vegan recipes
Vegan Potato Leek Soup
Mar 13th
This is a perfect soup for a cold day, or even if you are just needing a little comfort food. This is a recipe I’ve been using for a while which turns out really well I think because of the sweetness of the apples. Feel free to leave them out if it’s not your thing, but don’t be afraid to try it!
Potato Leek Soup
INGREDIENTS
- 500 g / 1.1 lb potatoes
- 2 leek stalks
- 1 onion diced
- 2 apples (can be omitted)
- Salt
- Pepper
- 1 dl / 100 ml / 3.4 fl oz olive oil
- 1 litre / 2.1 pints of water
METHOD
Peel and dice potatoes finely. Clean the leeks and slice one of them roughly, the other finely. Shred the apples, roughly. Saute the potatoes and the roughly cut leek, with salt and pepper. Add the apples. Turn and add water. Let it boil until the potatoes are tender and blend the soup while adding olive oil (add, if you like, a splash of white wine). Sprinkle with the finely sliced leek and serve…
posted by Nikitta/MEow via vegan-food.net
A Deli Style Vegan Cheesecake
Feb 26th
Have you always had a weakness for cheesecake, but are afraid you’d have to say goodbye to it forever?Lucky for us here are plenty of amazing vegan cheesecake recipes that give is what we’re craving. This recipe in particular is quite nice and I make it more often than I should.
Deli Style Vegan Cheesecake
INGREDIENTS
1 1/4 cups water
2/3 cup maple syrup
1/2 cup brown rice syrup
1/2 cup raw cashew pieces
1/4 cup fresh squeezed lemon juice
4 T agar flakes
3 T arrowroot or cornstarch
1 T vanilla extract
1 t salt
1 lb / 450 g tofu, drained and crumbled (firm, regular is recommended, but others work just as well in my experience)
1 prepared cheesecake crust
METHOD
Preheat your oven to 350F/180C. Place all of the ingredients, except the tofu, in a blender or food processor and mix until smooth and creamy. Pour half of the mixture into a bowl and set it aside.
Gradually add half of the crumbled tofu to the mixture in the food processor, and blend once again until completely smooth. Pour the mixture carefully and evenly into a prepared crust. Do the same again with the remaining tofu and reserved mixture. Smooth out the top with a rubber spatula.
Bake for 1 hour, cool at room temperature, and then chill at least four hours before serving. The top will crack while cooling, just like ‘real’ cheesecake.
NOTES
This recipe was recently posted and is the best i’ve tried. I believe it came from ‘The Uncheese Cookbook’ by Joanne Stepaniak. I keep meaning to buy it one of these days.
Serving suggestions: Top with fresh berries, peach slices, or a fresh compote.
Substitutions: In place of flaked agar – 2 t powdered agar. In place of brown rice syrup – barley malt syrup, or dark corn syrup.
Recipe by Ashley/Medellia12 via veganfood.net
Vegan Potato Salad
Feb 23rd
I’ve found that this recipe gives the best consistency and taste I’ve come across when it comes to vegan potato salad. It’s the perfect side dish for some many different meals. The recipe is kind of a play it ear with the portions, but you’ll get the feel once you start putting it together.
INGREDIENTS
Silken tofu
Lemon juice
Mustard
Olive oil
Salt
Pepper
White vinegar
Celery, chopped
Green onion
Red onion
Yukon Gold potato cubes, boiled
METHOD
Use silken tofu, lemon juice, and a good squirt of mustard, a tiny bit of olive oil, some salt and pepper, and white vinegar, for the ‘mayo’ part.
Then I pan-fried little tofu cubes until they are pretty dry and firm, but not too golden for the ‘egg-y’ part
combine everything with chopped celery, green onion, red onion, and boiled yukon gold potato cubes.
originally found this at vegan-food.net
Oatmeal Breakfast Bar
Feb 19th
Here is an easy vegan recipe for your cookbooks. These are delicious oatmeal bars that are perfect for a quick breakfast or snack throughout the day. You can definitely add fruit and nuts to them for extra nutrition and flavor. Enjoy!
