Compiled from http://vegweb.com/
Tofu Pumpkin Pie
Ingredients (use vegan versions):
1 can (16 ounces) pureed pumpkin
3/4 cup sugar or sucanat (or 1/2 cup maple syrup)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon ground allspice, optional
1/2 teaspoon ground nutmeg, optional
2-3 tablespoons cornstarch to firm up the pie filling
1 package (10-12 ounces) silken/soft tofu
1 9-in unbaked vegan pie shell
Directions:
Preheat oven to 425 F. Blend the pumpkin and sugar. Add salt, spices, cornstarch and tofu, mix thoroughly. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 60 minutes. Chill and serve. Don't use the low fat tofu, then the pie tastes like it was made with tofu. This pie is soooo yummy, it will fool almost anyone. I made it last Thanksgiving for my whole family, I am the only one, and everyone asked for seconds. They begged me to make another one for Christmas dinner. Top with non dairy topping and it will fool any pumpkin pie lover.
Makes: 8 servings, Preparation time: about 1 hour + chilling time, Cooking time: 1 hour 15 minutes
Happy Vegan Chocolate Chip Cookies
Ingredients (use vegan versions):
2 cups unbleached flour
2 tsps baking powder
1/2 tsp.salt
cinnamon to taste (optional)
vegan chocolate or carob chips - put in as many as you like
1 cup raw sugar (turbinado #1, sucanat works too but sucks up a lot of the moisture)
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water
Directions:
VERY IMPORTANT — make sure all ingredients are at room temperature. It will work if they're not at room temp but it works MUCH better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well. Preheat oven to 350.
In a large bowl mix flour, baking powder, salt, cinnamon (if you choose). Add chips. Make a well in the center and set aside.
In a medium size bowl mix vegan sugar and oil. Mix it well. Add the vanilla and then add the water. Mix it well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to. Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 5 minutes and then flip and rotate the sheets.(top to bottom,and 180 degree rotation) Bake another 4 minutes and check them.
The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in two minute increments from here untill they get to where I like them.
Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.
Serves: almost two dozen
Preparation time: 15 mins, 10 to 12 cooking time
Thanksgiving "Meat" Loaf
Ingredients (use vegan versions):
substitute for 2 eggs (mix 1 tablespoon arrowroot powder, 1 tablespoon corn starch, and 4 tablespoons water)
1 tablespoon soy sauce
1 box medium firm silken tofu (350 g)
3/4 cup chopped walnuts
1 packet vegan dried onion soup mix (1.5 oz)
1 teaspoon oil
1 1/2 cups chopped onion
2/4 cup chopped celery
2 cups chopped mushrooms (use portobello mushrooms for a heartier taste)
1 1/2 teaspoon each of oregano and basil
1/2 teaspoon sage
1 1/2 cups bread crumbs (Variations: To make it stick together better, try lowering the bread crumbs to 3/4 cup and adding one of the following: 1 extra box of tofu, 1 cup of instant mashed potato flakes, 1 - 1 1/2 cup of cooked brown rice or 1 cup burger-style crumbles)
Directions:
Mix egg substitute, soy sauce, tofu & onion soup mix together in blender. Add walnuts & blend until smooth.
Saute vegetables until onions are transparent (add other diced veggies if you wish - ie peppers, carrotsetc). Add herbs/spices while vegetables are frying.
Mix blender ingredients, cooked vegetables and bread crumbs together in a large bowl.
Press into a greased loaf pan. (Or, as user giraelei suggests, "Instead of a loaf pan, I usually use a square cake pan and liberally coat the loaf with ketchup so it gets kind of burnt and caramelized. Yum!")
Bake at 350 degrees F. for 1 hour and 15 minutes. Let cool slightly. Turn loaf out and slice.
Vegan Fried Chicken
Ingredients (use vegan versions):
1/2 cup textured soy protein
1 tablespoon vegetarian chicken bouillon powder
1/2 cup vegan pancake mix, dry (approximately)
2/3 cup crushed cornflakes (approximately)
Salt, pepper, other seasonings
Oil for frying
Directions:
Put 1/2 c hot water in a bowl. Stir in bouillon powder. Soak textured soy protein in this liquid for 10 minutes. Mix in just enough pancake mix to make a cohesive mixture that can be formed into patties. Mix in salt, pepper, and other seasonings to taste. Put crushed cornflakes in a plate. Dip patties into cornflakes, covering them completely. Heat some oil on medium heat in a heavy frying pan. Fry patties in oil until crispy, turning occasionally.
Serve with a creamy sauce, and mashed or oven-fried potatoes
Vegan Banana Pancakes
Ingredients (use vegan versions):
1 cup flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
dash of cinnamon
2/3 cup soy milk (more if needed)
1/2 banana (very ripe and mashed)
1 teaspoon vanilla
Directions:
Mix flour, vegan sugar, baking powder, salt and cinnamon together. In another bowl, combine all other ingredients. Add wet ingredients to dry ingredients and stir well. Add more soy milk if batter is too thick.
Cook on medium-high heat till browned on both sides. Makes about 8 small pancakes.
