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 »
2 10-oz. packages of vegan puff pastry shells (12 shells) 1 tsp. margarine 2 tsp. water 1/2 cup finely chopped onion or green onions 2 tsp. cornstarch 1 1/2 cups soy milk 1 14-oz. can artichoke hearts Paprika Salt and pepper, to taste • Bake the pastry shells according to the package directions until golden. … Read more »
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1/4 cup water 3/4 lb. sliced fresh mushrooms 1/2 medium onion, sliced 2 cloves garlic, minced 1/4 lb. firm tofu, mashed 1/2 cup walnuts 1/4 tsp. salt 1/4 tsp. black pepper 1 green bell pepper, cored and seeded 1/2 loaf of French bread • Heat the water in a medium skillet over medium heat, then … Read more »
10 lbs. carrots, sliced 4 cups Italian breadcrumbs 2 cups chopped dried apricots 1/2 cup sliced scallions 1 1/2 cups pine nuts 1 Tbsp. chopped garlic 1 Tbsp. paprika 1 tsp. cayenne pepper 1/2 cup salt 2 Tbsp. freshly ground black pepper 1 cup chopped fresh flat-leaf parsley 1 cup chopped dill 1 cup chopped … Read more »
3 avocados, meat scooped out of the skin 1 3/4 cups walnuts 1 Tbsp. vegan mayonnaise 1 tsp. onion powder 2 Tbsp. tamari 1 Tbsp. lemon juice 1 tsp. sea salt 1 tsp. pepper Crushed walnuts for garnish • Combine all the ingredients, except the crushed walnuts, in a food processor and blend until creamy. … Read more »
1 cup red lentils, rinsed 2 cups water 1 bay leaf 1 Tbsp. olive oil 1 medium red onion, diced 1 Tbsp. chopped garlic 2 Tbsp. mirin (rice wine) 1 Tbsp. curry powder 1 Tbsp. light miso (Japanese bean paste) 1/2 cup salted pistachio nuts, toasted 1/2 tsp. salt • Put the lentils in a … Read more »
6 fresh shiso leaves 1 oz. fresh daikon, cut into matchsticks 1 oz. napa cabbage, finely shredded 1 grapefruit, peeled, supremed, and diced 1 Tbsp. olive oil Salt, to taste Cayenne pepper, to taste • Place 1 shiso leaf on a plate and layer 1/6 of the daikon, cabbage, and grapefruit on top. • Drizzle … Read more »
1/4 cup vegan mayonnaise 2 Tbsp. soy or rice milk 1 tsp. vegan Worcestershire sauce (available from Pangea at PETAMall.com) 2 tsp. lime juice 1/2 tsp. salt 1/8 tsp. cayenne pepper 1/2 avocado, diced 2 Tbsp. chopped cilantro 2 Tbsp. vegetable oil 1 lb. seitan, cut into 1/4-inch cubes 1/4 cup hot sauce 3 Tbsp. … Read more »
3 ears of corn, shucked and kernels removed Egg replacer equivalent to 1 egg (I used Ener-G brand) 1/4 cup soy milk 1/2 cup plus 1 Tbsp. vegetable oil 3 large shiitake mushrooms (2 ounces), stems discarded and caps cut into 1/2-inch dice 1/4 cup diced sweet onion 3/4 cup all-purpose flour 1 tsp. baking … Read more »
For the Bean Threads: 2 “nests” of bean thread noodles • Boil water in a medium pan and add the noodles. Turn off the burner, cover the pan, and set aside for about 10 minutes, or until the noodles are just tender. • Rinse the noodles in a strainer under cold water and set aside … Read more »
2 sweet potatoes, peeled and shredded Egg replacer equivalent to 2 eggs 1 Tbsp. brown sugar 3-4 Tbsp. flour 1/2 tsp. ground cloves 2 tsp. ground cinnamon 1/4 cup vegetable oil for frying Salt, to taste •Wrap the shredded sweet potatoes in cheesecloth and place in a colander. Squeeze the potatoes to remove as much … Read more »
1/2 cup kalamata olives, pitted and chopped 1/2 cup roasted red peppers, chopped 1 Tbsp. capers 2 cloves garlic, minced 1/2 lemon, juiced 1/4 tsp. dried thyme 1/2 tsp. dried parsley 2 Tbsp. olive oil Pepper, to taste • Combine all the ingredients, except the pepper, in a blender or food processor. Pulse until combined. … Read more »