Oatmeal Breakfast Bars
INGREDIENTS
1 cup of margarine,
1 cup of sugar
3 cups of oats
1 cup of flour
Squeezed one whole lemon
You can also add:
1 t vanilla
1 cup raisins
1 cup chopped walnuts
2 t cinnamon
METHOD
1. Preheat oven 350F/180C and grease a 9 x 13 inch (23 x 33 cm) tin.
2. Cream the margarine with the sugar in a large bowl until light and fluffy.
3. Beat in the oats, flour and lemon (and a pinch of grated zest from lemon)
4. Pat all into the tin and baked for 35 minutes (or until top is golden), and then cut into squares
NOTES
Maybe I could have used this mixture for cookies – what do I know, I’m not a chef 
But it would be nice to be one…
Recipe by Vikkie Richmond
Olive Rosemary Flatbread
Feb 18th
Here is a simple and effective vegan flatbread recipe. I personally enjoy it fresh from the oven, but it will keep for several days and can be used in a number of different ways. I like to top mine with tomatoes for a simple and healthy snack.
Olive Rosemary Flatbread
INGREDIENTS
1 tablespoon active dry yeast or 1/4 ounce / 8 grams package yeast
1 1/2 cups lukewarm water
7 tablespoons olive oil
3 cups bread flour, plus extra for kneading
1/2 cup whole wheat flour
2 teaspoons coarse salt
2 large cloves garlic, minced
1/4 cup finely chopped kalamata olives
1 teaspoon minced fresh rosemary
METHOD
In a large bowl, sprinkle yeast over water and stir with fork to dissolve. Let stand 5 min. Whisk in 4 tablespoons olive oil.
In separate bowl, mix bread flour, whole wheat flour and 1 teaspoon salt. Add flour, one cup at a time, to yeast mixture, stirring well after each addition. When dough begins to come away from sides of bowl, turn out onto lightly floured work surface. Knead in garlic, olives and 1/2 teaspoon rosemary. Continue kneading, adding more flour as nec, until dough is shiny, elastic and no longer sticky, about 10 min.
Transfer dough to lightly oiled bowl and turn to coat all sides with oil. Cover bowl with plastic wrap and set aside until dough triples in volume, about 2 hrs.
Punch down dough and place in a greased 13 x 9 inch (33 x 23 centimeter) baking sheet. Press and pat dough until it covers entire surface of pan. Cover with a towel and let rise until dough reaches top edge of sheet, about 45 minutes.
Preheat oven to 400F/205C. Just before baking, dimple dough with fingertips and drizzle surface with 2 tablespoons olive oil. Sprinkle with remaining 1/2 teaspoon rosemary and remaining 1 teaspoon salt. Place on middle oven rack. Put an empty baking dish on lower rack. Quickly pour 1 cup boiling water into empty dish and close door. Bake until bread is well risen and golden 20 – 25 min. Remove bread from pan to wire rack. Brush surface with remaining 1 tablespoon oil. Cut into squares and serve warm.
original recipe found at vegan-food.net
Simple Vegan Bagel Recipe
Feb 8th
A lot of bagels you can buy from the store just simply are not vegan. I found this recipe over at vegan-recipe.net and have been using it a lot.. Sure it takes a little time, but you can always make them the night before and have delicious vegan bagels waiting for you the next morning. You can easily turn these into onion, sesame, everything, whatever kind of bagel you like.
Simple Vegan Bagel Recipe
INGREDIENTS
2 tablespoons baking yeast
6 tablespoons sugar
2 cups warm water
6 cups unbleached white flour
1/2 cup oil
2 teaspoons salt
1/3 cup sugar
Additional flour for kneading
METHOD
Dissolve 2 tablespoons baking yeast and 6 tablespoons sugar in 2 cups warm water. Add 2 cups unbleached white flour, beating it in with a whisk. Let rise as a sponge for about 10 minutes. Beat in 1/2 cup oil, 2 teaspoon salt and about 4 more cups flour (use a whisk until it gets too thick – then just use a spoon).
Turn dough out on a floured board and knead for about 10 minutes. Add only enough flour on the board to prevent sticking. The dough should be soft but not sticky. Roll lumps of dough between your hand and the work table into rolls 3/4 inch x 8 inches (0.7 x 20 centimeters). Take one end of a roll and wrap around your first two fingers into bagel shape, sealing the two ends by rolling them together between your fingers and worktable to make a smooth seam. Let rise 5 minutes on a well floured board. Repeat until you have about 30 bagels.
Have ready a 4 liter (4 quart) pot two thirds full of boiling water. Add 1/3 cup sugar. Drop 4 or 5 bagels into the rapidly boiling water, risen side down, and put on a lid. Boil 30 seconds on one side then 30 seconds on the other, keeping a rapid boil all the time. Remove bagels with a slotted spatula and place about 1/2 inch / 7 millimeters apart on a well-oiled cookie sheet. Bake at 180C/375F for 25-30 minutes or until golden brown.
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