anyone know any good vegan recepies?

Question

vegan means i don't eat cheese either

or dairy at all

Answer 1

Here is a great vegan, and yes it is vegan, meal. I like to add some fresh mushrooms and some black olives. You could even add some squash or eggplant if you want. I got it off of www.vegweb.com, there are tons of great vegan recipes on this site.

Cheesy Pasta Bake

Ingredients (use vegan versions):

1 box Mori Nu tofu, extra firm
enough pasta to fill an 8x8 pan (hand full)
8 ounces of your favorite marinara
1/2 block of vegan gourmet mozzarella
spices: parsley, basil, garlic
optional: cayenne

Directions:

Cook the spaghetti halfway. You don't want it to be mushy once you bake it.

While that's cooking, drain the box of tofu and put it into a medium/small bowl. Squish with a fork into small pieces.

Add the parsley, basil and garlic (add more of the spices you like best). I mix in a lot of all three. Blend with your fork but don't squish the tofu into too tiny of pieces.

Then, grate your mozzarella. Use 1/3 to 1/2 of a block of vegan gourmet mozzarella. Put aside.

Drain pasta. Put the pasta into the pan. Add all of the tofu ricotta mix. Mix them together.

Now pour your pasta sauce on top of the pasta/ricotta mixture. Pour a little more sauce than you think, so it doesn't dry out.

Mix all three ingredients well. You can even put some of the extra ricotta on top, if you had any left over.

Once you've mixed the pasta, ricotta and sauce so that it's equally spaced in the pan, simply add the vegan gourmet mozzarella on top. Use as much as you like.

It's important to spray the top of the cheese with your Pam or other oil spray. This makes the cheese on top melt smoothly and have a golden color when it's done.

Bake on high, at least 400 degrees (even up to 500) until it bubbles. Don't be afraid to let it cook until it bubbles and starts turning brown.

Serves: 4

Preparation time: 30 minutes


Hope you enjoy this....it is really delicious.

Answer 2

Mushroom and Bean Chilli

a little sunflower oil
I used a teaspoon of chilli powder and a teaspooon of pure ground red chillis but adjust to your preference of hotness!
3 cloves of garlic, crushed
1 large onion, chopped
1 green pepper, roughly chopped
5 large flat mushrooms, thinly sliced
1 tin of chopped tomatoes
1 tablespoon of tomato puree (paste)
2 cans of beans - I used red kidney beans and chick peas
salt to taste
1-2 teaspoons of cornflour mixed with a little water if the sauce needs thickening

Heat the oil and fry the garlic, onion, pepper and spices for a few minutes until softened. Add the mushrooms and cook for a further few minutes until well combined. Add the tomatoes, puree, beans, salt and possibly some water to help cover the veggies. Bring to the boil, turn down to simmer and cook gently until ready (20 minutes or so). Add the cornflour mixture if needed. Can easily be turned into a veritable feast with the addition of: a fresh green salad; rice or baked potato; cucumber mixed with soya yoghurt, omega oil and cider vinegar; a salad of tomatoes and red onion: some guacamole and tortilla chips.

Lentil Pie

about 300g red lentils
1 leek, chopped or cut into round slices
1 large carrot, chopped
3 sticks of celery, chopped
water to cook, enough to well cover the lentils
seasalt and fresh ground black pepper to taste
mashed potatoes to top (boiled and mashed up with soya milk, vegan margarine and a little salt - nice with lots of finely chopped parsley through it)

Place the lentils in a saucepan, well covered with water and bring to the boil and then turn down to a simmer. While it is simmering you can prepare the mashed potatoes. Add the vegetables and seasoning to the lentils and cook until tender. Place in large pie or lasange dish and top with the potatoes. Place under the grill until the potatoes are browned. Alternatively you can prepare this in advance and heat the whole thing up in the oven when required.

Answer 3

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 4

Great Vegan recipes here: www.hacres.com.

Everything I've tried is easy to make, tastes wonderful, and looks great.

Answer 5

I don't really know a lot of receipies but I try to make my own "pizza" I heat flour tortillas and put tomatoe sauce maybe with some spices and then add mushrooms and vegetables....it tastes good.

Answer 6

There are thousands of vegan recipes here:

http://www.recipezaar.com/recipes/vegan

Enjoy!

Answer 7

Hit the links below!

Answer 8

How about Celery with Cheeze Whiz?

Answer 9

nope.