Recently, I sampled some dressed up hors d’oeuvres from Gardein at an event that made me re-think some of the usual grocery store offerings you get in the meatless section. These were not only beautiful in presentation but they tasted delicious. There was a whole table offering gluten-free beefless tacos with roasted corn, black beans, & roasted poblano peppers, gluten-free Rosemary pecan crusted chick’n skewers with cipollini onion aioli; Turk’y cutlet with stuffing, cranberry sauce, & mashed potato on mini spoons; and (surprisingly my favorite), Fishless filet & chips with french fries & lemon wedge.
The recipes were perfect finger foods, and if you’re throwing a party (likely for the holidays, yes?) these are perfect additions for your vegetarian guests. Plus, since it’s plant-based, these have less fat and zero cholesterol compared to their meat counterparts. Here are the recipes in case you want to try to re-create them at home!
Recipe 1: FISHLESS FILET with french fries and lemon wedge (makes 10 servings)
INGREDIENTS:
Gardein Fishless filets
French fries, lemons, flat leaf parsley
Prep – product takes 20 minutes to cook, so every 10 minutes you will be placing a new tray in oven to ensure consistent samples.
Directions
1-Preheat oven to 475 degreed F. Using scissors, cut open bag. Place filets on two parchment lined oven trays (parchment paper is essential to ensure fishless filet does not stick)
2- Put 1 or 2 trays on middle rack, set timer and cook for 10 minutes.
3 – After 10 minutes, flip the fishless filets, rotate tray and move to the bottom rack. Add a new tray or trays to middle rack, set timer and cook for 10-11 minutes until golden brown and cripsy.
4- Fill each fish cone with 2 tsp tartar sauce, drizzling from the middle of the cone to the bottom (not all sauce should be in the bottom). Note: Do not pre-sauce more than 15 min in advance, or this will ruin the paper cone.
5-Take out the 1st tray (cooked for 20 min), moved 2nd tray (1/2 cooked) to bottom rack, flip filets and add new tray to middle rack, set timer and cook for 10-11 minutes.
6- Cut each filet into 2 pieces
7- Put each piece into a cone holder, garnish with lemon slice and flat leaf parsley sprig.
Gardein products are available at over 22,000 retailers/grocers nationwide, for more products and recipes at www.gardein.com.
Recipe 2: ROSEMARY-PECAN CRUSTED CHCK’N SKEWERS w cipollini onion aioli (makes 20 skewers)
INGREDIENTS
Gardein Chick’n Scallopini
For marinade:
1 cup red wine (or substitute)
2 tbsp Dijon mustard
1 tbsp chopped garlic
1/4 cup extra virgin olive oil
1 tbsp soy sauce
2 tbsp chopped rosemary
1/2 tsp sea salt
For crust:
1 cup pecans
1/2 cup flour
2 tbsp rosemary, finely chopped
1/2 cup panko
sea salt to taste
Equipment needed: 4″ bamboo knot cocktail skewers
Prep:
1- In a blender, combine all marinade ingredients and blend until smooth. Cut Gardein Chick’N Scallopini into 3″ strips. Pour the marinade into a bowl, add the gardein to the marinade and let sit overnight.
2- Grind pecans in a food processor. Transfer the pecans to a bowl, add the flour, rosemary and panko.
3- Bread gardein with pecan mixture until fully coated.
4- In a large frying pan, heat up your favorite oil and pan fry gardein on both sides until golden brown.
5- To assemble: Once gardein is fried, insert skewers. Drizzle skewers with cipollini onion aioli, garnish with rosemary.
Cipollini Onion Aioli
Ingredients:
6 cipollini onions, peels and olive oil for roasting
2 cups vegan may
1 tbsp lemon juice
2 tbsp olive oil
1 tbsp fresh rosemary chopped
Directions
1- Drizzle onions lightly with oil and season with salt. Roast in 400 degree F oven fro 10-15 minutes until soft and slightly caramelized. Let the onions cool to room temp.
2- In a blender, combine mayo, lemon juice, olive oil & roasted cipollini. Blend until smooth. Add the rosemary and sea salt and blend for a few seconds.
Recipe 3: GARDEIN MINI BEEFLESS TACOS (makes 10 servings)
Beef taco mix
1 pkg gardein beefless ground crumbles
2 tbsp taco seasoning
Roasted corn salsa
4-5 ears corn, roasted or frozen roasted corn (2 lbs)
1 red onion, fine diced
4 poblano peppers, seeded, halved, roasted and skinned
2 serano pepper, seeded, deveined and fine diced
6 limes, juiced
1 tbsp lime zest
2 tsp sea salt, fine
1 tsp cumin ground
1 tsp coriander ground
1 can black beans (15 oz) drained and rinsed
Directions
1- In a nonstick pan with oil, saute beefless ground crumbles for 4-5 minutes until browned and hot through but still moist. Add taco seasoning to taste.
2- Build tacos (in order); one cut lime, one mini taco, 2 tsp vegan chipotle mayo, 1 tbsp ground taco mixture, 1 tbsp roasted corn salsa an 1/4 tsp cilantro micro greens.
x
Shy
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I love the look of these! I am a meat eater but I really appreciate a good veggie dish that looks lovely too. I am in charge of Christmas dinner again this year and will definitely be raising my veggie game with these recipes.
xoxo
so delicious , yummy