Honey Garlic Ginger Chicken and Broccoli with Soy Curls Recipe

Honey Garlic Ginger Chicken and Broccoli with Soy Curls Recipe

Honey Garlic Ginger Chicken and Broccoli with Soy Curls Recipe

Most "meat replacement" products are highly processed and full of fillers. Soy curls are a whole food with one ingredient: non-GMO soybeans. Fast and easy to make, they are the perfect substitute for chicken, beef and pork. I've been vegan for 12 years and have only experienced such "meaty" texture in high end vegan restaurants. Soy curl recipes are God's latest gift to the plant-based diet. See notes for where to purchase. Enjoy!
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Cuisine Asian, Chinese

Ingredients
  

  • 1 cup rice
  • 2 cup water
  • 2 tsp. veggie bouillon paste optional
  • 3 cups soy curls (1/2 8 oz. package)
  • 4 cups broccoli chopped; substitute ~10 ounces of frozen
  • 1 cup honey garlic ginger marinade Favorite store brand or see notes for homemade recipe
  • 1 Tbsp. Everything seasoning optional

Instructions
 

  • Cook rice according to package directions.
  • In a mixing bowl, whisk the veggie bouillon into the water to make vegetable broth. Add soy curls. Soak for 10 minutes.
  • Chop broccoli into florets. Set aside.
  • Drain excess liquid from soy curls. Place in large skillet and turn on medium heat. Stir in half of the honey garlic ginger marinade (picture of two great options). Heat 5 minutes until browned.
  • Top with broccoli and remaining marinade. Cook until broccoli is bright green and soft. Top with Everything seasoning. Serve over rice.

Notes

Buy soy curls on Amazon. Purchase directly from Butler Foods (they have reduced pricing for multi-packs and bulk). 
Honey Garlic Ginger Dressing recipe: Blend: 1/4 cup Bragg Liquid aminos, 1/4 cup honey, 1/4 cup rice vinegar, 1 Tbsp. sesame oil, 3 garlic cloves, 1 inch hunk of ginger (substitute 1/2 tsp. powder), 1 squirt sriracha or chili garlic sauce.
Veggie Broth vs. Bouillon: Store bought organic veggie broth can be very expensive. I use Organic Better than Bouillon Vegetable Base, which allows me to make as little (or as much) as I need without paying $1/cup (it's about $0.20 cents/cup).

Honey Garlic Ginger Chicken and Broccoli with Soy Curls Recipe

Most "meat replacement" products are highly processed and full of fillers. Soy curls are a whole food with one ingredient: non-GMO soybeans. Fast and easy to make, they are the perfect substitute for chicken, beef and pork. I've been vegan for 12 years and have only experienced such "meaty" texture in high end vegan restaurants. Soy curl recipes are God's latest gift to the plant-based diet. See notes for where to purchase. Enjoy!
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Cuisine Asian, Chinese

Ingredients
  

  • 1 cup rice
  • 2 cup water
  • 2 tsp. veggie bouillon paste optional
  • 3 cups soy curls (1/2 8 oz. package)
  • 4 cups broccoli chopped; substitute ~10 ounces of frozen
  • 1 cup honey garlic ginger marinade Favorite store brand or see notes for homemade recipe
  • 1 Tbsp. Everything seasoning optional

Instructions
 

  • Cook rice according to package directions.
  • In a mixing bowl, whisk the veggie bouillon into the water to make vegetable broth. Add soy curls. Soak for 10 minutes.
  • Chop broccoli into florets. Set aside.
  • Drain excess liquid from soy curls. Place in large skillet and turn on medium heat. Stir in half of the honey garlic ginger marinade (picture of two great options). Heat 5 minutes until browned.
  • Top with broccoli and remaining marinade. Cook until broccoli is bright green and soft. Top with Everything seasoning. Serve over rice.

