Vegan meals????????????????????...!
I'm looking for simple vegan meals with veggies!.
I dont care for crunchy veggies but I can cook them a lil more to make them tender, more my style!.
tyWww@FoodAQ@Com
I dont care for crunchy veggies but I can cook them a lil more to make them tender, more my style!.
tyWww@FoodAQ@Com
Answers:
When I posted Summer Express: 101 Simple Vegan Meals Ready in 10 Minutes or Less, I was overwhelmed by the response!. People are juggling--kids, work, school, errands, & relationships!. Turns out that quick and easy recipes are more than just fun--they're necessary!.
With the impending holidays, we're likely to be more time-stretched than ever!. So I thought it would be a good time to give you 101 easy autumn meals!. Some rely on cupboard staples!. Others lean on store-bought goodies--lifesavers during busy times!. I hope you find these ideas useful--and that they save you stress so you can better enjoy the holiday season!.
[Note: 10 mins!. is hands-on time, not counting time to boil water, cook rice, bake veggies, simmer stews, etc!.]
1!. Throw 1/2 cup of canned pumpkin in the food processor with 2 T olive oil, 4 or 5 garlic cloves, and a cup of beans!. Spread on a toasted, Earth-Balance-spread baguette!.
2!. Make a grilled vegan cheese sandwich!. Don't forget the sliced onion and tomato!.
3!. Fried rice: In a hot wok, saute an onion in canola oil until soft!. Toss in thawed frozen veggies (peas & carrots, for example)!. Toss in rice, and coat with oil!. Add soy sauce, Bragg's or Nasi Goreng paste, to taste!.
4!. While boiling pasta, toss in some chopped Swiss chard and loads of sliced garlic!. Drain, toss with extra virgin olive oil, salt and red pepper flakes!. Top with vegan parmesan or nutritional yeast!.
5!. Veggie burgers: In a food processor, combine 1 can of beans, 2 T olive oil, 1 chopped carrot and 1 chopped celery stalk!. Process until smooth, then add enough bread crumbs to form patties!. Brown on both sides and serve alone or on a bun!.
6!. Sauté some garlic, onion mixed mushrooms--including shitake, cremini, portabello, and maitake-- in olive oil!. Add a bit of veggie broth and some flour to thicken, Serve over thick polenta or polenta wedges!.
7!. French bread pizza: slice a baguette in half!. Slather with tomato sauce, sprinkle with veggie cheese and toppings [mushrooms, onions, and spinach are my faves]!. Bake at 400 degrees for about 10 minutes!.
8!. Nuke a sweet potato!. Slice it, slather it with olive oil and stuff with cooked frozen broccoli and nutritional yeast or vegan cheese!.
9!. Make my Rapini Pannini!.
10!. Quick Tomyam Soup [very soothing for colds--clears the sinuses]: For each person, dissolve 1 heaping tsp tomyum paste in 1 cup boiling water!. Add 1/4 pound rice noodles, sliced green onion, and greens of your choice [mustard greens, spinach, bok choy, etc]!. Add cubed tofu, if desired!.
11!. Savory bread pudding: Tear 8 slices stale whole grain bread into bite site pieces; place in an 8 x 8 inch oiled baking dish!. Mix 3 cups soy or rice milk, 1/2 cup nutritional yeast, 4 tsp olive oil and 2 T mixed dried savory spices [rosemary, oregano, thyme, etc!.]!. Mix in up to 2 cups chopped, precooked veggies of your choice [broccoli, spinach, tomatoes etc]!. Add one chopped onion to veggie mixture!. Mix with milk and pour over bread!. Bake at 350 degrees for 45 mins!.
12!. Another easy oven meal: toss cubed yams, potatoes, red onion, peppers, and celery!. parsnip and whole garlic with enough olive oil to moisten!. [Mix with your hands--fast and fun!.] Bake at 400 for about 1 hour--or until veggies are soft!.
13!. Quick veggie cream soup: Saute 2 cups of one of your favorite veggies [carrots, mushroom, celery, etc] in olive oil until soft!. Puree in the blender with 1/4 cup nutritional yeast and 4 cups of non-dairy milk until creamy!. [You may need to do this in batches] Heat soup gently over low heat and serve with croutons or bread for dipping!.
