Ingredients
- 1 can black beans undrained
- 1 pkg vegan soy crumbles
- 2 pieces whole wheat bread slices
- 1 egg replacer
- 1 tbsp chili powder
- 1/2 medium onion
- 1 tbsp garlic chopped
- 1 tsp hot sauce
- 2 tbsp olive oil
- 6 whole wheat burger buns
- 6 large lettuce leaves
- 1 large tomato sliced
Instructions
- Combine first 9 ingredients in medium bowl.
- Form into 6 patties and fry in oil until browned on both sides.
- Serve on toasted buns with lettuce and tomato slices.

Ingredients
- 1 can black beans drained
- 1 lb. firm tofu
- 1 tsp. garlic powder
- 1/2 tsp. ground cumin
- 2 tsp. chili powder
- 1/2 tsp. salt
- 1 Tbsp. "EnerG Egg Replacer"
- 1 Tbsp. olive oil
- 1/4 cup nutritional yeast
- 1/3 cup cracker crumbs
- arugula
Instructions
- Blend all ingredients except cracker crumbs in food processor.
- Place a few cracker crumbs in the bottom of lightly oil-sprayed muffin tin cups. Fill about 1/3 full with bean mixture.
- Bake at 350 F for 25 mins.
- Serve on a bed of Arugula with drizzles of Crème di Balsamic or mustard. Makes about 1 dozen.
Ingredients
- 1/3 cup coconut oil
- 2 lbs/tubs tofu firm or medium firm, cubed
- 1/4 cup red bell pepper chopped
- 8 stalks asparagus broken into 1 inch pieces
- 10 fresh basil leaves chopped
- 1 tbsp ginger finely-chopped
- 1 tsp salt
- 1 tbsp curry powder
- 1 tbsp "Braggs"
- 1 tsp dried basil
- 1 tsp garlic salt
- 1-2 tbsp dulse (red seaweed) optional
- 1/3 cup vanilla soymilk
- Basmati rice
Instructions
- Saute first 11 ingredients (+/- optional dulse) until tofu is golden.
- Stir in vanilla soymilk and saute on low 1-2 minutes.
- Serve over Basmati rice (follow instructions on bag to cook rice) with sliced heirloom tomatoes on the side.
Ingredients
- 1 cup olive oil extra virgin
- 1 tbsp garlic chopped
- 2 cup fresh basil leaves
- 1/2 cup pine nuts
- 1/2 cup cashews raw
- 2 tbsp "Braggs"
- 1 tsp black pepper
- 1/8 tsp allspice
- 1/8 tsp nutmeg
- 1 avocado OR 1/2 cup Vegenaise
Instructions
- Blend in order in "Vitamix" or strong blender. *can substitute pine nuts & cashews with: 1 cup walnuts
Ingredients
- 2 pkg whole-wheat gnocchi (preferably) OR 1 box whole-grain pasta (such as Von's Eating Right)
- 2 cups broccoli mostly florets
- 1 tub medium-firm tofu cubed
- 1 cup cherry tomatoes whole
Instructions
- Fill half a large soup pan with water and bring to a boil.
- Add pasta, broccoli, tofu and tomatoes.
- Boil till gnocchi floats or penne is al dente.
- 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.

Ingredients
- 2 medium-large potatoes
- margarine OR coconut oil
- salt
- pepper
- "Daiya" cheddar cheese
- 1/2 cup broccoli steamed
- arugula
Instructions
In baking pan or casserole dish:
- Microwave potatoes on High for 12 minutes.
Then:
- Microwave or stovetop steam broccoli.
- Slice potatoes in half and score (criss-cross) insides.
- Spread with margarine or oil.
- Top with broccoli and "Daiya" cheese.
- Broil on High for 3-5 minutes until cheese is melted.
- Serve on a bed of arugula.
- Variation: Vegan Mozzerella instead of cheddar.
