DINNER
WARNING: Once you start making these dinner delights, the delicious aroma will waft down the hall and you’ll need to fight the moochers off with a stick…or at least charge admission at the door. These dishes will fill you up and fool all of your friends into thinking you’re a culinary genius.
DID YOU KNOW?
Many of history’s greatest minds were vegetarian, such as: Pythagoras, Socrates, Plato, Clement of Alexandria, Plutarch, King Asoka, Leonardo da Vinci, Montaigne, Akbar, John Milton, Sir Isaac Newton, Emanuel Swedenbourg, Voltaire, Benjamin Franklin, Jean-Jacques Rousseau, Lamartine, Percy Bysshe Shelley, Ralph Waldo Emerson, Henry David Thoreau, Leo Tolstoy, George Bernard Shaw, Rabindranath Tagore, Mahatma Gandhi, Albert Schweitzer, and Albert Einstein.
SILENCE OF THE LAMBS SHEPHERD’S PIE
Why are the lambs quiet? ’Cuz they’re not being turned into meat pies! “Beefy” enough to fool even the most cultured cannibals, so get the Chianti out and invite all of your Little Bo Peeps over for dinner.
2 servings of instant potatoes (read the ingredients to make sure they’re vegan)
1 (12-ounce) package veggie burger crumbles
1 (14.5-ounce) can mixed veggies (peas and carrots), drained
1 (8.75-ounce) can of corn, drained
3 tablespoons vegetarian vegetable broth
Salt and pepper, to taste
Cook the instant mashed potatoes according to the directions on the box. Set aside. Microwave the veggie burger crumbles for 1 1/2 minutes. Mix the veggies, crumbles, and veggie broth in a bowl. Top with mashed potatoes, sprinkle on salt and pepper, and nuke for another minute, or until hot.
Makes 4 servings.
WTF? WINGS
Amaze your meat-head friends with this “tastes-like-thereal-thing” alternative. So scrumptious, you’ll have them dragging their knuckles to the nearest market to get their own faux fixins.
2 (8-ounce) bags vegan chicken strips
1/3 cup soy sauce
1 cup fine cracker crumbs
1/2 teaspoon garlic powder
1/8 teaspoon pepper
Thaw the chicken strips. Pour the soy sauce into a bowl and set aside. In another bowl, combine the cracker crumbs, garlic powder, and pepper. Dip the chicken in the soy sauce and then roll in the seasoned crumbs, coating evenly. Arrange on a plate and cover with paper towels. Microwave on high for 5 minutes or until hot. Serve with your favorite dipping sauce from the last chapter.
Makes 2 servings.
HALF-ASSED CHILI
When yummy chili is the goal but you don’t want to spend more than 5 minutes making it happen, bust out this recipe. It’s kind of like riding out those final three credits with a pottery class.
1 (16-ounce) jar salsa
1 (15-ounce) can chili beans, undrained
1 (15-ounce) can black beans, drained and rinsed
1 (8.75-ounce) can corn kernels, drained
1/2 (4-ounce) can jalapeños
Combine everything in a bowl. Cover and nuke until hot, about 4 minutes, stirring occasionally.
Makes 4 servings.
F-U TACOS
These tacos put the “fu” in tofu.
1 (12-ounce) package silken firm tofu
1 package vegan taco seasoning mix
1 (16-ounce) can vegetarian refried beans
1 package taco shells
Shredded lettuce, vegan cheese, tomato, etc. (optional)
Put the tofu and seasoning mix in a blender and blend until smooth. Transfer to a medium-sized bowl. Fold in the beans. Nuke for 2 to 3 minutes, or until hot, stirring halfway through. Fill the taco shells with the tofu mixture and top with your favorite taco toppers.
Makes 4 servings.
NO-BEEF STROGANOFF
So easy you can make this blindfolded, but don’t hold it against us if you spill tomato sauce all over your roommate’s term paper.
1 (12-ounce) package veggie burger crumbles
1 cup sliced fresh mushrooms
1/4 cup tomato sauce
2 teaspoons onion powder
1 teaspoon mustard
1/2 teaspoon sugar
1/4 teaspoon salt Pepper, to taste
1 cup vegan sour cream
1/4 to 1/2 cup soy milk Rice or noodles, previously cooked
Empty the crumbles into a large microwave-safe bowl and nuke for about 2 minutes, stirring halfway through. They won’t be heated all the way, but that’s fine. Add everything else, except the sour cream, soy milk, and rice or noodles, to the bowl and nuke for 3 minutes, or until hot, stirring halfway through. Mix in the sour cream and soy milk right before serving. Serve over rice or noodles.
