The TikTok Tuncado recipe has taken the internet by storm with its unique combination of tuna, avocado, and seasonings. I wanted to veganize this recipe with smoked tofu! In this blog post, I’ll show you how to make a vegan version of the TikTok Tuncado recipe using smoked tofu instead of tuna and made gluten free using The Thin Artisan Flatbread from Little Northern Bakehouse. I also used furikake to add some fishiness to the smoked tofu that you would usually find in canned tuna. My toddler and infant loved this “tuna” salad as much as I did and it will definitely be added to the lunch rotation!
It’s the new year and if you are looking to incorporate more plants into your diet, I’ve got an easy vegan teriyaki “fish” burger that you can add to your repertoire to use all year long. This burger is so flavourful, easy to make and is a crowd pleaser. Pair it with a bun for a burger or use this tofu as a topping on a salad, curry and even rice!
If you make this recipe, don’t forget to share it and tag me @thesavvypantry!
Now set forth and be savvy!
Ingredients – Teriyaki Marinade
1/4 cup soy sauce
1/4 cup water
2 tbsp brown sugar
1 tbsp Bull’s eye BBQ Sauce
1 tbsp rice wine vinegar
1 clove of garlic, minced
1-inch nub of ginger, grated
Ingredients – Spicy Slaw
½ cup vegan yogurt
2 tbsp sriracha (or Asian hot sauce of your choice)
1 tbsp pickle brine (or can use lemon juice)
1 tsp granulated garlic
1 tsp granulated onion
½ tsp salt
½ tsp black pepper
1 cup red cabbage, sliced
1 cup green cabbage, sliced
1 green onion, sliced
Ingredients – Burger
4 burger buns of your choice
1 Block of Extra Firm Tofu, divided into 4 blocks
3 tbsp flour
2 tsp ground flax seed
6 tsp hot water
3 tbsp panko bread crumbs
1 tbsp Furikake (or 1 tbsp toasted black and white sesame seed)
1 tbsp oil
Ingredients – Mushroom Topping
1 package oyster mushroom (150 g)
Directions for the Marinade
Cut the block of extra firm tofu into equal squares
Place the tofu into a heat safe container
Add all of the ingredients for the marinade to a small pot
Heat the marinade mixture over medium heat until it just comes to a roaring bubble, about 5 minutes
Take the mixture off the heat as soon as the marinade bubbles
Pour the marinade over the tofu blocks and set aside to marinate while you continue preparing the rest of the ingredients – ideally let this marinade for minimum 1 hour in the fridge – if you can, overnight is ever better.
Directions for the Spicy Slaw
In a large mixing bowl, mix together the vegan yogurt, sriracha, pickle brine, granulated garlic, granulated onion, salt and pepper until well combined
Add the cabbage and green onion to the sauce and toss until well combined
Set aside until it’s ready to assemble your burger
Directions for the Tofu
Preheat oven to 400 degrees
Set up a dredging station with 3 bowls:
Placing the flour into 1 bowl
Combine the flax seed and hot water in a 2nd bowl
Mix the panko breadcrumbs and Furikake in the 3rd bowl
Dip each piece of tofu into the flour mixture until well coated, then into the flax mixture to create a binder and then finally into the panko mixture until the tofu is completely crusted
Set each piece of tofu onto a wire rack over a baking sheet
Reserve the rest of the marinade for the mushroom topping
Using a pastry brush, brush oil onto the top and bottom pieces of the tofu, reserving the remaining oil to cook the mushrooms
Bake the tofu for 20 minutes, flipping them over halfway through
Directions for the Mushroom Topping
Wash 1 package of oyster mushrooms, peeling the large mushrooms into smaller pieces from the head down to the stem of the mushroom
In a medium sauce pan, heat the remaining oil from the tofu over medium-high heat until the pan gets hot, about 1 minute
Add the mushrooms to the pan and sautee until they start to get some nice color on them, around 5-7 minutes. A tip to help them develop their caramelization is to not move the mushrooms too much, tossing them only occasionally so they get a chance to brown on each side
Let the mushrooms cook down until they are half their original size
Add in the rest of that tofu marinade and cook down until the majority of the marinade down until it has reduced and you’re left with a glaze on the mushrooms, about 3-5 minutes
Take the pan off the heat and set aside until assembly
Directions to assemble the burger
Starting with your buns (toasted if you like), place a mount of slaw on top of the bottom of the bun
Next, place a piece of your baked tofu on top of the slaw
Top the tofu with some of the mushroom mixture
Serve with your favourite sides!
