Vegan Recipes

Here are some great vegan recipes that we have collected over the years and especially like. We used a number of them in Vegetarian Cooking Classes that we put on for the public.

Note that these recipes have been taste-tested and enjoyed by people who are not normally eating vegan recipes.

Following is a list of all the recipes on this page and then each recipe is given in that order.

Contents

Baked Chee Macaroni
Baked Lentils With Cheese
Boston Baked Beans
Cashew Rice Loaf
Chili
Chili, Silent
Confetti Rice
Corn Tamale
Enchiladas
Gluten "Steaks"
Haystacks
Home-Style Oat Patties
Hummus
Lentil Loaf
Lentil Potage
Lentils Over Toast
Lentil Roast
Lima Bean Curry
Potato Wedges
Satay Tofu and Vegetables
Scrambled Tofu
Shamburgers
Split Pea Soup
Tofu Croquettes
Tofu Lasagna
Tofu Oatmeal Patties
Tofu Roast
Walnut Stuffing Balls
Whole Wheat Tortillas

Baked Chee Macaroni

3½ c macaroni or spaghetti noodles (plain, soy or whole wheat)

Cook macaroni or spaghetti in boiling salted water about 10 min. Drain in colander and mix with Chee Sauce:

Chee Sauce:

1 c raw cashews
1/3 c lemon juice
4 T yeast flakes
1 t onion powder
pinch garlic powder
1/8 t celery seed
1 c water
2 T sesame seeds
1 t salt
¼ c oil
¼ red pepper or 2 c tomatoes

Whiz all ingredients, except oil and pepper or tomatoes, in blender. Add oil slowly as blender is running. Add pepper or tomatoes and blend until very smooth. Mix drained macaroni with the Chee sauce and put in oiled baking dish. Top with seasoned crumbs. Bake at 350^oF for 30-40 min.

Baked Lentils With Cheese

Preheat oven to 375^oF. Combine in shallow 9 x 13 inch baking dish:

1 3/4 c lentils, rinsed
2 c water
1 whole bay leaf
2 t salt
1/8 t each marjoram, sage, thyme
2 large onions, chopped
2 cloves garlic, minced
2 c canned tomatoes

Cover tightly and bake 30 min. Uncover and stir in:

2 large carrots, sliced 1/8 inch thick
½ c thinly sliced celery

Bake covered 40 min until vegetables are tender. Stir in:

1 green pepper, chopped (optional)
1 T dried parsley flakes OR 2 T fresh parsley, chopped

Sprinkle on top:

1 c shredded cheddar-style soy cheese

Bake, uncovered, 5 min until cheese melts.

Boston Baked Beans (Country Life Vegetarian Cookbook)

2 ½ c dry navy beans
1 T honey
8 c water for cooking
1 ½ t salt
1 ¼ c finely chopped onion
1 T onion powder
1 T oil
½ t garlic powder
6-7 T dark molasses

Soak beans overnight in generous amount of water. Next morning, rinse and drain. Put soaked beans into pot with 8 c water. Bring to boil. Reduce heat, cover and simmer until tender, about 1 ½ hours. Remove from heat. Saute onions in oil until clear. Add to beans along with remaining ingredients. Mix together well. Pour into oiled casserole dish. Cover and bake at 350 F for 2 hours. Uncover and bake for 30 more minutes. Yield: 9 c.

Cashew Rice Loaf (Weimar)

1 c cashews, ground fine
½ c sunflower seeds, ground
1 onion, chopped
1 c soy or cashew milk
2½ c steamed brown rice
¼ c parsley
½ t sweet basil
1 t onion salt
½ t salt
½ t Italian seasoning
½ c wheat germ
2 t chicken style seasoning

Put cashews, sunflower seeds and onion through food grinder or blend slightly with the milk. Add remaining ingredients. Mix well and put into casserole dish. Bake for 1 hour at 350^oF.

