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