Vegan Buffalo "Chicken" Sandwich

Just a disclaimer, I am NOT a vegan! But, I do on occasion (okay, a lot) like to experiment with ways to make foods I love, vegan! It's fun to see what I can come up with and I love any and all veggies so, why not! That being said, this is an awesome recipe to make a ton of it and have leftovers for work lunch throughout the week! And I mean, who doesn't like buffalo any and everything?!?!

serving size: 6 sandwiches

What you need:

• 1 can of chickpeas, drained and rinsed
• 1 stalk of celery, diced
• 1 medium carrot, diced
• 1/2 bell pepper, diced
• 1-2 green onions, diced
• 1/4 cup of hummus
• 1/4 cup of hot sauce
• 1 tablespoon sriracha
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 onion powder
• sprinkle of smoked paprika
• bread! I used an organic, multi grain seed bread from Giant
• Optional* topped mine with some hemp seeds of course!

What you need to do:

1. Mash up your chickpeas.
2. Add in all the diced veggies, then stir in the sauces and hummus.
3. Mix well then add in your spices!
4. Place about a cup on your toasted bread slices.
5. EATTTTTT

Miso Tempeh Bowl with Veggies and Quinoa

This was so good! I've been incorporating miso into everything from eggs, to my veggies so of course I made a quick sauce using it for my tempeh marinade!

What you need:

• 1 package tempeh
• 1/4 cup liquid aminos
• 3 tablespoons avocado oil
• 3 teaspoons minced garlic
• 1 tablespoon grated ginger
• 1 tablespoon miso paste
• 1 tablespoon chili garlic paste
• 1 cup uncooked quinoa
• any veggies of choice!
• optional* green onions, sesame seeds, shallots, sriracha

What you need to do:

1. Preheat oven to 400
2. Cook quinoa according to package directions and set aside
3. Slice your tempeh into cubes
4. While quinoa is cooking, make your marinade by whisking all the ingredients above together and add in sliced tempeh
5. Marinade for as long as it takes you to dice your veggies up!
6. Toss your veggies in avocado oil and some crushed red pepper, salt and pepper
7. Add veggies and tempeh to greased tray and roast for 15 minutes
8.  Assemble your bowl and drizzle with sriracha!