Do You Know Of Any GOOD Vegan Recipes?

Question

Please let me know... meat eaters need not apply.

Answer 1

Try the following
Walnut and mushroom pie
250g/8oz can tomatoes
375g/12oz oyster mushrooms, sliced
125g/4oz shelled walnuts
1 carrot, finely chopped
1 red onion, chopped
1 red pepper, de-seeded and chopped
1 tbsp chopped dates
1 tsp mustard powder
500g/1lb vegan puff pastry
1 tbsp vegan gravy powder or cornflour
1 tsp carob powder
2 tbsp rapeseed oil
1 dessertspoon yeast extract
1 tbsp balsamic vinegar
1 tbsp chopped parsley
1 tsp black pepper
1 tbsp Soyannaise, to glaze
1 dessertspoon sesame seeds, to garnish

Method
1. Oil a 30cm/12in pie dish or six 10cm/4in individual dishes. Preheat the oven to 180C/350F/Gas mark 4.
2. Place the tomatoes in a food processor or liquidiser and blend to a purée. Transfer the purée to a large saucepan and bring to the boil, then reduce the heat to a simmer. Add the mushrooms, walnuts, carrot, onion, red pepper, dates and mustard powder, stir well, then cover the pan and simmer for 15 minutes.
3. Meanwhile, flour a work surface, cut the pastry in half and roll out to a 5mm/¼in thickness. Use to line the prepared dish or dishes, arrange baking parchment over the pastry and place some baking beans on top, then bake blind for seven minutes.
4. Combine all the remaining ingredients in a small jug and gradually pour into the stew, stirring constantly as it thickens.
5. Spoon the stew into the pie crust. Roll out the remaining pastry and use to cover the pie(s).
6. Brush the pastry with soya mayonnaise, sprinkle with the sesame seeds and bake the pie(s) for 25-30 minutes, until puffed and golden. Serve with mashed potato and steamed vegetables drizzled with oil.

or Crispy duckless pancakes
1 tbsp soy sauce
1 tbsp blackstrap molasses
2 tbsp avocado oil
250g/8oz mock duck or tofu, crumbled
1 onion, finely chopped
6 mushrooms, sliced
12 rice pancakes, fresh or dried
2 tbsp sesame seeds
1 cucumber, sliced into short lengths
6 spring onions, sliced into lengths
1 lime, quartered
6 tbsp vegan oyster sauce

Method
1. Oil a baking sheet. Preheat the oven to 180C/350F/Gas mark 4. 2. Mix the soy sauce, molasses and oil in a bowl, then add the mock duck, onion and mushrooms and stir thoroughly to coat.
3. Place a thin layer of the mock duck mixture on the prepared baking sheet and bake for 20-25 minutes, until crispy.
4. Heat the rice pancakes according to the packet instructions.
5. Place the mock duck, sesame seeds, cucumber, spring onions, lime and oyster sauce in separate serving bowls.
6. At the table, spread a teaspoonful of oyster sauce on a warm pancake. Top with a spoonful of mock duck, a few sticks of cucumber, a spoonful of spring onion, a sprinkling of sesame seeds and a squeeze of lime juice, then roll up and eat.

or Chestnut, leek and mushroom tartlets
225g/8oz ready-made puff pastry (thawed if frozen)
55g/2oz wild rice
2 tbsp olive oil
15g/½oz vegan margarine
370g/13oz leeks, finely chopped
110g/4oz oyster mushrooms, sliced
200g/7oz packed cooked and peeled chestnuts, chopped
2 sprigs fresh rosemary, leaves only, chopped
1 tbsp fresh sage, finely chopped
salt and freshly ground black pepper
1-2 tbsp shoyu or Henderson's relish

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Roll out the pastry on a lightly floured board. Use to line either four individual 10cm/4in loose bottomed flan rings or one 20cm/8in large one. Do not trim the excess pastry yet. Prick the base all over and leave to rest in the fridge for 30 minutes. Bake blind for 15-20 minutes until the pastry is cooked, then trim off the excess.
3. Cook the rice in boiling water until the grains split (about 30-40 minutes). Drain and allow to cool.
4. Heat the olive oil and margarine in a frying pan and gently fry the leeks for about five minutes until soft.
5. Add the mushrooms and fry for a further five minutes, then stir in the chestnuts, rosemary, sage and cooked wild rice and season well with salt and freshly ground black pepper.
6. Add the shoyu or Henderson's relish and cook for a further two minutes.
7. Spoon the filling into the pastry case(s) and return to the oven to bake for 5-10 minutes, until warmed through

or Vegan scones

8oz self-raising flour
1 tsp baking powder
1½oz soya margarine, plus extra for greasing
2 tbsp caster sugar
150ml/4¼fl oz soya milk, plus extra for glazing
To serve
strawberry jam

