Vegan Recipes

Another vote for avantegardevegan (he's on YouTube). These folks are too...

Lentils.org: some good vegan options.
minimalistbaker: apparently she was vegan at some point, but is no longer (same with me). She still posts new vegan recipes on occasion.

But my fav vegan recipes come from my alma mater. University campuses abound with vegans and, by Jove, they wanna share their recipes with you. I have two cookbooks which I've had for at least a decade now. Crumpled, stained pages, 'n all.

If you have some sort of local vegan hippy collective hive in your area, they will welcome you with open hemp-covered arms, provide you with local recipe ideas and probably show you how to, like, grow your own sprouts. It's all love and it's all fun.

Been vegan for 8 1/2 years and these are the recipes I constantly go back to.

QUICK PEANUT NOODLES FOR ONE

Put 1 Serving brown rice noodles (soba noodles are good, too) in boiling water, reduce to medium and add a steamer basket on top with 1 cup frozen broccoli florets and cover. Cook 5 minutes. (You could also just nuke the broccoli, if you prefer.)

While the noodles are cooking, in your bowl mix together:
2 T natural smooth peanut butter
1 T lite sodium soy sauce
1 T water
¼ tsp ground ginger
¼ tsp red pepper flakes

Once noodles and broccoli are cooked, strain them and add to the bowl. Turn/stir gently. Add more pepper flakes if desired.


COWBOY CAVIAR

Into a large mixing bowl:
2 cups cooked black beans (or 1 can drained)
1 can white sweet corn, drained
2 roma tomatoes, diced
2 avocados, diced
1 bunch green onions, tops only, chopped

Vinaigrette:
¼ cup Avocado Oil or Extra Virgin Olive Oil
¼ cup Red Wine Vinegar
1 tsp garlic powder
1 tsp salt
1 tsp pepper

Whisk vinaigrette together, pour over veggies and stir to combine.


DEVILISH CHICK SPREAD

3 cups chickpeas, cooked
1 cup vegan mayonnaise
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 tablespoon yellow mustard
1 teaspoon yellow curry powder
Season Salt and freshly ground pepper to taste
2 tablespoons finely chopped chives

Combine everything except chives in a food processor fitted with the metal blade. Pulse on and off until the mixture is nicely melded, but don’t puree—leave a little texture. Add the chives through the feed tube and pulse on and off a few times to whirl them in. Serve on lettuce, crackers, bread, etc. It is reminiscent of deviled eggs.


THREE BEAN SALAD

2 cups cooked kidney beans (or 1 can , drained)
2 cups cooked chickpeas (or 1 can, drained)
2 cups cooked green beans (or 1 can, drained)
1/2 white onion, finely diced
1/2 green bell pepper, finely diced

Dressing:

2 T olive oil
2 T apple cider vinegar
parsley, salt & pepper to taste

Mix dressing, stir in beans, onion and bell pepper and let marinate for at least 2 hours.


LOADED BAKED SWEET POTATO

(ingredients listed tops 2 sweet potatoes):

Combine 1/4 cup beans (red, black, white, pinto...your choice), 1 diced tomato, 1/2 diced onion, 1 tablespoon ground flax, 1 tablespoon nutritional yeast, 1 tablespoon lime juice, cilantro, salt and pepper. Mix it all up and top the sweet potatoes. (I usually just stab the potatoes with a fork several times and microwave them for 10 minutes and they turn out perfect.)


STIR-FRY SAUCE

I heat up a bag of frozen stir-fry veggies, 1 can of chinese veggies (drained), 1 can of water chestnuts (drained), then pour the following sauce. I know stir-fry is supposed to be quick-cooking, but after I pour my sauce on, I like to keep it on the heat for about 5 minutes, stirring the sauce around and letting it soak in to the veggies.

Whisk together:

1 tsp ginger
1 clove garlic, minced
1 tbsp light agave
4 tbsp soy sauce
2 tbsp ponzu sauce
1 tbsp rice vinegar or apple cider vinegar
1 tsp corn starch


TOFUNA

Baked Tofu
Press a block of Lite Firm Tofu to remove as much water as possible. Cut into 4 "patties". Spray a baking sheet with EVOO. Mix together 2 Tablespoons of soy sauce and 1/2 tsp liquid smoke. Brush onto both sides of the patties, sprinkle with salt, pepper, and garlic powder. Bake at 375 for 20 minutes. Flip over and bake additional 15 minutes. When they are cooled, I roughly break them up and pulse them in my food processor. Put into a mixing bowl and add:

1 celery stalk, finely diced
1/2 cup vegan mayo (Vegan Planet recipe)
3 tablespoons dill pickle relish
2 tablespoons nutritional yeast
salt & pepper to taste

Mix thoroughly and thoroughly enjoy! Serve on lettuce, crackers, bread, etc. Substitute for tuna salad.


TANGY LENTIL SOUP

1 T Better than Bullion Vegetable Base
1 medium onion, diced
2 stalks celery, diced
2 carrots, diced
3 T tomato paste
3 garlic cloves, minced
6 cups water
1 ½ cups dried lentils
2 bay leaves
1 T dried parsley
1 tsp salt
1/4 tsp black pepper
2 T Dijon mustard

Preparation
Heat and blend the Better than Bullion base with ¼ cup water in a large stockpot over medium-high heat. Add the diced onion, celery, and carrots; saute for 10 minutes. Add the tomato paste and minced garlic; sauté 1 minute. Add water, lentils, bay leaves, parsley, salt and pepper; bring mixture to a boil. Partially cover, reduce heat, and simmer mixture for 30 minutes. Turn off the heat, discard the bay leaves and stir in Dijon mustard.


2-2-1 Lentil Salad

Vinaigrette:
2 T. Balsamic Vinegar
2 T. Dijon
1 T. Agave
½ tsp Himalayan Pink Salt
fresh ground black pepper to taste

Whisk everything together.

Salad:
2 cups cooked lentils, drained
1 small onion, diced
1 roma tomato, diced
1 small bell pepper, diced
1 cup packed spinach leaves, stems removed, chiffonade cut

Stir everything together and enjoy!


CROCK POT POTATO SOUP

2.5 lbs potatoes diced into ½” pieces
1 small yellow onion diced.
5 cups water
2 tbsp McKays vegan chicken seasoning (bullion substitute)
1 tsp seasoned salt
3 garlic cloves, minced
1 bay leaf
1 tub vegan cream cheese

Put everything except cream cheese in the crock pot and stir. Cook on low 8 hours or high for 5 hours. Remove the bay leaf. Using an immersion blender, blend up the soup as creamy as you prefer. Stir in the cream cheese and allow the heat to melt it.

Makes about 6 to 7 servings


GRANDPA RV’S GREAT NORTHERN BEAN SOUP

Ingredients:

1 pound Great Northern beans
1 large diced onion
2 sliced celery stalks
3 sliced carrots
2 bay leaves
6 T McKay’s vegan chicken seasoning (bullion substitute)
1 T liquid Hickory smoke
Salt & Pepper to taste (when serving)


Directions:

Soak the Great Northern beans overnight, rinse them, then put in a 4-qt slow cooker. Add the remaining ingredients. Heat water to a boil in a tea kettle on the stove and pour it over everything, filling to the top of the cooker. Set it on low for about 9 hours. Salt & Pepper to taste.