HookedOnPlants

When getting hooked is a good thing

Gluten Free

Cheezy Chickpea Tahini Drizzle

By

Ahhhh the feeling of having that something in the fridge that will make any meal taste and look gourmét … Well, make this, and then you’ll get that warm fuzzy feeling. That feeling of… no matter what I make… it’s going to taste fantabulous with this drizzle-y goodness. This cheezy chickpea tahini drizzle is up there as one of my faves at the moment!

I love this because it’s not as heavy as making a tahini-only sauce.

Adding those chickpeas makes the sauce go further…meaning I can smother my dish even more liberally.

It really is all about the sauce. Dinners can be so incredibly easy when you have a pre-cooked grain, protein (bean, legume, tempeh, tofu), a bunch of greens or sprouts, and a whole lot of sauce.

Pro tip:

Each week, switch up the sauce, cook up a couple different grains and proteins, and use what ever raw veggies and greens that are on sale…and you have a quick, throw-together, uber nutritious, super delicious, stress-free DINS. You could even wrap this up and take it out to lunch.


Cheezy Chickpea Tahini Drizzle
 
Save Print
Prep time
Total time
 
An everything sauce to pump up that gourmét chef in you!
Author:
Recipe type: sauce, drizzle, dip
Serves: 1 cup
Ingredients
  • ⅓ cup tahini
  • ⅔ cup chickpeas
  • 1 clove garlic
  • 1 tsp onion powder
  • 3 tsp tamari
  • 1 tbsp curry powder
  • juice of 1 lemon
  • ½-3-4 cup water
Instructions
  1. Blend all ingredients until smooth! I used the smaller blender attachment for my high speed blender. Add just enough water for it to be the consistency that you can drizzle.

Tag me if you make this! (@hookedonplants on instagram)!

I love seeing your recipes.

…Want more?

Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

Try the #PlantsForAWeek challenge by grabbing my brand new E-Book!

Grateful Fred Stuffed Tofu Turkey | Vegan Holiday Feast

By

The holidays are all about love, connection, community, cheersing and good times. The food and the love that goes into it is always big part of all the festivities. So, this Thanksgiving, here’s a stuffed tofu turkey recipe to spread the love, and fall in love with…without the cost of the turkey, Fred (he’s grateful).

Turkey shmurkey. Ham shmam. Steak shmeak.

Eating plant-based during a holiday dinner party isn’t always an easy task, that is unless you bring this comfort-food recipe of a lifetime!

I wanted to help you create something that won’t be a compromise… and may even be just as popular at the Thanksforgivin’er shindig than your Auntie’s turkey pie!

If you’re looking for a pre-made option, Gardein makes a delicious ‘stuffed turkey’ (use CRVAN-MURJUB to shop at Spud to get 2 free ones in your order), and Tofurky does too.

But, if you want to go the cooking route and put as much of that love ingredient in there as possible, look no further!

Fred is thankful he can live out that Turkey life of his, and the fam will be thankful that the vegan doesn’t bring carrot sticks to the comfort-food party!

This turned out really well. The outside is browned, the inside is tasty with pecan stuffing, and the overall feel is incredibly turkey dinner-like.

Top it all off with this mushroom gravy, and this mashed cauliflower for your tastebuds to explode.

Pin this!

Other ideas for a Holiday dinner recipes… Meatless Balls, Whole Roasted Cauliflower, Mashed Butternut Swirl, Pumpkin Pie Cheesecake, or this Apricot Butternut Lentil Loaf (an oldie but a goodie).

Pin this!
Grafeful Fred Stuffed Tofu Turkey
 
Save Print
Prep time
Cook time
Total time
 
A perfect replacement for Fred the Turkey for a holiday feast! This pecan stuffing rolled up in a tofu 'turkey' will shine on the centre of the dinner table.
Author:
Recipe type: thanksgiving, holiday, christmas, dinner
Cuisine: holiday, thanksgiving
Serves: 8
Ingredients

  • Tofu Turkey:
  • 4 blocks organic firm tofu (each 350g)
  • 2 vegetable bouillon cubes
  • 2 tbsp nutritional yeast
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 2 tbsp fresh sage, chopped
  • 1 tsp salt
  • 2½ cups of vegan stuffing (recipe below)
  • 3-4 tbsp Bragg's liquid aminos (for basting)

  • Vegan Pecan Stuffing (makes enough for stuffing the tofu turkey, plus a side dish):
  • 8 cups bread of choice, cubed
  • 1 cup large yellow onion, chopped
  • 1½ cups celery, chopped
  • 7-8 white mushrooms, chopped
  • 1 tbsp dried thyme, minced
  • 1 tbsp fresh rosemary, minced
  • 2 tbsp fresh sage, minced
  • 2 cups vegetable broth
  • ½ cup pecans, chopped
  • ½ tsp Pink Himalayan or sea salt
  • ½ tsp black pepper

