For the Georgia-Peanut Vinaigrette: 1/2 cup cider vinegar 1/2 cup sherry vinegar 2 oz. maple syrup 2 Tbsp. minced shallots 1/4 tsp. crushed black pepper 1/4 tsp. ground coriander Pinch of dry mustard 1/4 tsp. ground fenugreek 6 oz. cold-pressed peanut oil 10 oz. extra-virgin olive oil 3 Tbsp. thinly sliced chives 3 cups baby … Read more »
1/2 cup crunchy peanut butter 3 Tbsp. corn or sesame oil 2 Tbsp. soy sauce Red pepper flakes Chopped green onions or chives, optional Sesame seeds, optional 1/2 package linguine or rice noodles • Cook the noodles according to the package directions. • Heat all ingredients in a frying pan except for the noodles until … Read more »
1/3 cup Nayonaise or Vegenaise 3 Tbsp. white vinegar 2 Tbsp. plus 2 tsp. granulated sugar 2 Tbsp. plain soy milk Dash salt 1 cabbage, chopped 1/2 cup carrot, shredded • Combine all the ingredients, except the cabbage and carrots, in a large bowl and blend with an electric mixer until smooth. • Add the … Read more »
I Want Weekly Recipes and Lifestyle Tips!
Sign up now to get the latest cruelty-free lifestyle tips, news, and recipes e-mailed weekly.
2 large baking potatoes 3 Tbsp. margarine 1 cup finely diced white onion 2 Tbsp. flour 4 cups un-chicken or vegetable stock 2 cups water 4 Tbsp. cornstarch 1 1/2 cups instant mashed potatoes 1 tsp. salt 3/4 tsp. pepper 1/2 tsp. basil 1/8 tsp. thyme 1 cup liquid nondairy creamer or soy milk Bacos … Read more »
1 packet of cheap supermarket noodles or Supernoodles (go for the veggie-flavoured ones, but make sure they’re vegan) Chopped veggies of your choice (broccoli is especially good) Soy sauce, to taste • Follow the instructions on the back of the packet to cook the noodles then add the veggies, soy sauce and any other dressing … Read more »
1/4 cup vegetable oil 1 pkg. faux-chicken strips (try Morningstar Farms Meal Starters Chik’n Strips) 1/2 cup chopped onions 1 lb. assorted mushrooms (try crimini, portobello, shiitake, or any other variety) 1 Tbsp. chopped garlic 1 Tbsp. chili powder 1/2 tsp. cumin 2 tsp. salt 1/3 cup chopped cilantro 12 flour tortillas 2 cups shredded … Read more »
6 medium sweet potatoes (precooked) 1/2 cup orange juice 3 1/2 Tbsp. margarine 1/2 tsp. vanilla Salt, to taste 1/4 cup flour (white or whole wheat) 3/4 cup chopped nuts (such as pecans or almonds) 1/2 cup brown sugar • Preheat the oven to 350°F. • Mash the sweet potatoes with the orange juice and … 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 cups vegetable juice 1 medium yellow onion, chopped 2 medium tomatoes, diced 1 green pepper, minced 3 cloves garlic, crushed 1 cucumber, diced 2 Tbsp. lemon juice 2 Tbsp. red wine vinegar 2 tsp. fresh basil, minced (or 1 tsp. dried) 1 tsp. cumin Dash of hot sauce 2 Tbsp. olive oil Salt and … Read more »
6 cups cubed pumpkin bread 1 cup vegan margarine, plus extra for greasing the baking dish 1 cup chopped celery 2 cups chopped red onion 2 cups sliced crimini mushrooms 2 Tbsp. chopped fresh rosemary 2 Tbsp. chopped fresh tarragon 2 Tbsp. chopped fresh chives 2 Tbsp. chopped fresh parsley 1 Tbsp. chopped fresh sage … Read more »
3 lbs. potatoes, peeled and cubed Fresh green beans, trimmed 1 red onion, sliced thin Extra virgin olive oil, to taste Red wine vinegar, to taste Salt and pepper, to taste •Boil the potatoes until fork tender. Set aside. •Cook the green beans in boiling water until tender but still slightly crisp. Drain. •Gently combine … Read more »
For the Dough: 1 1/2 tsp. active dry yeast 1/4 cup lukewarm water (105°F) 1/2 cup cold water 1 1/2 Tbsp. olive oil 3/4 tsp. salt 2 cups unbleached all-purpose flour To Assemble: 1/4 cup extra-virgin olive oil 10 cloves minced garlic 1 pkg. shredded vegan cheese (try Follow Your Heart’s “mozzarella”) 1/4 cup sliced … Read more »
