Vegan No-Bake Oreo Cheesecake

Ingredients:
19 Oreo cookies
2 1/2 Cups vegan whipped cream
2 tbs vegan butter, melted
8 oz. Vegan cream cheese
3/4 cup sugar
1 tsp vanilla
1/2 tsp lime juice

Steps:

1.Crush 15 crushed cookies and place in a pie pan. Add melted vegan butter. Toss crumbs around to coat. Use the back of a spoon to press buttered crumbs on to pie pan to make a crust. Put the crust in the freezer while you prepare the filling.

2.In a large mixing bowl, combine the rest of the ingredients and mix thoroughly. Spoon into your pie pan and set in the freezer for at least 1 hour.

3. Top with additional whipped cream and a cookie

Serves: 8

Vegan "Cheesy" Potatoes

Ingredients:
Approx. 6-8 small red potatoes
1/2 large yellow onion
Canola oil for the bottom of the dish
5 tsp vegan butter
"Mac 'N Cheese" cheese sauce ingredients

1. Preheat oven to 425

2. Prepare casserole dish (9x13") with oil to cover the bottom, set aside

3. Wash and slice potatoes into approx. 1/3" thick slices, wash and slice onion into thin rings

4. Prepare mac n' cheese sauce

5. Add one layer of potatoes to the bottom of the dish, add onions to the potato layer, and cover with mac n' cheese sauce (remember, you need to keep enough sauce for about 3 layers).

6. Continue to layer with potatoes, onion, and sauce. Top off the dish with the leftover sauce.

7. Bake for approx. 45 minutes, or until sauce bubbles and onions brown

Serves: About 4

Vegan Udon

Ingredients:
1 package Udon
1/2 package extra firm tofu
1/2-1 cup each type of veggie (mushrooms, carrots, cabbage, etc.)
Miso

Steps:
1. Boil water for soup

2. Begin chopping vegetables. Thinly slice carrots and cabbage

3. Add udon to boiling water

4. Slice tofu in squares, approx. 2x2 in. across, and 1/2 in. thick

5. Fry tofu until golden brown

6. Mix vegetables into soup

7. Add miso (amount usually stated on the bottle)

8. Add tofu to individual bowls before serving

Vegan Magic Cookie Bars

Ingredients:

1/2 Cup Vegan Butter
1 1/2 Cups Graham Cracker Crumbs
1 3/4 Cups Coconut Milk
1/2 Cup Sugar
6 oz. Vegan Chocolate Chips
1/3 Cup Coconut Flakes
1 Cup Chopped Nuts

Steps:

1. Preheat oven to 350

2. In 13x9 inch baking pan, melt butter in oven

3. Sprinkle finely crushed graham cracker crumbs over butter

4. Heat coconut milk on stove; dissolve sugar into milk

5. Pour milk/sugar mixture over the graham cracker crumbs

6. Top evenly with the remaining ingredients

7. Press down firmly

8. Bake 25-30 minutes, or until lightly browned

9. Cool thoroughly before cutting and serving

Serves: About 10

Vegan Stuffed Shell Pasta

Ingredients:

1 box jumbo pasta shells
Approx. 1/4 Block extra firm tofu, cubed into 1/2 in. pieces
Approx. 1/4 Cup vegan chedder cheese
Approx. 3 tbs. Vegan Parmesan Cheese
2 tbs. Soy sauce
1/3 Cup canola oil
3/4 Cup plain soy milk
2 tsp. Nutritional yeast
1/2 can artichoke hearts, diced
1 box frozen spinach
approx 1 cup meat substitute of your choice, diced

(Spices: Add for taste in sauce, usually about 1-2 tsp. each)
Garlic Powder
Onion Powder
Pepper
Salt

Steps:

1. Prepare pasta, preheat oven to 400

2. Blend together tofu, vegan cheeses, soy sauce, canola oil, nutritional yeast, spices, and soy milk

3.Remove mixture from blender, and transfer to medium mixing bowl

4. Add artichoke hearts, spinach, and meat substitute

5. Remove pasta from water, stuff shells with mixture and place into 9"x13" pan

5. Bake for 7-10 minutes, or until shells appear crips on the edges, and mixture is bubbling

Makes approx. 24 jumbo shells

Jalapeño Tortillas

Ingredients:
2 cups flour
1 tsp salt
3/4 tsp baking powder
1 tsp Onion powder
1 tsp Garlic powder
1/2 jalapeño, minced
Approx. 1/4 cup* Canola oil
Approx. 1/2 cup* warm water

*Recipe could take slightly more

Steps:

1. Combine flour, salt, onion powder, garlic powder and baking powder.

2. Add canola oil and jalapeños, use a fork to mix oil until small clumps are formed

3. Add water gradually

4. Knead on lightly floured surface (dough should not be sticky)

5. Let rest 15-20 minutes

6. Divide dough into small balls approx. 1.5 inches in diameter

7. Roll out on lightly floured surface

8. Cook in a hot, ungreased pan

Makes 10-12 small tortillas

Vegan Japanese-Style Curry

Ingredients:

Vegetables (You can put in whatever kind you'd like, listed are my favorites)

1/2 Yellow bell pepper, coarsely chopped
1/4 White onion, sliced thinly
1-2 Carrots, sliced
3 Potatoes cubed
Meat substitute (I prefer some sort of vegan meat-skewer)
1/2 package Japanese curry blocks
3-4 servings Japanese sticky rice

Steps:

1. Sauté potatoes, carrots, bell pepper, and onion in canola oil until tender

2. Transfer veggies into a medium-large pot

3. Begin cooking rice.

4. Begin sautéing meat substitute

5. Add enough water to the vegetables in the pot so that they are just covered, bring to a boil

6. Remove from heat and add 1/2 box curry blocks.

7. Continue stirring until curry is dissolved.

8. Add meat substitute.

9. Serve over rice.

Serves 3-4

Vegan Cilantro Jalapeño Hummus

Ingredients:

1 can chick peas (drained and rinsed, with 2 oz. reserved liquid)
3 tbs. tahini
2 cloves garlic
1 tbs. lemon juice
2 tbs. lime juice
1 jalapeño (seeds and membrane removed)
3/4 cup chopped cilantro leaves
2 tbs. olive oil
salt and pepper to taste

Steps:

1. Put all the ingredients in food processor and puree it all.

2. If it is too thick, add some reserved liquid from the beans.

Vegan No-Bake Cookies

Ingredients:

1 3/4 Cups sugar
1/2 Cup soymilk
1/2 Cup vegan butter
4 tbs. cocoa powder
1/2 Cup quick oats
1 tsp. vanilla extract
1/2 Cup peanut butter

Steps:

1. In a medium sauce pan combine sugar, soymilk, vegan butter and cocoa

2. Bring to a boil and cook for 1.5 minutes

3. Remove from heat, stir in peanut butter, oats and vanilla

4. Drop by teaspoons onto wax paper

5. Let cool

Vegan Gnocchi Soup

Ingredients:

1 package vacuum-sealed potato Gnocchi
Approx. 1/4 Block extra firm tofu, cubed into 1/2 in. pieces
Approx. 1/4 Cup vegan Monterey Jack cheese
Approx. 3 tbs. Vegan Parmesan Cheese
2 tbs. Soy sauce
1/3 Cup canola oil
1 1/2 Cup plain soy milk
1 tbs. Nutritional yeast

(Spices: Add for taste, usually about 1-2 tsp. each)
Garlic Powder
Onion Powder
Pepper
Salt

Steps:

1. Boil water for gnocchi

2. Blend together tofu, vegan cheeses, soy sauce, canola oil, nutritional yeast, spices, and 1/2 cup soy milk

3.Remove mixture from blender, and place in a saucepan on medium heat for 5-7 minutes

