1^st Place

Vegan Napa Cabbage Rolls
By: Alexis Harstad

Ingredients:

14 Napa cabbage leaves
14 oz extra firm tofu
1 cup cooked brown rice
6 oz shiitake mushroom, chopped
1 carrot, chopped
2 scallions, chopped, separate whites and greens
4 garlic cloves, minced
1 tablespoon tamari/soy sauce
1 1/2 tablespoon coconut amino
1 teaspoon rice vinegar
1/4 teaspoon white pepper
1 tablespoon arrowroot powder/cornstarch
Salt to taste
Sesame oil

For the Sauce:
3 garlic cloves, minced
1 scallion, chopped
1 tablespoon tamari/soy sauce
2 tablespoon coconut amino
1 teaspoon rice vinegar
1 teaspoon brown sugar
1/2 tablespoon arrowroot powder/cornstarch
1/2 cup warm water

Instructions:

• Trim off the root of the cabbage, carefully take off the leaves one by one;
• Bring a pot of water to boil, blanch the leaves for 1 minute or so until soft and flexible, yet not soggy! Then quickly ran them under cold water to cool down;
• Lay them between two kitchen towels or cheese cloth etc. to dry;
• In a large non-stick frying pan, heat a drizzle of oil over medium-high heat, sauté the scallion white parts and garlic till fragrant for about 2 minutes;
• Add carrot and shiitake mushroom, cook till soft;
• Use your hands to crumble the tofu into the pan, continue to mash and break apart with your spatula, season with tamari/soy sauce, coconut amino, and vinegar, stir and fold to mix everything;
• Add in the cooked brown rice, continue to combine and mash with your spatula, till all liquid is gone;
• Stir in the arrowroot powder, mix it in well and continue to stir and fold till a hearty slightly sticky filling is formed, mix in the scallion green parts, season with salt and white pepper to taste, set aside;
• Trim off the hard stem part of each napa cabbage leaf, add about 1 1/2 tablespoon fillings to the bottom of the leaf, roll up until you get to the wider part of the leave, then fold up both sides to the center, and continue to roll all the way up, repeat till all ingredients are used up;
• Clean the frying pan then heat another drizzle of oil, pan-fry the cabbage rolls for 2-3 minutes each side until golden brown, do NOT flip too often, let one side crisp up and sear before flip to the other side;
• Meanwhile, in a saucepan, fry off the garlic and scallions with a small drizzle of oil, then carefully pour in the tamari sauce, vinegar, coconut amino, and sugar, bring to a gentle boil;
• Mix the arrowroot powder with the warm water and pour into the pan, stir and heat till thickens to your preferred consistency;
• Transfer all pan-fried cabbage rolls to a plate then pour on the sauce, garnish with sesame seeds and scallion. Enjoy!

2^nd Place

Grilled Glazed Tofu Skewers
By: Abigail Schaefer

Servings: 4

Prep time: 10 mins (marinate 30mins)

Cook time: 5 mins

Ingredients:

• Before starting, soak the wooden skewers in water for 30 minutes while prepping the ingredients. This will save time later.

14 oz extra-firm tofu, drained and pressed

2 T soy sauce

1 T honey

1 T rice vinegar

1 T sesame oil

1 t garlic, minced

1 t grated ginger

1/4 t red pepper flakes (optional, adds heat)

1 bell pepper, cut into chunks

1 red onion, cut into chunks

Wooden skewers, soaked in water

Instructions

Prepare the Tofu:

• Cut the pressed tofu into cubes of equal size (about 1in).

For the Marinade:

• In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using).
• Place the tofu cubes and veggies in a shallow dish or resealable plastic bag. Pour the marinade over the cut items, ensuring all pieces are coated. Marinate for at least 30 minutes, or overnight in the refrigerator for the best flavor.

Assemble the Skewers:

• Preheat the grill or grill pan to medium-high heat.
• Thread the marinated tofu cubes onto the soaked wooden skewers, alternating with chunks of bell pepper and red onion.

