Gardein Veggie Chick'n Breast Recipes
Gardein Veggie Beef Strips Recipes

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'Chicken' Piccatta

3 cups unbleached flour
Salt and pepper, to taste
20 Gardein chicken breast halves
1 cup canola oil
4 garlic cloves, minced
8 finely minced shallots
3/4 cup olive oil
3/4 cup capers, drained
1 qt. plus 1 pt. dry white wine
1 pt. vegetable stock
3/4 cup Earth Balance (cold-pressed nonhydrogenated margarine)
1/4 cup fresh lemon juice
2/3 cup freshly chopped parsley

• Combine the flour, salt, and pepper and dredge the "chicken," coating completely.
• Heat the canola oil in a large pan. Brown the "chicken" on both sides. Remove from the pan and set aside.
• Lower the heat and sauté the garlic and shallots in the olive oil for 3 minutes, taking care not to burn the garlic. Add the capers and sauté for 1 minute.
• Add the white wine and reduce by half.
• Add the vegetable stock and reduce by half.
• Return the "chicken" to the pan and cook for 5 to 10 minutes.
• Stir in the Earth Balance, lemon juice, and parsley. Serve immediately.

Makes 20 servings

Grilled 'Chicken' Focaccia With Veggies and Vegan Pesto Mayo

For the Pesto:
1 qt. Vegenaise (vegan mayonnaise)
1/2 cup chopped basil
3 Tbsp. lemon juice
1 1/2 tsp. salt
1/4 tsp. ground white pepper

• Mix all the ingredients well and set aside.

For the Veggies:
7 zucchini, sliced lengthwise
7 yellow squash, sliced lengthwise
3 red peppers, deribbed and cut lengthwise into 4 equal pieces
3 yellow peppers, deribbed and cut lengthwise into 4 equal pieces
6 garlic cloves, sliced (not chopped)
1/2 cup extra virgin olive oil
1 Tbsp. finely chopped fresh rosemary
1 Tbsp. finely chopped fresh tarragon
1/4 cup freshly chopped parsley*

• Combine all the ingredients, except for the focaccia, in a large mixing bowl, coating the vegetables well.
• Place in a single layer on sheet pans and roast at 375°F for 30 to 40 minutes, or until slightly soft.

To Assemble:
20 sandwich-sized pieces of focaccia, cut in half widthwise
20 Gardein chicken breast halves, cooked according to package directions

• Spread the pesto on both sides of the focaccia.
• Place 1 warm "chicken breast" on the bottom half and top with the roasted vegetables. Slice on the bias and serve.

*Note: 4 Tbsp. of dried Italian seasoning may be substituted for the fresh herbs.

Makes 20 servings

Cajun-Creole Smothered 'Chicken' With Dirty Rice

1/4 cup vegetable oil
1 cup chopped onions
1 cup chopped celery
1 cup chopped green peppers
3 Tbsp. chopped garlic
1 qt. rice
2 qts. water
4 bay leaves
3 Tbsp. Cajun seasoning mix (any brand will work)
1 lb. Eco Cuisine beef quick mix
2 Tbsp. salt
1/4 cup chopped parsley
1/4 cup Earth Balance margarine
30 Gardein chicken breast halves, cooked according to package directions

• Heat the oil in a medium saucepot.
• Add the vegetables and sauté for 8 to 10 minutes, or until soft.
• Add the garlic and cook for an additional 3 minutes.
• Add all the other ingredients, except for the parsley, margarine, and "chicken breasts," and bring to a simmer. Cook, covered, for 30 minutes, or until the liquid has been absorbed and the rice is cooked through.
• Add the parsley and margarine and mix thoroughly.
• Serve 1 "chicken breast" over 4 oz. of the rice.

Makes approximately 30 servings

Chipotle Barbecue 'Chicken' Sandwiches With Vegan Potato Salad

For the Barbecue Sauce:
1/4 cup vegetable oil
1 1/2 lbs. onions, diced
1 Tbsp. chopped garlic
2 tsp. chili powder
2 tsp. coriander powder
2 tsp. onion powder
1 tsp. ground cumin
1 tsp. ground thyme
1/4 cup chipotle in adobo, puréed smooth
1/4 cup mustard
3 Tbsp. vegan Worcestershire sauce
1/4 cup molasses
1/4 cup light brown sugar, lightly packed
1/4 cup apple cider vinegar
3 Tbsp. salt
2 Tbsp. ground black pepper
7 qts. ketchup

• Heat the oil in a medium saucepot.
• Add the onions and cook for 10 to 12 minutes, or until lightly browned.
• Add the garlic and cook for an additional 2 minutes.
• Add the remaining ingredients, stirring well, and bring to a slow simmer.
• Stirring often, simmer for 45 minutes to an hour, or until thickened.

