Vegan Recipies?

Question

Hello Everyone!

My husband has started fasting for the holiday season. (Religious) He can not have dairy or meat. Seafood is ok. Any good recipies out there we could try. I'm not a big fan of seafood so i would like to try something else. Maybe with ToFu? Any suggestions would be apprechaited.

DR. A**Hole- is that really necssery?

Answer 1

Ginger Orange Tofu Teriyaki recipe

1/4 cup low-sodium soy sauce
3 tablespoons rice wine vinegar
2 tablespoons honey
2 cloves garlic, minced
2 tablespoons minced fresh ginger
1 teaspoon orange zest
2 tablespoons orange juice
1 pound firm tofu, cut across in 1/4 inch slices

Preheat oven to 400 degrees F.

In a 6 x 9-inch baking dish, combine the soy sauce, rice wine vinegar, honey, garlic, ginger, orange zest and orange juice. Whisk until the honey is dissolved. Lay the tofu slices in the baking dish, overlapping slightly as necessary. Spoon sauce on top of the tofu. Bake for 30 minutes, or until the tofu is lightly browned and somewhat firmer.

Serve the tofu cutlets fanned out on each plate.

Makes 4 servings.

Tofu Scramble (Metric)

1 packet firm tofu, drained and crumbled
1 tbsp. vegetable oil
125g green pepper, chopped
125g onion, chopped
75g fresh mushrooms, sliced
2 cloves garlic, chopped
1/4 tsp. turmeric
75 to 125ml barbecue sauce (optional)
50g Bac-o-Bits (optional)
Salt and pepper, to taste

• Sauté the crumbled tofu in oil until dry. Add the remaining ingredients and continue to cook for 5 to 10 minutes.

Answer 2

ToFu fingers

1 Block Extra Firm Tofu

1 Pkg Original Shake and Bake

Vegetable Oil

Marinade

1/3 Cup Light Tamari Soy Sauce

1/3 Cup Teryaki Sauce

1/4 Cup Maple Syrup or Other Sweetner



Cut tofu into 1/2" slices (one block makes about 8-9 slices), and then cut the slices in half to make fingers. Mix all the marinade ingredients in a bowl and pour over the tofu. Cover the tofu and let it marinade in the fridge for at least 2 hours (the longer you leave it in the marinade, the better it tastes. I usually let my tofu marinade all day).

When you are ready to use the tofu, remove it from the marinade and coat all the fingers with Shake and Bake. Cover the bottom of a non stick frying pan with vegetable oil. Place all the fingers in the pan, and cook over medium heat until both sides are golden brown.

When the tofu fingers are ready, pat them down with paper towel to get rid some of the excess oil. Serve immediately with plum sauce or other desired condiment.



I just found these sites and thought they were great!

Answer 3

Scrambled Tofu on Toast

Ingredients

half a box of tofu
knob of margarine
soya milk
black pepper
herbs
bread
1 tsp vegan boullian powder

To make the scrambled tofu take the tofu out of the packet and mash up with a fork or potato masher. Mix with a dash of milk. Then put on the heat and add a knob of margarine. Once the margarine is melted and all ingredients are mixed together season with the black pepper and herbs. Add the vegan boullian powder if you like it to look more yellow and have a more salty taste.

Once the tofu is heated thoroughly serve on toast and add extra black pepper.

It is best if you continually stir this recipe to prevent sticking.

---------------------------------------------------
Tofu Kebabs with Peanut Sauce

Ingredients

1/2 pack tofu
vegetable oil
peanut butter

Wash the tofu and cut into cubes. Heat the oil in a pan and carefully place in the tofu squares (this will spit if the tofu is still wet so you could dry it with kitchen paper first). Cook the cubes until they are well browned on all sides.

While they are frying spoon out 2 tablespoons of peanut butter into a bowl and microwave for 30 seconds. Smooth peanut butter is easier to pick up with the kebabs, but crunchy gives a nicer texture.

Once the tofu cubes are cooked carefully pick them up with the cocktail sticks and serve on a plate with the hot sauce.

Answer 4

Tofu stirfry.

1 tablespoon oil
1 medium onion, cut into eighths
1 teaspoon crushed garlic
'/z teaspoon grated ginger
I red capsicum, chopped
I medium carrot, sliced diagonally
I bunch asparagus, chopped into three or four pieces
1 or 2 zuchinni, sliced
1'/z cups sliced mushrooms
2 cups broccoli florets
200 g Thai spicy tofu, cubed ( I usually use plain tofu)
1 tablespoon cornflower
2 teaspoons sugar
1'/z tablespoons soy sauce

1. Heat the oil in a wok or frying pan. Stir-fry the onion, garlic and ginger for 1 minute.

2. Add the capsicum, carrot, asparagus and squash and stir-fry for 2 more minutes.

3. Add the mushrooms, broccoli and tofu and stirfry- until the vegetables are still crisp, yet tender.

4. Combine the cornflour and sugar. Slowly add the soy sauce and 1 cup of water, stirring until smooth.

5. Add the liquid to the vegetables, stirring until it boils and thickens.

6. Serve immediately with boiled rice. Serves 4

Answer 5

Awesome! I'm going Vegan for lent. You should hit me up if she would want to talk, as it would be great to feel like I was doing this with someone! Last time I was vegan for lent my boyfriend made me an awesome V-day dinner. Lots of veggies marinanted in an italian dressing type sauce then grilled on the grill. Awesome mashed potatoes can be made with potatoes, soy milk, vegan butter, and a little brags amino acids. I'm giving up sugar as well, but with vegan butter and egg replacer you can make some awesome brownies/cookies!

Answer 6

Crockpot Vegetable Stew

6 New Potatoes, Quartered
1/2 bag baby carrots
1 onion, cut into chunks
1 can vegetable broth
1 can diced tomatoes w/ Italian Seasoning
2 Tablespoons chopped garlic
Salt to taste
A few dashes of Kitchen Bouquet


Toss all together in crock pot and cook on low for
about 8 hours. This stew is even better the next day!

Answer 7

There are a load of Vegan specific sites and you can really find some tasty recipes for your specific diet needs. There is Veganmeat.com,Vegweb, VeganChef.com and so many more, you can also just pick and choose from cultural foods that don't depend on meat - like Greek Dolmaldes, Flalfel, Indian Curries, etc. The variety is endless. I make a habit of serving 1 vegetarian dinner a week to give my family's tummies a break from meats and make sure they are getting enough fiber and soluble nutrients.

Answer 8

Tex-Mex Salad with Chili Vinaigrette

Makes 8 to 10 servings

Ingredients:
Salad:
1 cup long grain rice
1 15 ounce can pinto beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
3 green onions, sliced
1/4 cup red sweet pepper, chopped
Vinaigrette:
1/4 cup corn oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalapeño peppers, stemmed, halved and seeded
1 teaspoon chili powder (or more to taste)
1/4 teaspoon salt
1/2 teaspoon ground cumin
Preparation:
Salad:
Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)

Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss lightly to mix.
Vinaigrette:
Combine corn oil, lime juice, vinegar, brown sugar, jalapeño pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.

Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature.

Answer 9

Most cookbooks have a vegetable section... with good to excellent receipes....

or go to any store like Waldon's... and check out the cook book section... there will be a few specifically for vegetarians... also check those that say "diabetic"... they usually have some great vegetarian recipes...

also there is web site vrg.org and goveg.com has a section of vegetarian diets.

Answer 10

Tofu salad

Here is the link. You can add rice noodles to it. I think it would make it even better.

http://allrecipes.com/Recipe/Tofu-Salad/Detail.aspx