TOFU KATSU
Chef Charity Morgan » Recipes
by Zahra
2y ago
INGREDIENTS 2 Blocks of extra firm tofu (Each block makes about four tofu steaks) 2.5 cups Panko Bread crumbs  1 tablespoon curry powder 1 teaspoon garlic powder 2 teaspoon salt 1 teaspoon white pepper No Egg Dredge 1/2 cup gf flour 3/4 cup plant based milk 1 teaspoon paprika 1 tablespoon nooch 1 teaspoon salt 1/2 teaspoon pepper Spicy Tonkatsu Sauce  1/2 ketchup  2 tablespoons coconut sugar  1 tablespoon vegan Worchestershire 1 tablespoon soy sauce 2 teaspoon dry mustard 2 teaspoons sriracha  1  teaspoon garlic powder Prepare a sheet pan with parchment paper ..read more
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Quick Red Lentil Bolognese
Chef Charity Morgan » Recipes
by Charity Morgan
3y ago
Because lentils are LIFE. Add them to as many recipes as possible. Protein, Magnesium, fiber, iron, and so much more. Add this family favorite to your rotation. Ingredients 1 Tablespoon Neutral Oil 1 Onion (about 8 ounces- small diced) 2-3 large carrots (about 6 ounces- small diced) 2-3 Celery Stalks (small diced) 4 Garlic Cloves (minced) 1/2 Cup Red Wine 1 Cup Dry Red lentils 3 Cups Vegetable Broth or Water 28 Ounces Marinara (or your favorite Pasta Sauce) 1 Tablespoon Dried Italian Seasoning 1 Bay Leaf 1-2 teaspoons of Pink Himalayan Salt or To Taste 1/2 teaspoon R ..read more
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Cast Iron Vegetable Fajitas
Chef Charity Morgan » Recipes
by Charity Morgan
3y ago
This weeknight recipe is super fast and simple. The best thing is serving it right out of the skillet you cooked it in. Be creative add any vegetable you want. Make sure to place a heat resistant oven mitten or towel under the skillet and on the handle. Caution the hot pan! Ingredients 2 Tablespoons Neutral Oil Such as Avocado Oil) 8 ounces mushrooms (sliced) 1 Onion (sliced) 1/2 Red Bell Pepper (sliced) 1/2 Green Bell Pepper (Sliced into Strips) 3 Zucchini (Quartered and Sliced) 2 Garlic Cloves (Minced) 2 teaspoons Cumin 2 teaspoons Chili Powder 1 teaspoon Smoked Paprik ..read more
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Garlic Yuzu Broth For Soba Noodles & Veggies
Chef Charity Morgan » Recipes
by Charity Morgan
3y ago
Comforting noodle bowl that is going to give your buds a dance… Garlic Yuzu Broth 6 Cups Water 3 Garlic Cloves (zested) 1/4 Cup Yuzu Juice 2 Mushroom Bouillon Cubes 1/2 Cup Tamari or Soy Sauce 2 Tablespoons Sesame Oil 1 Tablespoon Togarashi 3 Green Onions (white parts only- save green tops for garnish) 1 Lime (Zested and Juiced) tt Pink Himalyan Salt Pinch of White Pepper Optional- 3 Ounces Hijiki Flakes or Kombu 1-9.5 Ounce Pack of Soba Noodles (I used Green Tea Soba Noddles) An assortment of Vegetables and Protein Below The simplicity of this recipe is just tos ..read more
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Curried Butternut Squash & Chickpea Stew
Chef Charity Morgan » Recipes
by Charity Morgan
3y ago
Super quick weekday meal that should only take you 30-40 minutes to whip up. The red pepper is very warming during the winter months but by adding coconut milk mellows out those spices. I love adding extra lime as it brightens up the curry. Ingredients 1 Tablespoon of Avocado Oil (*This is optional as you can skip this step for a NO-Oil recipe) 1 Onion (Diced Small) 3 Celery Stalks/Ribs (Diced Small) 1 Butternut Squash (peeled/ and cut into small cubes with the seeds removed) 1 inch Ginger (Minced) 2 Garlic Cloves (Minced) 2 teaspoons Yellow Curry Powder 4 Cups Vegetable ..read more
