Alternative Proteins

Vegan Mofo #29 Vegan Korean Gardein™ Sliders

Vegan Korean? Huh?

I know I have said it many times. I LOVE Korean food! Always have. Yet once I became vegan, eating Korean became difficult due to the blinders of the protein aspect instead of thinking to the times when meat was not the major for every family before Korean were able to afford it and it was plentiful.

Every now and then I use vegan alternatives for proteins out of convenience and to try what’s out there. Gardein™ makes these burgers yet now they also have sliders. So I bought to try. Then I got creative and added some cucumbers to my tomato and cooked some kimchi in the liquid that was released from the burger. Finished it with green onions and it was happy time.

 

The flavors the kimchi brings is awesome. I wondered how it would taste if I used zucchini instead. Oh man! Really good. The possibilities would be awesome. I even added some soy sauce to the sliders as I browned them in the skillet and a touch of gochujang. Happiness!!!

 

This is one I will bring out again and again for others to try. Maybe try it with scallion salad or even sprouts salad. Or maybe some King Oyster mushrooms with caramelized onions would be nice. Some shredded Korean radish or even radish kimchi will have a very pleasant taste. Give it try. Jump into Korean flavors!

 

Vegan Mofo #29 Vegan Korean Gardein™ Sliders

Ingredients

  • 1 packaged of Gardein™ Sliders
  • 2 teaspoon soy sauce
  • 1 teaspoon gochujang
  • 1/2 cup kimchi
  • 1/4 cucumber or zucchini
  • 4 slices of tomato
  • 1 green onion, thinly slided

Instructions

  1. Prepare the buns according to the package, which is the use some vegan margarine and toast them off in the skillet. Remove from skillet.
  2. Mix gochujang and soy sauce.
  3. Spread on sliders place into skillet to brown the sliders. Once browned set aside.
  4. Add 2 tablespoons water in skillet. Add kimchi. Cook until heated. Remove from heat. Set aside.
  5. Slice tomatoes and green onions.
  6. Julienne cucumbers and/or zucchini.
  7. Presentation
  8. Place bun bottoms on the plate.
  9. Top with slider.
  10. Next tomato.
  11. Next cucumber or zucchini.
  12. Next kimchi.
  13. Finally top with green onions.
  14. Serve.

Notes

You can add ssamjang (gochujang, soybean paste, sesame oil, onions, garlic, green onions, optional sweetner) to it as well.

http://www.beyondnfinity.com/vegan-korean-gardein-sliders/

 

 

Vegan Mofo #19 Gardein™ Beef Burger

Gardein™ To The Rescue!

I needed something extremely quick for dinner that I could prepare in less than 20 minutes. So in rode Gardein™.

I had rice, frozen peas, carrots, onions and water. The rest was easy peasy.

 

 

Vegan Mofo #19 Gardein™ Beef Burger

Ingredients

  • 1 package of Gardein™ Beef Burger
  • 1/4 cup onion, diced
  • 2 cups vegetable broth or water
  • 2 tablespoon brown rice flour + 3 tablespoon water
  • 2 cups frozen green peas
  • 2 carrots, thinly sliced
  • 4 cups rice, cooked
  • black pepper to taste

Instructions

  1. Add onions to a heated skillet. Sauté with a Tbsp water until translucent.
  2. Add frozen Gardein™ Beef Burger. Sauté until browned on both sides.
  3. Add vegetable broth or water. Either one because the burgers do release juices.
  4. Mix brown rice flour and water to create a slurry. Slowly add to skillet.
  5. Lower the heat. Continue stirring as the mixture thickens.
  6. In a steamer steam peas and carrots for at least 15 minutes. Set aside.
  7. Presentation
  8. Place cooked rice onto a plate in the form of a circle.
  9. Spoon some of the gravy over the rice.
  10. Place Gardein™ Beef Burger over rice.
  11. Top with peas and carrots.
  12. Serve.
http://www.beyondnfinity.com/gardein-beef-burger/

 

 

Vegan Fall Harvest Meal (Vegan Thanksgiving)

Thanksgiving Day! Oh the day we celebrate by giving thanks for all that we have and counting our blessings with turkey, giblet gravy, bacon ladened green beans, sausage stuffing, butter cream cheese mashed potatoes, and honey citrus zested cranberry sauce. Blah, blah, blah. Does that sound good to you? For most people, it is pure heaven on a plate.

