4 Quick Skillet Dinners

Based upon recipe suggestions from Whole Foods Market, modified to be vegan and vastly improved upon.  :)  All of these recipes get you a serving of protein, carbohydrates, and lots of vegetables.  Way better than Hamburger Helper!

Irish Skillet Dinner

1 cup chopped onion
1/2 cup vegan lager or pilsner (http://www.barnivore.com/search?utf8=%E2%9C%93&keyword=lager)
2 cups thinly sliced green cabbage
4 baked potatoes, or 8 roasted red potatoes
1/4 cup Daiya cheddar-style vegan cheese
1/4 cup Toffuti Sour Cream

Heat skillet over medium-high heat.  Cook onion about 6-10 minutes until soft.  Add 1/2 pound beef-style seitan. Add lager.  Stir in cabbage and cook until tender.  Spoon over baked or roasted potatoes and add cheese and sour cream.

Asian Skillet Dinner

2 tbs soy ginger sauce (or peanut or black bean sauce)
2 tbs water
1 cup pineapple chunks
1 chopped red bell pepper
6 thinly sliced green onions
water chesnuts, bamboo shoots, celery, baby corn, or other Asian vegetables
14 oz organic extra firm tofu
2 cups rice, soba noodles, or vermicelli

Heat skillet over medium-high heat.  Brown tofu .  Stir in ginger sauce.  Add veggies and cook until tender.  Serve over rice or noodles.

Tex-Mex Skillet Dinner

1-2 tbs chili powder
1 15 ounce can of diced tomatoes, cilantro-lime style
1 15 ounce can rinced and drained black beans
1 cup diced jicama
1 cup diced sweet potato
1 large poblano pepper, seeded, and sliced into 1” chunks
1-2 serano, jalapeno, or habanero peppers (to taste)
1/2 small onion, diced
 sliced avocado
chopped cilantro
lime juice
cornbread or spanish-style rice
1/4 cup Daiya mozarella and 1/4 cup Daiya cheddar, mixed together

Heat skillet over medium-high heat.  Cook jicama, sweet potato, onion, and peppers together until tender.  Add 1/2 pound beef-style seitan and brown for 2-4 minutes.   Add in black beans, tomatoes, and stir in chili powder.  Serve over cornbread or rice, garnish with cilantro, lime, avocado, and raw julienned jicama.  Sprinkle with cheese.

Italian Skillet Dinner
1 tbs italian seasoning
8 thinly sliced oil-packed sun dried tomatoes
2 tsp chopped garlic
1-2 Roma tomatoes, diced
1/2 small yellow onion, diced
1 bunch thinly sliced kale with tough stems removed
1 15 ounce can canellini beans, rinsed and drained
handful of Italian green beans
1/2 cup tomato or spaghetti sauce
3/4 pound pasta of choice, cooked and drained
1/2 cup Daiya mozarella style cheese

Heat a large skillet over medium-high heat. Sautee garlic, sun dried tomatoes, adn seasoning together.  Cook onion until tender, add kale and cook until tender (but not mushy), add canellini and green beans, add tomatoes, and cook until tender. Serve over pasta, and garnish with tomato sauce and mozzarella.


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