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Ingredients

• ✓ liquid aminos
• butter
• honey
• lemon
• black pepper
• garlic
• halibut fillet

Instructions

1. 1 Combine melted butter, honey, lemon juice, liquid aminos, pepper, and garlic in a small bowl; mix to combine.
2. 2 Brush both sides of the halibut fillets with the butter sauce.
3. 3 Heat a cast iron skillet over very high heat. Add halibut filets and sear on each side for 90 seconds. Reduce heat to medium-high and cook on each side until fish can be easily flaked with a fork, 2 to 3 minutes per side.

By barbara

Ingredients

• ✓ liquid aminos
• water
• rolled oat
• canola oil
• chicken thigh
• green bean

Instructions

1. 1 Pour water and oats into a rice cooker. Seal and select setting according to the manufacturer's instructions; cook until tender, about 15 minutes. Pull out the pot as soon as the unit switches to the Warm setting. Set aside.
2. 2 Heat oil over high heat in a large frying pan or wok. Add chicken, cover, and cook for 4 minutes, stirring every minute. Add green beans, cover, and cook for 4 minutes, stirring every minute. Stir in aminos and break up mixture using a spatula. Cover, reduce the heat to low, and simmer for 10 minutes.
3. 3 Stir in cooked oatmeal and break up again using a spatula. Remove from the heat and let cool completely, 20 to 30 minutes. Package in desired portions for freezing.

By Jay

Ingredients

• ✓ liquid aminos
• water
• brown lentil
• baby spinach
• onion
• celery
• carrot
• garlic
• salt
• onion powder
• black pepper

Instructions

1. 1 Place water, lentils, spinach, onion, celery, carrots, garlic, salt, onion powder, pepper, and liquid aminos in a large soup pot. Bring to a rapid boil, then turn down to a simmer. Cover and cook until lentils are done but not mushy, 25 to 30 minutes. Taste and adjust seasoning.

By Paula

Ingredients

• ✓ liquid aminos
• vital wheat gluten
• vegetable broth
• nutritional yeast
• olive oil
• garlic
• water
• tamari

Instructions

1. 1 Stir wheat gluten, 1/2 cup broth, liquid aminos, nutritional yeast, oil, and garlic together in a bowl until ingredients come together into a ball. Knead until dough has a rubbery texture. Divide dough into 3 equal pieces and shape into 1/2-inch-thick patties.
2. 2 Combine remaining 4 cups vegetable broth, water, and tamari in a large pot; bring to a boil. Carefully lower patties into boiling broth; cover the pot and return to a boil. Set the lid slightly askew to vent steam and reduce the heat to low. Continue simmering, turning occasionally, until patties are firm, about 1 hour.
3. 3 Remove from the heat and uncover the pot. Allow patties to cool in broth for 15 minutes before serving.

By Deborah Mackenzie

Ingredients

• ✓ liquid aminos
• ketchup
• black pepper
• sea salt
• yellow mustard
• tomato paste
• sriracha sauce
• maple syrup
• egg
• water
• ground turkey
• garlic
• onion
• olive oil
• coconut oil
• quinoa
• chicken broth

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Let quinoa chill, 8 hours or overnight.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch glass casserole pan with coconut oil.
4. 4 Heat olive oil in a pan over medium-high heat. Cook onion and garlic in the hot oil until onion starts to soften, about 5 minutes.
5. 5 Mix onion and garlic in a large bowl with turkey, cooked quinoa, aminos, syrup, Sriracha, tomato paste, mustard, salt, and pepper and stir until it turns into a runny paste. Pour mixture evenly in the prepared pan and top with ketchup.
6. 6 Bake in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn the oven off and let rest, 3 to 5 minutes. Remove, cut, and serve.

By Eric Haskin

Ingredients

• ✓ liquid aminos
• vegetable oil
• turmeric
• mayonnaise
• black pepper
• cucumber
• tomato
• leek
• spinach
• basil
• shrimp

Instructions

1. 1 Heat oil in small saucepan over medium-low heat. Add turmeric and heat until fragrant, about 30 seconds. Combine turmeric with mayonnaise, liquid aminos, and pepper.
2. 2 Add cucumber, tomato, leek, spinach, and basil. Mix together. Stir in shrimp until well combined. Serve immediately or refrigerate until ready to use.

By MountainMK

Ingredients

• ✓ liquid aminos
• cooking spray
• beet
• carrot
• walnut
• onion
• steel-cut oat
• bread crumb
• egg
• parsley
• everything bagel seasoning
• ketchup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with nonstick spray.
2. 2 Combine beets, carrots, walnuts, onions, oats, and bread crumbs in a large bowl.
3. 3 Beat eggs, parsley, bagel seasoning, and liquid aminos in a smaller bowl. Mix into the veggie mixture and stir to combine. Transfer to the prepared casserole dish and top with ketchup.
4. 4 Bake, uncovered, in the preheated oven for 1 to 1 1/2 hours, depending on how moist or dry you want it.

