Spicy Lentil Chorizo Sloppy Joes

If you like sloppy joes, this version is delicious and has a kick.  Made with three convenience ingredients and made in the microwave or skillet, this can be made in minutes!  Serve on a vegan roll with a thick slice of onion or even make a taco salad with it.  If you’re not a big fan of spice, use a mild salsa.  Don’t have a Trader Joe’s nearby?  Just substitute the ingredients for different brands.   Have fun, improvise, and enjoy 😀

What you need:

1 pkg Trader Joe’s Steamed Lentils

1 pkg Trader Joe’s Soy Chorizo

1 jar of Trader Joe’s Autentica Salsa

To prepare:

1. Combine all ingredients.
2. Either put in a microwave-safe bowl and heat till warm or warm in skillet

Approximately 8 servings, about 1/4 cup each.  Weight Watchers Points Plus value: 4 

I say approximate because you can really use a couple of tbsp on each sandwich and get double the servings and half the points, a little goes a long way with this stuff.

Recipe from Trader Joe’s.

 

 

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General Tao’s Tofu

Okay, so how do you pronounce General Tao, General Tso?  According to the YouTube Pronunciation Book, you just say General SO.  So here’s another take-in recipe, General Tao (did you pronounce it correctly?).  This dish is really delicious.  The recipe looks a little longer than I usually post, but it’s rather simple to make.  So stay in and give this recipe a try.  😉

Ingredients:

Tofu:

• 1 1/2 tsp Ener-G Egg Replacer
• 3 tbsp water
• 1 lb firm tofu, pressed, drained, and cut into 1-inch cubes
• 3/4 cup cornstarch
• 2 tbsp canola oil

To cook:

1. In a small bowl, mix well Ener-G and water; put cornstarch in separate bowl.
2. Coat tofu cubes with Ener-G mixture, then dip into a bowl with the cornstarch.
3. Put 2 tbsp of oil into a large saucepan and fry till lightly browned.
4. Put tofu on paper towel and set aside.

Sauce:

• 3 or more scallions chopped
• 1 tbsp fresh minced ginger
• 1 tbsp garlic minced
• 2/3 cup vegetable stock
• 2 tbsp soy sauce
• 1/4 cup sugar
• Crushed red pepper flakes to taste (make as spicy as you like)
• 1 tbsp rice wine vinegar
• Cooking spray
• 1 tbsp cornstarch
• 1 tbsp water

To cook:

1. In large saucepan sprayed with cooking spray on medium high heat, add scallions, garlic, ginger and cook for about 2 minutes.
2. Add vegetable stock, soy sauce, sugar, red pepper flakes, and vinegar.
3. Mix 1 tbsp or so water with 1 tbsp of cornstarch and add to pan.
4. Stir till thickened.
5. Add tofu and coat evenly with sauce.

Serve with rice and veggies.  I made my Asian Slaw to go with this dish.

4 servings.  Weight Watcher Points Plus value:  8

Original unmodified recipe from rubybean77 in VegNews.

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Layered Southwestern Salad with Homemade Tortilla Strips

Looking for a great meal salad?  The homemade tortilla strips make this salad fun.  Tweak the dressing recipe to your taste.  Always a good thing:  Simple and minutes to make.  Enjoy!

 

Tortilla Strips:

1. Preheat oven to 350.  Cut 2 6-inch corn tortillas into 1/2 inch strips.
2. Place strips on a baking sheet coated with cooking spray, spray the top of strips as well.
3. Bake for 15 to 18 minutes or just until crisp; cool.

Dressing:

In a small bowl, whisk together:

• 1/2 cup vegan sour cream
• 1/4 cup chopped cilantro
• 2 tbsp nondairy milk
• 1 tsp olive oil
• 1 large clove garlic minced
• 1/2 tsp chili powder
• 1/2 tsp finely shredded lime zest
• 1/4 tsp salt
• 1/4 tsp black pepper

Salad:

In a large serving bowl, layer the following ingredients:

• 6 cups torn romaine lettuce
• 2 cups chopped tomatoes
• 1 15-oz can black beans, rinsed and drained
• 1 cup corn kernels
• 1/2 cup Daiya cheddar or pepper jack
• 1 avocado chopped
• dressing
• tortilla strips
• garnish of cilantro

6 servings.  Weight Watcher PointsPlus value:  6

modification of recipe from unknown vegetarian cookbook.

