This quick and flavorful Brussels sprouts dish combines tart apples, curry, and sage for a perfect balance of sweetness and spice—an ideal fall and winter side!
2teaspoonsmild to medium curry powderstore-bought or homemade
1teaspooncoarse sea saltplus extra for sprinkling
2Fuji or other tart applescored, quartered, and shredded
¼cup40 g chopped red onion
1pound455 g Brussels sprouts, trimmed, cleaned, and thinly sliced
Ground pepper or crushed chili pepperoptional, to taste
Instructies
In a large saucepan, melt the butter over medium heat.
Add garlic, sage, curry powder, and 1 teaspoon of salt.
Cook for 1 minute.
Stir in the apples and onion, cooking for 2 minutes.
Add the Brussels sprouts and cook until tender, about 4 minutes.
Sprinkle with extra sea salt and pepper or crushed chili pepper before serving, if desired.
Notes / Tips / Wine Advice:
Serving Tip:Pair with crispy seitan bacon or serve alongside a grain-based dish for a hearty meal.Wine Advice:A dry Riesling or Sauvignon Blanc complements the sweetness of the apples and the spice of the curry.
This roasted butternut squash dish combines sweet caramelized onions, roasted garlic, and aromatic fennel for a warm and flavorful side dish perfect for fall and winter.
1butternut squashpeeled, cored, and cut into bite-size chunks
2yellow onionsroughly chopped
1full head garliccloves peeled and cut in half
1bulb fennelroughly chopped
Extra-virgin olive oilfor drizzling
Salt and pepperto taste
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
In a shallow baking dish or baking sheet, toss together the squash, onion, garlic, and fennel.
Sprinkle with salt and pepper, then drizzle with olive oil.
Bake for about 1 hour, or until fork-tender, tossing halfway through the cooking time.
Serve warm as a side dish or enjoy as a main with a grain or protein of choice.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a sprinkle of fresh herbs like thyme or rosemary for extra flavor.Wine Advice:A lightly oaked Chardonnay or a Viognier pairs beautifully with the roasted squash and fennel’s delicate sweetness.
This Monte Cristo Reuben combines the crispy, golden-brown goodness of a Monte Cristo with the savory flavors of a Reuben. Filled with pan-fried seitan, sauerkraut, and red onion, it’s a delicious fusion sandwich!
In a shallow dish, mix together the milk, flour, paprika, dill, salt, and pepper.
Heat about 2 tablespoons (30 ml) of oil in a frying pan over high heat.
Dip each slice of bread into the batter and panfry for 2 to 3 minutes per side, or until golden brown.
Repeat with remaining bread, adding oil as needed.
Add a little more oil to the pan and panfry the seitan strips with the sauerkraut and onion until heated through.
Divide the seitan mixture evenly among 4 slices of bread, then top with the remaining bread slices.
Serve warm with your favorite sandwich spread, if desired.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of crispy fries or a simple green salad for a complete meal.Wine Advice:A light-bodied red wine like Pinot Noir or a dry Riesling pairs beautifully with the tangy sauerkraut and savory seitan.
12 to 15ounces340 g to 425 g extra-firm tofu, drained, pressed, and cut into 4 “steaks”
2tablespoons30 ml soy sauce or tamari
3tablespoons18 g finely grated fresh gingerroot
Instructies
Whisk together lime juice, olive oil, ginger, and soy sauce in a bowl.
Place tofu steaks in a shallow dish or resealable plastic bag and pour the marinade over the tofu.
Let marinate for at least 1 hour or overnight.
Remove tofu from the marinade and reserve any leftover marinade.
If grilling, heat the grill to medium-high and cook tofu for 5-7 minutes on each side.
If baking, preheat oven to 450°F (230°C).
Place tofu and marinade in a glass, oven-safe dish.
Bake uncovered for 10-12 minutes.
Spoon reserved marinade over tofu before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of grilled vegetables or a fresh salad for a light and satisfying meal.Wine Advice:A crisp white wine, like Sauvignon Blanc, pairs wonderfully with the fresh lime and ginger flavors.
