1 lb. store-bought or homemade pizza dough 1 cup pizza sauce 1 cup grated mozzarella-style soy cheese Additional toppings: cooked and crumbled Italian-style soy sausage (such as Lightlife Smart Links Italian), soy pepperoni slices (such as Yves Veggie Cuisine Veggie Pizza Pepperoni), sautéed mushroom slices, sautéed sweet peppers and onions, olives, grated parmesan-style soy cheese … Read more »
1 Tbsp. olive oil 1/4 tsp. liquid smoke 10 thinly sliced pieces cooked seitan Salt and pepper, to taste 1 cup faux-beef broth 1/2 cup red wine 1 clove garlic, minced 1/2 Tbsp. flour 1/2 Tbsp. vegan margarine 4 slices bread •In a medium sauté pan, bring the oil and liquid smoke to medium heat. … Read more »
3 lbs. carrots, cut into sticks 4 cloves garlic 2 bay leaves 6 whole allspice 1 Tbsp. salt 1 1/2 cups white vinegar Cool water sufficient to fill the jar • Pack the carrot sticks into a large glass jar with the garlic, bay leaves, and allspice. • Dissolve the salt in the vinegar, and … Read more »
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3 King Oyster mushrooms, split lengthwise or 8-9 regular oyster mushrooms 1/4 cup rice wine vinegar 1/4 cup shoyu or soy sauce 1/8 cup toasted sesame oil 2 garlic cloves, minced 1 dried pasilla pepper, minced 1 Tbsp. minced cilantro 1 Tbsp. sesame oil 1 tsp. fresh lemon juice 1/4 oz. wakame (seaweed), rehydrated, drained, … Read more »
1/2 onion, diced 2 cloves garlic, minced 1 1/2 Tbsp. olive oil 2 14-oz. cans diced tomatoes 1/3 cup water 1 tsp. salt 1 tsp. pepper 1/2 tsp. sugar 1 tsp. dried basil 1 Tbsp. tomato paste 1 tsp. fresh lemon juice Soy meatballs Prepared spaghetti In a medium saucepan, sauté the onions and garlic … Read more »
3 Tbsp. soy sauce 1 tsp. garlic powder 1 lb. tofu, frozen, thawed, squeezed out, and cut into 3/4-inch cubes 1 medium-sized onion, chopped 2 carrots, sliced 1 medium-sized zucchini, sliced 2 Tbsp. olive oil 1 28-oz. can tomatoes, chopped 4 cups water 2 cups tomato juice 2 tsp. basil 1 tsp. oregano 1/2 tsp. … Read more »
2 sweet potatoes, diced 1 Tbsp. vegan margarine 1/4 cup maple syrup 1 Tbsp. brown sugar 1/3 cup chopped pecans •Place the diced sweet potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 20 minutes. Remove from the heat and drain. •Preheat the oven to 375°F. … Read more »
For the Salad: 1 bunch organic kale, stalks removed, thinly sliced into rounds, and reserved 2 organic carrots, grated or julienned 1 cup organic dried currants • Place the kale leaves in a pot of boiling water and cook for 2 to 3 minutes, or until bright green and slightly tender but still a bit … Read more »
5 lbs. carrots 2 celery stalks, chopped 1 small red onion, diced Green or red bell pepper (optional) Tomato (optional) 1/2 cup eggless mayonnaise 2 Tbsp. soy sauce 1 Tbsp. salt 2 tsp. kelp powder • Juice the carrots in an electric juicer. Save the pulp for veggie tuna and enjoy the juice as an … Read more »
2 cups flour 3 tsp. baking powder 1/4 tsp. salt 1 tsp. nutritional yeast flakes 1/3 cup Earth Balance margarine, softened (or any vegan margarine) 3/4 cup soy milk • In a medium bowl, combine the flour, baking powder, salt, and nutritional yeast flakes. With a fork, blend in the margarine until crumbly. Add the … Read more »
1 bag baby spinach leaves (or bunch of spinach) 1 mango, peeled and cut into bite-sized pieces 1 large English cucumber, peeled and sliced 6 scallions, thinly sliced 1 cup sugar snap peas, cleaned and cut into bite-sized pieces 1 red bell pepper, cored and cut into bite-sized pieces Juice of 1 lime 1/2 cup … Read more »
