Ingredients:

For the chickpea patties:

4 cups water
2 cups chickpea flour
1 teaspoon black salt
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/4 teaspoon smoked parika
1/4 teaspoon turmeric
2 tablespoons olive oil
olive oil spray

For the hollandaise sauce:

1 cup cashews, soaked for 1 hour
reserved cashew soaking water
juice of a lemon
2 tablespoons nutritional yeast
1-2 teaspoons dijon mustard (depending on your tastes)
1/2 teaspoon turmeric (for color- optional)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
salt to taste

To assemble:

2 english muffins (use GF if necessary)
1 recipe of Shiitake Bacon
1 large tomato, thickly sliced (providing at least 4 slices)
8 asparagus spears
Instructions

Timing Notes:
1. Start preparing your patties one day prior to when you want to serve the benedicts.
2. While the shiitake bacon is in the oven, you can make your sauce first, then cook the chickpea patties, steam the asparagus and toast the english muffins about 10-15 minutes before the bacon is done.

For the chickpea patties:
1. Line a 8x8 baking dish with parchment paper. Set aside.
2. In a large bowl, combine the chickpea flour, salt, and spices. In a large pot, bring the water to a boil. Once there is a rolling boil, slowly whisk in the chickpea flour mixture, until there is a mostly smooth texture (a few lumps are okay).
3. Whisk in the olive oil and continue to whisk for about 1 minute, until the mixture has the consistency of a thick pudding.
4. Pour into prepared baking dish.
5. Cover the dish and refrigerate overnight (or at least 8-9 hours).

When it is time to cook the patties (about 10-15 minutes before shiitake bacon is done), use the parchment paper in the baking dish to lift the chickpea mixture out of the dish and set on a cutting board. Using a round cookie cutter or biscuit cutter, cut out 4 round patties. (I also cut the leftover pieces of the mixture into small pieces and also placed them on a baking sheet line with parchment paper, and baked them for about 20 minutes after the bacon was done. They're great to save and use a snack or sandwich filling later.)

PAN-FRY INSTRUCTIONS: Heat a non-stick pan over medium heat and lightly spray with olive oil spray. Cook the patties on one side for about 3-4 minutes, until the bottom gets a little golden and crispy. Flip the patties, then cover the pan for another 3-4 minutes or until the bottoms are also golden and crispy. Remove from pan and set on a paper towel until ready to use.

BAKING INSTRUCTIONS: Preheat oven to 400. LIne a baking sheet with parchment paper and spread the patties and cutouts on the baking sheet. Bake in the oven for 20-25 minutes, flipping once halfway through, until the patties are firm and both sides are golden. Remove from oven and set aside.

For the hollandaise sauce:
1. Make the sauce while the patties are in the oven. Drain the cashews but reserve the water. Combine all of the ingredients (except the water) in the bowl of a food processor and process until smooth. Add water until desired consistency is reached (I used 13 tablespoons). Remove and chill until ready to use.

To assemble:
1. During the last 10-15 minutes that the shiitake bacon is in the oven, steam the asparagus. In a pot, fitted with a steaming device, bring about 1/2 a cup of water to a boil. Place the asparagus in the steamer, cover and let cook for about 5-7 minutes. Remove and set aside.
2. Cut open the english muffins and toast them in a toaster. Remove when done.
3. Place the english muffins on 2 plates, "nook and cranny" side up. Divide the shiitake bacon among the four pieces of english muffin. Place one chickpea patty on top of each muffin. Top each patty with a tomato slice. Top each with two asparagus spears (I cut mine in half and just used the tops to be fancy, but that's unnecessary). Pour hollandaise sauce over each benedict. . Serve immediately. Enjoy!

RECIPE: keepinitkind.com

Ingredients:
Serves: 2-3

• 2 Tablespoons extra-virgin olive oil
• 1 pound organic frozen hash browns
• 3-5 scallions, minced
• 6 ounces tempeh bacon, cut into 1/2" pieces*
• 2 Tablespoons capers
• 1/4 - 1/2 cup cashew sour cream (see easy recipe below)
• 1 Tablespoon whole-grain Dijon mustard
• Sea salt and freshly ground black pepper, to taste

Directions:

1. Heat the oil in a large skillet. Add frozen hash browns and scallions and sauté over a medium flame, covered, until the potatoes begin to brown on the bottom. Flip and brown again.
2. Meanwhile, combine all remaining ingredients in a medium bowl. Add the sour cream mixture to the browned hash browns and cook just long enough to heat, about 3 minutes. Salt and pepper to taste.