Ingredients
- 8 tbsp margarine
- 8 tbsp whole wheat flour
- 4 cups soy milk
- 4 tbsp "Braggs"
- 1 pkg "Daiya" shredded soy cheese any kind
- 1 tsp garlic powder
- 1 tsp pepper
- 1 pkg whole wheat tortillas (10+)
- 1 large onion chopped
- 3 heads broccoli +/- other veggies (spinach, mushrooms, asparagus), steamed
Instructions
- Combine first 2 ingredients in a medium sauce pan over medium heat until bubbly.
- Whisk in soy milk, "Braggs," garlic powder and pepper, and stir until thickened.
- Add "Daiya" soy cheese, stirring until melted.
- Preheat oven to 350 degrees.
- Set aside 1 1/2 cups of sauce for later use.
- Spread tortillas with onions, steamed veggies and remaining sauce.
- Roll tortillas up and turning seam sides down.
- Top with remaining sauce and bake for 30 minutes until bubbling.
Ingredients
- Vegan Stuffing
- 6-8 cups breadcrumbs (Toast whole grain bread & let sit till cool & dry, then crumble)
- 1 cup yellow onion finely chopped
- 1 cup celery finely chopped
- 3/4 cup "Earth Balance" (or ¾ c olive oil & 1 tsp salt)
- 2 tsp black pepper
- 2-3 tsp dried sage
- 1/2 tsp garlic salt
- Un-Gravy
- 1/2 cup onion finely chopped
- 4 tbsp flour (or 2 T cornstarch in 2 T cold water)
- 1/3 cup olive oil (or Earth Balance Buttery Spread)
- 1 qt. plain soymilk
- 2 qts. "Imagine No-Chicken Broth" (or vegetable broth)
- 1/4 cup "Braggs Liquid Aminos"
- 1/2 tsp black pepper
- Un-Turkey Casserole
- 6-8 packages Tofurkey slices (Plain, Cranberry, or Hickory, or mix of all)
- 1/2 - 3/4 cup breadcrumbs dried
Instructions
Vegan Stuffing
- 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
- In 4 qt. saucepan, sauté onion in olive oil (or Earth Balance). Gradually mix in flour (or cornstarch & water) till smooth.
- 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
- 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
- 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.
- Bake in oven at 350 degrees F for 45 min. – 1 hour or until browned.

Ingredients
- 1 pkg whole grain Lasagna noodles
- Filling - mix in food processor and put in large bowl
- 4 tubs tofu (2 firm and 2 soft)
- 1 container (8 oz) "Tofutti" Cream Cheese
- 1/2 container (12 oz) "Tofutti" Sour cream
- 1 tbsp garlic chopped
- 1 tsp salt
- 1 tbsp dried basil
- 1/2 tsp onion powder
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- Add
- 4 cups spinach chopped (I use 1 pre-wash 5 oz container of Baby Spinach)
- 1 cup "Boca" crumbles OR 4 crumbled vegan burgers
- Have ready
- 1 pkg "Daiya" mozzarella cheese
- 1 jar (25 oz) pasta sauce
- Vegan Parmesan Cheese (like "Parma")
Instructions
- Cook noodles as directed on package.
- In large lasagna pan, layer noodles, filling & "Daiya" mozzarella until out of filling and noodles.
- Top with pasta sauce and Vegan Parmesan or nutritional yeast.
- Bake at 400 degrees for 45 minutes.
Ingredients
- 1 box whole wheat pasta
- 1 bag frozen Mediterranean vegetables
- 1/2 cup onions chopped
- 1/4 cup olive oil
- 1/4 cup capers
- 4 large handfuls spinach torn into small pieces
- 1 cup tomato sauce
- 1 cup "Spicy Hot V-8"
- 1/8 cup "Braggs"
- 1/4 cup nutritional yeast
- pepper to taste
- garlic powder to taste
- 1/2 cup "Daiya" mozzarella cheese
Instructions
- Cook pasta according to package directions.
