6 Tbsp. vegan margarine 9 medium golden beets, peeled and cut into 1/2-inch cubes (8-9 cups) 4 1/2 cups chopped onions 4 tsp. peeled and minced fresh ginger 1 Tbsp. finely grated lemon peel 6 cups vegetable broth (more if desired) 2-3 Tbsp. fresh lemon juice Salt and pepper, to taste •Melt the margarine in … Read more »
For the Ancho Paste: 2 ancho chilies 1/2 cup water For the Barbecue Sauce: 1/2 cup chopped onion 1 tsp. minced garlic 1/4 cup Ancho Paste 1 tsp. corn oil 1 1/2 cups tomato sauce 1/4 cup water 1/2 cup brown sugar 1 Tbsp. Barbados molasses 1/4 cup prepared mustard 1 tsp. salt 1/2 tsp. … Read more »
225g packet of tri-coloured pasta, cooked 3 ears of cooked sweetcorn, with the kernels cut from the cob 1 bunch broccoli florets, cut small and steamed 15 large black olives, sliced 15 green olives with pimento, sliced 400g can artichoke hearts, halved 1 red pepper, diced 225g can water chestnuts 425g can chickpeas, rinsed and … Read more »
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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 »
2 zucchinis, cut in half lengthwise 1 small onion, finely chopped 4 Tbsp. tomato sauce 1/2 tsp. parsley 1 clove garlic, chopped 2 Tbsp. matzo meal • Scoop out the pulp of the zucchini halves. Heat the pulp, onion, tomato sauce, parsley, and garlic in a pan for 5 minutes. Add the matzo meal to … Read more »
1 pkg. Worthington vegan scallops 1/4 cup olive oil 1/4 cup lemon juice, fresh or concentrate 2 cloves garlic, minced 1 small zucchini, sliced into rounds 1 Vidalia onion, quartered Handful mushrooms Handful plum tomatoes Fresh lemon wedges • If using vegan scallops from VegieWorld.com, cut each “scallop” in half to create 2 thinner rounds. … Read more »
Olive or canola oil for frying 8 to 10 Italian-style vegetarian sausage links 1 medium onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 1/2 tsp. salt 2 to 2 1/2 cups marinara sauce 1/2 lb. spaghetti noodles, cooked according to the package directions • Heat the oil in a large skillet … Read more »
5-6 large yams, peeled and diced in 1/2-inch pieces 1 13.5-oz. can coconut milk 2 tsp. ginger powder 2 Tbsp. sesame oil Salt and pepper, to taste • Put the yams in salted water and bring to a boil. • Cook the yams for 15 minutes or until tender. • Mash the yams with a … Read more »
1 green pepper, seeded and chopped 1 onion, chopped 1 hot red pepper, seeded and sliced 1 Tbsp. olive oil 1 container pre-made vegan pizza dough 1 cup pizza sauce 2 cups vegan mozzarella or pepper jack cheese 1 1/2 cups diced vegan chicken • Preheat the oven to 400°F. Coat the onion and pepper … Read more »
4 baking potatoes 1 8-oz. container Tofutti herb and garlic Better Than Cream Cheese 2 Tbsp. margarine 1/2 block vegan cheddar cheese, shredded 1 Tbsp. Italian seasoning 1 tsp. garlic pepper Paprika, to taste • Prick the potatoes with a fork and microwave for 5 minutes each. • Combine all the ingredients except the paprika … Read more »
1 submarine roll or mini baguette 6 veggie deli slices—turkey, ham, salami, bologna or your favorite flavor 2 soy cheese slices 1/4 red onion, sliced thin 3 tomato slices Red and green pepper slices 4 Tbsp. sliced black olives or stuffed green olives 1 cup shredded romaine lettuce Olive oil or vegan mayonnaise, to taste … Read more »
1/4 cup extra virgin olive oil 1 medium onion, chopped 1 cup grated carrot 1 1/2 Tbsp. chopped garlic 1 cup basmati rice 1/4 tsp. saffron (may substitute 1 1/2 tsp. turmeric) 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 1 cup green peas, fresh or frozen 1 3/4 … Read more »
