Vegan Recipes to Try This Year

Scrambled Tofu & Potato Breakfast Wrap

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 3 wraps

Ingredients:

Scrambled Tofu

• ½ block 16 oz. extra firm tofu
• 1 tbsp nutritional yeast
• ½ tsp white pepper
• ½ tsp onion powder
• ¼ tsp garlic powder
• 1 tsp turmeric powder

Roasted Potatoes

• 2 Harris Teeter Organic Yukon Gold Potatoes diced into half inch pieces
• salt and pepper to taste
• ½ packet of sazòn seasoning
• 1-2 tbsp olive oil

Remaining Ingredients

• ¼ cup red onions diced
• ½ green pepper diced
• 3 large tortillas
• 1-2 handfuls fresh spinach
• salsa of choice for dipping
• 1 avocado pitted and sliced

1 roma tomato diced

Directions:

1. Preheat oven to 450°
2. Pat dry your diced potatoes with a clean lint-free kitchen towel or paper towel to remove any excess water.
3. On a large baking pan lined with parchment paper, evenly space the diced potatoes. Drizzle with olive oil and season with salt, pepper, and sazòn.
4. Roast the potatoes in the oven for 20 minutes, rotating halfway through.
5. While the potatoes are roasting, begin preparing your scrambled tofu. In a large pan over medium-low heat add a few drops of oil. Once heated add your tofu. Crumble it into medium-small chunks by hand (before placing it in the pan), or use the back of a fork to crumble while in the pan.
6. Once the tofu resembles scrambled eggs, add in all scrambled tofu seasonings and nutritional yeast. Mix until well combined then transfer to a bowl to sit.
7. Using that same pan, add in a few more drops of oil and sauté the onions and peppers over medium-high heat until lightly charred or browned. Stir frequently.
8. Add back in the scrambled tofu along with 1-2 handfuls of spinach and diced tomatoes. Gently combine until the spinach is wilted.
9. By now, your potatoes should be finished and removed from the oven.
10. In a pan large enough, warm the tortillas over medium low heat for about 15-30 seconds on each side to soften them.
11. Remove from heat and begin building your wraps with the roasted potatoes, sliced avocado, and scrambled tofu. Fold the left and right sides of the tortilla inward, then carefully fold in the top and bottom sides of the tortilla until the flaps are tucked under.
12. Lightly brown the wraps on each side in a pan to keep the burrito from unfolding (optional). Enjoy with salsa or as is!

BBQ Taco Stuffed Sweet Potatoes

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 3

Ingredients:

• 3 medium/large sweet potatoes cooked as you prefer
• 3.5 oz. Harris Teeter Organics Sliced Shiitake Mushrooms sliced
• ½ cup canned corn warmed if desired
• 1 15 oz. can black beans rinsed and drained
• 4-5 tbsp BBQ sauce of your choice
• ½ tomato diced
• ½-1 avocado diced
• 1 tbsp taco seasoning separated
• cooking oil of choice
• a few splashes of vegetable broth
• 1 lime for garnish
• Simple Truth Organic Cilantro to taste for garnish

Directions:

1. Preheat oven to 375°
2. Season sliced shiitake mushrooms with a drizzle of oil and ½ tbsp of taco seasoning in a medium sized bowl. Toss them until all pieces are covered.
3. Transfer to a pan lined with parchment paper and bake for 10-12 minutes. Remove from the oven when done and set aside.
4. In a medium sized pan over low-medium heat, line the pan with 1-2 tsp of oil.
5. Once heated, add in the black beans and season with ½ tbsp of taco seasoning. Stir to combine.
6. Next, add in the shiitake mushrooms along with BBQ sauce of your choice. Stir to combine.
7. Begin building your cooked sweet potatoes with the BBQ mushrooms and black beans, then layer on the remaining toppings. Garnish with cilantro and lime. Enjoy!

Buffalo Tempeh Wings

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 8 wings

Ingredients

• 1 package organic tempeh cut into 8 pieces
• Sliced celery (for serving) optional

Dish 1

• ½ cup all-purpose flour
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp chili powder
• 1 tsp liquid smoke
• ¼ tsp salt
• 1 cup unsweetened almond milk

Dish 2

• ¾ cup plain bread crumbs

Buffalo Sauce Mixture

• ⅓ cup buffalo sauce
• 1 tbsp vegan butter

Vegan Ranch(optional)

• ½ cup vegan mayo
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tbsp Harris Teeter Organic Fresh Parsley chopped into small pieces
• ¼ tsp salt
• 1 tbsp unsweetened almond milk

Directions:

1. Preheat oven to 400°
2. In a medium-sized flat dish, whisk all of the ingredients together for dish one.
3. In another medium-sized flat dish, add the plain breadcrumbs.
4. Begin by dipping each piece of tempeh into dish one, then transfer to dish two, coating with the breadcrumbs. Place the breaded pieces of tempeh on a pan lined with parchment paper.
5. Once all pieces have been dipped, transfer the pan to the oven and bake for 30 minutes.
6. While the tempeh is baking, mix together the buffalo sauce and vegan butter. Set aside.
7. In a separate dish, mix together the vegan ranch ingredients and set aside.
8. Once the tempeh is finished baking, dip each piece in the buffalo sauce mixture, transfer them back to the baking pan and bake for another 10 minutes.
9. While the tempeh is baking, mix together the ingredients for the vegan ranch.
10. Once the tempeh is finished, remove from the oven and let cool for 2-3 minutes. Serve with vegan ranch and sliced celery (optional). Enjoy!

Brown Sugar Cookies

Prep Time 20 minutes

Cook Time 11 minutes

Total Time 31 minutes

Servings 27 cookies

Ingredients:

• 2¼ cup all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• ¾ cup softened vegan butter
• 1¼ cups Harris Teeter Organic Brown Sugar
• 1 flax egg (1 tbsp flax seed meal + 2 tbsp water)
• 1 tbsp water
• 2 tbsp brown sugar to dip cookies with
• ½ tsp vanilla extract

Directions:

1. Preheat oven to 350°
2. In a small container mix together your flax egg and set aside in the fridge to form.
3. In a large bowl, use a mixer to combine the vegan butter and brown sugar until light and fluffy. Next, add in the water, vanilla extract, and flax egg. Combine.
4. In a separate small bowl, combine the dry ingredients, then transfer to the large mixing bowl and combine with the other ingredients.
5. Using a cookie scoop to retrieve, roll the dough into balls and dip in a small bowl containing the 2 tbsp of brown sugar. Dip the top half of the ball into the brown sugar, then sit face up on a pan lined with parchment paper. Repeat until all dough has been rolled.
6. Bake for 11 minutes (14 minutes for lightly crispy), then let cool and enjoy!