Vegan Fish Tacos

Use the fishless filets from Gardein (or other favorite vegan seafood of choice) for this fun spin on taco night. If you want to up the heat, add 1 seeded and chopped jalapeno pepper to the sauce.

Ingredients:

  • 1/2 cup non-dairy sour cream
  • 1/2 cup vegan mayonnaise
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 2 limes, divided
  • 1 (10-ounce) package vegan fish
  • 1 (10-ounce) package coleslaw mix
  • 8 corn tortillas
  1. To prepare the sauce, whisk together the sour cream, mayonnaise, dill, oregano, salt, and juice from 1 lime in a bowl. Set aside.
  2. Arrange the vegan fish in a baking dish and squeeze with the juice of the remaining lime. Bake at 425 degrees F for 20 minutes, turning halfway through. Cool slightly and then cut into bite-sized pieces.
  3. Meanwhile, heat the coleslaw mix in a skillet over medium-high heat to desired tenderness. Toss the wilted coleslaw with the sauce.
  4. To assemble, warm the tortillas according to package directions. Arrange the fish and coleslaw mixture over each tortilla to taste, then fold up and serve!

Vegan Beef and Bell Peppers

Beef Brochettes (2)

If you have a grill, you can prepare this dish grilled on skewers instead, cooking for about 15 minutes. If you use the grilling method, marinate the ingredients in the sauce ahead of time, and serve with additional sauce on the side.

Ingredients:

For the sauce:

  • 1 cup steak sauce
  • 1/4 cup balsamic dressing
  • 1/4 cup agave nectar
  • 1 sliced garlic clove

For the remaining ingredients:

  • 2 tablespoons canola oil
  • 1 package Gardein beefless tips
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup cubed pineapple
  1. To prepare the sauce, combine the steak sauce, dressing, agave, and garlic in a blender; process until smooth. Set aside.
  2. Meanwhile, heat the oil in a skillet over medium-high heat. Add the beefless tips and cook for 5 minutes. Add the bell pepper; continue to cook for an additional 10 minutes.
  3. Add the sauce and the pineapple; cook for a final few minutes, until heated through. Remove the beef mixture from the sauce with a slotted spoon.

Beef Brochettes (1)

Chick’n Nacho Box

Chicken Nacho Box (5)

This is a fun bento box-style lunch to put together for kids. The homemade chips are fun, but you can skip that step and use store-bought tortilla chips to save time.

Chicken Nacho Box (4)

Ingredients:

  • 6-inch corn tortillas
  • Cooking spray
  • 1 (9-ounce) package Gardein chick’n strips
  • 1/4 cup non-dairy sour cream
  • 2 teaspoons fresh-squeezed lime juice
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/2 cup frozen yellow corn, thawed
  • 2 tablespoon chopped fresh cilantro
  • Shredded non-dairy cheddar
  • Store-bought salsa
  • Store-bought guacamole
  1. To prepare the chips, use a 3-inch cookie cutter to make circles from the tortillas until you have the desired amount of chips.
  2. Turn a mini muffin tin upside down and coat with cooking spray. Nestle each tortilla circle in the space between muffin cups, to form tiny bowl shapes. Coat with cooking spray and bake at 375 degrees F for 10 minutes. Let cool.
  3. Meanwhile cook the chick’n according to package directions. Chop and set aside.
  4. In a bowl, whisk together the sour cream, lime juice, chili powder, and cumin. Add the chick’n, corn, and cilantro, stirring to coat.
  5. To serve, place the chick’n mixture alongside the tortilla chip cups with your favorite vegan cheddar, salsa, and guac on the side!

Chicken Nacho Box (6)

Chicken & Broccoli Stir-Fry

Chicken and Broccoli Stir-Fry (1)Here’s an easy weeknight meal of protein, veggies and rice. You can use frozen veggies to speed up preparation even further. Feel free to add more veggies to the mix, too, like corn, onions, or water chestnuts!

Ingredients:

  • 1 package Gardein chick’n strips
  • 2 minced garlic cloves
  • 4 tablespoons agave nectar
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons orange juice
  • 1/2 teaspoon grated fresh ginger
  • 1/8 teaspoon salt
  • 2 cups chopped broccoli
  • 2 cups bell pepper strips
  • Cooked brown rice
  1. Cook the chick’n strips in a skillet over medium-high heat for about 6 minutes, until lightly browned.
  2. Meanwhile, whisk together the garlic, agave, soy sauce, orange juice, ginger, and salt in a small bowl.
  3. Add the garlic mixture to the skillet and continue to cook for about 2 minutes.
  4. Remove the chicken from the pan and set aside. Add the vegetables to the sauce and continue to cook for about 5 minutes.
  5. Serve the chick’n and veggies over cooked brown rice.

Chicken and Broccoli Stir-Fry (2)

Easy Baked Chick’n

Easy Baked Chicken

With just two ingredients, this easy recipe elevates store-bought vegan chick’n. I like to use Gardein, but swap in your favorite kind if preferred!

