1️⃣or2️⃣? Which one would you select?👇👇👇 by cookingforpeanuts
1️⃣ Tempeh Lentil Stew
✅Serves 4
1 packet tempeh (eight ounces), simmer for five minutes (non-compulsory)
2 tablespoon olive oil or vegetable broth
1 tablespoon tamari or soy sauce
1 medium yellow onion, diced
2 stalks celery, sliced (about ¼ cup)
2 medium carrots, sliced into ½-inch cash (about 1 cup)
Sprint of salt, plus extra for seasoning
Four cloves garlic, minced
1 tablespoon contemporary thyme leaves
three cups vegetable broth
three Yukon Gold potatoes, peeled, chopped into ¾-inch items
½ cup inexperienced or brown lentils
2 sprigs contemporary rosemary
2 bay leaves
1 can diced tomatoes (14 ounces)
1 tablespoon Worcestershire sauce (vegan Annie’s)
1 tablespoon tamari or soy sauce
Freshly floor black pepper to style
✅Use your arms to interrupt up the tempeh into giant crumbles. Warmth 1 tablespoon oil or broth in a big skillet over medium-high warmth. Sauté the tempeh for about 5 minutes, or till golden brown. Add 1 tablespoon soy sauce and prepare dinner for 1 minute extra. Switch the tempeh to a plate.
Warmth 1 tablespoon oil or broth within the skillet over medium-high warmth. Cook dinner the onion, celery, and carrots for about 5 minutes, or till the onion is translucent. Add a splash of salt. Add the garlic, and thyme and prepare dinner for 1 minute extra.
Add the vegetable broth, potatoes, lentils, rosemary, bay leaves, and diced tomatoes. Cook dinner for about 20 minutes, or till potatoes are fork tender. Take away the rosemary sprigs, and bay leaves. Stir within the tempeh crumbles, Worcestershire sauce, and tamari. Season with salt and black pepper.
2️⃣ 🌱Thai-Impressed Tofu Burgers with Thai Pink Curry Mayo Dressing🌱Tremendous Bowl-worthy!
✅Serves 4
What you want:
1 block tofu (14 ounces), pressed
1/Four cup plus 1 tablespoon flour
half cup contemporary basil leaves, chopped
half cup diced shallots (about 1 giant)
1 tablespoon Thai purple curry paste
1/Four cup contemporary cilantro, chopped
2 tablespoons tomato paste
2 teaspoons sriracha
1 tablespoon coconut aminos
Salt to style
✅For the dressing:
half cup vegan mayonnaise
1 tablespoon ketchup
2 teaspoons Thai purple curry paste
half teaspoon vegan fish sauce (sub tamari)
Juice of 1 lime
Maple syrup, to style
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