You can also use the tofu in a salad or bun-less for a low-carb option!
I have been on a craze with meal prep since my fitness challenge back in January of 2021. But especially since going back to work full time, it is so important for me to have meals prepped for the week so that I can concentrate on work and spend all of my extra time with my son!
This has made me want to utilize sheet pan means! Not only are sheet pan meals so easy to prepare, but you can make so many different dishes with minimal effort! I especially love this tofu halloumi with chimichurri sauce because it can be eaten on rice, in a salad or even a wrap!
Check out the full recipe below!
Now set forth and be savvy!
Makes 4 servings
Ingredients
Juice from 1 lemon
4 tbsp nutritional yeast
1 tbsp dried oregano
2 tbsp white miso paste
3 tbsp water
1 tsp garlic
1 tsp dried dill
½ tsp salt
1 block of extra firm tofu
Directions for the Tofu Halloumi
Press the block of extra firm tofu by placing it I the bottom of a salad spinner or strainer, placing a plate on top of the tofu and then a heavy pot on top of the plate to press. Continue to the next step.
To the bottom of a shallow glass container, mix all of the marinade ingredients until smooth
After about 20 minutes, cut the tofu block into 16 even pieces
Place the tofu pieces into the marinade and gently coat each piece of tofu.
Cover and let marinade for 4 hours – it’s even better over night
Ingredients
1 cup packed mint
1 cup packed cilantro
1 cup packed parsley
½ cup packed basil
3 stalks of green onion, chopped into 1-inch pieces
1 tbsp dried oregano
½ cup water
¼ cup red win vinegar
3 cloves of garlic
1 tsp salt
½ tsp black pepper
Juice from 1 lemon
1 tsp chili flakes
Directions for oil free Chimichurri Sauce
Add all ingredients into a food processor and blend until smooth
Store in a class jar
This sauce can be kept in the fridge for up to a week – I also like to divide in 2 and freeze a portion for later use
Directions for tray bake
Pre-heat oven to 350 degrees
Line a baking tray with parchment paper
After the tofu is done marinading, place them evenly onto the tray
Bake for 20 minutes, flipping half way
Optional: at the same time, you can also roast some veggies to go along side for a full meal!
I am still making my way through using that frozen pumpkin from roasting my pumpkin from last Halloween. If you haven’t seen that blog post, be sure to check it out for the full tutorial.
This vegan pumpkin mac and cheese is creamy and earthy. You can serve it right out of the pot, or go the extra step and bake it with a nice crunchy top. I also served this to my 7 month old and he loved it!
Check out both variations down below!
Now set forth and be savvy!
Makes 4-6 servings
Ingredients
3 cups of elbow macaronic pasta (or pasta of your choice), dry
1 package silken tofu (300 g)
2 cups of pumpkin puree
¼ cup nutritional yeast
1 tbsp arrow root
1 tsp onion powder
1 tsp garlic powder
1 tsp dried mustard (or use 1 tsp Dijon mustard)
½ tsp dried sage
½ tsp salt
¼ tsp black pepper
2 cups vegan cheese
Topping (optional)
¼ cup panko bread crumbs
2 tbsp vegan parm (you can also just use 2 tsp nutritional yeast)
2 tsp dried parsley
1 tsp dried onion flakes
¼ tsp salt
Directions
Bring a large pot of water to a boil, and cook the pasta according to package instructions
In the mean time, blend the rest of the sauce ingredients in a blender until smooth
In a medium sized pan, heat the sauce mixture over medium heat until it just comes to a bubble, and heat through for about 5 minutes, stirring constantly so that it doesn’t stick to the bottom of the pot.
Add the cheese and stir until it is fully melted.
Take the sauce mixture off the heat, add the drained pasta. Mix to combine.
Serve with fresh parsley on top.
For the baked variation, pour the mac and cheese into a baking dish.
Fitness has always been an important part of my daily routine, even throughout my entire pregnancy. I worked out from 12 weeks of pregnancy all the way till I was 41 weeks pregnant! I’m glad that I did because I believe it helped me with the delivery and recovery of the pregnancy.
Although I had to modify my workouts while I was pregnant, I knew I wanted to really challenge myself and gain my strength back after 3 months postpartum. I began by working out every day and slowly building up my strength. When I was about 6 months postpartum, I decided to join Muse Fitness on an 8-week Beta Butt and Abs Challenge.
Follow me on my 8-week fitness journey as I regain my strength, endurance and most importantly my identity.