Grill the Skewers:

• Lightly oil the grill grates or grill pan to prevent sticking.
• Place the tofu skewers on the grill and cook for 3-4 minutes on each side, or until the tofu is lightly charred and the vegetables are tender.

Serve:

• Remove the tofu skewers from the grill and transfer them to a serving plate.
• Optionally, garnish with chopped cilantro or green onions.
• These soy-glazed tofu skewers are a fantastic appetizer option, offering a delightful combination of savory, sweet, and tangy flavors. They’re perfect for grilling outdoors or cooking indoors when there’s a chilly breeze outside, making them suitable for any occasion throughout the year. Enjoy the deliciousness of grilled glazed tofu with the added flair of grilled veggies!

3rd Place

Feefi Quesadilla with Chipotle Mayo Sauce
By: Jadyn French

Ingredients:

8 Tortillas

2 cups of vegan cheese

1 cup of corn kernels

Chopped Cilantro (optional)

For the Beef Filling:

½ Tbsp vegetable oil

2 garlic cloves

½ onion sliced

1 bag of Feefi

1 Red pepper diced

2 Tbsp Tomato Paste

¼ cup Water

For the Spice Mix:

1 1/2 tsp onion powder

1 1/2 tsp dried oregano

1 1/2 tsp salt

3 tsp cumin

3 tsp paprika

½ tsp black pepper

½ cayenne pepper (Optional)

For the Sauce:

½ Mayo

1 Tbsp Water

1/8 tsp salt

½ tsp Chili powder

1 tsp smoked paprika

¼ chipotle powder

Instructions:

• Bring a pot to a boil, once boiling take it off and add feefi and let sit for 10 mins, Once Feefi is done, drain water and set feefi to the side.
• Mix Spice Together and set aside for later.
• Heat oil in pan and then add garlic, Pepper, and onions, cook for 2 minutes.
• Add Feefi to pan and break it up a bit as you go, cook for 1 minute.
• Add Tomato paste, water and spice mix and cook for 2 minutes and then transfer to bowl.

For the Sauce:

• Add all ingredients to the bowl and mix well!

Cooking Instructions:

• Place Tortilla on work surface, spread mayo on tortilla, sprinkle cheese on top of it, then add beef filling and corn and close the tortilla in half.
• Preheat pan with oil.
• Place Quesadilla in pan and press down lightly and cook for 3 minutes until golden brown on both sides.
• Once golden-brown transfer over to cutting board and cut in half and then serve.

1^st Place

Pork Bowl over Coconut Lime Rice with Apple, Chayote, and Edamame Slaw
By: Sean Maddock

Yield: 4 servings

Ingredients

For the Pork:

1 ½ cups sugar

2 ½ pounds Pork Tenderloin, sliced into thin, inch-long strips

1 tablespoon salt

½ teaspoon freshly ground black pepper

¼ cup fish sauce

2 teaspoons minced garlic

1 teaspoon grated ginger

1 dash of sesame oil

1 medium Vidalia onion, sliced

4 scallions, sliced on a hard bias, green part only

Rice for serving

For the Rice:

Ingredients

1 cup jasmine rice

3/4 cup coconut milk

1 1/4 cup water

1 lime, zested

1 tsp. fresh lime juice

1 Tbsp. minced fresh cilantro

Kosher salt

For the Slaw Dressing:

3 Tbsp. Soybean Oil

3 Tbsp. apple cider vinegar

½  tsp. celery seed

½  tsp. mustard seed

1 pinch red pepper flakes

½  tsp. sugar

For the Slaw:

3 chayotes, seeded and coarsely grated (6 cups)

1 cup grated green apple

1 cup Shelled Edamame

2 medium carrots, coarsely grated (1 cup)

½ medium red onion, finely chopped (1⁄2 cup)

½ yellow bell pepper, finely chopped (1⁄2 cup)

½ cup chopped fresh cilantro

Instructions

For the Pork:

• Cover the bottom of a large, heavy skillet with one cup of sugar and place over medium-low heat. As soon as it melts and turns golden, add pork, raise the heat to medium, and stir until coated.
• Stir in the remaining sugar, salt, pepper, and fish sauce. Cover and cook for 2 minutes. Uncover, stir in garlic, ginger, and oil. Lower to simmer to reduce the sauce for about 20 minutes.
• Stir in Vidalia onions and cook until translucent, 5 to 7 minutes. Pork should be caramelized; if not, raise the heat and sauté while the sauce further reduces. Place coconut lime rice in a bowl and top with the caramelized pork and onions. Top with chayote edamame slaw and garnish with fresh cilantro leaves and sliced scallions.

For the Rice:

• Combine the rice, coconut milk, water, and pinch of salt in a 2-quart saucepan. Bring to a simmer. Stir a few times at the beginning to separate the rice, then cook undisturbed, partially covered at a gentle simmer, until liquid is absorbed, about 12-15 minutes. At 12 minutes, check the rice for doneness.
• Remove the pan from the heat and let the rice rest, covered, for 5 minutes. Then, fluff the rice with a fork and stir in the lime zest, lime juice, and cilantro—season with more as needed. Taste the rice and add more fresh lime juice if needed.

For the slaw:

• Bring all dressing ingredients to a boil in a small saucepan. Remove from heat and let cool while preparing slaw.
• Place grated chayote and grated apple in a strainer and squeeze out as much liquid as possible. Transfer to bowl, stir in the dressing, then stir in the edamame, carrots, red onion, bell pepper, and cilantro. Chill for 30 minutes or up to 2 days.

2^nd Place

Carne Asada style Soy Tacos

By: Cosette Quillin

Yield: 4 servings

Ingredients:

1 package soy curls

½ cup chopped fresh cilantro leaves

½ cup olive oil

¼ cup reduced sodium soy sauce

¼ cup freshly squeezed orange juice

2 tablespoons freshly squeezed lime juice

4 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

2 tablespoons olive oil

8 small corn tortillas

Lime wedges, for serving

Optional toppings: 

Salsa

Guacamole

Sour cream or vegan sour cream

Queso Fresco, crumbled

sliced radishes

Instructions:

Prep the Curls:

• In a bowl, place the curls in the bowl and cover with hot water. In a separate, whisk together olive oil, lime juice, garlic, ground cumin, chili powder, and smoked paprika. After 10-15 min, Drain any water from the curls. Add the curls to the marinade, ensuring they are well coated. Let it marinate for at least 15 minutes.

Cook the Curls:

• Heat olive oil in a large skillet over medium-high heat.
• Add the marinated curls to the skillet, arranging them in a single layer.
• Cook for 3-4 minutes on each side, or until the tempeh is crispy and golden brown. Remove from the skillet and set aside.

Prepare the Tortillas:

• In the same skillet or a separate one, warm the tortillas for about 30 seconds on each side until they are pliable and heated through. Keep them warm wrapped in a clean kitchen towel.

Assemble the Tacos:

• Place a few pieces of crispy curls onto each tortilla.
• Add any additional toppings of your choice, such as salsa, guacamole, or sour cream.

Serve:

• Serve the Carne Asada style soy tacos immediately with lime wedges on the side for squeezing over the tacos. Enjoy these delicious and satisfying Carne Asada style soy tacos as a flavorful plant-based meal option! This recipe offers a creative and flavorful way to enjoy soy curls, a soy food that’s rich in protein and nutrients. The crispy soy curls combined with fresh vegetables and zesty lime juice make for a delicious taco filling that’s sure to satisfy vegans and meat-eaters alike!

