Baked “Chicken” and Vegetables

Ingredients (use vegan versions):

• 1 frozen vegan "chicken" patty
• 1/2 cup each assorted fresh cut veggies
• I use:
• asparagus
• zucchini
• celery
• onion
• broccoli
• red pepper
• green pepper
• 1 teaspoon vegan butter
• fresh dill
• salt and pepper to taste

Preheat oven to 450 degrees. Lightly cover both sides of vegan "chicken" patty with the vegan butter and dill. Place on baking sheet lined with foil.

Place veggies over the patty, salt and pepper to taste, and cover with the foil. Slit foil to vent and bake in the oven for 20-25 minutes.

The last five minutes, stick it in the broiler to brown the patty. This is very quick, easy, and good.

Serves: 1

Preparation time: 25 min.

By iveggies Add comment

Egg Alternative (for use in recipes)

Ingredients (use vegan versions):

• 2 tablespoon water
• 1 tablespoon tapioca flour
• 1 tablespoon coconut oil (or other oil but coconut is best)
• 1/4 teaspoon baking powder

Mix the flour and baking powder. Then add the oil and water and beat until it forms peaks. This is best for sweet pastries like cakes and cookies. Another option is to add a teaspoon of protein powder. This equals 1 egg. Double or triple for multiple eggs.

Serves: 1

Preparation time: 2 minutes

By iveggies Add comment

Barbequed Seitan

Ingredients (use vegan versions):

• 1-2 small onions (I used 1 yellow & 1 red)
• 1 large green pepper
• 1 large red pepper
• 2 carrots
• 2 small tomatoes (I prefer Romas)
• 2+ cloves of garlic (to suit your tastes -- I used 4)
• olive oil (enough to sauté with)
• 1 lb. vegan chicken-style seitan
• 1 bottle of barbeque sauce (or prepare your own BBQ style sauce)
• Optional: toast or vegan buns

This recipe is quick, easy, and tasty, and can be modified to suit your own taste -- you can add additional veggies or use tofu or tempeh in place of the seitan.

Slice the onions and add to a fairly large pan, along with olive oil; sauté until softened. While the onions are cooking, chop the remaining veggies to desired size. Once the onions are softened, add the rest of the veggies to the pan, and sauté 3 minutes or until they soften a bit. While the veggies are cooking, cut the seitan to desired size; add the seitan to the pan. Pour the barbeque sauce into the pan, mix, and simmer 10-15 minutes to allow the BBQ flavor to be absorbed by the seitan. Add any additional seasonings to taste.

Serve alone, on sandwich buns, or over toast for an open-faced sandwich.

Serves: 4

Preparation time: 15 mins

By iveggies Add comment

Mushroom Tofu Loaf

Ingredients (use vegan versions):

• 1 lb mushrooms, sliced
• 1/2 cup red vegan wine
• 1 small onion, finely chopped
• 5 cloves garlic, minced
• 1 - 2 tablespoon olive oil
• 2 lbs extra firm tofu, pressed for at least 2 hours
• 2 tablespoons nutritional yeast
• salt to taste
• 1/4 cup boiling water
• 2 vegan bouillon cubes
• 2 tablespoons balsamic vinegar
• cayenne pepper to taste
• freshly ground black pepper to taste

Preheat oven to 350 degrees. Sauté mushrooms, onions, and garlic over medium heat in olive oil and 1/4 cup red wine, until liquid is almost gone. Meanwhile, break tofu into chunks and put in food processor, process until smooth. Add nutritional yeast and salt, keep in mind that the bouillon cubes in the basting sauce have a lot of salt, so I just use about a teaspoon in the tofu mixture. Add mushroom mix, process until mushrooms are cut into small chunks.

Prepare something to mold the tofu into- I have used a shallow bowl lined with foil or cheesecloth. Spoon tofu mixture in, smoothing out the surface. Invert onto a pan lined with foil, and pull the edges of the foil up around the loaf. If that is not enough to cover it, use the bowl lining or a new piece of foil.

Pour boiling water into small container, something easy to pour from. Mix in bouillon cubes, stir with fork until well dissolved. Add remaining wine, balsamic vinegar, and cayenne pepper. Pour over loaf, just enough to coat the whole surface. Cover loaf, bake, basting every 15 minutes or so, for 1 hour. Uncover, bake for 15 minutes, until surface is slightly browned. Let stand 10 minutes, cut and serve.

