Engine 2 Vegan BBQ MoFo Lunch Box

16 Oct



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!


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