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Ingredients

• ✓ texturized vegetable protein
• water
• brown lentil
• olive oil
• onion
• long grain white rice
• parsley flakes
• chicken bouillon granules
• curry powder
• cumin
• black pepper

Instructions

1. 1 Combine 3 cups water and lentils in a large saucepan; bring to a boil. Reduce heat to medium-low and simmer uncovered for 10 minutes.
2. 2 Meanwhile, heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes. Set aside.
3. 3 Once lentils have simmered for 10 minutes, stir in remaining 2 1/2 cups water, cooked onion, rice, TVP, parsley, bouillon, curry powder, and cumin. Return to a boil over high heat, then remove from heat, cover, and let stand undisturbed for 20 minutes.
4. 4 Season with pepper and stir before serving.

By Lily9753

Ingredients

• ✓ texturized vegetable protein
• cooking spray
• pasilla chile cooking sauce
• water
• liquid aminos
• garlic powder
• onion powder
• browning and seasoning sauce
• 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

• ✓ texturized vegetable protein
• sugar
• black pepper
• liquid smoke
• oregano
• cumin
• paprika
• worcestershire sauce
• seasoned salt
• cocoa powder
• chili powder
• lemon juice
• soy sauce
• nutritional yeast
• tomato paste
• cider vinegar
• beer
• black bean
• kidney bean
• tomato
• vegetable broth
• jalapeno pepper
• garlic
• onion
• poblano pepper
• red bell pepper
• olive oil

Instructions

1. 1 Heat oil in a large skillet over medium-low heat. Cook and stir bell peppers, poblano peppers, onion, garlic, and jalapeño in hot oil until soft, about 15 minutes. Transfer to a slow cooker.
2. 2 Combine hot vegetable broth and TVP in a medium bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.
3. 3 Place diced tomatoes, kidney beans, black beans, beer, vinegar, tomato paste, nutritional yeast, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix well to combine.
4. 4 Cook on Low for 6 to 10 hours or High for 4 to 5 hours.

By J Phillips

Ingredients

• ✓ texturized vegetable protein
• cilantro
• jalapeno pepper
• red onion
• vegan butter
• soy milk
• vegan cheddar cheese
• black pepper
• salt
• olive oil
• black pepper
• salt
• paprika
• cumin
• oregano
• chili powder
• blackstrap molasses
• pinto bean
• white bean
• kidney bean
• black bean
• green chile
• tomato
• garlic
• celery
• carrot
• onion
• olive oil
• vegetable broth
• russet potato

Instructions

1. 1 Wash potatoes and remove any discoloration or eyes. Do not peel. Slice evenly into shoestring-style fries or use a French fry cutter. Put the fries into a large bowl and rinse with cool water until water runs clear. Cover fries with 1 inch of water. Cover and let stand for 30 minutes.
2. 2 Place TVP in a bowl. Cover with hot vegetable broth.
3. 3 Heat 2 tablespoons olive oil in a pot over medium heat. Add onion, carrot, and celery; cook and stir until fragrant, 3 to 5 minutes. Stir in garlic. Add the TVP and broth. Stir in tomatoes, drained beans, molasses, chili powder, oregano, cumin, paprika, smoked salt, and pepper. Simmer until thickened, about 15 minutes.
4. 4 Preheat an air fryer to 320 degrees F (160 degrees C). Drain the soaked potatoes and dry with a clean towel. Place them back in the bowl, drizzle in 1 tablespoon olive oil, and toss to coat.
5. 5 Cook in the air fryer, untouched, for 18 minutes. Shake and cook for 6 minutes. Shake again and cook for another 6 minutes. Season with salt and pepper.
6. 6 Combine vegan Cheddar, soy milk, and vegan butter in a microwave-safe bowl. Microwave at 360W for 30 seconds. Stir and check the consistency. Add more soy milk and microwave for another 30 seconds, if needed. Stir briskly to create a creamy sauce.
7. 7 Place the fries on a large platter. Top with chili. Pour the faux cheese sauce over the chili. Top with onion, jalapeno rings, and cilantro.

