Vegan Mac N' Cheese (3)

Ingredients:

2 cups raw cashews
3 tablespoons extra-virgin olive oil, plus more for the baking dish
1/4 cup lemon juice
2 tablespoons nutritional yeast
1 tablespoon white miso
1 clove garlic
1/2 teaspoon sea salt
1/4 teaspoon paprika
1/8 teaspoon freshly ground black pepper
1 pound whole-grain elbow pasta
1 cup daiya shredded cheddar cheese

Steps:

1. Soak cashews with enough water to cover for at least 4 hours. Drain.

2. Place cashews in bowl of food processor with oil, lemon juice, nutritional yeast, miso, garlic, salt, paprika and pepper. Pulse until cashews are finely chopped. With motor running, add 3/4 cup water and daiya cheese and process until smooth.

3. Meanwhile, preheat oven to 350°F and lightly oil a 9- x 13-inch shallow baking dish.

4. Cook pasta according to package directions. Drain and return to pot.

5. Add cashew mixture.

6. Transfer to baking dish and bake 30 minutes or until heated through and golden on top.

Serves: 8-10

Vegan Shepherd's Pie

Ingredients:

2 tablespoons canola oil
1 pound seitan, cubed
1 cup chopped carrots
1 cup chopped yellow onions
1 pound new potatoes, peeled and chopped
3 cups vegetable broth
3 tablespoons tamari or soy sauce
1/2 teaspoon finely chopped thyme
1/2 cup frozen corn kernels, thawed
1/2 cup frozen peas, thawed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon cornstarch
4 cups mashed cooked yams
1/2 cup sliced almonds

Steps:

1. Preheat the oven to 350°F.

2. Heat oil over in a large skillet over medium high heat. Add seitan, carrots, and onions and cook until onions are translucent, 3 to 5 minutes.

3. Add potatoes, broth, and tamari and simmer until potatoes are just tender, 15 to 20 minutes.

4. Stir in corn, peas, salt, and pepper and bring to a simmer.

5. Combine the cornstarch in a small bowl with 1/4 cup water, mix until smooth, and add slurry to simmering vegetables, stirring constantly.

6. Transfer potato mixture to a oven proof casserole dish.

7. Top with yams and spread out evenly. Sprinkle with almonds and bake until the yams and almonds are golden brown and the filling is bubbling, 25 to 30 minutes.

Serves: 8-10

Vegan Tonkatsu

Ingredients:

1/2 Package tempeh, sliced into 1/4 inch wide pieces

4 "eggs"

At least 1 cup soymilk (more may be added)

1 1/2 Cups panko bread crumbs

8 Tbsps canola oil (for frying)

Salt and pepper

Hot cooked rice

Tonkatsu Sauce:

1/4 Cup ketchup

1 Tbsp. sugar

2 Tsp. mirin (Japanese sweet rice wine)

1 Tsp. Vegan Worcestershire sauce

1 clove garlic

Steps:

1. Prepare tonkatsu sause by combing all ingredients, set aside

2. Combine "eggs" and soymilk in a bowl. Pour panko bread crumbs in a separate bowl.

3. Dip each piece of tempeh into "egg" mixture, then into the panko bread crumbs.

4. Heat canola oil in large, nonstick skillet over medium heat.

5. Add as much tempeh to the pan as comfortably fits, do not crowd.

6. Cook over medium heat until cooked through, panko should be a golden brown.

Serves: 2-4

Vegan Po'Boy

Ingredients:

Baked Seitan
1/2 bell pepper, sliced thinly
1/2 white onion, sliced thinly
1/4 cup vegetable oil
1/2 cup vegetable broth
3 Tbsp. nutritional yeast
Vegan mayonnaise
Hoagie roll

season to taste:
salt
pepper
onion powder
garlic powder
chili powder

Steps:

1. Bake seitan according to recipe

2. Over medium heat, sauté bell pepper and onion.

3. Add vegetable broth and sliced seitan strips

4. Simmer, covered for approx. 5-8 minutes.

5. Add spices and nutritional yeast

6. Serve on roll with vegan mayo

Serves 2-4

Vegan Mac N' Cheese (2)

Ingredients:

Macaroni noodles (or your favorite type)
Approx. 1/4 Block silky tofu
Approx. 1/2 Can Butter Beans
2 Tbsp. Soy sauce
2 Tbsp. Vegan Butter
1 1/4 Cup plain soy milk
3 Tbsp. Nutritional yeast

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

Steps:

1. Cook macaroni noodles

2. Blend together tofu, butter beans, "butter", soy sauce, 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 Stew

Ingredients:
Seitan (Baked)
1 small onion, chopped
1 clove garlic, minced
4-5 potatoes cubed
1 small can tomato sauce
water
1 can corn
cumin, chili powder, salt, pepper to taste

Steps:

1. Peel and cube potatoes, allow to boil until tender, but not soft

2. Strain potatoes and add all other ingredients (Add water to stew to make broth your chosen thickness).

3. Simmer for approx 5-10 minutes.

Serves 4-6

Vegan "Steak" Fajitas

Ingredients:
Seitan (Baked)
1 yellow pepper, sliced in strips
1 onion, sliced in strips
1 tomato, chopped
Fajita seasoning packet
Canola oil
Tortillas

Steps:

1. In a small amount of canola oil, sauté the Seitan and add the fajita seasoning. Set aside in an oven-proof dish or skillet.

2. Sauté the pepper and onions separately for 2 to 4 minutes, then add it to the dish with the Seitan.

3. After each item has been added, place dish in a 250 degree oven to keep warm while you prepare the rest of the meal. Dice tomato and set aside.

Serves: 4

Vegan Seitan (Baked)

Ingredients:
1 cup vital wheat gluten
3 tablespoons nutritional yeast
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. pepper
1 tsp. chili powder
1/8 cup soy sauce
1 tablespoon oil
3/4 cup vegetable stock

Steps:
1. Preheat oven to 375 degrees.

2. Mix gluten, nutritional yeast, garlic powder, onion powder, pepper, and chili powder together in a bowl.

3. In a separate bowl, mix vegetable stock, soy sauce, and oil.

4. Pour the wet ingredients into the dry ingredients evenly, and stir together making the ball of gluten.

5. Knead for a few minutes. Dab any excess moisture from the gluten with a paper towel if you want to.

6. Form the gluten into a cylindrical shape. Press down and with a sharp knife, cut the gluten into thin strips. Cut the disks in half length-wise, to form strips.

7. Oil a cookie sheet, and place the strips on the cookie sheet. Bake for 10 minutes, then flip them over and bake for an additional 3-5 minutes.

Serves: 2-4

Vegan Spinach Artichoke Quiche

Ingredients:
1 pre-made pie crust
1 package frozen spinach
1 can artichoke hearts
1 medium onion, finely chopped
2 cloves garlic, minced
olive oil, as needed
1 pound firm tofu, drained
1/2 cup nondairy milk
3/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. turmeric (for color)
1/2 tsp. ground red pepper
1/2 cup grated vegan cheese

Steps:
1. Preheat oven to temperature directed on crust package. Pre-cook crust for 12 minutes.

2. Cook onion and garlic in olive oil until golden.

3. Thaw and drain spinach thoroughly.

4. In blender, puree tofu, milk, salt & pepper, turmeric, red pepper, and vegan cheese, until smooth.

5. Drain artichoke hearts and combine with quiche filling.

6. Pour pureed mixture into large bowl, and add the onion garlic mixture. Combine well.

7. Pour into pre-cooked pie shell, and bake at 400 degrees Fahrenheit for 25-35 minutes or until quiche is set. Allow to sit for 5 minutes before cutting.

Serves: 6

Vegan Stuffing

Ingredients:
6 cups bread, diced
2 tbs. vegan butter
1 medium onion, diced
3 stalks celery, sliced
2 large carrots, peeled and thinly sliced
1/4 tsp rosemary
1/4 tsp thyme
1/4 tsp sage
1/4 cup fresh parsley, chopped
3 tbs golden raisins
1 apple, chopped
1/4 cup chopped walnuts
1/4 cup chopped pecans
1 1/2 cups vegetable stock
salt and pepper, to taste

Steps:
1. Preheat oven to 350 degrees.
2. Place vegan bread in a 9 x 13 baking pan and place in oven for about 15 minutes, until the vegan bread is well toasted. Meanwhile, warm the margarine in a saucepan and sauté onion, celery and carrots over medium heat until onion is translucent.

3. Remove vegan bread from oven and add onion mixture, herbs, parsley, raisins, optional apple, nuts and salt. Mix well. Carefully drizzle the stuffing with vegetable stock and toss gently.

4. Bake, covered, for 20-30 minutes.

Vegan Green Bean Casserole

Ingredients:
1 lb. chopped mushroom
1/4 cup vegan butter
4 tbs. flour
1 cup soy milk
1 cup vegan sour cream
2 cans of French cut green beans
2 cups corn flakes cereal
1 block vegan mozzarella
onion powder, garlic powder, salt and pepper to taste.