1 1/2 lbs. beets 1 large orange, peeled and sections removed 2 tart apples, peeled, cored, and sliced 1 Tbsp. extra virgin olive oil 1 Tbsp. raspberry vinegar 1/2 tsp. sugar 1/4 tsp. salt 1 garlic clove, minced 1 cup shredded beet greens 1 cup shredded spinach 2-3 Tbsp. toasted sunflower seeds • Place the … Read more »
3 Tbsp. lemon juice 1/2 cup soya milk 1/4 tsp. salt 1/4 tsp. paprika 1/4 tsp. prepared mustard 6 Tbsp. vegetable oil • Put all the ingredients except the oil in a blender. Blend on the lowest speed. • Add the oil one drop at a time until the mixture starts to thicken. Do not … Read more »
For the Tofu Foo Yung: 1 cup snow peas 1 cup sliced fresh mushrooms 8 green onions, cut into 1 1/2-inch pieces 1 8-oz. can water chestnuts, sliced 2 Tbsp. oil 2 cups fresh bean sprouts 1 3/4 lbs. tofu, mashed 2 Tbsp. soy sauce 1/2 cup mashed tofu 3/4 cup unbleached white flour 3 … Read more »
2 Tbsp. vegetable oil 1 orange or yellow bell pepper, cored and cut into thin strips 2 large garlic cloves, crushed and minced 4 scallions, white and green parts sliced on the diagonal into 1-inch segments 1 lb. vegetarian chicken (try VEGE Chicken—nuggets or drumsticks) 1/2 lb. snow peas 1 Tbsp. soy sauce 2 Tbsp. … Read more »
1 cup dry “beef”-style textured vegetable protein chunks 7/8 cup boiling water 1 tsp. lemon juice 1 medium-sized onion, chopped 1 clove garlic, minced 1 Tbsp. oil 4 cups water 1 14-oz. can tomatoes 1 Tbsp. vegetarian Worcestershire sauce 2 small bay leaves 2 tsp. salt 1/2 tsp. pepper Pinch ground allspice 1 vegetable bouillon … Read more »
8 Tbsp. (1 stick) margarine 2 large portobello mushrooms 2 Tbsp. vegetarian Worcestershire sauce 4 cloves garlic, finely chopped 1/4 cup pine nuts 2 small red or yellow bell peppers, chopped 1 small zucchini (courgette), chopped 1/2 cup fresh peas 1 cup sprouts 1 Tbsp. finely chopped basil or 1 tsp. dried basil leaves, crushed … Read more »
1 cup high-quality balsamic vinegar 1/4 cup molasses 3 Tbsp. freshly cracked black pepper 1/2 cup chopped fresh basil 3 Tbsp. minced garlic 1/4 cup olive oil 1 lb. vegan chicken (try Morningstar Farms Meal Starters Chik’n Strips) 1 cup cherry tomatoes Sea salt and freshly cracked black pepper, to taste 2 peaches, cubed 8 … Read more »
2 Tbsp. sesame oil 4 garlic cloves, finely minced 2 Tbsp. finely chopped fresh ginger 4 scallions, finely chopped 1/2 cup finely diced carrots 1/2 cup finely diced green bell pepper 1/2 cup finely diced red bell pepper 1 bay leaf 1 lb. seitan, cut into small strips 1 cup white wine 1 14-oz. can … Read more »
2 Tbsp. olive oil 1 pkg. chicken-style seitan 1/2 tsp. chipotle powder 1/2 tsp. paprika 1/2 tsp. cumin 1/2 tsp. chili powder 1 medium squash, quartered 1 red bell pepper, quartered 5 mushrooms (try baby portobello or button) Salt and pepper, to taste 8-10 corn tortillas 1/4 red onion, sliced (optional) 1/2 tomato, diced (optional) … Read more »
1 packet puffed pastry dough Dijon mustard, to taste Vegan sausages or Sosmix • Roll out a packet of puffed pastry dough (like JusRol) to 1/4-inch thickness. Cut into rectangles and spread each with Dijon mustard. • Wrap the pastry rectangles around vegan sausages (or sausages made of Sosmix and water) and bake at 425°F/220°C/Gas … Read more »
1 cup vegetable stock 1 cup coconut milk 1/2 cup 1-inch potato cubes, boiled 1/2 cup 1-inch carrot cubes, boiled 1/2 cup small broccoli florets 1/2 cup small cauliflower florets 1 Tbsp. minced ginger 1 tsp. sugar 1 tsp. crushed garlic 1/4 tsp. turmeric powder 2 tsp. curry powder 3 Tbsp. chili sauce Salt, to … Read more »
2 blocks firm tofu 1/3 cup soy sauce 1 cup water 1 Tbsp. ginger, minced 1 Tbsp. garlic, minced 1 Tbsp. sesame oil Sesame seeds • Preheat the oven to 425°F. Spray a baking sheet with cooking spray. • Slice each tofu block into 4 large rectangular pieces and lay in a single layer on … Read more »
