rodblackney

For the Peanut Sauce: • peanut butter, use sunbutter to make it nutfree • lime juice • soy sauce, use tamari to make gluten-free • maple or sugar • vinegar • hot sauce or sriracha or sambal oelek, to taste • ginger • garlic • water • sesame oil • generous pinches of salt and black pepper, and 1/4 tsp pepper flakes (optional) •

Chickpea Meatloaf: • cans or 3 1/3 cups cooked chickpeas drained and rinsed • onion diced • celery stalks chopped • carrots diced • garlic cloves minced • panko breadcrumbs • unflavored soy or almond milk • vegan Worcestershire sauce • soy sauce or tamari • olive oil • ground flax seeds •

plain Greek yogurt can sub soy yogurt • seeded cucumber shredded or diced • lemon juice or white wine vinegar • garlic minced • chopped dill • Salt and pepper

can chickpeas 425 g, 1 ½ cup soaked chickpeas if starting from dry, drained and rinsed • olive oil 15 mL • paprika* 7 g • ground black pepper 3 g • cayenne pepper 1.5 g • salt 1.5 g • pita flatbreads • tzatziki (click for recipe) 250 g, use ⅓ recipe if you're just making it for these gyros • red onion cut into strips • lettuce leaves roughly chopped • tomato sliced

package extra firm tofu • uncooked quinoa • barbecue sauce, plus more for topping • Oil for cooking • bell peppers, thinly sliced • zucchini, thinly sliced • pineapple, cored and sliced • red onion, thinly sliced

tofu, 1 block • water • mustard • mayonnaise • basil • garlic, minced • salt • pepper

tofu, 1 block, cubed • soy sauce • honey, or agave • lemon juice • garlic powder • sesame seed • ginger, minced • garlic, minced

tofu, 1 block, cubed • lemon juice • fresh basil, chopped • salt • pepper • garlic, minced

Ingredients • for 2 servings • tofu, 1 block • jalapeño, chopped • honey, or agave • apple cider vinegar • salt • pepper • garlic powder • cumin • chili powder • paprika