For the Potato Salad:
3/4 cup apple cider vinegar
2 Tbsp. salt
4 Tbsp. sugar
7 lbs. potatoes, peeled and cut into 1/2-inch dice
4 Tbsp. salt
1 1/2 cups Vegenaise
3 Tbsp. Dijon mustard
2 cups chopped green onions
1/2 cup chopped chives

• Mix the vinegar, 2 Tbsp. of salt, and sugar in a small bowl. Set aside.
• Place the potatoes and 4 Tbsp. of salt in a large pot. Cover with water and bring to a simmer, cooking for 30 minutes, or until cooked through.
• Drain well and spread out onto sheet pans. While still hot, sprinkle with the prepared vinegar mixture.
• Allow to cool, then mix well with the remaining ingredients.

For the 'Chicken Breasts':
30 Gardein chicken breasts
1/4 cup Earth Balance margarine, melted
2 Tbsp. salt
1 Tbsp. black pepper

• Mix all the ingredients thoroughly and grill each "chicken breast" for 3 to 5 minutes on each side, or until grill marks appear and heated through.

To Assemble:

• Brush each "chicken breast" with the barbecue sauce and grill for 1 minute. Remove from the grill and brush liberally with more sauce.
• Serve on hearty, whole grain bread with 4 oz. of the potato salad as a side.

Makes 30 servings

Gardein Peppered Beef Strips With Balsamic Caramelized Sweet Onions, 'Buttered' Bliss Potatoes, and Herbed Green Beans

For the Balsamic Onions:
1/2 cup vegetable oil
5 lbs. white or yellow onions, sliced thin
1/4 cup dark brown sugar, lightly packed
1 1/2 cups balsamic vinegar
1 1/2 Tbsp. salt

• Heat the oil in a large, flat-bottom pan. Add the onions and cook over medium heat for 30 to 35 minutes, or until golden brown.
• Add the brown sugar and cook for an additional 5 minutes.
• Add the remaining ingredients and cook for 20 to 25 minutes, or until reduced by three-quarters and syrup-like in consistency. Allow to cool completely.

For the 'Buttered' Potatoes:
5 lbs. red bliss potatoes (or any variety), washed well and cut into 1 1/2-inch chunks
Water sufficient to cover the potatoes
3 Tbsp. salt
1/4 cup Earth Balance margarine
2 tsp. ground black pepper
Salt, to taste

• Place the potatoes in a large stockpot with the water and salt. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are just tender. Drain well.
• Place in a large mixing bowl. Add the margarine and black pepper. Mix well, being careful not to break up the potato pieces. (If the potatoes are overcooked, they will break apart and it will become necessary to make mashed potatoes.)
• Adjust the seasoning with the salt.

For the Green Beans:
1/4 cup vegetable oil
1 lb. onions, diced
4 number 10 cans green beans, drained, reserving 4 quarts liquid
1/4 cup Minor's herbs de Provence vegetable base
1 tsp. ground black pepper
1 Tbsp. salt

• Heat the oil in a medium stockpot. Add the onions and cook for 5 minutes, until soft. Add all the other ingredients.
• Bring to a slow simmer and turn off the heat. Serve immediately or hold in hot liquid for up to 1 hour.

For the 'Beef Strips':
1/4 cup vegetable oil
5 lbs. Gardein beef strips, fully thawed

• Heat the oil in a large, flat-bottom pan. (Ideally, this should be done on a flattop or in a tilt skillet.)
• Add the "beef strips" and cook at a high temperature for 5 minutes, or until browned and crisp.

To Assemble:

• Place approximately 3 oz. of the strips, 2 oz. of the onions, 4 oz. of the beans, and 4 oz. of the potatoes on a plate and serve.

Makes 20 to 22 servings

'Beef' and Grilled Veggie Wraps With Sweet Garlic Aioli

For the Aioli:
15 whole garlic cloves, peeled
1/4 cup olive oil
2 1/2 cups Vegenaise
1 1/2 Tbsp. Dijon mustard
1 1/2 Tbsp. lemon juice
2 tsp. salt
1/4 tsp. ground white pepper

• Combine the garlic and olive oil. Place in a shallow pan and bake, covered with foil, at 350°F for 35 minutes, or until the garlic is soft and browned. Remove from the oven and let cool.
• Combine with all the other ingredients in a food processor and blend until smooth.

For the Veggies:
7 zucchini, sliced lengthwise
7 yellow squash, sliced lengthwise
3 red peppers, deribbed and cut lengthwise into 4 equal pieces
3 yellow peppers, deribbed and cut lengthwise into 4 equal pieces
6 garlic cloves, sliced (not chopped)
1/2 cup extra virgin olive oil
1 Tbsp. finely chopped fresh rosemary
1 Tbsp. finely chopped fresh tarragon
1/4 cup chopped fresh parsley*

• Combine all the ingredients in a large mixing bowl, coating the vegetables well.
• Place on a grill and cook for 3 to 5 minutes on each side, or until cooked through.

