Vegan Lunch and Dinner Recipes

8 oz. fettuccine 1/4 tsp. salt 1 Tbsp. olive oil 4-8 large garlic cloves, minced 1/4 tsp. red pepper flakes or pinch of cayenne pepper 2 Tbsp. pine nuts 4 large tomatoes, diced or 1 28-oz. can chopped tomatoes 1 lb. broccoli, broken into bite-sized florets, stems peeled and sliced into rounds 1/4 tsp. salt … Read more »

1 bay leaf 4 sprigs parsley 1 sprig rosemary 1 sprig thyme, chopped 1 sprig savory 2 Tbsp. extra virgin olive oil 1 white onion, diced 2 large carrots, peeled and diced 2 celery stalks, diced 1 lb. button mushrooms, sliced 1 lb. dry great northern beans, soaked overnight* 2 garlic cloves, crushed 4 cups … Read more »

1 Tbsp. olive oil 1 medium onion, finely chopped 1 small green bell pepper, seeded and finely chopped 2 garlic cloves, minced 2 cups vegetarian burger crumbles (or two veggie burgers, thawed and finely chopped) 1 tsp. Tabasco sauce 1 tsp. dried thyme, crumbled 1/2 tsp. salt 1/8 tsp. cayenne 3 cups cooked long-grain white … Read more »

1 1/2 quarts vegetable stock 15 medium-sized mushrooms, sliced thinly 10 oz. tofu, cut into small cubes 1 small can bamboo shoots 1 small can water chestnuts, halved 2 Tbsp. soy sauce 1/2 tsp. ground pepper 1-2 tsp. hot sauce or to taste 2 Tbsp. white vinegar or to taste 2 garlic cloves, chopped 5 … Read more »

1 tsp. extra virgin olive oil 2 Tbsp. minced white onion 6 baby portobello or large button mushrooms, cleaned, stemmed, and minced 1/4 cup frozen spinach, thawed 1 tsp. lemon juice 1/2 tsp. lemon zest 1 1/2 Tbsp. pimiento Salt and pepper, to taste • Lightly grease an 8×10-inch pan. Preheat the oven to 375°F. … Read more »

1 Tbsp. extra virgin olive oil 1 medium diced yellow onion 1 cup quartered cremini mushrooms 1 cup quartered shitake mushrooms 1 cup quartered oyster mushrooms 1 Tbsp. whole-wheat pastry flour 4 cups sauce (espagnole) 1/2 cup soy sour cream 1 Tbsp. ground mustard 4 Tbsp. chopped parsley • Heat the oil and sauté the … Read more »

300 g cooked chickpeas (or drained tinned chickpeas) 1 onion, chopped 4 Tbsp. parsley, chopped All-purpose flour 3 garlic cloves, crushed 1 Tbsp. chickpea stock (or any other stock/Marmite etc) 1/2 tsp. baking soda 1 tsp. coriander 1 tsp. cumin Salt and pepper, to taste Cooking oil Pita bread Salad, alfalfa sprouts or pickles (optional) … Read more »

2 Tbsp. olive oil 1 large onion, chopped 12 oz. plain tempeh, crumbled into large pieces (Surata Soy Foods Co-op Original Tempeh, available at natural food stores) 1 Tbsp. tamari (natural soy sauce) 1 tsp. ground cumin 1 dozen corn tortillas (approximately), wrapped in foil 1/2 – 1 cup coarsely chopped fresh cilantro 2 cups … Read more »

1/2 cup water or vegetable stock 2 onions, chopped 1 large bell pepper, diced 2 carrots, sliced 2 celery stalks, sliced 1/2 lb. (about 2 cups) mushrooms, sliced 1 15-oz. can chopped tomatoes 1 15-oz. can kidney beans, drained 1/2 tsp. paprika 1/2 tsp. black pepper 2 Tbsp. low-sodium soy sauce 8 ounces rigatoni (or … Read more »

For the Roast: 1 cup margarine 2 large onions, finely chopped 3 cups unroasted cashews 1 1/2 cups white bread, crusts removed 3 large cloves of garlic 1 cup water or vegetable stock salt and pepper nutmeg 2 Tbsp. lemon juice For the Stuffing: 3 cups bread crumbs 1 cup margarine 2 small onions, grated … Read more »

4 cups unbleached flour 4 tsp. baking powder 1 1/2 tsp. sea salt 3/4 cup vegetable shortening 1/3 cup plain soy milk For the Filling: 1 tsp. vegetable oil 1/2 lb. faux ground beef 2 large potatoes, peeled and chopped 2 large cooking carrots, sliced 1/2 cup minced onion 1/2 cup minced green bell pepper … Read more »

8 oz. firm tofu, drained and diced or mashed 1 red bell pepper, finely chopped 1 small carrot, finely shredded 2 scallions, finely chopped 2 Tbsp. vegan mayonnaise (try Nayonaise) 1 Tbsp. chopped fresh parsley 1 tsp. yellow mustard 1 Tbsp. finely chopped dill pickle 1/4 tsp. salt 1/8 tsp. pepper • Combine all the … Read more »

1/2 cup hummus 1 vegan pizza crust 2 small, firm tomatoes, sliced 1/4 cup sliced olives 3-4 pepperoncini, sliced 1/2 tsp. chopped oregano Sea salt, to taste Freshly crushed black pepper, to taste 1 Tbsp. extra-virgin olive oil • Preheat the oven to 425°F. • Spread the hummus over the pizza crust. Top with the … Read more »

1 lb. bean sprouts 1 lb. broccoli florettes 4 carrots, shredded 1 lb. yellow squash, outer skin portion, julienned 1/2 lb. snow peas, julienned 5 black shiitake mushrooms, soaked 10 minutes, drained, and slivered 1 tsp. vegetable oil 4 cups cooked, short grain brown rice tamari, to taste 3 oz. raw pine nuts • Fill … Read more »

1 Tbsp. sugar (try Florida Crystals brand) 1/2 tsp. sea salt 1 cup corn meal 1 cup boiling water 3 to 4 Tbsp. plain soy milk Vegetable oil, for frying Margarine (try Earth Balance brand) • In a large bowl, combine the sugar, salt, and the corn meal. Add the boiling water and stir well. … Read more »

1 medium onion, diced 1/2 green pepper, diced (optional) 3 Tbsp. vegetable oil 2 packages beef–flavor Gimme Lean Beef 1/4 cup oatmeal, dry 2 slices white bread, crumbled 3 Tbsp. ketchup 2 tsp. garlic salt 1 tsp. pepper Coating ingredients: 1/4 cup ketchup 1/4 cup brown sugar 1/2 tsp. dry mustard 1/2 tsp. nutmeg • … Read more »

1 onion, minced 2 Tbsp. margarine 12 cups minced mushrooms 4 garlic cloves, minced 2 Tbsp. fresh parsley, minced 2 Tbsp. fresh rosemary, minced 2 Tbsp. lemon juice 2 1/2 cups dried bread crumbs 1 pkg. frozen puff pastry sheets, thawed • In a large pot, over medium heat, sauté the onion in the margarine … Read more »

2 Tbsp. olive oil 1 cup chopped onion 2 garlic cloves, minced 1 package (12-oz.) cooked vegan ground beef 1 can (28-oz.) whole tomatoes, chopped 4 Tbsp. hot chili powder (see ‘Top Tip’) 1 tsp. ground cumin 1 tsp. salt 1 1/2 cups hot salsa 1 cup water 3 cups cooked kidney beans • Heat … Read more »