Chili

2 c dry kidney beans (4 c cooked)
1 T paprika
2 minced garlic cloves
1½ t onion powder
½ c chopped onions
3/4 t basil
1 c chopped green peppers
½ t garlic powder
2 T olive oil
l T cumin
1 quart canned tomatoes with juice
1 can tomato paste
1½ t honey
2 t salt

Soak beans overnight in a generous amount of water. Rinse and drain. Bring to a boil in pot covered with 2 inches of water above beans. Reduce heat. Cover and simmer until tender. In another pot, sauté garlic cloves, onions and peppers in olive oil. Add canned tomatoes, broken up. Add remaining ingredients and stir together well. When beans are tender, stir into tomato mixture. Simmer 45-60 min. to blend flavors.

Delicious with corn bread. Yield: 8 c. Note: If using tomatoes canned in puree, use 1 c puree in place of paste.

Chili, Silent

1 c chopped onion
1 c tomato paste
½ c diced celery
¼ t garlic powder
½ c diced green pepper
½ t sweet basil
2 medium carrots
½ t cumin
2 c water
salt to taste
½ c bulgur wheat
3 c cooked kidney beans
1½ quarts tomato, fresh or canned

Sauté onion, celery and green pepper in ¼ c water for 10 min. Blend carrots with 2 c water and 2 c tomato. Combine all ingredients and cook slowly for 20-30 min. If too thick, add more water to desired consistency.

Confetti Rice

1 c brown rice
3/4 c chopped carrots
2¼ c hot water
3/4 c chopped celery
3 T beef style broth
3/4 c chopped green onion
½ t salt
¼ c whole toasted almonds

Cook rice in beef style seasoning, salt and water for 50 minutes. Steam carrots and celery together until still a bit crunchy. Combine with rice. Top with fresh green onion and toasted almonds.

Corn Tamale

1 c cornmeal
3/4 c boiling water
1 c canned garbanzo beans
½ c sauteed onions
2 T oil
¼ c chopped green or red peppers
1 t salt
1 c whole kernel corn
¼ t oregano
1 c black olives, sliced
½ t sweet basil
1 3/4 c tomatoes (drained canned or crushed)

Pour boiling water over cornmeal and mix. Blend garbanzos until fine. Add to cornmeal mixture. Stir in other ingredients, mixing well. Place in a flat, greased baking dish. Cover with foil and bake at 375^oF for 25 min. Uncover and bake another 20 min.

Enchiladas

16-18 frozen or homemade tortillas (see recipe below)

Filling:

1 medium onion, chopped
1 clove garlic, minced
1 green pepper, chopped
2 T oil
1-14 oz can tomato sauce
½ t oregano
½ t or more ground cumin
1 t salt
¼ t celery seed
4 c cooked kidney or pinto beans
2-14 oz cans tomato sauce
½ t ground cumin
1 recipe cashew-pimento cheese spread (See below)
½ c sliced pitted black olives

Sauté onion, green pepper and garlic in oil. Add tomato sauce and seasonings. Simmer 30 min. Add cooked beans, stir, and simmer 10 min to blend flavours. Taste-test for seasonings.

Mix tomato sauce and cumin. Spread one-half of sauce in bottom of a 9x13 inch baking dish. Place approximately ¼ c filling on each tortilla. Roll up and place seam side down in pan. Top with remaining tomato sauce. Bake at 350^o F for 15 min uncovered.

Remove enchiladas from oven. Spread cashew-pimento cheese over top and sprinkle with olives. Return to oven to bake a further 25-30 min.

Gluten "Steaks"

2 c 100% gluten flour
1 T chicken-style seasoning
¼ c unbleached flour

Combine flours and seasoning with enough cold water to moisten completely. Knead until smooth. Cut into "steaks."