Cashew Sour Cream

• 1 cup cashews
• 1 Tbsp. miso
• 1-2 Tbsp. lemon juice, or to taste
• 1-2 Tbsp. apple cider vinegar, or to taste
• 1 teaspoon sea salt
• Fresh water, to desired consistency (add slowly!!)

Combine all ingredients.

​RECIPE: vegancoach.com

Ingredients:

• 1 tablespoon raw cashew pieces
• 1 Green Tea Bag 
• 2 bananas
• 2 cups spinach
• 1 cup ice

Directions:

1. Place the cashew pieces in a cup along with ½ cup of water and the green tea bag. Allow the tea to steep for about 5 minutes)
2. In the meantime, place the peeled bananas and the spinach in a blender. When the tea is ready, pour the tea and the cashew pieces into a blender. Pulse. Remove the lid and push down ingredients from the side of the blender. Blend again. You may need to repeat this step several times. Once everything is roughly blended, switch the blender to high until a smooth consistency is reached.
3. Add the ice and pulse again until the ice is pulverized.
4. Pour into a glass (or glasses) and serve immediately.

RECIPE: namelymarly.com

Ingredients:
For the Vegan Breakfast Casserole:

• 2 cups flour
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1/3 cup dairy-free margarine, sliced
• 2/3 cup soy buttermilk (plain soy milk mixed with 2 teaspoons of apple cider vinegar)
• Easy Scrambled Tofu (see recipe below)
• Veggie Sausage Crumbles
• 1 cup vegan cheddar cheese, shredded

For the Easy Tofu Scramble:

• 14-18 oz container of extra firm tofu, drained (but not pressed)
• 1 cup soy milk, plain (not vanilla)
• ¼ cup nutritional yeast flakes
• 1 teaspoon garlic powder
• 1 tablespoon ground flax seeds
• 1 tablespoon cornstarch
• Salt and pepper to taste

Directions:

For the Breakfast Casserole:

• Heat your oven to 400F. Prepare a 9 X 13 baking dish by spraying with vegetable spray.
• In a food processor combine the flour, baking powder, baking soda, and salt. Pulse for a second or two to combine.
• Next add the sliced margarine and soy buttermilk. Pulse again for several seconds to allow the mixture to combine.
• Press the biscuit mixture into the bottom of the pan. You don't have to worry if there are bits of flour here and there. Just make sure it's even distributed across the bottom.
• Prepare the Easy Scrambled Tofu recipe below.
• While you're waiting for the Scrambled Tofu to cook, spread the veggie sausage crumbles evenly over the top of the biscuit layer.
• Spread the finished Scrambled Tofu evenly over the top of the sausage crumbles.
• Top with shredded vegan cheese.
• Place your dish in the oven and bake for 30 minutes, until the biscuit layer appears done and the cheese is melted. Tip: Sometimes vegan cheese may take a little bit more heat to melt. If you're finding that to be the case, you can turn the oven up to 400F for the last 5 minutes to coax that vegan cheese to melt.
• Remove from the oven to cool. Serve warm.

For the Easy Tofu Scramble:

• Spray your skillet with a little bit of vegetable spray.
• Tear the tofu into chunks and place in the skillet over medium heat.
• In a bowl processor add the soy milk, nutritional yeast flakes, garlic, ground flax and cornstarch. Stir to combine.
• Pour the soy milk mixture over the tofu and use a spatula to begin breaking down the tofu pieces. I like to get them down to bite-size morsels. Make sure each piece is covered with the soy milk mixture.
• Simmer over medium-low heat until the scramble thickens.
• Salt and pepper to taste

RECIPE: namelymarly.com
​

Serves 4
Tostadas are a tasty alternative to tacos—with the same satisfying flavors. Serve with your favorite salsa and hot sauce.

