Recipes

Noodle-Free Lasagna

Noodle-Free Lasagna

Who needs noodles when you have perfectly layered eggplant? This Gluten-Free Eggplant Lasagna is a delicious and healthy twist on a classic, proving that you don’t need pasta to create a truly satisfying Italian feast. Layered with rich marinara, fresh basil, and a creamy tofu ricotta, this dish is so good you won’t even miss the carbs. It’s a guilt-free slice of heaven that will have everyone asking for more!
Couverts12
Preparation 20 minutes
Preparation time:50 minutes
estimated costs pp $3 per person
Deel op Facebook Print Recipe

Equipment

  • 9 × 13-inch (23 × 33-cm) baking dish
  • Sharp knife or mandoline slicer
  • Baking sheet
  • aluminum foil

Ingredients

  • 1 recipe Tofu Ricotta
  • 2 eggplants sliced ⅛ inch (3 mm) thick
  • 510 g marinara sauce
  • 6 Roma tomatoes sliced ⅛ inch (3 mm) thick
  • 40 large fresh basil leaves

Instructions

  • Preheat the oven to 180°C (350°F).
  • Lightly grease a 9 × 13-inch (23 × 33-cm) baking dish.
  • Spread a very thin layer of marinara sauce on the bottom of the dish.
  • Place a single layer of eggplant slices over the sauce.
  • Spread another thin layer of sauce over the eggplant.
  • Add about 10 basil leaves on top of the sauce.
  • Sprinkle with a layer of ricotta.
  • Add a single layer of tomato slices over the ricotta.
  • Repeat the layering process until you have 4 complete layers.
  • Cover with aluminum foil and bake for 30 minutes.
  • Remove the foil and bake for another 20 minutes.
  • Let stand for at least 15 minutes before serving to allow the layers to set.

Notes & Wine Advice

Serving Tip:
The key to a perfect slice is patience! Let this lasagna rest for at least 15 minutes after baking to allow the layers to set beautifully. Serve with a side of fresh arugula salad and a drizzle of balsamic glaze for a complete, elegant meal.
Wine Advice:
This lasagna is so fresh and vibrant, it practically tastes like a sun-soaked afternoon in the Italian countryside. To match that energy, you need a wine that’s equally lively. A light-bodied red like a Sangiovese or a light Pinot Noir is a perfect partner. Their high acidity and notes of red fruit will playfully complement the rich tomato sauce and earthy eggplant, making every bite feel like a happy dance in your mouth.

Nutrition values

Calories: 120 kcal | Carbohydrates: 15 g | Protein: 5 g | Fat: 5 g | Sugar: 7 g
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Course; Main Course / Vegetables
Cuisine; Italian
Diets; Gluten-Free / Keto / Low Carb / Vegan / Vegetarian

Creamy Mushroom Lasagna

Creamy Mushroom Lasagna

Forget everything you know about lasagna—this one breaks all the rules! This Creamy Mushroom Lasagna throws out the red sauce in favor of pure, earthy mushroom and velvety goodness. With its rich, savory flavor and luscious texture, this dairy-free and gluten-free-friendly version is the perfect cozy comfort food for a chilly winter night. It’s so good, you might just find yourself making it for every holiday dinner!
Couverts6
Preparation 25 minutes
Preparation time:40 minutes
estimated costs pp $4 per person
Deel op Facebook Print Recipe

Equipment

  • 8-inch (20-cm) square baking dish
  • Frying pan or cast-iron skillet
  • Mixing bowls
  • Whisk
  • Measuring cups

Ingredients

  • ½ cup 63 g all-purpose flour mixed with ½ cup (135 ml) water (slurry)
  • 454 g button mushrooms sliced
  • 1 recipe Tofu Ricotta
  • 12 lasagne noodles prepared according to package directions
  • 2 cups 470 ml unsweetened soy or other nondairy milk
  • 2 tbsp. 28 g nondairy butter
  • 2 tbsp. 30 g garlic, minced
  • 1 tbsp. 2 g dried basil
  • ¼ tsp ground black pepper
  • Salt to taste
  • ¼ cup 30 g nutritional yeast