Broth:

4 c water
3 T oil
1-2 c chopped onion
½ c soy sauce
1 c chopped celery
1 t Marmite
1 T chicken style seasoning

Combine broth ingredients and bring to boil. Add steaks to broth and simmer for 15 min uncovered and a further 30 min covered, stirring occasionally. Cool and refrigerate. Keep the steaks in the broth until ready to use. May be frozen. They may be breaded and fried, or used as a replacement for meat in stews, casseroles, etc.

Haystacks

To serve: Place tortilla chips or brown rice on a plate. Spoon Chili on, then layer your choice of the following items chopped or shredded into small pieces:

alfalfa sprouts
avocado
cucumber
green onions
green pepper
lettuce
olives
onions
soy cheese
tomatoes

Top with one of the following:

Cashew Pimento Cheese Spread
Guacamole
Sunflower Seed Sour Cream

Home-Style Oat Patties

1 medium onion, chopped
½ t garlic salt
2 T oil
½ t sage
2 T food yeast flakes
1½ c quick oats
1/2 c chopped walnuts or other nuts
3/4 c wheat germ
1 3/4 c tofu milk
2 T soy flour
1½ T soy sauce

Sauté onion in the oil until soft. Combine all ingredients. Drop by tablespoonfuls onto a non-stick cookie sheet lightly coated with oil. Brown in 350^oF oven until cooked through (about 15 minutes). It is best to turn patties over after 10 minutes.

Hummus (Country Kitchen Collection)

2 c cooked garbanzos
3 T lemon juice
1/2 t salt if needed
1 T parsley
1/2 c ground sesame seeds lightly toasted and ground
1 clove garlic

Blend all ingredients with just enough bean broth to blend until smooth. Tasty as a spread or dip, or add more liquid and use as a dressing.

Lentil Loaf

1 c dry brown lentils
2 T soy flour (or ¼ c soaked soybeans)
½ c raw cashews
¾ c tofu milk or soy milk
¼ c oil
1 ½ c cornflakes or Special K cereal
½ t sage
½ t salt
1 medium onion, chopped

Cook lentils in 2 ½ - 3 cups water until tender, about 40 min. Drain. Grind cashews (and soaked soybeans if using) in food processor or blend with milk in blender. Mix all ingredients together in mixing bowl. Place in greased 8x8 inch baking dish and bake 45 minutes at 350^oF.

Lentil Potage (It's Your World)

1 c dry lentils
½ c uncooked brown rice
2 T oil
1 medium chopped onion
6 c boiling water
1 19-oz can stewed tomatoes, cut up
¼ t basil
¼ t thyme
½ c tomato paste (or 1 c tomato puree)
1½ t salt

Add lentils, onion, rice and oil to boiling water and simmer until done (30-40 min). Add remaining ingredients and simmer 10 min to blend flavours. Taste test for salt and add water for desired consistency. Soup should be fairly thick.

Lentils Over Toast

2 c lentils
1 potato, cubed
1 8-oz can tomato sauce
1 ½ t salt
4½ c water
1 T garlic powder
1 large chopped onion
1 T dill seed/weed
2 carrots, sliced
1 bay leaf

Wash and drain lentils. Put all items in large pot. Bring to a boil them simmer for one hour. Serve over whole wheat toast spread with garlic dill dressing.

Lentil Roast

1 cp brown lentils, dry
2 T soy flour
½ c raw cashews, ground
¾ c soy milk or tofu milk
¼ c oil
1 ½ c cornflakes or Special K
½ t sage
½ t salt
1 medium onion, chopped

Cook lentils in water until done, about 40 min. Drain and put into mixing bowl. Add all remaining ingredients* and mix together well. Place in greased 8x8 inch baking dish and bake 45 min at 350 F. May blend the cashews, milk, oil, sage, salt and onion together in blender, and then mix with the rest of the ingredients, rather than grinding the cashews and chopping the onion separately.

