Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake.
Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.
Per serving: (without optional potstickers)
Preheat oven to 400 F (200 C). On 1 or 2 large rimmed baking sheets lined with parchment paper (use 2 baking sheets if ingredients don’t fit in single layer on one), add tofu, mushrooms, bok choy, and potstickers. In small bowl, combine tamari, avocado or olive oil, toasted sesame oil, rice vinegar, maple syrup, ginger, and garlic. Drizzle sauce over baking sheet or divide between 2 sheets and toss to coat. Arrange potstickers bottom side down. Bake for 25 to 30 minutes, flipping once halfway through, until vegetables are tender and tofu and potstickers are brown.
In medium bowl, whisk to combine tahini, water, lime juice, and sriracha. If sauce is too thick for your liking, add additional water 1 spoonful at a time. To serve, add riced cauliflower or cooked grain to bowls and top with baked tofu mixture, tahini sauce, and sesame seeds.
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.