16 ounce package ground vegan “meat”
1 jar salsa (any brand will work)
15 ounce can kidney beans or pinto beans, drained
1/2 cup chopped green peppers
1/2 cup chopped onions
jalapeno peppers, chopped, if desired.
Mix all of the ingredients together in a pot. Heat until hot.
Serves 2-4
2 tablespoons olive oil
1 large bunch broccoli, stalks and flowerettes, finely chopped
16 ounce bag baby carrots, chopped
16 ounce box lasagna noodles
1 container silken tofu
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon basil
salt to taste
1/4 cup Parmesan cheese, vegan
2 cups shredded mozzarella cheese, vegan
2 – 24 ounce jars tomato sauce, divided
Preheat oven to 350°F.
In a large skillet, heat olive oil on medium heat and saute chopped broccoli and carrots until tender, about 7 minutes.
Place in a large bowl and refrigerate until cool.
Cook noodles, drain, and lay flat until cool.
Mix silken tofu with garlic powder, oregano, basil and salt.
Add silken tofu mixture, Parmesan cheese, and mozzarella cheese to the bowl of broccoli and carrots, mix well.
Using a spatula, spread 1/2 cup of the filling onto length of each lasagna noodle, leaving 1/2 inch space at each end so roll-ups do not overflow.
Roll each one up tightly.
Spread 1 jar of the tomato sauce on the bottom of a deep baking pan.
Place roll-ups seam side down.
Cover pan with tin foil and bake in oven for 45 minutes.
Remove from oven and top with the remaining tomato sauce.
Bake uncovered for 15 more minutes.
Serves 4
3 tablespoon ketchup
2 tablespoon vegan Worcestershire sauce
2 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon chili oil
2 teaspoon chili garlic sauce
1 tablespoon olive oil
10 ounces fresh plum tomatoes, peeled and diced (can use canned tomatoes)
2 tablespoon chopped crystallized ginger
14 – 16 ounce firm or extra firm tofu, cut in 3/4 inch pieces
Cooked brown rice
Mix together in a bowl, ketchup, Worcestershire sauce, soy sauce, sesame oil, chili oil and chili garlic sauce. Set aside. In a saucepan, stir on high heat for 2 minutes, olive oil, plum tomatoes and crystallized ginger.
Add the sauce and tofu, bring to a boil, reduce heat and simmer a few minutes more until tofu is heated through. Serve over brown rice.
Serves 4
Note: Have plain yogurt available to balance the spicy flavor. For a bit of green try adding peas or spinach.
14 ounce package tofu, drained
2 cups mozzarella style vegan cheese shreds
2 tablespoons nutritional yeast
1 teaspoon garlic powder, or 2 cloves of fresh garlic, minced (added to the marinara sauce)
Salt and pepper to taste
2 – 25 ounce jars vegan marinara sauce
3 bell peppers, cored, seeded and chopped (a mix of red, yellow and
orange is a nice presentation)
12 no-boil lasagna noodles
Cooking spray
Can add sliced mushrooms or any other chopped vegetables to the sauce.
Preheat oven to 350°F.
Lightly grease a 9 x 13 inch glass baking dish with cooking spray; set aside.
Wrap tofu in 3 or 4 layers of paper towels and gently press out as much
liquid as possible, changing paper towels once or twice as needed.
In a medium bowl combine pressed tofu, yeast, garlic powder, if using, salt and pepper and mash with a fork.
Set tofu mixture aside. Put marinara sauce into a medium saucepan and bring to a simmer. Add peppers, minced garlic, if using (and any other chopped vegetables) and continue simmering until peppers are tender,
about 10 minutes.
Spoon enough sauce into prepared dish to cover bottom, then arrange 4
noodles on top. Spread 1/3 of tofu mixture onto noodles and sprinkle
with 1/3 of vegan cheese shreds, then spoon more sauce over the tofu
and vegan cheese shreds. Repeat the process 2 more times, ending with
sauce. Cover with foil and bake until noodles are tender, 45-60 minutes.
Let the lasagna rest for 10 minutes and then serve.
Serves 4
Note: Can use regular lasagna noodles.
4 portobella mushrooms
2 tablespoons spicy mustard
3 tablespoons balsamic vinegar
½ cup olive oil
Dash of hot pepper sauce
Freshly ground black pepper
Mix together the mustard, balsamic vinegar, olive oil, hot pepper sauce and black pepper.
Brush mixture over both sides of portobella mushrooms. Grill or broil 4-5 minutes on each side.
Serve on a bun with fixings of your choice (tomato, lettuce, pickles, pesto, red onion, etc.)
Serves 4
1 green pepper, diced
1 red pepper, diced
1 – 2 yellow and/or green squash, chopped
1 onion, diced
2 garlic cloves, diced
1 jalapeño pepper, diced
1 cup cooked brown rice
15 ounce can organic refried beans
Vegetarian ground beef, optional
2 tablespoons olive oil
6 – 8 tortillas – whole wheat, gluten-free, rice, or corn
Preheat oven to 400°F.
