Aloo-Yoop Curry Potato Wrap
This wonderful recipe comes from Sara in Paris, Ontario! To add a little pizzazz, spread a little hummus (Walnut Chickpea Hummus) on the wrap before you add the potatoes. Wrap them up tightly in plastic wrap and they travel well for picnics, road trips, or a day at the beach.
• 1 small onion, minced
• 1 tbsp oil
• 2 medium potatoes, diced (approx. 2 cups)
• 2 medium sweet potatoes, diced (approx. 2 cups)
• 1 cup canned chickpeas (garbanzo beans), drained and rinsed
• 1 tsp cumin
• ½ tsp curry powder
• ¼ tsp cayenne pepper
• ¼ tsp salt
• ¼ tsp black pepper
• 1 14-oz (398-mL) can coconut milk
• ¼ cup vegetable stock
• ¼ cup peas, frozen or fresh
• 4 large tortillas (or other flatbread)
In a large saucepan on medium heat, sauté the onion in the oil until translucent. Add the potatoes, yams, chickpeas, cumin, curry, cayenne, salt, pepper, coconut milk, and stock and bring to a boil. Reduce heat and let simmer (without lid) for 15–20 minutes or until potatoes are cooked, stirring occasionally to prevent sticking. Once potatoes are ready and liquid is reduced, stir in peas, cover with lid, and let sit 5 minutes. Set out tortillas and spoon equal portions of the potato mixture onto each. Wrap and serve. Makes 4 wraps.
Red Pepper “Sandwich”
While this is not technically a sandwich, I do like to take it with me on trips as an alternative to eating bread—sometimes when you travel, the last thing you need is more gluten gumming up the works. Ya dig? Fill your red bell pepper with this or any other spread, like hummus (Walnut Chickpea Hummus), or leftovers. Wrap tightly in plastic wrap and then again in tin foil to keep your “sandwich” chilled in your bag.
• 2 large red bell peppers
• 1 cup cooked rice (or other grain)
• ¾ cup canned beans of your choice, drained and rinsed
• 1 medium tomato, roughly chopped
• ¼ cup olives of your choice
• ¼ cup fresh parsley
• 2 tbsp oil (e.g., flax or hemp)
• 2 tbsp walnuts
• ½ tsp salt
• ¼ tsp black pepper
Carefully slice the bell peppers in half, removing the seeds and stems. Set aside. With a blender or food processor, pulse together the remaining ingredients. Spoon equal portions of mixture into each pepper half. Makes 2 large or 4 small servings.
Rice Paper Veggie Wraps
Light, refreshing, and easy to make. Excellent for picnics or hot summer days when cooking seems impossible
• 4–6 mushrooms, chopped
• ½ cup Braggs or tamari
• 1 large carrot, grated
• 4 radishes, grated
• 1½ cups cabbage, grated
• 2 green onion stalks, chopped
• 1 medium tomato, chopped
• 1 cup sunflower sprouts (or other sprouts)
• ½ cup hummus (Walnut Chickpea Hummus)
• 6 sheets of rice paper
In a small bowl, marinate the mushrooms in the Braggs for 10–15 minutes. (While marinating, you can prepare the remaining vegetables and set aside.) Fill a large bowl with lukewarm water and soak 1 sheet of rice paper until it becomes soft and pliable. Shake carefully or pat off excess water. Lay the sheet down on a plate or cutting board and fill the center with a little bit of each vegetable, including the mushrooms and sprouts, and about 2 tablespoons of hummus. Wrap up like a burrito and lay, seam-side down, on plate. Repeat process with remaining ingredients. Use the leftover marinade as a dip. Makes 6 wraps.
Sarah’s Stranded-in-the-Middle-of-Nowhere Sandwich
This very simple recipe has saved my life too many times to count because the ingredients are readily available just about everywhere. It may seem that the restaurant, café, or truck stop doesn’t have anything on the menu for you, but it will probably have these ingredients on hand. Just smile at your server and ask ... don’t forget to tip well if they go out of their way to help.
• 4 slices of bread
• 1 avocado
• 1 red bell pepper, sliced
• cucumber slices
• sprouts or lettuce leaves
• black pepper (to taste)
• salt (to taste)
Lay out slices of bread. Cut avocado in half and remove pit. Carefully slice avocado flesh vertically and then horizontally, then scoop out flesh and spread even amounts of avocado on bread slices, like you would with margarine. On 2 slices of bread, layer equal amounts of veggies, and salt and pepper to taste. Top with remaining bread slices. Makes 2 sandwiches.
Spicy Black Bean Burgers
A tasty favorite to make and bring to work for lunch the next day.
—Melissa, New York City
• ½ cup flour
• 1 small onion, diced
• 2 garlic cloves, minced
• ½ tsp dried oregano
• 1 small hot chili pepper or jalapeño, minced
• 1 tbsp oil
• ½ medium red bell pepper, diced
• 1 19-oz (540-mL) can black beans, drained and rinsed
• ½ cup corn niblets
• ½ cup bread crumbs
• ¼ tsp cumin
• ½ tsp salt
• 2 tsp chili powder
• 2 tbsp fresh parsley, minced (optional)
On a small plate, set aside flour for coating. In a medium saucepan on medium-high heat, sauté the onions, garlic, oregano, and chili pepper in the oil until onions are translucent. Add the bell pepper and sauté another 2 minutes, until pepper is tender. Set aside. In a large bowl, mash the beans. Stir in the onion-pepper mixture and remaining ingredients. Mix well. Divide and shape mixture into 4, 5, or 6 patties. Lay down each patty in flour, coating each side. Cook in a lightly oiled frying pan on medium-high heat for 5–10 minutes or until browned on both sides. Makes 4 large or 5–6 small patties.