Lima Bean Curry

2 cups dry lima beans
½ t turmeric
1 med. onion, sliced
4 t tomato paste or 2 medium fresh tomatoes, chopped
1 large onion, minced
1/3 c coconut milk (I used lite coconut milk)
2 cloves garlic, minced
2 t salt
2 T olive oil
2 T lemon or lime juice
4 t curry powder

Soak beans overnight in cold water. Drain and then cover with fresh water. Add the sliced onion and cook until done (about 1 ½ hours). Drain, saving liquid. Add the minced onion and garlic to the oil in a large skillet; add the curry powder and turmeric. Simmer; stir in tomato paste, simmer very slowly about 5 minutes. Add remaining ingredients except lemon juice; continue to simmer very slowly 15 minutes or longer. The beans should be well cooked, but not broken. Add reserved cooking water as necessary; curry should not be soupy. Stir in lemon or lime juice and simmer about 3 minutes. Serve with hot brown rice or chapattis.

Potato Wedges

Quarter potatoes lengthwise. Brush with oil. Sprinkle with one or more of garlic powder, paprika and salt or herbs of your choice. Bake at 350^oF for approximately 45 min.

Satay Tofu and Vegetables

Marinade:

1 c pineapple juice
2 T soy sauce
2 cloves garlic, crushed
1 t honey

Tofu: 350g (1 block) firm tofu, cut into 1-cm thick cubes Combine all marinade ingredients in mixing bowl, then transfer to a shallow dish. Place tofu in marinade and let stand for 30 min., or refrigerate over night to let flavors blend.

Satay sauce:

1/2 c peanut butter
1 small onion, diced
1 c vegetable stock
1 t cumin
1/2 c soy milk
1/2 t curry powder
1/2 c reserved marinade
1 1/2 T lemon juice

Vegetables:

2 carrots, sliced
1 red pepper, sliced
1 c snow peas
1/2 c broccoli florets

Sauté onion in a little water until onion is clear, then add all other ingredients. Bring to a boil, reduce heat and simmer for 5 min. While sauce is simmering, heat 1 T olive oil in a pan and cook tofu until golden brown on all sides, then set aside and keep warm. Stir-fry vegetables for 2-3 min. or until just soft (to taste). Add tofu to vegetables, then top with Satay. Serve over steamed rice. Serves 4-6.

Scrambled Tofu (Country Life)

Mash tofu in a bowl and mix in remaining ingredients. Bake at 350^oF for 30 min or simmer in a non-stick skillet for about 20 minutes, or until all liquid has evaporated, stirring occasionally. Best if mixed several hours before cooking to let flavors blend.

Shamburgers (Country Kitchen Collection)

2½ c rolled oats
1 T gluten flour
1 c hot water
1 T onion powder
2/3 c ground raw sunflower seeds
3 T nut or soy milk

Mix and let stand 30 min. Divide into small balls. Brown slightly.

Broth:

4 c water
1/3 c soy sauce
2 T parsley flakes
1 T chicken-style seasoning

Bring broth to boil in large pot. Drop balls into pot. Simmer covered for 1 hour and 15 min.

Split Pea Soup (It's Your World)

2 c green or yellow split peas
7½ c water
1 stalk celery
1 large carrot
1 large onion
1 bay leaf
¼ t thyme
2 t salt
2 T simulated bacon bits
¼ - 1 t ground cumin (opt)

Cook peas in water for 20 min. Cut up and add vegetables and bay leaf. Simmer until peas are tender, remove bay leaf puree if desired and add seasonings. Taste-test for salt. Good served with rye or pumpernickel bread or rye crisp.

Variations:
1. Substitute black beans for split peas and cook 1½ hours longer. Serve with thin lemon slices.
2. Replace thyme and imitation bacon bits with ½ - 1 t dill weed, or coriander, or about ¼ t cardamom.

