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Eco Eats

Tofu and Vegetable Stir-fry for Meatless Monday

Here is a simple recipe for an easy Chinese-style vegetarian and vegan vegetable stir-fry with tofu in a light ginger sauce.

Tofu and Vegetable Stir-fry

Ingredients:

3/4 cup soy sauce

1/2 cup lemon juice

1 tbsp fresh ginger, grated or minced

1 block firm or extra-firm tofu, well pressed and cut into 1 inch cubes

2 tbsp vegetable or olive oil

1/2 cauliflower, chopped

1 bunch broccoli, chopped

2 carrots, sliced

1 onion, chopped

1 bell pepper, any color, sliced

1 cup snow peas

1 cup mushrooms, sliced (any kind)

3 green onions (scallions), sliced

rice, pre-cooked

Preparation:

In a large shallow bowl, whisk together the soy sauce, lemon juice and ginger. Marinade the tofu in this sauce for at least one hour.

In a wok or a large skillet, cook the cauliflower, broccoli, carrots, onion, bell pepper and tofu over high heat, stirring frequently.

Add the snow peas, mushrooms, green onions and marinade from the tofu. Allow to cook for just a few more minutes. Vegetables should be tender but not soft.  Add the rice and cook just until heated through and well mixed.

Additional Notes:

You can add any vegetables you have on hand to the stir-fry. If you don’t like tofu you can add seitan or tempeh instead, or omit it completely and just have a vegetable stir-fry.

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Eco Eats Featured

Vegetarian Stuffed Peppers for Meatless Monday

Agonizing over what to make for Meatless Monday? Have no fear we have found a vegetarian stuffed pepper recipe that is bound to leave you and your family wanting more!

Vegetarian Stuffed Peppers

Ingredients

6 large sweet peppers

2 cups cooked brown rice

3 small tomatoes, chopped

1 cup frozen corn, thawed

1 small sweet onion, chopped

1/3 cup canned red beans, rinsed and drained

1/3 cup canned black beans, rinsed and drained

3/4 cup cubed Monterrey Jack cheese

1 can (4-1/4 ounces) chopped ripe olives

4 fresh basil leaves, thinly sliced

3 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon pepper

3/4 cup meatless spaghetti sauce

1/2 cup water

4 tablespoons grated Parmesan cheese, divided

Directions

Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the rice, tomatoes, corn, onion and beans. Stir in the Monterrey Jack cheese, olives, basil, garlic, salt and pepper. Spoon into the peppers.

Combine spaghetti sauce and water; pour half into an oval 5-qt. slow cooker. Add the stuffed peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.

Cover and cook on low for 3-1/2 to 4 hours or until peppers are tender and filling is heated through. Sprinkle with remaining Parmesan cheese.

Additional Notes

For a faster cook time heat the filling in a large saucepan until thoroughly heated and place stuffed peppers in oven at 350 for 55-60 minutes until peppers are soft. Add some kick to the dish and add your favorite peppers such as jalapeños.

Recipe adapted from http://www.tasteofhome.com