This giveaway is closed. Legumes and beans and tofu, oh my! That’s right, tons of plant-based protein, all covered in one handy book! And one of YOU lucky readers is going to get a free copy of The Great Vegan Protein Book by Celine Steen and Tamasin Noyes!
I receive a lot of cookbooks to review and I’ll admit that I feel a bit ambivalent towards some of them, but not this one! I actually had trouble deciding which recipe to try first, but being the lover of both animals and whimsy that I am, I chose to go with the Unicorn Tacos… (please pardon the cell phone pictures… and also, why aren’t you following me on instagram yet?)
Seitan, flavorful cabbage, and a delicious (and easy to make sweet n’ spicy sauce) all combined into the perfect taco! I didn’t stick the recipe exactly (I used my own seitan, and corn tortillas because I already had some), but it’s now one of my favorite taco recipes! And, lucky you guys, the publisher let me share the recipe with you – it’s at the end of the post!
I also made the BBQ Lentils, with brown rice. I’m a huge fan of BBQ sauce (one of the greatest joys of my vegan life was discovering that so many bbq joints in Denver serve tofu!), but I had never thought of putting in on lentils. Brilliant!
The recipe includes a homemade BBQ sauce with is SO MUCH BETTER than bottled, but of course that’s one of those things you can easily cheat on to save time. There are carrots and onions in there, and I added a few bits of diced jalapeno because I had half of one sitting in my fridge begging to be eaten, and because I like a little heat with my bbq. It was delicious, and I can’t wait to eat the leftovers for lunch today.
Now for the giveaway (and don’t forget to scroll down for the Unicorn Taco recipe!)…
The Giveaway
One lucky reader will win a copy of The Great Vegan Protein Book by Celine Steen and Tamasin Noyes! To enter, leave a comment below sharing what your favorite vegan protein is… BBQ tofu? Stir-fries full of lentils and veggies? Twizzlers Edamame? You can also score extra entry points with some fun Twitter options. Contest ends May 24th at midnight (mountain time). One winner will be chosen at random and announced the following day. Be sure and log your comment into the Rafflecopter to make it count! Open to residents of the US, Canada and the UK!
- 3 tablespoons (36 g) sugar
- 3 tablespoons (45 ml) seasoned rice vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon fine sea salt
- 1 tablespoon (15 g) sambal oelek, or to taste
- 3 tablespoons (45 ml) cold water, more if needed
- 1 tablespoon (8 g) cornstarch
- 3 cups (210 g) shredded cabbage
- 3 tablespoons (21 g) grated carrot
- 2 tablespoons (12 g) minced scallion
- 3 tablespoons (42 g) vegan mayonnaise
- 1/2 teaspoon Dijon mustard
- 8 ounces (227 g) Kind-to-Cows Seitan (page 138)
- Salt and pepper
- Nonstick cooking spray
- 4 (8-inch, or 20 cm) soft flour tortillas
- To make the sauce: Whisk the sugar, vinegar, garlic, onion powder, salt, and sambal oelek in a small saucepan over medium heat. Cook for 3 to 4 minutes until the sugar is dissolved and the mixture comes to a boil. Whisk the water and cornstarch together in a small bowl, and then pour into the sauce. Cook and whisk for 2 to 3 minutes, until thickened. Add additional water 1 tablespoon (15 ml) at a time, if needed, to get a drizzle consistency. Set aside.
- To make the tacos: Toss together the cabbage, carrot, and scallion in a medium-size bowl. Stir in the mayonnaise and mustard. Season to taste with salt and pepper. Heat a grill pan over medium-high heat. Season the cutlets with salt and pepper. Lightly coat the grill pan with the cooking spray. Grill the cutlets for 4 to 6 minutes, until they have marks. Turn over to grill the second side for 3 to 5 minutes, until they also have grill marks. Cut into thin strips.
- Heat a skillet over medium-high heat. Cook the tortillas one at a time, for 1 to 2 minutes, turning them over with tongs until softened and hot.
- To serve, put one-quarter of the seitan strips in each tortilla. Top with one-quarter of the cabbage mixture and drizzle with 1 to 2 tablespoons (24 to 48 g) chili-garlic sauce, as desired.
- Yield: 4 tacos, plus ⅔ cup sauce (240 g)
- Protein content per taco (with sauce): 28 g
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What a coincidence, I just checked this one out from the library. So far it looks amazing, but I have yet to try any of the recipes. My favorite vegan protein is either stir fried seitan or the humble chickpea.
