4 cups dried fusilli 5 Tbsp. olive oil 2 garlic cloves, slivered 2 Tbsp. chopped fresh thyme 2 cups sliced shiitake mushrooms 2 cups fresh cremini mushrooms Salt and freshly ground pepper, to taste 1/2 cup toasted pine nuts 1 cup frozen peas 1/2 cup vegetable stock • Cook the fusilli and set aside. • … Read more »
1 pita 1 jar vegan pasta sauce 1 bag shredded vegan cheese Fruits or veggies of your choosing Vegan “pepperoni” or other mock meats of your choosing • Fill the pita with the pasta sauce, vegan cheese, fruits, veggies, and faux meat. • Put the fully loaded pita in the microwave for 2 minutes. Voilà!
4 Tbsp. olive oil 2-3 minced garlic cloves Hot pepper flakes, to taste 1 cup water, plus more as needed 1/2 tsp. salt 12 oz. spaghetti, broken into 2-inch pieces 8 cups chopped broccoli raab • Heat the olive oil in a sauté pan over medium heat. Sauté the garlic and hot pepper flakes until … Read more »
6 Tbsp. olive oil 1/2 tsp. dried chili flakes 2 cloves garlic, finely chopped 1 cup eggplant (aubergine), cut into thin 2-inch-long strips 2 lbs. plum tomatoes, peeled and roughly chopped 1/4 cup tomato paste 1/4 Tbsp. nondairy cream Salt, to taste 12 oz. orechette pasta, cooked al dente and drained 1/4 cup fresh basil … Read more »
2 lbs. red skin potatoes, scrubbed 8 oz. whole-wheat pasta noodles (try shorter noodles like penne) 1/2 red onion, finely chopped 1 celery stalk, finely chopped 2 cups vegan mayonnaise (try Vegenaise) 1 cup vegan sour cream (try Tofutti brand) 2 tsp. salt 1 tsp. pepper 1/2 cup white wine vinegar 1 1/2 tsp. paprika … Read more »
For the Tofu Balls: 6 cups crumbled tofu 2 cups whole-grain bread crumbs 2 Tbsp. onion powder 1 tsp. garlic powder 1 Tbsp. oregano 1 Tbsp. basil 1 1/4 tsp. salt 1 cup Pimento “Cheese” Sauce (see recipe below) • Rinse, drain, crumble, and measure tofu. Put into bowl and add remaining ingredients. Mix well. … Read more »
1 lb. spaghetti 4 green (or spring) onions, chopped 3 cloves garlic, minced 1/2 cup cold water 1 tsp. vegetarian broth powder 1 tsp. cornstarch 1/3 cup soy sauce 2 Tbsp. ketchup 1 Tbsp. vinegar 1 Tbsp. Szechuan hot bean (or Chinese chili) paste 1 tsp. sugar 1/4 cup chopped vegetarian “bacon” or “ham” or … Read more »
1 box ziti 1 lb. vegetarian chicken, chopped into bite-sized pieces (try Morningstar Farms Meal Starters Chick’n Strips or Worthington Chickette) 1/2 can corn 1 can chopped mushrooms 1 scoop nutritional yeast 1 jar pasta sauce 1 pkg. Monterey Jack “Melt Your Heart” vegan cheese (or your fave vegan cheese) 2 Tbsp. margarine (amount will … Read more »
1 lb. macaroni pasta 1/2 tub Tofutti Sour Supreme 3 Tbsp. water 1/2 cup nutritional yeast 1/2 cup tahini 1 Tbsp. light miso (optional) 1/2 tsp. garlic powder 1/2 tsp. salt 1/2 tsp. onion powder 1/2 tsp. paprika • Boil the macaroni until it is soft. • Mix all the other ingredients in a large … Read more »
1 12-oz. tube Tuno 2 cups cooked pasta, preferably rotini 1 cup Tofutti sour cream 1 cup frozen peas 1/2 red bell pepper 1/3 cup onions, minced 1/2 cup cornbread stuffing 1/3 cup soy parmesan 3 Tbsp. margarine • Preheat the oven to 375ºF. • Thaw the Tuno and break into chunks—do not mince. Stir … Read more »
1 lb. ziti 1 cup sun-dried tomatoes in oil 1 box firm silken tofu, drained 3 cloves garlic, chopped 1/4 cup chopped fresh basil (or 1 Tbsp. dried) 2 Tbsp. balsamic vinegar 1 tsp. salt 1/8 tsp. pepper 2 Tbsp. olive oil Small can marinated artichokes, drained and chopped 1 cup mushrooms, sliced 2 Tbsp. … Read more »
1 lb. firm tofu 1 tsp. olive oil 1 large onion, diced 3 cloves garlic, minced 3 tbsp. tomato paste 1/2 cup vegetable broth 1 cup canned tomatoes, chopped (or 2 fresh tomatoes, chopped) 1/2 cup fresh mushrooms, sliced 1/4 cup dry white wine 1 tsp. dried parsley 1 bay leaf 1/2 tsp. salt 1/2 … Read more »
1 pkg. large manicotti tubes 1 lb. firm tofu, drained and rinsed 1 10-oz. box frozen spinach, thawed and squeezed dry 1 Tbsp. Italian seasoning (blend of oregano, marjoram, thyme, rosemary, basil, sage) 1/2 tsp. salt 3 green onions (scallions), including green part, sliced thin 8 oz. white button mushrooms, coarsely chopped 28 oz. of … Read more »
1 lb. dry farfalle pasta 2 cups broccoli florets 3 Tbsp. extra virgin olive oil 1 clove garlic, minced Juice and zest of 1 lemon 2 tsp. salt 1 tsp. pepper 1/4 cup toasted pine nuts •Bring a large pot of salted water to a rapid boil, then add the dry pasta. Cook according to … Read more »
