A substantial, complete meal salad that’s as simple to plate as it is to pack: scoop and dive in. Perk up leftovers with a squeeze of fresh lime to bring back the just-made flavour.
Tempeh is a high-protein fermented soybean cake with a nutty, slightly acidic flavour and hearty texture. Find it refrigerated or frozen at your natural food or grocery store.
Preheat oven to 400 F (200 C). Add vegetables to large parchment-lined rimmed baking sheet; toss with 1 Tbsp (15 mL) olive oil and 1 Tbsp (15 mL) tamari. Roast for 40 to 45 minutes, until tender and beginning to brown. Transfer to large bowl.
While vegetables are roasting, in medium saucepan, bring water and barley or oat groats to a boil, reduce to medium-low, and cook uncovered for 20 to 25 minutes, until tender (longer for oat groats). Drain, rinse with cold water, drain again, and add to vegetables along with tempeh.
In small bowl, combine vinegar, remaining oil, remaining tamari, maple syrup, and chili; add to barley mixture, gently toss to combine, and garnish with basil. Serve immediately, or cover and chill for up to 3 days.
This recipe is part of the A Week of Living Vegan collection.
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).
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. Salad swap 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.