Ingredients:
Topping

• 2 Tbs. vegetable oil
• 2 poblano chiles, cut into ½-inch-wide strips
• 1 large red onion, quartered and thinly sliced (2½ cups)
• 4 cups quartered cremini mushrooms (12 oz.)
• 1 ½ cups cooked black beans, or one 15-oz. can black beans, rinsed and drained
• 1 Tbs. ground cumin
• ½ tsp. ground coriander
• 2 cloves garlic, minced (2 tsp.)

Slaw

• 2 cups thinly sliced red or green cabbage
• 1 cup chopped cilantro
• 2 Tbs. lime juice (from 2 limes)

Tostadas

• 4 tostada shells
• 1 avocado, sliced

Instructions:
1 To make Topping: Heat oil in large non-stick skillet over high heat. Add chiles, onion, and mushrooms; cook 12 minutes, or until mushrooms begin to brown. Add beans, cumin, coriander, and garlic; sauté 1 minute to heat through.
2 To make Slaw: Toss together all ingredients in medium bowl. Season with salt, if desired.
3 To assemble Tostadas: Spoon ½ cup Topping onto each tostada shell. Top with ¼ cup slaw and ¼ avocado.
Make-ahead instructions: Topping can be refrigerated three days or frozen up to three months.

Serves 8
For the full Indian curry experience, serve this dish with warmed naan (Indian flat bread), sliced green onion, and a bowl of spicy chutney. Be sure the lid to the Dutch oven closes tightly over the spinach so no steam escapes while the dish is cooking.

Ingredients:

• 3 cups jasmine rice
• 3 cups low-sodium vegetable broth, divided
• 3 large russet potatoes, cut into ½-inch cubes (6 cups)
• 3 15-oz. cans chickpeas, rinsed and drained
• 3 14.5-oz. cans diced tomatoes, drained
• 1 medium onion, diced (1 cup)
• 9 cloves garlic, chopped (3 Tbs.)
• 3 Tbs. curry powder
• 3 cups tightly packed baby spinach leaves, roughly chopped (4 oz.)

Directions:
1. Preheat oven to 450°F. Generously spray inside of 5 1/2- or 6-quart Dutch oven with cooking spray.
2. Stir together rice and 2 1/4 cups broth in pot. Top with potatoes, season with salt and pepper, then add chickpeas.
3. Combine tomatoes, onion, garlic, curry powder, and remaining 3/4 cup broth in bowl. Season with salt and pepper. Spread tomato mixture over chickpeas, then top with spinach. Cover pot, and bake 53 minutes, or about 3 minutes after aroma wafts from oven.

RECIPE: Vegetariantimes.com

Ingredients:

Enchilada Sauce

• 2 tablespoons vegetable oil
• 2 tablespoons whole wheat flour
• 4 tablespoons chili powder
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 tablespoon tomato paste
• 2 cups vegetable broth

Enchilada Filling

• 1/2 white onion
• 1 bell pepper
• 1 small zucchini
• Salt and black pepper
• 1 can black beans (drained)
• 1/4 cup sliced olives
• 3 green onions
• 1/2 cup chopped cilantro
• 8+ corn tortillas

Directions:

• In a small saucepan, heat 2 tablespoons of vegetable oil until warm (but not scalding).
• Add 2 tablespoons of flour into the pan and whisk until no clumps remain.
• Slowly add all the spices (chili powder, oregano, garlic powder, and salt) as well as the tomato paste. Whisk to combine (it will be very thick).
• Pour in the vegetable broth slowly, in thirds, whisking to incorporate the spices and remove any lumps.
• Turn the heat down and let this simmer for 15 minutes to thicken slightly. At this point, give it a taste and feel free to adjust any spices as necessary.

This filling, made with black beans, sautéed veggies, olives, and cilantro is the perfect, healthy compliment to the corn tortillas and fresh enchilada sauce. Here’s how to do it:

• Chop half a white onion and add to a skillet with a splash of water and allow it to cook and soften for several minutes.
• Meanwhile, loosely chop 1 bell pepper (any color) and 1 small zucchini squash into bite-sized pieces and throw them into the pan as well.
• Season with a few pinches of salt and pepper and allow to cook until fully softened (but not browned) for about 6-8 more minutes.
• Drain the can of black beans and add them into the pan, just until warmed, then remove from the heat and get ready to assemble the enchiladas.
• Also, chop the black olives, slice the green onions, and chop the cilantro.