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Vegan Baked Jalapeno Poppers

Yum!  I used to love these little guys way back when, but quit eating them for the obvious reasons:  They weren’t vegan and they were fried.  This recipe will make you very happy.  It’s a healthier version that’s I’ve veganized.  Enjoy!

• Preheat oven to 350 and coat baking sheet with cooking spray.

1. In a bowl, combine 1/2 cup Daiya cheddar, 1/4 cup of vegan cream cheese, and 1 tbsp reduced fat Vegenaise; set aside.
2. Take eight jalapeno peppers and halve lengthwise, remove seeds, and fill each half with cheese mixture.
3. in a bowl, mix Ener-G egg replacer according to package directions to equal to 2 eggs; in another bowl, crush enough cornflakes cereal  to have at least 7 tbsp.
4. Dip each jalapeno into Ener-G egg replacer then into cornflakes and place on baking sheet.
5. Spray all peppers with cooking spray.
6. Bake till lightly browned, about 30 minutes.

8 servings.  Weight Watchers PointsPlus value:  2

original recipe by Weight Watchers.

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Chili Mac

This is a great Chili Mac (original Weight Watchers recipe) that can be altered to your liking by choosing different pastas, beans,  or veggie meats.  I’ve been making it for years and it’s a family favorite.

Ingredients:

• 12 oz  ground soy crumbles
• 1 medium chopped onion
• 14 1/2 canned stewed tomatoes and 2 tbsp canned chopped green chilies OR 1 can Mexican-style stewed tomatoes with chilies.
• 1 1/4 cup canned tomato sauce
• 2 tsp chili powder
• 1 tsp cumin
• 1 cup dry whole wheat elbow macaroni
• 15 oz canned kidney beans, drained and rinsed
• vegan Parmesan such as Parma

1. In a large nonstick skillet, spray with cooking spray and saute onion.
2. Add undrained stewed tomatoes, chilies, tomato sauce, chili powder, cumin, soy crumbles and bring to a boil.
3. Add uncooked macaroni and kidney beans and return to boil.
4. Reduce heat, cover, and simmer till macaroni is tender about 15 minutes.
5. Divide into four bowls and sprinkle vegan Parmesan on top.

*in my experience, using larger pasta may need a little more liquid, so just keep an eye on that and see if you need to add a little water and time.

4 servings.  Weight Watchers PointsPlus value:  9VeganRed Kidney Beans

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Healthier Chile Rellenos

I used to love these years ago pre-veg and before I gave thought to how much fat was involved in this dish.  This is just a simple non-deep-fried version with vegan cheese.  Definitely satisfies the craving.

• Roast 6 large poblano peppers till they’re blistered, let cool, and peel the outer layer of skin.
• Cut a small slit on one side of each pepper towards the top and stuff each with 1/4 cup Daiya cheddar or other vegan cheese.
• Lightly dredge in a little cornmeal.
• In a nonstick skillet prepared with olive oil cooking spray, saute peppers till browned.
• Top with salsa.

I’m sure this could also be baked in a 350 to 400 oven till golden brown, turning to brown both sides.

I also stuffed an Anaheim pepper alongside the poblano.  Experiment and have fun.  Don’t forget the new Daiya Pepper Jack will be out in stores soon.  I tasted it at VegFest and it’s awesome!

6 servings.  Weight Watcher PointsPlus value:  4 (There’s about 10 points in a restaurant chile rellenos!)

PoblanoCheese AnalogueYellow CornmealVegan

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Red Beans and Rice

This is a vegetarian version of the classic Red Beans and Rice.  I’ve been making this dish since 1983!  Saw it on a cooking show on PBS way back then and have been making it ever since.

1. Soak 1/2 lb kidney beans overnight in a dutch oven; drain and rinse.
2. Add enough water to cover the beans.
3. Add in:  2 stalks celery sliced, 1 small yellow onion chopped, 1 green pepper chopped, 2 cloves of chopped garlic, a handful of fresh parsley, 2 bay leaves, 1/2 package of vegetarian chorizo style “sausage.”
4. Cook for 2 hours.
5. Add in:  1 tbsp vegetarian Worcestershire sauce, 1 tbsp Earth Balance margarine, Tabasco or Srirachu sauce to taste.
6. Add a little water if necessary and cook for 1 more hour.  Remove bay leaves.  Serve over a grain or baked potato.

4 servings.  Weight Watcher PointsPlus value:  7

Red Kidney Beans
Vegan

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