For the Chick’n: 1 Tbsp. olive oil 1/2 cup thinly sliced white onion 1/2 lb. vegan chicken strips (try Morningstar Farms Meal Starters Chik’n Strips) Salt and pepper, to taste • Heat the olive oil in a sauté pan over medium heat. Add the onions and vegan chicken. Sauté until the onion is translucent and … Read more »
2 cloves garlic, minced 1/3 cup olive oil 2 cups vegetable or faux-chicken broth 1 6-oz. can chopped tomatoes, including liquid 6 medium white potatoes, peeled and cubed 3/4 cup whole, pitted kalamata olives 1 Tbsp. fresh or 1 tsp. dried oregano Salt and freshly ground black pepper, to taste • In a medium pot, … Read more »
2 large baking potatoes 3 Tbsp. margarine 1 cup finely diced white onion 2 Tbsp. flour 4 cups un-chicken or vegetable stock 2 cups water 4 Tbsp. cornstarch 1 1/2 cups instant mashed potatoes 1 tsp. salt 3/4 tsp. pepper 1/2 tsp. basil 1/8 tsp. thyme 1 cup liquid nondairy creamer or soy milk Bacos … Read more »
2-3 cloves garlic, minced 1-1/2 cups white mushrooms, sliced 3 Tbsp. fresh parsley, minced 1/3 cup pearl onions 1-2 Tbsp. olive oil 1/2 cup vegetable or faux chicken broth 2-1/2 cups fresh French-cut green beans 1/3 cup white wine Salt and freshly cracked black pepper, to taste 1/2 cup slivered almonds, toasted • In a … Read more »
5 Tbsp. margarine 1 large onion, finely diced 2 garlic cloves, minced 2 stalks celery, finely diced 2 Tbsp. flour 1 Tbsp. tomato sauce 4 cups vegetable or faux chicken broth 1 head cabbage, shredded 2 large baking potatoes, peeled and diced 2 carrots, finely chopped 1 bay leaf 2 Tbsp. white wine vinegar Salt … Read more »
2 gal. water 1 lb. package rice sticks (available at Asian markets) 4 Tbsp. canola oil 8 oz. faux “shrimp” and 8 oz. diced faux “chicken” or 1 lb. extra firm tofu pressed dry, diced 1 Tbsp. garlic, chopped 1 cup cabbage, julienned 1/2 cup carrots, julienned 2 medium tomatoes, diced 1 cup Singapore Sauce … Read more »
10 chilies (try a variety) 1/3 cup almonds, toasted 1/3 cup sesame seeds, toasted 1/2 cup raisins 2 cloves garlic, cut in half Canola oil, as needed 1 ripe plantain, cut into 1.2-inch slices 2 plum tomatoes, halved 1 tsp. cinnamon 3 Tbsp. chocolate, shaved 2-3 cups vegetable stock Salt, to taste 1 lb. faux … Read more »
For the Marinade: 2 cups extra-virgin olive oil 1 cup tamari soy sauce 1/2 cup Dijon mustard 10 garlic cloves 1 Tbsp. ground black pepper 1 Tbsp. fresh lemon juice For the Seitan: 1 lb. seitan, cut or shredded into large chunks or 1 box chicken-style White Wave Wheat Meat, available at health food stores … Read more »
1 Tbsp. margarine, preferably unsalted 2 tsp. sugar 6-8 small Vidalia onions, peeled and cut in half crosswise 1 Tbsp. fresh thyme, plus more for garnish Salt and freshly ground black pepper, to taste 1 1/2 cups faux chicken broth (try Osem or Telma brands, available in the kosher section of supermarkets) 1 tsp. balsamic … Read more »
1 cup dried cannellini beans 2 cups cold water 4 Tbsp. olive oil, divided 1 large onion, chopped 2 cloves garlic, crushed 1 stalk celery, chopped 1 sprig each of fresh parsley, thyme, and rosemary 1 bay leaf 1/4 tsp. pepper 4 cups faux chicken or vegetable stock Salt, to taste Juice of 1/2 lemon … Read more »
1 15.5-oz. can pinto beans 1/2 medium yellow onion, diced 2 Tbsp. vegetable oil 2 cloves garlic, minced 1/2 tsp. cumin 1/2 tsp. chipotle powder 1 cup faux chicken or vegetable broth Salt (optional) • Drain the pintos and set aside. • In a medium saucepan, sauté the onion in the vegetable oil over medium … Read more »
1 Tbsp. vegan margarine (try Earth Balance brand) 3 green onions, thinly sliced 1 cup superfino arborio rice (or other Italian superfino rice) 2 7/8 cups chicken-style vegetarian broth, at room temperature 2 Tbsp. dry sherry (or more broth—use 3 cups liquid in total) 1 lb. fresh asparagus, trimmed and sliced diagonally into 2-inch-long pieces … Read more »
For the Tofu Turkey: 2 lbs. extra-firm tofu For the Cornbread: 2 cups self-rising cornmeal (try Tendabake brand) 1 1/4 cups soy milk Egg Replacer equivalent to 1 egg 1/4 cup vegan vegetable shortening or margarine For the Dressing: Cornbread (see recipe) 1 loaf white bread 3/4 cup chopped onion 3/4 cup chopped celery 2 … Read more »
1 container vegan crescent rolls 1/2 cup chopped vegan chicken (try Morningstar Farms Meal Starters Chicken Strips), defrosted 5-8 cherry tomatoes, sliced 1 cup chopped broccoli 2 Tbsp. extra virgin olive oil 1/4 tsp. red pepper flakes or more, to taste Sea salt, to taste • Preheat the oven to 400°F. • Roll the dough … Read more »
3 cups faux chicken broth (try Osem or Telma brands, available in the kosher section of supermarkets) 3 cups water 1 onion, finely diced 2 cloves garlic, minced 3 Tbsp. olive oil 1 cup rice 1/4 tsp. freshly ground black pepper 1/2 cup oil-packed sundried tomatoes, drained and chopped 1/4 cup fresh basil, chopped 1 … Read more »
