Plant-Forward Future We teamed up with chefs Jessica Wright, director of healthy food in institutions for Nourish Colorado, and Andre Uribe, founder of Sustainable Meals Oregon, to create recipes and film demo videos for eight mouthwatering, plant-forward dishes.
From spicy tempeh chorizo to Thai hazelnut soba noodles and soy curls to green chickpea guacamole, each dish builds on locally available plant proteins – including some of the innovative products we developed with health care systems, and local producers and food processors for our regional plant-based protein project.
These recipes are part of Plant-Forward Future, our curated resources designed to help health care facilities set a plant-forward goal, create and market their dishes, and track their progress.
Green chickpea guacamole
Just when you thought guacamole couldn’t get any better – make it with green chickpeas! Chef Andre Uribe, founder of Sustainable Meals Oregon, whips up a delicious spread made from locally grown legumes.
Green garbanzos are harvested earlier than regular garbanzos, but otherwise, there is no difference between them. A 1/2-cup serving of green chickpeas provides 19.3 grams of protein, giving you more protein than a 3-ounce serving of baked halibut. It also has as much fiber as four medium apples, with 17.4 grams of dietary fiber.
Garbanzos are great plants to grow for their environmental benefits, playing a key role in fixing nitrogen into poor and depleted soil.
- 10 # Green Garbanzo beans, blanched. For example: From Fresh Nature Foods.
- 2 cups canned jalapeños, chopped
- 5 cups jalapeño juice, (drained from the canned jalapeños)
- 3 cups lime juice
- 6 cups diced tomatoes
- 3 medium-sized onions diced
- 2 cups chopped cilantro
- 1/2 cup minced garlic
- Salt and pepper to taste
- Blend together in a food processor balanced garbanzo beans, lime juice, jalapeño juice, and garlic.
- Blend until smooth.
- Stir in tomatoes, onions, and cilantro.
- Season with salt and pepper.
Spicy tempeh chorizo: Plant-Forward Future recipes
Enjoy a savory and slightly spicy meaty taco filling or bolognese sauce that just happens to be healthy and climate-friendly. Chef Jessica Wright, director of healthy food in institutions for Nourish Colorado, demonstrates how to cook Colorado pinto tempeh made from sustainably grown pinto beans from Van Thuyne Farms in Boulder County.
Tempeh, or tempe, is a traditional Indonesian food made from fermented soybeans. However it can also be made by fermenting various nuts, grains, and beans. Tempeh has more protein than beef and has less saturated fat, sodium, and cholesterol.
Yield: 108 oz
Serving size: 4.5 oz
# of portions: 24
- Pinto Bean Tempeh 6 lbs
- Cumin Seeds 9 Tbl
- Oregano, dried 9 Tbl
- Garlic Powder 1⁄4 cup
- Paprika (*if possible, split between
- smoked paprika and regular
- paprika) 9 Tbl
- Ground Cumin 2 Tbl
- Chili Powder (*ideally single chili
- like ground New Mexico chili
- powder) 2 Tbl
- Cayenne Pepper, ground 1 tsp
- Salt 6 Tbl
- Apple Cider Vinegar ~1 1⁄2 cups
- Vegetable Oil 3⁄4 cup
- Water ~1⁄2 - 1 cups
- Slice tempeh in half along the midline.
- Heat half the oil in a pan or on a flat top over medium high heat. Brown tempeh until golden brown on both sides, then break apart.
- While tempeh is browning, mix herbs and spices. Make a paste of dried spices, plus vinegar, the remaining oil and some of the water. It should be like the consistency of ranch dressing.
- Pour paste over the tempeh and gently, but thoroughly mix in.
- Allow it to cook for about ~ 5 or so more minutes.
- Take off heat and hold hot above 135°F for service
- Skillet, flat top, or large saute’ pan
- medium mixing bowl
- measuring cups and spoons
- metal spatula
- cutting board
89.93kcal, Carbs: 35.19, Protein 13.25g Fat 8.01g, Saturated Fat: .59g, Chol: 0.0g, Sodium: 599.18mg, Potassium: 450.73mg, Fiber: 11.08g, Vit A: 995.84IU, Vit C: 0.72mg, Calcium: 79.93mg, Iron: 4.84mg
Tempeh chorizo can be used in tacos, on nachos, tostadas, taco salads, or even within a Mexican breakfast hash.
