Can any of you guys with all of your awesome answering skills give some ideas for a good vegan meal?

Question

Or a good link would do. Thank you!

Answer 1

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.


Melitzanes Imam

This is a great Greek/Turkish aubergine (eggplant) dish flavored with cinnamon. Delicious on its own or with rice or couscous.

INGREDIENTS:
1 eggplant
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon tomato paste
1 medium onion, chopped
1 tablespoon minced garlic, or to taste
1 teaspoon ground cinnamon, or to taste
3 tablespoons olive oil
salt and pepper to taste

DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C).
Slice the eggplant in half lengthwise, and hollow out the halves leaving about a 1 centimeter shell. Set the flesh from the insides aside for later use. Place the shells on a baking tray, and drizzle with a little olive oil.
Bake for about 30 minutes in the preheated oven, until soft.
While those are baking, chop the leftover eggplant into small pieces. Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic; cook and stir for a few minutes. Add the chopped eggplant; cook and stir until tender. Mix in the tomatoes and tomato paste until well blended. Simmer over low heat until the halves in the oven are ready.
Remove the baked eggplant shells from the oven, and spoon in the tomato and eggplant mixture. Sprinkle a little cinnamon over the top of each one, and return them to the oven. Bake for another 30 minutes or so.


Lemony Pepper Mushrooms

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. Serves 4.
Calories 26, Protein 0 g, Carbohydrates 1 g, Fat 2 g, Cholesterol 1 mg, Sodium12 mg.


and lots of vegan recipe sites :

http://www.ivu.org/recipes/index.html
http://www.tazarat.com/recipe.asp
http://www.veganmeat.com/recipie.html
http://www.veganoutreach.org/starterpack/recipes.html
http://www.vegfamily.com/vegan-recipes/
http://vegweb.com
http://vegkitchen.com
http://VeganPantry.com
http://www.veganmania.com
http://www.vegcooking.com
http://www.veganchef.com
http://www.vegan-food.net
http://www.veganfamily.co.uk/kitchen.html
http://www.ruf.rice.edu/~veggie/recipes/recipes.html
http://www.veganconnection.com/recipes/index.htm
http://www.coolvegan.com/food.html
http://www.geocities.com/ambhagat/recipe
http://www.earth.li/~kake/cookery
http://www.catteacorner.com/recipes.htm
http://www.randomgirl.com/recipes.html
http://www.all-creatures.org/recipes.htm
http://www.recipes4us.co.uk/Specials%20and%20Holidays/Special%20Diets%20Allergies/Vegan%20Recipes.htm
http://www.darwin2k.com/chris/recipes/
http://www.aboverubies.org/health/cheese.html
http://www.supervegetarianguide.com
http://groups.yahoo.com/group/theferalvegetarian
http://groups.yahoo.com/group/vegetarian_group

Answer 2

BBQ Tofu Salad
Serve this salad on a hoagie roll with lettuce, tomato, and onion for a quick-and-delicious meal.

1/2 lb. firm tofu (preferably herbed tofu)
1/2 cup green peppers, diced
1/2 cup Spanish onion, diced
2 Tbsp. cilantro, roughly chopped
1/2 tsp. cumin
1/2 cup whole-kernel corn
1/2 cup vegan mayonnaise
1/4 cup barbecue sauce

• Wrap the tofu in clean towels and gently squeeze the water out. Dice into ½-inch cubes. Dice the green peppers and onions. Chop the cilantro into small pieces. Combine these ingredients in a large bowl, being careful not to break the tofu cubes.
• Combine the cumin, corn, vegan mayonnaise, and barbecue sauce in a small bowl. Mix well.
• Gently combine the tofu mixture with the dressing.

Makes enough salad for 6 sandwiches

Answer 3

Cook a mixed cup of dried cranberry beans and great northern beans in 2.5 quarts of water until the beans are soft.

