VegWeb.com - Recipes

Mexican Layered Casserole

kjackson — Tue, 22 May 2012 03:24:04 GMT

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Recipe submitted by kjackson, 05/21/12

Mexican Layered Casserole

Ingredients (use vegan versions):

1 1/2 cups water
2 teaspoons vegan chicken bouillon (I used Nutrimax chicken flavored soup base)
3/4 cup rice (white or brown)
1/2 cup chunky salsa
1/2 cup vegan sour cream (I used Tofutti)
1 (15 ounce) can black beans, drained and rinsed
1/2 cup vegan cheese (I used Daiya mozzarella)
2 green onions, sliced (white and green parts)
1 (4 ounce) can sliced black olives, optional

Directions:

1. Bring the water and bouillon to a boil. Add the rice and cook for 20-40 minutes (depending on what rice you used). Preheat oven to 350 degrees F.

2. When ric...

Creamy Basil-Lime-Ginger Dressing

veganhealthy — Sat, 19 May 2012 13:35:31 GMT

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Recipe submitted by veganhealthy, 05/19/12

Creamy Basil-Lime-Ginger Dressing

Ingredients (use vegan versions):

2 tablespoons nut or seed butter (almond, cashew, sunflower seed, tahini, etc)
2 tablespoons fresh lime juice
1 lime, zested
handful fresh basil
handful fresh chives or green onion
1 teaspoon fresh ginger, grated
1/4 cup water (more or less, for the consistency you want)
pinch salt, optional

Directions:

1. Puree all of the ingredients until smooth and creamy.

2. For a milder ginger flavor, squeeze the juice from the grated pulp rather than adding it all. Add a pinch of salt if you need it, but if you use fresh ingredients you might not need ...

Guilt-free Fudge Brownies

thesweetestvegan — Fri, 18 May 2012 07:34:45 GMT

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Recipe submitted by thesweetestvegan, 05/18/12

Guilt-free Fudge Brownies

Ingredients (use vegan versions):

15 ounces canned black beans, drained and rinsed
2 bananas
1/2 cup agave nectar
1/4 cup unsweetened cocoa powder
1/2 tablespoon cinnamon
1 teaspoon vanilla extract
2/3 cup quick cooking oats
1/2 cup walnuts, optional
1/4 cup semi-sweet chocolate chips, optional

Directions:

1. Preheat the oven to 350 degrees Fahrenheit and lightly grease an 8x8" pan. Place black beans, bananas, agave nectar, cocoa powder, cinnamon, and vanilla extract into a food processor or blender. Blend until smooth.

2. Move the wet ingredients to a large mixing bowl and ...

Slow cooker refried beans

gretchen622 — Tue, 15 May 2012 21:26:29 GMT

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Recipe submitted by gretchen622, 05/15/12

Slow cooker refried beans

Ingredients (use vegan versions):

2-2 1/2 cups dry pinto beans
1 tablespoon-1/4 cup olive oil (or water if you want low fat)
3 small onions, chopped
5 cloves garlic, minced
1 bell pepper, minced
1 jalape�o pepper, minced
1 (6 ounce) can tomato paste
2-3 teaspoons salt
2-3 teaspoons cumin
2-3 teaspoons chili powder (I used chipotle flavored)

Directions:

1. Soak beans overnight. Drain, rinse, cover with water and cook on low in a slow cooker for 8-12 hours (or until soft). Drain beans (reserving liquid).

2. If blending, consider allowing beans to cool before proceeding. Blen...

Vanilla Corn Salad

bumrushed15 — Tue, 15 May 2012 00:04:46 GMT

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Recipe submitted by bumrushed15, 05/14/12

Vanilla Corn Salad

Ingredients (use vegan versions):

8 ears sweet corn
1 large cucumber, cubed
2 dozen cherry or grape tomatoes, sliced
1/4 cup dill, chopped
1/4 cup walnut oil (or any oil)
1 teaspoon vanilla extract
1/2 teaspoon dark balsamic vinegar
salt and pepper, to taste

Directions:

1. Depending on the corn, I either boil it, or just take it off the cob raw.

2. Add all ingredients into a bag and shake.

I like it served chilled, it keeps well for a week, and it's great as a salad or as a relish.

Source of recipe: This recipe came from my fridge.

Makes: about 8 cups, Preparation time: 5 mins, Cooking time...

