Vegan Lunch and Dinner Recipes

4 Tbsp. olive oil 2-3 minced garlic cloves Hot pepper flakes, to taste 1 cup water, plus more as needed 1/2 tsp. salt 12 oz. spaghetti, broken into 2-inch pieces 8 cups chopped broccoli raab • Heat the olive oil in a sauté pan over medium heat. Sauté the garlic and hot pepper flakes until … Read more »

For the Soup: 1 cup yellow split peas Water sufficient for covering the peas 3 cups small onions, diced 1 Tbsp. olive oil 2 Tbsp. minced garlic 2 Tbsp. minced ginger Pinch of black-mustard seeds 2 Tbsp. ground cumin 2 Tbsp. ground coriander 1 tsp. ground cardamom 1 tsp. ground turmeric 1 tsp. salt 1/4 … Read more »

For the Corn: 1/3 cup chipotle salsa (see recipe) 2/3 cup vegan mayonnaise 8 ears corn with the husks intact Sea salt, to taste • Preheat the oven to 375°F. • Mix the salsa (see recipe) with vegan mayo. Add salt to taste. • Fold down each layer of the corn husks. Remove the silks … Read more »

Bread Spaghetti sauce Soy cheese Fake pepperoni (preferably Yves brand) • Lay out bread and add the other ingredients on top. Heat in a toaster oven, regular oven, or sandwich maker and eat it up.

1 Boca burger 2 slices whole-wheat bread Vegan mayo, to taste Few pieces lettuce Few slices tomato • Heat the Boca burger in a pan and toast the bread. Spread mayo on the bread, add lettuce, and tomato. Makes 1 sandwich

1 lb. extra-firm tofu 1 cup barbecue sauce (or sweet and sour sauce/ spicy salsa/ or olive oil with your favourite seasoning) 4 whole wheat sandwich rolls Sautéed onions, diced bell peppers, etc. • Drain the tofu and cut it in half horizontally to make two pieces. • Wrap the tofu in a clean towel, … Read more »

1 cup diced sweet yellow onion 2 cups arborio rice 1 cup Pinot Grigio 1/4 cup slivered almonds 2 cups vegetable stock combined with 2 cups water 1 cup pumpkin 1 tsp. grated ginger 1 tsp. grated nutmeg 4 sprigs mint, sliced 1 Tbsp. olive oil Salt, to taste Pepper, to taste • Dice the … Read more »

1 Tbsp. vegetable oil 2 medium onions, diced 1 cup water 3 potatoes, uncooked, cut into small cubes 2 green bell peppers, chopped 3/4 tsp. dried marjoram 1 tsp. salt • Heat the oil in a large skillet over medium heat. •Sauté the onions in the oil for a few minutes, then add the water, … Read more »

For the Sauce: 1 cup tahini paste 5 garlic cloves 1/4 cup fresh lemon juice 1 1/2 tsp. minced Kaffir lime leaves 1/2 tsp. ground cumin 1 1/2 Tbsp. freshly chopped cilantro 1 1/2 Tbsp. freshly chopped parsley 1 1/2 tsp. salt 3/4 tsp. black pepper 1/3 cup water 1/2 cup olive oil • Combine … Read more »

3 Tbsp. vegetable oil 2 shallots, minced 1 clove garlic, minced 1 tsp. minced Thai chili 2 Tbsp. minced lemongrass 2 Tbsp. sesame seeds, toasted and ground 2 Tbsp. oyster mushroom sauce 1 Tbsp. soy sauce 1 tsp. sugar 1 1/2 lbs. faux pork Salt, to taste 1 lb. cooked noodles • In a small … Read more »

1 veggie burger patty 1 Tbsp. spicy salsa 2 tortilla shells Veggies of your choice • Break the veggie burger into small pieces then add the salsa to the crumbled burger. • Fry the mixture in a pan until thoroughly heated and wrap in a tortilla shell with your favorite veggies. Makes 2 tacos

1/2 cup paprika 1/3 cup brown sugar 3 Tbsp. garlic powder 3 Tbsp. onion powder 1 Tbsp. dried coriander 1 Tbsp. black pepper • Combine all the ingredients and mix well. Makes 1 cup

1 8-oz pkg. yellow Spanish rice 1 small can olives, chopped 1 large tomato, diced 1 avocado, sliced Lettuce, shredded 1 12-oz. pkg. ground meatless or meat substitute of choice 1 pkg. enchilada seasoning or taco seasoning 2/3-1 cup water Green onion, minced 1 16-oz. can refried beans or black beans 2 12-oz. cans enchilada … Read more »

3 Tbsp. oil 1/2 pkg. firm tofu, diced 2 Tbsp. soy sauce 1/4 cup diced red onion 1/4 cup diced bell pepper 1/4 cup diced button mushrooms 1 clove garlic, minced 1 tsp. Sriracha 1 Tbsp. chopped basil 2 cups chopped lettuce Shredded carrots, for garnish • Place a medium sauté pan or wok over … Read more »

1 Tbsp. olive oil 1 small onion, diced 1 clove garlic, minced 2 cups vegetable broth 1/2 cup water 2 cups frozen lima beans Salt and pepper, to taste 2 Tbsp. sliced chives • In a large pot, heat the oil over medium heat, add the onion and garlic, and cook until soft. • Add … Read more »

Ingredients: 1 15-oz. can chickpeas, drained 2 garlic cloves, peeled 1/4 cup fresh parsley 1 lemon, juiced 2 Tbsp. water 2 Tbsp. olive or canola oil 3/4 Tsp. salt • Place the chickpeas, garlic, parsley, lemon juice, and water in a food processor or blender. Blend for about 30 seconds. •Slowly add the oil while … Read more »

Filling: 1 large potato (about 8 oz.), peeled, boiled, and mashed 1/4 cup chopped water chestnuts 1Tbsp. cornstarch 1/4 tsp. salt 2 tsp. soy sauce 1 tsp. sesame oil 1 large (10- by 12-inch) frozen bean curd skin or sheet, thawed 2 tsp. cornstarch dissolved in 1 Tbsp. water Sauce: 1/3 cup slivered Chinese sweet … Read more »

Here’s the perfect recipe for a romantic date night.

1/4 cup vegetable broth (or more, as needed, for sautéing) 1/2 cup chopped onion 2 tsp. seeded and minced jalapeño pepper 2 cloves minced garlic 1 cup yellow squash, sliced into 1/2-inch thick pieces 1 cup zucchini, sliced into 1/2-inch thick pieces 1/2 cup fresh corn kernels 1 16-oz. can pinto beans, drained 1 14 … Read more »

1 cup peeled, diced beets 1 cup peeled, diced red onions 1/2 cup red wine vinegar 1/2 cup roasted vegetable stock 2 Tbsp. vegan sugar (try Sucanat) 1 tsp. orange zest 2 cups pomegranate seeds Organic baby greens • In a medium saucepan, combine the beets, onions, vinegar, stock, sugar, and zest. Bring to a … Read more »

1 pita 1 jar vegan pasta sauce 1 bag shredded vegan cheese Fruits or veggies of your choosing Vegan “pepperoni” or other mock meats of your choosing • Fill the pita with the pasta sauce, vegan cheese, fruits, veggies, and faux meat. • Put the fully loaded pita in the microwave for 2 minutes. Voilà!