Matt’s Chik’n Salad Wrap

Makes 3 wraps

• 1 tablespoon olive oil
• 3 Gardein “chick'n filets” or “chick'n scallopini” cutlets
• Salt, to taste
• Freshly ground black pepper, to taste
• Cayenne, to taste
• Granulated garlic, to taste
• 1/4 cup vegan mayonnaise such as Follow Your Heart Vegenaise
• 2 teaspoons Dijon mustard
• 1 teaspoon lemon juice
• 1 to 2 teaspoons nutritional yeast flakes
• 1/4 teaspoon oregano
• 1/4 teaspoon parsley
• 1 head romaine lettuce, shredded (4 cups)
• 1/2 cup vegan shredded cheddar or Jack such as Daiya
• 1 tomato, halved, seeded and sliced into thin strips
• 3 thin slices red onion or sweet onion, halved into semicircles
• 3 wraps or pitas

In a small skillet heat oil to shimmering and add chick’n cutlets. Cook on each side about 5 minutes or until heated through and lightly browned. Season with salt, pepper, cayenne and garlic. Slice into pieces 1/4- to 1/2-inch wide. Meanwhile, in a large bowl mix together mayonnaise, mustard, lemon juice, yeast, oregano and parsley. Add lettuce and toss to coat well. Add cheese, tomato, onion and chick’n, and toss. Divide mixture between 3 wraps or pitas, and serve.

Sloppy Joes

Sloppy Joes, pictured with Oven Sweet Potato Fries

Serves 4 to 6

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1/2 large or 1 small bell pepper, diced
• 1 1/2 cups water
• 1 1/4 cups dried TVP or TSP granules (textured soy protein)
• 3/4 cup ketchup*
• 1 tablespoon soy sauce
• 2 teaspoons chili powder**
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon dry mustard
• 1/2 teaspoon liquid smoke, optional
• 1/4 teaspoon black pepper
• Salt to taste
• Soft sandwich buns for serving, toasted if desired

*Or replace ketchup with:

• 1/2 cup tomato sauce
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar or agave nectar, or to taste
• 1 teaspoon cider vinegar
• 1/2 teaspoon salt 

**Or replace chili powder with:

• 1 teaspoon paprika or smoked paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon granulated garlic
• 1/8 to 1/4 teaspoon cayenne, to taste

Heat oil in a medium saucepan and sauté onion and bell pepper until onion is translucent. Add water, TVP, ketchup, soy sauce, chili powder, garlic, mustard, liquid smoke, and black pepper. Cover and bring to a boil. Reduce heat and simmer, covered, 20 minutes. Taste and adjust seasonings and check consistency. If necessary, thicken by simmering uncovered 5 minutes longer, stirring frequently, until most of the liquid has evaporated. Serve hot on sandwich buns.