BBQ Soy Curls

"Serve these on a bed of smoky Mac and cheese, and you had me at hello! They're also really good as a sandwich filling. Or eaten over a bed of mashed potatoes. Or over a bed of rice. Over a bed of anything, good they'd be on. I'm starting to sound like Yoda. I've gone too far, haven't I?

The above photo is not the finished product. It's before they slow cook in the crockpot. Oh yeah. Slow cook... Two words that belong together. All the time.

Hope you try these. They're amazing.

Crockpot BBQ Soy Curls

1/2 pound soy curls (4 cups)

1 small onion, diced

1/4 cup beef-like seasoning

2 cups barbecue sauce

Place soy curls in a medium bowl and cover with very hot water. Add the beef-like seasoning, stir. Let sit for 20 minutes.

 

Dice the onion, and throw it in the crockpot. With your hand, or a slotted spoon, grab the soy curls out of the beef broth and put into the crockpot. Measure out about 1/4 cup of the broth and place in crockpot, along with the 2 cups of your favorite BBQ sauce. Stir everything up very well to coat the soy curls. 

Start crockpot on high setting, and cook for 4-6 hours until everything is caramelized and tasting amazing. If you want to let them cook overnight, set them on low for 8-10 hours. (Be ready for some amazingly delicious dreams, though.)

* These freeze well or keep in the fridge for up to a week if you want to make ahead of time."

 

Thanks to Courtney's Panty for this amazing recipie. I love them ontop of Mac & "Cheese". It may seem a little odd but it is SOOOO very good. Hope you enjoy.

 

Barbecue Tempeh

So I took a bite of this sandwich and it was so good I just had to post about it. :)

Recipe:

Olive oil
1 Garlic clove
1 Package tempeh
1 Teaspoon Italian seasoning
1-2 Teaspoons barbecue seasoning (make sure it is gluten free if you dont have any you can add more bbq sauce)
1/2 Teaspoon onion powder
1/4 Teaspoon garlic powder
1/3 Cup barbecue sauce
1/4 Cup honey hanbanero Barbecue sauce (if don't have you can use regular in place of)
1 cup water (enough to almost cover tempeh)
Brianna's poppyseed dressing(optional)
Sour dough bread (any works- I just like sour dough or Gluten-free)

 

Steps:

1. Put olive oil in pan and heat while chopping garlic very fine or us a garlic press.
2. Put Chopped garlic in pan of hot oil
3. Cut tempeh into small pieces
4. place into pan with garlic
5. Add enough oil to brown tempeh
6. Add seasonings
7. after brown add BBQ sauce and water.
8. Cook until all liquid is gone

Optional:
Brush bread with a little olive oil and fry till golden
Add Brianna's poppyseed dressing on sandwich.
Add vegan cheese.

Spicy "Sour Cream"

1 Cup blanched silvered almonds
1 Cup water
1 Teaspoon onion powder
1 Teaspoon dill
1/2 Teaspoon garlic powder
1 Tablespoon lime juice
1 Tablespoon hot sauce (I use Louisiana hot sauce)
2 Tablespoons salsa (I use Mike's Secret recipe salsa from Mike Williams)

Combine all ingredients in high powdered blender (Viamix)
Blend till smooth.
Cool
Serve

Pumpkin Cake

1/2 Cup soy free Earth Balance
1 Cup sugar
3 Eggs in Egg Mix
1 Cup pumpkin puree
1 Teaspoon vanilla
1 Teaspoon baking soda
1 Teaspoon baking powder
1 Teaspoon xanthan gum
1 Teaspoon pumpkin pie spice
1/2 Teaspoon salt
2/3 Cup millet flour
1/3 Cup coconut flour
1/4 Cup teff flour
1/2 Cup sorghum flour
1/3 Cup almond milk or rice milk
1 Cup Enjoy Life Chocolate chips (soy, gluten and dairy free)

Preheat oven to 350
Cream butter, sugar, eggs, pumpkin, vanilla, and milk
Mix all other ingredients except chocolate chip, in small bowl.
Gradually add flour into wet mixture, mix till all mixed together
Add chocolate chips
Pour into a flour baking pan (I use rice flour to flour pans)
Bake for 50-55 minutes or until toothpick comes out clean

cool and serve
can be frosted doesn't have to be though

"Meatballs"

"Meatballs"
1 Cup spaghetti sauce (tomato sauce can be used, as long as it is seasoned)
3 Cups cooked lentils
1 Cup finely chopped walnuts
1 3/4 Cups cashews
1  Cup water
2 Cups quinola flakes
1 Teaspoon garlic powder
1 Tablespoon onion powder
1/2 Teaspoon Vegetarian Express Chikky seasoning
1/4 Teaspoon dill
1/4 Teaspoon paprika
1/4 Teaspoon coconut aminos
2 Tablespoons pineapple sauce

Sauce:
1/2 Cup Brianne's poppyseed dressing
1/2 Cup Ketchup
1 Tablespoon brown sugar
1 Tablespoon lemon juice
1/4 Cup water

Put spaghetti sauce, lentils, and walnuts into a large bowl.
Put cashews and water into blender, blend till creamy should be like a cream, not watery
Add Cashews to bowl.
Add the rest of ingredients, mix well.
Let sit while you make the sauce.
Make into balls and put into a sprayed casserole dish.
Bake covered for 10-15 minutes or until golden brown
Pour sauce over each ball enough to cover them lightly
Bake for 10-20 minutes till sauce is transparent and boiling
Serve hot

Sauce:
If you don't have Brianna's dressing, use something sweet, or make a poppyseed dressing from srach
mix all ingredients together in small bowl,

Wild Rice and Broccoli Soup

1 Cup cashews
1 1/2 Cups water
2 Tablespoons water
1 Tablespoon onion powder
2 Teaspoon garlic powder
1 Teaspoon Vegetarian Express Veggie seasoning
1/2 Teaspoon basil
1/2 Teaspoon oregano
7 Cups veggie stock/ veggie broth
3 Cups wild rice
2 Cups broccoli
2 Teaspoons maple syrup

Blend cashews and water till creamy and not chunky.
Pour into crock-pot, add other ingredients except maple syrup.
Heat on high for a few hour till boils and becomes creamy, may take a few hours.
Add maple syrup a few minutes before serving.

Great with sandwiches.

"Eggs"

1 banana
2 Tablespoons  apple sauce
1 Tablespoon ground flax seed
1/4 cup water

Blend all ingredients together
Use in place of eggs in a recipe 2 Tablespoons is one egg.
Great for baking.