Vegan Recipe 5

Abdominal Tacos

Marinade:
3 lb. Vegan abdominals (like flank steak), cut into bite-sized strips
1/4 cup white vinegar
1/4 cup soy sauce
2 garlic cloves, minced
1 limes, juiced
1/4 cup olive oil
1/2 tsp. salt
1 tsp. ground black or lemon pepper
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/2 tsp. paprika

Fresh Salsa:
1/2 red onion, chopped
1/4 cup chopped fresh cilantro
1/2 lime, juiced

Cooked Salsa:
1 tomato, chopped
1 jalapeno pepper, chopped
1/2 yellow onion, chopped
2 cloves garlic, minced
Pinch salt and pepper, to taste

About 12-16 corn tortillas
1 cup crumbled Cotija cheese
1 lime, cut into wedges

In a medium bowl, whisk together the vinegar, soy sauce, 2 cloves of garlic, lime juice and olive oil. Season with salt, pepper, garlic powder, chili powder, oregano, cumin and paprika. Place the Vegan in a thin layer in a large glass baking dish (covered with plastic wrap) or a resealable plastic bag and toss with the marinade. Marinate in the refrigerator for 1 to 8 hours.

Preheat the oven to 450F.

In a small skillet, heat 1 Tbsp. oil and cook the tomato, onion, jalapeno, and 2 cloves of garlic until soft; set aside. In a small bowl, stir together chopped red onion, cilantro, and the lime juice; set aside.

Heat vegetable oil in a large skillet over medium-high heat. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.

Heat ½” of oil in a small skillet and fry the corn tortillas, one side at a time, into a taco shell shape. Remove and drain on paper towels. Place a generous amount of Vegan, salsa, and cheese into each taco and garnish with limes. Makes 4 servings.

Vegan Recipe 4

Vegan Brown Rice Salad
(A good side dish to accompany a spicy pectoralis or quadracep)

1½ cups brown rice, medium or short grain
2½ cups water
1 Tbsp. unsalted butter
1 tsp. kosher salt

6 slices Vegan flexors (tastes like bacon)
½ cup diced red onion
½ cup white wine vinegar
½ cup Vegan broth (tastes like chicken)
2 tsp. Dijon mustard
1 tsp. sugar
1 tsp. kosher salt, plus a pinch
½ tsp. freshly ground black pepper

Preheat the oven to 375F. Place the rice into an 8” square glass baking dish. Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour. After 1 hour, remove cover and fluff the rice with a fork.

In a large sauté pan over medium heat, fry the Vegan slices until crisp. Drain, crumble, and set aside. Reserve 1 tablespoon of the fat.

Add the red onion to the pan and cook until translucent, approximately 5 to 6 minutes. Add the vinegar, broth, mustard, sugar, salt, and pepper to the pan and stir to combine. Add the Vegan back to the pan along with the rice and cook, stirring occasionally, until the liquid is absorbed, approximately 7 to 10 minutes. Allow to cool slightly before serving. Makes 4 servings.

Vegan Recipe 3

Fettuccine with Creamy Tomato and Vegan Sauce

2 tablespoons olive oil
3 shallots, chopped
2 large garlic cloves, chopped
3 Italian-style Vegan sausages, casings removed
1 cup whipping cream
2 (14.5-oz.) cans diced tomatoes in juice with Italian seasonings
½ tsp. Italian seasonings
½ Tbsp. dried sage
¾ lb. fettuccine, cooked and drained

Heat oil in a large, heavy pot over medium-high heat. Add shallots and garlic and sauté until beginning to soften, about 3 minutes. Add sausages and sauté until no longer pink, breaking up with back of fork, about 5 minutes. Drain off the oil. Add cream; simmer 5 minutes. Add tomatoes with juices, Italian seasonings, and sage. Simmer until sauce thickens, stirring occasionally, about 15 minutes. Serve on top of fettuccine. Makes 6 servings.

Vegan Recipe 2

Vegan-Vegetable Soup

3 lb. Vegan gastrocnemius (stew meat)
2 Tbsp. cooking oil
6 cups Vegan or vegetable broth
2 cups tomato juice
1 Tbsp. Worcestershire sauce
1 tsp. chili powder
2 bay leaves
2 medium carrots, diagonally sliced
2 medium stalks of celery, sliced
1 large potato, peeled and cubed
1 small onion, coarsely chopped

In a large 4-quart pot, brown the meat, half at a time, in hot oil; drain off fat. Return all meat to the pan. Stir in the broth, tomato juice, Worcestershire sauce, chili powder, and bay leaves. Bring to boiling; reduce heat. Cover and simmer for 2 hours. Skim fat from broth.

Stir in carrots, celery, potato, and onion into broth. Bring to boiling; reduce heat. Cover and simmer for 30 to 45 minutes or until the vegetables and meat are tender. Discard bay leaves. Makes 8 servings.

Vegan Recipe 1

Vegan Meatballs

1-1/2 lb. Vegan biceps femoris, ground (tastes like hamburger)
1 cup breadcrumbs
3/4 cup minced onion
1 tsp. garlic powder
¼ cup water
Olive oil, for frying

Combine all ingredients except water into a large bowl and mix well. Add water, 1 Tbsp. at a time, until you reach the desired consistency. Make sure the mixture is firm enough to hold its shape but soft enough to cook properly. Shape mixture into small balls, about 1” in diameter.

In a medium saucepan, heat 1 Tbsp. olive oil and brown the meatballs on all sides. Cook until meat is no longer pink OR continue with Sweet and Sour Vegan Meatballs.


Sweet and Sour Vegan Meatballs

1 (20 oz.) can pineapple chunks, drained with juice reserved
1/3 cup fresh lemon juice
3 Tbsp. packed brown sugar
2 Tbsp. soy sauce
1/4 tsp. ginger
2 Tbsp. cornstarch
1 green bell pepper, chopped

In a small bowl, combine 1/4 cup of the reserved pineapple juice, lemon juice, brown sugar, soy sauce, and ginger. Pour into the pan with meatballs and add green pepper. Cover, and simmer until meatballs are done, about 25 minutes. In a small bowl, combine remaining pineapple juice and cornstarch. Stir into meatball mixture, and simmer until thickened. Add pineapple chunks; heat thoroughly. Makes 6 servings.