This recipe is a savory take on one of our first recipes (Breakfast Crepes). The crepe portion of the recipe is very similar to our sweet crepes recipe, only omitting the sugar. The best part of this recipe is definitely the artichoke cream sauce, which is so flavorful! It really compliments the mushroom and spinach filling

Ingredients :

• 7 cups vegetable broth
• 2 cups of lentils
• 1 medium yellow onion, chopped
• 4 - 5 cloves of garlic, chopped
• 2 bay leaves
• 2 sprigs of thyme or about 1 tbsp dry
• 2  lb bag of potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 8 oz bag of frozen corn and/or peas
• 1/2 cup plant based milk
• 4 - 5 large carrots, chopped
• 5 - 6 stalks of celery, chopped
• 1/4 cup red wine
• 3 oz. plant based margarine
• 8 oz pkg of mushrooms
• 1/4 cup red wine

Directions

1. Pre-heat oven to 400 degrees
2. Heat the oil and sauté the carrots, celery and onions until translucent.
3. Add the garlic and sauté another couple of minutes.
4. Add the mushrooms and red wine and sauté another couple of minutes.
5. Add the corn and/or peas, vegetable broth and lentils and bring to a boil. Add your bay leaves and thyme.
6. Let this come to a boil and then simmer for about 40 minutes or until the lentils are soft and the broth has been absorbed. Meanwhile, boil the potatoes until fork tender about 20 minutes. 
7. Strain and put in a bowl where you will add the margarine and plant based milk and mash.

Assemble

1. Use an olive oil spray on a large pan.
2. Put the lentil mixture in the pan and top with the mashed potatoes.
3. Bake for about an hour or until the potatoes are browned.

Note: If you would like to speed the process up a bit, you could bake for a lesser amount of time and then put the broiler on for about 4 - 5 minutes to brown the potatoes lightly.

Makes 3 sandwiches 
Ingredients

• 1/2 package tempeh 
• 3 slices of tomato 
• 3 slices of lettuce 
• 6 slices of wheat bread 
• 1/4 cup Just Mayo 
• 1 clove garlic 

Marinade: 

• 1/8 cup soy sauce 
• 2 tsp maple syrup 
• 1/2 tsp liquid smoke 

Directions

1. Cut tempeh into thin strips. Steam tempeh strips for ten minutes. 
2. While steaming, mix marinade ingredients. Once tempeh has been steamed, soak in marinade for at least an hour up to 12 hours. 
3. Once tempeh has been marinated, grill the slices until brown on both sides. Toast slices of bread. To make garlic aioli, mix Just Mayo with garlic and then spread on a slice of the toast.
4. Put three slices of tempeh, a slice of tomato, a slice of lettuce, and a slice of avocado.
5. Repeat with two more sandwiches. 

Seitan

Ingredients
2 1/2 cups vital wheat gluten 
1 cup nutritional yeast 
1 tsp cumin 
1 tbsp garlic powder 
1 tbsp onion powder
1 teaspoon smoked paprika 
1 1/2 tsp sage 
1 1/2 cups vegetable broth 
1/2 cup water 
1/4 cup ketchup 
2 tbsp soy sauce 
2 tbsp olive oil
Seitan Filling (see below)
Mushroom Gravy (see below)

Directions

1. Preheat oven to 325 degrees F
2. Mix all the dry ingredients in a large bowl and mix with a fork. In a second bowl combine the wet ingredients and mix well. 
3. Make a bowl out of the dry ingredients and pour the wet ingredients in slowly while stirring to combine. When mixed well, knead the dough for several minutes. 
4. Spread the dough out into a long rectangle. Pour Seitan Filling in a line along the long axis. 
5. Roll the dough into a tube, being careful to cover all the filling.. Wrap in aluminum foil. 
6. Place dough on the oven rack, turning once halfway through baking. 
7. When finished, take out the over and let cool. Once cooled, slice the dough into thick chunks (about 1/2 inch). Top with Mushroom Gravy to serve.

Seitan Filling 
Ingredients

• 4 oz of mushrooms. chopped
• 1 inch of white part of leek, chopped
• 4 oz brown rice cooked in vegetable broth 1 large clove of garlic
• 1/2 cup walnuts chopped
• 1/2 tbspn soy sauce
• 1 tsp sage
• 1/2 tsp thyme
• 1/2 tsp pepper
• pinch of pink himalayan salt
• 1 tbsp olive oil
• 1 tbsp white wine 

Directions

1. Heat up the olive oil and sauté the leek until translucent.
2. Add the garlic and cook a minute or so.
3. Add the mushrooms and cook a few more minutes.
4. Add the white wine and sauté a few minutes more then add the walnuts, soy sauce, rice and spices.
5. Cook for about 5 more minutes. 

