Vegan Meal Prep II | Freezer Edition

So first let me start by saying the gluten-free bread was DELICIOUS!  But, I had a bit of a kitchen flop which is why I couldn't share it with you. I'll be remaking the recipe later next week and I'll have the exact amounts. It was sort of an experiment gone completely right! With the exception of knowing the amounts I used. Trying to remake it, the recipe amounts were off resulting in a batter. The thin bread or crepe was simply a 1/2 of gluten-free flour with 1t of potato starch added. FYI the mix contained xantham gum. I simply added water until the mixture became runny and pour-able. In a medium nonstick pan add 2T on medium heat, man sure the bottom of the pan is thinly coated and cook  until set. I will be making this along with the gluten-free bread video, just be patient with me I'll have both of those ready to go just for you very soon :)

 

 

 

Equipment:
-Large Pot or High Walled Sauté Pan
-Wooden Spoon or Cooking Spatula
-Cutting Board
-Chef’s Knife
-Two Medium Mixing Bowl
-Medium Pot
-Zip Lock Freezer Bags (small & large)
-Tasting Spoon  

 

Braised Tofu Lentils
4c Lentils (rehydrated and cooked)
2ea Firm Silken Tofu (12oz boxes, large dice)
1/2c Onions (diced)
1/2c Green Bell Pepper (diced)
1/2c Yellow Bell Pepper (diced)
1c Spinach (julienne)
1ea Coconut Milk (14oz Can)
3T Garam Masala
2c Water
1T Cumin
1T Paprika
2T Chili Power
2T Garlic Powder
2T Cayenne Pepper ( optional, if you don’t like spicy food lessen the amount or leave it out)  
3T Vegan Chicken Bouillon
1ea Bay Leaf
Sea Salt tt
Black Pepper tt
2t Canola/Grape seed oil

 

Heat oil on medium high heat in a large pot or high walled sauté pan. Pan sear diced tofu until golden brown. Add peppers, onions and cook until they begin to brown. Add in spices, bouillon, lentils, water, and coconut milk. Cook for additional eight to ten minutes allowing the flavors to marry together with the lentils. Season with salt and pepper as desired. Remove from heat and stir in spinach. Allow to cool and Portion into Ziploc bags. Freeze and serve as desired.

 

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Equipment:
-Cutting Board
-Chef’s Knife
-Two Mixing Bowls
-Mixing Spoon
-Two Parchment or Foil Lined Baking Trays
-Ziploc Freezer Bags
-Small Non-stick Sauté Pan

 

Mock Chicken Patty
1c Textured Vegetable Protein (tvp)
1c Hot Water
1-1/2c Gluten-free Mock Chicken Mix
Black Pepper tt
Sea Salt tt

 

Preheat oven to 375F.
Mix all ingredients for mock chicken patties season lightly with salt and pepper. Pull a teaspoon of mock chicken mixture and cook in small sauté pan; approximately two minutes. Taste for seasoning and adjust to preference. Shape mock chicken patties and bake for 8 -10 minutes. Allow to cool. Transfer to freezer bag and store in freezer. Reheat (165F internal temperature recommended) and serve as desired.

 

Roasted Potatoes
3ea White Potatoes (rinsed, and wedged)
1T Thyme (dried or fresh chopped)
1/2T Paprika
1t Onion Powder
2t Sea Salt
Black Pepper tt
1T Water
1T Canola or Grapeseed oil (optional)

 

Preheat oven to 375F.
Mix all ingredients in medium mixing bowl.  Be sure potato wedges are evenly coated with spices. Transfer to baking sheet and bake for approximately 18 minutes or until potatoes become tender. Allow to cool and store in freezer inside of freezer safe zip seal bag. Reheat and serve as desired.

 

 

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Equipment:
-Cutting Board
-Chef’s Knife
-Medium Bowl
-Large Sauté Pan
-Wooden Spoon or Cooking Spatula
-Ziploc Bags

 

Italian Style Spicy Chicken Sausage* & Peppers
3ea Large Gluten-free Mock Chicken* Sausage [Italian Style] (cooked chopped)
1ea Green Bell Peppers (large dice)
1ea Yellow Bell Pepper (large dice)
1/2 Onion (large dice)
1ea Tomato (large dice)
2ea Portabella Mushrooms (large dice)
1t Liquid Smoke
1/2t Paprika
1t Garlic Powder
Black Pepper tt
Salt tt
2T Canola Oil (optional)
Kale (optional for serving)

 

In large sauté heat oil and saute mushrooms until tender and browned. Add pepper and onions and cook until vegetables begin to caramelize. Add mock chicken sausage and continue cooking to brown vegan sausage.  Add tomatoes, liquid smoke, spices. Season with salt and pepper to taste. Cool and transfer into Ziploc freezer bags with your desired starch and freeze. Defrost and reheat as desired.