Instructions

  • Preheat the oven to 180°C (350°F).
  • In a frying pan, melt the butter over medium-high heat.
  • Add garlic and mushrooms, sautéing for 5–7 minutes until the mushrooms reduce in size by half.
  • Add the milk, yeast, basil, pepper, and salt.
  • Bring to a boil, then reduce to a simmer and cook uncovered for 15 minutes.
  • Slowly stir in the flour slurry to thicken the sauce, then remove from heat.
  • Spread a thin layer of mushroom sauce at the bottom of the baking dish.
  • Lay 3 lasagne noodles across the bottom, followed by mushroom sauce and ricotta.
  • Repeat the layering process, ending with a final layer of sauce and a sprinkle of ricotta.
  • Cover and bake for 25 minutes, then uncover and bake for another 15 minutes.
  • Let stand for at least 15 minutes before serving to ensure clean portions.

Notes & Wine Advice

Serving Tip:
Just like any good lasagna, letting this dish stand for 15 minutes before slicing is crucial. Serve it with a simple fresh green salad and a side of your favorite crusty bread for a complete, comforting meal.
Wine Advice:
This rich, earthy, and savory lasagna deserves a wine that can match its elegance. A crisp Pinot Grigio or a light-bodied, un-oaked Chardonnay would be a perfect companion. Their bright acidity will cut through the creamy sauce and complement the earthy flavors of the mushrooms without overpowering the dish. It’s a pairing that makes you feel like you’re wrapped in a cozy blanket on a cold winter night.

Nutrition values

Calories: 310 kcal | Carbohydrates: 48 g | Protein: 14 g | Fat: 7 g | Sugar: 3 g
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Course; Main Course / Pasta
Cuisine; Italian
Diets; Lactose Free / Low Fat / Vegan / Vegetarian

Butternut Squash Lasagna

Butternut Squash Lasagna

Tired of the same old red sauce lasagna? Prepare your taste buds for a creamy, savory, and surprisingly delightful twist! This Butternut Squash Lasagna layers rich, homemade béchamel sauce with a smooth, flavorful butternut squash hummus. It’s a plant-based masterpiece that will have everyone at the table asking for seconds. You’ll never look at lasagna the same way again!
Couverts4
Preparation 30 minutes
Preparation time:35 minutes
estimated costs pp $6 per person
Deel op Facebook Print Recipe

Equipment

  • medium saucepan
  • Whisk
  • 8-inch (20-cm) square baking dish
  • aluminum foil
  • oven

Ingredients

For the béchamel:

  • 2 tbsp. 28 g nondairy butter
  • 1 grated garlic clove
  • ¼ tsp ground nutmeg
  • 1 tsp paprika
  • ½ tsp fine sea salt
  • ¼ tsp ground white or black pepper to taste
  • ¼ cup 30 g light spelt flour
  • 2 cups 470 ml soy creamer or unsweetened nondairy milk

For the lasagna:

  • 8 lasagne noodles prepared according to package directions
  • ½ recipe Curried Butternut Squash Hummus
  • 1 recipe Nutty Cheese

Instructions

  • To make the béchamel, heat a medium saucepan over medium heat.
  • Add the butter and garlic, cooking for 1 minute until fragrant.
  • Stir in the nutmeg, paprika, salt, and pepper.
  • Cook for 1 minute.
  • Add the flour and cook briefly, then whisk in the soy creamer.
  • Cook and whisk until thickened.
  • Set aside.
  • Preheat the oven to 190°C (375°F).
  • Lightly coat the bottom of an 8-inch (20-cm) square baking dish with a small amount of béchamel.
  • Layer 2 lasagne noodles, followed by hummus, Nutty Cheese, and more béchamel.
  • Repeat until all ingredients are used, ending with béchamel on top.
  • Cover with foil and bake for 20 minutes.
  • Remove foil and bake for another 15 minutes, until golden brown.
  • Let the lasagna rest for at least 15 minutes before serving to ensure clean portions.

