Tofu-Teriyaki Kebabs

I love the combination of colorful veggies slathered in a sweet homemade teriyaki sauce. The presentation of these enticing kebabs is supremely delightful, sure to please both omnivores and vegans alike.

Tofu-Teriyaki Kebabs

I love the combination of colorful veggies slathered in a sweet homemade teriyaki sauce. The presentation of these enticing Tofu-Teriyaki Kebabs is supremely delightful, sure to please both omnivores and vegans alike.

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Ingredients


12 To 16 Bamboo Skewers

3 Medium Sweet Red, Yellow, Or Orange Peppers, Seeded And Cut In Chunks

10 Ounces Cremini Mushrooms, Sliced In Half (If Large)

1 Large Zucchini, Sliced

2 Medium Sweet Onions, Cut In Chunks

1 3/4 Cups Grape Or Cherry Tomatoes

2 Packages (7 To 8 Ounces), Each Baked Teriyaki-Flavored Tofu, Cut In Cubes

3 Tablespoons, Plus 1 Teaspoon Extra-Virgin Olive Oil

Freshly Ground Black Pepper, To Taste

Teriyaki Sauce (See Note)
3 Tablespoons Firmly Packed Dark Brown Sugar

3 Tablespoons Tamari

2 Tablespoons Extra-Virgin Olive Oil

1 Teaspoon Garlic Powder


Directions


  1. Put the bamboo skewers in a shallow pan and top with about 1-inch of water. Allow the skewers to soak for 20 minutes.
  2. Preheat the oven to 375 degrees F. Line a very large, rimmed baking sheet with unbleached parchment paper.
  3. Put the peppers, mushrooms, zucchini, onions, and tomatoes in a large bowl. Drizzle 3 tablespoons of the olive oil over the veggies, and top with several grinds of freshly ground pepper. Toss gently until all of the veggies are evenly coated with oil.
  4. Put the tofu in a small bowl. Top with 1 teaspoon olive oil. Toss gently to coat.
  5. Evenly divide and thread the veggies and tofu onto the skewers. Put the kebabs on the lined baking sheet. Bake for 35 to 40 minutes.
  6. Meanwhile, make the teriyaki sauce. Put the brown sugar, tamari, 2 tablespoons olive oil, and garlic powder in a small bowl, and briskly whisk to combine.
  7. Remove the kebabs from the oven, and drizzle some of the sauce over each kebab, spreading it evenly over the top of the veggies and tofu (see note). Return the kebabs to the oven and bake an additional 15 to 20 minutes, or until the veggies are soft and edges of tofu are slightly browned and golden.
  8. To serve, put 2 skewers on each plate, served with rice or quinoa on the side.
  9. *Chef’s Note: I like a lot of sauce on my kebabs! If you prefer extra sauce too, simply double the sauce recipe. Proceed as directed.
  10. Recipe from Jazzy Vegetarian’s Deliciously Vegan by Laura Theodore. Published by Scribe Publishing Company, ©2018. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!

Tomato and Harissa Soup

This chunky tomato soup gets an extra kick to it with spicy harissa. Make this delicious soup and get cozy on a cold winter day!

Tomato Soup

This chunky tomato soup gets an extra kick to it with spicy harissa. Make this delicious soup and get cozy on a cold winter day!

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

8 Roma Tomatoes Grated 

1 Cup Of Favorite Tomato Sauce 

2 Garlic Cloves Sliced

1 Shallot Sliced

1 Teaspoon Zaatar

1 Teaspoon Aleppo Pepper Flakes Or Chili Powder

1 Teaspoon Harissa

1 Bay Leaf

Black Pepper

1 Cup Of Chicken Stock

1 Tablespoon Olive Oil

1 Tablespoon Butter

¼ Cup Of Oat Milk

Directions

  1. Grate the tomatoes by cutting them in half and grating on a cheese grater over a bowl until you get down to the skin of the tomato. 
  2. In a large soup pot, add the butter and oil on medium heat. Add the sliced shallots and garlic and cook for a few minutes. Add the grated tomato, zaatar, Aleppo, and harissa. Cook for a few minutes to let the harissa caramelize a bit.
  3. Add chicken stock and tomato sauce and let the soup simmer for 30 min. Finish with the milk, a sprinkle or zaatar and Aleppo.

