RECIPES~ VEGAN

By Abe. Need a recipe for Potluck event? First time? Not sure what to bring? See many quick & simple  Vegan Recipes below.  Also please bring drinks, not soda pop. Try:

Lentil recipes. Abe saved from 25 years ago. Scanned & posted Veg Lentil Edition 6-29-17

Recipes from Potlucks going back 25 years. Veg Recipes First Edition 6-30-17

VEGAN DINNER RECIPES From: http://www.chooseveg.com/recipes

gardein-piccada

Gardein Piccata

Serves 6

  • 6 (4-ounce) Gardein breasts, pressed thin and sliced on the bias
  • Sea salt and freshly ground black pepper
  • 2 cups all-purpose flour
  • 8 tablespoons non-dairy margarine
  • 5 tablespoons extra virgin olive oil
  • ⅓ cup freshly squeezed lemon juice
  • ½ cup vegan chicken or vegetable stock
  • ½ cup dry white wine
  • ¼ cup capers, rinsed and drained
  • ½ teaspoon minced garlic
  • ½ teaspoon chopped shallot
  • Pinch of sugar, if needed
  • ⅓ cup chopped fresh parsley

Season the Gardein breasts with salt and pepper. Dredge in the flour and shake off the excess. In a large saute pan over medium high heat, melt 3 tablespoons of the non-dairy margarine with 3 tablespoons of the oil. When they start to sizzle, add 3 breasts and cook for 3 minutes, until browned on the bottom; flip and cook for another 3 minutes to brown the other side. Remove the breasts to a plate. Melt 2 more tablespoons of the non-dairy margarine with 2 tablespoons of the oil, heat until they sizzle, and cook the remaining 3 breasts in the same fashion. Remove the breasts to the plate. Reduce the heat under the pan to medium-low and add the lemon juice, stock, wine, capers, garlic and shallot. Bring to a boil, scraping up the browned bits from the pan for extra flavor. Check the seasoning and add more salt and pepper if needed. If the sauce is bitter, add the sugar. Return the breasts to the pan and simmer for 3 to 5 minutes, until they are heated through and the sauce is thickened. Remove the breasts to a serving platter and add the remaining 3 tablespoons of non-dairy margarine to the sauce. Whisk vigorously. Pour the sauce over the breasts and garnish with the parsley. Serve immediately.


mongolian

Mongolian BBQ Seitan

Serves 4

  • ¼ cup hoisin sauce
  • ¼ cup water
  • 1 tablespoon soy sauce
  • 1 tablespoon agave
  • 1 teaspoon lemon juice
  • 1-2 teaspoons chili-garlic sauce
  • 2 tablespoons canola oil
  • 8 ounces shiitake mushrooms, stemmed and sliced
  • 8 ounces seitan, cut into thin strips
  • 2 teaspoons grated fresh ginger
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • 4 ounces snow peas, strings removed
  • 2 scallions, trimmed and thinly sliced
  • ¼ cup chopped fresh cilantro
  • 2 cups cooked rice, for serving

    stroganoff

    Mushroom Stroganoff

Serves 4

  • 2 large shallots, peeled and minced
  • 4 cloves garlic, peeled and minced
  • 2 teaspoons minced thyme
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon minced rosemary
  • 1 pound portobello mushrooms, stemmed and cut into large pieces
  • 1 ounce porcini mushrooms, soaked for 30 minutes in 1 cup of water that has just been boiled, and roughly chopped
  • ½ cup dry white wine
  • 1 pound whole-grain fettuccine, cooked according to package directions, drained, and kept warm
  • 1 cup Tofu Sour Cream (recipe follows)
  • Chopped parsley

    Tofu Sour Cream Ingredients:

  • 1 (12-ounce) package extra firm silken tofu, drained
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar

Place the shallots in a large skillet and sauté over a medium heat for 8 minutes. Add water 1 to 2 tablespoons at a time to keep them from sticking. Add the garlic and thyme, and cook for another minute. Stir in the salt and pepper, rosemary, and the portobello mushrooms and cook for 10 minutes, stirring occasionally. Add the porcini mushrooms, and their soaking liquid, and the wine. Stir, and cook over medium-low heat for 20 minutes. When the stroganoff is finished cooking, stir in the sour cream. Add the cooked noodles and toss well. Serve garnished with the parsley. Tofu Sour Cream Use this healthy dairy alternative in any dish that calls for sour cream. Serve it with baked potatoes and fresh chives, with tacos or enchiladas, or with Mushroom Stroganoff. Makes 1½ cups. Combine all ingredients in a blender and puree until smooth and creamy. Chill until ready to serve. Salt to taste.


tempeh
Tempeh Chimichurri

  • 8 oz tempeh, sliced into 8 thin slabs

For the chimichurri:

  • 4 cloves garlic
  • 1 cup loosely packed fresh cilantro
  • 1 cup loosely packed fresh parsley
  • 1 teaspoon dried oregano
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 3/4 cup veg broth
  • For the additional marinade:
  • 1 tablespoon tamari or soy sauce

