PLANT-BASED DINNER RECIPES

Transport to a tropical location when you're eating this SouthWest Quinoa Corn Salad made in under fifteen minutes and packed with protein. Win Win.

This sweet and savory chicken teriyaki dish is all you will need when you're in a pinch.

Prep: 15 minutes | Serves 4 INGREDIENTS Chik'n Filling 1 package (about 12 oz) Alpha Foods Homestyle Chik'n Strips 2 tablespoons olive oil 1 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon smoked paprika Salt and pepper to taste Juice of 1 lime Other 8 small corn tortillas 1 cup vegan cheese (your choice, but cheddar-style works well) 1 cup pico de gallo (store-bought or homemade) 1/2 cup vegan sour cream 1/4 cup chopped fresh cilantro 2-3 jalapenos, thinly sliced (adjust to your spice preference) DIRECTIONS Cook the Chik'n: In a skillet, heat 2 tablespoons of olive oil. Add the Alpha Foods Homestyle Chik'n Strips and season them with 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon of smoked paprika, and a pinch of salt and pepper. Cook for 5-7 minutes until the chik'n strips turn golden brown, and then squeeze the juice of 1 lime over them. Warm the Tortillas: Briefly heat the small corn tortillas either in the microwave or on a skillet until they are warm and pliable. Assemble the Tacos: Place a portion of the cooked chik'n strips on each tortilla, followed by a sprinkle of vegan cheese, a spoonful of pico de gallo, and some thinly sliced jalapenos. Add Toppings: Drizzle vegan sour cream over the top and sprinkle chopped fresh cilantro for extra flavor.  This chicken-free meal doesn’t cluck around. Enjoy!

Prep: 30 minutes | Serves 4

Prep: 10 minutes | Serves 4

Prep: 10 minutes | Serves 4

This vegan jerk chik'n burger recipe is a fantastic choice for any occasion.

This vegan chik'n mac crunchwrap recipe is going to leave you feeling satisfied.