4. Gradually add remaining soy milk

5. Boil gnocchi for 2-3, or until they begin to float

5. Remove cheese sauce from heat and combine with gnocchi

Serves: 2-3

Vegan Chickpea Veggie Burger

Ingredients:

2 cups chickpeas
1 carrot, grated
2/3 cup mushrooms, minced
1/2 red bell pepper, minced
1/2 onion, minced
1/2 tsp garlic powder
1/4 cup flour
salt and pepper to taste
oil for frying

Steps:

1. Mash together all ingredients, except oil, thoroughly.

2. Form into patties

3. Lightly fry on each side in oil until golden brown.

Serves about 6

Vegan "Cheese" Cake

Ingredients:

3 tubs of Tofutti "Better than Cream Cheese," plain
1 cup of sugar
1/4 cup lemon juice
2 teaspoon vanilla
1/4 cup flour
1 Ready-made pie crust

Steps:

1. Preheat oven to 350.

2. Mix the "cream cheese," lemon juice, vanilla, and sugar together in a mixing bowl.

3. Once smooth, fold in the flour, mixing well.

4. Pour into pie crust.

5. Bake for 30 to 40 minutes, until the top just starts to turn brown.

6. Refrigerate overnight.

Serves: About 8

Vegan Peach Cobbler

Ingredients:

1/2 cup sugar
1 cup flour
1 Tbs. cornstarch
1 Tbs. brown sugar
1/4 teaspoon cinnamon
1 1/2 teaspoon baking powder
4 cup sliced peaches (about 6 med.)
1/2 teaspoon salt
1 teaspoon lemon juice
1/2 cup soy milk
3 Tbs. margarine

Steps:

1. Preheat oven to 400.

2. Mix 1/2 cup vegan sugar, the cornstarch and cinnamon in a 2-quart saucepan.

3. Stir in the peaches and lemon juice.

4. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for one minute.

5.Pour into an un-greased pie pan

6. Cut margarine into flour, 1 Tbs. brown sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk.

7. Drop dough by 6 spoonfuls onto hot peach mixture.

8. Bake until topping is golden brown - about 25-30 minutes.

Serves: 6-8

Vegan Home-Style Apple Crumble

Ingredients:

3 baking apples
1/2 cup oats (any kind)
3/4 cup white flour
1 cup brown sugar
1/2 tsp baking powder
1/4 tsp cinnamon
1/2 cup vegan margarine

Steps:

1. Preheat oven to 325

2. Peel and core apples, and cut into thin slices (the thinner the better).

3. Mix with approx 1/2 cup brown sugar, coating the apples, and spread mixture evenly in the bottom of a pie pan.

4. In a bowl, add oats, flour, remaining cup of brown sugar, baking powder and cinnamon. Stir together well, then gradually add margarine and crumble with fingers until a chunky but not overly crumbly texture is reached (mixture should stick together when pressed firmly).

5. Place oat topping over the apples, and press together lightly.

6. Bake for about 30 minutes or until top is golden and apples are soft and fully cooked.

Serves: 6

Vegan Chewy Cocoa Brownies

Ingredients:

1 2/3 Cups sugar
3/4 Cup vegan butter
2 Tbsp. Water
2 "Eggs" (Egg replacer)
2 Tsp. Vanilla extract
1 1/2 Cups flour
3/4 Cup baking cocoa
1/2 Tsp. baking powder
1/4 Tsp. salt
3/4 Cup chopped nuts
(1/4 cup canola oil)

Steps:

1. Preheat oven to 350

2. Combine Sugar, vegan butter and water in large bowl.

3. Stir in "eggs" and vanilla extract.

4. Combine flour, cocoa, baking powder and salt in a medium bowl

5. Stir into sugar mixture.

6. Stir in nuts. (If mixture is too dry, try adding 1/4 Cup canola oil)

7. Spread into greased 7 x 7 -inch baking pan

8. Bake for 18-25 minutes

Makes approx. 1 dozen small brownies/ 6 large brownies

Vegan Carrot Cake with Cream Cheese Frosting

Ingredients (Cake):

