These pages will include some of my most favorite recipes – often those that are traditional favorites and comfort foods that are tweaked to be totally plant-based and really delicious. I’ll also be striving for “easy to make” dishes!
These recipes are listed with most recent at the top. If you’re looking for a recipe from an earlier post, scroll down until you find it.
One of the many benefits of these recipes is that you can make them a day or two ahead of time, so the cook can have a relaxing day with friends and family!
Vegetarian Nut Loaf (Serves 8)
- 2 large onions, finely chopped
- 1 cup chopped fresh mushrooms
- 1/4 cup finely-chopped green pepper
- 2 T butter
- 3 cups grated carrots
- 1 1/2 cups chopped celery
- Egg replacer for 5 eggs (I like Ener-G Egg Replacer)
- 1/2 cup chopped walnuts
- 1/4 cup unsalted sunflower kernels
- 1/2 t. salt
- 1/2 t. dried basil
- 1/2 t. dried oregano
- 1/4 t. pepper
- 3 cups soft whole-wheat bread crumbs
In a nonstick skillet, saute onions, mushrooms and green pepper in butter until tender. In a bowl, combine the mushroom mixture, carrots, celery, “eggs”, walnuts, sunflower kernels, salt, basil, oregano and pepper. Stir in bread crumbs.
Coat a 9 x 5 x 3 inch loaf pan with nonstick cooking spray, then line with waxed paper. Transfer vegetable mixture to the prepared pan. Bake at 350 degrees for 1 hour. Let stand for 10 minutes before slicing.
Top with Mushroom Gravy and Enjoy!
- 3/4 cup white or button mushrooms, chopped
- 1 small yellow or white onion, minced
- 1/4 cup vegan margarine
- 2 1/2 cups vegetable broth
- 2 T. soy sauce
- 1/4 cup flour
- 1 T. poultry seasoning (or 1/2 t. each of sage, thyme, and marjoram)
- salt and pepper to taste
In a large skillet, melt the vegan margarine and add onion and mushrooms. Saute for just a minute or two over high heat. Reduce heat to medium and add vegetable broth and soy sauce. Slowly add flour, stirring well to combine and prevent lumps from forming. Bring to a simmer or a low boil, then reduce heat. Add poultry seasoning, salt and pepper, stirring consistently. Allow to cook for 8-10 minutes, stirring regularly, until gravy thickens.
Vegan Stuffing is easy! Simply make as you do your regular stuffing, adding vegetable broth and melted vegan margarine. I like to sauté mushrooms, leeks, celery, onion, garlic, and toss in some parsley, thyme, sage, rosemary, salt and pepper. Add this mixture to your dry bread cubes, mix well, and then add melted vegan butter to moisten. My grandmother taught me how to make stuffing that is nice and moist. Use your hands! You want the bread cubes moistened well, but don’t get it too soggy!
Maple-Glazed Brussel Sprouts (Makes 6-8 servings)
- 2 pounds brussel sprouts, tips trimmed, crosses cut into the bottoms of each
- 2 red onions, thick wedges
- 2 T. extra virgin olive oil
- Sea salt
- Grated zest of 2 lemons
- 1/2 cup dry white wine
- 3 T. maple syrup
- Juice of 1/2 lemon
- 2-3 springs fresh parsley, finely minced
Preheat oven to 350 degrees. Place brussel sprouts and onions in a mixing bowl and add oil, a generous sprinkling of salt, lemon zest, wine and syrup, Mix well to coat. Arrange in a large baking dish, avoiding overlap. Cover with foil and bake until vegetables are tender, about 45 minutes. Remove cover and continue baking until vegetables are browned and liquid has turned to a syrup, 10-15 minutes more. Remove from heat and squeeze lemon juice over top. Sprinkle with parsley and toss gently to coat. Serve hot.
Either make your own crust (easy, delicious recipe below) or buy ready-made pizza dough. Follow the specific recipe to prepare the crust, add your favorite toppings, and bake! It’s that simple!
Make your own marinara sauce, or use a good organic ready-made pizza sauce. An olive tapenade (I like Trader Joe’s) also makes a delicious topping, or you can simply brush a nice olive oil/garlic/herb mix on top. Add your favorite veggies and other condiments, and voila! You have delicious pizza the whole family will love.
You can experiment with alternative meat and cheeses if you like, but I often don’t even bother with them. The pizza is delicious without them. Last night, however, we put some Chorizo-style Tofurky on our pizza, and it was very much like eating a sausage pizza. What a bonus to have the delicious taste, while knowing no pigs were harmed for our enjoyment! Daiya also makes a pretty good “cheese” that melts just fine, if you really want that cheesy-taste on your pizza!
