Vegan Dinner Recipes

Bebi · Posted: Wed May 17, 2006 2:15 pm Post subject: Vegan Dinner Recipes

These are just a few I've pulled at random from a Vegan recipe book; if you have any specific requests I'll do my best Smilie_PDT

Note: "c" = cup

Ratatouille

1 medium eggplant, peeled and cubed
2 medium zucchini, sliced
2 medium tomatoes, diced
1 large onion, sliced
2 cloves garlic, pressed
3/4 tsp. basil
1 tsp. salt

Steam eggplant, zucchini, and onions in small amount of water, just until tender (about 10–15 minutes). Add garlic, tomatoes, basil, and salt, and steam 5 more minutes.

Baked Tofu

1 lb. brick of firm tofu
2 tbsp. soy sauce or Bragg Liquid Aminos
1 c. chopped onions (opt.)
2 tbsp. lemon juice (opt.)
1 tbsp. Chicken-style seasoning
2 tbsp. nutritional yeast flakes
3/4 c. water

Slice tofu into slices 1/4–1/2 inch thick. Sprinkle with remaining ingredients. Bake in 350° oven for 30–40 minutes, until beginning to dry out a bit. This can be prepared ahead, allowed to marinate, and then baked. Or, to save time, omit water and just sprinkle with seasonings. Cook in non-stick skillet. Tofu squares may be used as sandwich filling, cut and used in stir-steamed vegetables, or served as “steaks” with gravy.

Garden Burgers

2 medium carrots, grated
1/2–1 c. celery, chopped
1 onion, chopped
1/2 c. tomato juice
1 tsp. parsley
1/4 c. barley, wheat flakes, or rolled oats
1/2 c. quick oats
1 tsp. salt
1 c. sunflower seeds, ground
1/8 tsp. sweet basil

Carrots, onion, and celery may be finely chopped in food processor. Mix well with remaining ingredients. Form patties with ice cream scoop or spoon. Bake on parchment paper covered cookie sheet at 350° for 30 minutes.

Noodle Vegetable Casserole

1 lb. spiral noodles, cooked
1 tsp. salt
1 1/4 c. cashews
1 tbsp. cornstarch (rounded)
4 c. water
1 tbsp. Chicken-style seasoning
3 c. mixed vegetables
1/2 tsp. onion powder

Cook spiral noodles as directed, al dente. Blend cashews with 1 1/2 c. water, salt, cornstarch, Chicken-style seasoning, and onion powder, until smooth; then add remaining water. Cook in saucepan until thickened. Add steamed mixed vegetables and serve. Or pour into casserole, top with seasoned bread crumbs, and bake at 350° until crumbs are crisp. (This is really good with broccoli, zucchini, and carrots!)

Princess Loaf

2 c. dry bread crumbs
2 tbsp. soy sauce or Bragg Liquid Aminos
2 c. cooked brown rice
1/2 tsp. salt (may prefer less)
1/2 c. chopped walnuts
1 tbsp. parsley
1 green pepper, chopped
1 tsp. sage
2 stalks celery, diced
1/4 c. cashews, blended in water
1 c. minced onion
1 c. water

Combine bread crumbs, rice, walnuts, celery, pepper and onion. Blend cashews and water until very smooth. Add to dry ingredients. Add seasoning, and mix well. Press into oiled loaf pans or small casserole dish. Bake covered 45–60 minutes at 350°. Bake uncovered for an additional 15–20 minutes. Slice if desired, allow to cool completely,
and arrange on platter. Reheat 15–20 minutes in 350° degree oven. SERVES: 8–10.

Texas Barbecue Beans

3 c. dry pink beans (or pintos)
3 stalks celery, sliced
6 c. water
3/4 tbsp. ground cumin
1 1/4 tsp. salt
2 tsp. soy sauce or Bragg Liquid Aminos
1 1/2 c. pineapple juice
12 ounces tomato sauce
2 large onions sliced
1/4 c. light molasses
3 cloves garlic, minced OR 1 1/2 tbsp. nutritional yeast flakes
1 tsp. garlic powder

Soak and simmer beans in water and pineapple juice. Salt when nearly done. Saute onions, celery and garlic in a small amount of water. Combine all ingredients. Cover beans with bean liquid or water in a baking dish. Bake at 350° for 2 hours.

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