Big Ben’s Lentil Burgers
These are so delicious and simple to make. I add a small can of chopped green chilies to the mix and it spices it up just enough. I make them a couple times a month and have even served them on Thanksgiving.
—Steve, Phoenix, Arizona.
Serve like a regular burger—an all-vegan patty, special sauce, lettuce, vegan cheese, pickles, and onions on a sesame bun!
• ¾ cup wheat germ
• 1 19-oz (540-mL) can lentils, drained, rinsed, and mashed
• 1 cup bread crumbs
• ¼ cup onions, chopped
• 3 tbsp oil
• ½ tsp salt
• ½ tsp black pepper
On a small plate, set aside 2 tablespoons of the wheat germ for coating. In a medium bowl, with your hands, mash together the remaining wheat germ with the remaining ingredients. Divide and shape into 4 patties. Lay down each patty in wheat germ, coating each side. Cook in a lightly oiled frying pan on medium-high heat for 5–10 minutes, flipping occasionally. Makes 4 patties.
Black Bean & Sweet Potato Burritos
This recipe takes a few more minutes then a lot of the recipes in this book but, man, is it worth the time. Wrap these suckers up tightly in plastic wrap and they make great travel companions.
• 2 medium sweet potatoes, diced (approx. 4 cups)
• 1 small onion, chopped
• 1 tbsp oil
• 1 19-oz (540-mL) can black beans, drained and rinsed
• 1 cup vegetable stock
• 2 garlic cloves, minced
• 1½ tbsp chili powder
• 2 tsp ground mustard
• 1 tsp cumin
• ½ tsp salt
• 4 large flour tortillas
• ¼ cup salsa
• 1 cup vegan cheese, grated (optional)
In a large pot of salted water, boil the sweet potatoes. While they are cooking, in a medium saucepan on medium heat, sauté the onion in the oil until translucent. Add the beans, stock, garlic, chili powder, mustard, cumin, and salt. Increase heat to medium-high and simmer, uncovered, for 15 minutes. Drain water from sweet potatoes, then return them to pot and mash. Set aside. Once bean mixture is done, mash and set aside. Spread onto each tortilla: 1 tbsp salsa, ¼ of the sweet potatoes, ¼ of the beans, and ¼ of the “cheese.” Roll up each burrito and serve as is, or bake in oven until crisp. Makes 4 burritos.
Burnin’ Butt Burritos
As silly as it sounds, I never would have thought to add something like broccoli to a burrito, but it absolutely makes the burrito. I like to roast the veggies with garlic in the oven before I add them to the burrito.
—Candyce, Nashville, Tennessee.
• ½ small onion, chopped
• 2 garlic cloves, minced
• ½ cup broccoli, chopped
• 4 mushrooms, chopped
• ½ medium red bell pepper, chopped
• 1–3 jalapeño peppers, seeded and minced
• 2 tbsp oil
• 4 large flour tortillas
• refried beans (Nutty Broccoli)
• vegan cheese (optional)
• salsa
• 2 cups cooked rice
Preheat oven to 350°F (175°C). In a medium saucepan, sauté the onions, garlic, broccoli, mushrooms, peppers, and jalapeños in the oil on medium-high heat until onions are translucent. Set aside. Spread onto each tortilla a thin layer of refried beans, “cheese,” salsa, rice, and the veggie mixture. Roll up each burrito and lay on cookie sheet. Bake for 15–20 minutes. Makes 4 burritos.
Zucchini Pasta
Have you searched through your parents’ pantry and all you can find is white food? White pasta, white bread, white rice? All that bleached-out food must be tying your colon into a knot. Why not go raw! I like to add ¼ cup chickpeas to give a little extra weight to my meal. This easy fresh recipe can be made in a matter of minutes.
• 2 zucchinis
Using a grater or vegetable peeler, grate or peel the zucchini into long, thin strips. Toss zucchini with Fresh Five-Minute Basil Tomato Sauce (Fresh Five-Minute Basil Tomato Sauce), Tyler & Phoebe’s Perfect Pesto Sauce (Sun-Dried Tomato Pesto), or Fettuccini Alfredo sauce (Fettuccini Alfredo). Makes 2 servings.
Fettuccini Alfredo
Easy. Cheezy. Beautiful. This wonderful no-cook sauce can also be tossed with Zucchini Pasta (Zucchini Pasta).
• fettuccini pasta, enough for 2 people
• ¾ cup raw cashews
• ¼ cup raw pine nuts
• 1 tbsp lemon juice
• 1 garlic clove
• 2 tsp nutritional yeast
• ½ tsp ground thyme
• ½ tsp salt
• ¾ tsp black pepper
• ¾ cup water
In a large pot of salted water, boil the pasta. While pasta is cooking, with a blender or food processor, blend the remaining ingredients until smooth. When pasta is cooked, drain noodles and return to pot. Add the sauce to the noodles and toss well. Serve immediately. Makes 2 large or 4 small servings.