  • Goes well with this Mushroom Gravy
Instructions
  1. Preheat oven to 400°F
  2. Press tofu: Place a layer of paper towel on a plate, then the tofu cubes, then another couple layers of paper towel, then a cutting board, then a bowl filled with water. Let sit for at least 30 minutes (the longer the better)
  3. Meanwhile, make the stuffing! Start by spreading the cubed bread out over a cookie sheet. Bake in the oven for about 25 minutes (stir at the 10 minute mark), until it's dry...smells so good.
  4. In a large pot, oil-free sauté the onions, celery and mushrooms for 5 minutes (just add a bit of the veggie broth if it's sticking), until softened. Add the herbs and salt and pepper. Mix it up, then add 1½ cups of broth. Add the bread and pecans then mix everything well. The stuffing should be moist, but not soaking wet. If your stuffing is still a little dry, keep adding a bit of veggie broth until it's moist (you shouldn't need more than 2 cups total)
  5. Set aside 2½ cups of stuffing for the turkey filling.
  6. Pour the rest of the stuffing into a baking dish and bake in the oven for 25 minutes (hello side dish!)
  7. Prepare your 'turkey' zone: Lay out 2 sheets of tin foil, side by side overlapping about 3 inches, with a layer of parchment on top. The parchment paper should be about 15 inches long by 13 inches wide, with the tinfoil as a border beneath it.
  8. Time to make the 'turkey': To go easy on your food processor, start by blending half of all the tofu turkey ingredients together (except for the stuffing and Bragg's liquid aminos) for at least 1 minute in your food processor, or until a dough-like ball starts to form. Place that mixture as a ball on the parchment paper.
  9. Then, blend the other half of all the tofu turkey ingredients (again, except for the stuffing and Bragg's liquid aminos) in the food processor, and add it to the pile on the parchment.
  10. Spread out the tofu mixture into a ½ - ¾ inch thick rectangle (about 8x12")
  11. Spoon the 2½ cups of stuffing into the middle of the tofu rectangular 'turkey' in a lengthwise tube shape.
  12. Use the parchment paper to roll one side of the tofu turkey over the stuffing, then the other side until the tofu turkey just overlaps. Give it a nice squeeze to make sure it's all overlapping by at least 1 inch.
  13. Unwrap it and fold the ends. Use your fingers to press down any open areas, or cracks.
  14. Pour Bragg's liquid aminos over top and use basting brush to cover the whole turkey.
  15. Then wrap it up with the parchment and tinfoil nice and tight, folding on top and twisting the ends (so it looks like a tootsie roll turkey)
  16. Bake in the oven for 1 hour.
  17. Let cool 15 minutes, then place in the fridge.
  18. When you're ready to serve it, take it out of the fridge, slice in 1 inch slices, wrap it back up and bake for 20 minutes at 350°F.
  19. Serve with the mushroom gravy from this recipe and this cauliflower mash!
  20. Happy Holidays! The Turkey's thank you!
Notes
*Great to make ahead of time, then store in the fridge until you're ready to put it in the oven for 30 more minutes before serving
*If you want to make it right before, just skip the fridge part, and keep it in the oven for another 15-30 minutes, then slice when it comes out!

Tag me make this! (@hookedonplants on instagram)! I love seeing your recipes.

Want more?

Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

This week’s email is all about the most important thing to be grateful for… yourself, and what you should do about it.

Try the #PlantsForAWeek challenge by grabbing my brand new E-Book!

 

Quarter Pounder Red Lentil Rice Veggie Burgers | Gluten-Free

By

It’s burger o’clock! Maybe you caught this recipe over on my instastories (@hookedonplants)? I completely wung it, and it completely worked out (love when that happens). These red lentil rice veggie burgers are not only a complete protein, but also packed with flavour and easy to whip up.

There’s a few things you should always have in the fridge, ready to grab:

  • A cooked grain
  • A cooked legume
  • A sauce
  • Greens

Have these 4 magical ingredients ready to go, and the whole ‘last minute dinner’ freak out thing is a lot less dramatic.

And the possibility of last minute creations like this actually come into fruition is at an all time high.

The universal problem with veggie burgers is:
The squish-outta-the-bun issue. Know what I mean?

They can taste amazing, but the texture just isn’t there.

Well, after the pan-fry, the longer you leave these patties in the oven, the stiffer the texture you will have to bite down on.

