This took me under 30 minutes to make. Oil-free, totally plant-based, from scratch and yummy! The cornbread is the recipe from Happy Herbivore (go buy it, you won’t be sorry). I marinated 6 ounces of Wildwood firm sprouted tofu in BBQ sauce and then grilled them on the stovetop. Cooked greens are a mainstay of my diet. I try to eat at least 4 cups a day of them. They are magic! Here’s the recipe for my greens:
By Any Greens Necessary:
1 tbs minced garlic
3/4 cup veggie broth
1 cup mushrooms of your choice (I love shiitake)
2 tsp vegan Worcestershire sauce
4 cups any rinsed, drained greens, torn into pieces. I used rainbow chard in the picture, but you can use kale, collards, mustard greens, dandelion greens, spinach or bok choy in any combination. I am particularly fond of mustard/dinosaur kale/collards together.
Sautee the mushrooms and garlic in the broth for about 2 minutes. Add the greens and the Worcestershire sauce and cook until wilted but still bright green.
Variation: add a dab of dijon mustard and hickory smoke sauce. If you really want an exciting twist, vegan bacon bits or tempeh bacon with a dab of dijon is super excellent.
I will be eating this tomorrow while my poor coworkers eat Carl’s Jr and Chinese take out. I always offer to share!