baja tacos

Overview

Time: 35 minutes
Dishes: air-fryer or oven, medium bowl, shallow pan 

Hello, hello Dear Readers!

Now that you have your Seafood Tofu prepared, you need to put it to some good use (if you haven't gobbled it up, yet, that is) and this Baja Taco is perfect.

Baja Taco is a regional food to San Diego and is typically made with fish and chiles. As suited to a weekday meal, I skipped all the fancy shmancy chiles and opted for chili powder. Fear not, this did not lessen the delicious factor, however, if you are looking for a more authentic version, take a look at my Baja Tacos made with lobster mushrooms and tempeh HERE.

A few pointers about the recipe:

1. Store your Seafood Tofu in the broth (fresh vegetable broth or the sea-vegetable broth, as the recipe indicated) because the tofu needs to be moist before dredging - otherwise the breading won't stick. Simply move the tofu from the broth to the breading.
2. It is vital that you steam your tortillas (especially corn tortillas), else they will break. To steam, just add the warmed tortillas (warmed over a stove top or in the microwave or oven) to a towel and then place in a tortilla warmer or a pot with a lid. The point is to trap the steam coming off the just-heated tortilla. Steam them for a few minutes; it will do wonders.
3. Double up your tortillas, else the taco will disintegrate. I called for 16 tortillas in this recipe, making 8 tacos, for 4 servings. This is the way taco trucks do it and they have it nailed.

Follow the above pointers and you will be golden.

I had these tacos on the table in 30 minutes, which is totally doable as long as you adhere to the order of cooking them. First the slaw, then the tofu, then the sauce and finally the assembly.

The tacos have just enough of a sea flavor without being over powering. The slaw is nice and bright and the chipotle-lime sauce adds a perfect amount of heat. Skip the chipotle if you are not inclined to heat and add 1/4 teaspoon of smoked paprika instead.

I give you the choice of using yogurt or mayo for the sauce. And, yes, use more yogurt than mayo. Because mayo has a lot of fat you don't need as much for the tacos and because yogurt has little fat, you can (and should) add more to the tacos. Yogurt is also fermented, so it needs less lime juice, whereas mayo has a lot of fat which needs to be balanced with the lime juice. 

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Prepare the slaw first.
• Prepare the tofu, plucking them gently out of the broth.
• Take care with the tofu to avoid breaking them, if you can.
• Make the sauce last.

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Baja Tacos

www.ZsusVeganPantry.com

Makes 4 servings 

weekday

 

Preheat the air-fryer to 400F.

 

1 1/2 cups shredded cabbage (or slaw mix)

1/2 cup vegan mayo or 3/4 cup plain nondairy yogurt

1/4 cup chopped cilantro

1 tablespoon + 1 teaspoon agave or maple syrup

1 tablespoon + 1 teaspoon lime juice

6 tablespoons flour

6 tablespoons dry bread crumbs (not panko)

1 teaspoon chili powder

1 recipe Seafood Tofu, drained but not sautéed

Oil spray

1 teaspoon chipotle in adobo, finely minced or just the adobo part

1 teaspoon agave or maple (if using unsweetened yogurt for sauce)

16 corn tortillas

1 avocado, sliced

Pickled jalapenos (optional)

1. Slaw: Combine the cabbage, 1/4 cup mayo (or yogurt), cilantro, 1 tablespoon agave and 1 tablespoon lime juice in a medium bowl. Toss well. Season with salt and black pepper. Set aside.

2. Tofu: Combine the flour and chili powder in a shallow pan. Season with salt and pepper. Slice the Seafood Tofu slabs in half, lengthwise. Dredge the tofu slices in the flour mixture. Spray with oil and air-fry on 400F for 10 to 15 minutes until crisp. Alternatively, pan fry in 2 teaspoons of olive oil over medium heat until golden.   

3. Sauce: Combine 1/4 cup mayo (or 1/2 cup yogurt), chipotle and 1 teaspoon lime juice. Stir well. Season to taste. Add the agave if using yogurt.   

4. Assemble:  Warm the tortillas over the stove top or in a microwave. Add to a towel and a tortilla warmer and allow to steam for 3 minutes. Assemble the tacos by using 2 tortillas per taco (double them up). Add Tofu, avocado, Slaw, Sauce and jalapenos, if using. Serve. 