Peanut Butter Pasta
My absolute fav is the Peanut Butter Pasta from GOV. I add diced extra-firm tofu as well. —Carol, Bourbonnais, Illinois
• pasta, enough for 2 people
• 
cup peanut butter
• ¼ cup hot water
• 1 tbsp Braggs or tamari
• 1 tsp vegan Worcestershire sauce
• 2 garlic cloves, minced
• ½ tsp cayenne pepper
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp sugar
• 3 cups florets, cut into bite-sized pieces
• ½ cup peanuts, dry-roasted (for garnish)
In a large pot of salted water, boil the pasta. While pasta is cooking, in a small bowl, whisk together the peanut butter and hot water until smooth. Stir in the Braggs, Worcestershire, garlic, cayenne, salt, pepper, and sugar. Set aside. When pasta is almost done, add the broccoli to the pasta and cook for an additional 3–4 minutes. Drain noodles and broccoli and return to pot. Pour in peanut sauce and toss well. Garnish with chopped peanuts. Makes 2 servings.
Matthew’s Spicy Tomato, Peanut & Kale Pasta
I adore this recipe. We have made it for all our friends and it always gets the same response: initial fear and trepidation, and then a rave response as they ask me for the recipe. —Caroline, Eugene, Oregon
• pasta, enough for 2 people
• 1 10-oz (285-mL) can tomato juice, unsweetened
• 2 cups kale, finely chopped
• 2 tbsp peanut butter (or nut butter of choice)
• 1 tsp Asian chili-garlic sauce (or other hot sauce)
In a large pot of salted water, boil the pasta. While pasta is cooking, in a medium pot on medium-high heat, cook the tomato juice and kale for 6–8 minutes or until kale is tender. Stir in the peanut butter and chili sauce until smooth and simmer for an additional 2 minutes. Drain noodles and return to pot. Add the sauce to noodles and toss well. Serve immediately. Makes 2 large or 4 small servings.
Spaghetti & Tofu Balls
I love these! —Melissa, New York City
• pasta, enough for 2 people
Tofu balls:
• ½ cup firm tofu, mashed
or crumbled
• ¼ cup flour
• ½ tbsp tahini (or nut butter)
• 1 tbsp Braggs or tamari
• 
cup fresh parsley, minced
• 1 very small onion, minced
• ¼ tsp dry mustard
• tsp black pepper
• ¼ cup flour (for coating)
• 2 tbsp oil
Pasta sauce:
• 1 small onion, chopped
• 1 tbsp oil
• 1 small carrot, chopped
• 1 celery stalk, chopped
• 2 garlic cloves, chopped
• 1 14-oz (398-mL) can tomato sauce
• ½ tbsp dried basil
• ½ tsp salt
• 1 tsp sweetener (e.g., maple syrup or sugar)
• ¼ cup fresh parsley, minced
• 1 tbsp red wine vinegar
To prepare tofu balls: In a large bowl, stir together the tofu, ¼ cup flour, tahini, Braggs, parsley, onion, mustard, and pepper. Place remaining ¼ cup flour onto a small plate, roll ½ tbsp tofu mixture into a ball, and coat with flour until all tofu mixture is used. In a frying pan on medium heat, fry tofu balls in oil until browned all over. Set aside. In a large pot of salted water, boil the pasta.
To prepare sauce and pasta: While pasta is cooking, in a medium saucepan on medium-high heat, sauté the onion in the oil until translucent. Add the carrot, celery, and garlic, and sauté for an additional 4–6 minutes or until carrot starts to soften. Add the tomato sauce, basil, salt, and sweetener, and simmer over medium-low heat for 15–20 minutes. When ready to serve, turn off heat and stir in the parsley, vinegar, and tofu balls. Let stand 5 minutes before serving over pasta. Makes 2 large or 4 small servings; approx. 8–10 tofu balls.
Roasted Cherry Tomato Pasta
with Kalamata Olives & Capers
A huge winner. I make it all the time.
—Auntie Bonnie, Victoria, British Columbia
• 20–24 cherry tomatoes, halved
• 2 tbsp oil
• 2 garlic cloves, minced
• 2 tsp balsamic vinegar
• tsp red pepper flakes
• 1½ tsp dried oregano
• pasta, enough for 2 people
• ¼ cup pitted Kalamata olives, roughly chopped
• 2 tbsp capers, drained
• ¼ cup vegan grated cheese (optional)
Preheat oven to 400°F (205°C). Toss the tomatoes in the oil with garlic, vinegar, red pepper flakes, and oregano and place in an 8x8-in (20x20-cm) pan, cut side up. Bake for 20 minutes. While tomatoes are baking, boil pasta in a large pot of salted water. When pasta is cooked, drain noodles and return to pot. Add the cooked tomatoes, olives, capers, and “cheese” to noodles and toss well. Serve immediately. Makes 2 large or 4 small servings.
Punk-kin Pasta
A lovely alternative to tomato sauce, this tasty pasta will have you wishing you doubled the recipe so you could have leftovers. If you can’t find vegan sausage, try throwing in half a small can of beans (your choice) or nothing at all. This sauce is so yum, it can easily stand alone.
