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Parmesan-Crusted Tofu with Gigante Beans and Broccoli Rabe

Parmesan-Crusted Tofu with Gigante Beans and Broccoli Rabe

Early Summer Potato Salad with Crispy Tofu, Dill & Tangy Dijon Dressing

Early Summer Potato Salad with Crispy Tofu, Dill & Tangy Dijon Dressing

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(Use 1 cup hummus and sprouted-grain tortillas) Egg, Kale, and Tomato Breakfast Wraps with Hummus -- serve with a fruit for the perfect Phase 3 breakfast.

Egg, Kale, and Tomato Breakfast Wraps with Hummus

(Use 1 cup hummus and sprouted-grain tortillas) Egg, Kale, and Tomato Breakfast Wraps with Hummus -- serve with a fruit for the perfect Phase 3 breakfast.

Thai Red Curry with Tofu and Eggplant | Connoisseurus Veg

Thai Red Curry with Tofu and Eggplant

Moo Shu Vegetables. This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on the prep time. Serve with warm whole-wheat tortillas, Asian hot sauce and extra hoisin if desired. INGREDIENTS 3 teaspoons toasted sesame oil, divided 4 large eggs, lightly beaten 2 teaspoons minced fresh ginger 2 cloves garlic, minced 1 12-ounce bag shredded mixed vegetables, such as “rainbow salad” or “broccoli slaw” 2 cups mung bean sprouts 1 bunch…

Moo Shu Vegetables. This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on the prep time. Serve with warm whole-wheat tortillas, Asian hot sauce and extra hoisin if desired. INGREDIENTS 3 teaspoons toasted sesame oil, divided 4 large eggs, lightly beaten 2 teaspoons minced fresh ginger 2 cloves garlic, minced 1 12-ounce bag shredded mixed vegetables, such as “rainbow salad” or “broccoli slaw” 2 cups mung bean sprouts 1 bunch…

Succotash is a staple of Southern cuisine, and for good reason: it celebrates the variety of Summer’s delicious bounty. Corn, lima beans, and tomatoes are at their peak right now, and we can think of no better way to enjoy them than with these stuffed peppers.

Summer Succotash-Stuffed Peppers with Lima Beans & Cracked Bulgur

Succotash is a staple of Southern cuisine, and for good reason: it celebrates the variety of Summer’s delicious bounty. Corn, lima beans, and tomatoes are at their peak right now, and we can think of no better way to enjoy them than with these stuffed peppers.