This savory tofu Marsala brings together tender tofu steaks with a rich Marsala wine and mushroom sauce for a flavorful dish. Perfect with a side of Sesame Garlic Wilted Kale.
Cast-iron skillet or large frying pan, small bowl, spatula, measuring cups and spoons
Ingrediënten
¼cup31 g all-purpose flour
¼teaspoonground black pepper
¼cup56 g nondairy butter or 60 ml extra-virgin olive oil
½teaspoondried oregano
8ounces227 g button mushrooms, sliced
½cup120 ml Marsala wine
¼cup60 ml cooking sherry
½teaspoonsalt
20ounces570 g extra-firm tofu, drained and pressed, cut into 4 steaks
Instructies
Mix together the flour, salt, pepper, and oregano in a small-size bowl.
Coat the tofu steaks in the flour mixture.
In a large-size frying pan or cast-iron skillet, melt the butter over medium heat.
Add the tofu and sauté until lightly browned, 3 to 5 minutes, then flip.
Add the mushrooms, Marsala wine, and cooking sherry.
Cover and cook for 10 minutes, turning halfway through and checking occasionally to prevent the tofu from sticking to the bottom of the pan.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of Sesame Garlic Wilted Kale for a perfect balance of flavors.Wine Advice:Pair with a light and crisp white wine, such as a Pinot Grigio, to complement the rich, savory sauce.
1tablespoon4 g finely chopped fresh parsley or 1 teaspoon dried
1tablespoon3 g fresh dill or 1 teaspoon dried
1tablespoon18 g fresh lemon juice
1teaspoonyellow curry powderstore-bought or homemade
1package10 ounces, or 280 g udon noodles
12ounces340 g extra-firm tofu, drained and pressed
¼teaspoonyellow curry powder
3tablespoons21 g chopped fresh chives
3tablespoons18 g finely chopped fresh basil or 1 tablespoon (2 g) dried
½cup32 g finely chopped scallion
Salt and pepperto taste
Instructies
Cook the udon in lightly salted water according to the package directions.
While the udon is boiling, cut the tofu into bite-size triangles and set aside.
In another pot, add the coconut milk, lemon juice, scallion, chives, basil, dill, parsley, and curry powder.
Bring to a boil, then reduce to a simmer.
Add the tofu and simmer uncovered for 10 minutes.
Drain the udon and add to the sauce.
Toss to coat and add salt and pepper to taste.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of steamed vegetables or a simple salad for a complete meal.Wine Advice:A crisp white wine like Pinot Grigio will complement the rich coconut flavors without overwhelming the dish.
Wok, Frying pan, Pot for boiling noodles, Knife, Chopping board, Ladle
Ingrediënten
1tablespoon12 g grated fresh gingerroot
1tablespoon8 g sesame seeds
1cup110 g shredded or (122 g) sliced carrots
12ounces340 g extra-firm tofu, drained and pressed
2tablespoons30 ml peanut oil
2tablespoons30 ml sesame oil
¼cup60 ml soy sauce or tamari
8ounces227 g broccoli florets
1package6 ounces, or 170 g chow mein noodles
½cup56 g cashew pieces
Instructies
Prepare the noodles according to the package directions, drain, cover, and set aside.
Using a wok or a large-size frying pan, heat the sesame oil over high heat.
Add the broccoli, carrots, cashews, and ginger.
Stir-fry for 5 to 7 minutes.
Add the peanut oil.
Cut the tofu into small cubes and add to the wok.
Continue to cook for 5 more minutes, tossing often.
Add the soy sauce, sesame seeds, and then the noodles.
(Rinse the noodles under water if they are sticky before adding them to the wok.
)
Toss to coat and cook for 5 minutes longer, stirring continuously.
Notes / Tips / Wine Advice:
Serving Tip:For added crunch, garnish with extra sesame seeds or chopped green onions.Wine Advice:Pair with a dry white wine like Sauvignon Blanc for a refreshing contrast to the richness of the sesame oil.
This Sweet and Sour Tofu captures the crave-worthy flavors of traditional food-court fare. Crispy tofu triangles are coated in a tangy, sweet sauce that’s irresistible!