14!. Quick, soothing soup--great for when you're under the weather: boil 4 cups of water, toss in a cube or two of veggie boullion, 1 T parsley flakes and about 1 cup pastina or other tiny pasta!. Serve with a sprinkling of vegan parmesan or nutritional yeast!.
15!. Can Can Salad [This also links to my vegan Fettucine Alfredo, which only takes about 15 minutes to make!.]
16!. Sh*t on a Shingle [Great for kids!]: In a small saucepan, melt 2 T Earth Balance!. Make a roux by adding 2 T flour!. Whisk in 4 T nutritional yeast, then slowly drizzle in 1 cup non-dairy milk [Full-fat soy is best] and stir until thick!. Add 1 cup seitan strips!. Serve over toast triangles ["shingles"]!.
17!. Inauthentic-but-Fast Dal: In a saucepan, mix 1 cup clean lentils, sliced ginger, minced garlic, glop of Earth Balance, and curry or garam masala to taste!. Add water to cover by 1 inch!. Simmer until lentils are soft--about 15 minutes!. Adjust seasonings; serve over rice or with rotis or pita bread!.
18!. Phyllo-Jumble Purses: Thaw Phyllo the night before!. Preheat oven to 350!. Take two sheets of phyllo and stuff with appropriate leftovers or Phyllo fodder [examples: crumbled veggie burgers, leftover potatoes; seasoned vegan cheese; last night's veggies; seasoned seitan, tofu or tempeh]!. Fold into desired shape and brush generously with olive oil!. Bake for 10-15 minutes uWww@FoodAQ@Com
With the impending holidays, we're likely to be more time-stretched than ever!. So I thought it would be a good time to give you 101 easy autumn meals!. Some rely on cupboard staples!. Others lean on store-bought goodies--lifesavers during busy times!. I hope you find these ideas useful--and that they save you stress so you can better enjoy the holiday season!.
[Note: 10 mins!. is hands-on time, not counting time to boil water, cook rice, bake veggies, simmer stews, etc!.]
1!. Throw 1/2 cup of canned pumpkin in the food processor with 2 T olive oil, 4 or 5 garlic cloves, and a cup of beans!. Spread on a toasted, Earth-Balance-spread baguette!.
2!. Make a grilled vegan cheese sandwich!. Don't forget the sliced onion and tomato!.
3!. Fried rice: In a hot wok, saute an onion in canola oil until soft!. Toss in thawed frozen veggies (peas & carrots, for example)!. Toss in rice, and coat with oil!. Add soy sauce, Bragg's or Nasi Goreng paste, to taste!.
4!. While boiling pasta, toss in some chopped Swiss chard and loads of sliced garlic!. Drain, toss with extra virgin olive oil, salt and red pepper flakes!. Top with vegan parmesan or nutritional yeast!.
5!. Veggie burgers: In a food processor, combine 1 can of beans, 2 T olive oil, 1 chopped carrot and 1 chopped celery stalk!. Process until smooth, then add enough bread crumbs to form patties!. Brown on both sides and serve alone or on a bun!.
6!. Sauté some garlic, onion mixed mushrooms--including shitake, cremini, portabello, and maitake-- in olive oil!. Add a bit of veggie broth and some flour to thicken, Serve over thick polenta or polenta wedges!.
7!. French bread pizza: slice a baguette in half!. Slather with tomato sauce, sprinkle with veggie cheese and toppings [mushrooms, onions, and spinach are my faves]!. Bake at 400 degrees for about 10 minutes!.
8!. Nuke a sweet potato!. Slice it, slather it with olive oil and stuff with cooked frozen broccoli and nutritional yeast or vegan cheese!.
9!. Make my Rapini Pannini!.
10!. Quick Tomyam Soup [very soothing for colds--clears the sinuses]: For each person, dissolve 1 heaping tsp tomyum paste in 1 cup boiling water!. Add 1/4 pound rice noodles, sliced green onion, and greens of your choice [mustard greens, spinach, bok choy, etc]!. Add cubed tofu, if desired!.
