For the ‘Chicken’: 1 1/4 cups firm tofu 1/2 cup plus 2 Tbsp. boiled shitake mushroom stems 3 Tbsp. cornstarch 1/2 tsp. salt 1/2 tsp. sugar 1/2 tsp. white pepper 1/2 tsp. Chinese five-spice powder 1/4 tsp. baking powder 1/2 cup wheat flour 1 Tbsp. oil • In a food processor, blend the tofu, mushroom … Read more »
For the Sauce: 1 tsp. olive oil 1/2 white onion, chopped 4 garlic cloves, minced 1 16- to 20-oz. can peeled tomatoes 1 tsp. basil 1 tsp. thyme 1 1/2 tsp. parsley 1 tsp. oregano 1 bay leaf Black, white, and red pepper medley, to taste Sea salt, to taste For the Gnocchi: 1 lb. … Read more »
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1 8-oz. pkg. organic tempeh 1 Tbsp. organic extra-virgin coconut oil 1 medium yellow onion, finely diced 3 cloves garlic, minced 1/2-1 jalapeño, seeded and minced 1 tsp. oregano 2 tsp. basil 2 tsp. thyme 8 oz. shiitake or crimini mushrooms, chopped 1/2 cup red wine 1/4 cup marsala wine 1 15-oz. can organic chopped … Read more »
1 small Thai pepper, minced 1 garlic clove, minced 1 Tbsp. olive oil 3 Tbsp. soy sauce 1/4 cup water Juice of 1 lime (plus more for garnish) 1 Tbsp. arrowroot powder or cornstarch 2 Tbsp. vegetable oil 1 16-oz. pkg. firm tofu, drained and cut into 1/4-inch pieces 1 Tbsp. basil, finely chopped (plus … Read more »
1 lb. firm tofu, frozen, then thawed 1/4 small green bell pepper, finely chopped 1 Tbsp. minced red onion 1/2 cup vegan mayonnaise 2 Tbsp. soy sauce 1 Tbsp. lemon juice 1/2-1 tsp. kelp or kombu powder (optional; available in health food stores) • Squeeze the excess moisture out of the thawed tofu and crumble … Read more »
1 block firm tofu 1/4 green pepper, finely chopped 1/4 red pepper, finely chopped 1/2 red onion, finely chopped 3 medium carrots, grated 2 celery stalks, diced 1/2 cup dried cornbread crumbs 1/2 cup vegan mayonnaise (try Vegenaise) 1/8 cup Dijon mustard 2 Tbsp. dill 1 Tbsp. dried basil 2 Tbsp. Cajun seasoning 1 tsp. … Read more »
2 large potatoes, peeled and cubed 1/2 cup soy milk 1 Tbsp. vegan margarine Salt and black pepper, to taste 1/2 cup dry white wine 3 large leeks, trimmed, cleaned, and chopped 5 green onions, chopped 1 cup sliced button mushrooms 1 large carrot, chopped • Preheat the oven to 350°F. Lightly grease the bottom … Read more »
1 Tbsp. margarine 1 bay leaf 1 onion, chopped 3 oz. potatoes, peeled and diced 1 lb. cauliflower, separated into little florets 1 clove garlic, crushed 3 cups vegetable stock or water Salt and pepper, to taste Fresh coriander, finely chopped • Heat the margarine, add the bay leaf, and fry the onions for about … Read more »
1 large onion, chopped 2 cloves garlic, crushed 2-3 tbsp. olive oil 450g mushrooms, sliced 1 green pepper, chopped 1 green chilli pepper or jalapeño, chopped 450g can black beans 450g can crushed tomatoes 50g textured vegetable protein (TVP) Chilli powder and salt, to taste • In a large pot, sauté the onion and garlic … Read more »
Tofu Filling: 1/2 lb. firm tofu 1/2 Tbsp. onion powder 1/2 tsp. salt 1/2 tsp. basil 1/2 tsp. garlic powder Textured Vegetable Protein Filling: 7/8 cup boiling water 1 cup textured vegetable protein (TVP) granules (available in health food stores) 1 tsp. olive oil 1 onion, chopped 1 green pepper, chopped 2 cloves garlic, minced … Read more »