Notes & Wine Advice

Serving Tip:
Letting this lasagna rest for at least 15 minutes is crucial for neat, clean slices. Serve it with a simple green salad and a sprinkle of fresh parsley for a balanced and beautiful meal.
Wine Advice:
For a creamy and savory Italian dish with a twist, you need a wine that can handle the richness. A crisp Pinot Grigio or a light-bodied, un-oaked Chardonnay would be a perfect match. Their bright acidity and clean finish will cut through the creamy béchamel and complement the earthy flavors of the squash. It’s a pairing that makes you feel like you’re dining in a little trattoria in the Italian countryside, no matter where you are.

Nutrition values

Calories: 450 kcal | Carbohydrates: 58 g | Protein: 14 g | Fat: 16 g | Sugar: 5 g
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Course; Casserole / Main Course / Pasta
Cuisine; Italian
Diets; Lactose Free / Vegan / Vegetarian

Mini Seitan Bites

Mini Seitan Bites

When you need a protein boost in a hurry, look no further! These Mini Seitan Bites are not just quick and easy to make, they’re also packed with flavor and endlessly customizable. Think of them as the perfect little vegan nugget—whether you’re adding olives for a salty kick or enjoying them on their own, they’re a snack that’s sure to impress.
Couverts6
Preparation 10 minutes
Preparation time:20 minutes
estimated costs pp $2 per person
Deel op Facebook Print Recipe

Equipment

  • medium-size bowl
  • Muffin tin
  • Nonstick cooking spray
  • oven

Ingredients

  • ½ cup 72 g vital wheat gluten flour
  • ¼ cup 30 g nutritional yeast
  • 2 tbsp. 20 g brown rice flour
  • ½ tsp garlic powder
  • 1 tsp Italian seasoning
  • ½ tsp fine sea salt
  • ¾ cup 180 ml unsweetened soy or other nondairy milk
  • 2 tbsp. 32 g tahini
  • Nonstick cooking spray

Instructions

  • Preheat the oven to 190°C (375°F).
  • Lightly coat 6 standard muffin cups with spray.
  • Combine the wheat gluten, yeast, flour, garlic powder, Italian seasoning, and salt in a medium-size bowl.
  • Stir in the milk and tahini until well combined.
  • Add optional ingredients, such as olives or roasted peppers, if desired.
  • Divide the batter equally among the muffin cups.
  • Bake for 20 minutes, until the seitan bites are light golden brown and firm to the touch.

Notes & Wine Advice

Serving Tip:
These mini seitan bites are fantastic on their own, but for an extra flavor kick, serve them with a side of Curried Cauliflower Purée. A spicy mustard or a simple vegan mayonnaise also works wonderfully for dipping.
Wine Advice:
For a snack this savory and versatile, you need a wine that can handle a little bit of everything. A dry white wine, such as a crisp Sauvignon Blanc, is a great choice. Its zesty acidity will beautifully complement the savory flavors of the seitan and any add-ins you choose. It’s a pairing that makes a simple snack feel like a proper appetizer!

Nutrition values

Calories: 150 kcal | Carbohydrates: 14 g | Protein: 11 g | Fat: 7 g | Sugar: 1 g
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Course; Appetizer / Snack
Cuisine; International / Global
Diets; Lactose Free / Nut Free / Vegan / Vegetarian

Grilled Tempeh

Grilled Tempeh

Get ready to fire up the grill! This Grilled Tempeh recipe is a show-stopper with its bold and smoky flavors. Marinated in a kickin’ onion and jalapeño sauce, this tempeh is a surprisingly tender, meaty, and flavorful addition to any barbecue. Whether you’re grilling it for a backyard party or baking it for a quick weeknight dinner, this dish proves that being a barbecue hero has never been easier.
Couverts4
Preparation 10 minutes
Preparation time:14 minutes
estimated costs pp $3 per person
Deel op Facebook Print Recipe

