Savory Coleslaw

 

• 1 - 14 oz. bag coleslaw mix
• 1/4 cup finely chopped shallots
• 2 tsp. Dijon mustard
• 2 tbsp. white wine vinegar
• 1/2 cup vegan mayo
• 1/2 tsp. salt
• 1/2 tsp. celery seeds
• Freshly ground black pepper

Whisk the shallots, mustard, vinegar, mayo, salt, celery seeds and pepper in a large bowl.  Add the coleslaw mix and stir to combine.  Let sit in the refrigerator for at least 30 minutes, to overnight, before serving.

Enjoy!

Slow Cooked Impossible Beef, Tomato, Veggie, Acini di Pepe Soup

• 1 - 12 oz. package Impossible LITE beef
• 2 - spicy Impossible sausage links, from a pack of 4, casings removed
• 1 tsp. salt
• 1 cup chopped red onion
• 1 cup chopped celery
• 1 cup chopped baby carrots
• 1 - 28 oz. can crushed tomatoes with oregano & basil
• 32 oz. vegetable broth
• 2 bay leaves
• 4 oz. Acini di Pepe pasta, dry

Heat a large skillet over medium heat and generously spray with avocado oil spray. Crumble the sausage into the pan, breaking it up with a wooden spoon.  Add the Impossible beef and season with 1 tsp. salt.  Break the beef up into small bits, stirring the sausage and beef together.  

Add the onion, celery and carrots and saute until starting to soften, about 5 minutes.

Transfer the beef, veggie mixture to a crock pot sprayed with avocado oil spray.

Add the tomatoes, broth and bay leave and stir to mix well.  

Cover the crock pot and cook on low for 5.5  hours.

Add the pasta to the crock pot and cook until pasta is tender, about 20 minutes.  Keep on warm until ready to devour!!

Remove the bay leaves and enjoy!

🌶️ Deliciously Spicy Plant Based Chili 🌶️

• 1 red onion, chopped
• 2 stalks celery, chopped
• 1 large carrot, peeled and chopped
• 1 tbsp. chopped garlic
• 1 - 12 oz. package Impossible LITE
• 1 - 6 oz. can tomato paste
• 3 tbsp. chili powder
• 2 tbsp. oregano
• 2 tsp. smoked paprika
• 2 tsp. cumin
• 1 tsp. cayenne pepper
• 2 bay leaves
• 1 - 28 oz. can crushed tomatoes
• 2 - 15 oz. cans black beans, rinsed and drained
• 1 - 15 oz. can pinto beans, rinsed and drained
• 1 - 15 oz. can kidney beans, rinsed and drained
• 1 - 4 oz. can chopped mild green chiles
• 2 tbsp. barbecue sauce
• 2 tbsp. sriracha sauce
• 2.5 cups reduced sodium vegetable broth, divided

Heat a large pot over medium heat and generously spray with avocado oil spray.  Add the onions, celery, carrots and garlic to the pot and saute until starting to soften, about 8 minutes.

Push the veggies to the side of the pot and add the Impossible to the pot, breaking it up with a wooden spoon until fully cooked, about 4 minutes.

Stir in the tomato paste and mix well.  And 1/2 cup of the broth into the pot and stir to mix well. Add the chili powder, paprika, cumin, oregano, cayenne and bay leaves, and stir to mix well.

Add the crushed tomatoes, beans, green chiles, barbecue sauce and sriracha and stir to mix well.  Pour in the remaining 2 cups of broth and stir.  Bring to a simmer and allow to simmer for 30 minutes.

Serve with toppings such as chopped green onions, vegan cheese, vegan sour cream and avocado chunks.

DELISH!!!