Also:  Olive oil spray

To serve:  Sauteed or steamed veggies  Baked potato or rice

First, steam tempeh for 10 minutes. This softens up the tempeh and gets it ready to soak up plenty of marinade. Meanwhile, make the chimichurri. Simply blend all of the sauce ingredients (not the tamari, though) until relatively smooth. When tempeh is steamed, pour half a cup of chimichurri into a measuring cup and add the soy sauce. (You want the soy sauce in the marinade, but not the finished chimichurri, it would be too aggressive and salty.) Reserve the rest of the chumichurri for pouring over the cooked tempeh. Place warm tempeh on a plate and pour marinade over. Rub the marinade into the tempeh. Let sit for an hour, flipping once, and rubbing in the marinade again. Preheat a large, heavy bottomed pan over medium-high heat. Spray pan with a thin layer of oil. Place tempeh in a single layer and cook for 4 minutes or so, until lightly browned. Spray with more oil, and flip tempeh, cooking for 3 more minutes. Now add the remaining from the plate marinade and cook for 3 to 5 more minutes, flipping occasionally. Serve tempeh over veggies, drizzled with more fresh chimichurri.


tofu-spinach

Tofu Spinach Lasagna

Serves 8–10

  • ½ to 1 pound lasagna noodles
  • 2 (10-ounce) packages frozen, chopped spinach, thawed and drained
  • 1 (16-ounce) package firm tofu (not silken)
  • 1 tablespoon granulated sugar (optional)
  • ¼ cup nondairy milk, or as needed
  • ½ teaspoon garlic powder or 2 peeled garlic cloves
  • Juice from ½ lemon (about 2 tablespoons)
  • 2 tablespoons minced fresh basil (about 20 leaves)
  • 1 teaspoon salt (or to taste)
  • 4 to 6 cups tomato or pasta sauce

Preheat oven to 350°. Cook lasagna noodles according to package directions or use “no-boil” lasagna noodles. Drain and set aside. Squeeze as much water from spinach as possible and set aside. (If using fresh spinach, blanch first.) Place tofu, sugar (if using), milk, garlic powder, lemon juice, basil, and salt in a blender or food processor and blend until smooth. The tofu “ricotta” should be creamy but still have body. Transfer to a large-size bowl, and stir in spinach. Continue tasting until you get amount of salt just right. Cover bottom of 9 x 13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of noodles). Follow with half the tofu filling. Continue in the same order, using half the remaining tomato sauce and noodles, and all remaining tofu filling. End with remaining noodles, covered by remaining tomato sauce. Bake for 40 to 45 minutes, until hot and bubbling.


mac
Vegan Mac ‘n’ Cheese

  • 1 pound elbow macaroni or piccolini
  • 3 cups broccoli florets
  • ¼ cup vegan margarine
  • 1/3 cup all-purpose flour (or gluten-free all-purpose flour)
  • 3 cups soy, almond, or rice milk
  • ½ cup nutritional yeast
  • 2 tablespoons tomato paste
  • 2 teaspoons sea salt
  • 1 teaspoon garlic powder
  • 1 tablespoon lemon juice
  • 1 tablespoon agave

Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions. Add broccoli for the last 5 minutes of boiling and let cook until broccoli is fork tender. Drain and return to pot. Meanwhile, in a medium saucepan, make a roux or paste by whisking the margarine and flour over medium heat for 3 to 5 minutes. Add nondairy milk, yeast, tomato paste, salt, and garlic powder to the saucepan and bring to a boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens. Adjust seasoning to taste and stir in lemon juice and agave. Toss the noodles and broccoli with the sauce and serve immediately.


penne
Penne Marinara

Serves 2

  • 250 grams (3 cups) penne pasta (optionally use spagetti or other pasta, preferably whole grain)
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 cup water
  • 1 cup tomato paste
  • 4 cloves garlic, diced
  • 1/4 tsp ground black pepper
  • 1 tsp salt
  • 1/4 cup fresh basil leaves, diced

Cook pasta according to package directions. Set aside. To make pasta sauce, saute onion in pan with olive oil until transparent. Add tomato paste, garlic, pepper, salt and basil. Stir while slowly adding water. Cover with lid and allow to simmer for 10 minutes, stirring occasionally. Serve sauce on top of pasta. Garnish with fresh whole basil leaves. Salt, black pepper and chili pepper can be added as desired.


stew
Pumpkin and Anasazi Bean Stew

Serves 6-8

Pumpkin and Anasazi Bean Stew Ingredients

  • 1 large yellow onion, peeled and diced
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons cumin seeds, toasted and ground
  • 2 tablespoons tomato paste
  • 1 small pumpkin (about 1 pound), peeled, seeded, and cut into 1-inch cubes
  • 4 cups cooked Anasazi beans, or two 15-ounce cans, drained and rinsed
  • 6 cups Vegetable Stock (see below – recipe follows or low-sodium vegetable stock can be purchased from your local
  • supermarket)
  • Salt and freshly ground black pepper to taste
  • 6 green onions (white and green parts), thinly sliced

