Tempeh, Mushrooms, Buldak

inspo:

  • https://www.theconsciousplantkitchen.com/tempeh-marinade/

Ingredients

Tempeh marinade:

  • Sesame oil
  • Soy sauce
  • Maple syrup
  • Rice vinegar
  • Garlic (minced in a tube is fine)
  • Ginger (minced in a tube is fine)
  • Red pepper flakes
  • Green goddess seasoning from trader joe’s

Everything else:

  • Tempeh
  • Buldak (chicken carbonara flavor; need to check if it’s vegetarian tho!)
  • Shredded cheese (I use mexican blend but do whatever)
  • Kewpie mayo

Instructions

Cut up tempeh.

Put tempeh in a tupperware with marinade, shake it around. Leave it as long as you can up to a few hours. A few minutes is fine if you’re in a rush.

Pan fry tempeh in the whole marinade

  • I cooked it on low for like 10 minutes, then lightly seared it at the very end. YMMV
  • Put mushrooms in half-way through and sear it alongside the tempeh

Cook buldak (do this in parallel with cooking tempeh. Follow buldak instructions to a tee)

Mix everything together:

  • Tempeh + Mushrooms
  • Buldak
  • Cheese if you want (I use mexican blend but whatever floats your boat)

Put a bunch of kewpie mayo at the end

Kitcheree

Inspo

  • https://eatsimplefood.com/kitcheree/
  • https://platefulnutrition.co/kitcheree-a-healing-ayurvedic-one-pot-meal/

Ingredients

  • mung beans
  • olive oil
  • basmati rice

veggies:

  • carrots
  • onions
  • garlic
  • celery
  • sweet potato
  • artichokes?
  • spinach

spices:

  • cumin
  • mustard seeds (?)
  • cardamom
  • turmeric
  • coriander (!!!)
  • ginger
  • red pepper flakes
  • black pepper

Instructions:

Soak mung beans or pressure cook them

Sautee…

  • Chop and sautee onions + garlic
  • Add ginger
  • Add all spices
  • Add all vegetables
  • Add spinach and mung beans + water if needed
  • Bring everything to a boil then simmer for a while

Zoe vegan chili

This is my favorite thing to meal prep! It’s what Moshi had after our big trail run (she asked for the recipe and I forgot to send it to her lol)

Ingredients

  • 1 large onion, diced
  • Few cloves garlic, minced
  • 1/2 jar chipotle peppers in adobo sauce
  • 1-1.5 cups carrots, chopped
  • 2 bell peppers, chopped
  • 1 medium zucchini, chopped
  • 1 can black beans, drained
  • 1 can chickpeas, drained
  • 1 (28oz) can San Marzano tomatoes
  • Italian herbs to taste

Optional additions:

  • Field Roast vegan sausage (Italian fennel or chorizo)
  • 1 block extra firm tofu, pressed and diced
  • You also might want pasta shells as a carbohydrate!

Instructions

  1. Prep vegetables: Dice onion, mince garlic, chop carrots, bell peppers, and zucchini. If using tofu, press and dice it.
  2. Sauté aromatics: Using Instant Pot’s sauté function, heat oil and cook onion until translucent, about 5 minutes. Add garlic and cook 1 minute more.
  3. Add peppers and vegetables: Stir in chipotle peppers with some adobo sauce. Add carrots and bell peppers. Cook 5-7 minutes until slightly softened.
  4. Add remaining ingredients: Add zucchini, black beans, chickpeas, and tomatoes (crush by hand if using whole). Season with Italian herbs.
  5. Add optional proteins: If using vegan sausage or tofu, stir them in now.
  6. Pressure cook: Secure Instant Pot lid and set to pressure cooker mode for 12 minutes. Quick release when done.
  7. Serve: Taste and adjust seasoning. Serve over brown rice, quinoa, or pasta. Top with olive oil and nutritional yeast to taste.

Disorganized stuff ->

https://cobular.notion.site/Emi-Chili-07d0b8949b784d2f9e8d380ecf201d01

Lasagna

Mabo tofu

Trader joe’s kung pao chicken

Trader joe’s orange chicken

Thai coconut curry https://cobular.notion.site/Hello-Fresh-Thai-Coconut-Curry-482eb8d385ae4774a6b095151e6b7884

Chicken pasta https://www.thepioneerwoman.com/food-cooking/recipes/a63918859/slow-cooker-chicken-alfredo-recipe/

Chickpea curry https://downshiftology.com/recipes/chickpea-curry/