Chocolate Chip Ricotta Stuffed French Toast

good for my family — Mon, 14 May 2012 06:45:31 GMT

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Recipe submitted by good for my family, 05/14/12

Chocolate Chip Ricotta Stuffed French Toast

Ingredients (use vegan versions):

Ricotta:
1 (14 ounce) block extra/super firm tofu, drained
(I used Trader Joe's high protein super firm)
2 tablespoons agave
1 lemon, juiced
2 teaspoons vanilla extract
2 teaspoons almond extract
4 tablespoons nondairy cream cheese
1 ounce orange juice
1/4 cup powdered sugar
6 tablespoons semi sweet chocolate chips

Batter:
1 cup nondairy milk
2 teaspoons vanilla extract
1 1/2 tablespoons nutritional yeast
1/8 cup flour
3 tablespoons sugar

Toast:
12 pieces bread
butter/oil, as needed for frying

[color...

Roasted Red Pepper Pate (or Dip)

yabbitgirl — Tue, 08 May 2012 09:41:29 GMT

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Recipe submitted by yabbitgirl, 05/08/12

Roasted Red Pepper Pate (or Dip)

Ingredients (use vegan versions):

2 cups fire-roasted sweet red peppers, drained well
1 medium potato, microwaved and peeled (about 1/2 cup)
2 tablespoons lemon juice
1" lemon zest
1 teaspoon adobo spice blend
(http://vegweb.com/index.php?topic=42072)
2 tablespoons olive oil
salt, to taste

Directions:

1. Place all ingredients in the glass of an immersion blender and whizz until smooth.

2. Taste for salt. Chill well.

This goes great on toast, canapes, baked potatoes or as a dip. If you want it spicy you could add a little hot s...

Pumpkin Pie Smoothie

DanielleH — Mon, 07 May 2012 00:34:06 GMT

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Recipe submitted by DanielleH, 05/06/12

Pumpkin Pie Smoothie

Ingredients (use vegan versions):

1/2 cup pumpkin
1 cup nondairy milk (I use almond)
1 frozen banana, chopped
1 scoop chai protein powder (I use Spiru-tein)

Directions:

Combine ingredients in a blender and enjoy!

Source of recipe: I was experimenting, since my husband loves pumpkin pie, and this is a good healthy alternative.

Makes: 1-2 servings, Preparation time: 5-10 minutes
'

Spicy Sweet Potato Soup

TriEmili — Sun, 06 May 2012 12:35:41 GMT

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Recipe submitted by TriEmili, 05/06/12

Spicy Sweet Potato Soup

Ingredients (use vegan versions):

1 tablespoon coconut oil
1/2 sweet onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 medium sweet potato, cubed
1 jalapeno pepper, sliced
1 roma tomato, chopped
1/2 teaspoon ground cumin
1 teaspoon fresh grated ginger
salt and pepper, to taste
1/4 cup peanut butter or almond butter
1 cup cooked jasmine rice, optional

Directions:

1. In a large saucepan, saute the onion and garlic with the coconut oil for about 5 minutes. Add the vegetable stock and bring to a boil.

2. Add the sweet potato, pepper, and tomato to the pot. St...

Super Easy Peanut Butter Dog Cookies

papresq — Sun, 29 Apr 2012 21:37:28 GMT

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Recipe submitted by papresq, 04/29/12

Super Easy Peanut Butter Dog Cookies

Ingredients (use vegan versions):

2 cups whole wheat flour
1 cup quick rolled oats
1/4 cup flax meal
1/4 cup applesauce
1 cup water
1/4 cup peanut butter

Directions:

1. Preheat oven to 350 degrees F and grease cookie sheets. Combine dry ingredients, and add wet.

2. Knead dough on a lightly floured surface. Roll out dough to 1/4" thick and cut out with small cookie cutters based on dog size.

3. Place on prepared cookie sheets, and bake 30 minutes. Leave in oven longer if you want them super, super hard.

Source of recipe: I modified a basic recipe I found online to be vegan and health...

Peachy White Sangria

britmp — Fri, 27 Apr 2012 19:52:06 GMT

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Recipe submitted by britmp, 04/27/12

Peachy White Sangria

Ingredients (use vegan versions):

3 shots triple sec
4 shots peach schnapps
1/2 (15 ounce) can peaches, drained and chilled
1/2 mango, sliced
1 navel orange, peeled and sliced
1/4 cup frozen pineapple
1 (59 ounce) bottle Pinot Grigio

Directions:

1. Put everything in the freezer for about 15 minutes. Pour triple sec and schnapps into a large pitcher.

2. Add peaches, mango, orange, and pineapple, then pour in the wine and stir.

You can add ice if you have room in the pitcher. Otherwise, I just pour the sangria over a glass of ice to ensure it's not watered down. It's ready to serve!