Vegetable Stock Ingredients
Makes about 6 cups

  • 1 large onion, peeled and chopped
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 8 cloves garlic, peeled and smashed
  • 8 sprigs parsley
  • 1⁄2 cup green lentils, rinsed

Place the onion, carrot, and celery in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic and cook for another minute. Add the cumin, tomato paste, pumpkin, beans, and vegetable stock and bring to a boil over high heat. Reduce the heat to medium and cook, covered, for 25 minutes, or until the pumpkin is tender. Season with salt and pepper, and serve garnished with the green onion. Vegetable Stock Directions: Scrub the vegetables and chop them roughly into 1-inch chunks. In a large pot, add the onion, carrots, celery, garlic, parsley, and lentils and cook them over high heat for 5 to 10 minutes, stirring frequently. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add 2 quarts of water and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes. Strain the stock carefully and discard the solids.


chikli
Vegan Chili

Serves 8

  • 1 tablespoon vegetable oil
  • 1 cup chopped onions
  • 3/4 cup chopped carrots
  • 3 cloves garlic, minced
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 3/4 cup chopped celery
  • 1 tablespoon chili powder
  • 1 1/2 cups chopped fresh mushrooms
  • 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
  • 1 (19 ounce) can kidney beans with liquid
  • 1 (11 ounce) can whole kernel corn, undrained
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried basil

Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes. Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.


shpeherds-pie
Vegan Shepherd’s Pie

Serves 6

Mashed potato layer:

  • 5 russet potatoes, peeled and cut into 1-inch cubes
  • 1/2 cup vegan mayonnaise
  • 1/2 cup soy milk
  • 1/4 cup olive oil
  • 3 tablespoons vegan cream cheese substitute (such as Tofutti)
  • 2 teaspoons salt

Bottom layer:

  • 1 tablespoon vegetable oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 3 stalks celery, chopped
  • 1/2 cup frozen peas
  • 1 tomato, chopped
  • 1 teaspoon Italian seasoning
  • 1 clove garlic, minced, or more to taste
  • 1 pinch ground black pepper to taste
  • 1 (14 ounce) package vegetarian ground beef substitute
  • 1/2 cup shredded Cheddar-style soy cheese

Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain. Stir the vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside. Preheat oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray. Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion, carrots, celery, frozen peas, and tomato until softened, about 10 minutes. Stir in the Italian seasoning, garlic, and pepper. Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes. Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded soy cheese. Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.


back-soup
Vegan Black Bean Soup

Serves 6

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 4 cloves garlic, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 pinch black pepper
  • 4 cups vegetable broth
  • 4 (15 ounce) cans black beans
  • 1 (15 ounce) can whole kernel corn
  • 1 (14.5 ounce) can crushed tomatoes

Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.


minestrone-top
Minestrone Soup

Serves 7-8

  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 onion, thinly sliced
  • 2 large carrots, diced
  • 1 (29 ounce) can Italian-style stewed tomatoes
  • 1 (15 ounce) can cannellini beans
  • 1 (15 ounce) can kidney beans
  • 1 (15 ounce) can green beans, drained
  • 1 small zucchini, sliced
  • 1/4 teaspoon dried parsley
  • 1 pinch dried basil
  • 1 pinch dried oregano
  • 1 pinch Italian seasoning
  • 2 bay leaves
  • 2 tablespoons vegetarian chicken flavor seasoning
  • 1 pinch cayenne pepper

In a large 4 to 5 quart saucepan, heat olive oil over medium heat. Mix in garlic, onion and carrots. Saute the vegetables until just tender; approximately 5 minutes. Add tomatoes with juice, cannellini beans, and kidney beans to the saucepan. Fill each can with water, and add the water to the saucepan. Mix in green beans and zucchini. Sprinkle parsley, basil, oregano, Italian seasoning, bay leaves, chicken-style seasoning, and cayenne pepper into the soup; stir well. Bring the soup to a boil, then reduce heat to simmer. Cover, and let simmer 30 minutes.


sesame

Sesame Noodle Salad

Serves 8

  • 1 (16 ounce) package angel hair pasta
  • 1/2 cup sesame oil
  • 1/2 cup soy sauce
  • 1/4 cup balsamic vinegar
  • 1 tablespoon hot chili oil
  • 1/4 cup white sugar
  • 1 teaspoon sesame seeds, or more if desired
  • 1 green onion, chopped
  • 1 red bell pepper, diced

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

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For 10 Lunch recipes, see: http://www.chooseveg.com/lunch

For 7 breakfast recipes, see: http://www.chooseveg.com/lunch

This is    www.greenvillevegan.com {Cost is $150 per year.}

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