Plant-based diets which were once met with skepticism are slowly becoming the norm for more and more people across the globe. Aside from the obvious health benefits, going without animal flesh for a few times a week could significantly impact our environment and end world hunger. While we aren’t quite ready to give up wings and things for good we are open to having one or two meatless meals a week. Luckily brands like Gardein are stepping up to the challenge and creating products to encourage carnivores to enjoy more plant-based meals. Last week we had the opportunity to explore several of their newest items via a tasting event at New York City’s Sweet Chick in lower Manhattan. The event brought us face to face with the future of meatless dining, allowing us carnivores to have a brief glimpse at how the other half lives.
Gardein’s unique product line includes a selection of “meats” that mimic the textures and flavors we are used to. The options include everything from chicken to beef, and even seafood, all without having to slaughter a single animal. One of our favorite items from the evening was the delectable mini crabless cakes. Made with a magical concoction of soy wheat gluten and vegetables these little cakes are addictive and taste a lot like the real thing. Another tasty morsel from the evening was their Ultimate Burger which launches in January. The burgers have a nice meaty texture and grilled flavor. The burger would be an easy and tasty way to enjoy a familiar favorite without all the cholesterol and fat associated with beef.
In addition the cakes and burger, Gardein has introduced a line of skillet meals to make meatless Monday even easier. The line takes it’s signature “meats” and combines them with pasta or rice, and sauce for an easy anytime meal for the whole family. The flavors range from Italian to Asian with a delicious assortment of comfort food favorites we are anxious to try. Though we may not be adopting a completely meat-free lifestyle any time soon, the products we explored may inspire a meal or two.
For more information, head over to www.gardein.com. In the meantime, check out these delicious recipes you can try at home.
Barbecue Chickโn Lettuce Cups
(approximately 10 lettuce cups)
1 package Gardein Barbecue wings (9oz)
Boston or Butter lettuce leaves washed, separated and dried
1 cup of corn kernels
ยฝ cup sliced cucumbers
ยฝ cup shredded carrots
ยฝ cup cooked black beans drained and rinsed
ยฝ cup diced red bell peppers
ยฝ cup of grape tomatoes quartered
Ranch dressing (or vegan ranch dressing if preferred)
3 green onions finely sliced (optional)
Cilantro (optional)
Instructions
- Preheat oven to 400F. In a bowl mix frozen wings and defrosted BBQ sauce until well coated. Place wings flat on parchment-lined baking sheet and bake for 10-15 minutes until crisp. When wings are cool enough to handle, slice into bite-sized pieces.
- Mix corn, sliced cucumbers, shredded carrots, black beans, diced red peppers, and tomatoes.
- Fill lettuce cups with 1 spoonful of bbq wing slices. Add 1 spoonful of the vegetable mixture on top.
- Drizzle Ranch dressing on top and garnish with cilantro and green onion slices if preferred. Serve and enjoy!
Fishless Tacos with Mango Salsa and Avocado Cilantro Crema
(approximately 6 tacos)
Corn Tortillas
1 Package of Gardein Fishless filets (10.1oz)
1 cup thinly sliced red cabbage
1 ยผ cup ripe mango diced
ยผ cup red onion diced
ยผ cup tomatoes diced
1 tablespoon fresh cilantro chopped
1 teaspoon lime juice
ยฝ cup sour cream (or vegan sour cream if preferred)
ยฝ ripe peeled avocado
ยฝ cup cilantro
1 lime (juiced)
ยผ teaspoon salt
1 small garlic clove minced
Instructions
- Prepare Mango Salsa โ Combine 1 cup diced mango, 1/3 cup diced red onion, ยผ cup diced tomatoes, 1 teaspoon lime juice, pinch of salt, and 1 tablespoon chopped fresh cilantro. Set aside.
- Prepare Avocado Cilantro Crema โ Combine ยฝ cup sour cream (or vegan sour cream if preferred), ยฝ avocado, ยฝ cup cilantro, juice of 1 lime, 1 minced garlic clove, 1 tablespoon water, and ยผ tsp salt in a food processor or blender. Blend until mixture is smooth. Refrigerate until ready to use.
- Prepare Gardein Fishless filets โ Pre-heat oven to 425ยฐF. Bake on a parchment lined baking sheet for 12 minutes on each side until golden brown, crisp and hot throughout. Slice fishless filets once they are cool enough to handle.
- Assemble tacos โ Fill tortilla with fishless filet. Add 1 spoon of shredded red cabbage and 1 heaping spoon of mango salsa.
- Drizzle Avocado Cilantro crema, serve, and enjoy!
Vegan Beefless Chili Empanadas
(approximately 20 empanadas)
1 tablespoon olive oil
1 medium onion diced
4 cloves garlic minced
1 package Gardein Beefless Ground (13.2oz)
15oz can kidney beans drained
14.5oz can diced tomatoes
1 ยฝ teaspoon paprika
1 ยฝ teaspoon cumin
1 ยฝ teaspoon chili powder
ยฝ teaspoon cayenne pepper
Salt and Pepper
20 Empanada dough discs/rounds (thawed if frozen)
ยฝ stick vegan butter (melted)
8oz shredded vegan cheese
Instructions:
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add diced onion and minced garlic and cook until fragrant and onions are translucent (about 3-4 minutes).
- Add the Gardein Beefless Ground and stir to break up larger pieces. Add paprika, cumin, chili powder, and cayenne pepper.ย Cook for about 5 minutes or until slightly browned.
- Add drained kidney beans and diced tomatoes. Stir until well combined and continue to cook for 5 minutes.
- Set aside Empanada filling and allow the mixture to cool to room temperature. Once filling mixture has cooled, add shredded vegan cheese and stir until well combined.
- Preheat oven to 400ยฐF. Line a baking sheet with parchment paper.
- Spoon about 2-3 tablespoons of the filling into the center of an empanada dough disc. Moisten edges with water and fold the disc in half to form a half moon shape. Press the edges together and pinch pleats into the edges or use a fork to crimp the edges to create a crust. Repeat with each dough disc with the remaining filling.
- Brush the top of each empanada with melted vegan butter. Bake 20-25 minutes or until golden brown.
- Allow the empanadas to cool slightly before serving as the filling is very hot. Enjoy!