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Sift the flour and baking powder into a large bowl, and rub in the soya margarine until the mixture resembles breadcrumbs.
3. Add the sugar and mix together thoroughly.
4. Make a well in the middle of the mixture, and slowly pour in the soya milk, stirring with a metal spoon. Bring the mixture together until it forms a dough. 5. Generously flour a large board and knead the dough for five minutes. Roll it out to a thickness of about 2.5cm/1in and, using a fluted 9cm/3in cutter, cut rounds from the dough. 6. Place the rounds on a greased and floured non-stick baking tray, and glaze the top using the extra soya milk.
7. Cook in the top of the oven for about 15 minutes, until a deep golden brown colour. 8. Leave to cool. 9. Serve with strawberry jam

or Vegan flapjacks
170g/6oz soya margarine
170g/6oz caster sugar
225g/8oz porridge oats

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. In a saucepan melt the soya margarine. Turn off the heat, and add the sugar and oats, mixing thoroughly with a wooden spoon.
3. Line with greaseproof paper a deep 20cm/9in square or rectangle baking tin.
4. Pour the mixture into the tin, and flatten with the back of the wooden spoon.
5. Bake near the top of the oven for about 25 minutes. The flapjacks should be golden brown.
6. Cut immediately into squares, and leave to cool before turning out. Store in an airtight container.

Answer 2

Vegan Mac & cheese

Have ready
3 1/2 C (dry) elbow macaroni, cooked

Sauce

* 1/2 C vegan margarine
* 1/2 C flour
* 3 1/2 C boiling water
* 2 T soy sauce (or Bragg's Liquid Aminos)
* 1 1/2 tsp salt
* 1 1/2 tsp garlic powder (or crushed fresh garlic)
* pinch of turmeric
* 1/4 C vegetable oil
* 1 C nutritional yeast flakes
* paprika (optional)

Preheat oven to 350 F. In a saucepan, melt margarine over low heat. Beat in flower with a wire whisk (or fork) and continue to beat over medium heat until mixture is smooth and bubbly.

Whip in boiling water, soy sauce, salt, garlic powder, and turmeric, beating well. Cook the sauce until it thickens and bubbles; then whip in the oil and nutritional yeast flakes.

Mix part of the sauce with the noodles and put in casserole dish. Then pour a generous amount of the sauce on top. Sprinkle with paprika, and bake for 15 minutes. Then put under broiler for a few minutes until top is crisp.

Answer 3

The best thing you can do is go buy yourself a fantastic vegan cookbook. My favorite is "Vegan with a Vengeance" by Isa Chandra Moskowitz. I've made more recipes out of that cookbook than any other cookbook I have ever owned. All have been delicious, easy and cheap and require pretty normal ingredients, nothing has been hard to find.

Answer 4

Tropischetta

1 can well drained pineapple tidbits
¼-1/3 cup olive oil
¼ cup? sundried tomatoes packed in oil (cut thinly in julienne style)
2-4 cloves chopped garlic
2/3 tbs of freshly chopped basil
(ALL “measurements” are approximate)

Heat oil in a skillet and then add well drained pineapple. Cook for a few minutes until pineapple starts to become soft. Add garlic and cook for a few more minutes, add tomatoes, cook for a few more minutes, add basil stir for another minute or so and remove from heat. Let cool to and place in a glass bowl. After it has cooled, cover and refrigerate.

Serve over fresh Italian bread… it can be toasted if you wish, but not necessary. Let me know if you can think of a better name for this. I came up with this about 5 years ago and never actually named it, but since it was inspired by bruschetta and is made with pineapple, I thought Tropischetta might be a decent name.

Good luck and let me know if you liked it.

Answer 5

The Accidental Vegan (book) has really good recipes. The recipes aren't full of gourmet ingredients like braise fennel and pine nuts either like some cookbooks.