Minestrone Soup

This easy to make Minestrone soup is loaded with hearty vegetables and packed with flavor! It’s quick to make on the stove stop and perfect to when you want a delicious bowl of soup.

This easy to make Minestrone soup is loaded with hearty vegetables and packed with flavor! It’s quick to make on the stove stop and perfect to when you want a delicious bowl of soup. 

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

1 Tablespoon Olive Oil

1 Leek, Sliced Into ¼-Inch Half Moons

2 Carrots, Peeled And Cut Into ½-Inch Pieces

3 Celery Stalks, Peeled And Cut Into ½-Inch Pieces

2 Small Yellow Squash, Cut Into ¼-Inch Half Moons

4 Garlic Cloves, Minced Parmesan Rind, Optional

1 Sweet Potato, Diced

1 15-Ounce Can Diced Tomatoes 

6 Cups Vegetable Or Beef Broth

1 Can Cannellini Beans, Drained And Rinsed

1 Cup Elbow Pasta

2 Cups Chopped Kale

½ Lemon, Juiced

Grated Parmesan For Garnish

Fresh Cilantro, Chopped For Garnish

Directions

  1. In a large stockpot, heat the olive oil over medium heat. Add the leek, carrots, celery, squash, garlic, and 1 teaspoon salt and sauté for 5-7 minutes, until softened. 
  2. Stir in the parmesan rind (optional), sweet potato, tomatoes, and their liquid, broth, and beans, and bring to a simmer. 
  3. Cover and simmer for 10 minutes, then stir in the pasta. Cook for another 7 minutes, until the pasta is tender. 
  4. Turn off the heat and stir in the kale and lemon juice. Cover until the kale is wilted. Season to taste with salt and pepper. 
  5. Serve with parmesan and cilantro. 

Orzo Tabbouli

Zesty lemon and herbs are mixed in with orzo and vegetables to create this delicious, refreshing, and light Mediterranean inspired salad. It’s a wonderful vegetarian meal for two or portion it out for meal preps!

Zesty lemon and herbs are mixed in with orzo and vegetables to create this delicious, refreshing, and light Mediterranean inspired salad.  It’s a wonderful vegetarian meal for two or  portion it out for meal preps! 

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

½ Cup Orzo

2 Medium Tomatoes, Diced

1 Bunch Parsley, Minced

3 Small Or 1 Medium Cucumber, Diced

1 Small Yellow or White Onion, Diced

1 Lemon, Juiced

3 Tablespoons Olive Oil

1 Teaspoon Salt, To Taste

Directions

  1. Bring a medium pot of salted water to a boil and cook the orzo according to package instructions. Drain and transfer to a serving bowl. Cool slightly.
  2. Add the tomatoes, parsley, cucumber, onion, lemon juice, olive oil and toss to combine. It can be kept for up to 4 days.  

Black Bean Sweet Potato Soup

This Black Bean Sweet Potato Soup is ideal for the cold winter ahead of us. It’s a great side serve with a baguette for a small midday meal.

This Black Bean Sweet Potato Soup is ideal for the cold winter ahead of us. It’s a great side serve with a baguette for a small midday meal.

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

1 Tablespoon Olive Oil

1 Yellow Onion, Diced

1 Garlic Cloves, Minced

1 Jalapeño, Minced

1 Teaspoon Chili Powder

½ Teaspoon Cumin

½ Teaspoon Dried Oregano

1/2 Teaspoon Ground Pepper To Taste

2 Medium Sweet Potatoes, Diced (Peeled If You Like)

2 Cups Low-Sodium Vegetable Broth

3 15-Ounce Cans Black Beans

1 15-Ounce Can Diced Tomatoes

1 Lime, Juiced

Toppings, optional: Crumbled Cotija or Feta Cheese, Sour Cream, Sliced Avocado, Cilantro

Directions

  1. In a large stockpot, heat the oil over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic, jalapeño, chili powder, cumin, oregano, salt, and pepper and cook for 2 more minutes, until fragrant. 
  2. Add the sweet potatoes, broth, black beans, and their liquid, and tomatoes and bring to a boil. Reduce the heat to a simmer and cook for about 10-15 minutes, until the sweet potatoes are fork tender. Stir in the lime juice and season to taste.
  3. Purée the soup partially with an immersion blender. Serve with toppings of your choice. 