Equipment

  • Food processor
  • Grill or oven
  • Shallow dish or resealable plastic bag
  • Tongs

Ingredients

  • 1 large yellow onion roughly chopped
  • 4 cloves garlic
  • 3 dried jalapeño peppers with seeds or fresh, seeds removed
  • 235 ml soy sauce or tamari
  • 60 ml apple cider vinegar
  • 1 tsp ground cumin
  • Freshly cracked pepper to taste
  • 224 g plain soy tempeh cut into 4 equal pieces

Instructions

  • In a food processor, combine garlic, onion, soy sauce, jalapeño peppers, apple cider vinegar, cumin, and pepper.
  • Process until well incorporated but still chunky.
  • Place the tempeh in a shallow dish or resealable plastic bag and pour the marinade over it.
  • Let marinate for a few hours.
  • When ready to cook, remove the tempeh from the marinade, reserving any leftover marinade.
  • If grilling, heat the barbecue to a medium-high flame.
  • Grill the tempeh for 5 to 7 minutes on each side, until nicely browned.
  • Alternatively, preheat the oven to 230°C (450°F).
  • Place the tempeh and reserved marinade in an ovenproof dish and bake, uncovered, for 10 to 12 minutes.
  • Serve with the reserved marinade.

Notes & Wine Advice

Serving Tip:
Serve this smoky grilled tempeh with a side of your favorite grilled vegetables, a fresh corn salad, or sliced on top of a hearty grain bowl for a complete and satisfying meal.
Wine Advice:
With the bold, smoky flavors and a hint of spice from the marinade, you need a wine that can handle the heat and richness. A crisp, dry white wine like a Sauvignon Blanc is an excellent choice. Its high acidity and citrus notes will beautifully complement the savory tempeh, creating a balanced and refreshing pairing. It’s a combination so good, it might just become your new summer favorite!

Nutrition values

Calories: 150 kcal | Carbohydrates: 9 g | Protein: 17 g | Fat: 6 g | Sugar: 2 g
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Course; Barbecue / Main Course / Snack
Cuisine; Indonesia / International / Global
Diets; Lactose Free / Nut Free / Vegan / Vegetarian

Baked Berbere Seitan

Baked Berbere Seitan

Ready to take your taste buds on a trip to Ethiopia? This Baked Berbere Seitan is a flavor-packed, spiced masterpiece that will make you forget everything you thought you knew about vegan meat substitutes. Forget bland and boring; this is savory, spicy, and perfectly paired with a hearty side of lentils and rice. It’s so good, you might just start serving it at your dinner parties.
Couverts4
Preparation 15 minutes
Preparation time:1 hour
estimated costs pp $4 per person
Deel op Facebook Print Recipe

Equipment

  • aluminum foil
  • Mixing bowl
  • oven
  • Knife
  • Cutting boar

Ingredients

  • 1 recipe Berbere Spice Blend
  • 2 cups 288 g vital wheat gluten flour
  • 1 cup 120 g chickpea flour
  • 1 cup 235 ml water
  • ½ cup 120 ml extra-virgin olive oil
  • 2 tbsp. 30 ml tomato paste
  • 2 tbsp. 30 ml steak sauce

Instructions

  • In a mixing bowl, combine the berbere spice blend, wheat gluten, and chickpea flour.
  • In a separate bowl, mix the water, olive oil, tomato paste, and steak sauce.
  • Add the wet ingredients to the dry ingredients and knead for 5 minutes until well incorporated.
  • Let the dough rest for 20 minutes.
  • Preheat the oven to 180°C (350°F).
  • Divide the dough into two equal parts.
  • Shape each into a log about 6 inches long and 3 inches in diameter.
  • Place each log in the center of a sheet of aluminum foil and roll the foil tightly around it, twisting the ends.
  • Bake seam side down for 1 hour.
  • Allow to cool before unwrapping.
  • Store in an airtight container in the refrigerator for up to a week, or freeze indefinitely.