Answer 6

do you like tofu? Because if you do [I loooove it] then I have a good recipe. [I'm a vegetarian but this one is vegan friendly]

Cut up a block of tofu into cubes and slice some green peppers and jalapenos. Stir fry them together with a little oil and some soy sauce. Serve with rice/ricenoodles or alone! It's so yummy!

Answer 7

I am a vegetarian but I still make some vegan dishes and baked goods...here are my favorite..

World's best vegan brownies
1 cup unsweetened applesauce
1/2 cup sugar
1 teaspoon vanilla
3/4 cup unbleached white flour
1/3 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet vegan chocolate chips
1/3 cup walnuts (optional)
1 dash cinnamon (optional)

Preheat oven to 350 and lightly spray or oil an 8 x 8 baking pan.
Mix applesauce, sugar, and vanilla in a medium bowl. In another bowl, whisk flour, cocoa, baking powder, baking soda, and salt (and cinnamon if using) together.
Make a well in the center of the dry ingredients and add the applesauce mixture. Mix until just combined. Gently fold in chocolate chips (and walnuts if using).
Spread in prepared pan and bake 25-30 min, until center is firm and not sticky. Cool completely before slicing.

Vegan Pizza Dough
3-3 1/2 cups flour
2 1/2 ounces fast rising yeast
1 teaspoon salt
1 cup water, very warm
2 tablespoons olive oil

Preheat oven to 400 degrees F.
In large bowl, combine flour, yeast, and salt. Add warm water and olive oil, knead about 5 minutes or until mixture is well combined and forms a ball. Let dough sit for 10 minutes in a warm place.
Roll out dough and fit to oiled cookie sheet or pizza pan. Place in oven and bake for approximately 10 minutes or until very slightly browned.
Remove from oven and let cool. Add pizza toppings of your choice. Return pizza to oven and bake approximately 10-20 minutes or until cheese is melted. Cool, slice, and serve.

Vegan Coffee Cake
1 1/2 cups all-purpose flour (preferably unbleached)
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (or just a few dashes)
1 cup plain soy yogurt (I use So Nice brand)
3 teaspoons egg substitute (such as Ener-G)
4 tablespoons water
For the topping
2 tablespoons flour (whole wheat is good)
1 tablespoon vegan margarine (or use veg. oil plus a dash of salt)
5 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 cup walnuts or other nuts
Make the streusel topping: mix together the 2 tbsp flour, brown sugar, cinnamon, margarine in a small bowl; add nuts and set aside.
Sift or stir together the flour, sugar, baking soda, baking powder, and salt in a medium bowl.
Stir the egg replacer into the water until mixed (in a large bowl), then add the soy yogurt (be sure to use a brand of soy yogurt that is very smooth and creamy tasting).
Add dry ingredients to the yogurt mixture and beat with a spoon just until smooth.
Scrape into an 8" or 9" pan, either nonstick or lightly oiled/sprayed.
Sprinkle the streusel topping evenly over the batter.
Bake in preheated 350 degrees F oven, for about 30-35 minutes or until done (depends on the size/shape of your pan- you may need to check after 25 min if the pan is quite shallow).

Answer 8

There are a million things you can do.

Think of any combo of veggie/tofu stir fry with various sauces.
Bean soup/stews. Add combos of soaked beans, various veggies and seasonings.
Brown rice and steamed veggies.
Grilled fruit and peanut butter sandwiches.
Sweet soups with dried fruit.
Roasted and pureed veggies with crackers or crust bread. (Think eggplant or roasted peppers.)
Salads with bulgar wheat.
Hummus and anything.
My personal favorite: Lentil Dal.
Soak about 2 cups of lentils for one hour.
In large stockpot, add lentils, 2 carrots, 3 cloves garlic, 1/2 an onion, 2Tbs curry seasoning, and about 4 cups water. Cook for about an hour.
Serve with flatbread or rice. Also goes well with a little side dish of steamed spinich.

Answer 9

my bf just made me a loaded bake potato
bake on large potato then mash it in a plate.. chili beans on it.. or kidney.. cheese and put in microwave for a min or 2 so the cheese melts.. top it off with sour cream... i thought it looked nasty ... but i tasted it and it was good


oh yeah meat eater here.. but do like to experiment

Answer 10

Seriously, the VERY best I've ever tasted or seen have been from this site:

http://www.vegweb.com

You'll be amazed, I promise. It's all vegan.

Answer 11

Hello, please visit the following website for the Vegan recipes:
http://www.kidshealth.org/teen/recipes/