Makes 4 servings.
NO-GRIEF “BEEF” NOODLES
We promise, neither you nor any cow will be harmed in the making of these e-z, “cheesy,” nuked noodles.
6 ounces noodles, uncooked
4 slices vegan cheese
1 (12-ounce) package veggie burger crumbles, thawed Salt and pepper, to taste
2 tablespoons vegan mayonnaise
1 tablespoon water
Submerge the noodles in water in a bowl and nuke for 5 minutes. Stir and repeat until thoroughly cooked. Drain completely. Put the cheese, veggie burger crumbles, salt, pepper, mayonnaise, and water in a large bowl and stir together. Nuke for 1 minute. Stir, add the noodles, and nuke for 1 more minute, or until hot.
Makes 4 servings.
LEGUME VA-VA-VOOM
The ultimate impress-a-date-dish, we guarantee that dinner will go over really well. However, we can in no way promise that you won’t be dealt the “friend card” during dessert.
6 cups brown rice, cooked
1–2 large, ripe avocados
1/2 (15-ounce) can lentils
1/2 cup chopped peanuts
Salt and pepper, to taste
4 large romaine lettuce leaves
After cooking the rice and before it cools completely, halve the avocados, remove the pits, scoop out the pulp, and mash it into the rice. When the ingredients have blended, add the lentils and peanuts. Season with salt and pepper. Serve portions on top of the washed romaine leaves. Bon appétit!
Makes 6 servings.
MICRO-RITOS
All you need is a microwave for an instant fiesta. Okay, some amigos and a bottle of tequila would be nice, too, but don’t blame us if you get busted by the RA.
1 (8-ounce) bag vegan chicken or steak strips
1 (16-ounce) jar salsa
1 (15-ounce) can black or pinto beans
1 (10-ounce) package Mexican-style vegan cheese, grated
1 package (10-inch) tortillas
1 bag boil-in-bag brown or white rice (optional)
If you’re including rice in the dish, make it first, then set aside to be combined with all the ingredients before serving. Nuke the “meat” for about 2 minutes, or until cooked through. Combine the beans, salsa (reserving a small bit to top off the burritos), meat, and cheese in bowl and nuke for about 2 minutes, or until hot. Nuke the tortillas between two damp paper towels for a few seconds to warm and soften. Spoon the mixture into the tortillas, top with some salsa, roll up, and eat.
Makes 4 servings.
“TASTES LIKE CHICKEN” STRIPS
Meaty enough to fool hardcore carnivores, but we promise—they’re as fake as your I.D.
3/4 cup vegan mayonnaise
1/2 cup Italian salad dressing
2 tablespoons vinegar
2 tablespoons water
2 (8-ounce) bags vegan chicken strips
Mix everything but the chicken in a bowl. Pour the mixture into a large ziplock bag, add the chicken, and let marinate for 30 minutes. Place on a plate and nuke for 2 minutes. Optional: These are great on their own or served with rice.
Makes 4 servings.
NOT YOUR AVERAGE BURRITO
Stuffed with fake chicken, brown rice, and broccoli, this burrito is weirder than that kid in the single room down the hall with garlic cloves hanging from the ceiling. But it’s delicious, trust us!
5 vegan chicken strips
1/4 cup brown rice, cooked (use microwaveable)
1/3 cup broccoli florets, frozen
1 (10-inch) tortilla
1/3 cup shredded vegan cheese
Salsa, to taste
Cook the chicken, brown rice, and broccoli in the microwave according to each package’s instructions. Set aside. Warm the tortillas in the microwave for 10 seconds. Top each tortilla with the rice, broccoli, chicken, cheese, and salsa , roll into a burrito, and enjoy!
Makes 1 serving.
GREEN BEAN NO-HASSLE-ROLE
Quick and easy comfort food from the discomfort of your cramped kitchen.