1 cup canola oil
3 "eggs" (ground flax seed or egg replacer)
3 cups shredded carrot
1 1/2 cups sugar
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon or pie spice

Steps (Cake):

1. Preheat oven to 350

2. Mix all of the wet ingredients and the sugar in a bowl until well mixed.

3. Add the carrots and mix.

4. In a separate bowl, mix together the dry ingredients.

5. Once both bowls are well mixed, combine to form batter.

6. Pour into a greased 9 by 13 cake pan.

7. Bake for about 40 minutes

Serves 12

Ingredientss (Frosting):

3 tablespoons vegan butter
3 cup confectioners’ sugar
1 teaspoon vanilla extract
4-8 tablespoons soy milk
4 oz vegan cream cheese

Steps (Frosting):

1. Beat confectioners' sugar, vanilla extract, vegan butter and vegan cream cheese with an electric mixer

2. Slowly add soy milk (1 tablespoon at a time for correct consistency).

3. Refrigerate frosting for 15-20 minutes before frosting cake

Vegan Cheesy Hamburger Noodle Casserole

Ingredients:

3/4 box noodle of choice (I prefer elbows)
Approx. 4 oz. burger-style crumbles
Cheese sauce from "Vegan Mac n' Cheese" (However, use only 1 cup soy milk in mixture)
1/4 Box Eco-Friendly Cheddar Crackers (Crushed)

Steps:

1. Preheat oven to 375

1. Cook noodles

2. While noodles are cooking begin preparation of Cheese Sauce

3. Brown burger-style crumbles

4. When noodles are finished, combine noodles, cheese sauce and burger-style crumbles in 8"x10" pan

5. Crush eco-friendly crackers and top casserole with the crumbs

6. Bake for approx. 8-10 minutes

Serves: 5-6

Vegan Spinach Artichoke Dip

Ingredients:

14 oz. Artichoke Hearts, drained, coarsely chopped
1/2 Cup Spinach frozen chopped, or steamed
1/4 Cup Veganaise
1/2 Cup Vegan Parmesan Cheese
1/4 Cup Vegan Mozzarella Cheese grated
Cheese sauce from "Vegan Mac N' Cheese" (However, use only 1/2 cup soy milk in mixture)

Steps:

1. Preheat oven to 350

2. Make Vegan Mac N' Cheese sauce

3. Add Veganaise and Vegan Parmesan to cheese sauce. Mix Well

4. Add the artichoke hearts and spinach (drained well), mix until blended

5. Grease pan, pour in dip and top with Vegan Mozzarella cheese

6. Bake for 25 minutes or until top is browned

Serves 6-8

Vegan Pancakes

Ingredients:

2 1/2 cups all purpose flour
2 tablespoon sugar
2 tablespoon baking powder
1 tablespoon vegetable oil
1 teaspoon salt
3 cups soy milk
1 dash of cinnamon

Steps:

1.Lightly mix all ingredients in a fairly large bowl; leave 5-10 minutes to rise.

2. Cook medium to medium-high on an oiled skillet till golden, carefully breaking apart any large lumps with the spatula.

Serves: 4

Vegan Cheesy Steak and Potato Pot Pie

Ingredients:

2 frozen pie shells, preferably deep dish
3-4 small potatoes, cut into bite size chunks
1/2 bag frozen veggies of your choice (I used peas and carrots)
4 oz. MorningStar Steak Strips
Cheese Sauce (For the cheese sauce, I used the "Alfredo" recipe from the Vegan Chicken Alfredo entry, but replaced the vegan cheese with cheddar flavored vegan cheese.)