- Saute vegetables and onions in oil until tender.
- Add next 7 ingredients until heated through.
- Serve over pasta.
- Top with "Daiya" cheese
Ingredients
- 1/4 cup margarine
- 1 tbsp flour
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp ground nutmeg
- 1 cup soy milk plain
- 1 cup peanut butter
- 1 tbsp margarine
- 1 carton tofu sliced
- 3 whole wheat bread slices crumbled
Instructions
- In medium saucepan, cook 1/4 cup margarine plus next 4 ingredients until bubbly.
- Remove from heat and gradually whisk in soy milk.
- Return to heat, add peanut butter and stir until boiling.
- Preheat oven to 350 degrees.
- Layer tofu slices in 1 quart casserole dish greased with 1 tbsp margarine.
- Spread with peanut sauce and top with bread crumbs.
- Bake for 20 minutes until bubbling.
Ingredients
- 1 pkg rice noodles
- 2/3 cup "Braggs"
- 1 cup lime juice
- 4 tbsp peanut butter
- 4 tbsp garlic hot sauce
- 1/2 cup fructose or Xylitol
- 1 carton tofu sliced into 1/2 inch strips
- 1 tbsp margarine
- "Braggs" to taste
- garlic powder to taste
- nutritional yeast to taste
- pepper to taste
- 1 cup onion chopped
- 4 cloves garlic chopped
- 1 pkg frozen Chinese vegetables
- 1 can bean sprouts
- 1 can bamboo shoots
- 3/4 cup peanuts chopped
Instructions
- Cook rice noodles according to package directions; set aside.
- Heat next five ingredients in a sauce pan until well combined.
- 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.
- Remove tofu, and add onion, garlic, Chinese vegetables, and bean sprouts to pan, sauteing until tender.
- Add sauce and tofu to pan, and stir gently to combine.
- Serve over rice noodles.
Ingredients
- 1 small carton (8 oz) mushrooms chopped
- 1 large crown broccoli chopped OR medium bag of broccoli florets
- 1/2 bag spinach torn into small pieces
- 1/2 bag frozen onions chopped OR two medium chopped onions
- 1 tbsp garlic minced
- 2 tbsp olive oil
- 1 box stuffed shells
- 2 containers soy cream cheese
- 1 pkg "Daiya" mozzarella soy cheese shredded
- 6 tbsp "Braggs" OR soy sauce
- 1 tsp garlic powder
- 2 cans tomato sauce
- pepper to taste
- Italian seasoning to taste (optional, grinder kind best)
- 1/2 cup nutritional yeast
Instructions
- Cook shells according to directions on box.
- Saute mushrooms, broccoli, onions and garlic in olive oil until barely tender.
- Add spinach and cook one minute more.
- Combine cream cheese, sour cream, "Daiya" mozzarella, 3 tbsp "Braggs" and garlic powder in large bowl.
- Mix in sauteed vegetables.
- Preheat oven to 350 degrees.
- Spread thin layer of tomato sauce in large baking pan.
- Stuff shells with vegetable-cheese mixture and place in pan.
- Cover with 1-1 1/2 cans tomato sauce, drizzle with remaining 4 tbsp "Braggs," pepper, Italian seasoning and nutritional yeast.
- Cook for 30 minutes until bubbling.
Ingredients
- 1 tub firm tofu crumbled
- 2/3 cup Vegenaise
- 2-3 tbsp red onion chopped
- 1 tsp garlic minced
- 1 tsp salt
- 1 tsp apple cider vinegar
- 2 tsp "Braggs"
- 2-3 tbsp celery chopped
- 2 tsp tumeric
- 1 tsp dill weed
- 1 tsp chives
- 1 tsp dulse flakes
- whole grain bread
Instructions
- Mix first twelve ingredients either in food processor, or for less smooth spread, in bowl with spoon.
- Spread on bread (toasted or not).