I like to put on the sauce, then add some greens such as spinach or kale, top that with some finely-sliced onion, add alternative meat if using, throw on some olives, some slices of zucchini and/or mushrooms, and top with thinly-sliced tomatoes. But the fun here is in experimenting with different toppings! If you have kids around, they love this part! There’s vegan “canadian bacon” so you could try that with pineapple. Artichokes are also yummy.
Load it up with your favorites, and bake at 425 degrees until crust is slightly brown, everything is hot, and cheese is melted (if using). That’s usually about 15-20 minutes.
For a quick and easy weeknight meal, you can make or purchase extra dough and put it in the freezer, thaw it the day before, then just bring it out, throw on your veggies and other condiments, and bake!
Herb Crust Pizza (makes one large crust; easy to double if you want 2 large pizzas!)
- 3/4 cup lukewarm water
- 1 tablespoon sugar
- 1 (.25-oz) package active dry yeast
- 2 cups all-purpose flour
- 2 teaspoons oregano
- 1 1/2 teaspoons basil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon thyme
- olive oil
Proof yeast: In a bowl, blend together lukewarm water and sugar. Mix in yeast and let stand 10 minutes, or until foamy. In another bowl, combine flour, oregano, basil, garlic poweder, salt, and thyme. Add 1 tablespoon olive oil to yeast mixture, and then pour the yeast mixture into the flour mixture. Mix until it is dough. Knead for 5 minutes. Add more flour if sticky. Cover and let stand about 90 minutes in a warm, non-drafty place. When dough has risen, spread 1 tablespoon of cornmeal on a dry, flat surface and roll out, throw or press the dough to desired size. Place on a lightly-greased pizza pan, or simply sprinkle cornmeal lightly on pan to prevent pizza from sticking.
Add the sauce and toppings and bake at 425 degrees F. for 15-20 minutes.
Ingredients (Yields about 1 dozen cookies, so I always double it!)
- 4 1/2 teaspoons Ener-G-Egg Replacer (equivalent of 3 eggs)
- 6 tablespoons of water
- 1 cup non-hydrogenated, nondairy butter, softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed light or dark brown sugar
- 2 teaspoons vanilla extract
- 2 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1-2 cups nondairy semisweet chocolate chips
- 1 cup chopped nuts (optional)
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper or use a non-stick baking sheet.
In a food processor or blender, whip the egg replacer and water together, until it’s thick and creamy. Blending it in a food processor or blender results in a better consistency than what you could get if you did it by hand.
In a large bowl, cream the butter, granulated sugar, brown sugar, and vanilla. Add the egg replacer mixture to this wet mixture, and thoroughly combine. In a separate bowl, combine the flour, baking soda, and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combined, stir in the chips and nuts, if using.
Bake on the cookie sheet for 8-10 minutes, or until golden brown. (My tip: take them out sooner than later, while they still look not quite done, if you want a softer, chewier cookie. They’ll continue to bake a bit out of the oven.) Let stand for 2 minutes; remove to wire racks to cool completely.
(The author states that this recipe reminds her of “really tasty Chinese takeout.”) I wholeheartedly agree!
Ingredients (makes only 2 servings so double or triple the recipe! You’ll wish you had leftovers!)
- 1 extra-firm tofu, moisture pressed out *
- 2 teaspoons Ener-G Egg Replacer plus 4 teaspoons water, mixed
- 1/4 cup cornstarch (use organic if possible so it is non-GMO)
- 1/4 cup peanut or canola oil
- 1/2 cup sliced almonds
- 2 cups steamed broccoli
- sesame seeds, lightly toasted, for garnish (optional)
For Sweet-and-Sour Sauce
- 3 1/2 tablespoons seasoned rice vinegar
- 1/4 cup plus 1 tablespoon water
- 2 tablespoons plus 2 teaspoons sugar (Nathan used agave nectar)
- 2 tablespoons tamari
- 2 teaspoons ketchup
- 1 teaspoon molasses
- 1/4 teaspoon ginger powder
- 1/2 teaspoon salt
- 1 1/2 tablespoons cornstarch plus 2 tablespoons water, mixed
*To press the moisture out of tofu, take it out of the carton, rinse it, wrap it in a paper towel, and then a light dish towel, and put something slightly heavy on it. Let it sit for 15 min. or so, and a lot of the moisture will be pressed out of the block.
