Vegan Menus: Part 3

For the third installment of Vegan Menus, this post will focus more on the sauces and purees that pair with these new dishes. Some of the main proteins mentioned refer to the previous two articles. Hope you enjoy and stay hungry!

Five spiced tofu, teriyaki glazed portobello mushroom, sautéed purple cabbage with peppers onions garlic and ginger, radish marinated in sweet chili sauce, fried shishito peppers, and carrot ginger puree

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Five spiced tofu:

  • Firm Tofu
  • Chinese Five Spice
    • 2 tablespoons Cinnamon, ground
    • 2 tablespoons Cloves, ground
    • 2 tablespoons Fennel seeds, toasted and ground
    • 2 tablespoons Star anise, ground
    • 2 tablespoons Szechuan peppercorns, toasted and ground
  1. Mix all of the spices together
  2. Turn the block of tofu onto its side and slice down the long side in the middle. Slice from corner to corner, giving you two large triangles. Drizzle with olive oil and season with the spice on both sides.
  3. Bring a sauté pan with enough olive oil coat the bottom of the pan to medium high heat. Sear both sides of the tofu until both are golden brown. You can either finish in the oven at 350 degrees. Alternative option: start by searing at medium heat to slowly brown the outside and warm the inside.


Curry red lentil patty with asparagus, roasted cauliflower, shaved patty pan squash, baby kale and tomato salad, tandoori mango chutney coulis, and butternut squash puree

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Curry Red lentil patty:

  • 2 cups Red lentils
  • 1/4 cup peeled  Apple
  • 1/4 cup peeled  Sweet Potato
  • 1/4 cup minced Shallot
  • 1/4 cup Frozen Peas (thawed)
  • 1/4 minced Celery
  • 1/4 minced Carrot
  • Oat flour (literally blended up old fashion Quaker oats)
  • 2 tablespoons chopped Parsley
  • Salt and Pepper
  • 1 teaspoon Cumin
  • 2 teaspoons Curry
  • 1 teaspoon Coriander
  • 1 teaspoon Cayenne Pepper
  • 1 cup Ground Flaxseed
  • 2 teaspoons lemon juice
  1. Preheat oven to 350 degrees
  2. Mix the flaxseed with water in a bowl until it starts to have the consistency of egg whites, set aside.
  3. Bring 3 cups of water to a boil, add the 2 cups of lentils and bring back to a boil for 3 minutes, reduce heat to a simmer. Simmer lentils for 15-20 min until soft with a slight bite to them. Drain remaining water.
  4. While the lentils are simmering, use a box grater to grate the apple and the potato, setting aside the potato in a bowl of water and the apple in a bowl of water and lemon juice. *The water and lemon juice will keep them from oxidizing and going brown.
  5. Heat a sauté pan over medium heat with olive oil. Add the carrots, celery, and shallots cover the pan and sweat until celery and shallots are slightly translucent, about 3-5 minutes. set aside and cool.
  6. Take 3/4 of the lentils and put in a food processor. Mix until a paste forms. Set both paste and whole lentils aside to cool.
  7. Drain and squeeze out the excess water from the apple and potatoes.
  8. Once everything is cooled, throughly mix all ingredients together by hand in a large bowl except the oat flour and flaxseed mixture. One tablespoon at a time, add oat flour and flaxseed until the mixture becomes firm enough to roll into a ball or form into a patty. Taste and adjust all seasonings.
  9. Forms patties and set aside on a sprayed and foil wrapped sheet tray. Bring a sauté pan with olive oil to medium-high heat. Sear both sides until golden brown, returning to the sheet tray. Once all patties are seared, bake the patties for 10 minutes.

Tandoori and mango chutney coulis:

  • 1 jar of Mango Chutney
  • 2 to 3 tablespoons Tandoori Spice Paste
  • 1 cup Water
  1. Blend the mango chutney, tandoori spice and 2 tablespoons of water at high speed, adding water tablespoon by tablespoon until the chutney becomes a spreadable sauce.