By Allrecipes Member

Ingredients

• ✓ liquid aminos
• egg noodle
• grapeseed oil
• garlic
• beef skirt steak
• portobello mushroom
• carrot
• red bell pepper
• snow pea
• hoisin sauce
• oyster sauce
• green onion

Instructions

1. 1 Bring a saucepan of water to a boil. Add noodles and cook for about 5 minutes. Drain and keep warm.
2. 2 Press Saute button on an multi-functional electric pressure cooker (such as Instant Pot®). Add oil and garlic. Saute for 30 seconds. Add steak strips and saute until starting to brown, about 5 minutes.
3. 3 Remove steak from pot and keep warm. Add 1/2 cup water to the pot. Insert steamer basket and add mushrooms, carrot, bell pepper, and snow peas. Steam for about 5 minutes.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Meanwhile, mix hoisin sauce, oyster sauce, and liquid aminos to make the sauce.
5. 5 Unlock and remove the lid. Toss noodles, steak, and vegetables with the sauce. Garnish with green onion.

By thedailygourmet

Ingredients

• ✓ liquid aminos
• cooking spray
• pasilla chile cooking sauce
• water
• garlic powder
• onion powder
• browning and seasoning sauce
• texturized vegetable protein
• coconut creamer
• nutritional yeast
• avocado
• mozzarella-style vegan cheese
• nutritional yeast
• blue corn tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a baking dish with cooking spray.
2. 2 Stir 3/4 cup pasilla sauce, water, aminos, garlic powder, onion powder, and browning sauce together in a microwave-safe bowl. Heat in the microwave until warmed through, about 1 minute. Pour in TVP. Stir gently and let sit until TVP has softened and absorbed all the liquid.
3. 3 Pour coconut creamer in the bottle with the remaining pasilla sauce; add nutritional yeast. Cover with the lid and shake well to make the crema. Pour a few tablespoons of the crema over the bottom of the prepared baking dish; swirl the dish to coat the bottom.
4. 4 Cut avocado into at least 12 slices. Stir vegan cheese and 2 tablespoons nutritional yeast in with the TVP. Spoon TVP mixture onto a warm tortilla; add 1 slice of avocado. Roll up the tortilla and arrange in the baking dish. Repeat with remaining filling and tortillas. Pour remaining crema on top. Cover loosely with aluminum foil.
5. 5 Bake in the preheated oven until enchiladas are heated through, about 30 minutes.

By Kristen Flowers

Ingredients

• ✓ liquid aminos
• almond
• cranberry
• green onion
• carrot
• cucumber
• red bell pepper
• edamame
• quinoa
• black pepper
• salt
• red pepper flakes
• garlic
• lemon juice
• sesame oil
• maple syrup
• rice wine vinegar
• olive oil

Instructions

1. 1 Make the dressing: Combine oil, vinegar, maple syrup, sesame oil, liquid aminos, lemon juice, garlic, red pepper flakes, salt, and pepper in a mason jar. Seal the lid and shake until fully blended.
2. 2 Make the salad: Combine cooked quinoa, edamame, bell pepper, cucumber, carrot, green onion, and cranberries in a large mixing bowl. Add 1/2 cup of the dressing and mix until well combined; save any remaining dressing for another use. Place in the refrigerator until chilled, at least 1 hour.
3. 3 Garnished with slivered almonds to serve.

By Plant Based Life

Ingredients

• ✓ liquid aminos
• salt
• roma tomato
• anaheim chile pepper
• mushroom
• green onion
• spinach
• bok choy
• jalapeno pepper
• basil
• water
• cornstarch
• garlic
• curry powder
• chili powder
• red curry paste
• ginger
• coconut milk
• pineapple chunk
• extra-firm tofu

Instructions

1. 1 Wrap tofu in 2 to 3 layers of paper towels and place on a plate. Place a second plate on top to encourage fluid out of the tofu. Let sit until paper towels are saturated, 3 to 5 minutes.
2. 2 Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking tray.
3. 3 Discard wet paper towels and cube tofu. Place on the prepared baking tray.
4. 4 Bake in the preheated oven until adequately dry, about 20 minutes.
5. 5 While the tofu is baking, drain pineapple chunks, reserving juice.
6. 6 Combine coconut milk, liquid aminos, ginger, curry paste, chili powder, curry powder, and garlic in a large skillet over medium heat. Add reserved pineapple juice and bring to a boil. Reduce temperature to a simmer and cook for 5 minutes.
7. 7 Mix cornstarch and water together in a small bowl; add to the coconut milk mixture and whisk until slightly thickened.
8. 8 Stir in basil and jalapeno; cook for 1 minute. Add bok choy, spinach, green onions, mushrooms, chile peppers, tomatoes, and pineapple chunks; stir to coat. Cook over medium heat until vegetables are crisp tender, about 5 minutes.
9. 9 Add tofu and stir to coat. Season with salt. Transfer to a covered dish for 10 minutes to let flavors mix, or serve immediately.

By Kiersten