11!. Savory bread pudding: Tear 8 slices stale whole grain bread into bite site pieces; place in an 8 x 8 inch oiled baking dish!. Mix 3 cups soy or rice milk, 1/2 cup nutritional yeast, 4 tsp olive oil and 2 T mixed dried savory spices [rosemary, oregano, thyme, etc!.]!. Mix in up to 2 cups chopped, precooked veggies of your choice [broccoli, spinach, tomatoes etc]!. Add one chopped onion to veggie mixture!. Mix with milk and pour over bread!. Bake at 350 degrees for 45 mins!.
12!. Another easy oven meal: toss cubed yams, potatoes, red onion, peppers, and celery!. parsnip and whole garlic with enough olive oil to moisten!. [Mix with your hands--fast and fun!.] Bake at 400 for about 1 hour--or until veggies are soft!.
13!. Quick veggie cream soup: Saute 2 cups of one of your favorite veggies [carrots, mushroom, celery, etc] in olive oil until soft!. Puree in the blender with 1/4 cup nutritional yeast and 4 cups of non-dairy milk until creamy!. [You may need to do this in batches] Heat soup gently over low heat and serve with croutons or bread for dipping!.
14!. Quick, soothing soup--great for when you're under the weather: boil 4 cups of water, toss in a cube or two of veggie boullion, 1 T parsley flakes and about 1 cup pastina or other tiny pasta!. Serve with a sprinkling of vegan parmesan or nutritional yeast!.
15!. Can Can Salad [This also links to my vegan Fettucine Alfredo, which only takes about 15 minutes to make!.]
16!. Sh*t on a Shingle [Great for kids!]: In a small saucepan, melt 2 T Earth Balance!. Make a roux by adding 2 T flour!. Whisk in 4 T nutritional yeast, then slowly drizzle in 1 cup non-dairy milk [Full-fat soy is best] and stir until thick!. Add 1 cup seitan strips!. Serve over toast triangles ["shingles"]!.
17!. Inauthentic-but-Fast Dal: In a saucepan, mix 1 cup clean lentils, sliced ginger, minced garlic, glop of Earth Balance, and curry or garam masala to taste!. Add water to cover by 1 inch!. Simmer until lentils are soft--about 15 minutes!. Adjust seasonings; serve over rice or with rotis or pita bread!.
18!. Phyllo-Jumble Purses: Thaw Phyllo the night before!. Preheat oven to 350!. Take two sheets of phyllo and stuff with appropriate leftovers or Phyllo fodder [examples: crumbled veggie burgers, leftover potatoes; seasoned vegan cheese; last night's veggies; seasoned seitan, tofu or tempeh]!. Fold into desired shape and brush generously with olive oil!. Bake for 10-15 minutes uWww@FoodAQ@Com
http://urbanvegan!.blogspot!.com/2007/11/a!.!.!.Www@FoodAQ@Com
Here is a pretty good recipe that looks easy!.
Main Ingredients:
1 15 oz can each of pinto, kidney, and black beans drained & rinsed
2 8 oz!. cans of tomato sauce
1 onion chopped
1 bell pepper, chopped
1 small can diced green chilis
1 4 oz can sliced olives
Toppings:
Salsa
Soy Shredded Cheddar Cheese
Fake Sour Cream
Methods/steps
Mix the main ingrediants together and pour into casserole dish
Bake at 350 degrees for 30 minutes, or until heated through, stirring occasionally
Serve with salsa, vegan cheddar cheese and sour cream
Additional Tips
Serve with a green salad and corn chips!.
also make your own stir-fry one of my fav's I just take a bunch of veggies whatever you like and mix them all together with a bit of soy sauce fry them up in a pan to your liking then use bean sprouts as a sub for noodles or you can put the veggies over rice its yummy and totally vegan!.
also you can check out this site for a few more recipies: http://www!.easyvegan!.com/recipes/easy-ch!.!.!.Www@FoodAQ@Com
Main Ingredients:
1 15 oz can each of pinto, kidney, and black beans drained & rinsed
2 8 oz!. cans of tomato sauce
1 onion chopped
1 bell pepper, chopped
1 small can diced green chilis
1 4 oz can sliced olives
Toppings:
Salsa
Soy Shredded Cheddar Cheese
Fake Sour Cream
Methods/steps
Mix the main ingrediants together and pour into casserole dish
Bake at 350 degrees for 30 minutes, or until heated through, stirring occasionally
Serve with salsa, vegan cheddar cheese and sour cream
Additional Tips
Serve with a green salad and corn chips!.