The first round we did 20 minutes, without flipping half way. Not enough.

30 minutes (flipping half way through) did the trick, but 40 minutes gives you even more of a stay-together kinda patty. Crispy outside, soft inside. That’s what I’m talkin’ about!


Red Lentil Rice Burgers
 
Save Print
Prep time
Cook time
Total time
 
A flavourful veggie burger that won't squish outta your bun.
Author:
Recipe type: burgers, dinner, lunch
Serves: 6
Ingredients

  • Burger Patties:
  • 2 cups brown rice, cooked
  • 2 cups red lentils, cooked
  • 2 cloves, garlic
  • ¼ cup red onion, chopped
  • 1 tbsp dijon mustard
  • 1 tbsp molasses
  • 1 tbsp apple cider vinegar
  • 1 tbsp tamari
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp smoked paprika

  • Extra:
  • 1 tsp coconut oil

  • Burger Sauce:
  • ¼ cup ketchup
  • ¼ cup vegan mayo (from Hellmans or Veganaise or Sir Kensington's)
  • 1 tbsp onion powder (or chipotle!)

  • Burger fixin's:
  • Buns (or use a collard green wrap)
  • Vegan Cheese (I use Violife or sliced Gusta Blockor Sheese Cheese ~ all of the melt deliciously)
  • Tomato, sliced
  • Avocado, sliced
  • Sprouts of choice
  • Romaine or spinach
  • Sauerkraut
  • Pickles, sliced

  • Caramelized Balsamic Oil-Free Onions (optional):
  • 3-4 sweet onions, thinly sliced
  • ¼ cup balsamic
  • ½ cup water (might not need it all, but have it on hand if it's sticking)
Instructions
  1. Pre-heat the oven to 375°F
  2. Make caramelized onions (optional and not included in cooking time (yummy but takes some time): heat a wide pot or deep pan to medium heat. Throw in all of the onions and let brown for a few minutes. De-glaze with a bit of water. Do this a couple of times. Add balsamic vinegar. Turn heat down to low. Let them simmer for up to 1 hour (could just go for 15 minutes, but the longer you go, the deeper the caramelization). Check them every 15 minutes. If they're sticking to the bottom of the pot, just add a bit more water or balsamic.
  3. Blend all burger ingredients (except for ½ cup of the red lentils) together until nearly smooth in your food processor. Add the rest of the lentils at the end and pulse.
  4. Form the mixture into 6 patties on a parchment covered baking sheet.
  5. Heat a pan to medium heat, and melt the coconut oil.
  6. Fry the patties for 3 minutes on each side.
  7. Place the patties on the baking sheet and bake for 30-40 minutes, flipping halfway. Go for 40 minutes if you want a dryer, stiffer patty!
  8. For the last 2-3 minutes of baking, place cheese slices on the patties to melt and the sliced buns on the pan to get toasty.
  9. Assemble the burger to your liking!

Tag me if you make it ( @hookedonplants on instagram)! I love seeing your recipes.

Want more?

Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

This week’s email was the so-called ‘healthy’ egg (not so healthy…)

Nacho Cheeze Fries… with a secret ingredient | Vegan + GF

By

Cheezy Poutine? Potato Nachos? Secretly Nutritious Cheese Fries? I DID NOT KNOW what to call this masterpiece. But, I think Nacho Cheeze Fries says it all, ya?

It’s nachos, but with fries.

It’s cheezy, but it’s a special cheeze sauce.

It’s mega nutrient-dense with the hidden ingredient of… red lentils!!!!

Red lentils are nutritional powerhouses, plus they have the magic ability to morph into a creamy sauce. In other words, they deserve to be the star secret ingredient to most things, especially this super delish, comfort-food kinda meal.

If you’re looking for a sneaky way to pump more plant protein into your kids (and yourself), look no further.

This is a good one for a back to school week dinner in 30 minutes. 

Serve it up with a side salad, or integrate the salad into the meal by wrapping each cheezy fry in a romaine leaf (my go-to lazy dinner).

You can get creative with your toppings too. I used smoked tofu (found at most grocery stores), for some smokiness and ‘meatiness’, and green onion to keep it fresh. Go for it though! Here’s some more ideas for toppers:

  • corn
  • beans
  • edamame
  • red pepper
  • artichokes
  • sautéed mushrooms
  • caramelized onions
  • veggie ground
  • cashew sour cream
  • pulled jackfruit

What ever you do, please show me by tagging @hookedonplants on instagram. I love seeing your recipes!