Notes

Buy soy curls on Amazon. Purchase directly from Butler Foods (they have reduced pricing for multi-packs and bulk). 
Honey Garlic Ginger Dressing recipe: Blend: 1/4 cup Bragg Liquid aminos, 1/4 cup honey, 1/4 cup rice vinegar, 1 Tbsp. sesame oil, 3 garlic cloves, 1 inch hunk of ginger (substitute 1/2 tsp. powder), 1 squirt sriracha or chili garlic sauce.
Veggie Broth vs. Bouillon: Store bought organic veggie broth can be very expensive. I use Organic Better than Bouillon Vegetable Base, which allows me to make as little (or as much) as I need without paying $1/cup (it's about $0.20 cents/cup).
Easy Vegan Stroganoff Recipe

Easy Vegan Stroganoff Recipe

Easy Vegan Stroganoff Recipe

This easy vegan stroganoff recipe is done in 15 minutes. Traditional flavor and hearty texture create classic comfort food. My kids love this recipe!
Cook Time 15 mins
Total Time 15 mins
Servings 6 people

Ingredients
  

  • 12 ounces pasta
  • 20 ounces mushrooms sliced
  • 1 onion yellow, red or sweet; sliced
  • 5 garlic cloves minced
  • 1 Tbsp. Bragg Liquid aminos substitute soy sauce of choice or coconut aminos for soy free
  • 1 Tbsp. sesame oil substitute preferred oil or skip
  • 2 cup water
  • 2 tsp. vegetable bouillon paste
  • 5.4 ounces yogurt, plain plant-based, substitute coconut milk with a splash of lemon juice to sour
  • 1/4 cup nutritional yeast flakes
  • 2 Tbsp. arrowroot powder substitute other thickening flour or corn starch
  • 1 tsp. thyme

Instructions
 

  • Cook pasta according to package directions. [Cook tip: add 1 Tbsp. salt to boiling water with pasta. See note below.] Set timer and remove from water when pasta is al dente (firm, not mushy). Drain.
  • Add sliced mushrooms, onion and minced garlic into a large skillet. Dash with liquid aminos and sesame oil. Saute until soft (~10 minutes). Add a splash of water and/or lower the heat if sticking occurs.
  • In a small bowl or large measuring cup, whisk water and bouillon paste to form vegetable broth. Add yogurt, yeast flakes, arrowroot and thyme to make stroganoff sauce. Whisk until well blended.
  • Pour stroganoff sauce over the mushrooms and onions. Bring to a boil, stir constantly to prevent sticking. Remove from heat after sauce thickens (should not take longer than 1-2 minutes).
  • Pour stroganoff over pasta. Mix well. Serve. Garnish with something green (parsley, thyme, Italian seasoning, green onions, scallions, etc.). Salt and pepper to taste.

Notes

Pasta preparation tip: Add ~1 Tbsp. salt to boiling water with pasta to add flavor. Don’t worry—the salt dissolves in the entire pot of water, and the pasta absorbs a very small amount. No chance of salt overload as you drain the majority of it off. 

Easy Vegan Stroganoff Recipe

This easy vegan stroganoff recipe is done in 15 minutes. Traditional flavor and hearty texture create classic comfort food. My kids love this recipe!
Cook Time 15 mins
Total Time 15 mins
Servings 6 people

Ingredients
  

  • 12 ounces pasta
  • 20 ounces mushrooms sliced
  • 1 onion yellow, red or sweet; sliced
  • 5 garlic cloves minced
  • 1 Tbsp. Bragg Liquid aminos substitute soy sauce of choice or coconut aminos for soy free
  • 1 Tbsp. sesame oil substitute preferred oil or skip
  • 2 cup water
  • 2 tsp. vegetable bouillon paste
  • 5.4 ounces yogurt, plain plant-based, substitute coconut milk with a splash of lemon juice to sour
  • 1/4 cup nutritional yeast flakes
  • 2 Tbsp. arrowroot powder substitute other thickening flour or corn starch
  • 1 tsp. thyme

Instructions
 

  • Cook pasta according to package directions. [Cook tip: add 1 Tbsp. salt to boiling water with pasta. See note below.] Set timer and remove from water when pasta is al dente (firm, not mushy). Drain.
  • Add sliced mushrooms, onion and minced garlic into a large skillet. Dash with liquid aminos and sesame oil. Saute until soft (~10 minutes). Add a splash of water and/or lower the heat if sticking occurs.
  • In a small bowl or large measuring cup, whisk water and bouillon paste to form vegetable broth. Add yogurt, yeast flakes, arrowroot and thyme to make stroganoff sauce. Whisk until well blended.
  • Pour stroganoff sauce over the mushrooms and onions. Bring to a boil, stir constantly to prevent sticking. Remove from heat after sauce thickens (should not take longer than 1-2 minutes).
  • Pour stroganoff over pasta. Mix well. Serve. Garnish with something green (parsley, thyme, Italian seasoning, green onions, scallions, etc.). Salt and pepper to taste.