For the 'Beef Strips':
4 lbs. Gardein beef strips
4 Tbsp. vegetable oil
1 tsp. salt
1 tsp. black pepper

• Combine all the ingredients well. Sear the strips on a flat-top grill or in a large, flat-bottom pan for 5 minutes, or until slightly crispy and heated through.

To Assemble:
20 10-inch whole wheat tortillas

• Combine 3 oz. of the cooked strips (about 3 or 4 strips), 3 oz. of the veggies, and 2 oz. of the aioli on a tortilla. Tuck in the ends and then roll into a wrap. Repeat until all the ingredients have been used.

*Note: You can replace the fresh herbs with 4 Tbsp. of dry Italian seasoning.

Makes approximately 20 wraps

'Beef Strips' and Mushrooms in 'Beef Gravy' With Roasted Peppers

For the Gravy:
1/3 lb. Earth Balance margarine
2/3 cup all-purpose flour
1 1/2 cups red cooking wine
3 1/2 qts. vegetarian beef stock (try RC or Eco Cuisine brands or Better Than Bouillon "No Beef" broth)
3 bay leaves
1 Tbsp. dry thyme
Salt and pepper, to taste

• Melt the margarine in a saucepan. Add the flour and cook for 5 minutes, whisking constantly to form a roux. Set aside.
• In a separate pot, cook the wine until reduced by two-thirds.
• Place the stock, bay leaves, and thyme in the pot with the wine and simmer for 15 minutes.
• While the liquid is simmering, whisk in the prepared roux a little at a time to prevent clumping. Bring to a slow simmer and cook for 10 minutes. If too thin, prepare a small amount of additional roux and repeat the thickening process.
• Season with the salt and pepper.

For the 'Beef Strips,' Mushrooms, and Roasted Peppers:
3 lbs. whole red peppers
1/4 cup vegetable oil
3 lbs. white mushrooms, sliced
5 lbs. Gardein beef strips
3 Tbsp. chopped garlic
1/4 cup chopped fresh parsley
1 Tbsp. salt
1 1/2 tsp. black pepper

• Toast the red peppers directly on a grill, on gas stovetop burners, or under a salamander, turning every few minutes, until the skins blister and blacken on all sides.
• Place in a large bowl and cover with plastic wrap. Allow to steam for 10 minutes.
• Peel away the blackened skin. Cut the pepper flesh into strips approximately 2 inches long by 1/4 inch wide.
• Heat the oil on a flat-top grill or in a large sauté pan. Add the mushrooms and "beef strips."
• Cook for about 7 minutes, or until browned and nearly cooked through.
• Add the garlic and cook for 2 minutes.
• Add the parsley, peppers, salt, and black pepper, tossing well, and place in a shallow hotel pan.

To Assemble:

• Add most or all of the gravy to the "beef strips" and vegetables.
• Serve over rice or noodles or with potatoes.

Makes approximately 35 servings

Sweet and Spicy 'Beef' With Baby Bok Choy Over Vegetarian Fried Rice

For the 'Beef' and Bok Choy:
5 lbs. baby bok choy
3 Tbsp. salt
1/4 cup vegetable oil
5 lbs. Gardein beef strips
3 qts. Minor's Sweet and Spicy Plum prepared sauce

• Peel any discolored leaves from the outside of the bok choy and discard. Cut the larger bulbs into quarters and the smaller ones into halves.
• Place in a large pot of boiling water. Add the salt and cook for 5 minutes, or until softened.
• Remove from the water and plunge into an ice bath for 5 to 7 minutes to stop the cooking process. Remove from the ice bath and drain well. Set aside.
• Heat the oil in a large, flat-bottomed pan. Add the "beef strips" and sauté for 5 minutes, or until crispy and heated through.
• Add the prepared sauce and the bok choy. Simmer for 5 minutes.

For the Rice:
1/2 cup vegetable oil
3/4 lb. chopped onions
1/2 lb. chopped carrots
1 Tbsp. minced fresh ginger
1 1/2 gallons cooked white rice, cooled
1 cup green onions, sliced on the bias
1 1/2 cups soy sauce

• Heat the oil in a large, flat-bottomed pan. Add the onions and carrots and stir-fry for 8 minutes, or until soft.
• Add the ginger and cook for an additional 3 minutes.
• Add the rice and cook, stirring constantly, for 5 minutes, or until heated through.
• Add the green onions and the soy sauce and stir well.

To Assemble:

• Serve 6 oz. of the cooked rice with 6 oz. of the "beef" and bok choy.

Makes approximately 25 servings