Watch how I made my Lasagna!

 Watch how I made my Lasagna!

Recipe below

Vegan Lasagna

1 16 oz lasagna noodles

1 onion, chopped

1cup green, yellow, red bell bell pepper, chopped

3 glove garlic, chopped

1 cup mushrooms, chopped

1 bag frozen beef-less crumbles

large jar marinara sauce

1 tbsp olive oil

1 package dairy free mozzarella chees

8 oz Kite Hill ricotta cheese

¾ cup non dairy grated Parmesan cheese

Instructions

In a large pan add the needless crumble on low heat. Stir and cook until done for about 10 minutes.

In a extra large frying pan, add olive oil on med heat. Add the onions, peppers, mushrooms and garlic. Stir-fry until done. Add the marinara sauce and simmer for about 10 minutes. Turn off burner.

In a large pot add water and boil lasagna noodles according to package. Drain in cold water, leaving enough cold water in the pot to cover noodles until ready to prepare layers of lasagna.

In a small bowl add the non dairy ricotta cheese and the grated Parmesan cheese, will until combine.

Grease a extra large glass bread and add 2 lasagna noodles side by side. Add the meatless sauce mix, cheese mix and sprinkle the mozzarella cheese. Repeat layers, topping with mozzarella cheese. Cover the pan with foil and Bake at 350 degrees ov for about 25 minutes

 

Plant-Based American Chop Suey

 2 plant-based tofurki Italian sausage, ground

1 large onion, chopped

1 medium red and green bell pepper, chopped

1 cup chopped mushrooms, optional

1 tbsp olive oil

1/3 vegan red wine, non alcohol is optional

My Tomatoe Sauce Recipe here

Instructions

In a frying pan, add olive oil and onions, peppers. Fry until done. Remove onions and peppers from the pan into a side dish.  Add the tofurki Italian sausage to a food processor and ground them into chucks then add the ground tofurki into a frying pan with 1 tbsp of olive oil. Fry until brown.

Boil about 2 cups of elbow macaroni until al dente. Drain into a strainer and rinse with cold water. In a large pot add the onions and peppers, cooked ground tofurki, add the red wine to the pasta sauce and add the sauce. Simmer for about 3 minutes and add the macaroni noodles.

Roasted Whole Cauliflower

 

Ingredients

1 - LG whole cauliflower

4 carrots, thinly sliced

1/2 non dairy butter

1 tbsp. olive oil

1 tbsp. Italian seasoning 

2 tbsp. garlic paste

3 fresh cut green onion

1\4 cups fresh lemon juice

salt and pepper to taste

Instructions

Preheat oven to 425 degrees

Clean cauliflower, and trim off leaves and any brown spots. Place the whole head of cauliflower, sliced carrots and green onions into a roasting pan with a fitted top. In a separate small bowl add the fresh lemon juice, melted non dairy butter, olive oil, Italian seasoning, garlic paste, salt and pepper to taste, mix well. Use a brush to brush the butter seasoning onto the cauliflower and carrots that's in the roasting pan. Place the top on the roasting pan and bake in a 425 degree oven for 20 minutes, then remove the top of the roasting pan and bake for 30 minutes more to brown the cauliflower.

Instant Pot Spicy Rice and beans

 

Ingredients

1 cup rice

1 - 14 oz. can red beans

1 1/2 cups water

3/4 cup picante sauce

1/2 cup tomato sauce

4 gloves crushed garlic

1 tsp garlic powder

1 1/2 tsp cumin

1 tsp chili powder

salt to taste

1 tbsp olive oil

1/2 med onion, chopped

Instructions

You will need to use the nonstick instant pot.

Turn on the instant pot and press sauté, add the oil and rice to the pot, stir until the rice is light brown. Add the onions and garlic, sauté for about 2 minutes. Drain and rinse the red beans. 

Add the rest of the ingredients to the pot. Turn off the instant pot and place the lid on the pot. Press manual and press the minus to 5 minutes. 

Meatless ribs

 ¾ cup Vital Wheat Gluten Flour

¼ cup Rice Flour
1 cup water
1 tsp garlic powder
1 tsp onion powder
1 Tbsp Beefless Bouillon
1 cup BBQ sauce
6 Cinnamon sticks

Mix the flours with garlic and onion powder. In a separate container, mix water with beefless bouillon. Combine the dough. If the dough is to dry, add some water. The dough should be a sticky constancy. Divide the dough in separate bowls Spray a 9 x 11 pan. To make the ribs, spread out the dough from one of the bowls on the pan, about ¼ inch thick and 2” by 3”. Then place the cinnamon sticks on top. Use the dough from the second bowl to layer the mixture on the top of the cinnamon stick and press, forming to create a rib shaped. Bake in a preheated 300 degree oven for 40 minutes. To finish cooking, splash with barbecue sauce and bake at 400 degrees for about 7 minutes on each side. My meatless ribs looks big because I double the recipe