For the Chili Layer: 4 15 1/2-oz. cans kidney beans, drained 2 12-oz. pkgs. burger crumbles 1 cup canned or frozen corn kernels 2 15-oz. cans tomato sauce 2 Tbsp. chili powder 1/2 tsp. cayenne pepper 1 tsp. salt 1/4 tsp. onion powder 1 tsp. cumin For the Cornbread Layer: 2 cups yellow cornmeal 1 … Read more »
2 cups pomegranate 3 cups thinly shredded cabbage 2 tsp. olive oil 2 tsp. mustard seeds 1/4 cup curry leaves, fresh or dried Salt, to taste 1/2 tsp. lemon juice • In a medium bowl, mix the pomegranate and cabbage. Set aside. • In a small saucepan over medium heat, heat the olive oil. Add … Read more »
8 oz. tempeh, cut into 1-inch squares and steamed 1 tsp. vegetable oil 2 Tbsp. Eggless Mayonnaise 2 Tbsp. soy sauce or tamari 1 Tbsp. minced onion 2 Tbsp. dried parsley 1/4 cup minced red bell pepper 1/4 cup minced celery 1/8 tsp. cayenne pepper 6-8 slices wheat bread Lettuce Sprouts • To steam the … Read more »
1 cup diced carrots 1 cup diced tomatoes 1 cup diced celery 1 cup diced cabbage 1 cup peeled, diced potatoes 1 cup diced acorn squash or other winter squash (leave the skin on if using organic squash) 2 Tbsp. whole wheat or unbleached white flour mixed with 1/2 cup water 1 tsp. sea salt, … Read more »
1 English cucumber 2 Tbsp. sesame seeds, toasted 3 Tbsp. soy sauce 4 tsp. mirin 2 tsp. rice vinegar 1 tsp. sugar • Cut the cucumber lengthwise into 1/4-inch pieces, cut each piece in half, then cut the halves lengthwise into thin strips. Place them into a bowl and set aside. • Place the soy … Read more »
2 acorn squash, cut in half and seeds removed 1 cup quinoa, rinsed 2 cups vegetable broth 1/4 cup minced Vidalia onion 2 Tbsp. minced fresh parsley 1/4 cup toasted pecans 1/4 cup raisins 2 Tbsp. high-quality balsamic vinegar 4 Tbsp. extra-virgin olive oil Salt and pepper, to taste • Spread the margarine on the … Read more »
2 heads garlic 1 tsp. extra virgin olive oil 1/4 cup vegan margarine 2 cups diced onions 3/4 cup diced carrots 1/2 cup diced celery 4 lbs. butternut squash, seeded, peeled, and roughly chopped 6 cups vegetable broth 2 Tbsp. freshly chopped sage 1/2 cup plain soy milk Sea salt and white pepper, to taste … Read more »
1 1/2 cups warm water 3 Tbsp. maple syrup 1 pkg. dry yeast 1/4 cup canola oil 1 1/2 cups whole wheat flour 1 tsp. salt 2 1/2 cups white flour Oil for brushing • Combine the water and maple syrup in a large bowl. Add the yeast and stir to dissolve. Cover with a … Read more »
225g egg-free lasagne noodles 2 10-oz. packets frozen chopped spinach, thawed and drained 450g soft tofu 450g firm tofu 1 tbsp. sugar 75ml soy milk 1/2 tsp. garlic powder 2 tbsp. lemon juice 3 tsp. minced fresh basil 2 tsp. salt 1.2lt tomato sauce (passata) • Cook the lasagne noodles according to the packet directions. … Read more »
1/4 cup water or olive oil 1 1/2 cups diced onion 3/4 cup chopped celery 1/2 cup chopped green bell pepper 2 cups sliced fresh mushrooms 2 cloves garlic, minced 4 cups chopped fresh tomatoes 3 cups tomato sauce 2 cups tomato purée 1 tsp. dried oregano 1 1/2 tsp. dried basil 1 bay leaf … Read more »
1 Tbsp. olive oil 2 tsp. curry powder 1 clove garlic, minced 1/2 medium onion, diced 1 medium bay leaf 1 lb. carrots, peeled and sliced 2 cups vegetable broth 1 cup coconut milk 1/4 cup chopped basil, plus more for garnish Salt and pepper, to taste • Heat the olive oil over medium heat, … Read more »
4 oz. vegetarian chicken or seitan (try Morningstar Farms Meal Starters Chick’n Strips) 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1 cup broccoli, diced 1 carrot, sliced 1/2 cup Italian dressing Salt and pepper, to taste •Heat up some coals by building a blazing fire. •In the center of 1 sheet of … Read more »
1 cup chopped carrot 1 cup chopped zucchini 1 cup almonds 1 cup chopped mushrooms 1 cup chopped celery Green olives, to taste • Combine all the ingredients in a food processor and process until finely chopped. • Form 4 burgers and place on dehydrator sheets. Let sit overnight. Flip and dehydrate for 3 more … Read more »
