So I wasn’t going to post this one, but I figured, “What the heck? Why not?” This recipe isn’t involved, it isn’t fancy — basically, it isn’t time consuming. But it’s damn good. I have to admit, I didn’t measure anything out when I was making this so, bear with me. Also, I’ve been trying to stay away from using processed foods like grain meats and cheeses because they can be expensive, hard to find, and generally not as healthy as omitting them from your diet. But hey, for you beginner vegans, sometimes, this is the kind of stuff you want to eat, right? So, here’s something I cooked up one night when I was feeling super hungry and not entirely creative. It’s meat and potatoes, literally. All I need now is a beefcake vegan husband. God help me…
4 to 5 large russet potatoes, washed, leave the skin on
about 1/2 cup almond milk (or your favorite non-dairy milk)
4 tbsp Earth Balance margarine (Smart Balance Organic might be easier to find and is also vegan!)
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
Salt and pepper, to taste
Spinach (or other vegetable), lightly steamed
Remove the Gardein Beefless Tips from the freezer and thaw them, in a bowl, for about half an hour on your counter. Pour the teriyaki sauce on them and let them sit in the marinade for about 10 minutes after thawing.
In a large pot, cover the potatoes with water (completely) and boil them until a fork easily penetrates the middle of the potatoes, about 25 minutes. When the potatoes are done, drain them and place them in a large bowl. Mash them with a potato masher, then add the almond milk, margarine, and salt and pepper and continue mashing until all ingredients are well combined. Add more milk and butter if it seems too dry to you. Sprinkle in the herbs a little at a time and continue mashing so that they are uniformly mixed in. Set aside.
In a nonstick skillet, on medium high, saute the marinaded Gardein Beefless Tips, stirring frequently. You may need to add a little more teriyaki sauce. Cook for about 5 minutes, until tips are browned on all sides and the teriyaki sauce is gooey and sticking to the tips.
In a separate small pan, steam the spinach for about 4 to 5 minutes. Don’t let it wilt (unless you want to).
Serve immediately. Enjoy!