what are some good vegan dishes?

Answer 1

Green beans, onions, zucchini in a screen pan cooked on the grille. Add salt and pepper to taste.
mmmmmmmmmmmmmmmmmmmmmm

Answer 2

Veggie Patties

I make these and the kids love em!

2lbs lentils cooked with 1 pkg onion soup mix and 3 tbs imitation beef base or veggie base.
2 cups cooked brown rice
2 cups oats
1 cup bread crumbs
1 onion chopped
3 carrots peeled and grated
1 green pepper chopped
2 stalk celery chopped
1 can water chesnuts chopped
2 TBS sesame oil
1/2 tsp pepper
1tsp garlic powder
2 tbls vegetable oil
Optional 1 cup Beef flavored TVP

mix the lentils, rice, oats, bread crumbs, green peppers, celery, water chesnuts together. Saute the onion, carrots, pepper and garlic in the oils till tender. Add to lentil mix. Mix should be sticky, but not real stiff. Scoop out on greased cookie sheet. Spread out. Cook for 15 minutes on each side in 400 oven. Serve like you would burger patties.

Answer 3

I make a great stir fry!
I mix garlic, ginger root, sesame oil, and green onion in a wok. I saute that until the garlic and ginger begin to soften in to the sauce. Then I mix in broccoli, green peppers, bamboo shoots, water chestnuts, and any other hard vegetable you like. After the broccoli seems soft enough I mix in the third stage, or soft veggies. I like to add bean sprouts, cashews, mushrooms, and sweet corn. The flavor combination is incredible with cashews. I like to serve mine over a nice nutty brown rice. Yummm!

You have lots of options as a vegan today. Check out some of the websites I listed below. Any decent book store will have cook books for you too. Thanks for asking!

Answer 4

I just started looking in to observing a vegan diet and tried the following DELICIOUS recipe yesterday:

vegetable pancakes:

2 cups of vegetables of your choice, chopped (I used spinach, celery, shredded carrots and a clove of garlic)

1 cup flour (I used 1/2 cup organic wheat and 1/2 cup buckwheat)

1 cup water.

1 T soy sauce (I used low sodium)

1 t ground ginger (optional - I didn't use it because I don't particularly like ginger).

Mix all ingredients together (it'll be goopy).

Heat some oil in a skillet over medium heat. Drop batter and fry on both sides until brown. Set pancakes on paper towels to drain excess oil. Yield: 6 medium sized cakes.

Calories per serving (3 cakes): 381. Fat: 11% (as daily % value). Protein: 12gm Carbs: 68gm. Fat: 7gm.

I found this recipe in "Simply Vegan" by Debra Wasserman. It has some really great recipes in it. I checked it out from my local library.... I recommend it.

Answer 5

I guess nobody is answering this because there aren't any. Go ahead and try some meat. God created a food chain for a reason.

Answer 6

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 7

Give up now. There aren't any.

Stick with the meat. It's what your body is telling you to do.