Add: 1 tbs salt, 1 tbs cajun spice, 1 tbs minced garlic, 1/2 tbs red pepper, 1 tsp cumin, 1 tsp oregano, a dash of black pepper, and enough water to fill the pot back up to where it was before.

You can optionally add a palmful of diced mushrooms. If you're sensitive to pepper hotness, reduce the amount of red pepper.

Simmer pot covered on low heat for 30 minutes.

Add: 1/2 cup of long grain white rice.

Cook until rice is done.

This is the veggie version of Apocalypse Beans and Rice Soup. The basic ingredients (dry beans and dry rice) are low-cost foods that survivalists like to stash away in quantity, just in case the world comes to an end or some such thing.

The cranberry beans will add starch to thicken the water while cooking, and the great northern beans impart a slight nutty flavor. You can try it with other kinds of beans - for example, I made it once with limas and navy beans, but it wasn't the same.

Answer 4

Vegetarian Shepherd's Pie II

"This was our first vegetarian recipe and has withstood the test of time, now one of our staple recipes."
Original recipe yield: 8 servings.
Prep Time:15 MinutesCook Time:1 Hour Ready In:1 Hour 15 MinutesServings:8 (change)

--------------------------------------------------------------------------------

INGREDIENTS:
2 cups vegetable broth, divided
1 teaspoon yeast extract spread, e.g. Marmite/Vegemite
1/2 cup dry lentils
1/4 cup pearl barley
1 large carrot, diced
1/2 onion, finely chopped
1/2 cup walnuts, coarsely chopped
3 potatoes, chopped
1 teaspoon all-purpose flour
1/2 teaspoon water
salt and pepper to taste

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, lentils and barley. Simmer for 30 minutes.
Meanwhile, in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
Combine flour and water and stir into carrot mixture; simmer until thickened. Combine carrot mixture with lentil mixture and season with salt and pepper. Pour mixture into a 2 quart casserole dish. Spoon mashed potatoes over lentil mixture.
Bake in preheated oven until lightly browned on top, about 30 minutes.

Answer 5

there's some good links of vegan meal ideas off the peta site.

Answer 6

Sure. Mix any assortment of beans (white, red, black, etc.) with some chiles, tomato sauce (not too much), onion, cumin, salt, and pepper. Use this mix to make burritos. Add some soy cheese if you want.

Answer 7

the easiest and best is pasta

pick the pasta of your choice and toss with a good olive oil...add sundried tomatoes, onions, mushrooms, spinach, fresh herbs or just about anything you desire...trust me it is so good, fresh, light, and healthy...also making your own pesto excluding the parmesean cheese would be great too

Answer 8

Middle Eastern- Hummus, Baba Gannuche, pita bread appetizer,
Lemon Lentil Soup, Veggie and rice stuffed grape leaves and bulgur wheat.

Mexican- Chips and salsa, or bean dip followed by veggie Fajitas, bean and soy cheese burritos or enchiladas or quesedillas for that matter.

Asian (Sort of) veggie stir fry with tofu, or sprinkled with roasted soy nuts over brown rice with hot and sour or miso soup.

Pasta- saute various veggies, with salt cured olives or capers in veggie broth. Serve over whole wheat or soy pasta and top with shredded soy mozzerrella.
(PS Pasta does not make you fat. Sitting on your butt makes you fat.)

Bean soup or chili, yum! With plain soy yogurt or cheese on top with a nice salad topped with pine nuts and dried fruit and a fresh loaf of crusty whole grain bread. Then there's pizza, grilled soy cheese sandwiches (soy cheese actually melts better) and tomato soup, veggie stew with biscuits, rice and pinenut stuffed green peppers, rice and beans and greens, with cornbread, of course. Potato pancakes with fried apples and soy sausages... a bowl of cereal with soy milk on top...

That should feed you for awhile.

Answer 9

Pasta makes you fat. Try extra firm tofu. You can put anything on it, like salad dressing, tomato sauce, etc. Delicious.