 Assemble & Bake

• First, preheat the oven to 350º and spread 1/2 cup of the enchilada sauce along the bottom of a large casserole dish (this will help the enchiladas stick after being rolled).
• Heat the tortillas in the microwave for 30 seconds to make them much softer and less likely to crack in half.
• The easiest way to assemble the enchiladas is by pouring a generous amount of sauce into a skillet (not heated) and then dip one side into the sauce and flip it over so that both sides are coated with a little sauce (as shown above).
• While still in the skillet, add about 2-3 tablespoons of the veggies and black beans along with a few olives, green onions, and a sprinkling of cilantro.
• From there, gently roll the enchilada around the filling and carefully place it into the casserole dish, with the seam towards the bottom so it stays rolled.
• Repeat for all the enchiladas, then cover the dish with foil and bake at 350º for around 20 minutes until the sauce turns slightly darker and begins bubbling around the edges.

Garnish options: Top with a drizzle of cashew cream by simply blending equal parts raw cashews and water with a pinch of salt. Also, avocado slices make an excellent pairing.

RECIPE: oneingredientchef.com

Ingredients:

• 1/4 cup raw cashews
• 1/4 cup sunflower seeds
• 1 teaspoon apple cider vinegar
• 1 tablespoon brown sugar
• 3 cups sliced oyster mushrooms
• 1 shallot
• 1 tablespoon soy sauce

• 1 teaspoon garlic powder
• 1 cup chopped celery
• 1 cup halved green grapes
• 2/3 cup walnuts
• Sea salt & black pepper, to taste
• Baby spinach, for serving

Directions:

​Instead of mayonnaise, we’ll be using nuts and seeds to make a creamy dressing. To do this, soak about 1/4 cup of raw cashews with 1/4 cup sunflower seeds for at least an hour. Then, when ready to make the salad, drain off the soaking water and blend them with a teaspoon of apple cider vinegar, a tablespoon of brown/turbinado sugar, a few pinches of salt, and just enough fresh water to form a mayonnaise consistency. Blend until smooth and set aside.
In a skillet, combine 1 finely-diced shallot with a tablespoon of soy sauce, a sprinkle of powdered garlic, and 3 cups of oyster mushrooms that have been sliced or pulled apart into small chicken-like shreds. Allow this to simmer together for about 7-8 minutes, tossing regularly, until the mushrooms soften and you have something that looks, smells, and tastes eerily like chicken:

With the “mayonnaise” and the “chicken” ready, it’s time to assemble this easy salad! Grab a large mixing bowl and add 1 cup of sliced celery, 1 cup green grapes (sliced in half), 2/3 cup chopped walnuts, and the mushrooms (strain out any excess liquid from the mushrooms first). Toss together, then add about 1/2 cup of the cream sauce onto the salad and a generous sprinkle of salt and ground black pepper.
Refrigerate until chilled and serve on a bed of baby spinach, on toast, or just with a fork.

​RECIPE: oneingredientchef.com

Ingredients:

• 2 cups cooked quinoa
• 1 lemon (juice)
• Pinch of salt
• 1 cup light coconut milk
• 2 bananas
• 1 cup berries (1/2 cup of two kinds)

• 1/3 cup walnuts
• 1-2 tablespoons chia seeds
• 1 teaspoon vanilla
• 1-2 tablespoons maple syrup
• Maca powder (optional)
• Chopped mint (for garnish)

Directions:
​Having leftover quinoa to use in this recipe makes it even easier, but if you’re making it fresh, do that first. The recipe calls for about two cups of fluffy quinoa, which means you’ll need to start out with 1 cup of dry quinoa and 2 cups of water.

With the quinoa ready, add it to a large skillet along with a pinch of salt and some lemon juice. Then add the coconut milk and banana (cut into rounds). Turn the heat to medium-low and give these ingredients about 5 minutes to simmer, stirring occasionally.

Next add all the remaining ingredients (minus the mint) and give it another 5 minutes until most of the coconut milk is absorbed and everything is blending together beautifully. Garnish with some fresh chopped mint leaves and enjoy.

RECIPE: oneingredientchef.com