General Tso’s Tempeh

Description

Our two varieties of organic tempeh pair incredibly well with savory sauces. This at-home vegan version of a spicy Chinese take-out favorite is likely to become a staple on your family’s dinner rotation. If you like your meals on the saucy side, or if you’ll be heating up the leftovers, consider doubling the sauce ingredients. Just don’t forget to take out the spicy chili peppers before serving!

Servings: 4

Instructions

  1. Cut the tempeh into 1”x1” chunks and place in a mixing bowl.
  2. Add the cornstarch, paprika, ginger, garlic, sesame oil, rice wine, and soy sauce to the bowl. Mix until incorporated. Cover and chill in the refrigerator for at least an hour.
  3. Add cooking oil to a wok-style pan on medium-high heat and fry tempeh until browned on both sides. Remove from pan.
  4. In the same pan, add in oil and sesame oil and warm on medium-high heat.
  5. Add the garlic, ginger, and chilis and cook for about 1 minute.
  6. Add the tomato paste and vegetable broth, and stir until incorporated, then add soy sauce and rice vinegar and stir until incorporated.
  7. For the cornstarch slurry, mix the cornstarch with the water in a small bowl until it has the texture of a paste. Add the cornstarch slurry into sauce mixture and stir until sauce thickens.
  8. Return the tempeh to the pan and allow to incorporate with the sauce.
  9. To garnish, top with sesame seeds (optional).

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Mexican Tortilla Soup with Smoked Tofu

Description

Chef Dan Eaton created this easy-to-follow recipe for smoky Vegetarian Mexican-Style Tortilla Soup using SoyBoy Organic Smoked Tofu, fresh corn tortillas, and chipotle peppers.

Servings: 6

Instructions

Fresh Baked Tortillas:
  1. Preheat oven to 350 degrees and slice the package of fresh corn tortillas (in small stacks) into 1⁄2” wide strips. Add those to a large mixing bowl and toss with 3-4 Tbs. of vegetable oil and salt to taste. Spread the strips out onto two baking trays (in a single layer if possible) and bake in the oven for 15-20 minutes until crisp and golden brown. Keep your eye on them and toss occasionally for even toasting. (Alternately, use store bought tortilla chips)
Soup:
  1. Add 1-2 Tbs. vegetable oil to a large, heavy bottomed soup pot on medium to medium-high heat and sauté the diced onion and minced garlic to soften.
  2. While you’re keeping your eye on that, and stirring it occasionally, add the can of diced tomatoes and two medium sized chipotle peppers to a blender. Once the onion is soft and translucent, carefully add that to the blender and puree everything until smooth.
  3. Add that mixture back to the soup pot and add the well drained can of red beans, add 2 cups of fresh or frozen corn, add 6-7 cups of vegetable broth and bring it up to a simmer.
  4. At some point, while the soup is gently simmering along, cube the two packages of smoked tofu, cube as much ripe avocado as you like and chop a big handful of fresh cilantro if you’re using it.
  5. Add the cubed, smoked tofu to the soup and let that simmer along for another 10-15 minutes.
  6. Then season it to taste and serve it up in deep bowls with the crispy tortillas, cubed avocado, chopped cilantro on top and finish with a squeeze of fresh lime juice.

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Carolina Kale with Black-Eyed Peas & Spicy Buffalo Veggie Bacon

Description

This vegan recipe for a classic Southern-Style vegetable side dish substitutes SoyBoy's Spicy Buffalo Veggie Bacon for Tabasco Sauce. Hint: Serve with rice as a main meal or family style as a side dish.

Servings: 8-12

Instructions

  1. 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.
  2. Remove that pan from the heat. Place another large, deep, heavy-bottomed pan on medium high heat, add a splash of vegetable oil, and sauté the onion, stirring occasionally, to soften.
  3. While you’re keeping your eye on the onion, peel and carefully cut one small-to medium-sized yam into ½-inch cubes.
  4. Once the onion is soft, add the garlic and cook that for 30 seconds or so, and then add 1 15-ounce can diced tomatoes and 1 15-ounce can of black-eyed peas, add the diced yam, add 1 - 1½ cups of vegetable broth, and bring it up to a simmer.
  5. Add the kale in batches, adding more as it wilts down until it’s all in the pot. Continue to cook everything along at a steady simmer, adding a little more broth if you need to, until the yam is cooked through.
  6. Fold in the spicy bacon, season to taste, and serve.

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Garden Herb Ravioli with Corn, Zucchini and Tomatoes

Description

This easy vegan entree recipe dresses up SoyBoy's Garden Herb Tofu-filled Ravioli with a light vegetable broth and lots of fresh, sauteed veggies. Hint: Cut the kernels of corn off the cob in a large mixing bowl to help keep the kernels from flying all over your work space.

Servings: 4-6

Instructions

  1. After using a knife to remove the kernels of corn from the ears of corn, snap the cobs in half, add them to a deep pot with 3 cups of vegetable broth, and bring to a simmer to give the vegetable broth a nice corn depth of flavor.
  2. Bring a large pot of water to a boil for the ravioli and, while that’s happening, do the rest of the knife work.
  3. Once done, add a good splash of olive oil to a large, heavy bottomed pan on medium to medium high heat and sauté the onion. Once the onion has softened a bit, add the zucchini and cook that along until just about tender crisp. Then add the garlic and corn, cook for a few minutes and turn the heat off.
  4. Keep the ravioli frozen until cooking and, once the water comes to a boil, add the two 10-ounce packages of garden herb ravioli and cook according to directions on the package.
  5. Once the ravioli is close to being done, drain the corn and vegetable into the sautéed vegetable mix and heat a bit. Then gently drain the ravioli through a colander in the sink, divide them into large shallow bowls and ladle the vegetables and broth over the top, finishing with sliced tomatoes as desired.

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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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