Nacho Cheeze Fries with a secret ingredient
 
Save Print
Prep time
Cook time
Total time
 
Satisfying in flavour and comfort, with secretly hidden nutrition! These nacho cheeze fries are a fun switch up to the typical nacho platter, with red lentil cheese sauce stealing the show. (Prep time doesn't include the optional lentil soaking)
Author:
Recipe type: dinner, lunch, snack
Serves: 4
Ingredients

  • Fries:
  • 4 russet potatoes OR 2 large sweet potatoes, rinsed, scrubbed and dried, then sliced in ¼ inch thick fry shape
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp avocado or coconut oil
  • ½ tsp sea salt or Himalayan salt

  • Toppings:
  • ½ block smoked tofu, diced
  • 2 green onions, diced
  • 1 jalepeno pepper, sliced in thin rounds
  • Salsa of choice for the side

  • Red Lentil Cheese Sauce:
  • 1 cup red lentils (soaked a few hours if possible, then rinsed, for best nutrition and digestion)
  • 1½ cup water or veggie stalk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp salt
  • ½ cup nutritional yeast
  • ¼ cup soy milk, unsweetened, unflavoured
  • **optional: ¼ cup vegan mayo for extra creaminess
Instructions
  1. Pre-heat oven to 425°F
  2. Mix the chopped potatoes with the oil and spices (except the salt!) in a bowl until evenly coated. Spread them out on a parchment-covered (or reusable baking sheet-covered) baking pan so they aren't touching each other!
  3. Bake for 30-40 minutes, on the middle rack, flipping the fries over half way through.
  4. Season with salt when they're done.
  5. Meanwhile, cook the lentils: Add the lentils to the pot with 1½ cups liquid, bring to a boil, then simmer for 10 minutes (15 minutes if they weren't pre-soaked)
  6. Make the Red Lentil Cheeze Sauce: add the cooked lentils, garlic powder, onion powder, salt, nutritional yeast, mayo (if using), and soy milk to your blender and blend until smooth. Once blended, mix in the smoked tofu chunks.
  7. Layer it up to serve! Fries first, then cheeze sauce, then green onion and jalepeno. Enjoy!

Want more?

Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants.

This week was a round up of must-see documentaries!

Vegan Hemp Pesto Pasta Salad | GF + Oil-Free + Ready in 20

By

This is the meanest, greenest vegan hemp pesto pasta salad on the block!

Super flavour-y brilliance without the parm, oil, or gluten. BOOM.

To do list: make the pesto, boil the pasta, throw in some flavourful colours and you have yourself a meal!

Not only does this bode well for potluck-style weddings (which is what our weekends have been filled with this month), but it’s also a saviour when it comes to busy weeks and last minute dinners. Just make a TON of this goodness and your week will be stress-free in the food realm.

Serve it up with a big ol’ salad drizzled with this dressing, and spruce it up by adding different proteins each night (tempeh, smoked tofu, seitan or sausage slices, anything gardein, veggie burger chunks… you get the drift).

Easy & plant-based… that’s what it’s all about!

BY THE WAY:

I’m working away at an e-book for you guys!

All you need to know about being plant-based for a week with 30 recipes, nutrition tips, and a whole week of meals planned out for you.
My goal is to make this plant-based lifestyle as fun and easy as possible for as many people as possible. I hope this e-book will to be the ultimate guide for YOU to achieve that🙂

Get in touch with me on Instagram by tagging @hookedonplants and #plantsforaweek and let me know what questions you have about this lifestyle that you want to be answered in my E-book! I’d LOVE to hear from you!

~~~


Vegan Hemp Pesto Pasta Salad
 
Save Print
Cook time
Total time
 
A pesto pasta dish to please the whole family, or just you for a whole week!! This stuff is great for leftovers, and shines at those potluck dinners.
Author:
Recipe type: pasta, ready in 20, easy dinner
Serves: 4
Ingredients
  • 1 package of your favourite pasta noodles (go for 2 ingredient pasta like fusilli with brown rice and water), cooked according to directions
  • 10 kalamata olives, chopped
  • 1 jar artichoke hearts, chopped
  • 1 jar sun-dried tomatoes, chopped
  • 3 basil leaves for garnish

  • Pesto:
  • 2 cups of packed fresh basil
  • ¼ cup tahini
  • ½ cup nutritional yeast
  • juice of 1 lemon
  • 1 cup hemp seeds
  • 2 cloves garlic
  • ⅛ tsp each salt + pepper
  • ⅓ cup water
Instructions
  1. Make pesto: blend all pesto ingredients together in your food processor
  2. Mix the pesto, pasta noodles, artichoke hearts and sun-dried tomatoes together in a large bowl, then top with extra basil leaves.

Want more?

Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

This week was all about you and your relationship with you GUT. SO interesting!