My favourite protein is tofu!
I find asparagus so versatile. Usually fried until just starting to singe, usually in butter. Then other veggies with sliced apple adding some sweetness. I don’t add butter (or oil) at this point, rather topping up with water. Various spices add interest although a bit of brown sugar helps the caramelising.
I love tofu, because it is so versatile and can be put in almost any recipe.
I love beans, lentils and tofu for protein. I enjoy them in stir fries, salads-you name it! 🙂
I love seitan. Lately I’ve found some fantastic variations. I love making it. A great one to try is Vegan Dad’s Hickory Smoked Veggie Turkey Lunchmeat that’s on his blog site. It makes a huge loaf so you can cut it into 3 or 4 chunks and freeze them for later use. The seitan holds up very well and can be sliced very thin for sandwiches. I use my instant-pot pressure cooker to pressure steam the seitan for 30 minutes and then toss it on the center rack of the oven for 45 mins. I also add a 1/4 cup of chickpea flour to the gluten flour. I use the Mori-nu tofu that was used in the recipe. I always have one sitting in the cupboard and I like that I don’t have to press it.
I love lentils they taste good and go with so much
There are SO many yummy vegan proteins, but glazed tempeh is a favorite of mine. Throw tempeh triangles in a hot skillet, add tamari or Bragg’s aminos, maple syrup and ancho chili powder. Cook until glazed and golden brown.
Oooh yes! I have been eagerly awaiting this book! And like you, I def would have made unicorn tacos first. Because unicorns! And tacos!!
Fave protein: TOFU! So versatile, so chewy.
These tacos look amazing and the sauce looks unique.
Thanks for the opportunity to win this cookbook.
Peanut Butter – I know not super duper healthy BUT its protein 🙂
I love the sprouted tofu showing up in stores-just different. I can use it in anything or just slice and grill with some onions and soy sauce.
I love beans, lentils and tofu for protein
I can’t pick just one protein! Tofu, lentils, chickpeas 🙂
OATS!!!!! Definitely oats. They’re not the highest source of protein, but they are VERY cheap, versatile, can be found anywhere, the least ‘scary’ for those who won’t go anywhere near tofu and haven’t even heard of tempeh, AND (most importantly) remind me that it is so easy to get your daily protein- cause there is protein in almost all whole foods!!!! (and if those oats are served with nut butter and/or smoked tofu, I won’t complain!!!)
I would have to say beans or nuts because they’re so versatile, and they’re full of healthy fats and fibre. Those tacos look awesome, and I love the name!!
For my favorite protein, I would have to say tofu. It’s so versatile. It can take you from breakfast through dessert.
Seitan for sure. I think my husband could eat Seitan every night of the week!
I think my favorite “protein” is tempeh. I don’t cook with it often because of the price, but I love that flavor and texture. Once I move to a bigger place I want to start making it myself so I can eat it every week….or everyday.
Peanuts! I love love love them:)
Crumbled tempeh in sloppy Joe sauce
My favorite vegan protein is chickpea in all forms.
tofu
Beans for me, I am trying Vegan food for the first time.
I really hope I win this! I love beans, all types!
Depends on the recipe. I really like seitan, tofu and beans.
I love that this book answers that will-never-stop question that all vegans get with such variety and creativity! My favorite protein vehicle is tacos, which is a total cop out since tacos can be anything– beans, chili, tempeh, tofu… it’s all good!
Beans all the way! There are so many different kinds you can choose from, so they can fit pretty much any genre of food you want!
I love different types of beans and nut butters, like almond butter.
I’m a sucker for deep fried tofu.
I’m loving lentils and beans right now. Just made an awesome Hoppin’ Jean the other night that made even better lunch leftovers the next day.
I’ve always loved mixed bean and veggie tacos, but could never find the right sauce to compliment my meal… this recipe changed everything.
I love, love, love lentils!! So easy and versatile :).
Hmm I’d have to say my favorite protein is beans and then tofu is next 🙂 they’re so versatile!
I do rely on protein powder and beans and chickpeas.
At the moment it’s kidney beans for me! Versatile and I love them
Hmmm. Quinoa perhaps? Also love lentils, chickpeas and kidney beans!
edamame!!!!
Tofu
Beans
Chickpeas
Chick Peas – just love them
My go to protein is lentils and tofu
Chickpeas 🙂