3^rd Place

Rice Paper Sushi Rolls with Tofu Teriyaki and Veggies

By: Alexis Harstad

Ingredients:

8 rice paper

3 – 4 nori sheet

14 oz extra firm tofu

1 carrot

2 Japanese cucumber

1 avocado

2 cup cooked sushi rice

1 tablespoon rice vinegar

Homemade vegan mayo, optional

Cooking oil

White sesame seed

Soy sauce and wasabi for serving

For the Tofu Glaze:

1 tablespoon rice vinegar

2 tablespoon soy sauce

2 tablespoon coconut amino

1/2 teaspoon brown sugar

1/4 teaspoon ginger powder

Instructions:

• Slice the tofu into 1/4 inch pieces, pan fry over medium-high heat until golden crispy on both sides, don’t flip too often, let one side crisp up then fry the other side;
• When both sides are golden brown, slowly pour in the tofu glaze, lower the heat, let the sauce thicken and flip to coat both sides;
• Cut the tofu into strips, and prep the other ingredients too, cut the avocado, cucumber, carrot into strips of the same length;
• Cut the nori into your preferred sizes, I cut one nori sheet into 6 equal pieces;
• Dip a piece of rice paper in water, lay down on a moist surface, place one piece of cut nori, add some sushi rice and pat down;
• Then add tofu, veggies, vegan mayo drizzles, then add the second piece of nori;
• Start rolling from the bottom edge, when you roll to the middle of the rice paper, pick up both sides and fold then onto the center, keep rolling till it’s completely sealed, repeat until you finish all the rolls;
• On a clean dry plate, sprinkle some white sesame seeds and roll the rice paper rolls in them;
• In a nonstick pan, heat some oil, just covering the bottom is enough, pan fry the rolls for about 3 – 4 minutes on the first side, flip, and another couple of minutes on the other side, refer to the tips above on how to get them perfectly golden crispy!
• Serve with soy sauce and wasabi, enjoy!

1^st Place

Swirled Caramel Tofu Cheesecake

By: Alexis Harstad

Ingredients

For the Crust:

7 ½ cups gluten free oats

3 ¾ cups brown sugar

2 tablespoons honey

1 teaspoon ground cinnamon

¼ teaspoon kosher salt

¼ cup +1 tablespoon olive oil

6 tbsp unsalted butter

For the Caramel:

5 cups of sugar

1/4 cup of water

1 cup cream

2 tbsp miso paste

For the Cheesecake:

24 oz extra firm tofu

1 c of white sugar

1 tsp of vanilla extract

¼ tsp of salt

¼ cup vegetable oil

2 tbsp lemon juice

Instructions

For the Crust:

• Preheat oven to 350. In a 13X9 pan. Combine oats, brown sugar, honey cinnamon, salt, and oil. Using your hands distribute the ingredients. Spread an even layer into a pan. Bake for 30 minutes, stirring every 10 minutes.
• After baking let the oats cool completely for about 10-15 minutes. The oats will harden as they cool to a granola like texture, stir occasionally to keep from sticking to the pan.
• Transfer to food processor. Pule 2-3 times to break up any larger pieces than process on high for 30-60 seconds until the oats resemble coarse crumbs.
• Add coarse oats to a medium sized bowl, while stirring, slowly pour melted butter over the oats, once all the crumbs are coated with butter, transfer to greased springform pan to make the crust.
• Lightly spread crumbs into an even layer on the bottom of the springform pan. Use fingers or the bottom of a measuring cup, press the crumbs into the bottom of the pan and up the sides. Bake at 350, for 7 to 8 minutes. Let cool completely before adding cheesecake batter.

For the Caramel:

• Loosen miso with 2 tbsp of water and strain using a sieve, set aside.
• Heat cream until just before boiling point, turn off heat.
• Place sugar and water in a large and deep saucepan and stir together to dissolve the sugar.
• Heat the mixture over medium heat and bring to a boil without further stirring.
• When the sugar mixture becomes golden brown, remove pan from heat.
• Pour the pre-heated cream in carefully and a little amount at a time, as the caramel will bubble.
• Stir to combine and whisk the loosened miso mixture in
• Put saucepan back on low heat and simmer for a minute.
• Allow it to cool down and pour into a large measuring cup.

