Barbeque sandwich made with the prepper

People are now doing more plant based cooking and participate in Meatless Mondays than we did twenty years ago. For today’s Take Your Lunch to Work Challenge, I am sharing three easy lunch ideas made with plant meat from No Evil Foods www.noevilfoods.com . This new product is a local food available in Western North Carolina at several local farmers markets and grocery stores . They make several varieties and I used noted the different ones in parenthesis. These menus I have put together are some examples how healthy vegetarian recipes can be delicious and that they can be eaten by everyone! If you like the menu idea but want to substitute meat in them, you can do that also.

Lunch Recipes and Menu Ideas Using Plant Meat


1. Mock Chicken Barbeque Sandwich (using The Prepper)

Whole Grain Bun or wrap, you can also use lettuce leaves or other greens for a gluten free or paleo version

Black Bean, Corn and Tomato Salad

Yogurt, Granola and Blueberries

 

2. Plant Meat Philly Wrap (using their Italian-sausage otherwise known as the Stallion)

Brad’s Raw Kale Chips http://www.bradsrawchips.com/our-products/brads-raw-chips-kale/

Apple Sauce

 

3. Taco Salad using (the chorizo otherwise known as el Zapatisa)

1 serving blue berries

Here are the recipes that you will need for the three plant meat meals:

Mock Chicken Barbeque Sandwich

8 servings

This sandwich recipe uses sauce tomatoes such as Roma to make a delicious sauce to make these sandwiches. If you are running short on time, you can also use your own favorite sauce.

Gently tear or chop the Prepper plant meat and simmer into the sauce until it is cooked well into the meat substitute.  Add the plant meat onto buns. You can also add it to a lettuce leaf to make a wrap or a tortilla.

Barbeque Sauce
2 medium sauce tomato chopped
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 tablespoon prepared mustard
1 tablespoon minced onion
1 clove garlic minced
1/2 teaspoon salt
1 tablespoon honey or maple syrup, if desired
1 teaspoon black pepper
Pinch of cayenne pepper or your other favorite form of heat if you like
Heat oil on medium in a medium sauce pan and saute onions until soft. Add garlic and tomatoes. Turn heat to low and add other ingredients and allow it to simmer 30 minutes until tomatoes become a sauce. You can blend it in food processor until smooth or leave as is for more texture.

Black Bean, Corn and Tomato Salad

Don’t let the number of ingredients keep you from making this salad, it is totally worth it!

4 servings

1-2 tablespoon olive oil

1/4 cup green onions sliced

1/4 cup finely, chopped cilantro

1 clove garlic minced

1 medium tomato finely chopped

2 cups fresh corn taken off the cob or from frozen (cook for a few seconds in the microwave)

Juice from one lime

Salt and pepper to taste

1 teaspoon ground cumin

1/4 cup medium salsa

Add all the ingredients in a large bowl and toss!

Here is a video showing how to make this taco salad!

 

Plant Meat Philly Wrap

This tasty lunch recipe makes a great wrap or you can also add to your favorite roll or lettuce leaf!

Makes 4 servings

2 Plant Meat Italian Sausage (Otherwise known as the Stallion), cut into small strips or in diagonal slices

1 tablespoon of olive oil

1 bell pepper, thinly sliced

1 onion thinly sliced

Provolone cheese, if desired

Whole Wheat Tortillas

Saute peppers, onions and sausage in olive oil in a medium saucepan until browned. Serve cooked mixture in your choice of bun, tortilla wrap or lettuce leaf.

 

Plant Meat Taco Salad

This salad is one of my husband’s family’s recipes for the holidays!

Makes 8 servings

1 el Zapatisa, chorizo sausage cooked until crispy and crumbly in a small amount of oil

1 can kidney beans, well drained

1 small onion chopped

1 medium tomato, chopped and seeded

1 head of lettuce, rinsed, drained and torn into small pieces

1/2 cup mild salsa

1/2 cup grated cheese, optional

Crushed tortilla chips for garnish

Light Italian salad dressing

Cook and crumble chorizo and drain well. Rinse and drain kidney beans. Prepare onion, tomato and lettuce. Mix all of these ingredients together and use cheese and/or tortilla chips as a garnish. Toss with light Italian dressing. Top with salsa.

In addition to the high protein wheat flour in traditional seitan, Sadrah and Mike from No Evil Foods also add kidney beans, tomatoes, organic herbs and spices, chick peas and nutritional yeast which adds to the  flavor and nutritional content of their product such as vitamins B6, B12 and protein.

You will soon be able to order No Evil Foods by mail, no matter where you live.  If you can’t get it yet in your home town, try traditional seitan which can be purchased in many natural grocery stores, there are also recipes that you can use to make it at home http://www.onegreenplanet.org/vegan-food/how-to-make-perfect-seitan/ 

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These lunch menu ideas are made with some of the best of summer ingredients! Having the plant meat already cooked, helps keep the kitchen cooler and mealtime easier! I hope that you feel more comfortable learning about this new local product and how it can become part of a healthy eating plan. Don’t forget to register to win a Vine Ripe canvas bag! You can take it to the farmers’ market, grocery store, beach, exercise class or a picnic! Check out how to win http://www.vineripenutrition.com/bring-your-lunch-to-work-summer-giveaway/ !

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