Vegan Shawarma Wrap

This recipe comes from Liveakindly – it uses mock duck by Companion. This company only uses non-GMO wheat gluten, and the only extra ingredients are oil, sugar, soy sauce, and salt. You can get this is most Asian supermarkets. It does not taste like duck; it’s more the texture is formed like duck. It was quite taste. I used 1/2 for this and 1/2 for another recipe.


  • 4 oz of vegan yogurt
  • 1 tbsp olive oil
  • Juice of 1 lemon
  • Salt & pepper to taste
  • 1 cucumber
  • 2 garlic cloves, minced
  • 2 tablespoons Toffuti sour cream
  • Mock Duck:
  • 1 can of mock duck
  • 1 tsp smoked paprika
  • 2 tsp onion powder
  • 3 tbsp Tamari
  • Black
  • 2 tsp garlic powder
    Additional Wrap Ingredients:
  • Pita wraps, toasted
  • Chopped tomatoes
  • Shredded red cabbage
  • Sliced cucumber
  • Chopped lettuce
  • For the tzatziki:
  • Grate cucumber and squeeze excess juice out. Mix all ingredients together and pop into the fridge.
  • For the mock meat:
  • Drain and slice the mock duck thinly, then mix well with all the mock duck ingredients to coat evenly.
  • Fry in a little oil until it starts to get brown and crisp up.
  • To Assemble the Wrap
  • Pile on the mock duck and wrap filling ingredients into the (toasted) wraps or pitas. Drizzle on the tzatziki 
  • Serves 2 – 4

    Mushroom Pasta

    This may be my new go to pasta – the sauce is rich and creamy, it’s packed full of veggies and is the perfect winter comfort food! The recipe comes from Vegan Comfort Classics.

    The Sauce:

    • 1 1/2 c raw cashews soaked in hot water for 20 min
    • 1 c water
    • 1 tsp Apple cider vinegar
    • 2 tbsp lemon juice

    Place in a blender and blend until smooth

    The Parm:

    • 2/3 c raw cashews, almonds or pistachios
    • 1/4 c nutritional yeast
    • 1 tsp salt

    Pulse in a food processor until it resembles fine meal.

    The Pasta:

    • 6 oz pasta
    • 1 onion, sliced thin
    • 2 tbsp olive oil
    • 2 portobellos, sliced thin
    • 10 oz cremini mushrooms, sliced thin
    • 4 cloves garlic, minced
    • Salt and pepper
    • 1/2 c dry white wine or stock
    • 1/4 c chopped basil
    • 1 tsp dried parsley
    • 4 c baby spinach
    • 1/4 c the parm

    Cook pasta according to package.

    Heat oil in a 12 skillet over medium heat, cook the onion till soft. Add the mushrooms and cook until they release their moisture. Add the garlic and season with salt and pepper, cook for 3 – 4 more minutes. Once mushrooms have started to shrink, stir in wine or stock and simmer for 7 minutes. Reduce to low and stir in the basil, parsley, spinach and cashew sauce, stirring slowly. Cook until heated through and spinach is wilted.

    Add pasta and stir to coat, cook for 2 minutes.

    Serve with The Parm.

    Serves 4.

    Skillet Taco

    This is a quick and easy one skillet meal! I used vegan meat, but use beef or turkey if that’s your jam. This one is inspired by What Gaby’s Cooking with some vegan modifications.

    • 1 tbsp oil
    • 1 onion, sliced thin
    • 3 bell peppers, diced
    • 1 lb vegan or ground meat of choice
    • 1 packet Taco seasoning
    • 1 14oz can fire roasted tomatoes with chilies
    • 1 c frozen corn
    • 1 can black beans, rinsed
    • Vegan shredded cheese
    • 1 avocado, diced
    • 3 green onions, chopped
    • Black olives, sliced

    Combine onions, peppers and oil in a 12 inch skillet and cook over medium heat until soft, about 5 minutes. Stir in “meat” and seasoning and cook until brown or heated through. Add tomatoes, corn and beans and cook over medium heat for 19 minutes, stirring a few times.

    Scoop into bowls and top with cheese, avocado, green onions and olives.

    Serves 4 – 6.

