A Great Collection of Vegan Recipes and More
vegan recipes
Vegan Potato Salad
Sep 30th
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
Vegan Sesame Pancakes
Sep 12th
Another great breakfast recipes that is very simple and delicious. Sesame seeds add such a big flavor that compliments so many different types of food. The egg replacer will definitely make the pancakes a bit fluffier so I suggest you include them in the recipe.
Vegan Sesame Pancakes
INGREDIENTS
3/4 cup whole wheat flour
1/3 cup sesame seeds
Egg replacer for one egg (or you can do without it just fine)
1 T oil
1-2 T liquid sweetener (rice syrup, maple syrup, etc)
1/4 t salt
1 t baking powder
3/4 cup non-dairy milk
METHOD
Combine the wet ingredients, then slowly stir in the dry ingredients. Heat on a griddle on medium high heat. Yum!
Vegan Istanbul Pilaf
Sep 10th
This is a delicious and low fat vegan recipe with a taste of the middle east. The original recipe calls for chicken, but luckily there are plenty of quality substitutions available that are vegan. Make sure the margarine you are using is vegan as well.
Vegan Istanbul Pilaf
INGREDIENTS
3 T margarine
1 cup soy chicken substitute
1 1/2 cup white rice, rinsed well and drained
3 cups vegetable stock
1/2 cup slivered almonds
A pinch of saffron threads
1/2 cup sliced mushrooms
1 cup frozen mixed vegetables, thawed
Salt and pepper to taste
2 T chopped pistachios
METHOD
In a lidded saucepan, melt the margarine and saute the soy chicken for 4 minutes. Add rice and saute for 3 more minutes. Add stock, almonds, saffron, mushrooms, mixed vegetables, salt and pepper. Bring to a boil, lower heat to a simmer and cook for 17 minutes. Remove from the heat; uncover to release the steam. Let rest for 10 minutes covered by a towel.
After spooning into a serving bowl, sprinkle the top with pistachios.
Serves 4-6.
Delicious Vegan Cornbread
Sep 7th
Perfect, moist and delicious. Cornbread is the perfect side dish to any meal. Here is a simple recipe that turns out very well. The recipe calls for water or soy milk, but I would always recommend soy milk for a richer cornbread. Enjoy!
Delicious Vegan Cornbread
INGREDIENTS
3/4 cup cornmeal
1 cup pastry flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup oil
1 cup water or soy milk
METHOD
Mix all the ingredients and place in a hot, oiled skillet. Bake at 180C/350F for 25-30 minutes or until golden.
Vegan Sloppy Joes
Sep 5th
Who’s says we can’t enjoy this American classic? We just need to get a little creative. Anyone craving the great taste of Sloppy Joes without all the high fat can enjoy this great vegan take on a classic dish.
Vegan Sloppy Joes
INGREDIENTS
2 1/2 cups granular textured vegetable protein
2 T oil
1 medium onion, minced
1 medium bell peppers, minced
2 1/2 cups water
6 tomatoes, diced
1 clove garlic, minced
2 t salt
1/4 t cayenne
2 T American chilli powder (or a mixture of paprika, cumin, black pepper and cayenne)
2 T corn syrup or golden syrup
Juice of 1 lemon
2 T soy sauce
METHOD
In a skillet, saute the textured vegetable protein in the oil until lightly browned, stirring often. Add the onion, bell pepper and tomatoes and saute for 20 minutes. Add the water and the remaining ingredients, stir well and simmer for 30 minutes or until the mix begins to dry out. It should be really thick.
Serve on a grilled burger or hot dog bun.
Vegan Pad Thai Noodles
Sep 5th
Thai food has such a unique blend of flavors. I make this and variations of it at least once a week. It’s a lot easier than you may think and is of course completely vegan. Let me know what you think.
Pad Thai Noodles
INGREDIENTS
140 g / 5 oz rice ribbon noodles
Groundnut oil for frying
140 g / 5 oz firm tofu, cut into rods
4 cloves garlic, chopped finely
4 T vegetable stock
2 T fresh lime juice
1 T unrefined sugar
2 T soy sauce
1 t sea salt
1/2 t dried chilli flakes
115 g / 4 oz peanuts, chopped
450 g / 1 lb beansprouts
3 spring onions, the whites cut thinly crosswise, the greens sliced into thin lengths
2 limes or 1 lemon quartered lengthwise to garnish
METHOD
In a medium bowl, soak the rice noodles in warm water according to packet instructions. Meanwhile, prepare all the other ingredients so that they are to hand once you start stir-frying. Heat about 2.5 cm / 1 inch of the oil in a large wok and fry the tofu over a medium heat, turning the pieces until they are golden all over. Remove with a slotted spoon and drain on kitchen paper.
Pour all but 2 T oil from the wok, saute the garlic, add the drained noodles and toss until they are coated with the oil. Add the stock, lime juice, sugar and soy sauce and toss well, gently pushing the noodles around the pan. Then add the tofu, salt, chilli flakes and half the peanuts.
Finally, add all but a handful of the beansprouts and the spring onions. Turn for a further minute or two, until the beansprouts have softened slightly.
Arrange the noodles on a warm serving dish and garnish with the remaining peanuts and beansprouts. Place the lemon / lime wedges around the edge.
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