Notes & Wine Advice

Serving Tip:
This seitan is incredibly versatile. It’s a fantastic main component for a hearty Ethiopian Wat or simply sliced and pan-fried to serve with a side of lentils and rice for a quick, wholesome meal.
Wine Advice:
With the bold, spicy flavors of the berbere spice blend, you need a wine that can handle the heat and richness of the dish. A dry white wine, like a crisp Sauvignon Blanc, is a perfect choice. Its bright acidity and citrus notes will cut through the savory spices, creating a beautifully balanced pairing. It’s a combination that makes every bite feel like a celebration, even if you’re just having a simple weeknight dinner.

Nutrition values

Calories: 220 kcal | Carbohydrates: 18 g | Protein: 12 g | Fat: 12 g | Sugar: 1 g
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Course; Main Course / Superfood
Cuisine; Africa
Diets; Dairy-Free / Nut Free / Vegan / Vegetarian

Traditional Boiled Seitan

Traditional Boiled Seitan

Ready to get your hands dirty and create your own culinary masterpiece? This Traditional Boiled Seitan recipe is your ticket to homemade vegan greatness. Forget those store-bought substitutes! With this simple recipe, you can create a perfectly beefy, versatile meat alternative that’s ready to become the star of any stew, stir-fry, or sandwich. It’s a labor of love that pays off in big, delicious dividends.
Couverts8
Preparation 30 minutes
Preparation time:2 hours 30 minutes
estimated costs pp $2 per person
Deel op Facebook Print Recipe

Equipment

  • Large pot for boiling broth
  • Large-size mixing bowl,
  • Cheesecloth
  • Measuring cups

Ingredients

For the boiling broth:

  • 10 cups 2350 ml water
  • 2 cups 470 ml soy sauce
  • 10 cloves garlic chopped in half
  • 5 whole bay leaves
  • 3 2- inch 5-cm pieces fresh gingerroot, peeled and chopped into chunks

For the seitan dough:

  • 1 cup 144 g vital wheat gluten flour
  • 5 cups 600 g whole wheat flour
  • 2.5 cups 588 ml water
  • 32 g fresh chopped parsley
  • 3 scallions whites only, finely chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 to 3 tsp freshly cracked pepper to taste

Instructions

  • To make the broth: Combine all the broth ingredients in a pot and bring to a simmer while preparing the dough.
  • To make the dough: In a large mixing bowl, combine the wheat gluten and whole wheat flour.
  • Slowly add the water to form a stiff dough.
  • Knead the dough about 70 times.
  • Let the dough rest for 20 minutes.
  • After resting, cover the dough with water in the bowl and knead it until the water becomes milky.
  • Drain the water and repeat this process 10 to 12 times.
  • After the final rinse, add the parsley, scallion, garlic powder, onion powder, and pepper.
  • Mix thoroughly by hand.
  • Divide the dough into two portions.
  • Place each piece in the center of a large piece of cheesecloth and roll tightly into a log shape.
  • Tie the ends securely.
  • Place both seitan logs into the simmering broth and cook for 90 minutes.
  • Remove the seitan logs from the broth and set them on a plate to cool.
  • Once cooled, remove from the cheesecloth.
  • Store in the refrigerator wrapped in foil or in a plastic container with some broth to keep it moist.
  • It will keep in the fridge for about 2 weeks or can be frozen indefinitely.

Notes & Wine Advice

Serving Tip:
This homemade seitan is incredibly versatile. Slice it and pan-fry it for sandwiches, shred it for tacos, or dice it and add it to your favorite stews or stir-fries as a fantastic beefy substitute.
Wine Advice:
With the hearty, savory, and slightly umami flavors of this seitan, you need a wine that can stand up to its “meaty” character. A light-bodied red like a Pinot Noir is a perfect match. Its delicate fruitiness and earthy notes will beautifully complement the savory flavor of the seitan without overpowering it. It’s a pairing that proves you don’t need beef to create a truly great food and wine experience!

