Favorite Vegan Recipe?

Question

I'm a vegan, just wondering what is your all time favorite recipe?

No eggs, dairy, sugar, honey, obviously no meat/seafood.

Thanks(:

Answer 1

This is a smoothie that is so delicious I drink it everyday!

Plus, it has amazing nutritional value

1/2 cup milk of your choice (I use soy)

3 Tablespoons natural peanut butter

1 banana (sliced and completely frozen. It takes my freezer at least 3 hours)

2 Tablespoons agave nectar (optional)

1/4 c carob chips

In a blender, blend the first four ingredients until smooth. Add carob chips and blend.

You may adjust the ingredient amouts according to personal preference!

Answer 2

I am not Vegan, but I love Tabouleh...

NO meat, no sugar, no eggs, honey...etc.

It is so good for you and good too...

I always wondered how hard it would be to be Vegan. Good for you ....:)

Answer 3

My favorite is vegan fried "chicken" using Morningstar Farms Meal Starters Chik'n Strips.

Here is the recipe:

http://www.vegcooking.com/recipeshow.asp...

Enjoy!

Answer 4

vegetarian  lasagna with pure tomato sauce and egg plant.

or lentil soup with carrots, onions, celery, and beans.

Answer 5

No Yeast Pizza Dough

Ingredients (use vegan versions):

1 cups of unbleached flour

1/2 cups of soy milk

1/4 cup of olive oil

1 tblsp baking powder

Directions:

Mix the baking powder with the flour. Slowly add the soy milk and oil until you feel the consistency is right. Knead for about 10 minutes. Let rest for 5 minutes and then use a roller to flatten it up.. Place in oven at 350F for 20 minutes, or until bottom part is light brown...Dont forget to oil the pizza pan, before placing dough.

Once cooked you can place some cooked or raw vegetables on it, sprinkle some tofu marinated in tomatoe sauce and then stick it back into the oven for 10 more minutes..

Simple yet Amazing Banana Muffins

Ingredients (use vegan versions):

4 large bananas

1/3 cup soy milk (or whatever kind)

1 teaspoon vanilla extract

1/2 cup vegan margarine

3/4 cup sugar

2 cups flour

1 teaspoon (5 ml) baking soda

cinnamon

Directions:

Blend bananas. Add milk and vanilla.

Mix margarine and sugar and add to previous.

Combine wet ingredients with flour and baking soda.

Add 1/4 to 1/2 cup chocolate chips or nuts (optional).

Fill about half full 10-15 muffins or 24 mini muffins.

Bake at 350F (180C) for about 10-12 minutes, or for 45-60 minutes if making a loaf.

Serves: 10-15 muffins

Vegan Bagels

Ingredients (use vegan versions):

1 cup warm water

3 cups unbleached white flour

1 1/2 tblsp. vegan sugar

1 1/2 teaspoon salt

1 1/2 teaspoon yeast

Directions:

Place all ingredients in bread machine and set for normal white vegan bread. Let the machine knead once and then turn off the machine and set a timer for 20 minutes. When time is up remove dough and cut into eight equal peices. Roll each piece into a rope about 1 inch thick, wet ends and stick together. Put all bagels on a greased cookie sheet, cover and let rest for 15 minutes in a warm place. Fill a wok (or whatever you use) with about three inches of water. Place two tblsp of vegan sugar in this water and bring to a boil. After the bagels rise for the fifteen minutes add them to the boiling water for 1 minute turning them as they boil. Drain and place on the greased cookie sheet again ( sprinkle with toasted sesame seeds if you like). Bake at 550 for 15 minutes or until desired browning occures.

Serves: 8

Easy Macaroni and Cheeze

1 pound pasta (regular or gluten-free)

Blend together:

1 1/4 cups water

1 cup plain, fat-free soymilk (may use other non-dairy milk)

3/4 cup nutritional yeast

3 tablespoons cornstarch or potato starch

1 tablespoon lemon juice

1 teaspoon salt (or more to taste)

1/2 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dry mustard

1/2 teaspoon smoked paprika

1/2 teaspoon turmeric

pinch cayenne pepper

2 tablespoons tahini

1 teaspoon mellow white miso (or additional salt)

black pepper to taste

Put the pasta on to boil, according to package directions. While it's cooking, blend all remaining ingredients together in a blender. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.

If the sauce is not as flavorful as you'd like, add a little more mustard and onion powder.

Bean Chili

Very easy and yummy!

Ingredients (use vegan versions):

1 can black or pinto beans

1/2 of a onion

1/2 of a green pepper

2 cloves of garlic

1 packet vegan taco seasoning

1 vegetable bouillon cube OR 1 cup of vegetable broth

Directions:

Dice onion, green pepper, and garlic and fry in olive oil in a pan.