• pasta, enough for 2 people
• 1 medium onion, chopped
• 1 cup vegan sausage, sliced
• 1 tbsp oil
• 1 14-oz (398-mL) can unsweetened pumpkin purée
• ½ tsp salt
• ½ tsp black pepper
• ¼–½ cup vegetable stock (optional)
• ½ cup vegan cheese, grated (optional)
In a large pot of salted water, boil the pasta. While pasta is cooking, in a large saucepan on medium-high heat, sauté the onions and “sausage” in the oil until onions are translucent. Add the pumpkin, salt, and pepper and simmer for 5–7 minutes. This sauce can be quite thick, so to thin it out, add ¼ cup stock at a time until you’ve reached the desired consistency. When pasta is cooked, drain noodles and return to pot. Add the sauce to noodles and toss well. Serve immediately, garnished with “cheese.” Makes 2 large or 4 small servings.
Red Lentil Pasta
Holy time saver, Bat-Girl! This pasta can be made faster then Bruce Wayne gets into his costume, and it is chock full of protein and vitamins. Use whatever noodles you desire.
• noodles, enough for 2 people
• 1 small onion, chopped
• 1 tbsp oil
• 2 garlic cloves, minced
• ¾ cup vegetable stock
• ½ cup dry red lentils
• 1 large tomato, chopped
• ¼ tsp cinnamon
• ¼ tsp salt
• ¼ tsp black pepper
• ½ cup toasted cashews
In a large pot of salted water, boil the noodles. While noodles are cooking, in a medium saucepan on medium heat, sauté the onion in the oil until translucent. Add the garlic, stock, lentils, tomato, cinnamon, salt, and pepper. Bring sauce to a boil, then reduce heat to simmer for 10–12 minutes or until lentils are cooked. With a blender or food processor, blend half or all of the sauce until smooth (be careful when blending hot liquids); return to pot. Reheat and serve over noodles, garnished with cashews. Makes 2 large or 4 small servings.
In a Pinch Avocado Lunch
This isn’t a recipe, it’s more of a snack tip. I was stuck at a truck stop in California once and the only fresh food they had for sale was avocados. Armed with a plastic knife and a bag of corn chips, I managed to cobble together a nice lunch.
• 1 avocado
• 1 bag of chips or box of crackers
Cut avocado in half and remove pit. Carefully slice avocado flesh vertically and then horizontally, being careful to not pierce the skin. Use chips or crackers to scoop out avocado. Makes 1 serving.
Pita Potato Pizza
The Sullivan Street Bakery in New York City has the most amazing potato pizza on their menu.... I came home from my trip inspired to try to duplicate an über quick and easy version. I use the slicing blade side on my box grater to cut the potato thinly. Proceed with caution, this blade is sharp! Are you down with PPP? Yeah you know me....
• 1 large potato, very thinly sliced
• 1 small onion, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp dried rosemary
• 3 tbsp olive oil
• ½ tsp black pepper
• 4 pitas or 1 pre-baked pizza round
• 1 tsp coarse salt
Preheat oven to 350°F (175°C). Lay out pitas on baking sheet. In a medium bowl stir together the potato, onion, garlic, rosemary, oil, and pepper. Toss well. Layer potato mixture on pitas or pizza round. Top each pita evenly with salt. Bake for 15–25 minutes or until potatoes are cooked. Makes 2 large or 4 small servings.
One Pot Beans & Quinoa
A thrifty and easy recipe that you can make for a quick boost of protein when you’re on the road. If you can’t find quinoa, then jasmine rice or a quick cooking grain will do. You can also use a different bean if black beans ain’t your thang. This recipe is great served on its own or over toast. Good for breakfast, lunch, or dinner.
• 1 small onion, minced
• 2 garlic cloves, minced
• 1 tsp oil
• cup vegetable stock or water
• cup quinoa
• 1 19-oz (540-mL) can black beans, drained and rinsed
• ½ tsp cumin
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ cup frozen corn
• 1–2 tbsp fresh cilantro, minced
In a medium pot on medium heat, sauté the onions and garlic in the oil until onions are translucent. Add the stock, quinoa, beans, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, stirring often to prevent sticking. Remove from heat and stir in corn and cilantro. Makes 1 large or 2 small servings.
Dragon Bowl
I love this recipe because you can take it camping and most of the veggies can be eaten raw. I bring beets to grate for topping as well and serve it with Shoshana’s Spectacular All-Purpose Tahini Sauce (Shoshana’s Spectacular All-Purpose Tahini Sauce) or Sarah & Tanya’s You-Must-Make-This-Dressing (Sarah & Tanya’s
You-Must-Make-This Dressing.
—Ann, Canton, New York
• 1 cup brown rice
• 2 cups kale, chopped
• 2 medium carrots, grated
• 2 green onion stalks, chopped
• 1 cup firm tofu, cubed
• Dressing or sauce of your choice
Cook rice in a large pot (you’ll need the extra space for the veggies). When rice is done, turn off heat and place kale, carrots, onion, and tofu on top of rice. Cover and let sit for 5 minutes. Prepare your dressing or sauce. Assemble each serving bowl with equal parts rice, kale, carrots, onions, and tofu. Top with dressing or sauce. Makes 2 servings
Creamy Curried Veggies
Here’s a travel tip! This recipe is easier to make on the road if you snag a couple of soy sauce packets from the food court at the local mall, so you don’t have to buy a big bottle of soy sauce. I add a small can of kidney beans to this recipe for extra protein. —Holly, Ottawa, Ontario.
