Baja-Style Tempeh Tacos, from the Veganomicon. Cabbage slaw, lime crema sauce, and tempeh in a beer-chili marinade, topped with tomatoes and avocado.
What’s that? Oh nothing, just harvest-your-own microgreens in the middle of our falafel building buffet, no big
Kidney bean, sweet potato, and kale soup, from my newest cookbook, One Dish Vegan by Robin Robertson. It includes an entire section on chilies (!!!!) so that’s probably where I’m headed next.
Shepherdess Pie. Tempeh, peas, corn, and cremini mushrooms, topped with mashed Yukon Gold potatoes.
Portobello-Seitan Stroganoff from Vegan with a Vengeance. Not the most photogenic dish, but the flavor makes up for the appearance.
I used the Veganomicon’s “Simple Seitan” for this recipe. While it makes less seitan overall/takes slightly more work than the recipe from Kathy Hester’s Vegan Slow Cooker (which was my go-to seitan recipe for about a year), the finished product has a much stronger flavor, as well as a chewier, more toothsome texture.
Stacked TLT - from bottom to top, homemade hummus, sliced avocado, tempeh bacon, tomato, and lettuce.