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Mock Chicken Tetrazzini

Ingredients (use vegan versions):

* 3 cups (8 oz) uncooked pasta (rotini, etc.)
* 2 packages (desired amount) of chicken flavored seitan
* 1/4 cup non-hydrogenated vegan margarine
* 1 cup chopped sweet red pepper
* 1/2 cupped sliced green onion
* 1/4 cup all-purpose flour
* 2 cups soy or rice milk
* 1 3/4 cups veggie broth
* 1/3 cup dry sherry, vegan soymilk or water
* 1/2 cup grated vegan soy parmesan, divided in half

Directions:

Heat oven to 350F. Cook pasta according to directions for 7
minutes; drain. In a 3 qt. baking dish, stir together hot
pasta and mock chicken. Meanwhile, in a 4 qt. saucepan over
high heat, melt margarine, add pepper and onion and cook 5
minutes stirring occasionally until pepper is tender.
Reduce heat to medium. Stir in flour, cook one minute,
stirring constantly. Stir in milk, broth and sherry. Cook,
stirring frequently, until mixture boils and thickens.
Remove from heat. Stir in 1/4 cup parmesan cheese. Add
salt to taste. Pour sauce over pasta mixture, sprinkle with
remaining cheese. Bake 20 minutes or until hot and bubbly.

Don’t be scared off by the long instructions - it’s really
very easy and fast and my kids didn’t bother waiting for the
final baking,they ate it right from the pot.

This is great for the new vegan who still misses meat and
cheese.

Serves: 6 one cup servings

Preparation time: 15 minutes prep + 20 minutes baking

2 Minute Vegan Chocolate Freak

Ingredients (use vegan versions):

* 2 cups Chocolate vegan soymilk (I like Silk)
* 2 Chocolate vegan frozen tofu “ice cream” bars OR 2 cups vegan chocolate “ice cream”
* 6-12 ice cubes (adjust for thickness preference)
* vegan toppings (optional)

Directions:

Place ingredients in a blender and blend until smooth. (Use
more ice cubes if you like it thicker.) Pour into a BIG
glass or a couple of medium-sized ones. Add a nondairy
topping if you’re feeling REALLY decadent.

I love a thick shake , so I put mine in the freezer for a
few minutes while I am cleaning up my blender!

Note: If you like a “mocha” style..substitute Mocha Silk
for the chocolate.

Chocoholics Unite!

Serves: 2 (or 1 Chocolate Freak)

Preparation time: about 2 min

Vegan Chili

Ingredients (use vegan versions):

* 1 medium RED onion, chopped
* 1 medium carrot, chopped
* 1-14.5oz. can stewed tomatoes (mexican style)
* 1-14.5oz. can kidney beans
* 1-14.5oz. can pinto beans
* 1-2 tablespoon chili powder
* 2-3 cloves garlic, minced
* HOT sauce (we like 2-3 drops of “Dave’s Gourmet-Total Insanity” Hot Sauce)

Directions:

Cook onion and carrot in a little bit of water in a large
pot, until soft. Add the three canned items with their
juices, Chili powder, garlic, and HOT sauce (if trying
“Total Insanity” be VERY careful!!). Let simmer for about 15
minutes.

While it’s simmering, the chili can be mashed a little bit
with a potato masher for a thicker chili.
ENJOY with some vegan cornbread (Marie Callender’s is great-add
some frozen/fresh corn kernels for variety)

Serves: 4

Preparation time: 20 - 25 min

Easy Vegan Sloppy Joes

Ingredients (use vegan versions):

* 1 package ground veggie crumbles (I use Morningstar Farm)
* 1 can tomato soup (I use Campbell’s)
* 1 cup salsa

Directions:

Toss in a pan for about 15 minutes,
stirring occasionally.
Put it on a bun.

Preparation time: 15 min

Vegan Delight Panini

Ingredients (use vegan versions):

* 4 pieces focaccia squares, 4X6″ , cut in half, horizontally.
* 1 large round eggplant, sliced 1/4-inch thick
* 1 red bell pepper, seeds removed and sliced 1/4-inch thick
* 2 yelloe onions, sliced thin
* 2 tomatoes, sliced 1/4-inch thick
* 3 cups fresh spinach, clean and dry.
* 1 teaspoon olive oil.
* 1 teaspoon balsamic vinegar

Directions:

For Pesto Sauce:

* 4 garlic cloves
* 1 cup bazil leaves
* 1 cup spinach

Directions:

Brush eggplant lightly with a drop of olive oil and 1
teaspoon balsamic vinegar and grill. Carmelize onion with
1 teaspoon olive oil, cooking slowly over medium heat until
golden brown. Roast red peppers.

Spread 1/4 cup pesto on top and bottom of focaccia square.
Layer eggplant, roasted red pepper, carmelized onions,
tomato and fresh spinach. Grill sandwich in pan or
griddle over medium heat for four minutes.

Serves: 4

Vegan Ruben

Ingredients (use vegan versions):

* 2 slices of rye vegan bread or multi grain bread
* Sliced tempeh
* Russian dressing
* Saurkraut
* Shedds Soybean non-hydrogenated vegan margarine
* Soysingles, or any type of vegan cheese

Directions:

In a frying pan sprayed with “pam”, fry sliced tempeh on
both sides till brown…then put margerine on both slices
of vegan bread, and place the cheese on the one half of bread to
melt, and add the tempeh, russian dressing, saurkraut, and
the other slice of cheese and then the other slice of
bread…grill till brown and then flip, and grill the other
side.. this is a very tasty sandwhich.