• rice or noodles, enough for 4–6 people
• 1 large onion, sliced
• 2–6 garlic cloves, minced
• 1–3 large carrots, diced
• 2 tbsp oil
• 1 medium potato, cubed
• 1½ cups cauliflower florets, chopped
• 6–8 mushrooms, chopped
• 1 tbsp curry powder
• ½ tsp cumin
• ½ tsp turmeric
• tsp cayenne pepper
• 1 14-oz (398-mL) can coconut milk
• 1 cup peas
• 3 tbsp Braggs or tamari
Cook rice or noodles according to package directions. In a large saucepan on medium-high heat, sauté the onions, garlic, and carrots in the oil until onions are translucent. Add the potato, cauliflower, mushrooms, curry, cumin, turmeric, and cayenne, and cook for 2–4 minutes, stirring often to prevent sticking. Add the coconut milk, cover, and reduce heat to medium-low to simmer for 10–20 minutes, stirring occasionally, until potatoes can be pierced easily with a fork. Stir in the peas and Braggs, and cook uncovered on medium-high heat, stirring constantly until the liquid has thickened. Serve over rice or noodles. Makes 4 large or 6 small servings.
Savory Shepherd’s Pie
This is my most-used recipe. It’s always a crowd pleaser, especially with carnivores, who usually have no idea it’s meatless, unless you tell them. So it’s great for family dinners and holidays. I offer a miso or mushroom gravy [Mighty Miso Gravy-Malloreigh’s Mushroom Gravy] with it when serving to company.
—Erin, Melbourne, Australia
Filling:
• 1 small or medium onion, chopped
• 3 small carrots, chopped
• ½ cup fresh spinach, chopped
• 1 celery stalk, chopped
• 1 large tomato, chopped
• 2 tbsp oil
• ½ cup canned green lentils, drained, rinsed, and mashed
• ½ tsp dried basil
• ½ tsp salt
• 1 tbsp Braggs or tamari
Topping:
• 3 medium potatoes, roughly chopped
• ¼ cup vegan milk
• 1 tbsp vegan margarine or olive oil
• salt (to taste)
Preheat oven to 350°F (175°C). In a medium pot of water, boil the potatoes until they can be pierced easily with a fork. In a medium saucepan, sauté the onion, carrots, spinach, celery, and tomato in the oil. Once carrots are tender, add the mashed lentils, basil, salt, and Braggs. Stir and simmer uncovered until the liquid cooks off. While the vegetables are cooking, mash the potatoes with the “milk,” margarine, and salt. Set aside. Pour the vegetable mixture into a lightly oiled pie plate and then layer the mashed potatoes over top. Bake for 15–20 minutes. Makes 4 servings.
Mum’s Bean & “Cheese” Casserole
I love Mum’s Bean and Cheese Casserole. I first made it six years ago for my husband in our tiny apartment on a freezing day. We warmed our hands on the bowls and opened the oven after cooking to let the heat out to warm the kitchen. It is the perfect tasty, economical meal for a young couple.
—Candyce, Nashville, Tennessee
• 5–6 small potatoes, sliced
• 1 tbsp prepared mustard
• 1 14-oz (398-ml) can baked beans in tomato sauce
• 1 tsp black pepper
• 1–2 cups vegan cheese
Preheat oven to 400°F (205°C). In a large pot of water, boil the sliced potatoes until they can be pierced easily with a fork. Meanwhile, in a small bowl, stir together the mustard, beans, and pepper, and set aside. Drain the potatoes and place half of them in a lightly oiled casserole dish. Layer half of the bean mixture on top, then half of “cheese.” Repeat. Cover and bake for 35–40 minutes. Makes 2 large or 4 small servings.
Veggie Pot Pie
My mum and fiancé didn’t want me in the kitchen cooking all day on Xmas so I thought this recipe would be good, since I could make it the night before. They ended up eating more of my dish than their non-vegan dish. Too funny, huh? —Taylor, Houston, Texas
Crust:
• 1 cup flour
• ½ tsp salt
• cup vegan margarine
• 2 tbsp vegan milk
Filling:
• 1 small onion, chopped
• 1 tbsp oil
• 2 celery stalks, chopped
• 1 large carrot, chopped
• ½ red bell pepper, chopped
• 1 medium potato, chopped
• cup frozen peas
• ¼ cup dry red lentils
• 1 cup vegetable stock
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp dried sage
• ¼ tsp dried thyme
• ¼ tsp cayenne pepper
• 2 tbsp flour
• ½ cup vegan milk
To prepare crust: In a bowl, combine the flour and salt. Using two knives, cut in the margarine until mixture resembles a coarse meal (you can also do this in a food processor if available). Add “milk” and blend until well combined and dough forms. Remove dough, roll into a ball, and wrap in plastic. Refrigerate for at least 1 hour before using. Preheat oven to 400°F (205°C). Lightly oil a deep dish 10-in (25-cm) pie plate or an 8x8-in (20x20-cm) baking dish and set aside.