1/2 cup vegan margarine
1/2 cup flour
1 1/2 cups vegan mushroom soup
1 tablespoon soy sauce
1/2 teaspoon garlic powder
2 tablespoons vegetable oil
1/4 cup nutritional yeast flakes
2 (14.5-ounce) cans French-style green beans, drained
1 (2.8-ounce) can French-fried onions
Put the margarine in a bowl and nuke for about 20 seconds, until almost completely melted. Stir until completely melted (you might need to nuke it for another 10 seconds or so). Add the flour and stir. Add the soup, soy sauce, and garlic powder, and stir until thoroughly mixed. Nuke for 2 minutes. Add the oil and nutritional yeast and stir until smooth. Pour the sauce into a small casserole dish, add the green beans and half the can of French onions, and stir to coat. Nuke for 5 minutes. Top with the remaining onions and then nuke for 5 minutes.
Makes 4 servings.
LEAVE-OUT-THE-NOODLES LASAGNA
No noodles? No problem! Stuff your stomach with this super-easy lasagna and get your Italian fix.
1 tablespoon lemon juice
2 teaspoons dried basil
3/4 teaspoon salt
1/2 teaspoon garlic powder
1 (16-ounce) package firm tofu, drained and mashed
1 (12-ounce) package vegan sausage, crumbled
1 or 2 (16-ounce) cans of artichoke hearts packed in water
1 (28-ounce) jar pasta sauce
1 (10-ounce) bag frozen peas, thawed
2 tablespoons olive oil
Mix the lemon juice, basil, salt, garlic powder and tofu together in a large bowl. Set aside. Nuke sausage in the microwave for 2 minutes or until warm. Drain the artichoke hearts, cut into pieces and set aside. Cover the bottom of a large bowl with pasta sauce. Toss in all of the ingredients and top with the remaining pasta sauce. Nuke for 5 minutes, or until hot.
Makes 4 servings.
LOTSA MOZZA PIZZA BAGELS
Hobbit-sized pizzas guaranteed to vanquish your munchies to Middle Earth.
1 (10-ounce) can tomato sauce or pizza sauce
1 bagel, sliced in half and toasted
Hot sauce, to taste
Garlic powder, to taste
Shredded vegan mozzarella “cheese”
Veggies (optional)
Spread tomato sauce on both halves of the bagel. Add a few drops of hot sauce and then sprinkle with garlic powder. Add the cheese and veggies (if desired) and nuke for about 30 seconds, or until the cheese is melted.
Makes 1 serving.
CHICK MAGNET “CHICKEN” CASSEROLE
Chicks totally dig a guy who cooks for them. This easyto-make and downright impressive-looking dish is a sure thing, so how about laying off the cheap cologne there, Ace?
1 (16-ounce) package silken tofu, mashed
1/4 cup nutritional yeast
1 cup celery, diced
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 (15-ounce) can diced tomatoes with green chile peppers
1 bag tortilla chips
2 (8-ounce) bags vegan chicken strips
1 (10-ounce) block of cheddar-style vegan cheese
Combine the tofu, nutritional yeast, celery, garlic powder, salt, and pepper in a medium-sized bowl, stirring until the mixture is well blended. Add the tomatoes and stir. Set aside. In a lightly greased 2-quart casserole dish, layer one-third of the chips, onehalf of the chicken, one-half of the tomato/tofu mixture, and one-third of the cheese. Repeat the layers, then top with the remaining tortilla chips and cheese. Cover the dish with waxed paper or a lid and nuke for 7 minutes. Uncover and nuke for 4 more minutes, or until heated thoroughly.
Makes 6 servings.
THE BURNING BIBIMBAP BOWL
A Korean-inspired meal in a bowl, guaranteed to bring on the burn. A good burn, though—not the kind that sends you to the campus clinic.
2 teaspoons hot pepper paste
2 teaspoons sesame tahini
2 teaspoons vegetable oil
2 teaspoons soy sauce
2 bowls microwaveable rice, cooked
Combine all of the ingredients, except the rice, in a small bowl. Split the cooked rice between two bowls, then add half of the mixture to each bowl of rice and mix well. Enjoy!
Makes 2 servings.
PANTRY RAID PASTA
Nothing to eat? Don’t get your granny panties in a bunch. There are always noodles hiding in your cupboard. If not, run down the hall, burst into your neighbors’ rooms, and raid their pantries.
