White Bean Hummus with Spicy Buffalo Veggie Bacon

Description

This high-protein vegan party appetizer packs in a kick thanks to SoyBoy's Spicy Buffalo Veggie Bacon, made from organic marinated tempeh. Hints: Add the sliced green onion with the cilantro at the end of the procedure instead of cooking it a bit with the tempeh. You can easily cut this recipe in half.

Servings: 12-16

Instructions

  1. Drain 2 15-ounce cans of white beans, reserving the liquid.
  2. Cut the green onion and cilantro, mince the garlic, and slice the bacon crosswise into ½” pieces.
  3. Add 2 - 3 Tbs vegetable oil to a large, heavy-bottomed nonstick pan on medium-high heat, add the sliced bacon, and cook to brown and crisp up, stirring occasionally and adding more oil as needed. When nicely browned, turn the heat off and add the sliced green onion. (see hints)
  4. Meanwhile, add the drained white beans to a food processor with 1/2 cup tahini, 2 minced cloves of garlic, 1 tsp ground cumin, and 1/4 cup lemon juice, and puree everything, adding a little of the reserved white bean liquid as you need to, until you have a smooth, fairly thick consistency.
  5. Check the seasoning, then serve in a large, shallow bowl ringed with pita bread triangles.
  6. Toss the cooked bacon with the chopped cilantro, and spoon over the top of the white bean hummus.

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Red Bean Tempeh Burger

Description

This vegan recipe by Chef Dan Eaton puts SoyBoy's Organic Soy Tempeh center stage, while red beans play a supporting role. The end result is a thick, juicy, delicious vegan burger you'll be excited to throw on the grill.

Servings: 6

Instructions

  1. Cook 1/2 cup quick-cooking oatmeal in 1 cup of water. When done, add to a large mixing bowl to cool down.
  2. Sauté the diced onion in 1 – 2 Tbs of vegetable oil, until softened a bit, then add the minced garlic and chopped jalapeño pepper. (Hint: you can add the 1 tsp of ground cumin with the onion and jalapeño, instead of later in the mixing bowl). Cook for a minute or so and add that mixture to the bowl with the cooling oatmeal.
  3. Use a food processor to coarsely grind the 8-ounce package of tempeh. Add the ground tempeh to the bowl with the oatmeal and onions. Then add the well-drained 15-ounce can of red beans, 1 tsp ground cumin (if you didn’t add it earlier), 1/2 cup dried breadcrumbs (and an optional pinch of salt), and use a potato masher to mash everything together.
  4. Use your hands to shape that mixture into 6 equal-sized, firmly packed patties.
  5. Sauté the burgers in a little vegetable oil until they're nicely browned on both sides and hot all the way through.
  6. Serve on whole wheat buns topped with a combination of vegan mayonnaise and tomato salsa and optional fresh cilantro.

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Sweet Potato, Corn, Jalapeno Pepper & Tempeh Soup

Description

This easy, filling vegan soup brightens up the fall flavors of sweet potato and corn by adding jalapeño and protein-packed SoyBoy organic tempeh. Hint: Peel, halve and thinly slice the sweet potatoes while you’re sautéing the diced onion so the raw potato doesn’t discolor after peeling. This soup may be just as good served cold as hot... especially on a hot day.

Servings: 8

Instructions

  1. Remove the kernels of corn from 4 large ears of corn into a large mixing bowl, add the cubed tempeh, chopped jalapeno pepper, ground cumin and salt to taste, add 2 Tbs. oil and toss to combine.
  2. Add a splash of vegetable oil to a heavy bottomed soup pot, on medium to medium-high heat, add the diced onion and cook that along to soften up. Once the onions have softened up, add the minced garlic and cook that for 30 seconds or so. Then add the sliced sweet potatoes to the pot and enough vegetable broth to just cover the potatoes and bring to a steady simmer.
  3. While the sweet potatoes are simmering along, add 1-2 Tbs. vegetable oil to another large, heavy bottomed pan and sauté the corn, jalapeno pepper and tempeh on medium heat for 5 minutes or so. Season to taste and turn the heat off.
  4. Once the sweet potatoes are nice and soft, use a hand blender (immersion blender) to carefully puree them, adding more broth or water if necessary. At that point, add the corn, jalapeno and tempeh to the pureed soup and season to taste if needed.

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Cuban Black Beans and Rice with Caribbean Tofu

Description

The addition of SoyBoy Caribbean Tofu turns this vegan recipe for black beans and rice into a hearty, satisfying meal.

Servings: 4

Instructions

  1. Add a little splash of vegetable oil to the pan on medium to medium-high heat and saute the diced onion and pepper to soften, stirring regularly.
  2. Once the vegetables have softened, add the garlic and ground cumin and cook that along for a minute. Then add the tomato sauce, rice, black beans and vegetable broth and bring it up to a simmer, stirring it a couple of times.
  3. Once it comes to a simmer, adjust the heat so it stays at a nice gentle simmer with the lid on top. The rice will take about 20 minutes to cook and it’s a good idea to gently stir it occasionally.
  4. While you’re keeping your eye on that, cut the Caribbean tofu into ½” cubes.
  5. After the rice has been cooking about 15 minutes, fold in the cubed tofu and let it continue to cook along until the rice is done.
  6. Season to taste and serve with optional chopped fresh cilantro and a squeeze of fresh lime juice.

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