To prepare filling: In a large saucepan on medium heat, sauté the onion in the oil until translucent. Add the celery, carrot, and bell pepper and sauté for an additional 2–3 minutes. Add the potato, peas, lentils, stock, salt, pepper, sage, thyme, and cayenne. Bring to a boil, then reduce heat; cover with lid and simmer for 4–6 minutes or until lentils are soft. Stir in the flour and “milk” and simmer until sauce begins to thicken. Transfer filling to baking dish. Roll out dough and place evenly over top of vegetables and bake for 20–25 minutes. Makes 2 large or 4 small servings.
Festive Stuffed Butternut Squash
This recipe takes a little longer, but it’s perfect for when you have a little more time to spend on dinner. You can prepare the stuffed squash ahead of time. Serve this festive meal garnished with a scrumptious gravy (Mighty Miso Gravy-Malloreigh’s Mushroom Gravy).
• ½ cup brown rice
• 1 small/medium butternut squash
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 celery stalk, chopped
• ½ small green bell pepper, chopped
• 1 tbsp oil
• ¼ tsp dried basil
• ¼ tsp dried oregano
• ¼ tsp cumin
• 1 tbsp Braggs or tamari
• 3 tsp tahini
• ¼ tsp salt
• ¼ tsp black pepper
• ½ cup walnuts, chopped
• ¼ cup pecans, chopped
• 1 slice of bread, cubed
Preheat oven to 350°F (175°C). In a medium pot, cook the rice. While rice is cooking, wash the outside of the squash thoroughly. Cut the squash in half lengthwise, scoop out the seeds, and place squash cut side down on a lightly oiled baking sheet. Bake in the oven for 20–35 minutes or until squash is tender. Remove squash from the oven (do not turn off oven) and place on cooling rack. Let sit until squash cools down enough to handle, then scoop out flesh (reserve squash shells for later) and place in a large bowl. Set aside. In a large saucepan on medium-high heat, sauté the onions, garlic, celery, and green pepper in the oil until onions are translucent. Add the squash, cooked rice, and remaining ingredients and stir together well. Stuff mixture into hollowed-out squash shells. Return shells to baking sheet and bake for 15–20 minutes. Makes 2 large or 4 small servings.
Tomato Walnut-Crusted Fried “Chicken”
My boyfriend is a total pro at making seitan so we love to make this recipe. It’s so simple but delicious! —Caroline, Eugene, Oregon
• 4 Faux Chicken (or Faux Turkey) cutlets (Faux Chicken Salad)
• 3 tbsp oil
Marinade:
• 1 5.5-oz (156-mL) can tomato paste
• 2 tbsp red wine vinegar
• ½ cup juice (e.g., orange or cranberry)
• 2 garlic cloves, minced
• 1 tsp dried rosemary
• 2 tsp No-Salt Shaker (All-Purpose Spice)
Crust:
• 1 cup walnuts
• ½ cup flour
• 1 tbsp dried rosemary
• ½ tsp salt
• ½ tsp black pepper
In a small bowl, stir together the marinade ingredients. Place “chicken” cutlets on a large plate and pour marinade over top, making sure that both sides are coated well. Marinate for at least 1 hour before cooking. With a blender or food processor, blend the crust ingredients until smooth. Pour into a shallow dish and dip marinated “chicken” into crust, coating both sides. In a large frying pan on medium-high heat, fry “chicken” in the oil until well browned on both sides. Makes 2 large or 4 small servings.
Classic Spinach Lasagna
This is so easy to make and tastes soooo good. I’ve given the recipe to my mother-in-law, a recently converted vegetarian, who makes it for family gatherings and it’s always a big hit! —Dominique via MySpace
• 1 lb (455 g) firm tofu
• ¼ cup vegan milk
• 1 tsp dried oregano
• 3 tsp dried basil
• 1 tsp salt
• 2 tbsp lemon juice
• 4 garlic cloves, minced
• 1 small onion, chopped
• 2 cups fresh spinach, chopped
• 4–6 cups tomato sauce
• cooked lasagna noodles
• 2 cups vegan cheese, grated (optional)
Preheat oven to 350°F (175°C). With a blender or food processor, blend the tofu, “milk,” oregano, basil, salt, lemon juice, garlic, and onion together until mixture achieves the consistency of cottage cheese. If the mixture is too thick, add a little water. Stir in the spinach and set aside. Cover the bottom of a lasagna pan with a thin layer of tomato sauce, then place a layer of noodles on top. Sprinkle with half the tofu mixture and ½ cup “cheese.” Cover this with another layer of noodles, then sauce. Sprinkle with the remaining tofu mixture, another ½ cup “cheese,” and another layer of sauce. Add one more layer of noodles, and cover with remaining sauce. Top with remaining “cheese.” Bake for 30–45 minutes. Remove from oven and let sit for 10 minutes before serving. Makes 4–6 servings.