© 2021 Copyright Zsu Dever. All rights reserved.

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vegan vegetarian meatless plant-based

sriracha buffalo sandwich

   

Overview

Time: 30 minutes
Dishes: medium pot, medium bowl, small bowl, baking sheet

Hello, hello Dear Readers!

I have had a hankering for Buffalo-style sandwiches ever since living in Miami and having them at a nightclub waaayyyy back in my younger days. It was served on a bun with slaw and mayo. I made this sandwich with those flavors in mind, but, of course, upped it with Sriracha. 

If you like some other hot sauce, this recipe should be able to support it, no problem.

You might be wondering why air-fry/pan fry the reconstituted Soy Curls and then broil them? Valid question! When the curls first reconstitute they are packed with moisture. You could squeeze them out first and skip the air-frying, but you would also be skipping a lot of bonus flavor and texture. I advise against it. 

Use the Savory Soy Curls recipe HERE and then make your Sriracha Buffalo sandwiches. 

The slaw does well with either mayo or yogurt add it adds the welcome heat relief. We loved these quick sammies and it satisfied my craving for those long-ago flavors.

Side Note: Work is walloping me, since I am also taking a certification course and volunteering for a high school girls hackathon (Contact me if you know a high school girl who would like to participate. It is Pacific time, but it is virtual. I can send you an e-Flyer). Bear with me while I finish the Winter recipe zine. I hope to have it done in the next few weeks.  

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Prepare your Savory Soy Curls
• Gather your ingredients.
• Make the sauce.
• Start the slaw.
• Broil the Curls.
• Finish the slaw. 

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Sriracha Buffalo Sandwich

www.ZsusVeganPantry.com

Makes 4 servings 

weekday

Preheat broiler to high.

1/2 cup ketchup

1/4 - 1/2 cup Sriracha

1/4 cup agave

1/4 cup lime juice

2 garlic cloves, minced

1/2 teaspoon dried ground ginger

3 cups chopped, Savory Soy Curls

4 cups shredded cabbage (1/2 small head or bag slaw mix) 

1 small carrot, shredded (skip if using slaw mix)

1/4 small onion, grated

2 tablespoons lemon juice 

1 tablespoon sugar

1/2 cup vegan mayo or plain, nondairy yogurt 

2 green onions, minced

4 burger buns

1. Cooking Sauce: Stir together ketchup, Sriracha, agave, juice, garlic and ginger in a medium pot. Remove and set aside 2 tablespoons of the mixed sauce. Bring to boil, reduce to simmer and cook for 5 minutes. Add the Soy Curls, mix and transfer to a baking sheet. Broil for 10 minutes or until lightly charred. Set aside. 

2. Slaw: Mix the cabbage, carrot, onion, lemon juice, sugar and 1/4 teaspoon salt. Set aside. 

3. Topping Sauce: Mix the vegan mayo or yogurt, 2 tablespoons reserved Cooking Sauce and green onions. Taste and adjust seasoning.       

4. Serve: Toast the buns well. Divide the Soy Curls among the buns, add the Slaw and the  Topping Sauce to the Curls. Serve.        

 

© 2021 Copyright Zsu Dever. All rights reserved.

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vegan vegetarian meatless plant-based

stromboli

Overview

Time: 45 minutes
Dishes: small pot, medium bowl, baking sheet

Hello, hello Dear Readers!

I watched a popular video on how to roll Stromboli, and I am here to report to you to not make the same mistake I did - when you fill your dough, add the cheese to the bottom and then the Soy Curls. This will make folding the ends up and over the filling and crimping the seam easier. Then you can flip the dough to place the seam on the bottom of the baking pan to make sure it does not open during baking.

However you fold or fill it, when you bake this dish, make sure the cheese portion is on the top not on the bottom to allow the cheese to melt into the filling and prevent the crust from becoming soggy.

While I did prepare it the hard way, it was definitely well-received in the household. In fact, I only got a small piece to taste before they were snapped up.

I used my homemade pizza dough, which is easy and fast, and I used Soy Curls (as prepared HERE on Making Mondays). You could use Gardein or seitan or even cold cuts, if you like. It will still be delicious!

