May 3-7, 2021: Five Vegetarian Spring Recipes to Enjoy This Week

Vegetable proteins are the new rising stars on our plates. Try them out this week by experimenting with varying textures and flavours for deliciously bright dishes. On the menu: TVP, cashews, tofu, chickpeas and tempeh. These colourful vegetarian recipe ideas are perfect to celebrate the first week of May. To your health!

Monday: Meatless Spaghetti Sauce

This spaghetti sauce is like your usual homemade recipe with tomato sauce, onions, carrots...but TVP flakes (textured vegetable protein) are added to get that meaty texture. With a pinch of vegan Parmesan on top, this is the ultimate revisited comfort dish!

Tuesday: Open-Faced Sandwiches with Cashew Spread, Tomatoes and Grilled Peppers

This open-faced delight features a spread made from soaked cashews, enhanced with nutritional yeast and lemon juice, served with a colourful tomato filling, grilled red peppers and a drizzle of spicy balsamic vinaigrette. 

Wednesday: Panzanella-Style Tomato Salad with Tofu Croutons

Transform a classic panzanella salad by replacing bread croutons with tofu. Coat the tofu cubes with nutritional yeast and cornstarch before pan frying, for crispy, crunchy bites.

Thursday: Pad Thai with Crispy Tempeh and Broccoli

Completely vegan, this pad Thai is egg-free, and the fish sauce is replaced by a healthy dose of lime juice (super fresh!). Plus, the kiddos will think the diced tempeh bits are peanuts. Brilliant!

Friday: Chickpea and Roasted Vegetable Burgers

There are tons of variations of the veggie burger, but this one definitely stands out! Made with chickpeas, oats and beets, the patty has a nice solid texture in addition to being crunchy. Burger enthusiasts will definitely want more!