Ingredients:

  • 4 Gardein chick’n scallopini
  • 12 ounces plain non-dairy yogurt
  1. Place the chick’n in a baking dish and cover with the yogurt. Cover with foil and bake at 350 degrees F for 10 minutes.
  2. Uncover and bake an additional 10 minutes.

If your kids like a little spice, add a dish of their favorite bbq sauce on the side for dipping!

Baked Chicken alt

Baked Agave Fishless Filets

Agave Fish (3)

Gardein makes a wonderfully flaky, just-fishy-enough fishless filet that has been a nice intro to fish for my two little vegans. This homemade sauce adds just a touch of sweetness, and makes frozen food feel gourmet!

Ingredients:

  • 3 tablespoons agave nectar
  • 1 and 1/2 tablespoons vegan mayonnaise
  • 1 and 1/2 tablespoons Dijon mustard
  • 1 teaspoon fresh-squeezed lemon juice
  • 8 Gardein fishless filets
  1. In a small bowl, whisk together the agave, mayonnaise, mustard, and lemon juice; set aside.
  2. Arrange the fish in a baking dish and drizzle with the sauce. Bake at 425 degrees F for 20 minutes, turning over halfway through.

Agave Fish (1)

 

Broccoli with Meatless Crumbles & Rigatoni

Broccoli Rigatoni a

This hearty recipe makes enough for the whole family, one of those rare gems that pleases kids and adults equally.

Ingredients:

  • 1 pound rigatoni pasta
  • 8 ounces meatless crumbles (such as Gardein)
  • 3 tablespoons olive oil
  • 1 tablespoon Earth Balance butter
  • 4 minced garlic cloves
  • 2 cups broccoli florets
  • 1 cup water
  • 1 vegetable bouillon cube
  • 1 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • Non-dairy Parmesan cheese sprinkles
  1. Cook the pasta according to package directions; drain and set aside in a large bowl.
  2. Meanwhile, cook the meatless crumbles in a skillet for about 5 minutes, until browned. Transfer to the bowl with the pasta.
  3. Heat the olive oil and butter in a large skillet over medium heat. Add the garlic and cook for about 3 minutes.
  4. Add the broccoli, water, and bouillon cube; simmer for 8 minutes, or until the broccoli is very tender. In the last minute, stir in the basil and parsley.
  5. Add the broccoli mixture to the pasta mixture, and stir to combine.

We like this topped with the Parmesan shreds from Follow Your Heart!

Broccoli Rigatoni b

Chick’n Salad

Chicken Salad

This easy, creamy vegan chick’n dish is super easy, and super versatile.

Ingredients: 

  • 9 ounces Gardein chick’n
  • 1/2 cup fresh blueberries
  • 1/4 cup vegan mayonnaise
  1. Cook the chick’n according to package directions; finely chop or shred.
  2. Stir together the chicken, blueberries, and mayo in a large bowl.

Note: You can also use freeze-dried blueberries in the recipe, as I did with a later variation. Sprinkle in about 2 tablespoons instead of 1/2 cup fresh.

Chickn Salad alt

You can serve a dollop of the salad plain, or tuck it into a pita pocket for a quick lunch.

Chicken Salad var

Or spoon it into soft, cooked celery sticks for a variation on ants on a log.

Chicken Salad bis

My 1 year old and 5 year old love it best served alongside circle crackers!

Chicken Salad (2)

Toddler Chick’n Dinners

 

Chickn Pea Potato (1)

Here are two ways I love to serve vegan chick’n strips to my Baby Led Weaning toddler for a full meal.

Parsnip & Chicken Dinner

Chicken Parsnip (1)

Peel and chop 4 small parsnips. Cover with water and bring to a boil; continue to cook for 20 minutes, until very soft.

Drain and return to the pan, then add 1 teaspoon Earth balance butter and mash until smooth. Serve with finely chopped Gardein chick’n strips.

Chicken, Sweet Pea, & Sweet Potato Dinner

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Microwave 1 sweet potato for about 6 minutes, or until very tender. Let cool slightly, then scoop the flesh from the peel and mash to desired consistency.

Serve with finely chopped Gardein chick’n strips and cooked green peas.

 

Baby’s Beef Stew

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This three-ingredient recipe was a great way to introduce Veronika to the warm flavors of a grown-up beef stew! It was also her first taste of Gardein beefless tips. The results? A big hit!

Ingredients:

  • 1 russet potato
  • 2 carrots
  • 9 Gardein beefless tips
  1. Peel and chop the potato and carrots; cover with water and bring to a boil. Continue to cook for 15 minutes, until very tender.
  2. Meanwhile, saute the beefless tips for about 8 minutes, until browned. Add to the pot with the potatoes and carrots for the last 10 minutes or so. Remove with a slotted spoon.
  3. Finely mince the beef. Mash the potatoes and carrots with a potato masher.

I served these in two little piles on Veronika’s tray, an adorable deconstructed “stew”.

Baby Beef Stew (1)