I was wrong.
A few posts back, I cautioned against using fake meat alternatives to new vegans or vegans living with a carnivore family. However, I didn’t realize how far the meat substitute game has come along. I was approached to review Gardein, and after hearing the rave reviews, I agreed to test it out! Little did I know how delicious it would be!
I have some exciting news over here at VegSnob Headquarters, our time in New York City is coming to a swift close. We’re shipping out west to sunny California! So, needless to say, our lives have been super chaotic over the past few days, so I’m glad this Gardein post has urged me to opt for quick fixes. Gardein makes a great base for anyone who is busy or on the go. The two Gardein recipes I’m featuring today are simple and easy to make! They were perfect for getting me through some of the moving chaos!
Today’s recipes use two different Gardein products, one is the Ultimate Beefless Ground and the other is their mini Crispy Chick’n Sliders. And just for you lucky readers, you can try Gardein and get a $1 off coupon right now! Just click here to claim yours, BUT you can only claim it until May 31, 2015, so act fast!
The first recipe is for a hearty vegan beef stroganoff, two ways, using the Ultimate Beefless Ground. One way is your standard with pasta, but the other is a lighter, gluten-free version using thick, raw, ribbon cut, zucchini noodles!
Zucchini noodles are perfect for this dish because the stroganoff is so flavorful that the only thing you notice about the zucchini noodles is their texture, which is perfect!
The Gardein Ultimate Beefless Ground is a great option for vegheads out there looking for a quick fix to help substitute meat-based recipes!
These lil crumbles pack:
– 12g of protein/ serving
– 84% less fat than regular ground beef
– Gluten free
– Good source of fiber & iron
So, they’re great for vegans and if you’re working towards veganism/vegetarianism, these make a great swap option for a healthier meal!
- ½ cup cashews, soaked overnight or if you don’t have time, boil them for about 10 minutes
- juice of ½ a lemon
- salt, to taste
- pepper, to taste
- ¼ cup water
- 1 box your choice of pasta, prepared as per box directions or 1 zuchini cut into ribbons using a spiralizer.
- 3 Tbl olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 oz baby bella mushrooms, sliced
- 1 package Gardein Ultimate Beefless Gound
- 2 tsp paprika
- 1 tsp dried oregano
- 1 tsp onion powder
- 3 cups of vegan/vegetable broth
- 2 Tbl fresh parsley, minced
- Prepare your cashew cream. Drain your soaked cashews and add them to a food processor along with the lemon, salt, and pepper. Process until the cashews are smooth.
- Add in ¼ cup of water to help smooth it out more and to create a creamier consistency. If it is still too thick or not smooth enough, keep adding in water 1 Tbl at a time. Set aside.
- Prepare your pasta. While your pasta is boiling, prepare your stroganoff sauce. Heat 3 Tbl of olive oil over medium heat. Add in your onion, garlic, and mushrooms, and cook until your onions are translucent and your mushrooms are tender, about 8 minutes.
- In the same pot, add in your beefless crumbles, paprika, oregano, onion powder, and sauté for about 5 minutes.
- As your beefless crumbles begin to stick to the pan, add in your vegan broth, 1 cup at a time, and keep stirring and sautéing until the beef crumbles are fully cooked through and fully seasoned. Add in more broth as needed.
- After your crumbles are fully cooked and moist, add in your cashew cream that you prepared earlier and stir to combine.
- Stir in your fresh parsley, and serve over pasta!
- Snob Away!
Now this next recipe using the Gardein Crispy Chick’n Sliders is even easier, and these lil chick’n sliders are sooo good! But with the added tempeh bacon and vegan ranch, these guys make for a crave-worthy summer entree!
This little sliders are perfect for on the go because they only take 15 minutes to bake! While they bake you can prepare the vegan ranch (which makes plenty for the next day, cobb salad?) and tempeh bacon, so 1 full meal in just 15 short minutes!
What I like about these lil guys is:
-They have 10 grams of protein in just 1 serving, and one serving is 1 of the mini sliders (and trust me you’ll definitely want seconds 😉 ).
-They come with little buns, so it’s all ready for you
-They have a perfect texture, and maintain crispiness (which a lot of fake alternatives I’ve had do not!)
-Plus they’re super easy to customize!
If you don’t want the sliders, then make sure you grab this recipe for this vegan ranch (to go with cauliflower hot wings maybe? 😉 )
Gardein Vegan Bacon Ranch Crispy Chick’n Sliders
1 package of Gardein Crispy Chick’n Sliders
¼ tsp salt
1 cup vegan mayo
¼ cup unsweetened, original almond milk
½ tsp apple cider vinegar
¼ cup fresh parsley, minced
¼ tsp paprika
1/8 tsp cayenne
1 tsp onion powder
1 tsp garlic powder
3 slices of tempeh bacon
kale or lettuce, for garnish
Prepare your Gardein Crispy Chick’n Sliders according to box directions (I prefer the baked option).
While you’re baking your Gardein sliders, prepare your vegan ranch. In a bowl, combine your salt, mayo, almond milk, vinegar, parsley, paprika, cayenne, onion powder, and garlic powder, and stir until everything is smooth and well combined.
Keep adding in almond milk until you reach your desired consistency.
In a small skillet, heat 1 tsp oil over medium heat, and cook your tempeh bacon until browned, about 3 minutes.
Remove your chick’n sliders from the oven, top with your kale/lettuce, tempeh bacon, vegan ranch, and enjoy!
So, after these two recipes, I can happily say that Gardein is a delicious option for vegans, aspiring vegans, and those looking to make healthier choices!