Heat beans in a separate pot.

Once onion and pepper are cooked, add beans to the pan.

Sprinkle over taco seasoning powder.

Add vegetable broth. (I use the little cubes that you dissolve in water and dissolve it in about a cup or so of water.)

Mix together and enjoy with crackers or bread or just by itself. It's yummy! I made this from scratch one day and it's so easy!

Serves: 2-3

"Chicken" Soft Tacos

A simple and satisfying meal.

Ingredients (use vegan versions):

1 cup textured soy protein chunks

1 cup vegetable broth

oregano, thyme, marjoram

2 ripe tomatoes, diced

1/4 cup onion, finely chopped

1 clove of garlic, finely chopped

1 jalapeno pepper, deseeded and finely chopped (optional)

1-2 teaspoon chili powder

1 teaspoon cumin

1 teaspoon lime juice (lemon works too)

1/2 teaspoon oregano

1/2 teaspoon salt (or to taste)

1 Tablespoon vegetable oil

Suggested toppings: lettuce, green onion, olives, plain soy yogurt or vegan sour cream

Directions:

Bring vegetable broth to a boil, remove from heat and add soy protein chunks. Add a couple dashes of oregano, thyme and marjoram. Soak until the chunks are soft and liquid absorbed.

In a medium sized saucepan heat oil over medium heat. Add onion, garlic and jalapeno and saute until softened. Add textured soy protein, tomatoes, lime juice and spices. Simmer until the tomatoes have cooked down, about five minutes or so. Remove from heat and fold into soft wheat tortillas and top with suggested toppings or whatever toppings you enjoy!

*Please note I don't really measure my ingredients, so all measurements given are approximations, especially the spices. Please feel free to experiment and adjust to suit your own tastes. Happy cooking!

Serves: 2

Baked Fried Eggplant

Ingredients (use vegan versions):

2 medium to large eggplants - peeled and sliced into rounds

Fat free Italian salad dressing

Seasoned breadcrumbs

Vegetable cooking spray

Directions:

Serves: 4.

Preparation time: 20-30 min..

Dip eggplant slices into the fat free Italian dressing. Allow the excess dressing to drip off (too much dressing will wet the vegan breadcrumbs and make them a pain to work with). Coat the eggplant with the vegan breadcrumbs and place on a cookie sheet sprayed with vegetable spray. Lightly spray the eggplant with the vegetable spray. Bake at 400 degrees F until brown and crispy turning at least once (about 10 to 15 minutes).

Southwestern Polenta Chowder

A delicious warming soup with a creamy consistency - without the guilt!

Ingredients (use vegan versions):

1 medium onion, chopped

2 cloves of garlic, minced

2 cups frozen corn kernels, thawed

1 cup canned crushed tomatoes

1 14oz can mild chilies and liquid

6 cups vegetable broth

1/2 cup yellow cornmeal

1 tablespoon vegetable oil

1 tablespoon lemon juice

1/4 cup fresh cilantro, chopped

1/2 cup vegan cheddar style cheese, optional

salt and pepper

Directions:

Heat the oil and saute the onion and garlic, saute until onion turns opaque.

Add the tomato, chilies, corn and broth and bring to a simmer, cover and cook for 15 minutes.

Remove the cover and pour cornmeal into soup while whisking constantly. Continue cooking for 10 minutes, stirring periodically and scraping the bottom of pot with spoon to remove any cornmeal that might have stuck there.

Remove from heat and stir in the cilantro, lemon juice and vegan cheese if using.

Season to taste with salt and pepper.

Enjoy!

Serves: 4+

Focaccia Bread with Rosemary

Ingredients (use vegan versions):

Dough:

1/2 teaspoon dry yeast

1 cup lukewarm water

2 cups spelt, whole wheat or unbleached wheat flour (amount of flour may be adjusted

depending on type of flour used)

1/2 teaspoon sea salt

3 tablespoon olive oil

Archived comment by: topping:

2 tablespoon olive oil

1 tablespoon crushed fresh rosemary leaves

1 teaspoon coarse sea salt

Directions:

Place yeast in a bowl with 1/2 cup of the lukewarm water and stir until dissolved. Add remaining water, oil, salt and flour and mix well. Cover bowl and let rise in warm place until double in size. Knead dough on floured surface, adding more flour if needed to make a shiny and elastic dough. Place dough in an oiled 9 inch cake pan or spring form. Press dough into pan and let rise again for at least 1/2 hr. When risen, make many deep holes in dough with finger and brush on topping.

Bake at 425 F for 20-30 mins.