Notes

Pasta preparation tip: Add ~1 Tbsp. salt to boiling water with pasta to add flavor. Don’t worry—the salt dissolves in the entire pot of water, and the pasta absorbs a very small amount. No chance of salt overload as you drain the majority of it off. 
Easy Butternut Squash Mac and Cheese Recipe

Easy Butternut Squash Mac and Cheese Recipe

Easy Butternut Squash Mac and Cheese Recipe

Once the butternut squash is baked, this meal takes 10 minutes--almost as fast and WAY healthier than the store-bought box of crap. Add a bag of frozen peas and top with Italian bread crumbs for a plant-based meal that qualifies as traditional comfort food.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 6 people

Ingredients
  

  • 1 butternut squash, whole baked
  • 12 ounces pasta (macaroni shapes) look for high protein and fiber varieties
  • 1/4 onion red, yellow or sweet, substitute 2 tsp. powder
  • 1 garlic clove substitute 1 tsp. powder
  • 1 cup nuts, raw cashews, walnuts or almonds
  • 1/2 cup nutritional yeast flakes optional
  • 2 Tbsp. apple cider vinegar substitute any vinegar or lemon juice
  • 1 tsp sea salt

Instructions
 

  • In advance, place a whole butternut squash on a baking sheet. Bake at 400 degrees for ~45 minutes. Remove from oven once it starts to brown on top and a knife penetrates easily. Set aside and allow it to cool. Store in the refrigerator until ready to use.
  • Prepare pasta according to package directions. Drain and rinse in cold water. [Cook tip: Add ~1 Tbsp. salt to boiling water with pasta to add flavor.]
  • Cut open squash. Use a spoon to remove the seeds. Using a spoon or a peeling knife, strip the squash away from the skin and add to the blender. Do not spend excessive time peeling away every last bit of skin. It's edible and adds fiber. Remove as much as you can and let the blender take care of the rest.
  • Add the remaining ingredients to the blender to make the cheese sauce. Mix on high until creamy and smooth.
  • Pour cheese sauce over the pasta. Mix well and serve.

Notes

My kids love this dish even more when I add a package of frozen peas and top with Italian flavored bread crumbs or croutons.
Sticky Blender Solution: Did you know that your blender will wash itself? Yep. Just fill it 2/3 water and a drop of dish soap. Blend until clean.
Pasta preparation tip: Add ~1 Tbsp. salt to boiling water with pasta to add flavor. Don’t worry—the salt dissolves in the entire pot of water, and the pasta absorbs only a small amount. No chance of salt overload as you drain the majority of it off.

Easy Butternut Squash Mac and Cheese Recipe

Once the butternut squash is baked, this meal takes 10 minutes--almost as fast and WAY healthier than the store-bought box of crap. Add a bag of frozen peas and top with Italian bread crumbs for a plant-based meal that qualifies as traditional comfort food.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 6 people

Ingredients
  

  • 1 butternut squash, whole baked
  • 12 ounces pasta (macaroni shapes) look for high protein and fiber varieties
  • 1/4 onion red, yellow or sweet, substitute 2 tsp. powder
  • 1 garlic clove substitute 1 tsp. powder
  • 1 cup nuts, raw cashews, walnuts or almonds
  • 1/2 cup nutritional yeast flakes optional
  • 2 Tbsp. apple cider vinegar substitute any vinegar or lemon juice
  • 1 tsp sea salt

Instructions
 

  • In advance, place a whole butternut squash on a baking sheet. Bake at 400 degrees for ~45 minutes. Remove from oven once it starts to brown on top and a knife penetrates easily. Set aside and allow it to cool. Store in the refrigerator until ready to use.
  • Prepare pasta according to package directions. Drain and rinse in cold water. [Cook tip: Add ~1 Tbsp. salt to boiling water with pasta to add flavor.]
  • Cut open squash. Use a spoon to remove the seeds. Using a spoon or a peeling knife, strip the squash away from the skin and add to the blender. Do not spend excessive time peeling away every last bit of skin. It's edible and adds fiber. Remove as much as you can and let the blender take care of the rest.
  • Add the remaining ingredients to the blender to make the cheese sauce. Mix on high until creamy and smooth.
  • Pour cheese sauce over the pasta. Mix well and serve.