This week’s blog post and video showcases the 1st week of the challenge. See below for the meal plan I had during the week, which features high protein, low carb vegan meals, all while I am still exclusively breast feeding!
I have also included the macros break down for each day below!
Don’t forget to subscribe to watch my full transformation!
Serve immediately or can make it the night before.
Enjoy!
Makes 4 portions
Ingredients
1 cup red split lentils
2 cups water
2 apples, your choice, peeled, cored, diced and divided into 2 portions
1 tbsp ground cinnamon
2 tsp ground cardamon
1 tsp ground nutmeg
1 cups soy milk
Blueberries (optional)
Directions
Soak the lentils for 2 hours – red lentils do not need to be soaked longer than this, especially the red split lentils
When you’re ready to cook the lentils, drain and rinse the lentils until the water runs clear (about 3 times)
I like to use my rice cooker to cook this porridge and setting it to cook for 20 minutes. You can also do it over the stove top.
Stove top method:
Place lentils into your pot and add the rest of the ingredients except for the blueberries and diced apples pieces from 1 apple
Bring the pot up to a boil over high heat, stirring occasionally to prevent the lentils from sticking.
Turn the heat down to medium as soon as the pot comes to a boil and simmer the contents for about 20 minutes, until the lentils become tender.
Divide into 4 portions and top with the remaining apples and blueberries (optional)
I like to prep this in advanced and freeze it in portions so it’s easy to have in the morning.
Makes 1 portion
Ingredients
1 portion of Black Bean Noodles
1 tbsp white miso paste
1 ½ cups of water or homemade veggie broth (no sodium or oils)
½ block of extra firm tofu (175 g)
¼ cup shredded carrots (50 g)
3 head of baby bok choy, sliced in half
½ pack of enoki mushroom (your choice)
Handful of pea shoots, spinach or kale
handful of green onion for garnish
Directions
Book the black noodle pasta according to package directions, drain and set into a large soup bowl
Dissolve the white miso paste into ½ cup of the water/veggie broth in a medium sized pot
Once the miso is dissolved, add the rest of the veggie brother and the remaining ingredients (except for the green onion)
Bring to a simmer and cook until the veggies are cooked through
Pour over the noodles and garnish with green onion
Ingredients for bowl – Makes 4 portions
2 cups dried TVP, rehydrated in water
1 package of beyond meat ground beef
2 tbsp taco seasoning (I use homemade taco seasoning to control the salt)
½ cup water
1 tbsp soy sauce
1 tsp salt
Ingredients for sauteed mushroom and peppers – Makes 4 portions
1 red onion, sliced
1 clove of garlic, minced
2 bell peppers, sliced
1 package of mushrooms sliced
1 tsp dried oregano
1 tbsp soy sauce
¼ tsp salt
¼ tsp ground black pepper
Ingredients for cauliflower cilantro lime rice – Makes 4 portions
1 head of cauliflower
Juice of 1 lime
Handful of cilantro, chopped
½ tsp ground black pepper
Ingredients for vegan sour cream – Makes 4 portions
1 package of silken tofu (300 g)
Juice from 1 lemon
1 tbsp ACV
½ tsp salt
Directions for Taco Meat
To cook the taco meat, start by rehydrating the TVP in water, set aside
In a large frying pan, cook the beyond meat grounds over medium-high heat. I like to use a potato masher to break up the grounds.
Stir the meat so that it browns evenly, for about 5 minutes.
Drain the TVP and add it to the meat mixture. Stir to combine.
Add the rest of the ingredients for the taco meat and cook until the water is dissolved, about 5 minutes.
Portion into 4 equal portions
Do not clean out the pan – continue to the next step to cook the mushroom and peppers
Directions for Mushroom and Peppers
Using the frying pan from the taco meat (we will want to use the residual fat to cook the mushrooms and peppers), add the onion and garlic and cook over medium-high heat for about 3 minutes, just so that the veggies become fragrant
Add the sliced mushrooms and peppers and cook for about 5 minutes, until the veggies get a nice color on them. Depending on your stove top you might need to turn the heat down to medium.
Add the rest of the ingredients and cook for about a minute until all of the seasoning is well incorporated.