Mushroom Gravy 
Ingredients

• 2 oz of mushrooms, chopped
• 2 oz of mushrooms, sliced
• 1 inch of white part of leek chopped
• 1 large clove of garlic
• 1/4 - 1/2 cup of vegetable broth
• 1/2 cup of plant based milk
• 2 tbsp of flour
• 1 tblsp sage
• t tblsp thyme
• 1/2 tblsp rosemary chopped fine
• 1 tblsp olive oil
• Splash of white wine
• Salt and pepper to taste 

Direction

1. In the same pan that you made the seitan filling, heat the olive oil until hot.
2. Sauté the leek and garlic until fragrant.
3. Add the chopped mushrooms and continue to sauté.
4. Add a splash of white wine and continue to sauté.
5. Add all of your spices and continue to sauté for a few more minutes.
6. Mix the flour with the plant based milk and try to eliminate the lumps.
7. Add the mixture to the pan and continue to saute. The mix should begin to thicken.
8. Add as much of the vegetable broth to get to a gravy consistency that you are satisfied with. Some people like it thinner or thicker than others.
9. Continue to cook for about 5 to 10 minutes. 

​Serves 6
Ingredients

• 1 cup of lentils, rinsed
• 2 cups of water
• 1/4 tsp salt
• 8 oz mushrooms, sauteed - optional
• 2 - 3 tbsp Mexican spice blend (recipe) or purchase a pre-made packet
• 1/2 lettuce roughly chopped
• 1 avocado, chopped in chunks
• 1 tomato, chopped in chunks
• Salsa
• Taco shells or chips or your choice 
• Queso Cheez recipe (optional)

​Directions
Bring water to boil and add lentils and salt. Simmer uncovered for 20 - 30 minutes. Stir occasionally to make sure the lentils are covered with the water. If using mushrooms, mix the lentils with then and add your Mexican spice blend until lentils are covered. Add water to cover your lentils to sauté for about 10 minutes or until all of water evaporates.  To plate up, spread chips on a plate and top with the Mexican meat and a dollop of Queso Cheez followed by lettuce, tomatoes, avocado and salsa. Enjoy!

This mushroom soup is a simple recipe that goes above and beyond other soup recipes. It's creamy texture and flavorful taste make it the ideal choice for a mid-winter meal. Packed with cashews, garlic, and mushrooms, it also is packed with nutrients as well.

,Serves 6
Ingredients

• 24 oz button mushrooms, sliced
• 4 cloves garlic, chopped
• 1/2 yellow onion, chopped
• 1.5 tbsp olive oil
• 1/2 cup raw cashews
• 4 cups vegetable stock
• 1/2 cup plant based milk or 1/4 cup water
• 3/4 cup white wine
• 1 tsp thyme
• 4 tbsp salt
• 1 tbsp flour
• 1/2 cup nutritional yeast
• fresh ground black pepper
• chopped fresh parsley for garnish
• ground paprika for garnish

Directions

1. Heat 1 tbsp olive oil in a pot over medium high flame. 
2. Add onion and sauté until translucent. 
3. Add 3/4 of the garlic and sauté for a couple of more minutes making sure to move around so prevent sticking
4. Add 20 oz of the mushrooms and continue to sauté 
5. Add the 1/2 cup wine and the thyme and cook for 5 minutes
6. Add the vegetable stock and cook on low heat for 15 minutes
7. Meanwhile blend the cashews with either the plant based milk or the water until smooth’ Also mix the flour with about two tablespoon of the stock taken from the mushroom mix and set aside
8. Blend the soup using a blender or emersion blender
9. Slowly add the flour mix to the soup and let simmer for about 5 minutes
10. Slowly add the cashew mix to the soup
11. Heat the rest of the olive oil in a pan and the rest of the garlic and white wine and then add the remaining mushrooms
12. Sautee for about 5- 10 minutes
13. Add these mushrooms to your soup and mix
14. Ladle soup into bowls and garnish with ground paprika and parsley

Serves 6
Ingredients

• 3 tablespoons olive oil
• 4 cloves garlic, chopped
• 1 medium onion
• 2 28 oz cans crushed tomatoes or 2 lbs whole tomatoes, chopped
• 1 small head of cauliflower, chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 3 tbs nutritional yeast flakes
• 1/2 to 1 cup of water
• 1/2 cup cashews soaked hot water
• Fresh chopped basil for garnish (optional)

Directions

1. add olive oil to  a large pot and heat over medium to high flame. 
2. Add your onions and sauté until translucent and then add garlic, basil, oregano and salt and sauté a couple of more minutes while moving it around with a spatula or spoon. 
3. Add the crushed tomatoes and cauliflower. Bring to a boil and let simmer vigorously for around 25 minutes. 
4. Meanwhile blend the cashews and water in a blender until smooth. 
5. Blend the soup in a blender or using an emersion blender.
6. Add the smooth cashew and nutritional yeast.
7. Simmer on low for another 10 - 15 minutes .
8. If the soup is too thick for your taste you can add more water.
9. Ladle soup into bowls and drizzle with olive oil and chopped basil if desired.