Vegan Migas

Ingredients:
1 package of extra firm tofu
1 tablespoon vegan butter
1 tsp. canola oil
3 6-inch corn tortillas, cut into small pieces or strips
1 jalapeño pepper, chopped
1/2 link soyrizo vegan Mexican sausage
1/2 white onion, chopped
1/3 cup grated vegan cheese (cheddar or Monterey jack)
garlic powder
salt
pepper
chili powder
turmeric (optional)
2 tablespoon nutritional yeast

Steps:

1. In a medium-sized pan, sauté corn tortilla strips and onion until onion is transparent and tortilla strips are lightly browned.

2. Add Soyrizo and jalapeño to pan, and sauté for approx. 1-2 min.

3. Crumble tofu into pan with fingers or with a fork to give the tofu the appearance of scrambled egg.

4. Add a dash of garlic powder, salt, pepper, chili powder and turmeric (gives the tofu a yellow color). Add nutritional yeast. Stir until all spices are incorporated into dish.

5. Remove from heat, and sprinkle cheese on top of dish

Serves 6-8

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

Vegan Garlic Pull-Apart

Ingredients:

Bread:
1 1/2 cups warm water
4 cups flour
1 1/2 tsp salt
1 packet yeast
1 tsp. sugar

Garlic Butter:
3 tbs vegan butter
1 tsp each garlic powder, onion powder
Dash of paprika, salt, pepper, turmeric

Steps:

1. Preheat oven to 375

2. Combine yeast, 1/2 cup warm water, and 1 tsp. sugar in large mixing bowl. Let sit until it begins to slightly bubble.

3. Begin adding flour and remaining water slowly, mix with a dough hook for approx. 5 minutes.

4. Cover with a damp cloth and allow to rise in a warm place for approx. 1-1.5 hours.

5. Beat down, knead by hand a few times, and allow to rise for 30 min.

6. On a floured surface, roll dough into an approx. 27 inch tapered loaf

7. Score bread 11 times 3/4 of the way through (creating pull-apart pieces)

8. Combine softened butter and all spices

9. Coat bottom of an 8in. cake pan with 1/2 of the prepared garlic butter

10. Place bread in the buttered cake pan, connecting the two tapered ends of the loaf

11. Coat the top of the bread with the remaining garlic butter

12. Bake for 20 minutes or until top of the bread is golden brown

Serves: 5-8

Vegan Lasagna with Vodka Tomato Cheese Sauce

Ingredients:
Lasagna Noodles (Ready to Bake)
1/2 white onion (chopped)
1/2 Yellow Squash
1/4 cup chopped carrot
1/2 cup chopped mushrooms
1/4 cup canola oil
1 tbs vegan butter
1 cup vegan beef crumbles
1/2 cup vegan mozzarella

2 small tomatoes
1/4 cup vodka
"Mac 'N Cheese" cheese sauce ingredients

Steps:

1. Preheat oven to 375.

2. Sauté onions, squash, carrots, beef crumbles and mushrooms in vegan butter until beef crumbles and mushrooms are browned, and squash and carrots are tender.

3. Coat the bottom of a 9x12 baking dish with oil and place first layer of noodles.

4.Puree tomatoes.

5. Combine tomatoes and vodka in a separate dish and bring to a low boil

6. Prepare Cheese Sauce

7. Combine tomato mixture and cheese sauce

8. Begin layering lasagna (noodles, filling, sauce, vegan cheese, repeat.)

9. Cover and bake for 15 minutes, or until noodles are tender

Serves: 5-8

Vegan Pecan Sandies

Ingredients:

1/4 cup powdered sugar plus extra for coating
2 cups flour
1 cup finely chopped pecans
1 cup vegan butter, softened
1/2 teaspoon baking soda
2 teaspoons vanilla
1 tablespoon water

Steps:

1. Set oven temperature to 300 degrees.

2. In a large mixing bowl, cream together butter and powdered sugar. Add vanilla and water. Mix well.

3. Combine flour and baking soda with butter mixture. Stir in chopped pecans.

4. Roll the pecan sandy dough into 1 inch balls.

5. Place on ungreased cookie sheet and flatten slightly with hand.

6. Bake at 300 degrees for approximately 20 minutes. Cool on cookie sheet until you are able to handle the pecan sandies comfortably with your hands.

7. Place 3-4 pecan sandy cookies in a ziploc bag containing powdered sugar and shake gently to coat the cookies.

Vegan Chicken and Dumplings (2)

I used the same recipe for the soup as in the original "Vegan Chicken and Dumplings" recipe.

These dumplings are from the Bisquick box.

Ingredients:

2 1/2 cups bisquick mix
2/3 cup "milk"

Steps:
1. Mix bisquick and milk until soft dough forms.

2. Drop dough by spoonfuls onto stew.

3. Cook uncovered over low heat 10 minutes.

4. Cover and cook 10 minutes longer.

Vegan Chocolate Chip Cupcakes with Buttercream Frosting

Cupcake Ingredients:

1 ½ cups flour
1 tbsp baking powder
¾ cup vegan butter
¾ cup sugar
3 "eggs"
1 tsp vanilla extract
2 tbsp "milk"
½ cup vegan chocolate chips

Buttercream Ingredients:

½ cup softened vegan butter
1 ¾ cups powdered sugar
½ tsp. Vanilla extract

Cupcake Steps:
1.preheat oven to 375. put 12 paper liners into muffin pan.

2.Mix flour and baking powder into a large bowl

3.add butter, sugar, "eggs," vanilla extract and "milk"

4.Beat well until mixture is smooth, then stir in chocolate chips

5.divide mixture among the paper liners and bake for 15-17 minutes (or until risen, firm, and golden brown)

Buttercream steps:
1. beat together butter. Confectioner's sugar, and vanilla extract until smooth

Vegan Roasted Red Pepper 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
4 slices of pickled roasted red pepper (from a jar)
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 Polenta, Mushrooms and Cheese Sauce

Ingredients:
Pre-made Polenta (I used garlic and sundried tomato)
1/2 white onion (chopped)
1 cup spinach
1 cup diced mushroom
2 tbs. vegan butter
1/4 cup canola oil
"Mac 'N Cheese" cheese sauce ingredients

Steps:

1. Sauté onions, spinach and mushrooms in vegan butter until onions and mushrooms are browned, spinach is tender.

2. Slice polenta into 1/4 inch slices

3. Prepare cheese sauce

4. Fry polenta in canola oil until golden brown (can bake for a healthier option)

5. Layer polenta over veggies, cover in cheese sauce and serve