Makes 15 cabbage rolls.
Cabbage is the new kale. As part of the same cruciferous family of veggies, cabbage provides the cancer-protective benefits kale does. By filling with tempeh rather than red meat, you get the nutritional benefits of fermented soy. These may take a little extra work, but they’re worth it.
Cabbage rolls can be refrigerated until ready to heat and serve. They will keep in the fridge for up to two days.
To make an easy sour cream replacement, combine 1/2 cup (125 mL) plain Greek yogurt with 2 Tbsp (30 mL) extra-virgin olive oil, salt, and pepper. It’s flavourful and is easier to drizzle and dollop than thick sour cream.
How to prepare cabbage: Bring large pot of salted water to a boil. Add vinegar. Spear cabbage head on its stem with large roasting fork, then place in water. After 1 minute remove cabbage from water, then slash core with knife to peel off a layer of leaves.
Return cabbage to water, then after another 30 seconds, remove next layer of leaves. Continue every 30 seconds until all large leaves have been removed. You should get a few more than 15 leaves, which allows for extras in case any break.
Return all leaves to pot and simmer gently for 1 1/2 to 2 minutes. Remove from pot and place on rack until cool enough to handle.
Tip: Wear a clean silicone oven mitt to keep from getting splashed with boiling water.
Filling: Meanwhile, heat olive oil in large skillet over medium heat, then add onion. Cook for 8 to 10 minutes, stirring occasionally, until onion browns lightly, then add mushrooms, garlic, and salt. Cook, stirring occasionally, until mushrooms release liquid, approximately 8 minutes.
Add tempeh and cook for another 5 minutes until soft and browning, then add tamari and stir to combine. Add walnuts; cook for 1 minute. Add tomato paste and mix well. Remove from heat, stir in dill and black pepper, and then set aside until cool enough to work with.
Preheat oven to 325 F (160 C) and lightly grease baking sheet.
Place cooled cabbage leaf on cutting board, and cut out 1 in (2.5 cm) of the hard bottom core and discard. Place 2 to 3 Tbsp (30 to 45 mL) tempeh mixture in centre of leaf, fold in both sides, then roll up bottom and tuck into pocket between top of leaf and filling. Snugly pull top leaf around and place in casserole dish, seam side down. Repeat with remaining leaves. Cover with lid.
Bake for 15 to 20 minutes. Remove from pan, cut each roll in half on the bias, spear with bamboo skewer, and place on platter. Garnish with dollop of sour cream or Greek yogurt dip if desired.
Make no mistake, meaty grilled tofu, sweet flame-licked salsa, and chunks of crispy sweet potato make for a meal prepared in the great outdoors that puts the yum in plant-based eating. A master’s touch Perfect spuds: Crispy potatoes on the grill are a revelation. But it’s best to give them a head start on the stovetop, so the potatoes heat through before the exteriors grill to a burnt crisp. Flavourful tofu: Giving tofu a 90-degree turn on the grill halfway through cooking each side will produce a nice crosshatch pattern that makes you look like a grill master. Plus, those overlapping grill marks give tofu even better flavour.
Combine pizza and taco night by firing up the grill. Sweet flame-licked onions, melty cheese, fiery salsa, hearty beans, and crispy flatbread crust all marry well in a no-fuss pizza that comes together fast enough to work within the confines of the weekday time crunch. Set up a work area near the grill so you have all your toppings within easy reach and ready to go. You can also use large Middle Eastern-style pitas for your base. Using store-bought pizza dough? If you want to go more traditional and use pizza dough, you can certainly stick with the grill. Stretch or roll pizza dough (about 1 lb/450 g) to roughly 1/2 in (1.25 cm) thick. It need not be perfectly round or square; it just has to be even thickness. Preheat grill to medium using indirect heat (for a gas grill, leave one burner off; for a charcoal grill, shovel coals onto one side of the grill) and lightly oil grill grates. Brush one side of dough with oil, then place on grill in an area not directly over the heat, oil side down. Once dough is lightly charred and just barely set, about 1 to 2 minutes, use pizza peel or big, flat spatula to transfer it to a work surface, grilled side up. Apply toppings and return pizza to indirect heat. Close grill lid, and heat until edges of crust are crispy and cheese has melted, 5 to 7 minutes.
If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula. Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased. Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.
Bet you’ve never considered making breakfast or Sunday brunch on the grill. Consider cooking your egg-soaked bread over flames as a way to coax even more flavour out of brag-worthy French toast. You can also use slices of brioche bread and whatever fruit happens to be in season. Of course, nobody could fault you for topping it all off with a drizzle of maple syrup. If you want it dairy free, you can use dairy alternatives such as oat milk and coconut yogurt. Not so fresh Somewhat stale bread is key to great French toast. You want it to be 2 to 3 days old. What if your bread isn’t aged enough? You can speed up the process by slicing bread and then placing it on a pan in 350 F (180 C) oven for about 10 minutes, or until it firms up. Make sure it’s sliced nice and thick to prevent the egg mixture-to-bread ratio being too heavy in favour of egg, resulting in soggy French toast.