also make your own stir-fry one of my fav's I just take a bunch of veggies whatever you like and mix them all together with a bit of soy sauce fry them up in a pan to your liking then use bean sprouts as a sub for noodles or you can put the veggies over rice its yummy and totally vegan!.
also you can check out this site for a few more recipies: http://www!.easyvegan!.com/recipes/easy-ch!.!.!.Www@FoodAQ@Com
use to be a vegitarianWww@FoodAQ@Com
Zucchini Scramble
This quick scramble makes a delicious breakfast!. Serve it with English muffins, warm tortillas or toasted French bread!. Makes 4 cups
1 onion, chopped
2 garlic cloves, minced
2 medium zucchini, finely diced (about 2 cups)
? pound firm tofu, diced
1 teaspoon chili powder
1–2 tablespoons reduced-sodium soy sauce
about ? cup salsa (optional)
English muffins, warm tortillas or toasted French bread for serving
Heat ? cup of water in a large non-stick skillet!. Add onion and garlic!. Cook over high heat, stirring often, until soft, about 5 minutes!.
Add zucchini, tofu, and curry powder!. Reduce heat and cook, stirring often, until zucchini is tender, about 5 minutes!. Add a small amount of additional water if necessary to prevent sticking!.
Stir in soy sauce!. Top with salsa if desired!.
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Quick Breakfast Pudding
Serves 4
8 to 10 dried apricot halves
2 to 3 medium dried figs
1/4 cup raisins
1 medium apple
1 cup quick rolled oats
3 cups vanilla rice milk
1/4 teaspoon cinnamon
In a food processor, chop the apricot halves, figs, and raisins!. Cut and core the apple and then add it to the dried fruit in the food processor!. Chop fine!.
Transfer the fruit mixture to a medium-sized saucepan and add the remaining ingredients!. Simmer slowly, stirring occasionally, for about 5 minutes, or until thickened!.
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Avocado Reuben
2 slices rye or pumpernickel bread
Mustard
Thousand Island dressing (recipe follows)
1/2 avocado, pitted, peeled, and mashed
1/4 cup sauerkraut
Spread one slice of bread with some mustard, the other slice with Thousand Island dressing!.
Place the bread slices, dry side down, in a lightly oiled skillet!. Top one slice with avocado, and the other with sauerkraut!. Over medium heat, grill the sandwich until lightly browned and hot, about 5 minutes!. Put the sandwich halves together and enjoy!
Makes 1 sandwich!.
Thousand Island Dressing Here’s all of the zing of the original without the clobber of fat and cholesterol!. 1 cup vegan mayonnaise 1/3 cup ketchup 1/2 tsp!. onion powder 1/4 tsp!. salt 1/8 tsp!. garlic powder 3 Tbsp!. sweet pickle relish 2 Tbsp!.
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Broccoli Latkes
1 pound broccoli, chopped into small pieces
2 pounds potatoes, scrubbed and cubed into small pieces
1 onion, peeled and finely chopped
3 cups water
1/2 teaspoon celery seed
salt and pepper to taste
Cook all the ingredients (except the oil) in a large covered pot over medium heat for 20 minutes!. Drain mixture!. Mash ingredients together!.
Heat oil in large non-stick frying pan over medium heat!. Form 10 pancakes!. Fry 8 minutes on one side!. Flip and fry for another 5 minutes on the other side!. Serve warm!.
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Carrots and Parsnips
8 oz!. carrots
8 oz!. parsnips
1 tablespoon vegetable broth
1 tablespoon chopped parsley
salt and pepper to taste
In a medium saucepan, simmer carrots and parsnips until tender when pierced with a fork!. Drain and place in a mixing bowl!. Add vegetable broth or 1 tablespoon of the cooking liquid, chopped parsley, and salt and pepper to taste to the cooked vegetables!. Mash together!. Serve hot!.
