Ingredients

Instructions

  1. Combine first 9 ingredients in medium bowl.
  2. Form into 6 patties and fry in oil until browned on both sides.
  3. Serve on toasted buns with lettuce and tomato slices.
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Ingredients

Instructions

  1. Blend all ingredients except cracker crumbs in food processor.
  2. Place a few cracker crumbs in the bottom of lightly oil-sprayed muffin tin cups. Fill about 1/3 full with bean mixture.
  3. Bake at 350 F for 25 mins.
  4. Serve on a bed of Arugula with drizzles of Crème di Balsamic or mustard. Makes about 1 dozen.
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Ingredients

Instructions

  1. Saute first 11 ingredients (+/- optional dulse) until tofu is golden.
  2. Stir in vanilla soymilk and saute on low 1-2 minutes.
  3. Serve over Basmati rice (follow instructions on bag to cook rice) with sliced heirloom tomatoes on the side.
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Ingredients

Instructions

  1. Blend in order in "Vitamix" or strong blender. *can substitute pine nuts & cashews with: 1 cup walnuts
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Ingredients

Instructions

  1. Fill half a large soup pan with water and bring to a boil.
  2. Add pasta, broccoli, tofu and tomatoes.
  3. Boil till gnocchi floats or penne is al dente.
  4. Remove from heat and carefully pour pasta, broccoli, tofu mixture into a large strainer, then place mixture back into empty pan and toss with pesto sauce until mixed well.
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Ingredients

Instructions

    In baking pan or casserole dish:
    1. Microwave potatoes on High for 12 minutes.
    Then:
    1. Microwave or stovetop steam broccoli.
    2. Slice potatoes in half and score (criss-cross) insides.
    3. Spread with margarine or oil.
    4. Top with broccoli and "Daiya" cheese.
    5. Broil on High for 3-5 minutes until cheese is melted.
    6. Serve on a bed of arugula.
    7. Variation: Vegan Mozzerella instead of cheddar.
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    Ingredients

    Instructions

    1. Combine first 2 ingredients in a medium sauce pan over medium heat until bubbly.
    2. Whisk in soy milk, "Braggs," garlic powder and pepper, and stir until thickened.
    3. Add "Daiya" soy cheese, stirring until melted.
    4. Preheat oven to 350 degrees.
    5. Set aside 1 1/2 cups of sauce for later use.
    6. Spread tortillas with onions, steamed veggies and remaining sauce.
    7. Roll tortillas up and turning seam sides down.
    8. Top with remaining sauce and bake for 30 minutes until bubbling.
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    Ingredients

    Instructions

      Vegan Stuffing
      1. Sauté onion, celery, pepper & sage in Earth Balance or olive oil & salt till lightly browned, mix into breadcrumbs. Sprinkle with garlic salt to taste.
      Un-Gravy
      1. In 4 qt. saucepan, sauté onion in olive oil (or Earth Balance). Gradually mix in flour (or cornstarch & water) till smooth.
      2. Slowly add soymilk, Braggs and broth, stirring to keep smooth. Bring to a boil, then turn heat to low, stirring till thickened. Cover & let sit. Sprinkle with black pepper to taste.
      Un-Turkey Casserole
      1. Make “VEGAN STUFFING” & “UN-GRAVY” and set aside. 6-8 packages of Tofurkey slices (Plain, Cranberry, or Hickory, or mix of all) and ½ - ¾ c dried breadcrumbs
      2. In oiled 12”x16”x3” pan (or two 14” square pans), layer Tofurkey slices, stuffing, and gravy two to three times. Top with dried breadcrumbs and gravy.
      3. Bake in oven at 350 degrees F for 45 min. – 1 hour or until browned.
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      Ingredients

      Instructions

      1. Cook noodles as directed on package.
      2. In large lasagna pan, layer noodles, filling & "Daiya" mozzarella until out of filling and noodles.
      3. Top with pasta sauce and Vegan Parmesan or nutritional yeast.
      4. Bake at 400 degrees for 45 minutes.
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      Ingredients

      Instructions

      1. Cook pasta according to package directions.
      2. Saute vegetables and onions in oil until tender.
      3. Add next 7 ingredients until heated through.
      4. Serve over pasta.
      5. Top with "Daiya" cheese
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      Ingredients

      Instructions

      1. In medium saucepan, cook 1/4 cup margarine plus next 4 ingredients until bubbly.
      2. Remove from heat and gradually whisk in soy milk.
      3. Return to heat, add peanut butter and stir until boiling.
      4. Preheat oven to 350 degrees.
      5. Layer tofu slices in 1 quart casserole dish greased with 1 tbsp margarine.
      6. Spread with peanut sauce and top with bread crumbs.
      7. Bake for 20 minutes until bubbling.
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      Ingredients

      Instructions

      1. Cook rice noodles according to package directions; set aside.
      2. Heat next five ingredients in a sauce pan until well combined.
      3. Saute tofu in margarine in large fry pan or wok, until browned on both sides, sprinkling each side with "Braggs," garlic powder, nutritional yeast and pepper.
      4. Remove tofu, and add onion, garlic, Chinese vegetables, and bean sprouts to pan, sauteing until tender.
      5. Add sauce and tofu to pan, and stir gently to combine.
      6. Serve over rice noodles.
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      Ingredients

      Instructions

      1. Cook shells according to directions on box.
      2. Saute mushrooms, broccoli, onions and garlic in olive oil until barely tender.
      3. Add spinach and cook one minute more.
      4. Combine cream cheese, sour cream, "Daiya" mozzarella, 3 tbsp "Braggs" and garlic powder in large bowl.
      5. Mix in sauteed vegetables.
      6. Preheat oven to 350 degrees.
      7. Spread thin layer of tomato sauce in large baking pan.
      8. Stuff shells with vegetable-cheese mixture and place in pan.
      9. Cover with 1-1 1/2 cans tomato sauce, drizzle with remaining 4 tbsp "Braggs," pepper, Italian seasoning and nutritional yeast.
      10. Cook for 30 minutes until bubbling.
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      Ingredients

      Instructions

      1. Mix first twelve ingredients either in food processor, or for less smooth spread, in bowl with spoon.
      2. Spread on bread (toasted or not).
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