Serves: 4-6

Preparation time: 30 min prep, 1 hour cook

By iveggies Add comment

Non-Beef Rouladen

Ingredients (use vegan versions):

• 10 patties of any kind of vegan fake hamburger
• vegan mustard
• 10 pieces of vegan fake bacon
• 1 onion finely diced
• vegan brown sauce base
• 10 pickles
• salt and pepper to taste

Pound your fake burgers to a 1/8 inch thickness with a meat tenderizer. Sprinkle the "meat" with s&p and then spread on a thin layer of mustard. Each burger then gets one strip of "Bacon", one whole pickle, and a pinch of diced onion.

Roll up the burgers and place them in rows, seam side down, in a baking dish of your choice. Pack them in snuggly, but not too tightly, for even cooking and a nice appearance.

Take your vegan brown sauce and pour it over your rouladden, cover and bake at 400 degrees F for 45 min. When complete, simply seperate the roll-ups from the gravy and serve. Goes well with any starch or vegetable.

Variation- I sometimes like to dice the pickle and "bacon".

Serves: 10

Preparation time: 10 min

By iveggies Add comment

Not Really Chopped Liver

Ingredients (use vegan versions):

• 1 package of lentils
• 1 large onion
• olive oil (to fry onions, and then, to taste)
• salt and pepper

Chopped liver found in health food stores usually has eggs, while this is vegan. It tastes great on rye vegan bread with mustard. It can also be a dip. here goes;

Boil lentils as usual, while browning chopped onions in olive oil. Drain cooked lentils and mash with a potato masher (can be pureed in a food processor as well). Add onions, salt and pepper to taste. Add more olive oil if not moist enough. Let chill.

Serves: depends how much u eat!

Preparation time: 30 min or so

By iveggies Add comment

Fabulous Shmeetballs

Ingredients (use vegan versions):

• sausage-style shmeet (I recommend GimmeLean brand)
• one clove garlic, minced
• half a large onion, finely chopped
• a handful of white mushrooms, also finely chopped
• peanut sauce (this is my favorite, but any sauce to your liking works)
• olive oil (for the pan)
• oregano to taste

First of all, make sure that your veggies (especially the mushrooms) are finely chopped, otherwise it will be all shmeet and no balls.

In a large bowl, mix everything but the sauce (peanut or otherwise) in a large bowl. This is best done with your hands. I know it's kinda sticky and gross, but you're going to have to roll 'em into balls anyhoo, so go ahead and get dirty.

Once you're sure it's all well dispersed, you can start rolling them into balls. Whatever size you like is fine, but just remember that the bigger you make them, the longer they will have to cook, because gooey-on- the-inside shmeetballs don't hold much charm (and I'm telling you this from experience). I roll them into about 1/2" to 1" balls. For a minimum amount of dishes to wash, place them directly into the pan (iron skillets are the best, but any large frying pan will do). You might have to make two batches, or save the extra for another day.

Once they're all cozy in the pan, throw some olive oil in there and fire up the stove at medium high. They might stick a tiny bit at first, but once you are able to roll them around in the pan, go ahead and sprinkle on some oregano, basil, and/or whatever else strikes your fancy.

Then dollop on your sauce. Curry paste, pepper sauce, spicy mustard, and pasta sauce are also great choices. Don't worry if it's not all over in the pan, once those balls get rolling it should even out. Finish cooking to your liking, I like mine pretty dark brown. You know that perfect hue that comes right before burnt? Hard to catch but rewarding when you do.

You can serve these as appetizers with toothpicks, over rice, spaghetti, or anything else that strikes your fancy.

Serves: 4-6

Preparation time: 15 minutes

By iveggies Add comment

Just like “Chicken” Strips

Ingredients (use vegan versions):

• 1 12-oz. water packed silken-style soft tofu
• 1 cup flour or vegan bread crumbs for coating
• garlic powder
• salt until you worry about your health
• pepper, paprika, parsley, dash of vegan sugar (1/2 Tsp)
• 1/4 teaspoon turmeric for beautiful color (yellowish), optional (turmeric won't show until cooked)

This recipe is courtesy of a wonderful accident! I froze the soft silken tofu, when it defrosted all the water just oozed out, I kept squeezing ('cause it was kinda fun) and the resulting flattened Square looked like something I could tear into strips. I thought the silken soft tofu wouldn't work for me*t substitutes, but this is why it is so good! I don't want to be running off at the mouth but this recipe is more technique than ingredients.

1) Freeze and defrost Tofu

2) Drain water and then! Smash the hell out of it. Place between two cutting boards or what ever you have with a towel to soak up the water until its about 1/2 in. (2-3 cm.) thick. Really smoosh it! all the water out!