1tablespoon8 g cornstarch, dissolved in ¼ cup (60 ml) water (slurry)
For the tofu:
12ounces340 g extra-firm tofu, drained and pressed
½cup68 g all-purpose flour
Salt and pepperto taste
Vegetable oilfor frying
Instructies
For the sauce: Combine pineapple juice, rice wine vinegar, sugar, ketchup, soy sauce, salt, and red pepper flakes (if using) in a pot.
Bring to a boil, then reduce to a simmer for 10 minutes.
Stir in the cornstarch slurry and remove from heat.
Set aside or keep warm on low heat until tofu is ready.
For the tofu: Combine flour, salt, and pepper in a shallow dish.
Preheat a frying pan with about ¼ inch (6 mm) of vegetable oil.
Cut tofu into small triangles: first into strips, then each strip in half, and each half again on the diagonal.
Dip tofu triangles into the flour mixture to coat.
Fry on each side for 3-5 minutes, then remove from the pan and place directly into the sauce to coat.
Serve on its own or over sticky rice.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of steamed vegetables or over a bed of sticky rice for a complete meal.Wine Advice:Pair with a light and refreshing white wine, like a dry Riesling or Sauvignon Blanc, to complement the sweet and tangy sauce.
Why order takeout when you can make your own? This easy Moo Goo Gai Pan is packed with fresh vegetables and a savory, thick sauce. Easily customizable to be gluten-free or low-sodium!
2tablespoons16 g cornstarch, mixed with ¼ cup (60 ml) water (slurry)
5ounces140 g water chestnuts, sliced
Instructies
Preheat sesame oil in a wok or large frying pan over high heat.
Add mushrooms, bamboo shoots, water chestnuts, ginger, garlic, and salt.
Stir-fry until mushrooms reduce in size by about half, approximately 10 minutes.
Stir in water, soy sauce, and vinegar.
Bring to a boil.
Slowly stir in the cornstarch slurry and remove from heat.
Continue stirring until the sauce thickens.
Serve alone or over sticky rice.
Notes / Tips / Wine Advice:
Serving Tip:Serve over freshly steamed sticky rice or alongside a light cucumber salad for a refreshing contrast.Wine Advice:A crisp white wine like Sauvignon Blanc or a light-bodied Riesling complements the dish’s umami flavors.
Jalapeño poppers, beware! These bite-sized seitan nuggets are crispy, spicy, and perfect for dipping into a hot buffalo sauce or a cool ranch dressing.
½cup120 ml canola or other vegetable oil, plus more for frying
1cup144 g vital wheat gluten flour
1teaspoonblack pepper
1teaspoonground cumin
1tablespoon7 g chili powder
1tablespoon7 g paprika
¼cup60 ml soy sauce or tamari
¼cup60 ml water
4ounces112 g vegan cheese, Mexican-style, cut into small pieces
12 to 24jarred nacho-style jalapeño slicesto taste
For the batter:
½teaspoonground black pepper
½teaspoonpaprika
½teaspoonsalt
1cup125 g all-purpose flour
1cup235 ml beer
Instructies
In a large mixing bowl, combine the wheat gluten, whole wheat flour, chili powder, paprika, cumin, and black pepper.
Add the ½ cup canola oil, soy sauce, and water.
Knead into a uniform dough.
Divide the dough into 12 equal pieces and shape into small patties.
Place a piece of vegan cheese and 1-2 slices of jalapeño in the center of each patty.
Wrap the seitan around the filling and shape into mini logs.
Heat about ¼ inch (6 mm) of canola oil in a skillet over high heat, or preheat a deep fryer.
For the batter, mix together the flour, paprika, salt, and black pepper.
Gradually stir in the beer until the batter is smooth.
Dip each popper into the batter, ensuring it is fully coated.
Fry the poppers for about 3 minutes per side, or until golden and crispy.
Transfer to a plate lined with paper towels to absorb excess oil.
Notes / Tips / Wine Advice:
Serving Tip:Serve with hot buffalo sauce or a cooling ranch dressing for dipping.Wine Advice:A crisp, refreshing beer pairs perfectly, or try a dry sparkling wine to balance the spice.