1 (16-ounce) box elbow pasta
1 (15-ounce) can diced tomatoes
2 (8-ounce) bags vegan chicken strips
Salt and pepper, to taste
Put the pasta in a large bowl and fill the bowl with water until the pasta is submerged (you may need to split the pasta in half and do one half at a time). Cook on high for 5 minutes, stir, and repeat until tender. Drain the excess water. Set the drained pasta aside. Cut open the bag of chicken strips and place in the microwave. Cook for 2 minutes, or until heated through. Pour the pasta on a plate and top with the diced tomatoes, chicken, salt, and pepper. Heat for 1 more minute and voila!
Makes 4 servings.
AFTER DELIVERY HOURS STIR-FRY
Delivery hours are over and you’re hungry. Make your own stir fry (no wok required)!
1 (16-ounce) bag mixed vegetables, frozen
1 (14-ounce) can baby corn
1 (8-ounce) can water chestnuts
1 (8-ounce) can bamboo shoots
Soy sauce, to taste
2 servings microwaveable rice, cooked
Dump the bag of veggies in bowl and nuke for 4 minutes or until warm. Add the corn, water chestnuts, and bamboo shoots and nuke for an additional 2 minutes. Add soy sauce and place veggies on top of rice.
Makes 4 servings.
ROAD TRIP RED BEANS AND RICE
Fill up with a hot and spicy punch of protein before you hit the road.
1 (16-ounce) can dark red kidney beans, drained
1 (14.5-ounce) can tomatoes, diced and drained
2 servings instant rice, cooked
1 (4-ounce) can green chiles
Hot sauce, to taste
Combine all of the ingredients together in a large bowl and heat in the microwave for 3 minutes, or until hot.
Makes 4 servings.
BETTER THAN THE “BELL” BURRITO
Yeah, you could just go to the drive-thru burrito joint, but why bother when you can make it at home?
2 (8-ounce) tubs vegan cream cheese
3/4 cup salsa
2 tablespoons hot sauce
Salt, to taste
1 tablespoon lime juice (fresh or from the squirt bottle)
1 avocado, mashed
6 (8-inch) flour tortillas
1 (16-ounce) bag fresh baby spinach
1 (14.5-ounce) can corn
1 (4-ounce) can sliced black olives
Combine the cream cheese, salsa, hot sauce, and salt in a medium sized bowl. In a small bowl, pour lime juice over sliced avocado to prevent browning. Spread 3 tablespoons of the cream cheese mix on each tortilla, place 2 rows of spinach leaves in the center of each tortilla, then top each row with avocado, corn, and black olives. Roll the tortillas up tightly. Top with salsa.
Makes 3 servings.
BROCKIN’ RICE PILAF
Tastes like something from a fancy restaurant, without any of the fuss. Feel free to wipe your mouth on your sleeve.
1 cup microwaveable rice
1 1/2 (16-ounce) cans vegetarian vegetable broth
1 (10-ounce) bag frozen chopped broccoli
Salt and pepper, to taste
Cook the microwaveable rice in the vegetable broth instead of water (follow all other directions on the package). Take out and set aside. Cook the broccoli in the microwave for 4 minutes, or until heated. Mix the broccoli and rice together and add salt and pepper as needed.
Makes 4 servings.
GUAC WRAPS
A Mexican take on a lettuce wrap. Wash it down with a glass of orchata (cinnamon rice milk), close your eyes, and pretend you’re in Mexico.
1/2 cup corn kernels
1/4 cup guacamole (buy from a store or use the recipe on page 218)
1/4 cup salsa
1 tablespoon lime juice (from squirt bottle or fresh)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 large lettuce leaves
Mix everything but the lettuce leaves together in a bowl. Divide in half and plop in the middle of the two lettuce leaves. Roll them up into burritos and eat.
Makes 1 serving.
PEAS ’N’ RICE IS NICE
When you’re short on time and dinner ideas, peas and rice is always nice. It’s quick, cheap, and filling, so try not to doze off when you’re done—you were in a hurry, remember?
1/2 (14.5-ounce) can peas
2 tablespoons canned diced tomatoes, juice drained
2 servings microwaveable rice, cooked
Garlic powder, to taste
Salt, to taste
Cook the rice according to package directions and set aside. Put the peas and tomatoes in a bowl and nuke for about 1 1/2 minutes, or until hot. Add the peas and tomatoes to the cooked rice and sprinkle on some garlic powder and salt. Mix together and eat.