Black bean chipotle brown rice patty with Grilled corn puree, roasted mini bell peppers, grilled patty pan squash, tomatillo and cilantro coulis, grilled pineapple tomato and jalapeño salsa

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Tomatillo and Cilantro Coulis:

  • 6 Tomatillos
  • Water
  • 2 tablespoons Olive Oil
  • Salt and Pepper to taste
  • 1 small bunch Cilantro, rough chopped
  1. Bring a medium sauce pan filled halfway with water to a boil.
  2. Take the tomatillos out of their paper like shell, and rinse them off. Cut into quarters and put into the boiling water. Cook until soft 6-10 min.
  3. In a blender mix together the tomatillos, 2 tablespoons of olive oil and cilantro, Adding water until smooth, with salt and pepper to taste.

Grilled corn puree:

  • 8 ears of Corn in the husk
  • Water
  • 2 tablespoons Olive Oil
  • Salt and Pepper to taste
  1. Using an outdoor grill on high, completely char the husk of the corn. Once black on the out side, remove from the grill and let them sit for a minute or two to cool down. Using a towel remove all of the husk and stringy parts.
  2. Bring two large sauce pans with water filled half way to a boil.
  3. Remove the corn kernels from the cob with a sharp knife. Put the kernels in one pot of boiling water and the cobs in the other. (Like with the bones of meat, you are making a corn stock with the cobs). Cook the kernels until fully soft to blend, 3-5 min.
  4. In a blender mix together the corn and the olive oil. Add the corn stock gradually until the puree becomes smooth. Season with salt and pepper to taste.

Grilled pineapple, tomato and jalapeno salsa:

  • 1 Pineapple trimmed, cored and quarter
  • 2 cups Cherry Tomatoes
  • 1 Jalapeño, de-seeded and de-membraned
  • 2 tablespoon Lime Juice (fresh is always better)
  • 1 small bunch of Cilantro, chopped
  • Salt and Pepper to taste
  1. Grill the pineapple until each piece has deep grill marks. Set them aside and let cool. Once cooled cut into small cubes.
  2.  With a sharp knife slice the cherry tomatoes in half, then slice them into half moon shapes. Dice the jalapeño.
  3. Mix all ingredients and season to taste.

For the recipe for the Black Bean Patty visit my other post Vegan menus part 2

(The only difference in this version of the recipe was that I replaced the jasmine rice with brown rice, which is a great healthy substitute, and I added 1 tablespoon of pureed chipotle in adobo sauce for a little heat)

Spanish red quinoa and roasted corn stuffed tomatoes with sautéed spinach with sliced mini bell peppers, asparagus, spiced corn tortilla rings, cilantro oil, and yellow bell pepper puree

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Yellow bell pepper puree:

  • 5 yellow Bell Peppers
  • 2 tablespoon Water (more for puree)
  • 2 tablespoon Corn Starch
  • Salt and Pepper to taste
  1. Bring a medium sauce pot filled 3/4 of water to a boil.
  2. In a small bowl whisk together corn starch and 2 tablespoon of water until smooth with no lumps (creating what is known as a slurry).
  3. Cut off the tops of the bell peppers, cut out the core and the white parts on the flesh. Slice the bell peppers into smaller pieces.
  4. Blanch the bell peppers until soft, 3-5 minutes. Put into an ice bath to stop the cooking process, this will preserve the bright yellow color.
  5. Blend bell peppers on high speed with a few tablespoons of water until it blends freely. Use a strainer to strain out the fiber, leaving you with the juice. Add the juice to a small sauce pot and bring to a boil. Lower to a simmer and whisk in half of the slurry. If the puree doesn’t thicken right away add the other half. This should produce a thick and creamy puree. Add salt and pepper to taste.

Mexican spiced corn tortilla rings:

  1. I used a ring cutter to cut out these shapes, but you can use a knife.
  2. Heat the oil to 350 degrees, fry the rings until golden brown. Put the tortillas on a paper towel plate to dry and season with the Mexican seasoning for vegan menus 2.

For the recipe for the stuffed tomatoes visit my other post Vegan menus part 1

Vegan Menus: part 1

(the only difference in this version is I used Red Quinoa instead of white and i also added 1 teaspoon of chipotle powder to give it a hint of heat at the end)