Vegans- what's your favorite meal to make?

Question

Nope, not a vegan, just like to open my mind a little.

Answer 1

Chick pea curry with rice.

3-4 garlic cloves
1 big chunk of ginger root
1 large onion (variety of your choice)
1 large pepper (variety of your choice)
1 large pepper (of a different variety)
1 cup long grain brown rice
1/2 cup dried chick peas (or one can drained and rinsed)
curry powder
sea salt
peppercorns

1) clean and start cooking the chickpeas in pressure cooker with a couple cups of water for about 25 minutes after pressure achieved or drain and rinse can and put off to the side
2) clean and dice the vegetable matter, use a garlic crusher if you have one otherwise use the flat edge of a knife to crush and then chop.
3) ginger is a pain, use whatever you have around to chop it decently finely or grate it.
4) put prepped veggies into frying pan, try to get all the juices in there too, add a bit of olive oil enough to coat everything
5) add curry powder and a bit of ground peppercorns and sea salt
6) start heating stirring frequently for a few minutes until you start to notice the onions becoming clearish
7) add the dried rice, continue stirring for a few minutes
8) add 2.5 cups of water, reduce heat and cover
9) stir every couple of minutes making sure nothing burns to the bottom, add the chickpeas after about 10 or 15 minutes
10) serve and enjoy, make it as spicy or as tame as you like.

Answer 2

I don't really have a favorite meal to make, I must say. But I now have an old reliable recipe I'll make for omnis that I found on VegWeb:

1 lb firm or extra-firm tofu
1/4 cup nutritional yeast
2 tbsp flour
1/4 cup lemon juice
2 tbsp soy sauce
1 tbsp vinegar (balsamic works best)
green onions, chopped
1/2 bell pepper, sliced, or a couple of handfuls of frozen bell peppers (I use the stoplight peppers from Whole Foods)
capers

Saute tofu on both sides until it begins to brown. Add nutritional yeast and flour and stir to coat. Add lemon juice, soy sauce, and vinegar to make a sauce until liquid is absorbed. Add veggies and capers and cook until veggies are tender-crisp.

I usually have it with a potato, but you can also serve it with rice. It's kind of tart, but I really like it.

Answer 3

My well-known vegan meal: get a bowl, placed rice, then placed black beans. Get a cup. placed avacodo in it, upload salt, upload garlic powder, harm harm harm, stir unill its like frosting. Then drop a pair spoon fuls over your beans. Its soo good:) And for a dessart: you be attentive to those quaker oat rice tarts? get one million brown rice cracker, upload a tbs of almond butter, upload 2 tbs of apple sauce. upload a splash of cinnamon. Then get one million/2 of a banana and slice it up, then placed it on :) i'm on an anti inflation weight loss software + vegan. And now I choose this over a cheese Burger and cake :)

Answer 4

Without a doubt, Rice and Beans! It is the perfect food if done right. If I believed in the old myths, I would believe that when Prometheus stole fire from the gods, he also stole the recipe for rice and beans!

Now, Terry, I have some questions for you: are you a vegan? Are you also a Muslimah? Do you plan on going on Hajj? If so, do you plan on taking part (even if only financially) in the animal sacrifices that happen during the great Hajj?

Answer 5

tofu fry up

1. Half an onion sliced
2. two hand fulls of washed leeks an spannish
3. 6 or 7 washed small mushrooms sliced
4. Firm tofu sliced

stir fried for 20 minutes

Answer 6

Pasta, tomato sauce, and Nate's Meatless Meatballs.

Also love vegan BLTs with Smart Bacon and Vegenaise mayo. Mmm.

Answer 7

Ooh, there are so many. Any curry, especially Thai curry. And spring rolls and veggie sushi. Lots of fried things, like fried green tomatoes.

Here's one of my favorite, easy curries to make:

INGREDIENTS:

* 2 bunches green onions
* 1 (14 ounce) can light coconut milk
* 1/4 cup soy sauce, divided
* 1/2 teaspoon brown sugar
* 1 1/2 teaspoons curry powder
* 1 teaspoon minced fresh ginger
* 2 teaspoons chile paste
* 1 pound firm tofu, cut into 3/4 inch cubes
* 4 roma (plum) tomatoes, chopped
* 1 yellow bell pepper, thinly sliced
* 4 ounces fresh mushrooms, chopped
* 1/4 cup chopped fresh basil
* salt to taste

DIRECTIONS:

1. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

You can serve it over rice or noodles, by itself, or mix in bok choy. And you can do substitutes quite easily, such as using chile powder instead of paste... very versatile.

Answer 8

mediterranean tofu with pasta and a vegan chocolate cupcake for dessert :]

Answer 9

tofu and salad..

lettuce, tomatoes, cucumbers, tofu squares... (and sometimes almonds or walnuts ++especially if they're carmalized!) And your favorite vegan dressing!

Answer 10

peanut butter&jelly sanwhiches :o)
"raw" tofu on salad
raw veggies
low fat soy milk with cerealllllll
fruit, nuts and pretzels
Amy's frozen vegan fooods..

many more...