1 can chickpeas, drained 3 Tbsp. tahini (sesame paste) 3 Tbsp. fresh lemon juice 2 Tbsp. vegetable oil 1 Tbsp. olive oil 2 garlic cloves, minced 1/4 tsp. ground cumin 1/8 tsp. salt, optional • Place all the ingredients into a blender (or do the ‘chunky’ version by mashing them with a potato masher or … Read more »
2 small eggplants (aubergines) 1 tsp. salt 3 Tbsp. olive oil 1/4 tsp. hot sauce 1 clove garlic, minced 1 Tbsp. balsamic vinegar 1 tsp. minced fresh parsley 1/3 tsp. dried rosemary Salt and pepper, to taste • Remove the stem ends from the eggplants and trim the skin to square the sides. Slice each … Read more »
½ cup white beans, soaked and drained 2 large carrots 4 stalks celery 3 medium onions 4 medium shallots 2 large garlic cloves 2 medium parsnips 2 medium potatoes 3-4 Tbsp. olive oil 3 large plum tomatoes, seeded and chopped 1 bouquet garni (5 parsley stems, 2 bay leaves, 12 peppercorns, 2 springs fresh thyme, … Read more »
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1 lb. firm tofu 1 cup barbecue sauce 1 cup firmly packed brown sugar 2 tsp. dried thyme 1 tsp. chili powder 1 tsp. ground red pepper 6 oz. frozen apple juice concentrate, thawed 3/4 tsp. sea salt 1/2 tsp. black pepper Vegetable cooking spray • Slice the tofu in half, widthwise. Wrap it in … Read more »
4 Tbsp. extra-virgin olive oil 1 medium onion, finely diced 4 large carrots, peeled and sliced into 1/4-inch rounds 1 celery stalk, finely diced 1 1-inch piece fresh ginger, peeled and sliced into 1/8- inch rounds 3 garlic cloves, minced 1/4 cup mirin (Japanese cooking wine) 1 1/2 cups vegetable stock 2 Tbsp. Earth Balance … Read more »
4 medium yellow potatoes, peeled and cubed 1 Tbsp. vegan margarine, plus more for buttering the bread 2 Tbsp. nondairy cream cheese 4 marinated artichoke hearts, minced 1-2 Tbsp. soy Parmesan cheese 1/2 cup grated vegan Monterey Jack cheese (try Follow Your Heart brand) 1 onion, grated 2 Tbsp. fresh chives, minced 1/2 tsp. salt … Read more »
1/4 cup olive oil 1/4 cup chopped garlic 1 Tbsp. dill weed 1 Tbsp. mustard seed 1 Tbsp. kosher salt 1 Tbsp. coarse black pepper 1/4 tsp. cayenne 1 cup chopped beets 6 cups chopped tomatoes 1/4 cup Dijon mustard 1/4 cup chopped parsley • Heat the olive oil in a skillet over medium heat. … Read more »
1 Tbsp. olive oil 1 small white onion, thinly sliced 10 garlic cloves, minced 1 serrano or jalapeño pepper, seeded and thinly sliced 6 cups vegetable stock 12 oz. vegan chicken 1 large tomato, peeled, seeded, and diced 2 Tbsp. green hot sauce 1/3 cup fresh lime juice Black pepper, to taste Cayenne pepper, to … Read more »
12 oz. faux chicken (try Nate’s Chicken-Style Meatless Nuggets or Worthington’s Chic-Ketts—www.kelloggs.com) 2 Tbsp. olive oil, divided 4 cloves garlic, crushed 1 green bell pepper, cored and cut into strips 1 white or yellow onion, cut into strips 1 cup fresh button mushrooms, sliced into ¼-inch pieces 1 28-oz. can chopped tomatoes 1 cup red … Read more »
1/2 cup flour 1/2 tsp. salt 1/2 tsp. pepper 1/4 cup soy sauce 1/4 cup water 1 lb. vegan steak strips, chopped (try Morningstar Farms Meal Starters Steak Strips) 6 Tbsp. vegan margarine 1 large onion, chopped 1 garlic clove, minced 1 pkg. veggie bacon, chopped (try Lightlife brand) 1 Tbsp. vegetable oil 2 pastry … Read more »
1 16-oz. pkg. extra firm tofu 1/3 cup soy sauce 1 Tbsp. brown rice vinegar 1 Tbsp. minced garlic 1 Tbsp. paprika 2 tsp. black pepper 1 1/2 tsp. salt 1 tsp. garlic powder 1 tsp. cayenne pepper 1/2 tsp. dried oregano 1/2 tsp. dried thyme • Drain the tofu, pat dry with a towel … Read more »
1/4 cup soy sauce 1/4 cup lemon juice 1-2 tsp. grated fresh ginger root 1 lb. extra-firm tofu 2 Tbsp. vegetable oil 1 cup cauliflower florets 1 cup broccoli florets 3 carrots, cut into 2-inch strips 1 medium onion, sliced 1 green pepper, sliced 1 cup snow peas 1 cup sliced mushrooms 2 green onions, … Read more »