Notes

My kids love this dish even more when I add a package of frozen peas and top with Italian flavored bread crumbs or croutons.
Sticky Blender Solution: Did you know that your blender will wash itself? Yep. Just fill it 2/3 water and a drop of dish soap. Blend until clean.
Pasta preparation tip: Add ~1 Tbsp. salt to boiling water with pasta to add flavor. Don’t worry—the salt dissolves in the entire pot of water, and the pasta absorbs only a small amount. No chance of salt overload as you drain the majority of it off.
(Tastes Like) Makota Honey Ginger Dressing

(Tastes Like) Makota Honey Ginger Dressing

(Tastes Like) Makota Honey Ginger Dressing

This homemade Makota Honey Ginger Dressing recipe captures the fresh flavor of the store-bought version with a fraction of the oil. It's perfect for Asian-style salads, tofu marinade and veggie stirfrys.
Prep Time 5 mins
Total Time 5 mins
Course Sauce
Servings 2.25 cups

Ingredients
  

  • 1/2 cup rice vinegar
  • 2 Tbsp. Bragg Liquid aminos
  • 1/2 cup red or yellow onion
  • 1 Tbsp. sesame oil
  • 1 Tbsp. honey
  • 1 Ginger Root thumb-size piece

Instructions
 

  • Combine ingredients in blender or food processor. Blend until smooth.

Notes

Store-bought Makota Honey Ginger Dressing has a lot of oil in it. Soybean oil is the second ingredient after onion. Sesame oil is a healthier option, but less is always more with oil. Feel free to add another tablespoon or two if you like. Same thing with the honey. Taste it first and then adjust as desired.

(Tastes Like) Makota Honey Ginger Dressing

This homemade Makota Honey Ginger Dressing recipe captures the fresh flavor of the store-bought version with a fraction of the oil. It's perfect for Asian-style salads, tofu marinade and veggie stirfrys.
Prep Time 5 mins
Total Time 5 mins
Course Sauce
Servings 2.25 cups

Ingredients
  

  • 1/2 cup rice vinegar
  • 2 Tbsp. Bragg Liquid aminos
  • 1/2 cup red or yellow onion
  • 1 Tbsp. sesame oil
  • 1 Tbsp. honey
  • 1 Ginger Root thumb-size piece

Instructions
 

  • Combine ingredients in blender or food processor. Blend until smooth.

Notes

Store-bought Makota Honey Ginger Dressing has a lot of oil in it. Soybean oil is the second ingredient after onion. Sesame oil is a healthier option, but less is always more with oil. Feel free to add another tablespoon or two if you like. Same thing with the honey. Taste it first and then adjust as desired.
Buffalo Chickpea Salad

Buffalo Chickpea Salad

Buffalo Chickpea Salad

Quick and easy, delicious, plant-based, whole food dish, high in fiber and protein. Perfect substitute for tuna, egg, or ham salad. Serve on a sandwich, as a side or over a bed of greens as the main course.
Prep Time 10 mins
Total Time 10 mins
Course Main Dish, Sides and Snacks
Servings 8 servings

Ingredients
  

  • 15 ounce canned chickpeas (garbanzo beans)
  • 14 ounces tofu, extra firm drained
  • 1/3 cup mayonnaise plant-based, substitute plain yogurt or preferred salad dressing
  • 1/3 cup buffalo sauce (or preferred pepper sauce)
  • 1/4 cup nutritional yeast flakes
  • 1 Tbsp. onion powder
  • 1 Tbsp. garlic powder
  • 1/2 tsp. sea salt
  • 1/2 cup celery diced (optional), substitute bell pepper or other crunchy veggie
  • 1/2 red onion finely chopped; substitute green onions

Instructions
 

  • Drain the chick peas and the tofu. In a large bowl, use an immersion blend to mash (use a food processor or hand press with a fork if you don't have a stick blender).
  • Stir in the rest of the ingredients.

