Submit your ORIGINAL, VEGAN main dish recipes here for inclusion in the enVeg cookbook. Feel free to comment on recipes or offer your suggestions for the cookbook.
Photos are highly encouraged!
enVeg Forums for Gainesville Vegetarians » enVeg Students' Cookbook
[sticky]
Main Dishes [Post Your Vegan Recipes]
(8 posts)-
Posted 1 year ago #
-
Ellen
MemberAsparagus and Sun dried Tomato Frittata
So this is more of a breakfast/brunch dish. Also, if you own Vegan with a Vengeance, then you will recognize it. I tweeked it a tad. This is mostly for those of you who don't have the book, because this recipe is AMAZING. It is easy too. Most things you have already, asparagus you can buy individually so its cheap and the jar of sun dried tomatoes is totally worth it.
1 block tofu
1 Tbsp soy sauce
1 tsp any kind of mustard
1/4 cup nutritional yeast
some olive oil for pan
1 tsp onion powder
about 10 sticks of asparagus (rough ends discarded and cut into bite size pieces)
1/4 cup finely chopped sundried tomatoes (the kind from the jar with the oil)
2 cloves garlic (minced)
1 tsp dried thyme
1/4 tsp dried turmeric
some lemon juice (1/2 a lemon or about 1/4 of one of those little lemon juices shaped like lemons)
1/4 cup fresh torn up basil leaves or a Tbsp or so of dried basilPreheat oven to 400
In a big bowl, crumble tofu with soy sauce, mustard, and nutritional yeast until it looks like ricotta cheese.
In an 8 inch frying pan saute asparagus and sun dried tomatoes with olive oil for about 3 minutes
Add the garlic, thyme, turmeric, and onion powder and saute another minute.
Add lemon juice and turn off heat. Transfer asparagus mixture into the tofu and add basil. Mix well.
Put it all back into the pan and press it firmly down in place.
Cook at 400 for 20 minutes and then turn your oven to broil and cook at same temp until it is slightly brown on top (about 2 minutes only)
Done!
Posted 1 year ago # -
Super Easy Mac & Cheesy
Here's a light mac & cheese recipe I improvised on the spot with my roommate. The ingredient measurements are approximations. You should adapt it to your tastes.
Ingredients
8 oz enriched macaroni
2-3 tablespoons nutritional yeast
splash of canola or olive oil
1/3 cup soy milk
1 tablespoon soy or Tamari sauce
1 tablespoon mustard
a few squeezes of juice out of a lime
salt and/or pepper to tasteDirections
Cook macaroni according to package instructions. Serve in a bowl and stir in all the ingredients. Done. Super easy.
Posted 1 year ago # -
lindslou
MemberBroccoli-Onion Quiche
This is a pre-veg favorite of mine that I've been perfecting in vegan form for a while now; it's finally where I want it to be! A classic European dish that can be eaten at practically any time of day.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
3 cups chopped broccoli
1 teaspoon dried thyme
1/2 teaspoon dried tarragon
1/2 teaspoon tumeric
1 teaspoon salt
black pepper to taste
2 tablespoons water
1/4 cup raw, unsalted cashews
1/4 cup sliced almonds
1 package soft tofu
1 teaspoon dijon mustard
1/4 nutritional yeast
1 9-inch prepared pie crustDirections
Preheat oven to 350 F.
Saute the onion and garlic in the olive oil in a large pan over medium-hight heat until softened (about 3 minutes). Add the broccoli, spices, salt and pepper, then cook until the broccoli is tender.
Set the veggies aside and start tossing the other ingredients in a blender or food processor. Squeeze excess water out of the tofu, then crumble it in. Add the cashews, almonds, mustard and nooch, and process until it's got the desired texture (I like a little crunch, but it can be very smooth).
In a mixing bowl, blend the broccoli and creamy components together. Finally, scoop it all into the crust, smooth and pop it in the oven for 40 minutes.