3) So, just mix all the spices with the flour, CAREFULLY take the tofu apart where it naturally is too thin to hold together, its like strips.

4) In my chicken eating days I learned the trick to Breading anything is for it (the protein matter) to be as cold as possible! before you roll it in flour.

5) Roll cold tofu in flour and spice mixture then!(important!) let it sit (On a plate) and molecularly bond with the flour for 15 min.- hour.

I was craving something fried, so I fried it (carefully at first) like there was no tomorrow! This makes it hard and crunchy, its great with any dipping sauce! I served it with mashed potatoes and artichokes. I bet you could bake it @ 350 degrees F for 1 hour, turning a couple times carefully. Enjoy!

Thanks for being Veggies Guys!

Serves: 3-4

Preparation time: 30 min.

By iveggies Add comment

Mock Japanese Chicken Wings

Ingredients (use vegan versions):

• 300 g textured soy protein chunks or slices
• egg substitute
• vegetable oil or vegetable shortening
• flour (whole white or white)
• 2 cups vegan sugar
• 1 cup water
• 1/2 cup vinegar
• 1/4 cup soya sauce
• vegetable stock or mock chicken stock

This is an old family recipe modified to use textured soy protein.

1. Preparation of textured soy protein.

A: Rehydrate textured soy protein in vegetable broth or mock chicken stock.

B: Fry textured soy protein in bit of oil until slightly brown. Place in large bowl.

C: Bread textured soy protein chunks by dipping in egg substitute and rolling in flour.

D: Brown breaded textured soy protein by frying in tablespoon of vegetable shortening or oil, may take a couple of pan loads to fry all 300 grams.

E: Place the breaded and browned textured soy protein in a 9x13 pan. Preheat oven to 350 degrees Celsius.

2. Prepare sauce.

A: Add vegan sugar and water in a medium sauce pan. Stir till the vegan sugar has dissolved

B: Add the vinegar and soya sauce, and place saucepan on medium heat.

C: cook on medium heat stirring every once and a while until the sauce comes to a rapid boil.

D: Stir sauce consistently while boiling for 4-5 minutes. Remove from heat.

E: Pour sauce over textured soy protein in 9x13 pan, and spoon over.

3. Bake textured soy protein and sauce.

A: Bake in the oven uncovered for about an hour, spooning sauce over every 20 minutes. Depending on oven, this may not take as long. It could be done in up to 30 minutes. Do not let it burn.

B: serve with rice and corn and beans. Enjoy.

This dish is very rich, and addictive. Due to the large amount of frying I usually only make it when people come over. But it is very cheap and very filling. Many of my meat eating friends could not tell that it was not chicken, and enjoy it. In fact many of them ask me to make it for them. It is vegan and yummy. I find it a very good meal when non vegetarians and non vegans are coming for supper.

Serves: 8

Preparation time: 1 1/2 hr

By iveggies Add comment

Zekes EZ Veggie Burgers

Ingredients (use vegan versions):

• 4 cups cooked, sticky short-grain brown rice *
• 1 15-oz. can pinto beans
• 2 cups cooked lentils
• 4 tablespoons. parsley flakes
• 6 cloves garlic, finely chopped
• 1 teaspoon freshly ground black pepper

* Brown rice should be prepared in such a way as to make it sticky, thus providing good binding for burger patties. How to make it sticky: steam for 10 mins., then stop, let sit for 20 mins. Then steam again for the full, usual time (as if you hadn't presteamed it). My steamer takes 60 mins...after first doing the 10-min. steaming. This will over-steam the rice, to come out sticky.

In large bowl, thoroughly mash rice/beans/lentils. Add pepper. Thoroughly stir in parsley and garlic. With clean hands, make 10-12 burger patties.

Broil patties till done on each side (about 10 mins. per side).

Use quality whole-grain buns and favorite condiments (lettuce, onion, relish, ketchup, mustard, etc.).

Refrigerate or freeze if not cooking the patties immediately. I like to store them by wrapping (and separating) two burgers each in wax paper, enclosing them in a zip-lock baggie.

Quality condiments make it all work! The patties tend to squish when pressed, so consider it more like a vegan "sloppy joe". Juicy and bursting with flavors, you'll need extra napkins..."Don't bother me, I'm eating!" Burger King: eat your beefy heart out.

Serves: 10-12

Preparation time: 30 mins.

By iveggies 1 comment