Jensen’s Weekly Recipe: Chipotle Bisque Soup with Vegan Grilled Cheese

by

 

Cooking Vegan with Jensen’s Foods

CHIPOTLE TOMATO BISQUE & VEGAN GRILLED CHEESE

Warm, satisfying and delicious. Traditional recipes for Tomato Bisque use chicken broth and lots of dairy. Try this plant-based version for all the same satisfaction and splurge on your favorite vegan cheese for an accompanying vegan grilled cheese sandwich, such a great meal.

 

 

 

 

VEGAN BRATS & GERMAN POTATO SALAD

A new Octoberfest tradition. You can have it all again plant-based. This quick and easy meal is a favorite any time. Grill Tofurky brats and toast a deli roll with creamy vegan cheese and top it all with your favorite mustard, sauerkraut, and fresh sliced tomatoes.  Super delicious, so easy.

 

 

 

 

 TEMPEH LOAF WITH MASHED POTATOES & GRAVY 

Today’s new meatloaf made with super protein rich tempeh and traditional veganized mashed potatoes and gravy.  Many veggie burger recipes can also be baked into loaves, this one can also be used to make tempeh veggie burgers.  Or take left overs and grill slices of the meatloaf for a great vegan meatloaf sandwich.

 

 

GRILLED VEGGIE LASAGNE

A great menu item for entertaining, this is a recipe that can be made in  advance and even freezes beautifully. Layers of grilled veggies, sauce, noodles (make it gluten-free), and a home made tofu ricotta cheese.  Try it topped with sliced tomatoes, fresh herbs and vegan parmesan.  All the goodness of a hearty lasagne plant-based.

 

 

 

 

TOFU STROGANOFF

Non-dairy sour cream creates a great base for this cholesterol-free version of a traditional favorite recipe. Meat is replaced with a savory marinated tofu and added to caramelized onions and sautéed mushrooms. It’s topped with freshly chopped herbs and served with a side of salad, artisan bread, and vegan butter. Try adding a splash of vegan white wine! (Not all wines are vegan, learn more at www.barnivore.com)

 

 

 

MEDITERRANEAN VEGGIE BURGER

Flavors of Greece Garbanzo beans, artichokes, spinach, red bell pepper, purple onion and olives are bound together with organic whole grain bread crumbs and seasoned with lemon juice, fresh oregano, sea salt and freshly ground black pepper.  Serve with sides of hummus, antipasto, and pita chips.

 

 

SPANISH GAZPACHO

A taste of  Spain.  Blend together fresh tomatoes and veggies with  a premium quality Spanish Olive Oil and Sherry Vinagre de Jerez for a cool and zippy classy soup that can be served as an entree in the summer or as a tapas appetizer anytime.

 

 

 

VEGAN CRAB CAKES

Made with a base of garbanzo beans, artichoke hearts, and traditional  seasonings, this a surprising healthy fun appetizer. Vegan seafood is growing in popularity, serve these on a bed of baby greens with a homemade remoulade and a wedge of lemon. Delicious!

 

 

TOFU CURRY SALAD

So much like egg salad some people don’t know the difference! Try this great recipe with an extra firm tofu, spice it up with a little jalapeño and serve it on gluten-free bread.  (Special thanks to Loran Ciccone of Finding Healthfulness.)

 

 

 

VEGAN PHILLY CHEESESTEAK SANDWICH

Learn how to make hot vegan deli sandwiches at home.  This incredible vegan version of the Philly Cheesesteak sandwich is made with super meaty homemade seitan, grilled veggies, and a rich and creamy vegan cheese all piled on a grilled ciabatta or French roll.

 

 

 

 

NO-FISH TACOS

Catch of the Day: Crispy battered or grilled fillet of zucchini. Served on warm organic corn tortillas with a white vegan sauce, mixed cabbage, pico de Gallo, avocado and a squeeze of lime. Watch out Ralph Rubio… this vegan version is on it’s way to taking over the original.

 

 

 

 

THE CLASSIC BEYOND BURGER 

This leading brand of vegan meat is popular in a growing number of  restaurants but you can make it at home too. Today’s plant-based foods can provide an experience so similar to eating real meat that lots of people can’t tell the difference!

 

 

GRILLED CAULIFLOWER STEAKS

Cauliflower steaks make a great center of the plate entree. Lightly oil thick slabs of cauliflower then season and grill them until tender.  Serve them topped with a cashew cream and freshly chopped green onion and fresh herbs.

 

 

 

VEGGIE FAJITAS QUESADILLAS AND CAESAR SALAD

Vegan Mexican Food. You can have it all again by just simply switching out a few ingredients and leaving out the meat.  These super veggie stuffed cheezy quesadillas are served with fresh sides of guacamole, pico de gallo and a caesar salad to make an incredible meal.

 

 

 

ITALIAN VEGAN SAUSAGE

Learn the fundamentals of making vegan sausage from scratch and discover how these basic techniques can be duplicated to make a variety of  sausages.   Vegan sausage is used just like regular sausage; crumble it, slice it, grill it, serve it on a bun.  Lots of  versatility and satisfaction with this recipe.

 

 

 

CHOCOLATE MINT CHEESECAKE

A classic dessert, veganized. The surprise base ingredient is a firm organic tofu blended with dark chocolate, cashews, maple syrup, vanilla, and a non-dairy milk all on top of a chocolate almond crust.

 

 

RED CURRY AND RICE

A hearty warm meal served with red rice and topped with chopped cilantro, peanuts and lime. Simmered in coconut milk and made with steamed organic tofu, this meal is high in protein and has a burst of smooth tangy flavors and the nuttiness of red rice.

 

Leave a Reply

Your email address will not be published. Required fields are marked *


PageLines