Slice the pressed tofu into triangles or small cubes. We recommend small cubes. Smaller is better because they won’t have a tendency to break up, and they’ll be crispier. Toss the tofu with the egg replacer/water mixture until coated. Then sprinkle in the cornstarch until each piece is coated and dry, adding more cornstarch if needed.
Heat the oil in a large nonstick skillet or wok.
While the oil is heating, make the sweet-and-sour sauce. In a small saucepan, mix rice vinegar, water, sugar (or agave), tamari, ketchup, molasses, ginger powder, and salt, and whisk over medium heat until the sugar and salt is dissolved. Add the cornstarch/water mixture and whisk until the sauce thickens. If you leave the sauce unattended now, it will thicken and burn, so keep an eye on it. When thick, turn off the heat and set aside.
If you haven’t done so, get the broccoli steaming while you cook the tofu. (You’ll want the broccoli tender with a slight crunch, so take it off the heat while it’s on the crisp side, as it continues to cook a bit after removed from the heat.)
Place the tofu in the hot oil, being careful not to burn yourself. You don’t want the tofu to be crowded or the pieces will stick to each other, so fry it in batches if needed. Fry for 3 to 5 minutes until golden on the bottom, then gently turn and brown the other side. Right before you’re going to take the tofu out, add the almonds. Let them fry in the oil for 30 seconds – no longer. They should barely change color to a light golden brown.
If there is still extra oil in the pan, drain it from the tofu and almonds, and then place them in a large bowl. Pour the sauce on top and gently toss to completely coat. The sauce should be thick and sticky; it shouldn’t pool at the bottom of the bowl.
Serve immediately with fresh, steamed broccoli, adding sesame seeds on top, if using. (Alternatively, do what Nathan did and add the broccoli in with the tofu before tossing with the sweet-and-sour sauce; then top each serving with some sesame seeds.)
Nathan’s Cuban Black Bean Bowl (serves 4-5 hungry adults)
- 2-3 plantains, chopped
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 sweet potato, peeled and chopped
- 2 cans black beans, not drained
- 1 can red kidney beans, drained
- 3 cups cooked rice
- 1 jar pico de gallo (or make your own with this recipe)
- 1 jar of your favorite BBQ sauce
- 2 tablespoons cilantro, chopped
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon salt
Vegan Whipped Topping (yields 1 cup)
- 12 oz. silken tofu (firm or extra-firm)
- 1/4 cup canola oil
- 1/3 cup pure maple syrup
- 1 tablespoon non-dairy milk (I used coconut)
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons lemon juice
- Pinch of salt
- Vegan French Toast
- 2-3 ripe bananas
- 3/4 cup soy milk (I used coconut milk)
- 1 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- bread, any kind is fine
- vegan margarine (I use Earth Balance)
- pure maple syrup, or pureed berries
No-Bake Strawberry Pie
Roasted Red Pepper Lasagna
This recipe is easy and fun to make! You can use rice lasagna if you want it to be gluten-free. I also buy the “no-bake” lasagna, which makes this dish even easier to put together!
- 1 jar red pasta sauce (read label and make sure it doesn’t include cheese)
- 2 boxes lasagna
- 1 block of firm tofu, rinse and press out some of the moisture
- 1 Tbsp. red wine (optional)
- 1 jar roasted red sweet peppers, drained well
- couple teaspoons each of dried basil and oregano
- teaspoon of salt
Preheat oven to 350 degrees. Lightly oil a 9 x 13 inch baking dish. Crumble the tofu into a bowl. Add to it the dried basil and oregano, a little salt, and the red wine, if desired. Spoon 1/3 of the sauce in to the bottom of the baking dish. Top with lasagna noodles. Layer in half of the tofu mixture. Top with half of the red peppers, pulled in to strips. Spoon another 1/3 of the sauce over the red peppers. Top with more noodles, the remaining tofu mixture, and remaining red peppers. Add a final layer of noodles and the remaining sauce.
I like to sprinkle the top with a homemade parmesan alternative. Recipe below!
Cover the dish with foil and bake for 50 minutes. Remove from oven and let stand, covered, for about 15 minutes before serving.
You can buy a product called Parma, which is a vegan alternative to parmesan cheese, or you can save some $$ and make up a batch yourself. It’s easy:
“Parmesan Cheese” topping:
Chop up some walnuts very finely (blender or food processor works best), add some nutritional yeast and salt. Voila! Sprinkle on anything where you would normally use parmesan.