I used fresh spinach, which I just pan-cooked. No seasoning, nothing; I just cooked it to wilt it. If you use frozen spinach, make sure to squeeze it well, else your Stromboli will be too wet. No soggy Stromboli, please.

I added fennel seeds to add sausage flavor, so if you have it, please add it. All in all, very tasty meal that took less than 45 minutes to get to the table. 

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Gather your ingredients.
• Cook or microwave the spinach while you roll the dough.
• Press the spinach of excess liquid, if needed. 
• ADD THE CHEESE TO THE BOTTOM of the dough to make folding easier.
• Flip the filled and sealed dough onto the baking sheet, making sure the cheese is at the top.
• Make the sauce while you bake the Stromboli. 

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Stromboli

www.ZsusVeganPantry.com

Makes 4 servings 

weekday/weekend

2 cups chopped, prepared Soy Curls (as prepared HERE)

5 ounces spinach (cooked, if fresh; thawed and squeezed, if frozen) 

1 tablespoon olive oil

2 teaspoons dried oregano, divided

2 teaspoons dried basil, divided

1/2 teaspoon chili flakes

1/2 teaspoon fennel seeds

1 pound pizza dough (homemade or store-bought)

5 garlic cloves, minced, divided

10 slices vegan cheese

1/4 cup vegan parmesan (optional) 

1 (15-ounce) can tomato sauce

1 teaspoon onion granules

Preheat oven to 400F.

1. Protein: Mix the soy curls, oil, 1 teaspoon oregano, 1 teaspoon basil, chili flakes and fennel seeds together. Set aside. 

2. Stromboli: Divide the dough into two. Roll each half into an 8X12 rectangle. Sprinkle each dough half with 2 minced garlic, add half the parmesan, if using, half the slices of cheese and half the reserved Protein, leaving a 2-inch border without any toppings. Fold the dough around the filling, pinch the seam closed and place seam-side down on a baking sheet. Tuck each end under. Brush with oil, add salt. Pierce all over with a fork to allow steam to escape. Bake until golden, 17 to 25 minutes.

3. Sauce: Mix the tomato sauce, onion, 1 teaspoon oregano, 1 teaspoon basil, and garlic in a small pot. Bring to boil and reduce to simmer. Partly cover and cook until flavors meld, about 5 minutes. Add pinch sugar if too tart. Season with salt and pepper. Serve the sauce with the Stromboli. 

 

© 2021 Copyright Zsu Dever. All rights reserved.

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vegan vegetarian meatless plant-based

teriyaki tempeh hoagie

   

Overview

Time: 35 minutes
Dishes: cake pan, baking sheet, oven

Hello, hello Dear Readers!

This a unique and delicious sandwich. It is made with tempeh, pepper, onion and a quick, homemade teriyaki marinade.

Unlike other times when I am all over telling you that the cheese is optional, in this case, I highly recommend including it - it adds some needed moisture to the sandwich. Although some of the marinade is added at the end, as well, the cheese helps tie it all together. I used Daiya Swiss, which has a strong flavor profile. Try not to use some mild-flavored version.

The marinade is homemade teriyaki that you mix and use as is, and it is made of a handful of ingredients, with nothing too obscure.  I would say the oddest ingredient is the mirin. For that, I recommend getting it from the booze aisle, not the grocery aisle, where you pay a ton for a small bottle. If you get it from the alcohol section, you can pick up a proper sized bottle for around $7 US. This can either be mirin or sweet rice wine. Even sake would work.

I made the hoagies using the Refrigerator Dough recipe, which I totally love, because I can prepare it and stash it in the fridge until I need it (up to 5 days). Fresh rolls are terrific!

This recipe makes 2 (6-inch) subs, which I split among 4 people and served each with a garden salad.

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Gather your ingredients.
• Make the marinade.
• Add the vegetables and tempeh as you slice them.
• Marinate while the oven preheats. 

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Teriyaki Tempeh Hoagies

www.ZsusVeganPantry.com

Makes 2 (6-inch) subs  

easy

1. Tempeh and Vegetables: Add the tamari, wine, sugar, oil, garlic and ginger to a shallow baking pan (cake pan is perfect). Add the slices of tempeh and set aside while you preheat the oven to 400F, 5 to 15 minutes. Can be covered and marinated overnight. Transfer to a baking sheet, reserving the marinade.     