Notes

Want a chickpea salad with a little less spice? Try this!

Buffalo Chickpea Salad

Quick and easy, delicious, plant-based, whole food dish, high in fiber and protein. Perfect substitute for tuna, egg, or ham salad. Serve on a sandwich, as a side or over a bed of greens as the main course.
Prep Time 10 mins
Total Time 10 mins
Course Main Dish, Sides and Snacks
Servings 8 servings

Ingredients
  

  • 15 ounce canned chickpeas (garbanzo beans)
  • 14 ounces tofu, extra firm drained
  • 1/3 cup mayonnaise plant-based, substitute plain yogurt or preferred salad dressing
  • 1/3 cup buffalo sauce (or preferred pepper sauce)
  • 1/4 cup nutritional yeast flakes
  • 1 Tbsp. onion powder
  • 1 Tbsp. garlic powder
  • 1/2 tsp. sea salt
  • 1/2 cup celery diced (optional), substitute bell pepper or other crunchy veggie
  • 1/2 red onion finely chopped; substitute green onions

Instructions
 

  • Drain the chick peas and the tofu. In a large bowl, use an immersion blend to mash (use a food processor or hand press with a fork if you don't have a stick blender).
  • Stir in the rest of the ingredients.

Notes

Want a chickpea salad with a little less spice? Try this!
Chocolate Dessert Hummus

Chocolate Dessert Hummus

Chocolate Dessert Hummus (Vegan Nutella)

Soothe your sweet tooth with this decadent chocolate dessert hummus. It's the vegan version of Nutella, and tastes like brownie batter. Ten grams of protein and seven grams of fiber per serving.
Prep Time 5 mins
Total Time 5 mins
Servings 5 people

Ingredients
  

  • 13 ounce chickpeas drained
  • 1/4 cup nut butter peanut, almond, cashew, hazelnut, etc.
  • 1/4 cup cocoa powder
  • 1/4 cup nondairy milk
  • 1-2 Tbsp maple syrup optional, substitute stevia or preferred sweetener
  • dash sea salt optional

Instructions
 

  • Blend the ingredients using a food processor, or high speed or immersion stick blender. Add more (or less) milk and sweetener to texture and taste preference.
  • Serve with fruit, crackers or skip the delivery device and use a spoon.

Notes

Chocolate Dessert Hummus (Vegan Nutella)

Soothe your sweet tooth with this decadent chocolate dessert hummus. It's the vegan version of Nutella, and tastes like brownie batter. Ten grams of protein and seven grams of fiber per serving.
Prep Time 5 mins
Total Time 5 mins
Servings 5 people

Ingredients
  

  • 13 ounce chickpeas drained
  • 1/4 cup nut butter peanut, almond, cashew, hazelnut, etc.
  • 1/4 cup cocoa powder
  • 1/4 cup nondairy milk
  • 1-2 Tbsp maple syrup optional, substitute stevia or preferred sweetener
  • dash sea salt optional

Instructions
 

  • Blend the ingredients using a food processor, or high speed or immersion stick blender. Add more (or less) milk and sweetener to texture and taste preference.
  • Serve with fruit, crackers or skip the delivery device and use a spoon.

Notes

Homemade BITCHIN’ Sauce Recipe

Homemade BITCHIN’ Sauce Recipe

Homemade BITCHIN' Sauce Recipe

I love Bitchin' Sauce. A sparky 16-year old vegan named Starr creates several flavors, and all of them are amazing. But lately, store shelves have been empty. Luckily, the list of ingredients is transparent and pure--it reads like recipe. Until stores reopen, try this cheap and easy homemade BITCHIN' Sauce recipe.
Prep Time 5 mins
Total Time 5 mins
Course Sauce, Sides and Snacks
Cuisine Mexican
Servings 8 people

