Vegan Lunch and Dinner Recipes

2 Tbsp. chopped lemon grass 1 tsp. cumin seeds 1 Tbsp. grated galangal (baby ginger) 1 Tbsp. chopped coriander root 4 garlic cloves 10 green Thai peppers or 4 green Indian chilies 2 Tbsp. groundnut oil 1/2 cup chopped red pepper 1/2 cup chopped green pepper 1 cup chopped button or shiitake mushrooms 1 cup … Read more »

1 sheet puff pastry, thawed 2 Tbsp. olive oil 1 large onion, thinly sliced 1/2 tsp. fresh thyme, chopped 2 medium tomatoes, cut into 1/4-inch slices 8 kalamata or niçoise olives, pitted and sliced • Roll the puff pastry into a 10-inch square. Cut into 8 squares, place onto a nonstick baking sheet, pierce all … Read more »

1 1/2 Tbsp. sugar syrup 2 Tbsp. lime juice 2 Tbsp. Vietnamese Spicy Red Sauce. Salt, to taste 2 Tbsp. julienned carrots 2 Tbsp. finely chopped spring onions 2 Tbsp. finely chopped shallots 1 mango, julienned 1 small chili, finely chopped Makes 4 servings • Combine the sugar syrup, lime juice, Vietnamese Spicy Red Sauce, … Read more »

For the tofu: 1/4 cup filtered water 2 Tbsp. shoyu 1 lb. tofu, cut into 1/2-inch cubes 1 Tbsp. sesame oil For the rice: 1 3/4 cups filtered water 1 1/4 cup white basmati rice For the vegetables: 2 Tbsp. sesame oil 1 cup onion, cut into a 1/2-inch dice 1/2 cup red bell pepper, … Read more »

1 Tbsp. olive oil 6 Tbsp. shallots, minced 1/2 cup yellow onions, minced 1/4 cup celery, diced 1/4 cup carrots, diced 1/3 cup red wine 1 sprig fresh thyme 3 peppercorns 31/2 cups roasted vegetable stock 1 Tbsp. margarine 1 Tbsp. flour • Preheat the oven to 350°F. • Heat the oil in a large … Read more »

1/2 large English cucumber, peeled, quartered, and sliced 4 fresh tomatoes, quartered and sliced 1/2 cup fresh basil leaves 3-4 Tbsp. balsamic vinegar Fresh cracked black pepper, to taste Arrange the cucumber and tomato in a flat bowl. Add the basil leaves, dress with balsamic vinegar, and sprinkle with fresh cracked black pepper. Makes 6 … Read more »

Perfect recipe for St. Paddy’s Day!

6-oz. box Seitan Quick Mix 1/2 tsp. onion powder 1/2 tsp. dried thyme 1/2 tsp. salt 1/8 tsp. black pepper 1/2 cup water, or more as needed 3 Tbsp. tamari or other soy sauce 1 Tbsp. olive oil 2 small sweet yellow onions, halved or quartered 1 lb. baby carrots 1 lb. small new potatoes, … Read more »

1 large red pepper (1 cup roasted) 3 cups garbanzo beans, drained well 1/4 cup lemon juice, fresh squeezed 1 Tbsp. olive oil 3/4 cup tahini, roasted, creamy variety 2 tsp. cumin, toasted 1 1/2 tsp. garlic, minced 3/4 tsp. sea salt 3/4 tsp. black pepper, fresh ground 1/4 tsp. cayenne pepper • Preheat the … Read more »

2 Tbsp. olive oil 1/2 lb. chopped mushrooms 2 large cloves garlic, minced 1 35-oz. can plum tomatoes, with their juice, chopped 1/2 tsp. hot red pepper flakes Salt and pepper to taste 1 lb. ziti or other tubular pasta 2 Tbsp. grated soy Parmesan cheese 2 Tbsp. minced fresh basil • Heat the oil … Read more »

For the Dumplings: 2 cups flour 1 Tbsp. baking powder 1/2 tsp. salt 1/2 stick (4 Tbsp.) margarine 3/4 cup soy milk For the Soup: 1/2 stick (4 Tbsp.) margarine 1/2 cup onion, chopped 1/2 cup celery, chopped 1/2 cup flour 1/4 tsp. celery salt 1/2 tsp. pepper 8 cups un-chicken or vegetable broth 2 … Read more »

3 ears yellow corn 4 Tbsp. (1/2 stick) margarine 1 large onion, chopped Leaves from 2 springs of fresh thyme, chopped to the equivalent of 1 tsp. 2 tsp. Hungarian paprika 1 1/2 lbs. white potatoes, peeled and cut into bite-sized cubes 2 Tbsp. faux bacon bits (such as Bacos) 4 cups faux chicken broth … Read more »

1 15-oz. can black beans, rinsed and drained 2 Tbsp. lime juice 2 Tbsp. orange juice 2 cloves garlic, coarsely chopped 1/8 tsp. salt Cayenne pepper to taste 3 scallions, finely chopped 1/4 cup red or green bell pepper, finely chopped 4 flour or corn tortillas Salsa • Place the beans, lime juice, orange juice, … Read more »

1 lb. dry Great Northern beans Water sufficient to cover the beans 1 Tbsp. baking soda 1/2 tsp. salt 1 cup molasses 1 tsp. dry mustard 1 tsp. vegan Worcestershire sauce 1 cup firmly packed brown sugar 1 Tbsp. vegetable broth powder 1/4 lb. faux ham, roughly chopped (try Yves brand) 1 large white onion, … Read more »

4 bunches collard greens 4 Tbsp. olive oil 4 medium onions 4 cloves garlic, minced 4 carrots, minced 1 1/2 cups vegetable stock 2 chipotle peppers Salt, to taste • Heat the oil in a large saucepan. Add the onions and the garlic cloves. Sauté until the onions are soft. • Add the collard greens, … Read more »

4 sweet potatoes, peeled and diced 1 cup nondairy sour cream (try Tofutti brand at Tofutti.com) 2-3 Tbsp. margarine 1 tsp. salt (optional) Freshly ground black pepper, to taste (optional) 4 Tbsp. pecans, almonds, or walnuts, chopped (optional) 2 Tbsp. brown sugar (optional) • Fill a medium pot with water and bring to a boil. … Read more »

2 cups soy milk 2 Tbsp. vinegar 1/2 cup raisins 2 Tbsp. caraway seeds 1/2 tsp. baking soda 1 Tbsp. margarine (try Earth Balance brand) 1/2 cup sugar (try Florida Crystals brand) 4 cups unbleached flour 1 Tbsp. baking powder 1 Tbsp. salt • Preheat the oven to 350°F. • Grease a heavy, 9-inch, oven-proof … Read more »

2 Tbsp. oil 1/4 cup onions, chopped 1/4 cup green pepper, chopped 1/4 cup peas, boiled 1/2 cup rice, boiled 2 Tbsp. nondairy cheddar cheese, grated 1/4 cup silken tofu, creamed Salt and pepper, to taste 4 ripe tomatoes Tbsp. nondairy cheddar cheese, grated • Heat the oil in a pan and sauté the onions … Read more »