Vegan Recipes
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Spaghetti Squash Casserole
Ingredients:
- 1 large spaghetti squash
- 1 large onion, minced
- 5-6 cloves garlic, minced
- 1 cup mushrooms, chopped
- 1 tablespoon olive oil
- 1 plantain, sliced
- 1 28 oz. can diced tomatoes
- 1 16 oz. can crushed tomatoes
- 1 cup cooked cracked wheat, bulgur wheat, or couscous (have fun and experiment)
- basil, oregano, cayenne, and parsley
- whatever seasonings that strike you at the moment - that's what I used last time, and it was great!
Directions:
Split the squash in half and cook upside-down in water for about 20-30 minutes. until tender. Pour 2 cups hot water over grains of choice and let sit cover for approximately 15 minutes.
Meanwhile, sauté the onion, garlic, mushrooms and plantains in the oil. If needed, add some water. Add cans of tomatoes and spices and let simmer for 15-20 minutes. Add drained grains and simmer another 5 minutes.
Pour the sauce over spaghetti squash on individual plates.
Enjoy!
Serves: 4
Preparation time: 20-30 minutes
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Strawberry Fruit Rollups
Ingredients:
- 1 cup Silk Vanilla Soy Yogurt
- 1 pint strawberries
- nonstick cooking spray
Preparation:
Puree the strawberries in a food processor or your blender.
Lay down the fruit roll-up sheet in the dehydrator and spray lightly with nonstick cooking spray. Spread the yogurt thinly over the drying sheet. Drizzle the pureed strawberries over this; use a toothpick to make marble effect. The measurements for ingredients are approximate; the overall goo should be about 1/4 inch thick. Dehydrate roughly 8hrs on 135. Cut into strips.
if you have no dehydrator, spray cookie sheet with nonstick cooking spray. Lay down the ingredients as described above. Cook at lowest oven setting (usually 250) for around 4-6 hours. Cut into strips.
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Kale Sauté
Ingredients:
- 1 tsp mild flavored olive oil
- 1 small onion, cut in half and sliced
- 1 clove garlic, crushed (or 1/2 tsp. bottled garlic puree)
- 1 bunch kale
- 1 small tomato
Directions:
In skillet (preferably cast iron), place oil, onion, garlic, and 1/4 c. water. Cover and cook over medium heat until onions are transparent. Meanwhile, wash kale and separate from ribs. Chop the kale leaves and add to the skillet. Saute 5 minutes or until kale wilts and turns deep green. Meanwhile, dice the tomato (you can seed it if you like, or add it seeds and all). Add to kale and cook until tomato begins to release its juice and the dish is hot.
Serve over brown rice.
Serves: 3
Preparation time: 15 minutes
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Grilled Eggplant
Ingredients:
- eggplant (size and number depends on amount of people to be served)
- oil
- basil
- rosemary
Directions:
Clean and slice eggplant into quarter of an inch slices, lengthwise.
Brush eggplant slices with olive oil, then sprinkle with chopped basil and rosemary. Grill the eggplant slices, either in a skillet, or on the grill outside. Whichever works best! They grill fast and can stick, so make sure to brush grill with olive oil and watch closely.
This recipe also works beautifully for squash and zucchini!
Serves: 4 (depends on size of eggplant)
Preparation time: 15 minutes
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Quick and Easy Broccoli
Ingredients:
- 1 head broccoli, cut into pieces
- 6 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon coconut or sesame oil
- 1 heaping teaspoon each: sage, cumin, hot pepper flakes
- 1/4 tablespoon salt, or more, to taste
- 1 package whole wheat pasta
Preparation:
Toast garlic and spices in oils. When brown, add the broccoli and stir-fry until tender. Add cooked pasta.
Serves: 4
Preparation time: 10 minutes
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Raw Tacos
Ingredients:
- 1/2 of an avocado
- 3 slices green pepper
- 2 slices each red and yellow pepper
- 1 full slice of an onion
- 1/2 cup broccoli and cauliflower florets
- pico de gallo
- salsa
- lemon juice
- garlic powder
- salt
- 3 pieces romaine, green leaf, or red leaf lettuce
Directions:
Mash the avocado in a bowl. Chop 1 slice of green pepper and half the onion slice and add these to the avocado. Season to taste with lemon juice, garlic powder, and salt, thus making raw guacamole. Cut the remaining peppers into long pieces.
To assemble, put a layer of guacamole down, followed by the pico, peppers, onion, broccoli, and cauliflower. Top with salsa and fold in the back and roll up sides.