Ingredients
  

  • 1 cup almonds soaked if possible--see recipe notes; substitute walnuts or cashews; Nut free? See recipe notes for options
  • 1/2 cup water
  • 1/4 cup yeast flakes optional--it's still great without if you don't have any
  • 1 Tbsp. lemon juice substitute lime juice or other vinegar
  • 1 Tbsp. apple cider vinegar substitute other vinegar or more lemon juice
  • 1 Tbsp. tamari substitute soy sauce of choice or Coconut aminos for soy free
  • 1-2 garlic cloves
  • 1 Tbsp. onion powder
  • 1 tsp. cumin
  • 1/4 tsp. smoked paprika
  • 4 ounces canned jalapenos substitute green chilis or chipotle peppers (or 1/4 tsp. chipotle pepper powder or cayenne)
  • 14 ounces canned stewed tomatoes

Instructions
 

  • Blend all of the ingredients except for jalapenos and tomatoes until creamy and smooth. Once it's smooth, add jalapenos and tomatoes and pulse until only small chunks remain. It's okay if you don't want chunks--puree until smooth.

Notes

Why soak?I soak nuts, legumes and grains whenever possible for maximum nutrient availability and digestibility, I buy in bulk (saves money), soak for 12-24 hours and then dry and store in freezer. Then they are always ready to go. Learn more about the importance of soaking nuts and beans.
Nut-free? If you are nut free, substitute riced cauliflower, steamed potato, pumpkin or sesame seeds, tofu or a can of white beans. Depending on your choice, you may not need the 1/2 cup of water. Add water at the end if your Bitchin' sauce is too thick.
Sticky Blender Solution: Did you know that your blender will wash itself? Yep. Just fill it 2/3 water and a drop of dish soap. Blend until clean. This recipe is inspired and dedicated to Bitchin' Sauce, made in Carlsbad, CA. Support small businesses doing great things!

Homemade BITCHIN' Sauce Recipe

I love Bitchin' Sauce. A sparky 16-year old vegan named Starr creates several flavors, and all of them are amazing. But lately, store shelves have been empty. Luckily, the list of ingredients is transparent and pure--it reads like recipe. Until stores reopen, try this cheap and easy homemade BITCHIN' Sauce recipe.
Prep Time 5 mins
Total Time 5 mins
Course Sauce, Sides and Snacks
Cuisine Mexican
Servings 8 people

Ingredients
  

  • 1 cup almonds soaked if possible--see recipe notes; substitute walnuts or cashews; Nut free? See recipe notes for options
  • 1/2 cup water
  • 1/4 cup yeast flakes optional--it's still great without if you don't have any
  • 1 Tbsp. lemon juice substitute lime juice or other vinegar
  • 1 Tbsp. apple cider vinegar substitute other vinegar or more lemon juice
  • 1 Tbsp. tamari substitute soy sauce of choice or Coconut aminos for soy free
  • 1-2 garlic cloves
  • 1 Tbsp. onion powder
  • 1 tsp. cumin
  • 1/4 tsp. smoked paprika
  • 4 ounces canned jalapenos substitute green chilis or chipotle peppers (or 1/4 tsp. chipotle pepper powder or cayenne)
  • 14 ounces canned stewed tomatoes

Instructions
 

  • Blend all of the ingredients except for jalapenos and tomatoes until creamy and smooth. Once it's smooth, add jalapenos and tomatoes and pulse until only small chunks remain. It's okay if you don't want chunks--puree until smooth.

Notes

Why soak?I soak nuts, legumes and grains whenever possible for maximum nutrient availability and digestibility, I buy in bulk (saves money), soak for 12-24 hours and then dry and store in freezer. Then they are always ready to go. Learn more about the importance of soaking nuts and beans.
Nut-free? If you are nut free, substitute riced cauliflower, steamed potato, pumpkin or sesame seeds, tofu or a can of white beans. Depending on your choice, you may not need the 1/2 cup of water. Add water at the end if your Bitchin' sauce is too thick.
Sticky Blender Solution: Did you know that your blender will wash itself? Yep. Just fill it 2/3 water and a drop of dish soap. Blend until clean. This recipe is inspired and dedicated to Bitchin' Sauce, made in Carlsbad, CA. Support small businesses doing great things!

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