Spaghetti Squash Parmesan

It tastes just as beautiful as it looks! For the tomato sauce, cooking the onions before the rest of the ingredients builds a wonderful caramelized flavor in the sauce while the garlic, basil, and oregano tie it all together. This recipe is a great festive way to enhance your spaghetti squash!

It tastes just as beautiful as it looks! For the tomato sauce, cooking the onions before the rest of the ingredients builds a wonderful caramelized flavor in the sauce while the garlic, basil, and oregano tie it all together. This recipe is a great festive way to enhance your spaghetti squash!

  • Servings: 2-4
  • Difficulty: Easy
  • Print

Ingredients

1 Large Spaghetti Squash

1 Tablespoon Olive Oil

1 Yellow Onion, Sliced Thinly

2 Garlic Cloves, Minced

1 Teaspoon Dried Oregano

1 Teaspoon Dried Basil

1 28-Ounce Can Crushed Tomatoes

1 Teaspoon Salt, To Taste

1 Cup Grated Parmesan Cheese

Fresh Basil, Minced

Directions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Cut the spaghetti squash in half and scoop out the seeds. Place the squash cut-side down on the prepared baking sheet. Roast until tender when poked with a fork, 40 to 50 minutes.
  3. While the squash is roasting, heat the olive oil in a medium saucepan over medium-high heat until shimmering. Add the onion and cook until translucent, 5 to 8 minutes. Add in the garlic, oregano, and basil and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and bring to a simmer. Reduce the heat to low and simmer for 10 minutes, until slightly thickened, stirring occasionally. Season with salt.
  4. When the squash is done roasting, remove it from the oven and flip it cut-side up. Sprinkle with salt and pepper. Fill each squash with tomato sauce and top with cheese.
  5. Roast for another 10 minutes, until the cheese is melted and bubbly. Garnish with basil.

BBQ Sweet Potato Burgers

Sweet potatoes, rolled oats, chickpeas, and BBQ sauce come together to create delicious veggie burgers! You can use whatever BBQ sauce you prefer, sweet or spicy, to give it the barbeque flavor you prefer. Top your burger with your favorite toppings and its go time!

Sweet potatoes, rolled oats, chickpeas, and BBQ sauce come together to create delicious veggie burgers! You can use whatever BBQ sauce you prefer, sweet or spicy, to give it the barbeque flavor you prefer. Top your burger with your favorite toppings and its go time!

  • Servings: 4
  • Difficulty: Medium
  • Print

Ingredients

1 Medium Sweet Potato

1 Can Chickpeas, Drained and Rinsed

2 Tablespoons Barbecue Sauce, Plus More For Serving

¼ Teaspoon Kosher Salt

½ Teaspoon Sweet Paprika

½ Cup Rolled Oats

½ Red Onion, Sliced Into Rounds, For Serving

Sliced Tomatoes, Lettuce, and Pickles, For Serving

Hamburger Buns, For Serving

Directions

1.       Lightly grease or line a sheet pan with parchment paper. 

2.       To cook the sweet potato, puncture it several times with a fork all over and microwave until fork-tender all the way through, 2-4 minutes. Or, slice in half and roast in a 400°F oven for about 20 minutes, until fork-tender. Peel and roughly chop the cooked sweet potato, but don’t worry about removing all of the peel.

3.       In a food processor, combine the sweet potato, chickpeas, barbecue sauce, salt, paprika, and oats until well-combined.

4.       Form the mixture into 4 equal-sized patties and place on a baking sheet or large plate. Chill in the fridge for at least 30 minutes. Preheat the oven to 350°F.

5.       Bake for 30 minutes, carefully flipping the burgers halfway through. Serve the burgers with toppings of choice.

Tomato Risotto

This Tomato Risotto is a great comforting meal on a cold day or you can pair it with any seafood! Adding the risotto into the sautéed onions and garlic before adding in the wine and stock builds such an amazing flavor! Once all of your ingredients have come together, top your dish with a generous amount of parmesan and cherry tomatoes for a meal to remember.