Nutrition values

Calories: 180 kcal | Carbohydrates: 25 g | Protein: 20 g | Fat: 3 g | Sugar: 2 g
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Course; Basic recipe / Meat substitutes
Cuisine; International / Global
Diets; Lactose Free / Low Calorie / Nut Free / Vegan / Vegetarian

Smoky BBQ Seitan Sandwiches

Smoky BBQ Seitan Sandwiches

Get ready to impress at your next summer get-together with these incredible Barbecue “Beef” Sandwiches! They’re so savory and delicious, you’ll forget they’re entirely plant-based. Piled high on a crusty roll with a tangy curry coleslaw, this sandwich is a showstopper. No need for a grill; just get ready for some serious barbecue flavor!
Couverts4
Preparation 15 minutes
Preparation time:50 minutes
estimated costs pp $4 per person
Deel op Facebook Print Recipe

Equipment

  • Mixing bowl
  • Separate bowl for wet ingredients
  • pot
  • Fork for shredding
  • 4 French rolls

Ingredients

For the seitan:

  • 216 g vital wheat gluten flour
  • 60 g whole wheat flour
  • 30 g nutritional yeast
  • 160 g diced yellow onion
  • 120 ml water
  • 60 ml steak sauce
  • 33 g tomato paste
  • 15 g prepared Dijon mustard

For the barbecue broth:

  • 470 ml vegetable broth
  • 110 g packed brown sugar
  • 14 g paprika
  • 16 g onion powder
  • 16 g garlic powder
  • 7 g black pepper
  • 1 tsp cayenne powder
  • 1 tsp liquid smoke
  • 1 tsp ground cumin
  • 4 crusty French rolls

Instructions

  • To make the seitan:
  • In a mixing bowl, combine the wheat gluten, whole wheat flour, and nutritional yeast.
  • In a separate bowl, combine the onion, water, steak sauce, tomato paste, and mustard.
  • Add the wet ingredients to the dry ingredients and knead them together.
  • Let the dough rest for 20 minutes.
  • To make the broth:
  • In a pot, combine the vegetable broth, brown sugar, paprika, onion powder, garlic powder, black pepper, cayenne, liquid smoke, and ground cumin.
  • Bring to a boil.
  • Divide the seitan dough into 4 pieces and drop them into the boiling broth.
  • Reduce heat to a simmer and cover.
  • Simmer for about 30 minutes, stirring occasionally to prevent sticking.
  • Once most of the moisture is absorbed, remove the pot from the heat.
  • Cut the rolls in half, shred the “beef” using a fork, and pile onto the rolls.

Notes & Wine Advice

Serving Tip:
Serve this with a tangy creamy curry coleslaw for a complete meal or pair it with grilled vegetables for a lighter option. Don’t forget the pickles!
Wine Advice:
For a smoky, sweet, and savory sandwich like this, you need a wine that can handle all that flavor without getting lost. A fruity red wine like a Merlot would be a fantastic choice. Its dark fruit notes will beautifully complement the sweet brown sugar and the smoky undertones. If you prefer something lighter, a chilled glass of sparkling water with a twist of lemon is a surprisingly refreshing pairing that cuts through the richness.

Nutrition values

Calories: 320 kcal | Carbohydrates: 38 g | Protein: 28 g | Fat: 8 g | Sugar: 9 g
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Course; Barbecue / Meat substitutes / Sandwiches
Cuisine; American
Diets; Lactose Free / Nut Free / Vegan / Vegetarian

Meat-Free BBQ Riblets

Meat-Free BBQ Riblets

Delicious BBQ riblets made without meat. Perfect on their own or as a sandwich filling! Customize with your favorite barbecue sauce.
Couverts6
Preparation 10 minutes
Preparation time:40 minutes
Deel op Facebook Print Recipe

