1. Vegan Oxtails
Ingredients:

  • Beefless Beef (or another meat substitute)
  • Portobello Mushrooms
  • Bean Flour
  • Garlic Powder
  • Onion Powder

Oxtail Sauce:

  • Vegan Worcestershire sauce
  • Tamari sauce
  • Salt
  • Sugar
  • Garlic
  • Herb seasoning
  • Browning sauce
  • Paprika
  • Cayenne pepper
  • Black pepper

Recipe:

  1. Preparation: Cut the beefless beef and portobello mushrooms into oxtail-sized pieces.
  2. Coating: Mix bean flour, garlic powder, and onion powder in a bowl. Coat the beefless beef and mushrooms with this mixture.
  3. Sauce: In a separate bowl, combine vegan Worcestershire sauce, tamari sauce, salt, sugar, minced garlic, herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper. Adjust seasoning to taste.
  4. Cooking: Heat some oil in a pan over medium-high heat. Sear the coated beefless beef and mushrooms until browned.
  5. Simmering: Pour the sauce over the browned “oxtails,” reduce heat, cover, and simmer until the sauce thickens and flavors meld, stirring occasionally.

2. Vegan Macaroni and Cheese

Ingredients:

  • Vegan elbow pasta
  • Violife Cheese (or another vegan cheese)
  • Ripple Milk (or another plant-based milk)
  • Vegan Butter
  • Salt
  • Vegan Ranch (optional)

Recipe:

  1. Cook Pasta: Cook the elbow pasta according to package instructions until al dente. Drain and set aside.
  2. Cheese Sauce: In a saucepan, melt vegan butter over medium heat. Add Ripple Milk and vegan cheese, stirring until melted and smooth.
  3. Combine: Add cooked pasta to the cheese sauce, stirring to coat evenly. Add salt to taste.
  4. Optional: Stir in vegan ranch for additional flavor, if desired.

3. Black Eyed Peas and Collard Greens

Ingredients:

  • Black eyed peas
  • Collard greens
  • Seasonings to taste (such as garlic, onion powder, salt, pepper)

Recipe:

  1. Cooking Beans: Cook black eyed peas until tender, either by soaking and boiling or using canned beans.
  2. Prepare Greens: Sauté collard greens with garlic, onion powder, salt, and pepper until tender.

4. Cornbread Muffins

Ingredients:

  • Flour
  • Fine Cornmeal
  • Baking powder
  • Baking soda
  • Salt
  • Ripple Milk (or another plant-based milk)
  • Grape seed oil (or another neutral oil)
  • Chia Seeds
  • Organic cane sugar

Recipe:

  1. Mix Dry Ingredients: In a bowl, combine flour, fine cornmeal, baking powder, baking soda, salt, and organic cane sugar.
  2. Combine Wet Ingredients: In another bowl, mix Ripple Milk, grape seed oil, and chia seeds (let sit for a few minutes to gel).
  3. Mix Together: Combine wet and dry ingredients until just mixed.
  4. Bake: Pour batter into muffin cups and bake at 375°F (190°C) for about 15-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Nutritional Information

Here’s a rough estimation of the nutritional values for the entire meal (per serving):

  • Calories: This can vary widely based on portion sizes and specific ingredients, but a typical serving might range from 600-800 calories.
  • Protein: Approximately 15-25 grams per serving, mainly from the meat substitute, beans, and pasta.
  • Carbohydrates: Around 70-100 grams per serving, mainly from the pasta, cornbread, and beans.
  • Fat: Approximately 20-30 grams per serving, primarily from oils, vegan butter, and any added fats in the cheese substitute.
  • Fiber: This will vary depending on the amount of whole grains and vegetables consumed, but the meal as a whole should provide a good amount of dietary fiber.
  • Sodium: The sodium content can vary widely depending on how much salt and seasoning is added during cooking.