This interpretation of the iconic BLT has plenty of crunchy appeal. Crisping seasoned tempeh in the oven is a stellar “facon” alternative to traditional bacon without the overload of fatty calories. Although the tomato vinaigrette can be made two days ahead if chilled, it’s best used warmed or at room temperature, and the chives should be stirred in just before serving.
Make and take
Each of these sandwich-salad hybrids can be enjoyed for lunch or dinner. To take them to go for workday lunches, proteins such as tuna or chicken can be prepared ahead of time and tossed with vegetables in your transport containers. To avoid unappetizing soggy greens, however, keep dressings separate and add to salads just before serving.
Up in smoke
If you’re not using liquid smoke for the tempeh marinade, consider applying smoked paprika for a little smoky essence.
Per serving:
Place tempeh slices in large shallow container. In small bowl, whisk together soy sauce, vinegar, maple syrup, liquid smoke, and cumin. Pour mixture over tempeh slices. Cover and chill for at least 2 hours or overnight.
Preheat oven to 300 F (150 C). Remove tempeh from marinade and lay slices on 2 baking sheets lined with parchment paper. Brush tops with 2 tsp (10 mL) oil and dust with half of paprika. Bake for 12 minutes or until darkened. Flip tempeh slices, brush tops with another 2 tsp (10 mL) oil, and dust with remaining paprika. Bake for another 10 minutes or until crispy. When cool enough to handle, break tempeh u201cbaconu201d into pieces.
Raise oven temperature to 350 F (180 C). In large bowl, toss bread with 1 Tbsp (15 mL) oil and Italian seasoning or Herbes de Provence. Squeeze gently so bread absorbs oil. Spread out on baking sheet and bake for 12 minutes, stirring once halfway, until golden brown and crispy.
Heat 1 Tbsp (15 mL) oil in skillet. Add shallot and cook, stirring often, until golden. Add tomatoes and heat until softened and beginning to release juices, about 3 minutes. Place tomato mixture in bowl and stir in remaining 2 Tbsp (30 mL) oil, red wine vinegar, chives, and pepper.
Divide romaine lettuce among serving plates and top with tomato mixture, tempeh, and croutons if desired.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.