1 small yellow onion, chopped 1 large carrot, halved lengthwise and thinly sliced on a diagonal 1 celery stalk, thinly sliced on a diagonal 6-oz. can sliced water chestnuts, drained 2 garlic cloves, finely minced 1 tsp. peeled and grated fresh ginger 1/4 tsp. red pepper flakes 5 1/2 cups vegetable stock 1 Tbsp. tamari … Read more »
2 cups black rice 3 1/2 cups water 5 1/2 Tbsp. sugar 2 1/2 Tbsp. mirin Pinch of salt • Place all the ingredients in a pot and bring to a boil for one minute. • Reduce the heat to a low simmer, cover, and cook for 30 minutes. Keep covered for 5 to 10 … Read more »
Egg Replacer equivalent of 1 egg 2/3 cup plain soy milk 1 1/4 cup yellow corn meal 1/2 cup unbleached flour 3 tsp. baking powder 1 tsp. sugar (try Florida Crystals brand) 1 tsp. black pepper 1/2 cup minced yellow onion 1/2 cup whole kernel sweet corn 1/4 cup chopped green onion 1 jalapeño, seeded … Read more »
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2 Tbsp. extra virgin olive oil 2 cloves garlic, diced 1 yellow onion, diced 2 Yukon Gold potatoes, peeled and diced 10 button mushrooms, diced 6-8 baby portobello mushrooms, sliced 1/4 cup white wine 4 cups plain unsweetened soy milk Salt and pepper, to taste 3 tsp. sweet white miso Finely minced fresh parsley for … Read more »
1 cup water 3/4 cup cashew pieces or tahini 2 Tbsp. sesame seeds or 1 Tbsp. tahini 3 Tbsp. yeast flakes 1 1/4 tsp. salt 2 tsp. onion powder 1/4 tsp. garlic powder 1/2 cup pimentos 2 Tbsp. lemon juice 1/8 tsp. dill seed, optional • Blend all ingredients on high for 1 to 2 … Read more »
2 cups dried lentils 8 cups water 4 cups vegetable broth 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup chopped carrot 3 Tbsp. snipped parsley 1 garlic clove, crushed 2 1/2 tsp. salt 1/4 tsp. ground black pepper 1/2 tsp. dried leaf oregano 14.5-oz. can chopped tomatoes 2 Tbsp. wine vinegar • Rinse … Read more »
2 Tbsp. margarine, melted 2 Tbsp. extra-virgin olive oil 1 large loaf rustic Italian bread, crusts removed, cut into 3/4-inch pieces 2 tsp. salt, divided 1 1/2 tsp. freshly ground black pepper, divided 1/4 tsp. cayenne pepper 2 cloves garlic 1 Tbsp. freshly squeezed lemon juice 1 tsp. vegan Worcestershire sauce (available from veganstore.com) 1/2 … Read more »
10-oz. jar green olives with pimientos, diced 1/4 cup pitted black olives, chopped 1 Tbsp. capers 1 garlic clove, minced 3 Tbsp. minced carrot 1 large celery stalk, chopped 1-2 tsp. hot sauce 3 Tbsp. olive oil 1 loaf crusty bread, cut in 1/2 lengthwise and some of the filling removed 1 pkg. veggie salami … Read more »
12 oz. dry fettuccine or your choice of pasta 1 pint soy milk 4 cloves garlic, minced 6 Tbsp. vegan cheese, grated 4 Tbsp. fresh parsley, chopped Freshly ground black pepper, to taste 400 g vegetables of your choice (such as carrots, broccoli or peas), chopped and steamed • Cook and drain the pasta. • … Read more »
2 small pie pumpkins 2 Tbsp. olive oil 3 onions, minced 3 celery stalks, diced 3 carrots, diced 1 tsp. salt 1/2 cup water 3 cups brown rice, cooked 1 tsp. rosemary 1/2 cup roasted pumpkin seeds • Wash the pumpkins well. Cut off the tops and scoop out the seeds and membranes.* Set aside. … Read more »
1 roll vegan chicken, torn into chunky pieces 1 pkg. Shake-n-Bake Buffalo wing coating powder 1/4 cup vegetable oil (for low-fat version, use 1 or 2 Tbsp. of water or soy milk) • Put the vegan chicken pieces in the Shake-n-Bake plastic bag. • Pour in the oil and shake to coat. Add the coating … Read more »