Steps:

1. Preheat oven to 350
2. Melt butter in a heavy pan.
3. Add mushroom, cook 3-4 minutes
4. Add flour, cook one minute stirring continuously
5. Remove from heat and add soy milk, stirring continuously, bring to a simmer.
6. Whisk together vegan sour cream and mushroom mixture.
7. Add onion powder, garlic powder, and salt & pepper.
8. In a medium sized casserole dish, crumble half of the cornflakes to create bottom crust
9. Drain the water from the green beans and layer on top of the corn flakes.
10. Pour your sauce mixture from the saucepan on top of the green beans and cornflakes. Crumble the remaining cornflakes and sprinkle them on top.
11. Top with grated vegan mozzarella.
12. Bake, covered, for 15 minutes, or until lightly browned.

Serves 6-8

Vegan Corn Hooey

Ingredients:
1 can corn (drained)
1 can creamed corn
1 "egg"
8 oz. "sour cream"
salt, pepper and onion powder to taste
1 jalapeno chopped
1 small can chopped black olives
2 tbsp chives chopped

1 box vegan jiffy corn muffin mix:
2/3 cup all purpose flour
1/2 cup yellow corn meal
3 tbsp sugar
1 tbsp baking powder
1/4 tsp salt

1/2 small bag corn chips

Steps:
1. Preheat oven to 350.

2. Combine all ingredients and mix until creamy.

3. Pour into a casserole dish, cover, and bake for approx. 30-45 minutes (until almost set).

4. Crush corn chips and sprinkle on top.

Serves 6-8

Vegan Pizza Crust

Ingredients:
1 1/2 cups unbleached all-purpose flour
1 tsp salt
1 tsp active dry yeast
1 tbsp olive oil
6 tbsp lukewarm water
cornmeal for dusting pan

Steps:
1. Combine flour and salt together in a bowl and stir in the yeast.

2. Make a well in the center and pour in the oil and lukewarm water.

3. Stir well until dough pulls together, then knead with hands until it leaves the sides of the bowl.

4. Turn out onto a slightly floured surface and knead with hands for 5-10 minutes (dough should be smooth and elastic).

5. Brush a bowl with oil. Shape dough into a ball and put in into a bowl.

6. Cover the bowl with a damp towel and let sit in a warm place for approx. 1 hour (until dough has doubled in volume)

7. Roll or press out the dough to a 10 inch round.

8. Dust pan lightly with cornmeal, cover pizza pan with a damp towel and let rise another 10 minutes.

9. Preheat oven to 400. Place sauce and toppings on dough and bake for 15-20 minutes depending on desired crispness.

Vegan Osaka-style Okonomiyaki

Ingredients:

2 cup all purpose flour
2 "eggs"
1 1/4 cup dashi soup stock or water
1 lb cabbage (thinly sliced)
2 carrots (thinly sliced)
6 tbsp chopped green onion
2/3 cup tempura flakes
12 - 18 strips of thinly sliced seitan

Toppings:
Ao-nori (green seaweed)
Okonomiyaki sauce
Vegan Mayonnaise

Steps:

1. Pour dashi soup stock in a large bowl.

2. Mix the flour and "eggs" in the soup stock.

3. Rest the batter for an 20 minutes in the refrigerator.

4. Mix sliced cabbage, sliced carrots, chopped green onions, and tempura flakes in the batter.

5. Heat a large frying pan, and pour the batter over the pan, creating a pancake.

6. Fry seitan and your choice of toppings in a separate pan.

7. Cook 5-7 minutes and place seitan and toppings on top of the okonomiyaki. Flip the okonomiyaki and cook for 5-7 more minutes.

8. Flip the okonomiyaki again and spread okonomiyaki sauce and vegan mayonnaise on top. Sprinkle aonori over the sauce.

Serves 3-5

Vegan Penne with Spinach and Pine Nuts

Ingredients:

1 clove minced garlic
1/2 cup pine nuts
2 cups fresh spinach
2 tbsp olive oil
1/4 cup crumbled vegan feta
8 oz. penne


Steps:

1. Cook penne to al dente
2. Heat oil and add garlic, pine nuts and spinach
3. Sauté for 3-5 minutes
4. Toss drained pasta with spinach mixture
5. Top with crumbled feta

