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

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

• 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

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

• 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

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

• 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

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

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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

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

• 2 medium-large potatoes
• margarine OR coconut oil
• salt
• pepper
• "Daiya" cheddar cheese
• 1/2 cup broccoli steamed
• arugula

Instructions

1. Microwave potatoes on High for 12 minutes.

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

• 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

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

• 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

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.

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.

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

• 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

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

• 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

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

• 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

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

• 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

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

• 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

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

• 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

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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