For the Marinade: 2/3 cup ketchup 1/4 cup vinegar 2 tsp. brown sugar 3 Tbsp. lemon juice 4 tsp. grated onion 1 tsp. mustard 1 Tbsp. vegan Worcestershire sauce 3 Tbsp. dry sherry 1/4 cup orange juice 3/4 tsp. liquid smoke Salt, pepper, and paprika, to taste 2 lbs. vegan beef (try Morningstar Farms Meal … 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 »
4 oz. parsnips, peeled and cut into 1/2-inch-thick rounds Olive oil for coating the parsnips Chili powder, to taste Salt, to taste Black pepper, to taste Cumin, to taste 1 cup shredded green cabbage 1/2 cup Vegenaise 1 chipotle pepper in adobo sauce, diced 1/2 red onion, diced 1/2 tomato, diced 2 blue or yellow … Read more »
1 Tofurky roast 2 Tbsp. melted margarine 3-4 Tbsp. Cajun or Creole seasoning Peanut oil for frying • Thaw the Tofurky according to package directions. • Bake, covered in foil, in a 300°F oven for 1 hour. Remove from the oven and remove the foil. • Spread with the margarine and sprinkle liberally with the … Read more »
2 tsp. vegetable oil 1/2 tsp. mustard seeds 2 green chilies, chopped lengthwise 8-9 curry leaves (optional) 2 cups fresh green cabbage, finely chopped Pinch turmeric powder 1/2 cup grated coconut, fresh or dried Salt, to taste 1 tsp. lemon juice 1/4 cup chopped coriander 10 2-inch coriander sprigs • Heat the oil. Pop the … 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 »
3/4 lb. dried black beans 4 cups water 2 Tbsp. vegetable oil 11/4 cups chopped onions 2 cloves garlic, minced 2 bay leaves 1 vegetable bouillon cube 1/2 tsp. dried oregano 1/2 tsp. hot sauce (or to taste) 1 Tbsp. sugar 3 cups cooked rice • Sort and wash the beans. Pour the beans and … Read more »
2 Tbsp. dried minced onion 1 garlic clove, crushed 1 Tbsp. minced parsley 1 tsp. salt Black pepper, to taste 8 potatoes, sliced 8 oz. vegan cream cheese, cubed • Lightly grease a slow cooker. • In a small bowl, combine the onion, garlic, parsley, salt, and pepper. • Layer 1/4 of the sliced potatoes … Read more »
2 cups uncooked elbow macaroni 1 garlic clove, finely chopped 1 small onion, chopped 1 tsp. vegetable oil 1 lb. ground beef substitute 2 cans condensed tomato soup 1 tomato soup can of water 2 tsp. sugar Salt and pepper, to taste • Cook the macaroni. • Sauté the garlic and onion in large skillet … Read more »
1/2 oz. dried porcini mushrooms 2 cups boiling water 2 Tbsp. olive oil 1 large yellow onion, thinly sliced 4 cloves garlic, minced 2 Tbsp. fresh thyme 1 tsp. salt Black pepper, to taste 8 oz. cremini mushrooms (about 3 cups), thinly sliced 1 1/2 cups wild rice (a blend, preferably) 4 cups vegetable broth … Read more »
1 1/2 cups shredded green cabbage 1 medium-sized carrot, grated 1/2 small onion, finely chopped 2 Tbsp. lemon juice 3/4 cup vegan mayonnaise 1 Tbsp. caraway seeds Salt and pepper, to taste • Combine all the ingredients in a large salad bowl. • Sprinkle with the salt and pepper and serve. Preparation time: 20 minutes … Read more »
1 cup kidney beans, cleaned and soaked overnight 1 clove garlic 1/2 tsp. grated ginger 1/2 onion, coarsely chopped Salt, to taste 1 Tbsp. margarine 1/2 cup finely chopped onion 1/2 tsp. cumin seeds 1/2 cup finely chopped tomato 1/2 cup finely chopped cooked kidney beans 1/4 cup fresh chopped coriander Salt, to taste 4 … Read more »
2 ears of corn 2 cups coconut milk 1 Tbsp. corn flour 1/2 cup water 2 cups chopped coriander 3 green chilies 2 tsp. cumin seeds Water to form paste Salt, to taste 1 tsp. sugar • Cut the ears of corn into 4 to 5 pieces and boil in salted water until cooked. Set … Read more »