Makes 2 servings.
RICHIE RICE
You can eat like royalty and still manage to pay off your student loans.
2 cups cooked rice
1 (14.5-ounce) can vegan butternut squash soup
1/2 cup vegan soy parmesan cheese
Garlic powder, to taste
Onion powder, to taste
Salt, to taste
Put everything in a large bowl, stir well, and nuke for about 1 1/2 minutes, or until hot. Stir before serving.
Makes 2 servings.
TACO CON CHILI
This seemingly random pairing of two foods is a match made in heaven. Unlike you and your freshman year roommate, who snored and didn’t believe in showers.
3/4 cup homemade vegan chili
2 vegan taco shells
1/3 cup shredded lettuce
1/4 cup salsa
2 tablespoons vegan sour cream
Nuke the chili in a microwave-safe dish until heated through. Divide in half and place in the taco shells. Top with lettuce, salsa, and sour cream.
Makes 2 servings.
TEXAS RANGER ROLL-UPS
Chuck Norris doesn’t eat these Tex-Mex roll-ups. He forces them into submission.
1 (15.5-ounce) can corn, drained
1 (15-ounce) can black beans, rinsed and drained
2 tablespoons lime juice (fresh or from a squirt bottle)
2 tablespoons orange juice
2 teaspoons chopped chives
2 teaspoons garlic powder
1/8 teaspoon salt
4 flour or corn tortillas
Salsa
Mix all the ingredients together, except the tortillas and the salsa. Spoon the mixture onto the tortillas, roll them up tightly, and top with salsa.
Makes 4 servings.
ALL-NIGHTER NACHOS
Bad news: Your ten-pager is due at 8 a.m. tomorrow and you haven’t started it yet. Good news: Noshing on these zesty, protein-packed nachos will nix your chances of nodding off before you finish the footnotes.
1 (12-ounce) package veggie burger crumbles
Dash of oil
2 teaspoons onion powder
1 package taco seasoning
1 (16-ounce) jar chunky salsa
1 bag of your favorite tortilla chips
Nuke the crumbles in a large bowl until warm, about 1 minute. Stir in the remaining ingredients and serve with tortilla chips.
Makes 4 servings.
GIZMO’S GLAZED CHICK’N
Hungry like a gremlin after midnight? Squash those mad mogwai munchies with this sweet and tangy rice dish.
1/4 cup Italian dressing
2 tablespoons apricot preserves
2 (8-ounce) bags vegan chicken strips, thawed
Mix together the dressing and the preserves in a bowl. Put in a large resealable bag with the chicken and shake. Let sit in fridge for 30 minutes. Put on a plate and nuke for 30 seconds. Great alone or served with rice.
Makes 4 servings.
BY THE TEXTBOOK TEMPEH TACOS
A textbook example of why tempeh should be used often and in large, delicious quantities.
3 (8-ounce) packages tempeh
1 package taco seasoning
1/4 cup water
Salsa
4 (10-inch) tortillas
Fixings of choice
Crumble the tempeh in a bowl and nuke for 2 minutes, or until hot. Add the water and taco seasoning. Stir it up and add as much salsa as you’d like. Scoop into the tortillas and add other fixings according to your taste, like lettuce, tomatoes, etc., and have a Tex-Mex kind of night.
Makes 4 servings.
CURE-ALL NOODLES
Move over, chicken soup. These creamy, comforting noodles have been proven to heal a variety of ailments, including but not limited to: failed tests, homesickness, hangovers, and cafeteria food-induced starvation.
1 (16-ounce) package pasta of your choice
1/2 (8-ounce) container vegan cream cheese
1/2 (12-ounce) container vegan sour cream
1/2 (28-ounce) jar pasta sauce
Cook the noodles by submerging them in water in a microwave-safe dish and nuking for about 5 minutes; stir and repeat until completely cooked. Drain and set aside. Mix together the remaining ingredients in a separate bowl and nuke for 1 minute. Place the noodles on a plate and top with the sauce.
Makes 4 servings.
MAKE A REAL MEAL “MEATY” SPAGHETTI
Can you survive on Twizzlers, Fruit Loops, and Red Bull? Uh, yeah. Should you? Hell, no!