For the Cheesecake:

• Preheat oven to 350 degrees.
• Use a towel or tofu press to press and drain extra firm tofu.
• Crumble the pressed tofu into small pieces in a large mixing bowl.
• Mix tofu with sugar, vanilla extract, salt, vegetable oil, and lemon juice.
• Move everything to a food processor and blend everything well.
• Pour blended mixture into baking tray and allow to settle.
• Over top of that mixture, add miso caramel, using the measuring cup to swirl.
• Place cheesecake into the center of the preheated oven and leave it to bake for a minimum of 20 minutes.
• When the top is beginning to brown, remove the baked cheesecake and allow it to cool in the refrigerator.

2^nd Place

Soy Cannoli
By: Gabriella Birchem

Servings: 28 cannoli

Ingredients

For the Shells:

1 3/4 cups (250g) soy flour (scoop and level to measure)

1 1/2 Tbsp (18g) granulated sugar

1/4 tsp salt

3 Tbsp (43g) unsalted butter, diced into small pieces

1/3 cup marsala wine*, then more as needed

1 large egg

1 egg white

Vegetable oil or shortening, for frying (about 8 cups)

For the Filling:

32 oz. soy ricotta,

1 1/2 cups (180g) powdered sugar

3/4 cup (126g) mini chocolate chips

1/4 tsp ground cinnamon

Instructions

For the Cannoli Shells:

• In a food processor add flour, sugar, and salt. Pulse in short bursts about 10 times. Add butter and pulse in short bursts just until there aren’t clumps of butter.
• Add marsala wine and whole egg. Pulse to mix well, while adding additional wine to bring dough together in a soft shaggy mass (you shouldn’t need more than a few Tbsp extra wine).
• Shape into a round, transfer to an oiled bowl. Cover and let rest at room temperature for at least 30 minutes and up to 2 hours.
• Heat a large pot with 1 1/2-inches vegetable oil to 345 – 355 degrees. Working with half the dough at a time (and keeping the other half covered in the bowl) roll dough out very thinly onto a well-floured surface (nearly 1/16-inch).
• Using a 3 1/2 to 4-inch cookie cutter, cut dough into rounds. Spray cannoli forms with cooking spray then wrap individual dough circles around each cannoli form, while brushing about 3/4-inch of one end lightly with egg white (use a pastry brush or just your fingertip). Press edge to opposite side.

• Using metal tongs, carefully immerse shell in preheated oil and fry until golden brown and crisp, about 1 – 2 minutes (be sure to watch oil temp so oil doesn’t get too hot and burn shells. You can fry up to 6 at a time).
• Remove from oil using metal tongs to grasp the cannoli shell (let oil from inside forms drain back into pot), transfer to paper towels to drain. Use metal tongs to hold mold (or folded layers of paper towels) and wrap a paper towel around shell to carefully slide off the form.
• Let the forms cool and repeat the process with remaining dough circles. You can shake excess flour from scraps, press back together, cover in bowl, and let relax at least 10 minutes then reuse.
• Allow to cool on a wire rack then fill with cannoli filling and decorate as desired (with melted chocolate on edges, chopped pistachios, mini chocolate chips or dust tops with powdered sugar).

For the Cannoli Filling:

• In a mixing bowl fold and stir together ricotta, powdered sugar, chocolate chips, and cinnamon. Transfer into a piping bag fitted with a large round tip. Pipe filling into cooled cannoli shells.

3^rd Place

Gluten-free Soy Desert Crepes

By: Kiden Evenson

Ingredients:

2 eggs

¾ c gluten-free flour

½ c soy milk

1/8 tsp salt

½ tsp sugar

1/3 c cold water

1 Tbsp oil

1 Tbsp unsalted butter(melted)

Toppings: (hand whipped cream with folded in chocolate-covered soy nuts)

2 c heavy whipping cream

1 tbsp powdered sugar

1-2 oz chocolate-covered soy nuts

Instructions:

• Whisk flour and eggs together in a large mixing bowl; gradually add in milk and water, stirring to combine. Add salt, sugar, and melted butter; beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• Cook until the top of the crêpe is no longer wet, and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen the crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Serve hot.