What is your favourite vegan recipe?

Question

Meat eaters, GO AWAY !!!!!!

Carnivores please note, you only show how inferior and threatened you feel by answering childishly....

Answer 1

Sorry, but I have many favorite vegan recipes.
Here are some:

CABBAGE STEW

2 Onions, medium size, diced
2 tbsp. Paprika
1 tsp. Caraway Seeds, whole
Hot Sauce or Cayenne Pepper, to taste
1 Cabbage, green, medium size, cut
1 - 28-oz. can Tomatoes, crushed
1/4 cup Molasses, unsulphured

Wash, peel and dice the onions, and put them in a large covered glass or ceramic baking dish. Add the paprika, caraway seeds, hot pepper and mix well. Cook in a conventional oven at 350 degrees F. or in a microwave oven set on high until the onions begin to become translucent.

Wash and clean the cabbage, removing any bad areas. Set the cabbage on a cutting board or large plate with the stem end down. Cut the cabbage into 3/4 inch slices. Place each slice flat on the cutting board or plate and cut both ways to make 3/4 inch square chunks. Place in the baking dish with the cooked onions. Add the crushed tomatoes and molasses and mix well.

Cover the baking dish and cook until the the cabbage is tender. Mix every 10 to 15 minutes to ensure that the cabbage is cooking uniformly.
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"TUNA" SALAD

1 pound frozen firm tofu, thawed
1 rib celery, chopped
2 tbls grated carrot
2 tble soy sauce
1/2 cup Tofu Mayonaise or other egg-free mayo
1 tbls lemon juice

Squeeze the excess moisture out of the thawed tofu, and crumble it into small pieces. Combine with the bell pepper and carrot.

Stir in the rest of the ingredients and mix well.

Optional ingredients:
-1/2 tsp kelp or kombu powder (optional, but this is what makes it fishy)
-1/2 cup roasted red peppers
-kalamata olives cut into strips
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Kale and Sweet Potatoes

2 sweet potatoes
water or pan spray for sautéing
1/2 onion, diced
1 red bell pepper, diced
2 jalapenos, minced
1 1/2 bunches kale, ribs removed, coarsely chopped
1 tomato, diced
1/3 c water or vegetable stock
3 T orange juice
1 t minced orange zest
1 T balsamic vinegar
salt and pepper to taste

Boil the sweet potatoes until tender, slip the skins when cool enough to handle and cut into 1/2 to 3/4 inch rounds and set aside.

Sauté the onion, bell and jalapeno peppers about five minutes. Add the kale and tomato to the pot, put the sweet potato slices on top, and pour on the 1/3 c water or stock. Cover and cook about 5 minutes.

Add the orange juice and zest, the vinegar and salt and pepper. Add more juice or vinegar if desired. Stir to mix the layers. Serve over brown rice.
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RED LENTIL DAHL

1 tablespoon vegetable oil
2 cups chopped onions
3 garlic cloves, minced
3 cups water
1 cup dried red lentils
3/4 teaspoon turmeric
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup basmati rice, cooked according to package directions
2 plum tomatoes, seeded, chopped
1/4 cup chopped fresh cilantro
1 jalapeño chili, seeded, chopped
Heat oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and sauté until tender and golden brown, about 10 minutes. Set aside. Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Transfer half of lentil mixture to processor; purée until smooth. Return purée to same saucepan. Mix in sautéed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper. Spoon rice into bowls. Spoon dal over. Top with tomatoes, cilantro and chili.
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CURRIED GARBANZO BEANS

2 onions, chopped
1/2 cup soy marg
8 oz tomato sauce
8 cloves garlic, minced
2 tsp tumeric
1 tsp cumin
1 tsp allspice
1 1/2 tsp cayenne pepper (or to taste)
4 cans garbanzo beans
2 green peppers, chopped
Salt to taste

Saute onions in soy marg until golden, then add tomato sauce, garlic and spices. Saute for a few minutes, then add garbanzo beans and green pepper. Saute for 5 - 10 minutes. Add salt to taste.
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VEGETARIAN LENTIL SOUP

1/2 c. dried lentils
4 c. water
1 lg. onion, chopped
4 carrots, peeled and chopped
2 stalks celery, chopped
1 can (15 oz.) tomato puree
1 clove garlic, minced or pressed
2 tsp. salt
3/4 tsp. freshly ground black pepper
1 tsp. dried thyme leaves
1/2 tsp. dried tarragon leaves

This soup is even better if prepared a day in advance as the flavors blend and become richer when refrigerated.
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RICE PUDDING