6 tablespoons tamari

3 tablespoons sweet rice wine, mirin or sherry

4 teaspoons brown sugar

2 teaspoon2 toasted sesame seed oil

1 teaspoon garlic granules or powder

1 teaspoon ground ginger

1 (8-ounce) package tempeh, sliced 1/2-inch thick

1 bell pepper, sliced

1/2 small onion, sliced

2. Bake and Hoagie: Bake the Tempeh and Vegetables until the tempeh is browned, 20 minutes, basting every 5 minutes. Reserve some marinade for adding to the hoagies. Split the rolls. Add the cheese. Add the rolls to the same oven during the last 5 minutes of baking time, and bake until the cheese melts and the hoagie is toasted. 

2 (6-inch) hoagie rolls

4 slices of white nondairy cheese 

3. Serve: Divide the Tempeh and Vegetables among the toasted Hoagies. Add the reserved marinade. Serve. 

© 2021 Copyright Zsu Dever. All rights reserved.

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stroganoff burrito

  

Overview

Time: 30 minutes
Dishes: large skillet, baking sheet, oven

Hello, hello Dear Readers!

As easy and fast as it is to make meatless, vegetarian and vegan Stroganoff (an excellent recipe is in Everyday Vegan Eats), I was ready to see if there was an even faster and easier way to make it. Instead of preparing pasta, I decided to roll it in a burrito.

Firstly, the Stroganoff is great - well-seasoned and flavorful. It is not as saucy as if making it for pasta, but, instead, it is perfect for filling a burrito. After rolling the filling in a warm tortilla (warmed so it does not break), I broiled it until the tortilla was crisp. 

The sauce is seasoned easily with my Easy Savory Broth Mix and a bit of Dijon mustard. The all-important vegan sour cream is added at the end, with the heat off. About 10 ingredients and lunch was ready in less than 30 minutes. 

The burrito was an excellent way to prepare this. I sautéed some Brussels sprouts on the side (another recipe in EVE) and served it with sliced apples. 

It was fast, filling and delicious. Note that this serves only 2 or 3 in large fajita-sized burritos. That is the way with mushrooms - it looks like a ton going into the pan and then you wonder where it all went when it comes time to fill a tortilla. Worth it, though. Very tasty. 

NEW TO PLANT-BASED EATING? Get my free zines and check out the wrap-up of Fall 2020 recipes HERE. Great way to set yourself up for success!

Enjoy!

Speedy Cooking Tips:

• Gather ingredients.
• Heat the pan and add the mushrooms as they are sliced.
• Chop the onion, pepper and garlic and add as they are ready.
• Cook on high and only stir when needed to allow the mushrooms to release their liquid and brown instead of steam.
• Be sure to turn the heat off before adding sour cream.
• Preheat broiler before adding the sour cream. 

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Stroganoff Burrito

www.ZsusVeganPantry.com

Makes 2 to 3 servings 

easy

1. Mushroom: Add the oil to a large skillet, over high heat. Add the mushrooms, bell pepper, onion and garlic. Season with salt. Cook until the mushrooms are golden and the pan is almost dry, about 10-15 minutes. Stir only as needed. 

1 teaspoon olive oil

1 1/2 pounds mushrooms (button, crimini, portobello, oyster), sliced

1 small pepper, diced

1/2 small onion, diced

4 garlic cloves, minced

2. Seasoning: Add the broth mix, mustard, and tomato paste to the Mushrooms. Mix well. Cook for 1 minute. 

1 tablespoons Easy Savory Broth mix

2 teaspoons Dijon mustard

2 teaspoons tomato paste 

3. Sour Cream: Turn off the heat. Preheat the broiler. Add the sour cream to the Mushrooms. Mix well. Season with salt and black pepper.

1/2 cup vegan sour cream

4. Broil: Warm the tortillas over the stove burner or microwave for 10 seconds. Fill the tortillas with the Mushrooms. Roll and place on a baking sheet. Spray with oil and broil until golden, about 3 minutes. Serve. 

2 or 3 large burrito-size tortillas 

Oil spray

© 2021 Copyright Zsu Dever. All rights reserved.

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