1 (16-ounce) package spaghetti
1 (14-ounce) tube vegan sausage
1 tablespoon garlic powder
2 tablespoons olive oil
Italian herbs, to taste
Salt and pepper, to taste
1 (28-ounce) jar spaghetti sauce
Break the spaghetti in half, place in a bowl, and submerge in water. Nuke for 5 minutes, stir, and repeat until thoroughly cooked. Remove from the microwave, drain, and set aside. Break the sausage into bite-size pieces. Place in another bowl along with the garlic powder, olive oil, Italian herbs, salt, and pepper. Nuke for approximately 5 minutes, or until the sausage is sizzling. Pour in the jar of sauce. Cover loosely with plastic wrap and nuke for 1 to 2 minutes, or until hot, stirring halfway through. Toss the spaghetti with the sauce and serve.
Makes 4 servings.
AFTERPARTY AGLIO OLIO
Impress that hottie you brought back to your room after a long night out by making (and correctly pronouncing) this steamy Italian snack. Need a hint, Romeo? It’s ah-leo oh-leo.
1/2 (16-ounce) box spaghetti
1 tablespoon olive oil
1 (14.5-ounce) can diced tomatoes, drained
1/2 teaspoon salt
1 teaspoon garlic powder
1 tablespoon vegan margarine
Submerge the noodles in water and cook in the microwave for 5 minutes, stir, and repeat until tender. Meanwhile, mix the oil, tomatoes, salt, and garlic powder. Take the spaghetti out of the microwave, drain, and toss onto a plate. Add the margarine to the oil mixture and microwave until the margarine is melted. Pour over the spaghetti and toss.
Makes 2 servings.
BBCUTIE CHICKPEAS
Saucier than a pissed-off Southern sorority girl, y’all.
2 (15-ounce) cans chickpeas, drained
1/2 bottle BBQ sauce
1/2 teaspoon onion powder
Mix chickpeas, BBQ sauce, and onion powder together in a big bowl. Nuke on high for 2 minutes. Stir. Serve over rice or noodles.
Makes 4 servings.
NIGHT OWL NACHOS
Wether you’re cramming for a test or up ’til dawn downloading music, these “cheesy” nachos are the perfect culinary companion for any all-nighter.
1 (15-ounce) can black beans, drained
1 cup salsa
1/4 cup nutritional yeast
1 bag tortilla chips
1 (10-ounce) can diced tomatoes
1 teaspoon chopped chives
1/4 cup lettuce
3 tablespoons vegan sour cream
Salt and pepper, to taste
Place the black beans in a bowl and heat in the microwave for 2 minutes. In another, smaller container, mix the salsa and the nutritional yeast together and heat for 1 minute. Arrange the chips on a plate and top with the beans, salsa-yeast mixture, diced tomatoes, chives, lettuce, and sour cream.
Makes 3 servings.
CUTTING CLASS QUESADILLA
Be honest with yourself. If you’re not going to go to class, at least learn something…like how to make a decent meal.
2 (10-inch) tortillas
2–3 slices vegan cheese (Tofutti works best in this case)
Salsa and vegan sour cream, optional
Place one tortilla on a plate. Place the slices of cheese on the tortilla and then top with the other tortilla. Microwave for 1 minute or until cheese is melted. Cut into thirds and top with salsa and “sour cream” (optional). Enjoy!
Makes 2 servings.
EXAM WEEK FUEL
Yes, it is perfectly possible to survive on pizza quesadillas for an entire week. Just be sure to supplement with plenty of soda, coffee, and spontaneous sleep deprivationinduced dorm room dance parties for a balanced diet.
2 (6-inch) flour tortillas
1/4 cup shredded cheddar-style vegan cheese
1/4 cup shredded mozzarella-style vegan cheese
2 slices vegan turkey lunch meat
1 tablespoon pizza or tomato sauce
Place one of the tortillas on a plate. Spoon 2 tablespoons each of the cheddar- and mozzarella-style cheeses over the tortilla. Cover with the turkey slices. Spread the sauce over the turkey and top with the remaining cheeses. Place the second tortilla on top. Cook in microwave until the cheese melts, about 1 1/2 minutes. Allow to cool before cutting into wedges.
Makes 1 serving.
