Traditionally made with bratwurst and fried, these plant-based balls are baked and made with tempeh and mushrooms for a savoury, satisfying chewy interior and a crispy exterior. You can also use your homemade plant-based bratwurst as a stuffing in place of the croutons, but it seems a shame to go to all that work shaping them just to pull them apart.
To make honey mustard, simply add up to equal parts honey or another liquid sweetener to yellow, grainy, or Dijon mustard, to taste. You can also add ground cayenne or smoked paprika for extra flavour.
In medium heat-proof bowl, soak sunflower seeds in 1 cup (250 mL) boiling water for 30 minutes. Drain, reserving soaking liquid, and transfer seeds to blender with 2 Tbsp (30 mL) reserved liquid. Blend until smooth, adding more liquid if needed to blend.
Preheat oven to 350 F (180 C).
In large skillet, heat 1 tsp (5 mL) oil over medium heat. When hot, sauté onion and garlic for 7 minutes, stirring frequently, adding water if sticking. Transfer to large bowl and add mushrooms, crumbled tempeh, drained sauerkraut, ground chia seeds, parsley, salt, pepper, cumin, caraway, 1/2 cup (125 mL) panko, and blended sunflower seeds. Form mixture into about 18 balls (between the size of golf balls and tennis balls), squeezing out excess moisture. Place on plates or baking sheet and refrigerate for 30 minutes.
In small bowl, whisk together gluten-free flour and beer or water. The consistency should be like thick soup rather than paste. Place remaining 1 cup (250 mL) panko in second small bowl. Check the sodium content of panko and add a pinch of salt if less than 50 mg per 1/4 cup (60 mL). Dip hands in flour mixture, then roll a ball around in your hands—rather than placing the ball directly into flour mixture. Then roll the ball directly in bowl of panko before returning it to plate. (The ball won’t fall apart if you roll directly in panko, but it will if you roll directly in the sticky flour mixture.) Repeat with remaining balls.
In large skillet, heat 1 tsp (5 mL) oil over medium-high heat. When hot, add half the balls and cook for 1 minute. Add more oil if necessary. Turn balls several times to brown all over, cooking for 1 minute per rotation. Transfer balls to baking sheet. Wipe out skillet, add remaining oil, and brown remaining balls. When browned, bake balls on baking sheet in preheated oven for 45 minutes. Serve with grainy, Dijon, or honey mustard (see tip), or mushroom sauce.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!