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Mushroom & Herb Gravy
Chef Charity Morgan » Recipes
by Charity Morgan
3y ago
Ingredients  16 ounces of chopped or sliced mushrooms (can be a combination of 2-3 varieties, such as white button, porchini, crimini, baby bells, or shitake) 1 tablespoon oil, such as avocado 1/4 cup of vegan butter 1/4 cup gluten-free flour (YES, you can use all-purpose flour as well) ½ onion, diced small 2 cloves of garlic, minced 3 cups vegetable broth (can use 2 bouillon cubes or 1.5 tablespoons of broth paste in water) 2 teaspoons of (coconut aminos, liquid aminos or vegan Worcestershire sauce) 1/2 cup rough-chopped herbs (such as parsley, rosemary, sage, or thyme ..read more
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Spanish Tofu Scramble
Chef Charity Morgan » Recipes
by Charity Morgan
3y ago
When I was a child, my mom would make these amazing omelettes that she called “Spanish omelettes.” I had to convert this into one of my Plegan breakfast choices. Servings: 3-4 Ingredients 2 tablespoons of neutral oil, such as grape seed or avocado 1/2 red, white, or yellow onion, small diced 1/2 green or red bell pepper, small diced 1/2 tomato, small diced or 1/2 cup quartered grape or cherry tomatoes One 14-ounce block extra firm tofu 1 teaspoon chili powder 1 teaspoon cumin powder 1 teaspoon garlic powder 1/2 teaspoon turmeric (great nutritional value. Used to achieve egg ..read more
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BBQ Beyond Meatloaf
Chef Charity Morgan » Recipes
by Charity Morgan
3y ago
Ingredients Two 16-ounce packs Beyond Beef (plant-based ground) or 3 packs of Beyond Meat Burgers 1.5 cup dried oats 1 tablespoon egg replacer with ¼ cup water (can also use a flax “egg”) 1 bell pepper 3 celery stalks 1 onion, diced small 3-5 cloves garlic, minced 1 teaspoon dried thyme 2 teaspoons Cajun seasoning 2 tablespoons vegan Worcestershire sauce 1 tablespoon tomato paste 3 tablespoons gluten-free flour 1 pinch of salt 1 pinch of black pepper BBQ Meatloaf Topping 1/3 cup ketchup 2 tablespoons brown sugar 1 tablespoon Dijon mustard 1/4 teaspoon b ..read more
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Plant-Based Kids’ Glass Noodle Bowls
Chef Charity Morgan » Recipes
by Charity Morgan
3y ago
I call this a “kid’s” recipe but it definitely can be an adult meal- just pass the Sriracha! Glass Noodle Bowl Glass noodles (aka sweet potato starch noodles) Steamed broccoli Steamed baby bok choy, chopped Raw carrots, julienned Raw cucumber, julienned Cilantro, chopped Garnishes: sesame seeds, diced tofu, chopped spinach, kimchi or lime juice. Yummy Easy Broth 4-5 cups water 1 inch ginger, minced or grated 2 garlic cloves, grated 1-2 vegan mushroom or vegetable boullion cube 1 tablespoon coconut aminos 1/2 teaspoon smoked salt (trust me on this) Optional: nori ..read more
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Green Goddess Wrap
Chef Charity Morgan » Recipes
by Charity Morgan
3y ago
This simple nutrient-dense wrap is a great lunchtime fave. This recipes makes 3-5 wraps, depending on how big you stuff them Sauce 1 cup vegan mayo or hummus 1-2 garlic clove(s), grated using a citrus zester 1/2 lime, juiced 2 tablespoons nooch 2 tablespoons cilantro, minced Pink Himalayan salt to taste Pepper to taste Filling 1/2 cup chopped spinach 1/2 cup chopped kale 1/2 cup chopped broccoli 1/2 cucumber, chopped 1 chopped avocado 1/2 cup chickpeas 1/4 cup hemp seeds Large spinach tortilla wraps The sauce is very simple, just toss everything in a small bo ..read more
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