For a vegan, thanksgiving can be a time that just seems better to stay in bed and sleep the day away. however with the right kind of planning, all can be heaven on a vegan plate.

I chose to get a Field Roast Celebration Roast. I made a plan for multiple side dishes. However, once I got in the kitchen and began preparing food, I realized that what I had was enough. Along with the roast, I prepared a simple dressing (stuffing depending on where you are from), mashed potatoes, garlic sauteed kale, steamed haricot verts and carrots with herbs, cranberry sauce made from sweetened dried cranberries, and homemade dinner rolls, all soft and lite.

So what was I thankful for? My grateful list is, yes I said list, is short. The biggest thing I am most grateful for is being with family.

 

 

Vegan Mofo #25 Smothered Gardein Cutlets

I was in the store doing a little grocery shopping thinking about what I wanted for dinner. The problem? I was already hungry. Isn’t that what people say all the time,  “Don’t shop hungry.”  Well that night, I was hungry.

By the time I got home, I was too tired to put together an elaborate meal. In the store I came across a bag of Gardein Chick’ n Scallopini. I was just going to follow the instructions on the bag and be done with it. Then I  had a craving for something from my childhood just quicker.

I started with celery sauteed with water then I added the Gardein Chick ‘n Scallopini to brown them.

I added water instead of vegetable broth because I was hoping that the cutlet had enough flavor inside that I could coax it out by gently simmering it. I placed a lid on top and waited 10 minutes hoping my hunch was right. When I lifted that the lid, there it was – that wonderful liquid that I wanted. I added a touch of Dijon mustard for a little kick as well as to add some depth. Before the party began, I made Japanese rice. It is just what I like, yet you can make whatever you like. From brown rice to couscous to noodles to stuffing. I also had a little kale saute action happening as I prepared the Gardein.

The entire dish, if planned right work quickly, should only take 30 minutes. If it takes you longer that is okay too. It is not about how fast you can get to the table or in front of the television without a thought of what you just ate. Savory your food, just do not kill  yourself to make it.

 

Vegan Mofo #25 Smothered Gardein Cutlets

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4

Ingredients

  • 1 1/2 cups Japanese rice
  • 1 bunch curly kale, washed, destemed and chopped
  • 2 celery ribs, divided
  • 1 package of Gardein Chick 'n Scallopini
  • 2 1/2 cups water, divided
  • 1 tablespoon Dijon mustard

Instructions

    Rice
  1. Place rice in a saucepan.
  2. Fill with water and swirl water with your hand.
  3. Drain water.
  4. Repeat until water is clear.
  5. For the 1 1/2 cups of rice add 2 cups of water.
  6. Bring to a boil then reduce to low until the liquid is almost gone.
  7. Turn off the burner.
  8. Cover and let rice sit.
  9. Kale
  10. Wash.
  11. Take kale off stems.
  12. Chop.
  13. Take one celery rib and chop.
  14. Add 1 cup water.
  15. Simmer.
  16. Gardein Cutlets
  17. Chop the other celery.
  18. Add to skillet with a little water to saute.
  19. Add the Gardein cutlets until lightly browned.
  20. Add 1 1/2 cups water.
  21. Cover and simmer for 10 minutes on med low.
  22. Uncover.
  23. Whisk in Dijon mustard.
  24. Serve.
http://www.beyondnfinity.com/vegan-mofo-25-smothered-gardein-cutlets/