Vegan Recipes!?

Question

I really don't do well with fussy vegan recepies most days...

Anyone have any amazing super nutricious VEGAN recepies?! With easy-to-get-hold-of ingrediants?

Answer 1

I haven't posted any Recipes here, but I have included several Links for you. There are just way too many to post here, plus the variations.
I am Vegan, and I substitute the Veggie Burgers or Veggie Crumbs for the meat....

Answer 2

The low fat vegetarian archives has many many recipes for Vegans. I am vegetarian and use it all the time. Cheers,

http://www.fatfree.com/cgi-bin/recipes.cgi

Answer 3

3-Bean Chili
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Keys : Chillies Low Calorie Fat Free Diet Grains Cereals Vegan
Ingredients :

1cupred beans
1cuppinto beans
1cupanasazi beans
2cuptomato juice
5cuptomatoes peeled and quartered
1medonion chopped
1medgreen pepper chopped
2xcloves garlic minced
4ozgreen chiles canned, diced
2medcarrots grated
30ozcanned hominy drained
1 1/2tblchili powder or to taste
2tspcumin ground
1/2tspsalt
1tsporegano

Method :

* Rinse beans and soak overnight, or for several hours. Drain, cover with water to about 1 inch over the beans, bring to a boil, and simmer, covered for about 45 minutes or so until beans are tender. Peel tomatoes, put in large saucepan with juice, and bring to a boil. Reduce heat and simmer for 30 minutes or so. Crush. Add beans and cooking liquid and rest of ingredients. Bring to a boil, and simmer 45 min to 1 hour.
* NOTES : So here's what I fixed for supper tonight, served with cornbread. It made a large pot and should give the two of us about 2 1/2 more meals. I fixed some instant pistachio pudding for dessert. I'm a little iffy on the exact amount of tomatoes used. I didn't measure them very well, and could have actually used a cup or so more. It was not particularly spicy. My husband added several dashes of Tabasco at the table.









A Piecrust You Can Trust
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Keys : Low Calorie Fat Free Diet Pies Crusts Pastry Vegan Vegetarian
Ingredients :

1cupall-purpose flour divided
3tblice water
1/2tspcider vinegar
1tblpowdered sugar
1/4tspsalt
1/4cupvegetable shortening

Method :

* Your wish is our command: an easy, homemade piecrust - without all the fat.
* Want a piecrust as good as Mom's, but with far less fat? Your search is over. This goof-proof, freezer-friendly homemade crust will impress your family and friends with its taste and texture, and knock their socks off when they find out it's light. The typical piecrust (homemade and store-bought alike) contributes 70% of the fat and more than half the calories in a slice of apple pie. Ours is only a fraction of that.
* How'd we do it? The key to this tender piecrust is a slurry - a mixture of flour and liquid (water and vinegar, in this case), which displaces much of the fat. We said this crust is easy, but to make it even easier, check out our step-by-steps as a reference while you're putting it together. And once you've got the crust down, fill it with one of our wonderful fillings for holidays - or any day.
* See Pastry Crust Step-By-Steps: http://www.cookinglight.com/special/sxs_pies.asp A slurry is a mixture of flour and liquid (water and vinegar in this recipe). It's the key to this tender low-fat crust. Pie weights can be ordered by mail or found in gourmet kitchen shops. You can also use uncooked dried beans, but save them to reuse as weights. They'll be too hard for cooking.
* 1. Preheat oven to 400 degrees.
* 2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour, ice water, and vinegar, stirring with a whisk until well-blended.
* 3. Combine 3/4 cup flour, sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle; freeze 10 minutes. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate or a 9-inch round removable-bottom tart pan. Remove plastic wrap. Press the dough against bottom and sides of pan. Fold edges under or flute decoratively. Line bottom of dough with a piece of foil; arrange pie weights on foil. Bake at 400 degrees for 20 minutes or until edge is lightly browned. Remove pie weights and foil; cool on a wire rack.
* Yield: 1 (9-inch) crust.
















A Little Italian Seasoning * RATING * 5 out of 5 2 reviews
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Keys : Condiments Seasoning Vegetarian Vegan Low Calorie Fat Free Diet Italian Italy European Mediterranean
Ingredients :

2tbldried basil
2tbldried marjoram
2tbldried oregano
2tblground coriander
2tbldried thyme
2tbldried rosemary
2tbldried savory
1tsphot red pepper flakes

Method :

* Use this herb and spice mixture in pasta sauces or with braised or roasted vegetables.
* MAKES A SCANT CUP
* In the bowl of a food processor, combine all the ingredients. Process for 30 seconds until finely ground. Transfer to a tightly sealed container, label. and date. Store in a cool dark place for up to 3 months.















Acorn Squash with Pepper Rice Stuffing
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Keys : Rice Stuffing Vegan Vegetables
Ingredients :

1xacorn squash (about 1-1/2 pounds)
1/4cuplong-grain rice
1xcarrot coarsely shredded
1smgreen bell pepper chopped
2xcloves garlic minced
1tspturmeric
1/2cupwater
1/2cupvegetable broth
1/4cupnonfat sour cream for garnish
1/4cupfresh parsley snipped, for garnish

Method :

* Cut the squash in half lengthwise and remove the seeds.
* Combine the rice, carrots, peppers, garlic and turmeric, and spoon the mixture into the squash cavities.
* Pour the water into an electric slow cooker (5 to 6 qt rectangular cooker), and add the squash halves, cavity-sides up. Pour the broth into the rice mixture in each cavity. Cook on LOW until the squash and rice are tender, 5 to 7 hours.
* Serve garnished with the sour cream and parsley (optional).
* sodium, 3.3 g dietary fiber (author's est)
* NOTES : Cook's notes: To serve this as a main dish, top each helping with shredded Cheddar cheese or chopped nuts, and allow l/2 squash per serving. (To cook 2 small squashes at once, use an electric skill simmer, instead of a slow cooker.)

Answer 4

y dont you try www.syvum.com..u can get some amazin veggie recipes from there..njoy!!