Sour...

Country Fried Steak with Gravy

veganmiss — Fri, 27 Apr 2012 19:37:41 GMT

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Recipe submitted by veganmiss, 04/27/12

Country Fried Steak with Gravy

Ingredients (use vegan versions):

Country fried steak:
1 cup nondairy milk
1 tablespoon distilled white vinegar
1-2 cups all-purpose flour
1-2 teaspoons paprika
1-2 teaspoons onion powder
1/2 teaspoon cayenne pepper
salt and pepper, to taste
4 egg replacers (I use Ener-G)
peanut oil, as needed for frying
1/2 can (4) seitan cutlets, drained (I used Worthington Multigrain Cutlets)

Gravy:
2 tablespoons peanut oil, from frying cutlets
2-3 tablespoons all-purpose flour
1 tablespoon vegan butter
3/4 cup nondairy milk
salt and pepper, to taste

Directions:[/...

Sweet Spicy Coconut Kale

NattY CaKes — Wed, 25 Apr 2012 01:13:59 GMT

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Recipe submitted by NattY CaKes, 04/24/12

Sweet Spicy Coconut Kale

Ingredients (use vegan versions):

1/4 cup coconut
1 bunch kale, chopped
cooking oil spray, as needed
3 tablespoons sweet chili sauce, or to taste
1 tablespoon Sriracha sauce, or to taste

Directions:

1. Toast coconut in dry pan, then set aside in serving bowl.

2. Fry kale in same pan with cooking spray until the kale gets soft, bright green, but not soggy.

3. Toss kale with coconut, then add sauces.

You could add peanuts/peanut butter if you'd like, as well. Simple and yummy! I eat one bunch on my own.

Source of recipe: I wrote this recipe.

Makes: 2-4 servings, Preparation time: 5 min, Cooking...

Baked Tomato with Tofu Spinach Basil Ricotta and Panko Topping

veganmiss — Tue, 24 Apr 2012 17:06:03 GMT

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Recipe submitted by veganmiss, 04/24/12

Baked Tomato with Tofu Spinach Basil Ricotta and Panko Topping

Ingredients (use vegan versions):

Ricotta:
1/2 block firm tofu (12 ounces), mashed
2 tablespoons fresh basil, finely chopped
2 tablespoons spinach, finely chopped
2 cloves garlic, minced
2 tablespoon nondairy milk
1-2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 tablespoon olive oil (plus more for drizzling)
1 teaspoon Italian seasoning
1 teaspoon vegan Parmesan (plus more for top)
1/2 teaspoon onion powder
salt and pepper, to taste

Topping:
1/3 cup panko bread crumbs
1 teaspoon fresh basil, finely chopped
1/2 teaspoon Ital...

Bumblebee Cookies

eam2207 — Tue, 24 Apr 2012 01:04:26 GMT

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Recipe submitted by eam2207, 04/23/12

Bumblebee Cookies

Ingredients (use vegan versions):

1 cup almonds
1/2 cup sunflower seeds
1 cup unsweetened coconut flakes
3 tablespoons peanut butter
2 tablespoons sesame seeds, optional
1 tablespoon ground flax
3-4 tablespoons agave

Directions:

1. Preheat oven to 350 degrees F, and line cookie sheet with parchment. Grind almonds in a food processor until crumbly.

2. Add remaining ingredients and pulse until well combined. Add enough agave to hold the mixture together.

3. Use a tablespoon measure to form round little cookies. Place on prepared sheet and bake for 8 minutes, or until lightly browned.

They burn easi...

Frosty Date Balls

stars — Sat, 21 Apr 2012 02:56:10 GMT

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Recipe submitted by stars, 04/20/12

Frosty Date Balls

Ingredients (use vegan versions):

1 1/4 cups flour
1/4 teaspoon salt
1/3 cup vegan butter, softened (I use Earth Balance)
1/3 cup powdered sugar + more for dusting
1 teaspoon vanilla
1 tablespoon nondairy milk (I use almond)
3/4 cup dates, chopped
1/3 cup walnuts, chopped

Directions:

1. Preheat oven to 300 degrees F. Sift together flour and salt. In another bowl, combine vegan butter with sugar and vanilla.

2. Add nondairy milk, then stir in sifted flour (you actually should sift it in, but sometimes I don't bother.) Fold in dates and nuts; be careful to not over mix.

3. Form into small (wa...