Rib-less And Chick-less ® Meal Recipe

Rehydrate TVP

Place 2 cups TVP in a bowl and pour 2 cups hot vegetable broth over it. Stir, cover, and let sit 8–10 minutes until fully rehydrated. Drain any excess liquid by pressing through a fine sieve or with a spoon.

Cook aromatics

Heat 2 tbs olive oil in a large skillet over medium heat. Add 1 cup finely diced onion and cook 5–7 minutes until translucent and starting to brown. Add 3 tsp minced garlic and cook 30–45 seconds until fragrant.

Build flavor

Add 2 tbs brown sugar, 3 tbs tomato paste, 2 tsp smoked paprika, 1 tsp ground cumin, 1 tbs soy sauce, and optional 1 tsp liquid smoke to the pan. Cook, stirring, 1–2 minutes to bloom the spices and caramelize the tomato paste.

Combine TVP

Add the rehydrated TVP to the skillet. Stir to combine and let brown for 4–6 minutes, pressing so it makes contact with the pan, developing texture and some crisped bits.

Sauce and finish

Stir in 1 cup vegan barbecue sauce, 2 tbs maple syrup and 2 tbs apple cider vinegar. Reduce heat to low and simmer 6–8 minutes until sauce thickens and coats the TVP. Taste and season with 1 tsp sea salt and 1 tsp black pepper. Keep warm until plating.

Preheat the oven to 350°F (175°C). In a medium ovenproof skillet or saucepan over medium heat, warm 1 tbs olive oil (use from pantry) and sauté 1/2 cup finely chopped onion until translucent, 4–5 minutes. Add 2 tsp minced garlic and cook 30 seconds.

Stir in 1 cup tomato sauce, 3 tbs brown sugar, 2 tbs maple syrup, 1 tbs apple cider vinegar, and 1 tsp mustard. Add 3 cups cooked beans and mix gently to coat. Season with 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper.

Transfer to a small baking dish if needed and bake uncovered for 20–25 minutes until bubbling and slightly thickened. For a darker caramelized top, broil 1–2 minutes, watching closely. Remove and let rest 5 minutes before serving.

In a large bowl combine 3 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup grated carrot and 1/2 cup sliced green onions.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tbs apple cider vinegar, 1 tsp yellow mustard, 1 tsp maple syrup, 1/2 tsp celery seed, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Pour dressing over shredded vegetables and toss until evenly coated. Chill 20–30 minutes to meld flavors, then toss again and adjust seasoning. Serve cold or at room temperature with a lemon wedge if desired.

Preheat oven to 400°F (200°C). Lightly grease an 8-inch square pan or a 9-inch cast-iron skillet.

In a large bowl whisk together 1.25 cups all-purpose flour, 0.75 cup yellow cornmeal, 2 tbs granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine sea salt.

In a separate bowl combine 1 cup buttermilk (or plant milk + 1 tbs vinegar), 1 large egg, and 2 tbs melted butter. Pour wet ingredients into dry and stir just until combined—do not overmix.

Pour batter into prepared pan and bake 18–22 minutes (skillet) or 20–25 minutes (square pan) until golden and a toothpick inserted in center comes out clean. Let cool 10 minutes in pan.

While cornbread warms, make maple butter: beat 2 tbs room-temperature unsalted butter with 2 tbs maple syrup and 1/8 tsp fine sea salt until smooth and spreadable.

Slice cornbread and serve warm with a dollop of maple butter and optional extra drizzle of maple syrup.

Plate 1 generous portion of the rib-less protein alongside two sides (choose sweet baked beans and fresh cole fries, or any combination). Add a wedge or slice of warm cornbread with maple butter on the side.

Garnish the rib-less protein and beans with a sprinkle of chopped fresh parsley. Serve immediately with lemon wedges for the cole fries if using.