Fantastic Fat-free Bagels

Ingredients (use vegan versions):

2 packages of yeast

4 1/4 cups of unbleached flour

1 1/2 cups warm water (115 to 120 degrees F)

3 tablespoon of sugar

1 tablespoon of salt

1/2 tablespoon of cinnamon (optional)

1 tablespoon sugar (optional)

1/2 cup of raisins (optional)

brown sugar, non-dairy milk, molasses (for a glaze)

Directions:

Combine the yeast and 1 cup of the flour. In a seperate bowl, combine water, 3 T of vegan sugar and salt. Add to flour mixture. Stir in raisins, 1 T of sugar, and cinnamon, if using. Beat with electric mixer or stir vigourously until no lumps remain and the mixture is sort of splashy. Add the raisins and remaining flour. Mix until dough is tough. Turn out on floured surface and knead for 6-8 minutes. Cover and let rise for ten to fifteen minutes.

Oil or spray a large cookie sheet. Divide the dough into 12 to 24 portions, rolling each into a ball and pulling a hole through in the middle with your fingers. Place the bagels on the cookie sheet, cover and let rise in a warm place for at least 20 minutes and no more than 2 hours (or you'll have dough coming out of your ears).

Meanwhile, put one gallon of water and one tablespoon of vegan sugar in a large pot to boil; reduce to simmering. Cook bagels, 4 or 5 at a time for 4 to 7 minutes (depending on the toughness of the skin you prefer - the longer they boil, the tougher

Answer 6

veal in a nice organic chicken free beef broth

Answer 7

The Best Breakfast Scramble Ever! -

Ingredients (use vegan versions):

    Cheez sauce:

    1/2 cup flour

    1/2 cup nutritional yeast

    1 teaspoon garlic powder

    2 cups water

    1 teaspoon yellow mustard

    4 tablespoons or less of vegan margarine

    Stir fry:

    1/2 onion

    1/2 green pepper

    1 tub drained and crumbled extra firm tofu (not silken style)

    cooking oil

    turmeric (optional)

    salt and pepper to taste

Directions:

Make Cheez Sauce:

Mix first 3 ingredients together in sauce pan. Add H2O and mix thoroughly. Heat on Med until thick and bubbly. Remove from heat and add mustard and margarine (I like Earth Balance). Set aside.  *I got the recipe for this sauce from this site (cheesy enchiladas)*

Stir Fry:

Saute up some onion, and green pepper in oil.  When they are good and soft, move them to the sides of the pan and form an empty circle in the middle for your tofu. Add more oil to the middle of the pan, then add your drained, crumbled tofu (don't use silken, use extra firm). When it starts to get golden, mix in the peppers and onion and keep frying.  You can add some turmeric for color if you like.

When it looks like you could eat it, add the nut.  yeast sauce and mix it all in to coat until that becomes golden brown too. I saute this for another couple of minutes.  You might not need all of the sauce. I save the leftovers for pizza or nachos.

Add salt and pepper to taste (this makes all the difference!)

Eat!  This is SOOOOO good and it’s great on toast or English muffins (I use Matthew's brand).  I don't miss eggs at all after discovering this!

Serves: 3-4

Preparation time: 20 minutes

http://vegweb.com/index.php?topic=14074....

Answer 8

try indian food ...there is  a lot of ready to eat varieties and they are mildly spiced available at indian grocery stores.

Answer 9

An apple, so easy to make, just pick it out of the fruit bowl and rinse.

Answer 10

I ate a vegan restaurant once and had some amazing tomatoes.  They were hollowed out and stuffed with cauliflower, broccolli, a buttery sauce (obviously not made with butter) and topped with shredded tofu (I think) and braised on top to crisp the tofu.  They were INCREDIBLE!

Answer 11

Mabu tofu. We get the sauce from my BIL. It's spicy and really good. Have it with rice and it's a meal.

Answer 12

vegan sushi :D

my husband is a sushi cheif, and he makes it for me...

http://farm3.static.flickr.com/2106/2061...

seaweed

rice (we make purple rice instead of white rice, I like it better, and its cute, purple rice is popular in south korea, where he is from)

sea salt, lemon juice, rice vinigar (w/o sugar added) to taste

and my favorite ingrediants are avocado and cucumber (with fresh scallions sometimes).

this is so cute!

http://outsideinkorea.com/images/content...

Answer 13

Glad you asked! lol

My fav is grilled portabellas (marinated in chavetta's or any other vegan marinade, etc) with grilled sweet peppers and asparagus!

..with...

homemade oven-baked fries (potatoes shopped up, dressed up in your favorite herbs, i like garlic salt, course ground pepper, and thyme) spread on a lighly oiled baking sheet (or tossed in olive oil for a crispier fry)

...with..

salad!

also, a great vegan soup recipe below, i love soup!! Also, the blog has a ton of vegan recipes, all sorted by vegan or vegetarian and GF (gluten free).

Enjoy!