Posts tagged lunch

TOP 5: Vegan Frozen Meals

1. Amy’s Non-Diary Vegetable Pot Pie (360 cal/4g fiber/10g protein)Amy's Pot Pie
Who doesn’t love a good pot pie? It’s your whole meal in one perfect little package, and this vegan version is just as crispy and delicious as any I’ve ever had. This pie is packed with organic peas, carrots, potatoes, and tofu, surrounded by a creamy cream of mushroom-soup-like sauce. It’s a filling meal, but not ideal for work lunches because it has a 20 minute minimum oven cooking time.
Morningstar Sweet & Sour Chicken
2. Morningstar Farms Sweet & Sour Chik’n (340 cal/4g fiber/14g protein)
Morningstar Farms recently came out with two new meals featuring their yummy soy protein “Chik’n” in Sweet & Sour and Sesame flavors. The Sweet & Sour is my fave because of the tangy sauce and little chunks of pineapple.
Kashi Black Bean Mango
3. Kashi Black Bean Mango (340 cal/7g fiber/8g protein)
Oh Kashi, why are you so expensive?? I freaking love this company – everything I have tried is great, especially their frozen entrees. It doesn’t feel like you’re eating a microwaved meal at all, and seven grams of fiber is pretty awesome. This Black Bean Mango meal has slices of roasted onion in it that I love. I just wish these were a little more affordable. I never see them on sale at Kroger nor have I seen ONE coupon for Kashi. Otherwise, I would eat these all the time.
Amy's Black Bean and Vegetable Enchilada
4. Amy’s Black Bean Vegetable Enchilada (320 cal/6g fiber/10g protein)
Another great meal I eat at my desk at work. Corn tortillas stuffed with corn, black beans, tofu, and veggies, and topped with mildly spicy enchilada sauce. Filling and delicious.
Amy's Indian Vegetable Korma
5. Amy’s Indian Vegetable Korma (310 cal/7g fiber/9g protein)
By now it’s no secret that I’m an Amy’s fangirl. Their Vegetable Korma meal is truly magnificent. There are whole cashews and raisins in the curry, and it is so creamy and not very spicy and just perfect. Bonus tip: try the Amy’s Vegetable Samosa, it makes a great snack.

Vegan Eastern North Carolina Style Barbecue: Believe It.

Vegan Barbecue Sandwich

Vegan Barbecue Sandwich

One flavor I have missed from my meat-eating days is the unmistakable vinegar-style barbecue you can only find in eastern North Carolina. There just isn’t a premade vegetarian version of this distinct meat. I have tried Gardein’s BBQ pulled pork and while the texture is there, the flavor is not at all what I’m looking for. I don’t want that mesquite-ketchupy taste, I want the delicious flavor I grew up eating. So last night I made it myself using the Delight Soy nuggets (have I mentioned how much I love this brand?) and a vinegar concoction for the sauce. It is amazing how that flavor just brought me back to my childhood, eating hush puppies, fried okra, and my Grandmother’s scratch-made biscuits. There’s no reason this unique taste has to belong only to the meat-eating crowd! It’s all about getting the right texture of soy protein.  So here is my recipe for a damn good vegan barbecue sandwich:

Ingredients:

  • 1 package Delight Soy nuggets (or other frozen soy chicken, like Gardein)
  • 1 cup white vinegar
  • 1/2 cup apple cider vinegar
  • 1/2 cup rice vinegar
  • 1 tbsp. brown sugar
  • 1 tsp. black pepper
  • 1 tsp. salt
  • 1 tbsp. sriracha sauce

Directions:

Heat soy nuggets on a microwave safe plate for about 3 minutes or until thawed and warm. Next, place four nuggets at a time in a food processor and grind about 20 seconds. You want the soy to be stringy, so don’t grind too long or they will turn into a ball of paste. Once all the nuggets are processed, place in a medium bowl and set aside. To make the sauce combine all other ingredients in a bowl or jar with a tight lid and stir or shake very well to mix it all up. This recipe makes about 2 – 3 servings of the sauce. How much you put on your barbecue is a matter of taste, but I used about 1/3 of the sauce for mine. Pour it in the bowl of soy and mix well with a spoon or fork. You can add 2 tbsp. ketchup for color if you like. I didn’t have buns so I ate mine on whole wheat bread, with a side of seasoned Alexia waffle fries.

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