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Tomato Eggplant Bake
2 tablespoons oil
1 small eggplant, peeled and cut into small pieces
1 can stewed tomatoes
1 onion, chopped finely
1 green pepper, chopped finely
Place eggplant, tomatoes, onion, and green pepper in oiled baking dish!. Cover with vegan cheese or nutritional yeast if desired!. Bake at 350°F for 20 minutes or until done!.Www@FoodAQ@Com
This quick scramble makes a delicious breakfast!. Serve it with English muffins, warm tortillas or toasted French bread!. Makes 4 cups
1 onion, chopped
2 garlic cloves, minced
2 medium zucchini, finely diced (about 2 cups)
? pound firm tofu, diced
1 teaspoon chili powder
1–2 tablespoons reduced-sodium soy sauce
about ? cup salsa (optional)
English muffins, warm tortillas or toasted French bread for serving
Heat ? cup of water in a large non-stick skillet!. Add onion and garlic!. Cook over high heat, stirring often, until soft, about 5 minutes!.
Add zucchini, tofu, and curry powder!. Reduce heat and cook, stirring often, until zucchini is tender, about 5 minutes!. Add a small amount of additional water if necessary to prevent sticking!.
Stir in soy sauce!. Top with salsa if desired!.
---------
Quick Breakfast Pudding
Serves 4
8 to 10 dried apricot halves
2 to 3 medium dried figs
1/4 cup raisins
1 medium apple
1 cup quick rolled oats
3 cups vanilla rice milk
1/4 teaspoon cinnamon
In a food processor, chop the apricot halves, figs, and raisins!. Cut and core the apple and then add it to the dried fruit in the food processor!. Chop fine!.
Transfer the fruit mixture to a medium-sized saucepan and add the remaining ingredients!. Simmer slowly, stirring occasionally, for about 5 minutes, or until thickened!.
-------
Avocado Reuben
2 slices rye or pumpernickel bread
Mustard
Thousand Island dressing (recipe follows)
1/2 avocado, pitted, peeled, and mashed
1/4 cup sauerkraut
Spread one slice of bread with some mustard, the other slice with Thousand Island dressing!.
Place the bread slices, dry side down, in a lightly oiled skillet!. Top one slice with avocado, and the other with sauerkraut!. Over medium heat, grill the sandwich until lightly browned and hot, about 5 minutes!. Put the sandwich halves together and enjoy!
Makes 1 sandwich!.
Thousand Island Dressing Here’s all of the zing of the original without the clobber of fat and cholesterol!. 1 cup vegan mayonnaise 1/3 cup ketchup 1/2 tsp!. onion powder 1/4 tsp!. salt 1/8 tsp!. garlic powder 3 Tbsp!. sweet pickle relish 2 Tbsp!.
-----
Broccoli Latkes
1 pound broccoli, chopped into small pieces
2 pounds potatoes, scrubbed and cubed into small pieces
1 onion, peeled and finely chopped
3 cups water
1/2 teaspoon celery seed
salt and pepper to taste
Cook all the ingredients (except the oil) in a large covered pot over medium heat for 20 minutes!. Drain mixture!. Mash ingredients together!.
Heat oil in large non-stick frying pan over medium heat!. Form 10 pancakes!. Fry 8 minutes on one side!. Flip and fry for another 5 minutes on the other side!. Serve warm!.
--------
Carrots and Parsnips
8 oz!. carrots
8 oz!. parsnips
1 tablespoon vegetable broth
1 tablespoon chopped parsley
salt and pepper to taste
In a medium saucepan, simmer carrots and parsnips until tender when pierced with a fork!. Drain and place in a mixing bowl!. Add vegetable broth or 1 tablespoon of the cooking liquid, chopped parsley, and salt and pepper to taste to the cooked vegetables!. Mash together!. Serve hot!.
