Vegan Cheese Sauce
Vegan Cheese Sauce (Cheese Free). This is a very thick “sauce” as it is best suited for things like Alfredo, macaroni and cheese, etc..
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Herbed Vegan “Chicken” Pan
Herbed Vegan Chicken Pan – Ingredients (use vegan versions): 2 cups vegan “chicken” tenders 2 garlic cloves minced (or 1 tsp.granulated garlic) 1/8 teaspoon dried oregano 1 tablespoon Extra-virgin olive oil 1/8 teaspoon dried marjoram 1/2 teaspoon dried basil leaves 1/2 red small onion, diced 1 red bell pepper, seeded and thinly sliced 1/2
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Portabella ‘Parmesan’
Ingredients (use vegan versions): large portabella mushrooms egg substitute/vegan soymilk mixture Italian flavored vegan breadcrumbs vegan cheese, mozzarella style spaghetti sauce spaghetti (I like angel-hair pasta) Directions: I found this very easy recipe at a restaurant I ate at once. First, you clean the mushrooms. You don’t need to take out the black stuff out
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Eggplant “Parmesean”
Ingredients (use vegan versions): 1 eggplant flour 1 cup vegan soy milk/ some kind of vegan milk egg replacement for 2 eggs whites 1 cup (or more- depending on how many eggplant slices) FF cracker crumbs, 1 teaspoon oregano, 2 teaspoon basil, nutritional yeast, 1/2 teaspoon chilli powder 1 teaspoon garlic powder (optional) Directions:
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Microwave Sticky Tofu Ribs
Ingredients (use vegan versions): 1 pound firm tofu 1/2 cup favorite BBQ sauce 1/2 cup orange juice 1/2 cup vegan maple syrup (cheap versions work, too) 1 teaspoon ground black pepper nonstick cooking spray or some vegan margarine Directions: Find the biggest plate or platter that will fit in your microwave, and spray it with
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Vegetable Cutlets
Ingredients (use vegan versions): 1 cup cooked peas 1 cup cooked carrots 1 cup cooked red lentils 1 cup mashed potato 1 cup fried onions 2 cups vegan bread crumbs(or wheat germ) egg substitute or tofu to equal ~1 0z. 1 teaspoon salt 1 teaspoon nutritional yeast. Directions: Chop cooked ingredients. Beat “egg substitute” with
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Portabella Steaks and Gravy
Ingredients (use vegan versions): Four large portabella mushrooms 1/4 cup OG Red cider vinegar 1/8 cup tamari or Bragg’s Liquid Aminos 1/4 cup water 2 tablespoon sucanat 2 tablespoon sesame oil 1 tablespoon fresh grated OG ginger 4 OG garlic cloves minced 1 tablespoon OG lemon juice 1 tablespoon fire oil or other hot pepper
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Mock Chicken Patties
Ingredients (use vegan versions): 1 cup water 1-14 oz block of Azumaya Tofu – firm (this is not a silken tofu) 4 tablespoon chicken style seasoning 1 tablespoon beef style seasoning 1 cup finely chopped raw cashews 3 cups regular rolled oats 1 medium minced onion 1 cup finely chopped celery Directions: Blend until smooth:
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Mock Crab Cakes
Ingredients (use vegan versions): 7 slices whole wheat vegan bread, broken into large pieces 3/4 cup minced celery 3/4 cup white onion, chopped 1/2 cup minced carrot 1 small green pepper, minced 1/4 cup chopped parsley 1/2 cup canola oil (or other veg oil) 1 teaspoon salt 16 ounces firm, regular tofu, pressed (I like
Baked Tofu w/ Vegan Meaty Flavored Sauce
Ingredients (use vegan versions): 1 block firm tofu Sauce: shoyu / tamari olive oil nutritional yeast flakes toasted sesame seed ground (optional) Directions: Freeze tofu solid, thaw and drain. Soak spongy tofu in sauce. Bake (or dry for travel) or just saute. You could add just about any thing that tastes good.
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Quick & Easy Cutlet
Ingredients (use vegan versions): 2 large potatoes boiled, peeled and mashed 2 cup cabbage finely chopped 1/2 cup each of carrot and french beans finely chopped 2 large onions chopped finely 1″ piece ginger finely grated 1/2 teaspoon cumin seeds 1-2 green chillies finely minced (optional) 1 green pepper finely chopped 1/2 teaspoon garam masala
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