Wendy’s Lentil & Brown Rice Casserole
I make this all the time as I always have these ingredients stockpiled in my cupboards. We have it either as a side dish or as a meal on its own. My entire family loves it. —Sheila, Lake Country, British Columbia
• ¾ cup dry red lentils
• ¾ cup brown rice
• 1 medium onion, chopped
• 3 cups vegetable stock
• 1 14-oz (398-mL) can crushed tomatoes
• ½ tsp dried basil
• ½ tsp dried oregano
• ¾ cup vegan cheese, grated (optional)
Preheat oven to 350°F (175°C). In a large casserole dish, combine the lentils, rice, onion, stock, tomatoes, basil, oregano, and stir to combine. Cover with lid and bake for 1½ hours (stirring every half-hour). Remove lid, sprinkle with “cheese,” and broil uncovered until “cheese” has melted. (Keep an eye on it so it doesn’t burn.) Makes 2 large or 4 small servings.
Sarah’s Delicious Chili
Sooo easy to make this away from home. All you need is canned foods and a few fresh veggies. I made this recipe at my omni parents’ house over Christmas and the only ingredient they didn’t have was curry paste. It was a hit!
—Holly, Ottawa, Ontario
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 1 tbsp oil
• 2 19-oz (540-mL) cans beans (e.g., kidney or black), drained and rinsed
• 1 28-oz (796-mL) can diced tomatoes
• 1 5.5-oz (156-mL) can tomato paste
• 1 19-oz (540-mL) can chickpeas (garbanzo beans), drained and rinsed
• 8–12 mushrooms, chopped
• 1 12-oz (340-mL) can corn
• ¾ cup rice
• 1–3 tbsp chili powder
• 1 tbsp black pepper
• 2 tbsp curry paste
• 2 cups vegetable stock or water
In a large pot on medium-high heat, sauté the onions and carrots in oil until onions are translucent. Add the remaining ingredients and stir together. Reduce heat to medium-low and simmer for 40–60 minutes, stirring occasionally. Makes 6–8 servings.
Tip-Top Tofu Loaf
Is there any other word in the English language that is less appetizing than “loaf”? Despite the name, this easy and delish dish can be thrown together and on your table to eat in about an hour. It also makes a great sandwich filler (Sarah’s Stranded-in-the-Middle-of-Nowhere Sandwich).
• 2 tbsp oil
• 1 cup medium-firm tofu, drained
• 1 small onion, roughly chopped
• 2 garlic cloves, roughly chopped
• 2 tbsp ketchup
• 2 tbsp Braggs or tamari
• 1 tbsp Dijon mustard
• ¼ cup fresh parsley, chopped
• ¼ tsp black pepper
• ½ cup rolled oat flakes or bread crumbs
• 1 tbsp tahini
Preheat oven to 350°F (175°C). Oil a 9-in (23-cm) loaf pan with the oil (leaving excess in the pan) and set aside. In a food processor, blend together the remaining ingredients until well mixed. Pour into baking dish, pressing mixture down evenly. Bake for 55–60 minutes. Let cool 10 minutes before serving. Makes approx. 2 large or 4 small servings.
Tofu Roast
This recipe is amazing. Even my omnivore father says it’s the best thing I’ve ever made. —Lauren, Farmington Valley, Connecticut
• 2 lb (910 g) firm or extra firm tofu
• 2 tbsp Braggs or tamari
• 1 tsp dried sage
Stuffing:
• 1 small onion, minced
• 4 large button mushrooms, chopped
• 1 small carrot, diced
• 1 celery stalk, minced
• 1½ tbsp oil
• ½ cup golden raisins
• 2 garlic cloves, minced
• 2 tbsp Braggs or tamari
• 1 tsp dried sage
• 1 tsp dried rosemary
• ½ tsp dried thyme
• 3 cups bread, cubed
• ¼ cup walnuts, roughly chopped
• 1 cup vegetable stock
Basting sauce:
• ¼ cup dark sesame oil
• ¼ cup olive oil
• ¼ cup Braggs or tamari
• 1 tbsp miso
• 2 tbsp cranberry or orange juice
• 1 tsp Dijon mustard
• ½ tsp liquid smoke (optional)
• ¼ tsp black pepper
Carefully squeeze the tofu to remove as much water as possible. Line a large colander with a dampened cheesecloth so that the cheesecloth hangs over the sides. Place colander on a large plate. Roughly chop tofu, place inside colander, and cover with cheesecloth. Place something heavy (e.g., 2 unopened soy milk boxes) on top to press any remaining liquid out of tofu. Let sit for an hour.
To prepare stuffing and assemble roast: In a large saucepan on medium heat, sauté the onions, mushrooms, carrot, and celery in the oil until onions are translucent. Add the remaining ingredients and reduce heat to simmer for 5–6 minutes or until liquid has been absorbed. Set aside. With a food processor, blend the drained tofu, Braggs, and sage until smooth. Remove ½ cup of the tofu mixture and set aside for later. Return the remaining blended tofu to the cheesecloth-covered colander and press it down against the edges of the colander—leaving a 1-in (2½-cm) thick shell, creating a bowl shape. Add the cooked stuffing to the center of the tofu bowl and press reserved ½ cup tofu over top to cover stuffing. Smooth tofu over so stuffing is sealed inside. Carefully bring up the edges of the cheesecloth, tying it VERY tightly, and place colander on a large plate. Place a smaller plate on top of roast and put weight back on top of the cheesecloth in order to press out any remaining liquid, and refrigerate for at least 3 hours (overnight is better).
