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.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.