Thai hazelnut soba noodles and soy curls
Soba noodles have a nutty, earthy flavor with a hint of sweetness and chewy texture. Paired with soy curls, a healthy and planet-friendly chicken alternative, and Thai hazelnut sauce makes for an unforgettable sweet, spicy, and nutty dish. Chef Andre Uribe, founder of Sustainable Meals Oregon, demos this recipe with locally grown legumes and vegetables.
Soba is Japanese for buckwheat, which is a nutritious, grain-like seed that’s gluten-free and – despite its name – unrelated to wheat. Soy curls are made from dehydrated soy by Butler Foods in Oregon. The soy curls featured in this recipe were lightly processed and seasoned by Higher Taste in Oregon.
This dish goes great with two of the sauces in our recipe collection: Thai hazelnut sauce and Ginger and soy stir-fry sauce.
- Soba noodles
- Soy curls
- Seasonal vegetables of your choice
- Boil water. Add noodles. Don't forget to remove the paper band.
- Keep stirring. Don't walk away, they will overboil.
- Once they are done cooking, strain the noodles. You can shock them in ice water or run cold water over them.
- When they have cooled all the way, add a little oil to make sure they don't stick together.
- Roast vegetables on a sheet pan with some oil.
- On a second sheet pan, roast the soy curls to heat them up. (They are already cooked all the way, you can eat them cold.)
- When the vegetables are done cooking, pour them into a bowl.
- Add the soy curls and then the noodles
- Stir in the Thai hazelnut sauce until fully coated (see the recipe below).
- You can serve it cold as a salad or warm as a stirfry
- Garnish with cilantro and/or green onions.
Thai hazelnut sauce
This delicious, creamy, nutty, semi-spicy sauce has so many applications including our Thai hazelnut soba noodles and soy curls recipe. Chef Andre Uribe, founder of Sustainable Meals Oregon, demonstrates this recipe with locally grown hazelnut butter from Ground Up in Oregon. Nut sauces are a great way to introduce plant protein into a dish. Hazelnuts contain vitamins, minerals, protein, fiber, and healthy fats.
- 2 cups water
- 3 cups coconut milk
- 1/2 cup fish sauce
- 1/2 cup sweet soy sauce
- 1/2 cup sweet chili sauce
- 12 oz hazelnut, almond or other nut butter of your choice (For example hazelnut butter from Ground Up)
- 2 Tbs grated ginger
- 2 Tbs chopped garlic
- 1/4 cup of sambal (optional)
- Cook garlic and ginger in a little bit of oil until fragrant and golden brown in
- Place the remaining ingredients in the saucepan and heat over medium flame.
- Blend sauce once it reaches simmering temperature until smooth.
Marinated tempeh Reuben sandwich
Enjoy the salty corned-beef flavor and tangy sauerkraut comfort of a Reuben sandwich that just happens to be healthy and climate-friendly. Chef Jessica Wright, director of healthy food in institutions for Nourish Colorado, demonstrates how to cook Colorado pinto tempeh made from sustainably grown pinto beans from Van Thuyne Farms in Boulder County.
Tempeh or tempe is a traditional Indonesian food made from fermented soybeans, however tempeh can be made by fermenting various nuts, grains, and beans. Tempeh has more protein than beef and has less saturated fat, sodium, and cholesterol.
The tempeh cooking techniques in this video can also be used for brisket and soy-ginger stir-fry.
Serving size: 12.38 oz
# of portions: 12
- Pinto Bean Tempeh 3 lb
- Vegetable Broth, low sodium 3 cups
- Pickling Spices 3⁄4 cup
- Water 6 cups
- Vinegar, Apple Cider 3⁄4 cup
- Worcestershire Sauce, low sodium 1⁄4 cup
- Onion Powder 2 Tbl
- Paprika 2 Tbl
- Garlic Powder 1 Tbl
- Rye Bread 24 Slices
- Sauerkraut, canned, drained 1 1⁄2 cups
- Russian or Thousand Island Dressing 13 oz
- Swiss Cheese, low sodium 12 slices
- Vegetable Oil 1⁄2 cup
- Mayonnaise, low fat 6 Tbl
- Cut the 1.5 # blocks of tempeh into 12 thin slices (2 oz each).
- Combine the broth, pickling spices, and water in a stock pot. Bring to a simmer for 10-15mins.
- While simmering, combine vinegar, Worcestershire sauce, onion powder, paprika, and garlic
- Once the brine has simmered, strain the pickling spices out and add the spice blend. Cool to at least below 70°F. Add the sliced tempeh and allow to marinate for at least 12 hours, if not 24 hours.
