You’ll Need:1 1/2 cups water, divided 1/2 cup dried soy chunks (textured vegetable protein) 1 tablespoon peanut butter 1 tablespoon canned cream of coconut 1/2 bird’s eye chile, seeded and minced 1/2 green onion, diced 1 teaspoon chopped cilantro 1/2 cup uncooked quinoa salt and pepper to tasteDirections : Boil
Category: Vegeterian
Total 133 Posts
You’ll Need:1 tablespoon pareve margarine 1/4 cup all-purpose flour 3 cups vegetable broth 2 tablespoons miso paste 2 tablespoons warm water 2 teaspoons soy sauce 1/4 teaspoon onion powderDirections : In a small bowl combine miso and warm water; stir until miso has dissolved. In a 2 quart saucepan, melt
You’ll Need:2 tablespoons canola oil 1 large eggplant, peeled and sliced 3 eggs, beaten 2 cups dry bread crumbsDirections : Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side,
You’ll Need:1 small eggplant, diced 1/4 cup fresh sliced mushrooms 1 green bell pepper, chopped 1/2 onion, chopped 1/4 teaspoon garlic powder 1 tablespoon olive oil 4 pitas, halved 1 cup shredded mozzarella cheese 1/2 cup ranch-style salad dressing (optional)Directions : Combine eggplant, mushrooms, green bell pepper, onion, garlic powder
You’ll Need:1 pound silken tofu 1/2 cup unsweetened cocoa powder 1 cup white sugar 1 tablespoon vanilla extract 1/2 teaspoon cider vinegar 1 (9 inch) prepared graham cracker crustDirections : Preheat oven to 375 degrees F (190 degrees C). Blend tofu with an electric mixer or in a food processor
You’ll Need:1 onion, chopped 5 cloves crushed garlic 1 stalk celery, chopped 1 tablespoon olive oil 8 ounces textured vegetable protein 4 (16 ounce) cans chili beans 1 (14.5 ounce) can stewed tomatoes 4 cups water 2 tablespoons brown sugar salt and pepper to taste 2 teaspoons chili powderDirections :
You’ll Need:2 tablespoons sunflower seed oil 2 tablespoons brewers’ yeast 1 tablespoon dried oregano 1 tablespoon dried chives 2 teaspoons chopped fresh marjoram 2 teaspoons ground coriander 1 teaspoon salt 1 (8 ounce) package tempeh, cut into 1/2 inch squaresDirections : Preheat oven to 350 degrees F (175 degrees C).
You’ll Need:2 green bell peppers, diced 1 onion, chopped 6 cloves garlic, minced 1 bunch cilantro, finely chopped 3 tablespoons olive oil 1 (15 ounce) can tomato sauce 1 (.25 ounce) package Spanish seasoning 3 cups uncooked brown rice 2 (15 ounce) cans pigeon peas, drained 6 cups boiling waterDirections