Serves: 1

Preparation time: 10 min

Incredible Vegan Carrot Cake

Ingredients (use vegan versions):

* 2-1/4 cups all purpose flour
* 2 teaspoon baking soda
* 2 teaspoon cinnamon
* 1 teaspoon pumpkin pie spice or allspice
* 1 teaspoon baking powder
* 1 teaspoon salt
* 3/4 cup light brown cane vegan sugar
* 3/4 cup cane vegan sugar
* 3 egg equivalent in Ener-G vegan egg replacer
* 1 teaspoon vanilla
* 1 cup vegetable oil
* 2 cups finely grated carrots
* 1 can (about 14 oz) crushed pineapple, drained
* 1 cup shredded coconut
* nuts and raisins optional

Directions:

Preheat oven to 350�. In a medium bowl, mix
flour, baking soda, cinnamon, spice, baking
powder, and salt. In a large bowl, mix sugar
and “eggs” until creamy (works best with an
electric mixer) - add vanilla, then add vegetable
oil. Mix wet and dry ingredients together and add
carrots, pineapple, and coconut.

I prefer a thicker cake, so I used a 9×9 glass
pan. But if you prefer thinner cake with more
servings, use a 13×9. Grease pan. Smooth batter
into pan. Bake for 40 - 45 minutes or until
toothpick comes out clean. Be sure to let the
cake adequately cool before frosting.

Faux Cream Cheese Frosting recipe:

1 package vegan “cream cheese”
1/3 cup vegan soy margarine (like Earth Balance),
softened.
1 tsp. vanilla and
2 cups vegan confectioners sugar

With an electric mixer, beat “cream cheese” and
margarine. Add vanilla, then add sugar.

This entire recipe tastes just like the real
thing! It just made it last night and it is so
delicious!

Serves: 9

Preparation time: 20 min

Nutritious Vegan Apple Pie

Ingredients (use vegan versions):

* crust:
* 1/2 cup almonds
* 1/2 cup pecans
* 1/4 cup sunflower seeds
* 3/4 cup oats
* 5 tablespoons apple juice
* 1/2 cup dried cranberries
* 3/4 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* filling:
* 3-4 apples with skin still on
* 1 teaspoon vanilla
* 3/4 teaspoon cinnamon
* 2 tablespoons lemon juice

Directions:

Put all crust ingredients into a food
processor. Process until all
ingredients are well incorporated.
Crust will be chunky. Grease a 9 inch
pie pan lightly with olive oil. Press
crust into pan and partly bake for 15
min. Slice apples thinly. Do not
peal. Place in a mixing bowl and add
vanilla cinnamon and lemon juice.
Stir until apples are well covered
with cinnamon. Fill pie. Bake at 350
degrees for 30-45 minuets. Be careful
not to burn bottom crust. Nuts burn
easily. Happy baking!

Serves: 8

Preparation time: 65 min

Vegan Bagels

Ingredients (use vegan versions):

* 1 cup warm water
* 3 cups unbleached white flour
* 1 1/2 tblsp. vegan sugar
* 1 1/2 teaspoon salt
* 1 1/2 teaspoon yeast

Directions:

Place all ingredients in bread machine and set for normal
white vegan bread. Let the machine knead once and then turn off
the machine and set a timer for 20 minutes. When time is up
remove dough and cut into eight equal peices. Roll each
piece into a rope about 1 inch thick, wet ends and stick
together. Put all bagels on a greased cookie sheet, cover
and let rest for 15 minutes in a warm place. Fill a wok (or
whatever you use) with about three inches of water. Place
two tblsp of vegan sugar in this water and bring to a boil. After
the bagels rise for the fifteen minutes add them to the
boiling water for 1 minute turning them as they boil. Drain
and place on the greased cookie sheet again ( sprinkle with
toasted sesame seeds if you like). Bake at 550 for 15
minutes or until desired browning occures.

Serves: 8

Preparation time: 1 hour

Arroz Con Gandules - Vegan

Ingredients (use vegan versions):

* 1 1/2 cups medium or short grain white rice
* 3 cups water
* 1 envelope Goya brand “Sazon” seasoning (at any grocery store that has ethnic food)
* 2 heaping tablespoons Goya brand “Sofrito” (comes in a jar)
* about 2 teaspoons Goya brand “Adobo” seasoning
* 1 large can gandules, also known as “pigeon peas”
* olive oil
* oregano
* garlic powder
* optional: canned olives with pimentos & capers

Directions:

This dish feeds many and is a good party food served with
some torillas and guacamole. I altered it myself to make
it Vegan. Usually it has animals in it.

In a large pot with a fitting lid, saute the Sofrito in
about 4 tablespoons of olive oil. When it has heated
through and sizzles, add the rice and stir, coating the
rice with the mixture. Then add the water, the Sazon, the
Adobo, garlic powder to taste (at least 2 teaspoons),
crushed oregano, the olives (drained and rinsed) and the
gandules.

Take off heat, stir, and let sit for half an hour. Then
bring to boil and cook according to the rice directions.
(About 15 minutes.) It helps to take it off the heat and let
sit before serving.

This recipe is the vegan version of the very popular
Puertorican dish. The only drawback is that the Goya
seasonings do have M.S.G. This can be countered by upping
the other spices and experimenting…I do. You can also
make your own Sofrito with a food processor and using the
ingredients list on the jar as a guide.

Serves: Many

Preparation time: 15 min - 45 to cook

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