Category: Recipes I Have Tried

Tofu for Meatheads

Soy Sauce
No Beef Bullion
Oil & Water [trash the oil]
Browning Sauce or Dark Soy Sauce
Nutritional Yeast
Onion & Garlic Powder
Smoked Paprika
Liquid Smoke
Mushroom Seasoning

Block of Super Firm Tofu

Crumble & mix w/ Sauce
Bake 20-30 minutes

When reheating add bit of water
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QUICKER VERSION:
Crumble & Stirfry Tofu
Add the Sauce & continue

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COMPARE TO THIS TOFU-FREE:

VEGGIE GROUND

Basmati Rice and Red Bean Burgers

Ingredients:

1/2 cup uncooked basmati brown rice

1/4 cup vegetable broth

1 small onion, chopped

1 garlic clove, minced

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1 cup cooked red or pinto beans

3/4 cup breadcrumbs

1/4 cup chopped parsley

4 hamburger buns

4 butter lettuce leaves

1 large tomato, sliced

Mustard, to taste

Cook brown rice according to the package directions. 

Heat broth in a large skillet over medium-low heat. Add onions and cook for 5 minutes, until tender. Add garlic and cook for 1 more minute. Add the chili powder, cumin, and cayenne pepper and cook for 1 minute. 

Add beans and mash really well with a potato masher. Remove from the heat and let cool slightly. 

In a bowl, combine the cooked brown rice, mashed beans, breadcrumbs, parsley, salt, and pepper to taste. Mix well. Form into patties. 

Cook on a nonstick skillet until golden brown on both sides or in the air fryer at 380 F for 8 minutes. 

Serve on whole-wheat buns with lettuce, tomato, and mustard.

Chocolate Nuts & Oat Cake (No Oil)

Photo shows HALF-recipe result

### Ingredients

**Wet Cake Ingredients**

* 1 cup **almond pulp** (left from making almond milk)
* 1 ripe banana, mashed
* ½ cup unsweetened applesauce
* ½–¾ cup almond milk
* ½ cup **date paste** *(blend ~6–8 soaked dates with a little water)*
* 1 tsp vanilla extract (optional)

**Dry Cake Ingredients**

* 1 cup **oats**, blended into oat flour
* ¼ cup unsweetened cacao powder
* 1 tsp baking soda
* ½ tsp baking powder
* ¼ tsp salt

**Frosting Ingredients (Oil-Free)**

* ¼ cup soft dates or date paste
* ½ cup cacao powder
* 1 cup peanut powder
* ½ cup almond milk (more if needed)
* ½ tsp vanilla
* pinch salt

Optional:

* chopped dates
* dark chocolate chips
* walnuts

—

### Instructions

1. **Preheat oven** to **350°F (175°C)**.

2. Blend the **oats in a blender until they become flour**.

3. In a large bowl mix:

   * almond pulp
   * mashed banana
   * applesauce
   * almond milk
   * date paste
   * vanilla

4. In another bowl whisk:

   * oat flour
   * cacao powder
   * baking soda
   * baking powder
   * salt

5. Combine wet and dry ingredients until just mixed.

6. Batter should be **thick but pourable**. Add a little almond milk if needed.

7. Pour into a **lined or lightly greased 8-inch pan**.

8. Bake **35–45 minutes**, until the center is set and a toothpick comes out mostly clean.

9. Cool completely before frosting.

—

Blend frosting ingredients with fork until smooth.

Chill briefly to thicken, then spread over the cooled cake.

—

✅ **Texture tip:**
Oat flour cakes are slightly softer than wheat cakes. Letting the cake **cool fully (or even chilling it)** helps it firm up and slice nicely.

—

💡 **Extra chocolate tip:**
Add **2 tbsp hot coffee or espresso powder** to the batter to deepen the chocolate flavor.

Crispy Potato Quinoa waffles

Ingredients

▢2 medium potatoes, Russett or Yukon gold
▢1/4 cup quinoa, uncooked , or use 3/4 cup cooked
▢1 hot green chili, such as serrano pepper, finely chopped
▢1/3 cup finely chopped onion
▢2 tsp minced ginger
▢1/2 cup chopped cilantro
▢1/2 tsp cumin seeds, or a heaping 1/4 tsp carom seeds
▢1/2 tsp cayenne, use less for less heat
▢1/2 tsp ground coriander
▢1/8 tsp baking soda
▢3/4 tsp salt
▢1 tsp oil plus more as needed for making the waffles

Instructions 

  • Peel the potatoes and cut into small pieces. Rinse the quinoa and drain.
  • Add the potatoes and quinoa to a pressure cooker with 3 cups of water. Pressure Cook in the pressure cooker for 3 minutes, then quick release after 5 minutes.If cooking in a saucepan, cook over medium heat for 15-20 minutes, or until the potatoes are cooked to preference.
  • Once cooked, drain the potatoes and quinoa, let them drain really well, and cool down a bit. Meanwhile, prep the rest of the ingredients. You can also use pre-cooked potatoes and quinoa instead of cooking them together.
  • Add the potato and quinoa to a large bowl and mash, add the rest of the ingredients and mix well. Taste and adjust salt if needed. You can add other flavors here as you wish. Add a few tablespoons flour if the mixture is too wet.
  • Heat your waffle iron, drizzle a bit of oil on the waffle iron, then place a 1/4 cup or more of the mixture, depending on the size of the waffle iron. Close the iron and cook until the waffles are golden brown on both sides. Flip the waffle after is it just about browning. The bottom usually browns more evenly. Cooking time can take quite a bit of time depending on the waffle iron, and potatoes.
  • If you want these to be sturdier, and more crispy, you can add in a 1/4 cup of flour or breadcrumbs into the mixture, and then waffle it.Serve with chutneys, ketchup or topped with chickpea curry or other bean curries or some salsa/Pico de Gallo or gravy(change waffle flavor to Italian seasoning)

https://www.veganricha.com/potato-quinoa-waffles-aloo-tikki-waffles/