Scrambled Curry Fried Rice

Veggies

• 2 carrots, finely chopped
• 1 red bell pepper, finely chopped
• 1/2 yellow onion, finely chopped
• 1 cup frozen peas
• 1 tsp olive oil

Scrambled Tofu/Eggs

• 16 oz extra-firm tofu OR 6 eggs
• 1 TBSP soy sauce
• 2 tsp curry powder
• 2 cloves garlic, minced
• 1/4 cup nutritional yeast
• 2 tsp olive oil

Fried Rice

• 4 cups leftover cooked basmati rice (do not use freshly cooked rice. 180 grams rice + 2 cups water can be cooked, cooked, and refrigerated at least 6 hours in advance)
• 2 TBSP soy sauce
• 2 tsp olive oil

VEGGIES. In a large pan, cook veggies in oil until onions are translucent and carrot is slightly tender. Transfer cooked veggies to a large bowl so the pan can be reused.

TOFU/EGGS. If using eggs instead of tofu, whisk eggs, soy sauce, curry, garlic, and nutritional yeast together. Heat oil in the pan over medium heat then scramble egg mixture until done.

If using tofu, heat oil in the pan over medium heat, drain and squeeze tofu then crumble tofu into the pan and cook until it begins to brown (about 2-3 minutes). Add soy sauce, curry, and garlic and continue to cook until tofu is well coated and has dried a bit.  Add nutritional yeast, stir to coat, then transfer to the bowl of veggies.

RICE. Heat pan back up over medium heat and add oil. Add rice to the pan and stir until warm (3-5 minutes). Pour in soy sauce, mix well, then add veggie/tofu mixture. Continue cooking while stirring until heated.

Vegan Breakfast Sausage

• 180 g. dry lentils + 2 cups water
• 80 g. oats
• 8 oz mushrooms
• 2 Tbsp flaxmeal
• 2 Tbsp maple syrup
• 2 tsp dried sage
• 1 tsp garlic powder
• 1 1/2 tsp salt
• 1/2 tsp pepper

In a small pot with lid, combine lentils and water and bring to a boil. Immediately reduce heat to the lowest possible setting. DO NOT LIFT LID UNTIL COMPLETELY DONE. Allow to cook for 15-20 minutes until all water appears to have been absorbed then shut off and remove from heat. If any water remains, continue cooking with the lid off for a few minutes. 

Measure oats into a food processor and pulse until coarsely ground. Add mushrooms and pulse until finely chopped. Transfer mixture to a large mixing bowl then stir in remaining ingredients including lentils once cooked. Mash mixture with a potato masher or fork. 

On a baking sheet lined with a silicone mat, pack a spoonful of the mixture into a 3" diameter cookie, making sure that they are no more than a half inch thick. Repeat until all the muxture has been used.

Bake at 350 degrees for 30 minutes. Transfer to a cooking rack. Once cooled, wrap in freezer paper then place the wrapped patties into a large plastic freezer bag.

To cook, pan fry the patties in 2-3 teaspoons of coconut oil. 

 

Coleslaw

• 1/2 head cabbage
• 1/4 red onion
• 2 carrots
• 90 grams miracle whip
• 2 Tbsp sugar
• 2 tsp apple cider vinegar
• 1/2 tsp salt

Shred cabbage, onion, and carrots in a food processor. Transfer to a bowl. Stir in remaining ingredients.

Vegan Sloppy Joes

Makes enough for 4-5 sandwiches. Feel free to double the recipe as it freezes well

• 90 grams dry green lentils + 1 cup water
• 1/2 yellow onion
• 4 oz white mushrooms
• 2 carrots (optional)
• 1 bell pepper (optional)
• 180 grams ketchup
• 10 grams yellow mustard
• 12 grams brown sugar
• 1 tsp garlic
• 1 pint chickpeas (cooked from 135g dry), drained and rinsed

In a small pot with lid, combine lentils and water and bring to a boil. Immediately reduce heat to the lowest possible setting. DO NOT LIFT LID UNTIL COMPLETELY DONE. Allow to cook for 15-20 minutes until all water appears to have been absorbed then shut off and remove from heat.

Pulse veggies in a food processor until finely chopped. Transfer to a large pan with a lid and saute over medium heat until onions are translucent. If veggies start to stick, add a little water. Stir in remaining ingredients along with cooked lentils. 

Serve on bread of your choice.