BETTER THAN TAKEOUT TOFU
When you’ve spent your last dollar on this semester’s books, try this tasty dish. You’ll never need delivery again!
1 (16-ounce) package firm or extra-firm tofu
1 tablespoon lemon juice
Soy sauce, to taste
1 teaspoon garlic powder
Chop the tofu into cubes or strips and microwave for 2 minutes, or until hot. Add lemon, soy sauce, and garlic to the tofu and mix until well-coated. Serve over microwave rice or eat as is.
Makes 4 servings.
DROPOUT SPAGHETTI
You don’t even have to boil water for this, which automatically makes it easier than your chem lab.
4 ounces pasta
3/4 cup favorite vegan spaghetti sauce
3/4 cup veggie burger crumbles, thawed completely
Submerge the pasta in water in a large bowl and nuke for 5 minutes. Stir and repeat until thoroughly cooked. Remove from the microwave and drain. Put back in the bowl, add the sauce and the crumbles, and nuke for 1 minute.
Makes 1 serving.
“CHEAT MEAT” LOVERS BBQ PIZZA
It’s okay to cheat. Really. Loaded with tons of faux meat and smothered in mouthwatering BBQ sauce, cheating never tasted so good!
1/2 (12-ounce) package veggie burger crumbles
1 (8-ounce) bag vegan chicken strips
1/2 (12-ounce) package vegan sausage crumbles
BBQ sauce, to taste
Order or pick up a cheeseless pizza with your favorite veggies
Place all of the meats in a bowl and nuke until defrosted, about 30 seconds. Remove from the microwave and cut up the chicken. Add the BBQ sauce to the bowl and stir. Nuke for 2 minutes, or until hot. Dump onto the prepared pizza and chow down.
Makes 4 servings.
NOTE:
If you’re lucky enough to have soy cheese at your local pizzeria, or frozen pizzas at a nearby grocery made with soy cheese, you should definitely get one of those to go with all this meat!
BIG MAN ON CAMPUS BURRITO
Busting with beans and brown rice, this is the Bigfoot of burritos. It’ll make you say fee-fi-fo-yum. (It’s giant, get the picture?)
1 cup microwaveable brown rice, cooked
1 (15-ounce) can black beans, drained
4 (10-inch) flour tortillas
1 cup shredded lettuce
1 (10-ounce) can diced tomatoes, drained
1/4 cup salsa
Make the rice according to the directions on the package, then set aside. Cook the beans for 30 seconds and set aside. Then heat up the tortillas for 10 seconds each or until soft. Top the tortillas with the rice, beans, lettuce, and tomatoes, then roll up and top with salsa.
Makes 4 servings.
VEGAN MAC ’N’ CHEEZ
Way better than that orange powdery stuff.
1 (16-ounce) package elbow macaroni
1/2 cup soy milk
5 tablespoons nutritional yeast
1/2 cup vegan margarine
Salt, pepper, and garlic powder, to taste
Submerge the macaroni in water and nuke for 5 minutes; stir and repeat until completely cooked. Drain and set aside. Mix the soy milk and nutritional yeast together in the same bowl you used for the macaroni. Add the macaroni back in, along with the margarine. Mix well. If too thick, add a splash more of soy milk; if too thin, add another tablespoon of nutritional yeast. Add the salt, pepper, and garlic powder.
Makes 4 servings.
DIRTY RICE DONE DIRT CHEAP
Rice so cheap and dirty it makes Uncle Ben blush.
1 1/2 cups rice, cooked
1 1/2 (14.5-ounce) cans whole peeled tomatoes, drained
1 cup veggie burger crumbles, thawed
1 cup tomato juice
1 (4-ounce) can diced green chiles
1 teaspoon onion powder
1/2 teaspoon salt
Cook the rice according to the directions on the package, then set aside. In a bowl, combine all of the remaining ingredients. Heat in the microwave for 2 minutes, or until warm. Take out and mix in the rice. Eat.
Makes 4 servings.
NAPOLEON’S TOT CASSEROLE
You can “borrow” tater tots and green beans from the cafeteria if you need to, the same way you “borrowed” all that silverware.