4 cups vegetable stock 1 piece kombu 3 Tbsp. minced garlic 1 Tbsp. chili powder 1/2 tsp. ginger 1 Tbsp. crushed black peppercorns 1 pkg. tempeh, cut into bite-sized pieces 1 cup quinoa 1 1/2 cups water 1 red bell pepper, diced 1 1/2 cups chopped cauliflower 1/4 cup diced onion 1/3 cup diced cucumber … Read more »
3 Tbsp. olive oil 3/4 cup fresh corn kernels or frozen, thawed 6 mushrooms, finely chopped 2 scallions, finely chopped 1/2 red bell pepper, finely chopped 1 clove garlic, finely chopped 1 tsp. cumin Dash cayenne pepper 1/2 cup chopped fresh spinach 1 carrot, peeled and grated 1 small potato, peeled and grated 1/4 cup … Read more »
For the BBQ Tempeh: 1 lb. tempeh 1/2 cup soy sauce 1/2 cup apple cider vinegar 1/2 cup maple syrup 1/2 cup olive oil 2 tsp. chipotle powder 1 tsp. dried thyme 1 tsp. sweet paprika 1 tsp. cumin For the Slaw: 1 cup shredded green cabbage 1 cup shredded red cabbage 1/4 cup finely … Read more »
1 1/2 cups grilled roma tomatoes 4 cups tomato juice 2/3 cup filtered water 2/3 cup cucumber, seeded and diced 2/3 cup corn, fresh or frozen 1/2 cup green bell pepper, diced 1/3 cup red onion, diced 3 Tbsp. lime juice, fresh squeezed 3 Tbsp. cilantro, minced 1 Tbsp. shoyu or soy sauce 1 Tbsp. … Read more »
1 lb. ziti 1 cup sun-dried tomatoes in oil 1 box firm silken tofu, drained 3 cloves garlic, chopped 1/4 cup chopped fresh basil (or 1 Tbsp. dried) 2 Tbsp. balsamic vinegar 1 tsp. salt 1/8 tsp. pepper 2 Tbsp. olive oil Small can marinated artichokes, drained and chopped 1 cup mushrooms, sliced 2 Tbsp. … Read more »
2 onions, diced 1/4 cup olive oil 2 Tbsp. chopped garlic 1 Tbsp. ground cumin 2 tsp. Aleppo pepper 1 tsp. ground coriander 1 tsp. smoked paprika 1/2 tsp. salt 1/2 tsp. ground fennel seed 2 15-oz. cans “ful mudammes” (fava beans) 2 15-oz. cans diced tomatoes 7.5 oz. water • In a sauté pan … Read more »
4 submarine rolls or mini baguettes Vegan mayonnaise, to taste (Optional) 24 veggie deli slices (turkey, ham, salami, bologna, or your favorite flavor) 8 soy cheese slices 1 red onion, thinly sliced 12 tomato slices 4 red- and green-pepper slices 1 cup sliced black olives or sliced stuffed green olives 4 cups shredded romaine lettuce … Read more »
For the Soup: 15-oz. can kidney beans 15-oz. can black beans 3 cups vegetable broth 20 oz. Mexican-style chopped tomatoes 1 1/2 tsp. chili powder 3 garlic cloves, minced 10 oz. frozen corn 2 large carrots, sliced 1 cup chopped onion 4 oz. chopped green chili peppers Hot sauce, to taste • Combine all the … Read more »
1/2 cup diced, peeled mango 1/2 cup diced, fresh pineapple 1/2 cup drained, sliced water chestnuts 1/2 cup sliced celery 1/4 cup sliced green onions 1 Tbsp. mango chutney 1 Tbsp. vegan mayonnaise 1 Tbsp. vegan sour cream 2 tsp. lemon juice 1 tsp. minced, peeled, fresh ginger root 1/2 tsp. salt 1/4 tsp. pepper … Read more »
For the Avocado Cream: 3 large avocados 1/2 cup Vegenaise Juice of 2 limes 1 1/2 tsp. salt 1/4 tsp. ground white pepper • Peel and core the avocados, then mash. Place in a food processor with the other ingredients and blend until smooth. • Adjust the seasonings with salt and lime juice. • Place … Read more »
1 Tbsp. olive oil 1 small white onion, thinly sliced 10 garlic cloves, minced 1 serrano or jalapeño pepper, seeded and thinly sliced 6 cups vegetable stock 12 oz. Morningstar Farms Meal Starters Chick’n Strips or Chickette 1 large tomato, peeled, seeded, and diced 2 Tbsp. green hot sauce 1/3 cup fresh lime juice Black … Read more »
6 baked sweet potatoes 5 Tbsp. orange juice 1/2 tsp. grated orange rind 1/2 tsp. grated lemon rind 1 tsp. grated fresh ginger root Pinch of ground nutmeg 21/2 Tbsp. maple syrup 1/8 tsp. salt or to taste Lightly toasted, chopped pecans for garnish • Preheat the oven to 350 degrees F. • Peel the … Read more »
1 cup vegetable stock 2 cups water 1/2 cup chopped shiitake mushrooms 1/2 cup chopped button mushrooms 1 cup coconut cream 2 Tbsp. lime juice Salt, to taste 4 lime leaves • In a small pot, bring the vegetable stock and the water to a boil over medium-high heat. • Add the mushrooms, coconut cream, … Read more »