By Buckwheat Queen

Ingredients

• ✓ texturized vegetable protein
• water
• olive oil
• onion
• garlic
• salt
• black pepper
• chili powder
• cumin
• cayenne pepper
• cinnamon
• honey
• kidney bean
• tomato
• green bell pepper
• carrot
• green onion
• cilantro
• sour cream

Instructions

1. 1 Place the textured vegetable protein (TVP) in water, and soak 30 minutes. Press to drain.
2. 2 Heat the oil in a large pot over medium heat, and saute TVP, onion, and garlic until onion is tender and TVP is evenly browned. Season with salt, pepper, 1/2 the chili powder, 1/2 the cumin, 1/2 the cayenne pepper, and cinnamon. Mix in honey, beans, tomatoes, green bell pepper, and carrots. Cook, stirring, occasionally, 45 minutes.
3. 3 Season the chili with remaining chili powder, cumin, and cayenne pepper, and continue cooking 15 minutes. To serve, divide into bowls, garnish with green onions and cilantro, and top with dollops of sour cream.

By Paulina

Ingredients

• ✓ texturized vegetable protein
• vegetable broth
• flaxseed meal
• oat
• nutritional yeast
• flour
• vital wheat gluten
• sage
• black pepper
• fennel seed
• garlic powder
• thyme
• paprika
• salt
• cayenne pepper
• water
• soy sauce
• maple syrup
• cooking oil

Instructions

1. 1 Mix TVP, vegetable broth, and flaxseed meal together in a large mixing bowl and let sit for 5 minutes. Add oats, yeast, flour, gluten, sage, black pepper, fennel seeds, garlic powder, thyme, smoked paprika, salt, and cayenne. Mix until well blended.
2. 2 Combine water, soy sauce, and maple syrup in a separate container and mix well. Add to the TVP mixture and combine into a slightly crumbly dough. Mix well to activate gluten and let dough sit for 5 minutes; dough should stiffen slightly and become less crumbly.
3. 3 Form into tablespoon-size balls and flatten slightly.
4. 4 Heat oil in a cast iron or nonstick frying pan over medium heat. Cook sausage patties in the hot oil until golden brown, about 5 minutes on each side.

By Breanna Ford

Ingredients

• ✓ texturized vegetable protein
• vegan white cheese
• vegan butter
• cornmeal
• salt
• water
• vegetable broth
• tomato
• red wine
• bay leaf
• oregano
• hot pepper
• red bell pepper
• celery
• carrot
• onion
• olive oil
• vegetable broth
• lentil
• water

Instructions

1. 1 Combine boiling water and lentils in a bowl and set aside for 1 hour. Combine texturized vegetable protein and broth in a separate bowl and set aside until liquid is absorbed.
2. 2 Meanwhile, heat olive oil in a stew pot over medium heat. Add onion, carrot, celery, red bell pepper, and hot pepper. Cook and stir until onion is translucent, 5 to 7 minutes. Add drained lentils and undrained texturized vegetable protein. Stir and add oregano and bay leaf. Add red wine and continue stirring, about 1 minute. Add tomatoes. Stir and simmer ragu until thickened and lentils are soft, 5 to 10 minutes; add a bit more water if needed.
3. 3 Bring vegetable broth, water, and salt to a boil in a saucepan. Reduce heat to low and sprinkle polenta into the water, stirring constantly to ensure there are no lumps. Cook, stirring often, for 10 minutes. Add vegan butter, stirring constantly.
4. 4 Distribute polenta evenly among 4 pasta bowls. Remove bay leaf from ragu and discard. Top each bowl with equal amounts of ragu. Sprinkle 1 tablespoon vegan white cheese over each bowl and serve warm.

By Buckwheat Queen