This Tomato Risotto is a great comforting meal on a cold day or you can pair it with any seafood! Adding the risotto into the sautéed onions and garlic before adding in the wine and stock builds such an amazing flavor! Once all of your ingredients have come together, top your dish with a generous amount of parmesan and cherry tomatoes for a meal to remember.

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

5 Cups Vegetable Stock

1 Tablespoon Olive Oil

1 Yellow Onion, Diced

2 Garlic Cloves, Minced

1½ Cups Arborio Rice

½ Cup White Wine

3 Roma Tomatoes, Diced

1 Cup Parmesan Cheese

Cherry Tomatoes, Halved, for Garnish

Basil, for Garnish

Directions

1.    Warm the vegetable broth in a saucepan over medium heat.

2.    Heat the olive oil in a medium saucepan over medium heat. Add the onion, garlic, and a pinch of salt and cook stirring, until soft, about 5 minutes. Add the rice and cook until the grains are opaque, about 2 minutes.

3.    Add the wine and stir, scraping up anything stuck to the bottom of the pan.

4.    Add ½ cup warm broth and the tomatoes to the rice and bring to a simmer, stirring until the liquid is absorbed. Continue adding broth, ½ cup at a time, stirring between additions until fully absorbed. Cook until the rice is creamy, about 30 minutes.

5.    Stir in the parmesan and season to taste with salt and pepper.

6.    Garnish with tomatoes and basil to serve. 

Seared Tuna Steaks with Mango Salsa

What can be better than flavorful, vibrant mango salsa topped over Tuna! The spicy flavor from the jalapeno complements the sweetness of the mango creating a delicious whirlwind of flavors when paired with the Tuna!

What can be better than flavorful, vibrant mango salsa topped over Tuna! The spicy flavor from the jalapeno complements the sweetness of the mango creating a delicious whirlwind of flavors when paired with the Tuna!

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

½ Mango, Diced

½ Jalapeño, Minced

1 Yellow or Red Heirloom Tomato, Diced

1 Small or ½ Large Cucumber, Diced

1 Lime, Juiced

½ Cup Chopped Cilantro

2 Tuna Steaks

Salt and Pepper to Taste

1 Tablespoon Canola Oil

Directions

  1. In a bowl, combine the mango, jalapeño, tomato, cucumber, lime juice, cilantro, and a big pinch of salt.
  2. Pat the tuna dry and sprinkle a generous amount of salt and pepper.
  3. Heat a large skillet with the canola oil. When hot, place the tuna steaks into the skillet and sear for 2 minutes per side for medium-rare.
  4. Serve the tuna with salsa.

Vegan Kale Caesar Salad

The Traditional Caesar Salad contains dairy in its dressing, but not this one! We made a delicious lemon juice based dressing that is out of this world and topped our leafy greens with freshly made croutons!

The Traditional Caesar Salad contains dairy in its dressing, but not this one! We made a delicious lemon juice based dressing that is out of this world and topped our leafy greens with freshly made croutons!

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

­­

½ Cup Cashews

4 Slices White Bread

2 Tablespoons Olive Oil

1 Teaspoon Garlic Salt

1 Lemon, Juiced

1 Tablespoon Dijon Mustard

1 Garlic Clove, Peeled

3 Tablespoons Nutritional Yeast

2-4 Tablespoons Water

½ Teaspoon Salt

2 Teaspoons Capers

6 Cups Chopped Kale

1 Medium Tomato, Sliced into Wedges

1½ Cups Croutons

Dairy-Free Parmesan Cheese

Directions

  1. Place the cashews in a bowl, cover with warm water, and let sit for at least 2 hours or overnight.
  2. Preheat the oven to 400°F.
  3. Tear the bread into small pieces. Toss the bread with the olive oil and garlic salt on a baking sheet. Roast until golden and crisp, about 10 minutes. Cool.
  4. Drain the cashews. Add the cashews to a blender, along with the lemon juice, mustard, garlic, nutritional yeast, salt, and 2 tablespoons water. Blend until smooth, adding more water as needed to reach your desired consistency.
  5. Add the capers and pulse once to combine.
  6. In a large bowl, toss the kale and tomatoes with the Caesar dressing, massaging the leaves with your hands. Let the salad sit for 5-10 minutes to soften.
  7. Top with croutons and vegan parmesan cheese.