Serves 4

Vegan Ricotta and Spinach Stuffed Manicotti

Ingredients:
1 lbs. silken tofu tofu
1 10 oz package frozen spinach (thawed)
1 tbs garlic powder, 1 tbs onion powder
1/4 cup nutritional yeast flakes
1 teaspoon sea salt & fresh ground black pepper
2 tbs olive oil
1 package manicotti noodles
Mac N' Cheese Sauce

Steps:

1. Preheat oven to 350

2. Drain spinach by squeezing in hands over the sink.

3. Remove tofu from water and put into food
processor. Add spinach, garlic, salt, pepper,
yeast flakes, and olive oil.

4. Pulse until well mixed and smooth

5. Fill large zip lock or regular plastic bag w / mixture. Snip about a dime
size hole in bottom corner. Pipe mixture into manicotti shells, filling compactly.

6. Add sauce.

7. Bake, covered 20 - 25 min. Remove cover and bake another 10 -
15 min, until nice and bubbly and a little crunchy.

Serves: 4-8

Vegan Tamale Casserole

Ingredients:

1/3 link soyrizo vegan Mexican sausage
1/4 white onion, diced
1 cup corn
1 can black beans
1/2 jalapeno, diced
1/4 cup olive oil
1 package vegan beef crumbles
1 tsp garlic powder, onion powder
dash salt, pepper, ancho chile powder
1/2 lime
1 roll pre-made polenta (or about 2 cups)
1/4 cup vegan cheese

Steps:

1. Preheat oven to 350

2. In pan, sauté Beef crumbles, Soyrizo, onion, corn, beans, and jalapeno in olive oil for about 5-7 minutes.

3. Lower heat and add seasonings and lime juice.

4. In a 9x13in pan, layer polenta, cheese, and filling (repeat).

5. Top with remaining cheese and bake for approx. 20-30 minutes.

Serves 5-8

Vegan Beef Strogonoff

Ingredients:

Non-egg noodles
1.5 - 2.0 lbs of seitan strips
4 oz. vegan sour cream
1 lb. sliced mushrooms
1/4 cup vegan butter
4 green onions, sliced
3 cloves garlic, diced
4 tbs. flour
3 cups vegetable broth
1 cup soy milk
1/2 yellow onion, sliced
salt, pepper, onion powder, garlic powder to taste

Steps:

1. In a large pot, cook non-egg noodles (approx 10-15 minutes)
2. Melt butter in a heavy pan. Sauté onion and garlic until golden brown.
3. Add mushroom, cook 3-4 minutes
4. Add flour, cook one minute stirring continuously
5. Remove from heat and add vegetable stock, stirring continuously
6. Return to heat and simmer for 2 minutes
7. Whisk in soy milk, then reheat. Do not bring to a boil.
8. Season to taste.
9. Add seitan, sour cream and green onions to sauce. Keep warm and serve over noodles.



Serves 4-6

Vegan Cream "Tuna" on Toast

Ingredients:

1 tablespoon vegan butter
2 tablespoons all-purpose flour
1/2 tsp salt
dash of pepper
1 cup soymilk
1 1/2 cups frozen peas
1 slice of toasted bread per person

"tuna":
1 can chick peas
1/2 package of seitan strips
1 tsp onion powder
1 tsp garlic powder
1 1/2 tsp soy sauce

Steps:

1. Melt vegan butter in a medium-sized saucepan over medium heat.

2. Add flour, salt and pepper and stir until flour is slightly browned.

3. Remove from heat and slowly stir in milk until flour is incorporated.

4. Return to heat and bring to a boil, stirring until thickened.

5. Combine all tuna ingredients in a blender, puree until texture is tuna-like

6. Add tuna and peas to cream sauce and heat thoroughly, without boiling.

7. Ladle over toast on plate or bowl and serve warm.

Serves 3-4

Vegan Empanadas

Ingredients:

1/3 link soyrizo vegan Mexican sausage
1/4 white onion, diced
1/2 bell pepper, diced
1/2 jalapeno, diced
1/4 cup olive oil
1 package vegan beef crumbles
1 box refrigerated pie crust

Steps:

Preheat oven to 375.

1. In pan, sauté Beef crumbles, Soyrizo, onion, bell pepper, and jalapeno in olive oil until onions and peppers are cooked, about 5-7 minutes.

2. While mixture cools, unroll both sheets of pie crust and use a large drinking glass to cut circles from crust.

3. Fill each circle with approx. 1 tbs of the Soyrizo mixture, folding in half each empanada and sealing seam with a fork.

4. Bake on a cookie sheet 15-20 minutes, until golden brown.

Serves: 4-6