Equipment

  • Rimmed baking sheet
  • Large-size bowl
  • Spoon or spatula

Ingredients

  • 1 teaspoon canola oil
  • 1 tablespoon 7 g paprika
  • 3 tablespoons 24 g nutritional yeast
  • 1 teaspoon onion powder
  • ¼ cup 64 g creamy natural peanut butter or tahini
  • 1 cup 144 g vital wheat gluten flour
  • 1 cup 235 ml water
  • ½ cup 136 g barbecue sauce, more if needed, to taste

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly brush a rimmed baking sheet with the canola oil.
  • In a large-size bowl, combine the wheat gluten, paprika, nutritional yeast, and onion powder.
  • Stir in the peanut butter (or tahini) and water until a dough forms.
  • Divide the dough into 6 equal portions and shape each into a riblet strip.
  • Place the strips on the prepared baking sheet and bake for 30 minutes, flipping them over halfway through the cooking time.
  • Brush both sides of the riblets with barbecue sauce, then bake for an additional 10 minutes.

Notes & Wine Advice

Serving Tip:
Serve with extra barbecue sauce on the side, or use in a sandwich for a meat-free twist on a classic BBQ sandwich.
Wine Advice:
Pair with a smoky red like Zinfandel or a crisp lager to balance the richness of the barbecue sauce.

Nutrition values

Calories: 220 kcal | Carbohydrates: 26 g | Protein: 12 g | Fat: 8 g | Sugar: 6 g
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Course; Barbecue / Meat substitutes / Snack
Cuisine; American
Diets; Diabetic / Halal / Hindu / Kosher / Lactose Free / Low Carb / Nut Free / Pescatarian / Soy Free / Sugar Free / Vegan / Vegetarian

Mexican TVP Crumbles

Mexican TVP Crumbles

Ready to get your fiesta on? This MexiMeat is here to bring the party to your plate! This flavorful meatless substitute adds a smoky kick to your Mexican dishes, making it the perfect protein-packed base for tacos, burritos, nachos, and more. It’s so good, you might just have to hide the leftovers!
Couverts4
Preparation 5 minutes
Preparation time:8 minutes
estimated costs pp $2 per person
Deel op Facebook Print Recipe

Equipment

  • microwave-safe bowl
  • plastic wrap
  • Frying pan

Ingredients

  • 100 g TVP granules
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • ½ tsp chipotle powder
  • ½ tsp chili powder
  • ½ tsp cayenne powder
  • ½ tsp salt
  • 14 g paprika
  • 1 tsp evaporated cane juice or granulated sugar
  • 235 ml water or vegetable broth
  • 60 ml canola oil

Instructions

  • In a microwave-safe bowl, combine the TVP, paprika, cumin, cane juice, garlic powder, onion powder, cayenne, chili powder, chipotle, and salt.
  • Add the water or vegetable broth, then cover tightly with plastic wrap.
  • Microwave on high for 6 to 8 minutes (or alternatively, bring water to a boil, add to the TVP and spices, cover, and let stand for 10 minutes).
  • Carefully remove from the microwave, uncover, and stir in the canola oil.

Notes & Wine Advice

Serving Tip:
This versatile crumble is perfect for use in tacos, burritos, nachos, or quesadillas. You can also mix it into grain bowls for a quick and flavorful protein boost.
Wine Advice:
For a dish that’s as bold and spicy as this, you need a wine that can hold its own. A light, dry white wine like a zesty Sauvignon Blanc is a great choice, as its bright acidity will cut through the heat and balance the smoky flavors. If you’re feeling adventurous, a crisp Mexican beer is also a fantastic pairing!

Nutrition values

Calories: 160 kcal | Carbohydrates: 15 g | Protein: 14 g | Fat: 9 g | Sugar: 2 g
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Course; Meat substitutes / Side Dish / Snack
Cuisine; American
Diets; Lactose Free / Nut Free / Vegan / Vegetarian