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Tag: meat free

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SunflowerFamily Haché “Sausage” Gravy

SunflowerFamily Haché "Sausage" Gravy

SunflowerFamily Haché "Sausage" Gravy For some of us, breakfast is the most important meal of the day. Instead of de-fueling your body with processed cereals or sugary doughnuts, fuel it with nutritious, plant-based options like what you see here! Using @sunflowerfamilyusa sunflower haché to replace meat in this recipe, I’m able to recreate the perfect texture for the plant-based sausage and gravy.SunflowerFamily Haché "Sausage" Gravy

Yields 4 cups

Serves 3-4 people

Ingredients

1 (9 oz) package sunflower haché 

2-1/2 cups oat milk 

1/4 cup King Arthur organic flour

1/2 tsp. white pepper

1-1/4 cup water

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. garlic powder

1/4 tsp. onion powder

Directions

  1. In a frying pan on medium heat, and water and haché. Cook for 2-3 minutes until water has soaked into the textured protein.
  2. Add the flour and mix around to coat. Slowly pour in the oat milk, mixing while the gravy thickens. Season with pepper.
  3. Serve with Easy Cheesy Biscuits

 

Chef’s tip: This recipe is also great for a veganized country fried steak using my “chicken” Milanese recipe located on Vitacost.com #VitaVibes Blog, click here.

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Cashew Broccoli

Cashew Broccoli

Cashew Broccoli

You don’t need to call for take-out to enjoy this vegetable wok of goodness tonight. I promise this recipe will be a huge hit at your next family dinner! Cashews and broccoli are some of my favorite things to eat (and they’re really healthy too!), so when you put those together for this classic dish, your taste buds won’t know what hit them. Paired with some steamed rice or quinoa, you will have yourself a hearty and nutritious packed meal for any occasion!

Cashew Broccoli

Yields 2 servings

Ingredients

1/2 cup unsalted raw cashews

1 broccoli head, florets head only

1 small onion, chopped

2 carrots, chopped

1 celery stalk, diced

1-2 Tbsp. vegetable broth

Cashew sauce:

1/2 cup low sodium soy sauce

1 Tbsp. rice vinegar

1 Tbsp. agave 

1/4 cup saki, (optional)

1/2 tsp. ginger

1 garlic clove

1/4 cup filtered water

3 tsp. cornstarch

1/8 cup green onions

Cashew Broccoli

Directions

  1. In a skillet, add a little bit of vegetable broth and turn to medium-high heat. Add the onions and sauté for 3-5 minutes. Then add the broccoli, celery, and carrots, adding more vegetable broth as needed so it does not stick. Sauté for roughly 5 minutes longer and then add the garlic and ginger. 
  2. Turn to high heat and deglaze with saki. Once alcohol has cooked off, add the soy sauce, rice vinegar, agave.
  3. Mix together cornstarch and water and pour into the pan. Allow sauce to thicken and remove from heat.
  4. Toss in cashews and green onions.
  5. Serve with white rice or noodles. 

 

Chef’s tip: If you would like to use oil instead of vegetable broth, use 1 Tbsp. avocado oil or sesame oil.