Portion into 4 equal portions adding it to the bowl of the taco meat
Directions for Cauliflower Cilantro Rice
Chop the cauliflower into bite sized pieces
Add it to the food processor and pulse until you get a rice consistency
In a clean pan, add the riced cauliflower along with the remaining ingredients and stir until the cauliflower is cooked. You might need to add a splash of water to help steam and cook the cauliflower rice – about 7 minutes
Portion into 4 equal portions and add it to the bowl of the taco meat, mushrooms and peppers
Directions for Vegan Sour Cream
Add all of the ingredients into a food processor and blend until smooth
Portion into 4 equal portions and serve on top of the taco bowls.
Enjoy!
See below for the full day of macros for Monday/Thursday:
Ingredients – Makes 3 portions
1 tsp oil
1 clove of garlic, minced
1 package extra firm tofu (350 G), crumbled
3 tbsp nutritional yeast
½ tsp ground turmeric
½ tsp black salt
¼ tsp ground black pepper
1 tbsp water
Directions
Heat oil over medium heat in a large frying pan
Add the garlic and cook for about 3 minutes
Add the rest of the ingredients except for the water, and stir to combine.
Continue to cook the tofu mixture over medium heat for about 7 minutes
Add the water and cook until the water has dissolved
Portion evenly into 3 containers
Ingredients – Makes 6 portions
2 cups red lentils
1 can full fat coconut milk
2 tbsp garam marsala
½ tsp ground coriander
½ tsp ground ginger
½ tsp ground turmeric
1 tsp salt
1 tbsp soy sauce
4 cups of water
Directions
Rinse the lentils in a strainer until the water runs clear, about 3 times
In a large frying pan, heat the coconut cream from the can of coconut milk by taking a spoon and scooping a spoonful of cream from the top layer
Sautee the spices (except the salt) in the coconut cream over high heat until fragrant, about a minute
Add the lentils, the rest of the coconut milk, salt, soy sauce and water and bring up to a boil.
Once the pot is boiling, turn it down to a simmer and cook until lentils are fully cooked, about 20 minutes.
Divide into 6 portions. You can also serve this with cauliflower rice.
Ingredients – makes 4 portions
1 package of silken tofu (300 g)
1 ½ cup vegan beef broth
1 package vegan ground beef (I used lightlife for this recipe)
2 cups dried TVP, rehydrated in water
1 onion, diced
3 cloves of garlic, minced
1 package mushrooms (227 g)
2 cups chopped kale
2 tbsp soy sauce
1 tsp black pepper
1 package high protein pasta (I used Liviva Soy Fettuccini)
Directions
In a blender, blend together the silken tofu and vegan beef broth – set aside
In a large non-stick skillet over high heat, add the vegan ground beef
Break apart so that they resemble a crumble and sautee for 3 minutes
Add in the onion and garlic and sautee for another minute
Add in the mushrooms and continue to sautee for 2 minutes
Lower the heat to medium and add in the rehydrated TVP (if there is extra water, drain the TVP before adding the mixture)
Mix the protein until it is well combined
Add in the kale, soy sauce and black pepper and continue to stir until the kale is wilted and well incorporated
Add in the silken tofu mixture and mix until well combined with the meat mixture – it should be creamy and not watery
Add salt to taste
Divide equally into 4 portions
Serve on top of high protein pasta
See below for the full day of macros for Tuesday/Friday:
Ingredients – makes 4 portions
1 cup steel cut oats
2 cups soy milk
2 cups water
¼ cup hemp hearts
Directions
I like to cook my steel cut oats in a rice cooker, but you can use a slow cooker or instant pot as well
Pour all of the ingredients into the container of a rice cooker, slow cooker or instant pot
For rice cooker and instant pot method: Select the function which automatically cooks oats
For slow cooker method, cook on low for 6 hours
Portion evenly into 4 containers, heat in the microwave or stove top with water before serving. Can be frozen for easy breakfasts as well!
Ingredients – makes 1 portion
1 serving of high protein black bean noodles
1 cup edamame
1 king oyster mushroom, sliced (or mushroom of your choice)
Handful of spinach, kale or bok choy
1 tbsp soy sauce
½ block of extra firm tofu (about 175 G), cut into cubes
Directions
Cook the black bean noodles according to packed directions. Cook the edamame in the same pot to save time and water
Once the pasta is done cooking, drain and set aside
In a non-stick frying pan, add the sliced mushrooms and cook over medium heat until it gets color, for about 3 minutes
You may need to add a splash of water if your mushrooms are sticking
Add in your greens, the sou sauce and the tofu and cook until the greens are wilted and the tofu is cooked through, about 5 minutes
Add the pasta and edamame to the pan and toss until combined.
Serve hot or can be eaten cold. Goes great with hot sauce on the side!
