Celery Root and Walnut Tacos

These meatless tacos are so yummy! They come together quickly so they are great for a weeknight meal.

  • ½ c walnuts, toasted
  • 1 lb celeriac (celery root), peeled and cut into 1-inch pieces
  • 2 tbsp oil
  • 1 clove garlic, finely chopped
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1/2 tsp crushed red pepper
  • 1/4 tsp onion powder
  • 1 tsp dried oregano
  • 1/2 f julienned peeled jicama and/or radishes
  • 1 tbsp lime juice
  • 8 corn tortillas, warmed
  • 1 avocado, sliced
  • Fresh salsa or pico de gallo
  • 8 lettuce leaves

Pulse walnuts in a food processor to coarsely chop. Transfer to a small bowl. Pulse celeriac in the food processor until chopped into small pieces. Heat oil in the pan over medium heat. Add the celeriac and cook, stirring occasionally, until tender, about 5 minutes. Add the walnuts and garlic and cook, stirring, for 30 seconds. Add chili powder, cumin, crushed red pepper, ¼ tsp salt, onion powder and oregano; cook, stirring, for 30 seconds. Add 1/2 c water and simmer until mostly absorbed. Remove from heat and cover to keep warm. Mix jicama (and/or radishes) with lime juice and the remaining pinch of salt. Serve the celeriac mixture in tortillas topped with the jicama (and/or radishes), avocado, lettuce and salsa.

Serves 4.

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Artichoke Cakes

This recipe is from Vegan Comfort Food, I made a couple minor changes. These are so good and I have to say better than crab cakes. Serve with a little jalapeño aioli for perfection!

Artichoke cakes:

  • 2 tbsp marinated artichoke liquid
  • 2 c drained marinated artichoke hearts
  • 1/4 c shallot
  • 1/2 c celery
  • 1 tsp lemon juice
  • 1/2 c chickpea flour
  • 1 tbsp old bay
  • 1/4 tsp salt
  • 1/4 tsp pepper

Combine all the ingredients in a food processor and pulse to combine, you want all ingredients about the same size and chopped fine. Chill for at least 30 min.

Jalapeño Line Aioli

  • 1 c vegan mayo
  • 1/4 c pickled jalapeño
  • Zest and juice of one lime
  • 1/4 tsp chili powder

Place in a mini processor and process till smooth. Chill to ready to use.

  • Olive or grape seed oil for frying
  • 1/4 c chickpea flour
  • 1 c panko

Place chickpea flour and panko in separate bowls. Scoop 1/4 c of the minute, form into a party, gently place in chickpea flour and coat all sides. Place in breadcrumbs and coat all over, set aside and repeat.

Heat a large pan over medium heat and add 2 tbsps oil, swirl pan to coat. Cook cakes 4 – 5 per side until golden on each side.

Serves with jalapeño aioli.

Makes about 10 cakes.

Vegan Gyro

Thinly sliced Shawarma meat has always been one of my things. I’m not moving toward a vegetarian lifestyle, and this vegan meat dish has all the crunchy, seasoned flavors of Shawarma without the meat! What?!! So good for body and soul. If your not vegan, give it try! It’s quite tasty!

  • 1/4 Vegan Shawarma, sliced thin
  • 2 tsp vegetable or grape seed oil
  • 4 flatbread
  • Lettuce leaves
  • Red onion, thinly sliced
  • 1 tomato sliced thin
  • 1/4 cucumber, sliced thin
  • Creamy cucumber sauce*
  • Peppercini
  • Hot sauce

Heat vegetable oil in a large skillet over medium heat. Cook vegan Shawarma until brown, 5 – 6 minutes.

Spread cucumber sauce on flatbread, top with lettuce, tomato, onion, “meat” and more sauce.

Creamy Cucumber Sauce:

  • 1/2 English cucumber
  • 1 c vegan mayo
  • 2 tbsp lemon juice
  • 2 cloves garlic
  • 2 tsp Apple cider vinegar
  • 1 tsp dill
  • Salt and pepper

Toss everything in a blender and purée till smooth. Chill in fridge till ready to use.