1 (32-ounce) package frozen potato rounds
1 (10-ounce) package cheddar-style vegan cheese, shredded
1 (12-ounce) can veggie broth
2 tablespoons vegan sour cream
1 (15-ounce) can green beans, drained
8 slices vegan ham, torn apart
Salt and pepper, to taste
Put the tots in a large dish and nuke for 2 minutes, or until no longer frozen. Place the shredded cheese in another bowl and nuke until it gets slightly melty. Add the broth and sour cream to the melty cheese and stir until well-mixed, then mix in the green beans and ham. Add the tots and stir until everything is mixed together. Take a serving from the bowl and put on a plate, then microwave for about 3 minutes or until hot. Repeat with remaining servings, and eat.
Makes 4 servings.
FETTUCCINE ALESSANDRO
Alfredo’s vegan brother. Just as smooth, but a little cornier.
1 1/2 cups frozen corn kernels, thawed, or 1 (15-ounce) can corn
1 1/2 cups soy milk
1 tablespoon onion powder
1 teaspoon salt
Pepper, to taste
1 (16-ounce) package fettuccine
Place the corn, soy milk, and seasonings in a blender and process until completely smooth. It may take several minutes to completely pulverize the corn. Pour the blended mixture into a bowl and set aside. Break fettuccine in half, submerge in water and heat in the microwave for 5 minutes; stir and repeat until tender. Drain the water, put the pasta on a plate and pour the sauce over top. Heat in the microwave for another minute, or until warm. Sprinkle each portion with pepper.
Makes 4 servings.
CHICK’N NACHOS
Tortilla chips loaded like a trust fund baby.
1 (14.5-ounce) can vegetarian refried beans
2 (8-ounce) bags vegan chicken strips
1 (14.5-ounce) can diced tomatoes, drained
1/4 cup salsa
1 cup shredded lettuce
1 bag of tortilla chips
Nuke the beans and the chicken in a microwave-safe dish until hot. Add the tomatoes, salsa, and lettuce, and eat with tortilla chips.
Makes 4 servings.
“CHICKEN” AND VEGGIES
This dish will help you fight the Freshman 15 and let you grab an extra scoop of soy ice cream for dessert!
1 (10-ounce) bag microwaveable rice
1 (16-ounce) bag frozen vegetables (stir-fry mix or broccoli is best)
1 (8-ounce) bag vegan “chicken” strips
Soy sauce, to taste
Cook the rice in the microwave according to the package directions. Set aside. Cook the veggies in the microwave according to the package directions. Set aside. Cook the chicken strips in the microwave until hot, about 1 1/2 minutes. Layer the rice, veggies, and chicken in a bowl and top with soy sauce.
Makes 3 servings.
SUPER-FRAGA-MEXIDELICIOUS RICE
Guaranteed to make you singing-to-fake-birds-anddancing-with-cartoons kind of happy.
2 cups hot cooked rice
1 1/3 cups French-fried onions
1 cup vegan sour cream
1 (16-ounce) jar salsa
1 cup shredded cheddar-style vegan cheese
Combine the rice and 2/3 cup French-fried onions in a large bowl. Spoon half of the mixture into a large microwave-safe dish. Spread the sour cream on top. Layer half of the salsa and half of the cheese over the sour cream. Sprinkle with the remaining rice mixture, salsa, and cheese. Cover loosely with plastic wrap. Nuke for 8 minutes, or until heated through. Sprinkle with the remaining 2/3 cup onions. Nuke for 1 minute, or until the onions are golden.
Makes 4 servings.
STEAMY RISOTTO-Y GOODNESS
Missing the comforts of home after a grueling week of papers and exams? A nice steamy bowl of ricey goodness will make you feel better, even if Mom’s not there to cook it for you.
3 cups hot vegetable broth
1 teaspoon onion powder
1/2 teaspoon salt
1 pinch pepper
2 tablespoons vegan margarine
2 tablespoons olive oil
1 cup uncooked instant rice
1/4 cup nutritional yeast
Combine the broth, salt, onion powder, and pepper and set aside. In a square baking dish or a glass pie plate, nuke the margarine and olive oil for 1 minute. Add the uncooked rice, stirring to coat with oil. Cover with a paper towel to prevent spattering and cook for 4 minutes. Pour the broth into the rice and stir. Nuke for 9 minutes. Stir, then cook for another 9 minutes. Remove from the microwave and immediately stir in the nutritional yeast. Serve.
Makes 4 servings.