Original seitan recipe found at Connoisseurus Veg – makes 4 portions
Ingredients for seitan dough
1 cup vital wheat gluten
¼ cup quinoa flour
1 cup water
Ingredients for beef flavour broth
5 ½ cup homemade veggie discard broth
½ cup red wine vinegar
2 tbsp vegan Worcestershire sauce
1 tsp dried thyme
½ tsp onion powder
½ tsp granulated garlic powder
1/3 tsp black pepper
Directions to make seitan
In a large bowl, mix the vital wheat gluten and quinoa flour together
Add in the water and stir with a wooden spoon until a soft dough forms
Knead the dough for 5 minutes by hand, or in a stand mixer
Let rest while you prepare the broth – you can also prepare the seitan the night before and let it rest in the fridge overnight
Place all of the ingredients for the broth in a medium sized pot (not too large since you will need enough liquid for the dough to be submerged)
Set the temperature to high and let the broth come to a boil
Meanwhile, divide the dough into 4 equal portions, shape into mini loaves
Once the pot comes to a boil, lower the heat to low so that there is a steady simmer
Carefully lower each piece of dough int the simmering broth and let simmer for 1 hour, with the lid slightly ajar
The dough should double in size during the cooking process
Once an hour has passed, remove the seitan from the pot and let cool on a rack.
I stored the seitan immediately in the freezer after I let it come to room temperature.
Take out the night before serving
Can be sliced, cut into chunks, marinated. I left it as a “steak” and served it with a mix of soy sauce and miso, baked in the oven over medium
Tip for the left-over broth – store it in a jar and save it to be used in the vegan stroganoff recipe above
See below for the full day of macros for Wednesday/Saturday:
Winter is now upon us, which means it is congee season in my household. If you haven’t heard of congee before, it is a Chinese rice porridge, usually made with leftover rice. Growing up, my grandparents made congee almost every weekend in the wintertime, and we could expect a big batch after major holidays, when they would make the congee using leftover Turkey meat and bones.
Since we don’t usually have leftover rice and are primarily plant based in our home, I like to use half uncooked rice and half lentils to bulk up the protein and nutrients. I also like to add shiitake mushrooms to really give the congee a depth of flavour.
This congee can easily be made in an instant pot the day of or a slow cooker the night before so that it’s ready for breakfast/lunch.
If you haven’t seen my last video on how I roast a Jack-O-Lantern pumpkin, check it out here (https://bit.ly/34it2mq). I repurposed the pumpkin by adding it to this congee recipe to add extra creaminess and nutrients. I also love topping it with Chinese fried donut, sauteed snow pea shoots and peanuts. Let me know in the comments below what your favourite toppings are!
Now set forth and be savvy!
~makes about 8 large servings
Ingredients
6 dried shiitake mushrooms
1 cup uncooked jasmine rice (or whatever rice you have)
1 cup red lentils
12 cups water
1 2-inch nub of ginger
2 tbsp soy sauce
1 tbsp mushroom powder
2 cup pumpkin puree
Salt to taste
Directions
Re-hydrate the dried shiitake mushrooms by placing them in a bowl and cover with hot water – set aside for 30 minutes
Place 1 cup of uncooked jasmine rice in your instant pot container and rinse 3 times until the water runs clear. To rinse, fill the pot with some water so that you have room to massage the rice for 30 seconds, pour out the water (or reserve the water to water your outdoor plants) and repeat 2 more times.
Once the rice is washed, place the container into the instant pot machine and add the water, red lentils, ginger, soy sauce and mushroom powder
Slice up the shiitake mushrooms and add to the pot along with the water
Place the lid on and ensure that the nob at the top is set to “sealing” and not “venting”
Turn the instant pot on and select the “Porridge” function, increase the time to 30 minutes
Once the instant pot is done cooking, allow the pressure to decrease naturally – you will know that there is no more pressure once the red nob has descended. You can also turn the nob to “venting” to ensure there is no more pressure.
Remove the lid and stir the congee – it can be served immediately
If you haven’t already seen Chrissy Teigen’s recipes all over the internet, you definitely need to check them out. Her recipes are full of flavour and always so craveable. When I saw a post on Instagram for how to make it vegan, I knew I needed to make my own version using ingredients that I always have on hand.
This recipe is easy to whip together during the week and so full of flavour you can easily serve it for a dinner party (post COVID of course). See below for my version of this delicious recipe.
Now set forth and be savvy!
