Cast Iron Skillet Baked Beans with Veggie Bacon

Description

SoyBoy Organic Veggie Bacon adds a savory twist in this vegan recipe for cast-iron skillet baked beans created by Chef Dan Eaton.

Servings: 8

Instructions

  1. Add 1 Tbs. vegetable oil to the skillet on medium to medium high heat. Add 7-8 slices of veggie bacon and carefully cook to crisp on both sides. You may need to add a little more oil as needed and adjust the heat down a bit as the skillet continues to heat up.
  2. While you’re keeping your eye on that, peel and dice 1 cup of onion and peel, mince the large clove of garlic and drain the beans through a strainer, reserving the liquid to add a bit to the skillet as needed.
  3. Take the bacon out of the skillet when crisped on both sides.
  4. Add a little more vegetable oil and sauté the onion to soften, stirring occasionally. Then add the garlic, cook that along for 30 seconds or so, and then add the 28-ounce can of vegetarian baked beans, add the two 15-ounce cans of drained beans, add approx. 1/3 – 1⁄2 cup reserved liquid, 1⁄2 cup barbecue sauce and 1 generous Tbs. mustard and bring it up to a simmer.
  5. Stir that occasionally as it is gently cooking along and thickening up.
  6. While that’s happening, crumble the cooked veggie bacon. Once the beans have thickened up, crumble the veggie bacon over the top and serve.

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Tofu Salad With Tomatoes, Cucumbers And Basil

Description

This quick and easy vegan recipe blends fresh veggies with sliced SoyBoy organic tofu and homemade vinaigrette for a bright, delicious summer salad.Hint: Let the salad sit out at room temperature a bit before serving so the tofu absorbs some of the vinaigrette.

Servings: 4

Instructions

  1. Drain the 1 pound block of firm SoyBoy tofu in a colander or mesh strainer in the sink. (Use a clean kitchen towel to gently squeeze out more water if desired before slicing into 1⁄2” thick rectangles)
  2. Add the rough chopped ripe tomato, thinly sliced cucumber, chopped basil and 1/4 cup thinly sliced red onion to a medium size mixing bowl.
  3. Use another smaller mixing bowl to whisk together 1/3 cup olive oil, 2-3 Tbs. vinegar, 1 tsp. Dijon mustard and an optional pinch of red pepper flakes.
  4. Add the dressing to the tomato and cucumber salad and very gently toss to coat.
  5. Lay the sliced tofu out on a large platter, spoon the tomato and cucumber salad over the top of that and finish with a sprinkling of sea salt to taste.

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Tofu Salad Sandwich

Description

This quick and easy SoyBoy recipe for tofu salad sandwiches features Asian flavors and the texture of toasted walnuts.

Servings: 4-6

Instructions

  1. Plan ahead and drain the block of tofu really well. Then gently squeeze it in a clean kitchen towel to remove any excess water.
  2. Meanwhile, add 2 tsp. vegetable oil to a heavy bottomed pan on medium heat and toast 1⁄2 cup chopped walnuts, stirring regularly, until lightly browned, season with salt to taste and immediately take them out of the pan to cool. (Alternately, substitute 1-2 Tbs. already toasted sesame seeds)
  3. Use a large mixing bowl to combine the drained tofu, tahini, soy sauce, sesame oil, mustard, cilantro, green onion and minced ginger. Add 2-3 Tbs. vegan mayonnaise and gently mash everything together, adding more mayonnaise if desired.
  4. Fold in the toasted chopped walnuts (or toasted sesame seeds) and keep cold in a tightly sealed container in the fridge until ready to serve on whole grain bread with optional sliced tomatoes and fresh baby spinach.

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Blackened Tempeh Po’Boy with Cajun Remoulade

Description

This saucy vegan sandwich recipe is a delicious use of SoyBoy's organic soy tempeh. Cajun spice rub makes it spicy!

Servings: 4

Instructions

  1. Use a food processor to make the remoulade by adding 1/2 small, deseeded red Bell pepper, 1 small stalk of celery, 1 green onion, a loosely packed 1/2 cup fresh parsley leaves, 1/2 cup vegan mayonnaise, 1 Tbs Dijon mustard, 1 Tbs ketchup, Tabasco to taste, 2 Tbs well drained prepared horseradish, 2 tsp paprika and 1/4 tsp ground cayenne pepper, put the lid on top and puree until nice and smooth, stopping the machine and scraping down the sides if needed. Keep cold until ready to use.
  2. Partially slice the rolls, or sections of baguette, gently open and brush the cut sides with olive oil.
  3. Cut the 8-ounce block of tempeh crosswise into 6 equal pieces, then filet each piece thinly in half for 12 slices total.
  4. Place them onto a large plate, brush them with a little olive oil on each side and generously season both sides with a prepared Cajun blackening spice rub.
  5. Toast the sliced, olive oil brushed sides of the rolls in a heavy bottomed nonstick pan (one or two at a time), remove them and then add the Cajun spiced tempeh to the dry pan and cook those for a minute or two on each side and it’s time to eat.
  6. Assemble the Po’ Boy’s with sliced tomatoes, julienne lettuce, 3 pieces of blackened tempeh and finish with Cajun remoulade.
  7. Keep leftover remoulade in a covered container in the fridge for other uses.

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