Serve with maple syrup, icing sugar or jam.
Serves: 2-4
Preparation time: 15 minutes
Very Simple Blueberry Muffins
Ingredients (use vegan versions):
1 1/2 cups flour
1/2 cup sugar
1 teaspoon salt
2 teaspoons baking powder
3/4 cup soy milk
1/4 cup oil
1 cup frozen blueberries
Directions:
Preheat oven to 400F. Place baking cups in a muffin pan.
Combine flour, sugar, salt, and baking powder together in a mixing bowl. Add soy milk and oil. Mix.
Fold in blueberries.
Pour into baking cups and bake for 25-30 minutes.
Makes: about 8 muffins, Preparation time: 5 minutes, Cooking time: 30 minutes
Vegan Mac and Cheese
Ingredients (use vegan versions):
1 1/2 cups of plain soy milk
1 cup of water
1/3 cup of tamari or soy sauce
1 1/2 cup of nutritional yeast
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon vegesal or in lack of fancy product, just use salt
1/4 of a block of firm (not silken) tofu
1 cup of canola or vegetable oil
1 1/2 lbs of pasta of your choice preferably macaroni
a relatively large baking pan (like a brownie pan)
1 dollop of mustard (optional)
Directions:
This is very simple and tastes amazing!
Pre-heat oven to 350 degrees Fahrenheit.
Boil water in a big pot for the pasta.
All of the ingredients sans pasta can easily go in a blender liquid and powdered this is by far the easiest way and the only was I do it.
Once pasta is cooked drain I and put it in the baking pan pour the cheese sauce over the pasta.
Bake until the top of the pasta looks slightly browned and crispy about 15 minutes but not too crispy because that is gross.
Preparation time: about 8 min.
Chilled Black Bean and Peach Soup with Caramelized Peach-Onion Relish
Ingredients (use vegan versions):
1 pound dried black beans (about 6 cups cooked) or equivalent canned
2 quarts bean cooking liquid or stock (or tap water if using canned beans)
2 large onions, chopped
2 medium fresh tomatoes (or equivalent canned), chopped (skins are fine)
4 cloves garlic, finely chopped
3 large peaches, coarsely chopped
Red wine vinegar
1/4 cup chopped cilantro (or to taste)
Salt, black pepper, and cayenne to taste
3/4 cup olive oil, divided
2 large onions, sliced into 1/2 inch thick rounds
3 large peaches, quartered
2 teaspoon red wine vinegar
Salt and plenty of black pepper
Directions:
1) Cook the black beans your favorite way. Reserve the cooking water. If you’re using canned beans instead, you can use the time you’re saving to feel bad about yourself for using canned beans.
2) In a large stock pot or dutch oven, add a couple tablespoons olive oil at medium heat. Cook the onions until translucent, then add the garlic, tomatoes, and a little cayenne. When the tomatoes start to wilt, add the beans and your chosen liquid. Bring to a boil, then simmer for 20 minutes.
3) Meanwhile, it’s relish time. In a small pan, heat 1/2 cup olive oil on high heat until it’s shimmering, just short of smoking. Carefully drop in the onion slices, spacing them out so that each makes maximum contact with the pan. Cook for a few minutes, until the bottom surface of the onion is deeply colored, verging on blackened. Flip the slices and repeat. Ideally, the outer surfaces of the onion are deeply caramelized but the inside is still raw. Take the onion out with a slotted spoon and set aside. Repeat the same procedure with the quartered peaches. Finally, mince the onion and peach, and toss with the oil and fond from the pan. Season generously with salt and especially black pepper, and toss in the vinegar and remaining 2 tablespoon olive oil. Refrigerate.
4) At this point you should have a few minutes left before the 20 minutes for the soup are up. Add a little more oil to the pan, and caramelize the chopped peaches for the soup in the same way. When the 20 minutes end, add the peaches and cilantro to the soup, along with salt, pepper, and a little more cayenne. If your peaches are not particularly sour, add a little vinegar to bring out the rest of the flavors. Simmer for an additional 10 minutes.
5) If you have an immersion blender, blend the soup until smooth. If not (and I didn’t, and it sucked; every kitchen should have an immersion blender), either plunge the soup pot into an ice bath for 10 minutes, or wait several hours for it to cool. Then transfer to a blender and puree. Now that it’s room-temperature, taste for seasoning again. It may need more salt, but don’t add too much; remember that much of the flavor will come from the relish. Refrigerate.
6) Take the soup and relish out of the refrigerator at least 10 minutes before serving (or longer; a room-temperature service is fine). To serve, ladle the soup into shallow soup bowls. Either add a few tablespoons of relish to each bowl yourself, or pass the relish at the table. Finito!
Variations:
Use red onions instead of white in the relish. Or use sweet onions, but don’t bother caramelizing them. Replace half the peaches (in both the soup and the relish) with uncooked cucumbers. Try it; you’ll be pleased. Replace half the black beans with small white beans, and use smoked paprika rather than cayenne.
Makes: 5 servings, Preparation time: 6 hours, Cooking time: 1 hour
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