Steps:

1. Preheat oven to 400°F.

2. Let your pie shells thaw during preparation of the filling.

3. Cut potatoes into bite-size pieces, and boil for approx. 10-15 minutes, or until tender.

4. Cook veggies and steak strips either in microwave or stove, so that they're partially done, but not completely.

5. Prepare Cheese Sauce while the veggies and steak strips are cooking

6. Combine veggies, steak strips and cheese sauce and fill one pie crust with the mixture.

7. Remove the second pie crust from the tin and place it on top of the filled pot pie.

8. Use a fork to press the crusts together around the edges and seal it, then to punch a few holes on the top of the crust.

9. Bake in oven for about 30-40 minutes, until crust is golden brown.

Serves 4-5

Vegan Chicken Alfredo

Ingredients:

Fettuccine noodles
2-4 oz. MorningStar Chicken Strips
Approx. 1/4 Block extra firm tofu, cubed into 1/2 in. pieces
Approx. 1/4 Cup vegan mozzarella cheese
1 Cup white sweet corn
1/3 Cup canola oil
1 1/4 Cup plain soy milk
1 tbs. Nutritional yeast

(Spices: Add for taste, usually about 1-2 tsp. each)
Garlic Powder
Onion Powder
Pepper
Salt
Paprika (a dash)

Steps:

1. Cook Fettuccine noodles

2. Blend together tofu, vegan mozzarella cheese, sweet corn, canola oil, nutritional yeast, spices, and 1/2 cup soy milk

3.Remove mixture from blender, and place in a saucepan on medium heat for 7-10 minutes

4. Gradually add remaining soy milk

5. Sauté MorningStar Chicken Strips in a separate pan until golden brown edges appear

6. Remove cheese sauce from heat and combine with Fettuccine noodles

7. Top with MorningStar Chicken Strips

Serves 2-3

Vegan Mac N' Cheese

Ingredients:

Macaroni noodles (or your favorite type)
Approx. 1/4 Block extra firm tofu, cubed into 1/2 in. pieces
Approx. 1/4 Cup vegan cheddar cheese
2 tbs. Soy sauce
1/3 Cup canola oil
1 1/4 Cup plain soy milk
1 tbs. Nutritional yeast

(Spices: Add for taste, usually about 1-2 tsp. each)
Garlic Powder
Onion Powder
Pepper
Salt
Paprika (a dash)

Steps:

1. Cook macaroni noodles

2. Blend together tofu, vegan cheddar cheese, soy sauce, canola oil, nutritional yeast, spices, and 1/2 cup soy milk

3.Remove mixture from blender, and place in a saucepan on medium heat for 5-7 minutes

4. Gradually add remaining soy milk

5. Remove cheese sauce from heat and combine with macaroni noodles

Serves 2-3

Vegan Beef Enchiladas

Ingredients:

6 Flour Tortillas (Or 12 Corn Tortillas)
12 Oz. Morning Star Meal Starters Recipe Crumbles
1/2 Yellow Bell Pepper, cubed
1 cup corn
1/4 cup chopped Pickled Jalapeño Pepper slices
1 Large can Green Chili Sauce
1/2 Block Shredded Vegan Gourmet Monterey Jack or Cheddar cheese

Steps:

1. Grease 9 x 13 in. pan

2. (If using Corn Tortillas: soften tortillas)

3. Brown meat in lightly oiled pan

4. Add 1/2 Yellow Bell pepper, 1 cup of corn, and 1/4 cup chopped Pickled Jalapeño Pepper slices

5. Add 1/2 cup of Green Chili Sauce, handful of cheese to browning meat to moisten

6. Divide meat and roll into tortillas

7. Place tortillas in rows in pan

8. Pour remaining Green Chili Sauce into pan and add remaining cheese to top of enchiladas

9. Bake at 450 degrees for about 15 minutes or until bubbling

Serves 5-7

Vegan French Toast Sticks

Ingredients:

1 Cup Vanilla Soy Milk
2-3 Tbs. Flour
2 Tsp. Sugar
Dash of cinnamon
Approx. 5 bread slices, cut into 1.5 (width) inch sticks
1/2 Tsp. Vanilla extract
(Powdered Sugar to taste)*

Steps:

1. Mix Soy milk, flour, sugar, vanilla extract, and cinnamon

2. Grease pan using vegan butter

3. Dip bread sticks in soy milk mixture

4. Fry until golden brown

*(5. Optional: sprinkle powered sugar for taste)

Serves 1-2

Vegan Scrambled Tofu

Ingredients:

1/2 block tofu (drained and pressed)
1/4 Yellow onion, diced
1/4 Bell pepper (yellow or orange), diced
Spinach leaves
Shoestring carrots
1 Roma tomato, diced
2 tsp. Canola/Olive oil
1 tsp. Garlic Powder
1 tsp. Onion Powder
2 tsp. Nutritional yeast
1 dash salt
1 dash pepper

Steps:

1. Slice tofu into approx. 1/2 inch cubes, crumble with hands or fork

2. Sautee onion, pepper, and tofu for 3-5 minutes

3. Add remaining veggies and cook for 5-7 minutes

4. Season and serve

Optional: Top with soy sauce, vegan cheese, etc.

Serves 2-3

Vegan Chicken and Dumplings

Chicken Soup Ingredients:

8oz. MorningStar Chicken Strips
6 cups Vegetable (or No-Chicken) broth
4 tbs Vegan margarine or butter (I'm partial to Earth Balance margarine)
1/2 White onion (chopped)
1 Garlic clove (minced)
1/2 cup Flour
1/4 tsp Pepper
4 Boiled potatoes
3 Carrots (chopped)
3 Celery stalks (chopped)
1/3 container Sliced baby bella mushrooms

Dumplings Ingredients:

1 1/2 cups Flour
2 tsp. Baking powder
1/2 tsp. Salt
1/4 cup Vegetable shortening
3/4 cup Soymilk

Chicken and Soup Steps:

1. Combine chicken and broth in a large pot

2. Simmer gently, partially covered for 10 minutes

3. Transfer chicken to plate, strain broth into a large bowl, set aside

4. Melt margarine in stock pot

5. Add onion and mushrooms, sautee for 3-4 minutes

6. Stir in flour and pepper (1-2 minutes)

7. Add reserved broth

8. Bring to a simmer, stirring constantly until the sauce is smooth and thin

9. Add cubed potatoes, chopped celery and carrots

10. Simmer over low heat, partially covered for 20-25 minutes (Now would be a good time to start the dumpling batter :) )

11. Rip chicken into bite-sized pieces and add to soup

12. Bring to a boil over medium heat, then bring down to a simmer

13. Drop in dumplings*

Dumplings Steps:

1. Mix flour, baking powder and salt in a large bowl

2. Using fingers, work in vegetable shortening until the mixture is crumbly

3. Make a well in the center of the batter and pour in the soymilk

4. Stir quickly with a fork until the ingredients are just mixed

5. Using a tablespoon, drop the batter into the broth to make about 16 small dumplings. (You can also roll the batter into small balls before dropping into the broth)

*6. Cover pot and simmer for 15 minutes

Serves 8-10

Vegan Flour Tortillas

Ingredients:
2 cups flour
1 tsp salt
3/4 tsp baking powder
Approx. 1/4 cup* Canola oil
Approx. 1/2 cup* warm water

*Recipe could take slightly more

Steps:

1. Combine flour, salt and baking powder.

2. Add canola oil, use a fork to mix oil until small clumps are formed

3. Add water gradually

4. Knead on lightly floured surface (dough should not be sticky)

5. Let rest 15-20 minutes

6. Divide dough into small balls approx. 1.5 inches in diameter

7. Roll out on lightly floured surface

8. Cook in a hot, ungreased pan

Makes 10-12 small tortillas