Makes 4 servings
Ingredients
340 g of pasta your choice (I like to use linguine)
1 package silken tofu (300 g)
3 tbsp sambal oelek
2 tbsp nutritional yeast
2 tbsp white miso paste
1 tsp onion powder
1 tbsp olive oil
2 cloves of garlic, minced
1 package king oyster mushrooms, sliced (optional)
1 packaged smoked tempeh (or other vegan bacon)
340 g of pasta (I like fettuccini)
½ cup reserved pasta water
Salt and pepper to taste
Green onion to garnish
Directions
Cook the pasta according to package instructions
In a food processor, blend the silken tofu, nutritional yeast, miso paste, sambal oelek and onion powder until smooth.
In a large frying pan, heat up the olive oil over medium heat
Add the minced garlic and sautee for about 3 minutes
Add the king oyster mushrooms and sautee for another 4 minutes until browned
Crumble the smoked tempeh and sautee for another 2 minutes until browned
Turn down the heat to low
Add the cooked pasta to the pan and toss in with the mushroom and tempeh mixture
I love pasta and love how versatile it is. I especially love Catelli’s Smart pasta since it has 2x the amount of fiber when compared to the regular white pasta, but it still satisfies my craving for pasta.
I developed this lentil Bolognese recipe years ago but am finally sharing it with you. It is perfect for meal preps and can easily be doubled so you can always have a few jars available in the freezer. You can swap out any of the veggies in the below and use whatever you have on hand such as zucchini, eggplant and even cabbage.
This recipe is super easy to make and pairs perfectly with Catelli Smart Spaghetti. Hope you guys try this recipe out and let me know in the comments below what you think!
Now set forth and be savvy!
~Makes approximately 10 servings
Ingredients
1 tbsp olive oil
4-6 garlic cloves (the more the merrier!)
1 leek, chopped
2 carrots, grated
1 package of cremini mushroom (~227g), chopped
2 tbsp dried parsley
1 tbsp dried basil
2 tsp dried oregano
2 tsp salt
1 tsp pepper
1 tbsp soy sauce
1 28 oz can diced tomatoes
1 156 ml can of tomato paste
2 cup red split lentils
4 cups water
Directions
Sautee the garlic in the olive oil over medium heat for about 2 minutes
Add the leek and sautee for another 3 minutes
Add a splash of water if needed
Add the grated carrots and mushrooms along with the parsley, basil, oregano, salt and pepper; cook for 4 minutes
Add the soy sauce, canned tomatoes, tomato paste, lentils, water and let simmer for 30 minutes or until the lentils are cooked through, stirring occasionally to prevent the sauce from sticking to the pot, turning the heat down to medium low halfway through the simmering time
Summer might be almost over but it won’t stop me from eating salads! My favourite salad to eat growing up has always been Caesar salad and I am happy to have been able to re-create the flavours in this vegan version. It is easily made in a jar, no other equipment necessary. It is creamy, salty and full of traditional Caesar dressing flavours. This will surely leave you satisfied.
This dressing is great with traditional romaine lettuce, but it’s delicious on massaged kale as well. Top your salad with vegan bacon bits, croutons and beans for a full meal.
Now set forth and be savvy!
Makes enough dressing for 4 large salads
Ingredients
½ cup water
¼ cup tahini
2 tbsp nutritional yeast
2 tbsp capers, chopped
2 tsp caper brine
2 tsp Dijon mustard
2 cloves of garlic minced, or 1 tsp granulated garlic
½ tsp salt
¼ tsp black pepper
Juice from half a lemon
Directions
Add all of the ingredients to a mason jar and shake well
Drizzle over your greens for a delicious Caesar salad
Dressing can be kept in the fridge for up to a week, but it won’t last that long!
It is Easter weekend. Though we may be social distancing, self-isolating and not seeing our families this weekend, this doesn’t mean that you can’t celebrate within your own household! Stuffing is the dish that I usually make for all of my family’s holiday parties, and this weekend I still plan on making it even though it’s just going to be me and my husband. What I love about stuffing is though it is only eaten during the holidays, it can actually be enjoyed all year round. The way I make my stuffing can be a meal in itself, packed full of protein, vegetables and flavour. This recipe uses lentils however it would be tasty with smoked tempeh as well. Serve with your choice of vegan gravy.
I hope you guys are staying safe and still enjoying the long weekend. Definitely give this recipe a try, even if you may be eating a lone this Easter. You can always freeze the leftovers or have it as a meal prepped meal for the week!
For more vegan holiday recipes, check out the below links:
The Savvy Pantry 