180 g flour 4 Tbsp. nutritional yeast flakes (e.g. Engevita) 1/2 tsp. salt Dash of pepper Garlic, oregano, basil, to taste (optional) 1/2 pint soy sauce 1 lb. tofu • Combine all the ingredients, except for the soy sauce and tofu. • Slice the tofu into 1/2-inch slices. • Dip in the soy sauce and … Read more »
1 1/2 cups frozen corn kernels 1 1/2 cups soy milk 1 Tbsp. onion granules 1 tsp. salt 1 lb. fettuccini (or other pasta) pepper 2 Tbsp. tahini (optional) • Thaw corn kernels. • Place the corn, soy milk, tahini, and seasoning in a blender and process until completely smooth. (It may take several minutes … Read more »
1 cup split husked mung dal beans or yellow split peas 2 cups water 1 tsp. turmeric 1/4 tsp. cayenne pepper 1 tsp. salt 2 Tbsp. (1/4 stick) margarine 1 large onion, cut into paper-thin slivers 1 tsp. cumin seeds 1 whole clove • Pick over the beans or peas and discard any discolored ones … Read more »
3 potatoes, sliced 1 onion, chopped 1 Tbsp. + 1/4 cup canola oil, divided 1 clove garlic, minced 1/2 cup vegan margarine 1/2 cup flour 3 1/2 cups boiling water 1 tsp. salt 2 Tbsp. soy sauce 1/4 tsp. turmeric 3/4 cup nutritional yeast Paprika (optional) •Preheat the oven to 350°F. •Cook the potatoes in … 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 »
For the Glaze: 12 whole garlic cloves 2 Tbsp. vegetable oil 3 cups balsamic vinegar 1 cup dry port wine 3 Tbsp. brown sugar 1/2 tsp. salt • Place the garlic cloves and oil in a shallow baking dish. Cover with foil and roast at 325°F for 25 minutes, or until the garlic is soft … Read more »
1 head of garlic Oil for roasting the garlic 1 cup peeled and diced Yukon potatoes 1 cup peeled and diced sweet potatoes 1 cup peeled and diced parsnips 1 cup peeled and diced carrots 1 cup peeled and diced rutabagas 3 Tbsp. vegetable oil 2 Tbsp. soy margarine 1 large leek, sliced 1 cup … Read more »
For the Batter: 1 Tbsp. corn flour 2 Tbsp. plain flour Salt, to taste 1 1/2 cups water • In a small bowl, mix all the ingredients until smooth. Set aside. For the Vegetables: Oil for deep-frying 1 1/2 cups eggplant, cut into 1-inch cubes 1 1/2 cups chopped button mushrooms 1 1/2 cups tofu, … Read more »
2 Tbsp. white vinegar 1/4 cup Madras curry powder Pinch of turmeric (optional) 1/4 cup light soy sauce 1 cup vegetarian oyster sauce 1/4 cup chili sauce 1/4 cup ketchup • Combine vinegar, curry powder, and turmeric. Mix well until the powders are well dissolved. Add the remaining ingredients and mix well. Makes 4 servings
2 Tbsp. extra-virgin olive oil 1 small red onion, thinly sliced 1 lb. rainbow chard, cut into ribbons 1/4 cup vegetable stock 2 Tbsp. dried currants or raisins Salt and black pepper, to taste Balsamic vinegar for garnish • In a large skillet, heat the olive oil over medium-high heat. Sauté the onion for 3 … Read more »
For the Black-Bean Cakes: 30 oz. cooked black beans, rinsed and drained 2 Tbsp. vegan margarine, softened (try Earth Balance brand) 2 Tbsp. chopped cilantro 2 Tbsp. chopped shallots 2 tsp. minced garlic 2 tsp. Creole seasoning 1/4 cup breadcrumbs 1/4 cup canola oil Salt and pepper, to taste • Preheat the oven to 300°F. … Read more »
For the Tempeh: 5 lbs. tempeh, cut on a diagonal into 1×3-inch slices 1 qt. soy sauce 2 qts. water 1 large knob fresh ginger 2 whole oranges, peeled and segmented • Place all the ingredients in a saucepot. Bring to a simmer and cook for 35 to 45 minutes, or until the tempeh has … Read more »