Tofu Croquettes

2/3 c minced onion
2 T olive oil
1 lb medium tofu, drained, rinsed and blended smooth
3 c soft whole wheat bread crumbs
1 c ground walnuts (or pecans)
2 T chicken style seasoning
2 T yeast flakes
1 t sage
1 t salt

Saute onion in olive oil until soft. Place in a medium bowl. Add all remaining ingredients to sautéed onion and combine well. Place mixture in fridge and chill for 1 hour. Form batter into 1-inch balls and place on oiled cookie sheet. Bake at 350^oF. for 20-30 minutes or until brown. Before serving, place the baked croquettes in a baking dish, cover with your favorite gravy and bake at 350^oF for another 20 min. Makes about 36 1-inch balls.

Tofu Lasagna

9 whole wheat lasagna noodles
1 t salt
1 T oil for frying
½ t oregano
2 cloves garlic, crushed
½ t basil
1 medium onion, chopped
1 T dried parsley
1 14 oz can tomatoes, chopped
¼ c bulgur wheat
1 14 oz can tomato sauce
½ c water
1 5 ½ oz can tomato paste
2 c tofu (firm), mashed (1 lb)
1/4 t salt
2 T Food flake yeast (opt)
1 c spinach or Swiss chard, steamed and chopped

Cook noodles in boiling, salted water with a little oil to prevent sticking. Drain, set aside. Sauté onions and garlic in oil. Add tomatoes, sauce, paste and seasonings. Add bulgur wheat and ½ c water. Simmer for 30 min until bulgur is tender. Meanwhile, mash tofu in separate bowl, add salt, flake yeast and spinach; mix well and set aside. Layer in a 9 x 13 inch pan as follows:

a little of the tomato sauce
3 lasagne noodles
1/3 tomato sauce
3 lasagne noodles
all of tofu-spinach mixture
1/3 tomato sauce
3 lasagne noodles
1/3 tomato sauce
White Cheese Topping

Bake for 30 min at 350^oF.

Tofu Oatmeal Patties

2 c firm tofu, mashed (1 lb)
1 T soy sauce
1 T chicken-like seasoning
2 T yeast flakes
½ c finely chopped onion
2 c oatmeal
½ t basil (opt)
2 T soy flour
1 can mushrooms, chopped (save liquid for gravy)

Mash tofu in a bowl then add the rest of the ingredients. Mix well. Form into patties. Bake on cookie sheet at 350^oF or on lightly-oiled, non-stick fry pan, until lightly browned 10-15 min.) Prepare your favorite gravy recipe and pour over the patties in a casserole dish. Bake at 350^oF for 30 min until bubbling.

Tofu Roast

1 package tofu, firm or medium-firm
1 cup chopped onion
1 cup chopped celery
2 T. oil
¼ cup soy sauce
6 cups cubed bread
½ tsp. garlic powder
½ tsp. sage or more

Drain and mash tofu. Saute the onion and celery in the oil until soft. Mix all ingredients and place in oiled pan of appropriate size. Bake at 375 F. for 20 min covered, then 20 min uncovered. Serve with gravy.

Walnut Stuffing Balls (375 Meatless Recipes)

Toss above together in large bowl:

4 c breadcrumbs
½ t basil
1 t salt
½ t thyme
½ c diced celery
½ t sage
½ c chopped parsley or 2 ½ T dried parsley
1 c walnuts, finely chopped or ground

Sauté 1 medium chopped onion in ¼ c oil. Add to mixture in bowl.

½ t chicken-style seasoning
3/4 - 1 c boiling water

Mix chicken seasoning and water. Add just enough water to dry ingredients to moisten. Shape into 2-inch balls. Bake on baking sheet at 375^oF for 20 min.

Whole Wheat Tortillas (It's Your World)

2 T oil
1½ c whole wheat bread flour
1 t salt
½ - 3/4 c water

Rub oil into the flour and salt; add enough cold water to make a soft bread-like dough. Divide into 8 balls; roll out each to about 8 inches in diameter. Bake in a hot, ungreased skillet or on a griddle until bubbly, then turn and bake other side. Makes 8 tortillas.

We hope you will enjoy these delicious vegan recipes.