Serves 4.

Vegan Shawarma

This is from Vegan Comfort Food by Lauren Toyota. Her recipes are da bomb!! I love lamb Shawarma and Philly Cheesesteak – and this faux meat fills those cravings. I froze half my loaf for future meals. It keeps in the fridge for a week, just slice thin and cook in a little oil for the perfect meatless meal. All the herbs are dried in this recipe.

  • 3 c vital wheat gluten
  • 1/4 c nutritional yeast
  • 1 tsp salt
  • 2 tsp onion powder
  • 1 tsp celery salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp ground mustard
  • 1 tsp pepper
  • 2 vegan beef flavored bullion dissolved in 3 c water (cooled) or 3 c veggie stock
  • 1/4 c grape seed oil
  • 2 tbsp soy sauce
  • 1 tbsp tomato paste

Preheat oven to 350.

In your stand mixer combine dry ingredients, add wet and mix for 5 or 6 minutes. Remove from bowl into a large piece of foil, form into a log and seal tightly with the foil. You made need another piece of foil. Place on baking sheet. Bake for 90 minutes.

Cool and store in the fridge overnight. When ready to use, thinly slice and cook in a skillet or griddle until brown.

Makes enough for 8 – 12 meals.

Lime and Chili Tofu Tacos

This make for a quick meal on Taco Tuesday! You could easily use a firm fish if tofu’s not your thang.

  • Dried chili flakes
  • Juice & zest of two limes
  • Olive oil spray
  • Salt and pepper
  • 1 block firm tofu, sliced thin
  • Head of butter lettuce
  • Corn tortillas
  • Pickled jalapeño
  • Cilantro, chopped
  • Green onions, sliced thin

In a large dish place slices of tofu, season with chili flakes, zest and salt and pepper. Pour lime juice over tofu and let rest for a few minutes.

Heat a griddle over medium high heat and spray with oil. Cook tofu on both sides until crispy.

Serve with lettuce, tortillas and top with cilantro, green onions and jalapeño.

Serves 4.

Spicy Beet Salad

This is a spicy number! I use the cooked beets from Trader Joe’s to make this a quick and easy meal. Leave out the feta and it’s vegan! You can make this in advance and chill till you are ready to eat!

  • 4 beets cooked
  • 3 scallions, sliced thin
  • 1 clove garlic, minced
  • 1 tsp harissa (or more if you like it spicy)
  • 1 1/2 tbsp red wine vinegar
  • 1/3 c olive oil
  • 2 tbsp chopped parley
  • Salt and pepper
  • Mixed greens
  • 1/4 c feta, crumbled (optional)

Toss everything but the salad greens together in a large bowl. Serve on top of salad greens.

Serves 4.

BBQ Jackfruit Sandwich

This recipe is from Vegan Comfort Classics it is amazing! The pickled onions need a couple hours, so make them the night before or in the morning.

Pickled Onions

  • 1 red onion, sliced thin
  • 1/2 c white vinegar
  • 1 tbsp salt
  • 1 tbsp sugar

Combine all ingredients in a bowl and whisk to combine. Let rest at least 2 hours. Drain before serving.

Slaw:

  • 3 c shredded Napa cabbage
  • 2 green onions, sliced thin
  • 2 tbsp mint, chopped
  • 2 tbsp cilantro, chopped
  • 1/2 c jalapeño aioli

Combine in a large bowl and chill while marking jackfruit.

Jalapeños Aioli

  • I c vegan mayo
  • 1/4 c pickled jalapeños
  • Zest and juice of 1 lime
  • 1/4 tsp chili powder
  • 1/4 tsp salt

Combine in a blender until smooth.

Jack Fruit

  • 2 c young jackfruit
  • 2 tsp oil
  • 1 c bbq sauce
  • 4 buns

In a medium pan, heat oil over medium heat, add jackfruit and cook for 10 minutes. Use forks to shred it, add BBQ sauce and cook for 10 minutes on low, stirring.

Spread buns with aioli, add slaw and bbq jackfruit, top with pickled onions.

Serves 4.