Sauté the vegetables in olive oil on medium heat until soft. Mix in the brown rice, refried beans and “smart ground” until mixture is hot. Place some of the mixture in each of the tortillas. Roll them up and place them in a baking pan and cook them until brown, about 15 minutes. Top with your favorite toppings.
Yield approximately 6-8 burritos
Note: Leftover filling can be stored in the refrigerator. When ready to use, place mixture on a fresh tortilla, roll it up and microwave until hot.
2 tablespoons olive oil
2 large garlic cloves, chopped
3 cups canned vegetable broth
1 cup lentils, rinsed
8 ounces sweet potato/es, cut into 1/2-inch pieces
8 ounces whole baby bella mushrooms, cleaned and cut into quarters
1/2 teaspoon lemon zest (grated lemon peel)
2 tablespoons freshly squeezed lemon juice
6 ounces fresh spinach leaves, to (about 8 cups)
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh oregano
Salt and pepper
Heat olive oil in heavy large saucepan over medium heat.
Add garlic and stir 30 seconds.
Add vegetable broth and lentils; bring to boil.
Reduce heat, cover and simmer 10 minutes.
Add potatoes and mushrooms; cook covered until potatoes and lentils are tender, stirring occasionally, about 15 minutes.
Add lemon zest, lemon juice, spinach and cayenne pepper to stew.
Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes.
Mix in oregano.
Season to taste with salt and pepper.
Spoon stew into large soup bowls.
Serves 4
Note: Can be prepared 1 day ahead. Cover and refrigerate. Re-warm over low heat before serving. Recipe can be doubled.
3 cups fresh corn kernels
1 jalapeno pepper, seeded and diced
1 large green bell pepper, seeded and diced
2 tablespoons olive oil, divided
Salt and pepper
1 pound plum tomatoes, chopped
2 cups chopped red onion
1 ¾ cups cooked black beans (or 15 ounce can, drained and rinsed)
½ cup chopped cilantro
5 tablespoons freshly squeezed lime juice
8 corn tortillas
Set broiler rack 5 inches from the broiling element. Spray or use a nonstick roasting pan. Spread out corn, jalapeno pepper, and green pepper in the pan. Drizzle with 1 tablespoon oil, sprinkle with salt and pepper. Broil 3 minutes, stir, broil 3 minutes more. Transfer to bowl. Using the same pan, spread out tomatoes and red onion. Drizzle with 1 tablespoon oil, sprinkle with salt and pepper. Broil 4 minutes, stir, broil 4 more minutes. Add to the other vegetables. Add black beans, cilantro and lime juice to the vegetable mixture. Heat the corn tortillas (until warm but pliable or crisp). Place tortillas on the plate, spoon the vegetable mixture on top.
Serves 4
5 cups (1 inch) cut green beans (about 1 pound)
Cooking Spray
3 cups thinly sliced onion
6 garlic cloves, minced
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon non-dairy butter
2 tablespoons balsamic vinegar
1 teaspoon dried basil
1/2 teaspoon dried oregano
4 cups cherry tomatoes, halved
1/4 cup (1 ounce) grated Parmesan cheese, vegan
Preheat oven to 400°F.
Cook green beans in large pot of boiling water for 3 minutes. Drain and rinse under cold water; set aside.
Heat a nonstick skillet coated with cooking spray over medium-high heat. Add onion and next 5 ingredients (onion through butter).
Saute 8 minutes or until lightly browned, stirring frequently. Stir in vinegar, basil, and oregano; cook 2 minutes. Remove from heat.
Arrange beans in an 11 x 7 inch baking dish coated with cooking spray. Top with onion mixture.
Arrange tomatoes on top of onion mixture, and sprinkle with cheese.
Bake for 35 minutes or until the cheese is lightly browned.
Serves 6
Note: This slightly sweet vegetable dish takes its name from the French term for mixed vegetables prepared gratin-style.
4 large sweet potatoes, washed well (do not peel)
1/2 cup onion, diced
1 1/2 teaspoons olive oil
1/2 cup green pepper, seeded, and diced
1/2 cup Roma tomatoes, seeded, and diced
2 teaspoons garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
15 ounce can black beans, rinsed, and drained
8 ounce can tomato sauce
hot pepper sauce, to taste
Preheat oven to 400°F.
Using a fork, pierce the skins of the sweet potatoes in several places. Place an oven-proof rack on a cookie sheet and place the sweet potatoes on the rack. Bake for 60-75 minutes or until the sweet potatoes feel soft when gently squeezed. While the sweet potatoes are baking, prepare the black bean chili. In a medium saucepan, sauté the onion in the olive oil on medium heat for 3 minutes to soften.
Add the green pepper and saute an additional 3-4 minutes or until the vegetables are tender. Add the tomatoes, garlic, and seasonings, and saute an additional 2 minutes. Add the black beans, tomato sauce, and season to taste with hot pepper sauce, stir well to combine, and simmer the chili for 10 minutes. Taste and adjust seasonings. Remove the saucepan from the heat. When the sweet potatoes are tender, remove the cookie sheet from the oven and leave the sweet potatoes on the rack to cool for 5 minutes. For each serving, place one sweet potato on a plate or in a bowl, split it open, ladle some of the black bean chili over the top, and serve.
Serves 4