1/2 cup white rice
4 cups soy milk
2 tsp vanilla extract
1 tsp ground cinnamon
Dash of nutmeg
1/4 cup sugar
Preheat oven to 275

Mix all ingredients in a bowl and place in a 1 1/2 quart lightly oiled overproof dish. Bake covered for 3 hours, or until the pudding sets.
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BREAKFAST SCRAMBLE

2 new red potatoes, diced w/skins on
1 small onion diced
1/2 bell pepper diced, any color
1 lb. extra firm fresh packed tofu, crumbled
garlic
basil
nutritional yeast
chipotle powder or cayenne pepper
salt and pepper
olive oil for frying or whatever else you prefer.
Directions:
Fry diced potato in oil first. When potato is almost done, add onion, bell pepper, crumbled tofu, and remaining spices (Except nutritional yeast).

When it is all cooked, stir in the nutritional yeast - as much as you prefer- to give it a cheezy 'egg' taste.

Serves: 2
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BANANA PANCAKES

1 cup flour
2 tsp baking powder
1 banana, mashed
1 1/4 cups soy milk
1 tbsp sugar
sliced banana for garnish Mix the flour and baking powder together in a large bowl. IN a small bowl, mash the banana with a fork and add 1/4 cup of the soy milk. Mix until there are no lumps.Stir the banana mixture into the flour mixture. Portion out about 3/4 cup of batter onto a hot, non-stick pan or oiled frying pan and cover with a lid. Let it sit on medium heat until the center starts to bubble and become sturdy. Flip pancake and cook until golden brown.

Serve topped with sliced banana and maple syrup or brown rice syrup.



**I have a lot more recipes that I like . . . let you me know if you would like them.

Answer 2

I'm not a vegan or vegetarian, but I do make vegan and vegetarian recipes on occasion because I enjoy them, and one of my favorites is called "bachelor tofu sandwiches." Basically, you press the water out of the tofu, cut it into thick slices, then fry them in olive oil until golden brown. Add worchestershire sauce to it and let it absorb into the tofu. In the meantime, slice up some onion and bell pepper and gently saute it. Serve the tofu, peppers, and onions on a warmed roll with some mustard. It's absolutely fantastic.

This is so good in fact, that I prefer to make this more often than some of my recipes with meat in it!

Answer 3

I guess you can leave the feta out if you are a die-hard vegan.... but otherwise, this dish is great!

** STUFFED SQUASH WITH BULGUR AND FETA **
This dish can be prepared up to a day ahead; fill the squash halves with the cooked bulgur mixture, then refrigerate, covered, until ready to bake.

4 large summer squash (about 8 ounces each)
2 tablespoons olive oil
1 small onion, finely chopped
1/2 cup sliced almonds
Coarse salt and ground pepper
3/4 cup bulgur wheat
8 ounces feta cheese, crumbled
lemon wedges, for serving

1. Preheat oven to 400°F. Halve each squash lengthwise; slice off a sliver of skin from each half so they sit flat. Scoop out flesh with a small spoon or melon-baller, leaving a 1/4-inch border; chop finely, and reserve. Place squash halves on a rimmed baking sheet, skin sides down; set aside.

2. Heat the oil in a large skillet over medium-high heat. Add reserved chopped squash, onion, almonds, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until mixture is dry, 5 to 7 minutes.

3. Add bulgur and 2 cups water; simmer over medium heat until liquid is absorbed, 10 to 12 minutes (bulgur should still be slightly crunchy). Remove from heat; stir in feta.

4. Mound bulgur mixture in reserved squash halves. Bake until squash is tender, 25 to 30 minutes. Serve with lemon wedges.

Note: Once the flesh has been removed from the squash halves, it is chopped and added to the filling so nothing is wasted.


--EverydayFOOD

Answer 4

I like making veggie soups. I make a good Lebanese Spinach and Lentil soup that is flavoured with lemon juice and different spices. I also know a recipe for a great spinach salad that has a creamy cashew dressing (vegan if you replace the honey with maple syrup). See the link below for that receipe.

Answer 5

bannock or Native corn bread.

but I love them with meat and cheese added, sorry. however both are simple and work with vegan diets as well.

Native and or Mexican corn bread is simple, but I forget the exact amounts. corn meal, water, spices, canola oil and baking soda. add hotter spices to make the Mexican style, and sun dried tomatoes.

very versatile. try garlic and herbs too. make thin cakes of it in pie pans and then a sort of pizza..

glad I'm not vegan. I'm allergic to mushrooms!