Serves: 3
Preparation time: 15 minutes
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Borscht
Ingredients:
- 4 large beets
- 1/2 green cabbage
- 2 carrots
- 1 onion
- 1 stick of celery
- 1 large tomato
- 1 large rutabaga (Swedish turnip)
- 2 tablespoons of dill
- 2 tablespoons of parsley
- 2 large cloves of garlic, minced or grated
- 1/4 cup of apple cider vinegar
- 10 cups of veggie stock or water
- salt and pepper, to taste
Preparation:
This borscht recipe is delicious, nutritious, and guaranteed to warm any belly on a cold winters night. It's my own recipe so I hope you enjoy it!
1) Chop up all the veggies.
2) In a large pot, saute onion, celery, dill, parsley, and garlic in vinegar on high heat.
3) Slowly add stock/water and bring to a boil. Add beets, rutabaga, cabbage, carrots, and tomato.
4) Cover and let simmer until root vegetables become tender (about 20 minutes).
5) Enjoy! Add salt and pepper if you wish.
Can also be served with dollop of vegan sour cream or plain yogurt if you wish.
Serves: many, many people
Preparation time: 30 minutes
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Cauliflower Soup
Ingredients:
- 2 cups cauliflower flowerets
- 4 celery ribs, diced
- 3 carrots, chopped (I usually use only 1 or 2)
- 1 can cream of chicken soup, undiluted (You can also use cream and chicken bullion instead of the creamed soup)
- 1 cup cream or half& half 8 oz. cubed cheese (your choice of flavor)
- 1/4 tsp. salt 1/2 tsp pepper Paprika
Preparation:
Arrange cauliflower, celery and carrot in steamer basket over boiling water. Steam 10 minutes or until crisp-tender, then drain.
Cook soup and cream or half & half in large saucepan over medium heat, stirring occasionally, 5 minutes.
Stir in cheese until melted. Add steamed veggies, salt and pepper; cook until thoroughly heated. Sprinkle with paprika and serve. Amazing!
Yield: 4 cups
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Fennel & Vegetable Stir Fry with Nut Rice
Directions:
Tofu can be fried (do before anything else) or tossed into stir fry with out previous cooking. I've also made this many times with no tofu and it is still good. Coarsely chop onion and mince garlic. Slice bok choy stocks into bite size pieces, coarsely chop green tops. Slice and/or chop the rest of the veggies any way you prefer.
Heat 1 1/2 - 2 tablespoons oil in large skillet or wok. Add 1 teaspoon fennel seed until is begins to sizzle. Add onion and sauté for 2-3 minutes, add garlic toss a few times with spoon.
Begin cooking vegetables from hardest to softest: bok choy stocks (save green tops for later) for 1 minute. Add carrot and cook for 1 minute... red pepper 1 minute... broccoli 1 minute, etc... Repeat with all the vegetables except for bok choy greens (they will go in later with the tofu). Add a dash of salt while cooking - it really brings out the flavor of the veggies.
Transfer veggies to bowl and put 1 tablespoon oil in skillet/wok over medium heat. Add nuts and begin to toss while cooking. As nuts begin to turn golden color, add 1/2 teaspoon fennel seed. Let nuts overcook to a dark brown - its okay to have some black nuts as it adds flavor. Once the nuts are done, add cooked rice to skillet/wok and mix in oil, nuts, and fennel. Add dash of salt to rice mixture and let cook for a couple of minutes while stirring. Transfer to serving bowl.
Heat veggies back up and add tofu - cook until heated through. Add bok choy green tops just at end, cook until wilted. Salt and pepper to taste, serve over rice.
Serves: 4
Preparation time: 30 minutes
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Slow Roasted Root Vegetables
Thanks to our customer Lawrence Duncan for this delicious and heart-warming recipe!
Ingredients:
- 3 large potatoes
- 3 large carrots
- 3 large beets
- 8 large garlic cloves, peeled
- 2 tsp rosemary, fresh or powdered
- 2 tsp cumin, ground
- 1 tbsp black pepper, course ground
- 2 tsp sea salt
Directions:
Preheat oven to 250 deg F. This is a "low & slow" recipe, which takes a little bit of patience, but well worth it! You can vary the ratio of vegetables to suit your tastes, as well as the choice and amounts of herbs and spices.
Cut the potatoes, carrots, and beets into large chunks. The size of the chunks determines which vegetable cook the fastest: the potatoes and beets should be the largest chunks, with the carrots being a little smaller / thinner. You'll get the feel for the right size with practice.
Place the chunked potatoes, carrots, and beets in a large mixing bowl, along with the peeled garlic cloves. Add oil and sprinkle in the spices, while stirring until all the vegetables are thoroughly coated.
Spread the mixture evenly onto a baking tray, and place into the oven. Cook for about 2 hours, or until done.
Serves: 3 - 4
Preparation time: 2 1/2 hours