* 6 cups water * 2 vegetable bouillon cubes (or 2 tablespoons bouillon powder) * 1 cup dry lentils (rinsed and drained) * 1 medium yellow onion (chopped) * 2 medium carrots (sliced) * 2 cups cauliflower florets * 1 medium zucchini (diced) * 1 medium Yukon gold potato (diced) * 1 tablespoon curry powder * 1 teaspoon ground turmeric * Salt and black pepper to taste
Instructions
* Combine water, vegetable bouillon, rinsed lentils, onion, carrots, cauliflower, zucchini, potato, curry powder, and turmeric in a large pot. * Cover the pot with a lid and bring the mixture to a boil over high heat. * Reduce the heat to low and let it simmer for 20 to 25 minutes, or until the lentils and vegetables are tender. * Remove the pot from the heat and use an immersion blender to blend the soup until smooth and creamy.
1 batch Soy Curl Chicken (or 1.5 pounds Vegan Chicken of choice) Corn Tortillas Chopped Onion Chopped Cilantro 3 – 4 Pineapple Slices Al Pastor Marinade 5 Dried Guajillo Peppers 6 cloves Garlic 3 Tbsp Chipotles in Adobo (diced) 2 Tbsp Achiote 1/2 cup Pineapple Juice 2 tsp Cumin 2 tsp Oregano (Mexican Oregano if possible) 1/2 tsp Ground Cinnamon 1/4 cup Vinegar Pepper Water (as needed)
Instructions
1. Prepare the Soy Curls as per this RECIPE.
Al Pastor Marinade 1. Cut off the stems of the Guajillo peppers. Shake out the seeds, you can also cut them in half along their seams and split them open to get the seeds out as well. 2. Cover the peppers in boiling water for 10 – 15 minutes to soften them. While they soak, add the rest of the ingredients (except the pepper water) to a blender. 3. Once peppers are softened, add them to the blender as well and blend until smooth. You can add a few tablespoons of the pepper water if it’s looking too thick (I usually add 3 – 4 Tbsp worth) 4. When Al Pastor marinade is blended, you can either marinade the soy curls in it for later use, or simply pour over them after you’ve already browned them. I personally l think it’s better to pour over after browning the soy curls.
Al Pastor Tacos 1. In a pan over medium heat with a little cooking oil, grill the pineapple slices on both sides until golden brown. Remove from the pan and slice into bite size pieces. 2. Warm the tortillas how you like (I typically will just cook them directly on a stovetop burner until slightly charred on the edges). 3. Fill the tortillas with the Vegan Al Pastor, top with the pineapple, onions and cilantro. Add any salsa you like and dig in!
Notes tips for cooking soy curls Rehydrate the soy curls for at least 10 – 15 minutes. I have found that using cold, warm or hot water doesn’t make a noticeable difference. Using broth will infuse a light amount of flavor into the soy curls. This is good for something milder in flavor like chicken. However for something like a Soy Curl Beef, I find that reducing them down in broth will render them even more flavorful. No matter what you hydrate them in, you’ll want to SQUEEZE out as much of that liquid as possible. You can also further dry them out by toasting them in a dry pan to cook out even more of the moisture. This should help remove the aftertaste as well as any mushiness. It should yield a chewy soy curl that’s still juicy.
12 Ounces Uncooked macaroni 1 1/4 Cups Raw cashews 1 1/4 Cups Water 1/4 Cup Nutritional yeast 2 1/2 Tbsp Chopped pimientos 1 Tbsp Lemon juice 2 Tsp White miso 1 Tsp Onion powder 1/4 Tsp Salt 1/4-1/3 Cup Whole wheat bread crumbs
Directions
1 Preheat oven to 350 degrees.
2 Place a large pot of water on to boil. Drop in the pasta and cook until just tender, about 6 minutes, depending on the kind of pasta used. Drain and set aside in a large bowl.
3 Meanwhile, place the cashews in a food processor with half of the water. Process until fairly smooth, then add the remaining ingredients, except the bread crumbs, and process for several minutes until mixture is VERY smooth. Pour the mixture over the pasta and stir to combine. Transfer to a covered casserole dish, sprinkle the bread crumbs over the top, cover and bake for 30 minutes.
Hint: Use any of your family’s favorite tubular pasta in this recipe. The initial cooking time may have to be adjusted slightly depending on which type of pasta you choose. Cook until just tender, do not overcook because the pasta will cook again while baking.
This may be prepared ahead of time and refrigerated until ready to bake. Add about 10 minutes to the baking time.
* 1 large eggplant, sliced * 1 large potato, sliced * Salt
**Filling**
* 1 onion, diced * 8 garlic cloves, minced * 800 g mushrooms, finely chopped * 1 cup brown lentils * 2 × 400 g cartons passata (raw tomato sauce/paste) * ⅓ cup tomato paste * 2 Tbsp mixed herbs * 1 vegetable stock cube * Water to cover
**Topping**
* 1 cup yellow split peas * 3 cups water * 1 Tbsp lemon juice * 1 tsp garlic powder * ½ tsp onion powder * ½ tsp mustard * Salt & pepper * 1 Tbsp nutritional yeast
Directions
1. **Roast vegetables:** Bake eggplant and potato (lightly salted) at **200°C (400°F)** for **25–30 minutes**, until tender.
2. **Make filling:** Sauté onion and garlic with a splash of water. Add mushrooms and cook until browned. Stir in lentils, passata, tomato paste, herbs, stock cube, and enough water to cover. Simmer **25–30 minutes**, until thick.
3. **Make topping:** Simmer split peas in 3 cups water until very soft. Blend with lemon juice, garlic powder, onion powder, mustard, salt, pepper, and nutritional yeast until smooth.
4. **Assemble:** Layer potato, eggplant, and filling twice. Spread split pea topping over the top.
5. **Bake:** Bake at **180°C (350°F)** for **30–40 minutes** until lightly golden. Let rest **10 minutes** before serving.