Answer 6

TVP chilli- Reconstituted textured vegetable protein and dried onion, a can of minced tomatoes, a can of drained red or pinto beans, chilli powder. A similar sloppy Joe recipe can be made with ketchup instead of canned tomatoes..

Answer 7

A comment on Adam's reply:
Worcestershire sauce is not vegan unless you buy the specifically vegan variety - the regular kind contains anchovies.

Answer 8

Fruits have seeds; "vegetable" is a non-scientific word for expanded edibles

Answer 9

Vegan Pizza

This pizza is so tasty that you will not miss the cheese!

Ingredients:

for the base:
500g./1 lb./3 cups plain flour, white or wholemeal
1 packet of easy blend dried yeast
200 ml./1 cup of warm water but keep adding until you get a good dough

topping:
1 tin chopped tomatoes (approx. 400g/14oz.)
2 tablespoons dried mixed herbs
2 tablespoons olive or sunflower oil
salt and pepper to taste
1 small tin of mushrooms or/and sweetcorn (optional)
sesame seeds for sprinkling on top

Mix the flour with the yeast and add the water gradually. Mix well (with your hands is best) and then knead for a couple of minutes until the dough is fairly smooth. Place on a large greased baking tray and flatten into desired shape (ie. - circle). Leave in a warm place while you prepare the topping: Mix together the tomatoes, herbs, oil and seasoning in a bowl and then spread over the pizza base. If using the mushrooms/sweetcorn - coat them in a little olive oil and arrange on the top of the pizza. Sprinkle with sesame seeds and bake at 200 C/400 F for 15 to 20 minutes until ready.

Variations - obviously you can add whatever toppings you like to the basic tomato mixture - olives, vegan 'cheeses', pineapple chunks, vegan meat substitutes etc. You can also vary the herbs used, add garlic and onion or add herbs or seeds to the base. If you want a softer base you can leave the dough to rise for half an hour before adding the toppings but we find it great without doing that.


Fresh Tomato Pasta

This is an extremely simple pasta recipe that I love to make when I don't really feel like cooking!
Original recipe yield: 4 servings.

INGREDIENTS:

1 medium tomato
1 package ( 224 g ) dry pasta
1 clove garlic
1 teaspoon dried basil
1 tablespoon vegetable oil

DIRECTIONS:

Place the garlic clove in a pot of salted water, bring the water to boil and add the rigatoni. Cook until al dente. Drain well. Return the pasta to the pot it was cooked in.
While pasta is cooking chop the tomato into 1 inch chunks and place them in a small bowl. Sprinkle the tomato chunks with basil and pour oil over the tomato. Place tomatoes in the pot with pasta. Toss well and eat while warm.


Fresh Tomato Zucchini Soup

At a point of abundance with tomatoes and zucchini from my garden I came up with this soup. A friend said it was like a soup you would get at one of those chic 5 star restaurants! Serve with crusty French bread and salad. This soup tastes wonderful after a little cooking or simmering a long time. Sometimes I add cooked rice to give a bit more substance.

INGREDIENTS:
2 1/2 tablespoons olive oil
1 medium zucchini, cubed
1 clove garlic, minced
8 large tomatoes, cored
1 small sweet onion, chopped
1 tablespoon chopped fresh red chile pepper
1 (14 ounce) can vegetable broth
1 tablespoon dried tarragon
2 teaspoons dried dill weed
1 teaspoon salt
1/4 teaspoon ground black pepper

DIRECTIONS:
Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.
In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.


Lemony Pepper Mushrooms

Ingredients:

vegetable oil spray
8 large fresh mushrooms
1 tablespoon chopped chives
2 tablespoons fresh lemon juice
1 tablespoon veganaise
1 tablespoon olive oil
1 1/2 teaspoons lemon-pepper seasoning

Preheat oven to 400 degrees. Lightly spray a shallow baking pan with vegetable oil spray.
Wipe mushrooms with a clean, damp cloth. Remove stems and set mushroom caps aside. Discard lower half of stems and chop upper half of stems very finely.
In a small bowl, combine chopped stems with remaining ingredients. Stir to mix well.
Stuff mushroom caps with mixture. Place stuffed mushrooms in prepared pan and bake 8 to 10 minutes. Serve immediately.

Answer 10

Daal, well maybe chana masala. Maybe a really delicious salad with sprouts, spinach, onions, lettuce, cucumber and sunflower seeds.

Answer 11

Real guacamole:
avocadoes
tomatoes
cilantro
onions
serrano chiles
salt
pepper

All mixed together in chunky style with chunks of avocado, too.