-----
Tomato Eggplant Bake
2 tablespoons oil
1 small eggplant, peeled and cut into small pieces
1 can stewed tomatoes
1 onion, chopped finely
1 green pepper, chopped finely
Place eggplant, tomatoes, onion, and green pepper in oiled baking dish!. Cover with vegan cheese or nutritional yeast if desired!. Bake at 350°F for 20 minutes or until done!.Www@FoodAQ@Com
i have three great websites for you and I'll post a few recipes
http://letsgetbaked!.ckdu!.ca/ This site even has pod casts of the recipes
http://www!.marthastewart!.com/food!?lnc=5a!.!.!.
(this wouldn't let me copy and paste but its a pasta salad with zucchini, snap peas and spinach!.!.!.with a white wine mustard vinaigrette)
_try" rel="nofollow">http://www!.marthastewart!.com/recipe/past!.!.!.
http://www!.101cookbooks!.com/
Shredded Brussels Sprouts & Apples
1 large, crisp apple, cut into bite-sized wedges
1 lemon, juice only
4 ounces extra-firm tofu cut into tiny-inch cubes (see photo)
a couple pinches of fine-grain sea salt
a couple splashes of olive oil
2 medium cloves garlic, minced
a scant tablespoon of maple syrup
1/3 cup pine nuts, toasted and chopped
12 ounces (3/4 pound)!. brussels sprouts, washed and cut into 1/8-inch wide ribbons
Cook the tofu in large hot skillet with a bit of salt and a splash of oil!. Saute until golden, about 4 minutes!. Stir in the garlic, wait a few seconds, now stir in the maple syrup, and cook another 30 seconds or so!. Drain the apples, and add them to the skillet, cooking for another minute!. Scrape the apple and tofu mixture out onto a plate and set aside while you cook the brussels sprouts!.
In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high!. When the pan is nice and hot stir in the shredded brussels sprouts!. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious!.
Stir the apple mixture back into the skillet alongside the brussels sprouts 1/2 of the pine nuts - gently stir to combine!. Remove from heat and enjoy immediately sprinkled with the remaining pine nuts!. This isn't a dish you want sitting around, the flavors change dramatically after ten minutes or so, and I think that is part of the reason brussels sprouts get a bad rap!. Even I don't like them after they've been sitting around!.Www@FoodAQ@Com
http://letsgetbaked!.ckdu!.ca/ This site even has pod casts of the recipes
http://www!.marthastewart!.com/food!?lnc=5a!.!.!.
(this wouldn't let me copy and paste but its a pasta salad with zucchini, snap peas and spinach!.!.!.with a white wine mustard vinaigrette)
_try" rel="nofollow">http://www!.marthastewart!.com/recipe/past!.!.!.
http://www!.101cookbooks!.com/
Shredded Brussels Sprouts & Apples
1 large, crisp apple, cut into bite-sized wedges
1 lemon, juice only
4 ounces extra-firm tofu cut into tiny-inch cubes (see photo)
a couple pinches of fine-grain sea salt
a couple splashes of olive oil
2 medium cloves garlic, minced
a scant tablespoon of maple syrup
1/3 cup pine nuts, toasted and chopped
12 ounces (3/4 pound)!. brussels sprouts, washed and cut into 1/8-inch wide ribbons
Cook the tofu in large hot skillet with a bit of salt and a splash of oil!. Saute until golden, about 4 minutes!. Stir in the garlic, wait a few seconds, now stir in the maple syrup, and cook another 30 seconds or so!. Drain the apples, and add them to the skillet, cooking for another minute!. Scrape the apple and tofu mixture out onto a plate and set aside while you cook the brussels sprouts!.
In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high!. When the pan is nice and hot stir in the shredded brussels sprouts!. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious!.
Stir the apple mixture back into the skillet alongside the brussels sprouts 1/2 of the pine nuts - gently stir to combine!. Remove from heat and enjoy immediately sprinkled with the remaining pine nuts!. This isn't a dish you want sitting around, the flavors change dramatically after ten minutes or so, and I think that is part of the reason brussels sprouts get a bad rap!. Even I don't like them after they've been sitting around!.Www@FoodAQ@Com
http://www!.vegweb!.com
That is the best website for vegan recipes!. There's so many, I never know what to eat every night!.Www@FoodAQ@Com
That is the best website for vegan recipes!. There's so many, I never know what to eat every night!.Www@FoodAQ@Com