For about three years after my brother's death, I was a vegan. Recently, I've started to get back into it and I thought it might be interesting to have a thread to share recipes.
Stephen Stills' Vegan Shepherd's Pie (Scott Pilgrim, Vol. 2)
ONE! Cut up the potatos into smallish pieces. Leave the skin on if they look ok.
TWO! Cut up onion, carrot, celery, and garlic as small as possible. Use a food processor, or invite your friends and make them do all the work.
THREE! Boil the potatos 15 - 20 minutes until tender, then mash.
FOUR! Heat the olive oil in a pan, add the vegetables and cook for 15 - 20 minutes until they're very soft. Especially the carrots, which are probably the hardest.
You can add some red wine. That's an option. It makes everything awesome. Your other option is to drink the red wine, which works too.
FIVE! Add the fake meat stuff!
SIX! Add the gravy stuff!
EIGHT! Add some soy milk and stir so everything's a bit saucy!
NINE! Mash the potatos with soy milk and soy margarine. Mmm, mashy.
TEN! Get a 9 x 13 baking dish, or a cassarole or something, and glop the fake meat/veggie mixture in.
ELEVEN! Make a layer of potatos on top! In between, you can optionally add a layer of sliced tomatos, cooked spinach, or corn.
You can serve it as is or bake it in the oven for a few minutes to crisp it up top. A salad on the side would be health-conscious, but we only have so much energy here.
Vegan Stew (Good Housekeeping)
1 cup lentils
1 can vegetable broth (14 oz)
1 tbsp vegetable oil
1 tbsp cumin seeds (or ground cumin)
2 shallots, thinly sliced
1/3 cup shredded coconut
1 lg potato (10 oz) peeled and cut into .25 inch cubes
6 oz of baby spinach (or other greens)
1.) In a 2-quart saucepan, combine lentils, brother, and 1.5 cups water. Heat to boiling on high. Cover and reduce heat to medium-low; simmer 15 minutes or until tender.
2.) Meanwhile, in deep 12-inch skillet, heat oil on medium until hot. Add cumin seeds and cook 15 to 30 seconds or until fragrant, stirring. Add shallots and coconut; cook 3 minutes or until golden brown, stirring occasionally. Stir in potatoes and cook 2 minutes. Carefully pour lentil mixture into skillet; stir to combine. Cover and cook 10 minutes.
3.) Stir in spinach and .25 teaspoon salt. Cook 2 minutes or until spinach is wilted, stirring.
Ziti with Sun-Dried Tomato cream (Mercy for Animals starter kit)
1 lbs. ziti pasta
1 cup chopped oil-marinated sun-dried tomatoes
1 cup firm silken tofu, drained and crumbled
3 cloves garlic, chopped
4 tbsp fresh basil or
1 tbsp dried basil
2 tbsp balsamic vinegar
1 tsp salt
1/8 tsp pepper
2 tbsp olive oil
1 small can marinated artichokes (I make it without the artichokes, but that's what the recipe calls for)
2 tbsp minced fresh parsley
Cook the ziti al dente. In a food processor, combine the tomatoes, tofu, garlic, basil, vinegar, salt, pepper, and olive oil. Process to smooth consistency. Drain the pasta and toss with the sauce and artichokes. Sprinkle with the parsley.
*I don't have a food processor and my blender won't blend something this dry/solid. I use a stand mixer to batter the ingredients into smooth form.
Also, most of the flavor comes from the vinegar and the garlic and I often double those ingredients.
CHICK PEA (FAUX TUNA) SALAD
INGREDIENTS
2 cans of garbanzo beans
2 tbsp. veganaisse
1 sheet of nori (seaweed for sushi), ground up OR 1 tbsp. kelp powder.
1 tbsp. of sweet pickle relish
half an onion, chopped
1 celery stalk, chopped
1-2 tbsp. lemon juice
1 tbsp. brown mustard
black pepper to taste
salt to taste
INSTRUCTIONS
1. Mash garbanzo beans with a fork (or potato-masher), until there are no more 'whole' beans.
2. Add veganaisse, seaweed, pickle relish, lemon juice, and brown mustard--mix thoroughly.
3. Add onions and celery, and mix.
4. Add salt and pepper.
Stephen Stills' Vegan Shepherd's Pie (Scott Pilgrim, Vol. 2)
ONE! Cut up the potatos into smallish pieces. Leave the skin on if they look ok.
