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DC VegFest and meatless tacos, sloppy joes and "beef" stir fry

Dr. Ruby Lathon previews the DC VegFest. (ABC7)

The DC VegFest is just days away at Yards Park, and what better time to preview the plant-based party than Wellness Wednesday? Holistic nutritionist Dr. Ruby Lathon shared all you need to know about the big day, as well as must-have recipes, including:

  • “Beef” & Broccoli Stir-Fry made with Seitan
  • Walnut Meat Tacos with Homemade Vegan Cotija Cheese
  • Tempeh Sloppy Joes

Learn more at rubylathon.com.

Cholesterol-Free Tempeh Sloppy Joes

  • 1 package (8 oz) of plain organic tempeh, crumbled
  • 1 16oz bottle organic barbeque sauce
  • 1-2 tablespoons vegan Worcestershire sauce
  • 1 large yellow onion finely diced
  • 1 cup mushrooms, chopped (optional)
  • 1 green pepper very finely diced (best done in food processor)
  • 1 carrot, peeled and finely shredded (best done with food processor)
  • 4 cloves garlic, minced
  • 2 tablespoons stone ground brown mustard
  • 2-3 tablespoons cold pressed coconut oil (optional)
  • 1 tablespoon organic tomato paste
  • 1/2 teaspoon cracked pepper
  • 4-6 small whole grain buns

Directions:

  1. Heat a large skillet, add 4-5 tablespoons of water
  2. Add crumbled tempeh, green peppers, garlic and onions to heated skillet, let brown and caramelize, add more water as needed (about 5-7 minutes).
  3. After about 6 minutes when tempeh is almost done add 2-3 tables spoons of coconut oil to help brown, add carrots, cook for another 2-3 minutes.
  4. Add barbecue sauce and mustard and let simmer for about 5 minutes
  5. Add shredded lettuce on bottom of bun, spoon on tempeh and top with bun top. Enjoy!

10-Minute Walnut Meat Tacos

  • 1 cup raw walnuts (soaked for 2 hours or overnight, drained)
  • 1 small shallot or 1/2 medium red onion
  • 3/4 cup sundried tomatoes (re-hydrated)
  • Juice of half a lime
  • 3/4 cup fresh cilantro
  • 2 teaspoons chili powder
  • 1.5 teaspoon cumin
  • 1.5 teaspoon Spanish or smoked paprika
  • 1/2 teaspoon cayenne pepper
  • Sea salt to taste (1/2 -1 teaspoon)
  • 1 cup mixed greens
  • 3-4 tablespoons of water to get mixture moving
  • 6 Spanish Olives
  • 4 raw coconut wraps (AKA: paleo wraps), cut in half or 4-5 Blue Corn Taco Shells

Directions:

  1. Put all ingredients, except water, wraps, greens and olives, into a food processor and pulse until ingredients are incorporated.
  2. Stop in between to scrape down sides. Add a tablespoon of water as needed. Mixture should be thick and relatively dry but moist.
  3. Place coconut wrap on plate top with lettuce, add 2-3 tablespoons taco mix, top with salsa.

Alternatives: Serve in an organic taco shell, on a round organic tortilla with vegan sour cream.

Vegan Cotija Cheese

  • 1 cup raw almonds
  • Juice of 1/2 lemon
  • Juice of 1 lime
  • 1 tablespoons nutritional yeast
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder

Directions:

  1. Pulse almonds in a food processor until ground into a powder
  2. Add all other ingredients and pulse or mix with smooth
  3. Use immediately or refrigerate for later use

“Beef” & Broccoli Almond Stir Fry

  • 1 large head of broccoli, cut into florets
  • 1 large red bell pepper, (remove seeds) cut into large 1-2 inch chunks
  • 1/2 cup raw almonds (soaked for 2 or more hours, drain)
  • 1/4 cup sundried tomatoes(packed in olive oil or rehydrated)
  • 1 teaspoon dulse flakes
  • 2-3 tablespoons tamari or liquid amino
  • 1/2 teaspoon garlic powder or 1 clove fresh garlic
  • 1/2 package of marinated Seitan, cut into strips
  • 1 tablespoon coconut oil

Directions:

  1. Chop bell pepper Heat about 3-4 tablespoons of water in a wok or stainless steel pan.
  2. Add seitan and tamari and cook for 3-4 minutes to brown slightly.
  3. Add broccoli, bell pepper and sun-dried tomatoes. Cover and let cook on medium heat for about 2 minutes, stir occasionally to prevent tempeh from sticking.
  4. Add all other ingredients. Cover for another 2 minutes until broccoli is bright green and still firm. Remove from heat and serve.
  5. Serving suggestion: Serve over brown rice or quinoa.

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