- Heat flat top to medium heat. Add oil and heat. Add tempeh and cook for about 5 minutes per side, until dark brown. Alternatively, if you have a Combi Oven, you can “sear” the tempeh patties in there and you don’t need oil.
- Lightly spread both sides of the bread with mayonnaise and place on a flat top or toast in the oven. Cook for 3-4 minutes until lightly browned. Flip the bread and repeat. On the cooked side, add Thousand Island dressing to all slices of bread.
- Once the bread is ready and the tempeh is ready, prepare to assemble sandwiches. Add Thousand Island dressing to both sides, and top 1/2 of the bread slices with 2 Tbl sauerkraut, 2 pieces cooked tempeh, and 1 slice Swiss Cheese. (alternatively, you can add the swiss cheese on top of the tempeh in the oven and melt it, then add it to the sandwich). Top with the bread and if using a flat top, place it back on to melt the cheese for about 2-3 minutes.
- Remove from heat and serve immediately or hold in a hot box. Discard leftovers at the end of service.
- flat top or sauté pan
- measuring cups
- measuring spoons
- shallow pan for marinating or plastic sealing bag
626.78kcal, Carbs: 81g, Protein 15.6g Fat 22.97g, Saturated Fat: 6.72g, Chol: 27.17g, Sodium: 860.1mg, Potassium: 346.59mg, Fiber: 17.69g, Vit A:1028.07IU, Vit C: 5.98mg, Calcium: 433.31mg, Iron: 6.21mg
Ginger and soy stir-fry sauce
Salty and sweet with just a little bit of heat, this sauce is the perfect accompaniment to plant proteins like tempeh and soy curls. Chef Andre Uribe, founder of Sustainable Meals Oregon, demos this recipe.
Sub in this sauce for the sauce in our Thai hazelnut soba noodles and soy curls recipe. Soba noodles have a nutty, earthy flavor with a hint of sweetness and chewy texture. Paired with soy curls, a healthy and planet-friendly chicken alternative and stir-fry sauce makes for an unforgettable sweet, spicy, and nutty dish.
Soy curls are made from dehydrated soy by Butler Foods in Oregon. The soy curls featured in this recipe were lightly processed and seasoned by Higher Taste in Oregon.
Yield: 3 quarts
- 2 cups rice wine vinegar
- 6 cups lite soy sauce
- 6 cups water
- 1/2 cup sesame oil
- 1/3 cup sugar
- 1/4 cup chopped garlic
- 1/3 cup sweet chili sauce
- 2 Tbs red chili flakes (optional)
- Mix all ingredients together until combined.
- If you’d like to thicken it you may use one 1/2 cup of cornstarch slurry or as
- needed to reach desired consistency.
- This sauce can be used for tempeh, soy curls, or any other type of protein and
- Serve over rice, Asian noodles, or even a salad.
Fresh basil marinara sauce
The key to an amazing, plant-forward dish is an amazing sauce. Chef Andre Uribe, founder of Sustainable Meals Oregon, has got you covered with his take on the classic marinara, demoed with fresh local ingredients. Pair this sauce with a tempeh bolognese featured in our tempeh chorizo recipe or soy curls, a healthy and planet-friendly chicken alternative. Soy curls are made from dehydrated soy by Butler Foods in Oregon.
Yield: 2 gallons
- 3 cans of crushed tomatoes
- 1 cup of olive oil (Extra Virgin)
- 2 bunches of fresh basil
- 1/2 bunch of fresh oregano
- 1/4 cup sugar (or agave nectar)
- 1/2 cup fresh garlic
- 1/4 cup balsamic vinegar
- Salt to taste
- Add all ingredients into a 3-gallon camber and blend with a burr mixer until
- Adjust seasoning to taste.
The key to an amazing, plant-forward dish is an amazing sauce. Chef Andre Uribe, founder of Sustainable Meals Oregon, has got you covered with his take on tomatillo salsa, demoed with fresh local ingredients. Pair this sauce with our tempeh chorizo recipe for savory and slightly spicy meaty taco filling that just happens to be healthy and climate-friendly.
Yield: 2 gallons
- 3 ea #10 cans of tomatillos
- 1 lb jalapeño peppers (optional)
- 4 bunch fresh cilantro
- 1/2 cup lime juice
- 2 yellow onions
- Salt to taste
- Roast onions and peppers in the oven until they are lightly chard.
- Blend with crushed tomatillos, cilantro, lime juice, and salt.