TWO! Cut up onion, carrot, celery, and garlic as small as possible. Use a food processor, or invite your friends and make them do all the work.
THREE! Boil the potatos 15 - 20 minutes until tender, then mash.
FOUR! Heat the olive oil in a pan, add the vegetables and cook for 15 - 20 minutes until they're very soft. Especially the carrots, which are probably the hardest.
You can add some red wine. That's an option. It makes everything awesome. Your other option is to drink the red wine, which works too.
FIVE! Add the fake meat stuff!
SIX! Add the gravy stuff!
EIGHT! Add some soy milk and stir so everything's a bit saucy!
NINE! Mash the potatos with soy milk and soy margarine. Mmm, mashy.
TEN! Get a 9 x 13 baking dish, or a cassarole or something, and glop the fake meat/veggie mixture in.
ELEVEN! Make a layer of potatos on top! In between, you can optionally add a layer of sliced tomatos, cooked spinach, or corn.
You can serve it as is or bake it in the oven for a few minutes to crisp it up top. A salad on the side would be health-conscious, but we only have so much energy here.
Vegan Stew (Good Housekeeping)
1 cup lentils
1 can vegetable broth (14 oz)
1 tbsp vegetable oil
1 tbsp cumin seeds (or ground cumin)
2 shallots, thinly sliced
1/3 cup shredded coconut
1 lg potato (10 oz) peeled and cut into .25 inch cubes
6 oz of baby spinach (or other greens)
1.) In a 2-quart saucepan, combine lentils, brother, and 1.5 cups water. Heat to boiling on high. Cover and reduce heat to medium-low; simmer 15 minutes or until tender.
2.) Meanwhile, in deep 12-inch skillet, heat oil on medium until hot. Add cumin seeds and cook 15 to 30 seconds or until fragrant, stirring. Add shallots and coconut; cook 3 minutes or until golden brown, stirring occasionally. Stir in potatoes and cook 2 minutes. Carefully pour lentil mixture into skillet; stir to combine. Cover and cook 10 minutes.
3.) Stir in spinach and .25 teaspoon salt. Cook 2 minutes or until spinach is wilted, stirring.
Ziti with Sun-Dried Tomato cream (Mercy for Animals starter kit)
1 lbs. ziti pasta
1 cup chopped oil-marinated sun-dried tomatoes
1 cup firm silken tofu, drained and crumbled
3 cloves garlic, chopped
4 tbsp fresh basil or
1 tbsp dried basil
2 tbsp balsamic vinegar
1 tsp salt
1/8 tsp pepper
2 tbsp olive oil
1 small can marinated artichokes (I make it without the artichokes, but that's what the recipe calls for)
2 tbsp minced fresh parsley
Cook the ziti al dente. In a food processor, combine the tomatoes, tofu, garlic, basil, vinegar, salt, pepper, and olive oil. Process to smooth consistency. Drain the pasta and toss with the sauce and artichokes. Sprinkle with the parsley.
*I don't have a food processor and my blender won't blend something this dry/solid. I use a stand mixer to batter the ingredients into smooth form.
Also, most of the flavor comes from the vinegar and the garlic and I often double those ingredients.
CHICK PEA (FAUX TUNA) SALAD
INGREDIENTS
2 cans of garbanzo beans
2 tbsp. veganaisse
1 sheet of nori (seaweed for sushi), ground up OR 1 tbsp. kelp powder.
1 tbsp. of sweet pickle relish
half an onion, chopped
1 celery stalk, chopped
1-2 tbsp. lemon juice
1 tbsp. brown mustard
black pepper to taste
salt to taste
INSTRUCTIONS
1. Mash garbanzo beans with a fork (or potato-masher), until there are no more 'whole' beans.
2. Add veganaisse, seaweed, pickle relish, lemon juice, and brown mustard--mix thoroughly.
3. Add onions and celery, and mix.
4. Add salt and pepper.
