2 cans French-style green beans, not drained 1 can Durkee French-fried onions 3 Tbsp. nutritional yeast 1 Tbsp. fake chicken-flavored powder 1 tsp. garlic salt • Combine all the ingredients in a pot and stir over medium heat, or microwave on high, until well blended and hot. Makes 4 servings
1/4 cup vegan margarine 1/4-1/2 cup hot sauce (try Texas Pete brand) Tabasco sauce, to taste Pepper, to taste Garlic powder, to taste 1/2 cup flour 1/2 tsp. paprika 1/4 tsp. cayenne 1/4 tsp. salt Vegetable oil sufficient for frying 1 pkg. vegan chicken or 2 pkgs. seitan • In a medium saucepan over medium-low … Read more »
3 cups corn kernels, divided 8 cups water 1/4 cup margarine 2 Tbsp. minced shallots 2 tsp. minced garlic 1 yellow onion, diced 2 red peppers, diced 2 julienned leeks, white parts only 2 stalks celery, diced 1 cup vegan chicken bouillon 2 carrots, diced 1 potato, diced 1 cup kale, cut into 1-inch cubes … Read more »
1 (12-oz.) pkg. Italian “sausage” links (try Lightlife brand at lightlife.com), cut into 1/2- inch pieces 2 Tbsp. olive oil 12 oz. kale, thoroughly washed 2 Tbsp. water 2 cloves garlic, minced 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. crushed red pepper 2 (15 1/2-oz.) cans cannelloni beans, including liquid 1 (14 1/2-oz.) can … Read more »
5 Tbsp. olive oil, divided 8 cloves garlic, minced and divided 1 large onion, diced 1 bay leaf 1 green pepper, seeded and cut into strips 1 cup white wine 1 large tomato, seeded and chopped 10 threads saffron, soaked in 1/4 cup boiling water for 5 minutes 1/2 tsp. Spanish paprika Salt and freshly … Read more »
For the Corn Cakes: 12 cups water 4 cups yellow corn grits 2 tsp. sea salt For the Fricassee: 1 1/2 pounds assorted mushrooms (portobello, shiitake, oyster, chanterelle), cleaned (shiitake stems should be discarded) 4 Tbsp. nondairy margarine 1 cup faux chicken stock or vegetable stock 3 shallots, minced 2 cloves of garlic, minced 1/2 … Read more »
1 box ziti 1 lb. vegetarian chicken, chopped into bite-sized pieces (try Morningstar Farms Meal Starters Chick’n Strips or Worthington Chickette) 1/2 can corn 1 can chopped mushrooms 1 scoop nutritional yeast 1 jar pasta sauce 1 pkg. Monterey Jack “Melt Your Heart” vegan cheese (or your fave vegan cheese) 2 Tbsp. margarine (amount will … Read more »
1 1/2 tsp. vegetable oil 1 small onion, finely chopped 6 scallions, minced with white and green parts separated 2 cloves garlic, minced 1 lb. extra-firm tofu, patted dry and cut into 1/4-inch cubes 6 oz. vegetarian burger crumbles (try Morningstar Farms—www.kelloggs.com) 2 Tbsp. toasted sesame oil 2 Tbsp. soy sauce 2 Tbsp. vegan oyster … Read more »
1/2 tsp. salt 1/2 tsp. onion powder 1 tsp. pepper 1 tsp. garlic powder 2 cups unbleached white flour 4 Tbsp. nutritional yeast flakes 4 Tbsp. mustard (yellow, Dijon, spicy brown, or your favorite) 1/2 cup water 1 box White Wave Chicken-Style Wheat Meat or 1 roll Worthington® Chic-ketts,® thawed (or your favorite chicken substitute) … Read more »
Courtesy of Native Foods. 8 pieces of soy chicken “brests”(available dried) 2 cups BBQ sauce 8 wooden bamboo skewers 4 potatoes, baked Assorted grilled or steamed veggies Rodeo Ranch Dressing 2 green onions, chopped • Reconstitute chicken “brests” in boiling water according to instructions, approximately 20 minutes. • Slice into 1-inch strips lengthwise and spear … Read more »