2 cups fresh green beans, cut into 1/4-inch pieces Oil for frying 1 1/2 cups flour 1 Tbsp. baking powder 3/4 tsp. salt 1 cup soy milk • Cook the green beans in boiling water until tender but still crisp. • Heat the oil in a heavy-bottomed frying pan. • In a medium bowl, mix … Read more »
1 Tbsp. olive oil 2 onions, minced 1 1/2 cups white rice, uncooked Hot water 2 Tbsp. tomato paste 2 Tbsp. dried currants 2 Tbsp. pine nuts 1 Tbsp. cinnamon 1 Tbsp. dried mint 1 Tbsp. dried dill weed 1 tsp. allspice 1 tsp. cumin 1 8-oz. jar grape leaves, drained and rinsed • Heat … Read more »
1/3 cup soy sauce 1 1/2 Tbsp. sugar 1 1/2 Tbsp. sesame oil 3/4 tsp. salt 1 1/2 cups water Bean curd skins 1 1/2 cups dried shiitake mushrooms 3/4 cup water 1 1/4 cups seitan (wheat gluten) 6 cups shredded Chinese cabbage 3 1/2 cups diced onion 1 1/4 cups slivered carrots 2 garlic … Read more »
12 6-inch round rice wrappers (available at Asian groceries) 6 oz. rice vermicelli or cellophane noodles, cooked and drained 1/2 cup bean sprouts 1 cup shredded Chinese cabbage 12 snow peas, trimmed and cut into thin strips 2 scallions, chopped 2/3 cup grated carrot 1 cup shiitake mushrooms or baked tofu, slivered 1 bunch fresh … Read more »
For the Sauce: 1/2 cup Texas Pete brand hot sauce 1/4-1/2 cup vegan margarine (using 1/2 cup of margarine will make the sauce less hot) • Combine the hot sauce and the margarine in a medium saucepan and heat over medium heat. Stir until the margarine is melted. • Pour over the meatballs and cook … Read more »
1 onion, minced 2 Tbsp. margarine 12 cups minced mushrooms 4 garlic cloves, minced 2 Tbsp. fresh parsley, minced 2 Tbsp. fresh rosemary, minced 2 Tbsp. lemon juice 2 1/2 cups dried bread crumbs 1 pkg. frozen puff pastry sheets, thawed • In a large pot, over medium heat, sauté the onion in the margarine … Read more »
1 roll vegan chicken, torn into chunky pieces 1 pkg. Shake-n-Bake Buffalo wing coating powder 1/4 cup vegetable oil (for low-fat version, use 1 or 2 Tbsp. of water or soy milk) • Put the vegan chicken pieces in the Shake-n-Bake plastic bag. • Pour in the oil and shake to coat. Add the coating … Read more »
2 cups chopped walnuts 1 chopped onion 1 shredded carrot 1 chopped green pepper 4 cloves chopped garlic Olive oil 12 oz. soft tofu Sesame oil Mustard Oregano Basil 2 cups bread crumbs • Sauté walnuts, onion, carrot, pepper, and garlic in olive oil. • In a large bowl, mix cubes of soft tofu with … Read more »
4 cups all-purpose flour 1 1/2 cups cool water 3 Tbsp. vegetable shortening Salt, to taste 2 bunches green onions, finely chopped Vegetable oil for frying Soy sauce, to taste (optional) • In a medium bowl, mix the flour with the water until it forms a dough. Turn the dough out onto a lightly floured … Read more »
12 oz. beef-flavored vegetarian sausage roll (try Lightlife Gimme Lean—www.lightlife.com) 1/2 green bell pepper, finely chopped 1 small onion, finely chopped 1-2 cloves garlic, crushed 2 slices white bread, crumbled Egg Replacer equivalent to 2 eggs A dash each of salt and pepper Oil for frying 6 oz. chili sauce 5 oz. red currant jelly … Read more »
1 1/2 cups diced peeled potatoes 1 1/2 Tbsp. olive oil 1/2 cup diced onion 1/2 cup diced red bell pepper 1/2 cup diced zucchini 1 clove garlic, minced 1/3 cup diced tomatoes 1/4 cup chopped parsley 1 lb. firm tofu 1/2 cup unsweetened soy milk 4 tsp. cornstarch 2 Tbsp. nutritional yeast 1 tsp. … Read more »