To prepare sauce and bake roast: Preheat oven to 450°F (230°C). In a small bowl, whisk together the basting sauce ingredients. Set aside. Line a baking pan with tin foil. Remove roast from fridge and carefully remove from cheesecloth. Place roast flat side down on pan and baste with half the sauce. Cover with foil and bake for 1 hour. Reduce heat to 350°F (175°C). Remove foil and baste with remaining sauce. Bake for an additional 30 minutes, basting every 10 minutes with run-off sauce. Carefully transfer roast to a serving platter. Makes 6–8 servings.
Jay-Lo’s Fried “Chicken”
This is my friend Jason’s recipe, which he makes for BBQs on his “vegans only” grill. It’s delish and quite a dish ... just like Jay.
• ¼ cup flour
• ½ tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• ½ cup vegan milk
• Faux Chicken cutlets (Faux Chicken Salad)
• 3–4 tbsp oil
In a shallow dish, combine the flour, paprika, salt, and pepper and set aside. In a small bowl, pour “milk” and set aside. Dip “chicken” into flour, then dip in “milk,” and then into flour again. In a large frying pan on medium-high heat, fry coated “chicken” in the oil until well browned on both sides. Makes 2 large or 4 small servings.
Stuffed Cabbage Rolls
My sister who doesn’t eat much of anything but cookies and ice cream loves this recipe. I think that’s a good sign. Ha!
—Lauren, Farmington Valley, Connecticut
• 1 small head of green cabbage
Filling:
• ¼ cup bulgur
• ¼ cup boiling water
• 1 small onion
• 2 garlic cloves, minced
• 3 large button mushrooms, minced
• 1 tbsp oil
• 1 tbsp Braggs or tamari
• tsp paprika
• tsp black pepper
• tsp cayenne pepper
• 3 tbsp walnuts, finely chopped
• ½ cup cooked cabbage, finely chopped
Sauce:
• 2 large garlic cloves, minced
• 2 tbsp olive oil
• 1 14-oz (398-mL) can diced tomatoes
• 1 5.5-oz (156-mL) can tomato paste
• 1 tsp sweetener (e.g., maple syrup or sugar)
• ¼ tsp salt
• ¼ tsp black pepper
Preheat oven to 350°F (175°C). Remove core from the cabbage and steam whole head for 20 minutes. Set aside to cool. Remove 6 large outer leaves and set aside.
To prepare the filling: In a small bowl, pour boiling water over bulgur. Cover with lid and set aside. In a medium saucepan on medium heat, sauté the onions, garlic, and mushrooms in the oil until onions are translucent. Add the Braggs, paprika, pepper, cayenne, walnuts, and bulgur and sauté for 6–8 minutes. Add ½ cup of the cooked minced cabbage and set aside.
To prepare the sauce: In a medium saucepan on medium-low heat, sauté the garlic in the oil until translucent. Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer for 15–20 minutes.
Assemble cabbage rolls by dividing filling among the 6 reserved leaves. Roll each leaf and arrange in a lightly oiled 8x8-in (20-cm) baking dish. Spoon sauce evenly over top and bake for 20–25 minutes. Makes 2 large or 4 small servings; sauce makes approx. 2 cups.
Portobello Mushroom Bake
I don’t even have words to tell you how good this recipe is, well, except maybe “yowza”! —Erin, Vancouver, British Columbia
• ½ cup almonds
• ¼ cup oil
• ¼ cup Braggs or tamari
• ¼–½ cup water
• 2 tbsp balsamic vinegar
• 3 garlic cloves, roughly chopped
• 1 tsp dried rosemary
• 1 tsp dried oregano
• 4 large Portobello mushrooms, stems removed
• 1 medium onion, sliced
Preheat oven to 350°F (175°C). With a blender or food processor, blend the almonds until powdered. Add the oil, Braggs, water, vinegar, garlic, rosemary, and oregano, and blend until well combined. In a large baking dish, place the mushrooms upside down and top with onion. Pour sauce over top and bake for 20–25 minutes. Makes 2 large or 4 small servings.
Tanya’s Asian Creation
When Tanya was in Japan she had a difficult time finding food, but thank goodness she did because she came up with this simple and delish recipe while strolling through the markets looking for food she could eat. This is one of my favorites from HIAV.
• buckwheat noodles, enough for 4 people
• 2 cups cubed squash (e.g., kuri, kabocha, butternut, or acorn; don’t use spaghetti squash)
• 2 tbsp oil (for sautéing)
• 1 lb (455 g) firm tofu, cubed
• 1–3 tsp black pepper
• 1 tsp salt
• 3 green onion stalks, chopped
• 4 tbsp oil (e.g., flax or hemp)
• Braggs or tamari (for garnish)
• gomashio (for garnish) (Gomashio)
In a medium pot on high heat, boil the noodles according to package directions. Meanwhile, in a medium saucepan on high heat, sauté the squash in the oil for about 5 minutes, then add the tofu, pepper, and salt. Continue cooking until squash can be easily pierced with a fork. Add the onions, cover with lid, and set aside. When noodles are ready, rinse in hot water, then return to pot and toss with the oil to prevent noodles from sticking. Transfer noodles to a bowl or plate and top with squash mixture, then garnish with Braggs and gomashio. Makes 2 large or 4 small servings.