You will need: 1 large pot
Heat large pot on medium heat and add olive oil, mushrooms, onions and carrots. Sauté vegetables for about 7 minutes. Add 8 cups of water to pot and miso paste. Turn heat up to high until water starts boiling and then turn back down to simmer. Add frozen gyozas, diced tofu, soy sauce, salt and pepper to pot. Simmer for an extra 8-10 minutes, serve and top with fresh jalapeños, cilantro and your favorite chili powder.
Note: I like to also sauté or pan fry my tofu to add more texture! see my tofu recipe here:perfectly-tofu.html
You will need: oven tray, 2 small bowls, 1 small whisk, 1 pan
Preheat the oven to 375 F and prepare your baking sheet with nonstick spray. Slice tempeh into nugget-shaped chunks (I leave mine a little long like strips). Heat pan on medium and add nonstick spray or a little oil to begin cooking tempeh until heated through. This process helps remove some bitterness of the tempeh. I like to cook mine for about 5-6 minutes on each side on medium heat. Let tempeh cool.
Add your almond milk into a bowl and add garlic powder, cayenne powder, salt and pepper. Whisk ingredients together. In your second bowl mix nutritional yeast and panko crumbs together. Once tempeh is cool, begin submerging it into your almond milk bowl first and then coating it with panko crumbs next. Once tempeh nugget is coated well place on oven tray. Repeat until all nuggets have been coated and then place inside oven for 13 minutes, flip and add another 5 minutes. Bake longer if you prefer crispier texture.
You will need: 1 large pan, blender, griddle (comal), pot
Remove seeds and veins from chiles. Boil 6 cups of water and then add chiles to soak let them soak for at least 20 minutes. Turn griddle on and toast tortilla on griddle until crunchy. While chiles are soaking, open cans of jackfruit, drain and shred jackfruit. Add all chiles, garlic, brown sugar, tortilla, onion, salt and water into blender. Turn pan on and add 2 tbsp olive oil and shredded jackfruit. Sautee jackfruit for about 7 minutes and then add the birria sauce from the blender to the pan. Add bay leaves and simmer jackfruit birria for about 10 minutes. Taste and add salt/pepper as needed.