Hoff's Pepper Nachos

Hoff's Pepper Nachos

Yields: 2 hearty entrees
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free 

Ingredients:

Nacho "Meat" 

• 1/2 cup Pea Protein
• 1 1/2 cups Water
• 1 tsp. Taco Seasoning
• 1 tsp. Cumin
• 1 tsp. smoked Paprika 
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Salt

Cheese Sauce: 

• 1/3 cup Instant Mashed Potatoes
• 1/3 cup Nutritional Yeast
• 1 cup Water
• 1 tsp. Lactic Acid
• 1 tsp. smoked Paprika 
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 1 tsp. Sea Salt 

Nacho Base & Toppings:

• 1 lb. bag Mini Peppers (cut in 1/2 & de-seeded)
• 1 Avocado (chopped/optional)
• 3 tbsp. diced Onion
• 1 15 oz. can Black Beans
• 1 2.25 oz. can sliced Black Olives (rinsed & drained)

Directions:

1. Soak Pea Protein in Water  & Seasonings for at least 5 minutes, strain water, microwave for 2 minutes 
2. Meanwhile put Cheese Sauce ingredients into Vitamix & blend on high for 6 minutes
3. Separately, heat up Black Beans, using a hand blender or potato masher to create desired texture
4. When the “Meat” “Cheese” & Beans are done, assemble your Nachos anyway you see fit

Hoff’s Sheet Pan Omelette

Hoff’s Sheet Pan Omelette

Servings: 6 large portions

meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free



“Egg” Ingredients:

• 1 cup dried Split Mung Beans (soaked overnight)
• 1 cup unsweetened Plant-Milk
• 2 tbsp. Nutritional Yeast
• 2 tsp. Hoff’s Seasoning
• 1 tsp. Baking Powder
• 1/2 tsp. Black Salt
• 1/2 tsp. Salt
• Black Salt to taste

Omelette Ingredients:

• 1 carton Mushrooms (sliced)
• 1 Red Pepper (chopped)
• 2 oz. sliced Black Olives (drained)
• 1/2 Onion (diced)
• 2 tbsp Nutritional Yeast
• 1 tbsp minced Garlic
• 2 tsp Hoff Seasoning
• 1 tsp Italian Seasoning

Directions:

1. Soak Beans in Water overnight
2. Pre-heat oven to 400 degrees
3. Drain & rinse Beans, add to high-speed with the rest of the “Egg” ingredients 
4. Blend for 30 seconds or until smooth & well combined
5. Dump Omelette ingredients out onto a large silicon baking dish, mix together, spread out evenly
6. Pour “Egg” mixture over Omelette ingredients, spread evenly
7. Bake for about 40 minutes
8. Cut into large squares
9. Season finished product with Black Salt

Hoff's Spring Primavera

Hoff's Spring Primavera

Hoff's Pasta Primavera
Serves: 2 + leftovers
meat-free, dairy-free, egg-free, oil-free, soy-free

Ingredients:

• 16 oz Pasta of choice
• Hoff’s Alfredo Sauce
• 1 container Mushrooms (chopped)
• 1 bunch Asparagus (chopped)
• 1 container Cherry Tomatoes
• 1 Zucchini (chopped) 
• 1/2 cup Peas
• 1 Red Onion (chopped)
• 1 tsp. Basil
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder

Directions:

1. Pre-heat oven to 400 degrees 
2. Prepare the Pasta according to package directions
3. Meanwhile prepare the sauce
4. Toss all Veggies with Seasonings on a parchment paper lined baking sheet
5. Bake for 30-40 minutes
6. Combine everything together & serve!

Hoff’s Pink Pasta Sauce

Hoff’s Pink Pasta Sauce

meat-free, dairy-free, egg-free, oil-free, gluten-free, soy-free

Ingredients: 

• 1/2 cup Instant Mashed Potato Flakes
• 1/2 cup Nutritional Yeast
• 15 oz Tomato Sauce
• 2 tbsp. Cashew Powder (optional)
  
• 1 cup Water or unsweetened Organic Soymilk
• Juice from 1 Lemon 
  
• 1 tbsp Sugar or Maple Syrup
• 1 tsp. Hoff Seasoning
• 1 tsp. Salt

Directions: 

1. Blend all ingredients together using a high speed blender, at the end, blend for a few seconds on low to remove any air bubbles
2. Immediately transfer Sauce to storage container or use, Sauce will continue to thicken as it cools
3. Clean blender immediately

Hoff’s Shepard’s Pie

Hoff’s Shepard’s Pie

Yields: 4-6 servings
meat-free, dairy-free, egg-free, oil-free, gluten-free, soy-free

Ingredients: 

• 24 oz Mashed Potatoes
• 1 Gravy packet
• 1 cup Water
• 15 oz can Brown Lentils or 1 cup TVP (rehydrated)
• 10 oz bag frozen organic Carrot, Peas, Corn minced
• 1 carton Mushrooms, minced
• 1/2 cup chopped Spinach
• 1/2 cup chopped Sweet Onion
• 1 tsp minced Garlic
• 1 tsp Thyme
• 1 tsp Rosemary
• Season w/ Salt & Pepper

Directions: 

1. Preheat oven to 400 degrees
2. In a medium Dutch oven over medium high heat, sautee Mushrooms, Onions & Garlic
3. Add Lentils or TVP, Veggies, Gravy packet, Water & Seasonings
4. Stir until Gravy thickens
5. Top with Mashed Potatoes, score with fork
6. Bake uncovered for 25 - 35 minutes

KISS: Potatoes & Asparagus

   KISS: Keep It Super Simple! 

I know there is typically another "S" to that saying, but we don't need that negativity in our lives.

This is a brand new series in which I share super simple meal ideas; because we vegans tend to get so buried in complex recipes that we forget that a meal can simply consist of a starch/grain and a veggie and be perfectly satisfying.

I pair each of these meals with a simple side salad and that's it! As a recovering bulk meal creator, I was quite skeptical that these meals would be filling enough, but just try it, you'll be amazed.

Keep it Healthy!

 

 

 

Ingredients:

• Baby/Bite-size Yukon Potatoes
  
• Asparagus
• Ranch Dressing
  
• Salt
  

While meal prepping for the week, I use my InstantPot to steam the Potatoes for 1 minute, then place in the fridge until ready to eat late in the week.  When it's dinner time, I slice in half and air-fry, along with the Asparagus at 400 degrees for 15-20 minutes.  Top Potatoes with Ranch dressing, Asparagus with Salt.

That's it! Plate & eat!

Hoff's Fajita Bowl

Hoff's Fajita Bowl

Yields: 2 Big Bowls

meat-free, dairy-free, egg-free, soy-free, gluten-free, oil-free 

 

Ingredients:

• 1 cup Cilantro Lime Rice
• Portabella Mushrooms (sliced)
• Peppers (sliced)
• 1 Onion (sliced)
• Salsa 
  
• Juice from 1 Lime
• 1 Taco Seasoning packet

Directions:

1. Slice vegetables into long stripes
2. Marinate vegetables at least one hour in the Taco Seasoning
3. Spread vegetables out on silicon lined baking sheet, roast for about 30 minutes
4. Make bowl using favorite toppings