Any vegans out there have a delicious recipe?

Question

Okay, now sometimes we need help from other sources to find some good vegan recipes... If anyone has any that are really tasty then I sure would like to hear about them! Thanks a ton guys! P.S. Vegans rule! (and if I get any funny people on here thinking about a great barbequed rib recipe... very funny, hahaha, now go away.)
:p
~Namaste

Answer 1

This is a favourite in our house. The vegetable sauce is great on spaghetti too. Makes a 10" x 15" [25cm x 38cm] lasagne.

Vegetable Sauce

1/2 cup oil
16 ounces eggplants, chopped (around 5 cups)
13 ounces bell peppers, chopped (around 3 cups)
9 ounces onions, chopped (around 2 cups)
11 ounces carrots, grated (about 4 cups or 4 carrots)
12 ounces zucchini, grated (around 3 cups)
9 ounces mushrooms, coarsely chopped (around 4 cups)
10 garlic cloves, crushed (less if not as fond of garlic as I am)
1 cup chopped fresh parsley
1/4 cup chopped fresh oregano
1/2 cup tomato paste
4 teaspoons vegan chicken bouillon powder
4 teaspoons mixed herbs (or italian herb mix)
1 cup ketchup
25 ounces pasta sauce (tomato, onion and herbs)
1/2 cup red wine (optional)
salt and pepper

Cheese Sauce
2/3 cup cornstarch
2 pints soy milk
10 ounces silken tofu
2 teaspoons vegan chicken bouillon powder
1/4 cup nutritional yeast flakes (or more to taste)
salt and pepper
2 (7 ounce) packets lasagna sheets (gluten-free if necessary)
1/2 cup vegan parmesan cheese, grated

MAKE VEGETABLE SAUCE.
*If necessary (if eggplants have a lot of seeds) sprinkle chopped eggplant with salt and leave to stand (to draw out the bitterness) while chopping the rest of the vegetables. Rinse before adding to frypan with other veggies.
In a large frypan, sauté onion and capsicum in 1/4 cup oil until onion is clear. Add rest of vegetables and remaining oil. Saute until veggies are cooked through and soft. Add parsley, oregano and tomato paste and cook for a further minute. Add remaining ingredients. Use about 1/2 cup water to rinse out pasta sauce bottle and add this to the sauce.
Turn down heat, cover and allow to simmer for 1/2 an hour, stirring occasionally, while you prepare the 'cheese' sauce.
MAKE 'CHEESE' SAUCE.
In a food processor blend tofu, stock powder and yeast flakes until smooth. Mix cornstarch with a little soy milk to form a smooth paste. Add rest of soy milk. Stir over heat until sauce thickens. Stir through tofu and season to taste with salt and pepper.
MAKE LASAGNA.
Heat oven to 375°F (190°C).
Place a layer of pasta sauce in bottom of lasagna dish. Add a layer of lasagna sheets. Spread 1/2 remainder of pasta sauce over sheets, then 1/3 of 'cheese' sauce, then another layer of lasagna sheets.
Repeat with remaining pasta sauce and 1/2 of remaining 'cheese' sauce, and a layer of sheets. Cover with rest of 'cheese' sauce. Sprinkle with vegan parmesan.
Cover with foil and cook in 375°F (190°C) for 1/2 an hour. Remove foil and cook for a further 1/2 hour.

Answer 2

Tempeh sandwich. I think tempeh is good sliced thin and fried or grilled up with a bit of olive oil and garlic salt (its also very easy and quick to prepare this way). For a more savory taste (depending what you put in your sandwich), marinade the tempeh in a combination of: shoyu, nutritional yeast, spices, sesame oil, and miso or balsamic vinegar (My husband is a cheeseburger fiend and I used this marinade to make a cruelty free burger that he actually liked). For a lighter tasting sandwich, pile on all your fave veggies. You could make and italian style sandwich with eggplant and sundried tomato, or a greek one with cucumber, olives, and hummus. You could also make a heavier sandwich (using the marinade) and put things like sauerkraut and vegan dressing (for a vegan reuben) or avocado in it. If using really wet things like tomato, you could always pack it separately and assemble it at work for a really fresh sandwich. If you have trouble finding vegan bread (I do, at least), then consider using a collard green leaf as the wrap for the sandwich.

Answer 3

I am NOT a vegan, nor do I intend to "convert" anytime soon but I have a thing for vegan pepperoni. I use it on salad and I once substituted it for regular pepperoni while I was making calzone one night. That's the advice I have.

Answer 4

I have recently subscribed to this this magazine called Vegetarian Times. It has excellent recipes and nice themes every issue.

Answer 5

Great online resources for vegan recipes:

http://www.fatfreevegan.com (my favorite)

http://www.vegweb.com

http://www.vegan-food.net

Answer 6

Try a hamburger, you'll feel so good!