    Cucumber Avocado Salad

    This salad is so good – cucumber and avocado play so well together!

    • 3 tbsp olive or avocado oil
    • 2 tbsp balsamic vinegar
    • 2 cloves garlic, minced
    • Salt and pepper
    • 1 large avocado, chopped
    • 4 Persian cucumbers, sliced thin
    • 1 c arugula or spinach

    Combine oil, vinegar, garlic, salt and pepper in a small jar.

    Place remaining ingredients in a bowl, toss with dressing and serve.

    Serves 4.

    Vegan K-Town Bowl

    I made my first meal using Soy Curls – they are amazing and take on whatever flavor your marinate them in. You cal always use thinly sliced beef if that is your jam.

    For Soy Curls

    • 1 lb soy curls – reconstituted according to package or thinly sliced beef
    • 3 tbsp soy sauce
    • 1 1/2 tbsp toasted sesame oil
    • 2 tbsp peeled, grated ginger
    • 3 cloves garlic, minced
    • 1 tsp chili pepper flakes

    Whisk all ingredients except soy curls in a bowl. Stir in soy curls and mix well. Set aside to marinade for 1 hour.

    Quick pickles:

    • 3 Persian cucumbers, sliced thin
    • 1 carrot, shredded
    • 1/4 onion, sliced thin
    • 1/2 c rice vinegar

    Combine in a bowl and set aside.

    Scallion Salad:

    • 8 scallions, sliced thin
    • 1 c cilantro, chopped
    • 1/2 c mint, chopped
    • 2 tsp toasted sesame oil
    • 1 tsp rice vinegar
    • 1 tsp toasted sesame seeds
    • Salt

    Combine in a bowl and toss to evenly mix.

    For serving:

    • 2 c jasmine rice, cooked and warm
    • 1 – 2 tbsp rice vinegar
    • 1 c kimchi
    • 1/4 c peanuts

    To cook the soy curls:

    In a large skillet, heat 1 tbsp oil over medium heat, add soy curls abs marinade and cook for 5 minutes, tossing a few times.

    To serve:

    Toss rice with vinegar. Divide amount 4 plates, top with pickles, peanuts, salad and soy curls. Serve kimchi on the side.

    Serves 4.

    Jalapeño Cornbread Poppers

    These are so good! Crunch on the outside, soft inside and a little spicy!

    • 1 c cornmeal
    • 3/4 c flour
    • 1 tsp salt
    • 4 tsp baking powder
    • 1 tbsp sugar
    • 2/3 c almond milk
    • 1 jalapeño, minced
    • 1/2 c corn kernels
    • Olive oil spray

    Preheat oven to 400.

    Mix dry ingredients, stir in remaining until well combined.

    Using a cookie scoop, scoop onto a sprayed parchment lined baking sheet.

    Bake for 12 – 16 minutes until crispy on the outside.

    Makes about 24.

    Spanish Rice with Chorizo, Beans & Squash

    This is from Diana Henry’s Simple. I swapped out vegan chorizo and veggie stock to make it vegan. This is a hearty stick to your ribs dish and makes a LOT! I ended up freezing 2 quart bags for future emergency meals.

    • 1 tbsp saffron, soaked in 3 tbsp of boiling water
    • Olive oil
    • 1 large onion, sliced thin
    • 2 cloves garlic, crushed
    • 14 oz pumpkin or butternut squash, cubed into 1 inch pieces
    • 28 oz diced tomatoes
    • 1 tbsp smoked paprika
    • 1 tsp chili flakes
    • 14 oz white beans, rinsed
    • 1 quart stock
    • 1 1/2 c Spanish paella rice
    • Salt and pepper
    • 1/4 c parsley, minced
    • Lemon wedges

    Heat oil in a deep skillet, at least 12 inches, over medium heat. Add 1 tbsp oil and brown sausage, remove once browned. Add a little more oil and sauté the onions and garlic until soft. Add the squash, paprika, chili flakes and tomatoes and cook for 20 minutes, covered.

    Stir in the beans, stock and saffron water. Return sausage to the pan then pour the rice around the sausage and season well. Cook uncovered for 35 – 45 minutes until rice is tender stock is absorbed. Serve with parsley and lemon wedges.

    Serves 6 – 8.