1 lb. vegetarian chicken, chopped 1 1/2 cups chopped celery 1 1/2 cups chopped carrots 6 scallions, chopped 1 cup vegetable broth 1/3 cup soy sauce 1/4 tsp. red pepper flakes 1/2 tsp. ginger 1 can bean sprouts, drained 8-oz. can sliced water chestnuts 1/4 cup cornstarch 1/3 cup water • Combine all the ingredients, … Read more »
1 small aubergine, sliced 1 medium courgette, sliced 1 red onion, cut into small wedges 1 red pepper, thinly sliced 1 yellow pepper, thinly sliced 1 Tbsp. olive oil 1 Tbsp. balsamic vinegar 1/2 tsp. thyme 1/4 tsp. black pepper 4 individual pizza bases or pieces of pita bread 150 ml tomato sauce • Preheat … Read more »
1 1/2 cups lentils, rinsed 3 1/2 cups water 2 onions, diced 1/4 cup vegetable oil 2 cups cooked rice 1 tsp. garlic powder 1 tsp. salt 1/4 cup ketchup or barbecue sauce, plus more for spreading on the loaf 1 tsp. sage 1/2 tsp. marjoram • Place the lentils and the water in a … Read more »
1/2 lb. dried cannelini beans 8-oz. can seitan (mock duck), roughly chopped 2 oz. crimini mushrooms, quartered 1/8 cup alderwood chips or pellets 1 medium carrot, peeled and diced 1 medium parsnip, peeled and diced 4 Tbsp. olive oil 1/2 bunch Italian parsley 1/2 bunch thyme 1 bay leaf 3 cloves garlic 1/2 large yellow … Read more »
2 cups chopped walnuts 1 chopped onion 1 shredded carrot 1 chopped green pepper 4 cloves chopped garlic Olive oil 12 oz. soft tofu Sesame oil Mustard Oregano Basil 2 cups bread crumbs • Sauté walnuts, onion, carrot, pepper, and garlic in olive oil. • In a large bowl, mix cubes of soft tofu with … Read more »
1 lb. quinoa (2 1/2 cups dry) 2 Tbsp. olive oil 1 cup finely chopped onion 2 Tbsp. vegetarian chicken-flavored powder 3 1/2 cups boiling water 1 bay leaf 1/2 cup fresh cilantro, chopped 1/2 tsp. ground white pepper Salt, to taste • Place the quinoa in a sieve and rinse under cold running water. … Read more »
1/4 cup vegan mayonnaise 2 Tbsp. lemon juice 2 cups cooked pasta (elbow, rotini or small shells) 4 green onions, chopped 1 6-oz. jar artichoke hearts, drained and sliced 1 1/2 Tbsp. fresh or 1/2 Tbsp. dried basil 1/2 tsp. salt • Stir the mayonnaise and lemon juice into pasta. Add the green onions, artichoke … Read more »
2 to 3 Tbsp. olive oil 2 carrots, peeled and diced 1 parsnip, peeled and diced 1 medium onion, finely diced 2 stalks celery, diced 2 bay leaves 6 cups boiling water mixed with faux-chicken bouillon powder, according to package directions (look for Osem and Telma brands, available in the Kosher section of your supermarket) … Read more »
1 tsp vegetable oil 1 medium onion, finely chopped 1 tsp cumin seeds 5 cardamom seeds 1 pumpkin (organic are best, as they are much sweeter), skinned and chopped into chunks 1 tsp ground coriander 1 pint vegetable stock (cube is perfect) Rind of 1 orange and the juice of 1/2 an orange 1 Tbsp … Read more »
2 large slices rye bread (e.g., corn-rye or sourdough rye) Vegenaise (Follow Your Heart’s eggless, dairyless mayonnaise substitute)to taste Mustard, preferably Gulden’s, to taste 2 Tbsp. vegetarian bacon bits (such as Fakin’ Bacon Bits), or several thin slices wheatmeat* (enough to cover bread in a single layer) 1 1/2 cups sauerkraut (squeeze to drain and … Read more »