Posted 1 year ago # -
ddddyyyy
MemberI agree with admin
[url=http://www.nfljerseysdiscount.com]NFL Jerseys[/url] [url=http://www.shanghai-escorts.com]China escort[/url] [url=http://www.jordanshoessale.com]jordan shoes[/url] [url=http://alotsneaker.com]Jordan shoes[/url]
[url=http://www.7bridal.com]wedding dress[/url]Posted 1 year ago # -
Ellen
MemberVegan Chili
1 pepper, diced (any color, i like red)
1 onion, chopped roughly
6-8 cloves of garlic, minced
1-3 Tbs. diced jalapeno from the jar
one 15 oz. can diced tomatoes
one 15 oz. can plain tomato sauce
one 15 oz. can black beans, drained and rinsed
1 package Morningstar Farms meal starter crumbles
chili powder
paprika
salt
pepperServes 7-9 people depending on how hungry you are.
In a large pot or skillet (whatever you have a top for) heat the oil (enough oil to cover the bottom). Sautee the garlic, onion, and pepper on medium heat until the onions get soft. Add the jalapenos and Morningstar crumbles. Stir while cooking for 5-6 more minutes. Now add the chili powder, paprika, salt, and pepper (as much as you like). Add the diced tomatoes (undrained) and let simmer for 5 minutes. Next add the can of tomato sauce and black beans. Mix it up, cover, turn heat to LOW, and let simmer for 15-20 minutes. Done! Serve on a bun, over spaghetti, with crackers, or plain.
Posted 1 year ago # -
Ellen
MemberSeitan and Spinach Sandwich
(Vegan Philly Cheese Steak)Ingredients
2 packs of traditional Seitan
1 medium green pepper, diced
1 medium onion, diced
vegan mozzarella cheese (4-6 slices)
1 cup frozen cut spinach, thawed
3 Tbsp minced garlic
1 Tbsp chili powder
1 Tbsp garlic powder
1 Tbsp chives
1 tsp parsley, dried
1 tsp cumin
saltSautee garlic, onion and pepper for 5 minutes in about 2 tsp. water over medium heat (don’t use oil). Stir frequently to avoid sticking. Add Seitan, spinach and spices and cook for 5-10 minutes until Seitan has a darker color. Break up cheese over pan and stir. Cook for 5 more minutes or until cheese melts completely. Serve on bread or in a wrap. Perfect with vegenaise! Makes 5 heaping sandwich stuffers.
Posted 11 months ago # -
Ellen
MemberSimple, healthy, and delicious dinner
Makes 2 hefty servings ('cause we vegans like to eat!)
1 cup zucchini, chopped into small cubes
3/4 cup broccoli, chopped into very small pieces
1/2 of a large red pepper or 1 medium red pepper, chopped into small cubes
1/2 wild rice tempeh rectangle, chopped into small cubes OR your a good amount (about 3/4 cup of your favorite beans)
3 garlic cloves, minced
1 cup spinach, chopped roughly
1 large avocado, diced
2 tomatoes, diced
1/4 cup fresh cilantro, chopped finely
1-2 Tbsp coconut oil (very important for flavor!)
2 Tbsp olive oil
2 tsp cumin
1 tsp parsley flakes
salt & pepper to taste
3 Tbsp almond slivers (optional)
1 tsp ground flaxseed (optional)- Heat oils in large pan. Add broccoli with a pinch of salt and pepper. Cook on medium heat for 5-10 minutes, stirring occasionally.
- Add tempeh (or beans), red pepper, zucchini, minced garlic, cumin, parsley, almond slivers, and flaxseed. Combine well. Cook on medium-low for about 10 minutes, stirring often.
- After all vegetables are fully cooked (don't overcook!) In a large bowl, combine remaining ingredients and toss in the vegetable mix after it has cooled slightly.
Done!
Posted 9 months ago #
Reply
You must log in to post.