Stir-fry veggies and noodles

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Ingredients
1 pack noodles
2 gardein patties, cubed
4 tbsp sweet chili sauce
1 tbsp brag's amino acid
1 tbsp ginger, minced
1 tbsp garlic paste
1 tsp sesame seed oil
2 tbsp sesame seeds
1/2 red onion, chopped
1/2 green and red pepper, chopped
3/4 cup organic frozen mixed vegetables
1/4 cup green onions
1 tsp garlic powder


Directions
In a skillet, add the sesame oil and saute the onions, and peppers until tender, add the brags amino acid and garlic powder then set aside.
bake the two patties according to directions. After the patties have cooled. break up or cut into cubes and add them to the saute veggies. With the heat on med high, mix the cubed patties with the veggies and add the garlic and ginger paste. Turn off the heat and start boiling the noodles according to the package directions. In another pot of boiling water add the frozen mixed vegetables. When the vegetables are done, strain the water and add them to the stir-fry. After straining the water from the noodles add them to the stir-fry and mix everything together with tongs. Add the hot chili sauce. If the stir-fry is to dry for you then add some vegetable stock and more garlic powder.

Baked Mac and Cheez

2 cups penne noodles
1/2 cup violife cream cheese (vegan)
3/4 cup daiya cheddar cheese
3/4 cup almond milk
4 tbsp earth balance butter
1 tsp garlic powder
1/2 tsp seasoning salt
2 tbsp nutritional yeast
1/2 sauteed sweet onion
2 tbsp bread crumbs for topping

Cook noodles according to the back of box
Rinse noodles and place into a buttered 9 x 13 baking pan. Add sauteed onions Melt earth balance butter and pour over noodles, add the seasonings, incorporate the violife cream cheese, diaya cheese and milk. Sprinkle bread crumbs on top and bake at 400 degrees for about 20 minutes
Printable Recipe



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Hearty Vegan Chilli

Ingredients

1 green and yellow zucchini, sliced

1 green bell pepper, chopped

1 sweet red pepper, chopped

2 cloves of garlic, minced

1 jalapeno pepper! finely sliced

3 Tbsp oil 

1 cup sweet corn

1 lb. homemade roasted tomato or you can use 1 (14.5 oz) can, diced tomatoes

1 (15 oz) can Tomato sauce

1 cup dried kidney beans, cooked or (15 oz) can kidney beans, rinsed & drained

1 cup dried black beans, cooked or (15 oz) can black beans, rinsed & drained

1 cup garbanzo beans, cooked or (15 oz) can garbanzo beans, rinsed and drained

1 tsp chili powder

1 tsp celery flakes

1 tsp cilantro

1 tsp thyme

1 tsp parsley

1 tsp oregano

1 tsp basil

1 Tbsp sugar

1½ tsp salt

1 tsp ground cumin

1/2 tsp paprika

A few drops of liquid smoke 

For meat substitutes I used (4)Tofurky Italian Sausages, and (2) already baked chairboiled boca burgers, grounded in my food processor.

Instructions 

Heat olive oil in the instapot or a large pot

Add the onions and bell peppers

Sauté on medium heat until the bell peppers are tender.

Add the corn and cook for another minute

Add the chopped tomatoes, and tomato sauce and the meat substitute

Stir in the drained beans and mix all ingredients. Place top on instapot and cook on (Bean/Chilli) or simmer in pot for 25 minutes.

Garlicky Collard Greens with Tomatoes

Ingredients

2 lbs collard greens, finely chopped

1 red and green bell pepper, chopped

1 medium onion, chopped

4 clove garlic, minced

1 pint red cherry tomatoes

1 pint yellow cherry tomatoes

3 tbsp extra virgin olive oil

2 tbsp white vinegar

water 

Instructions

In a large imusa pot, add olive oil, peppers onions and tomatoes, saute over medium heat until translucent, add minced garlic collard green and saute for 3 minutes more. Add enough water to cover the vegetables add vinegar,and salt to taste on very low heat simmer for 45 minutes

Spicy Sausages (Plant-Based)

Ingredients

15 oz can pinto beans, rinsed

1 tbsp better than bouillon seasoned vegetable base
1/2 medium size red onion, finely chopped

4 tbsp pure maple syrup

2 tbsp bragg liquid aminos

2 tbsp olive oil

1 tbsp colgin liquid smoke

1 tbsp garlic powder

1 tbsp thyme

1 ½ tsp paprika

1 ½ tsp fennel seeds

1 1/2 tsp hot red  pepper flake

1 cup vital wheat gluten

Instructions

Use a fork to mash the beans in a large glass bowl. Add the  next 12 ingredients and mix to combine all the ingredients.

Add the vital wheat gluten and mix with a fork. Place the mixture that’s now turned into a dough onto a cutting board

and knee it with your clean hands for about a minute. The dough should be smooth.  The dough should not cling to your

hands. You should be able to form 8 link sausages I made 8 but wasn’t able to showcase all of them in this photo. After forming into link sausages, wrap each sausage into aluminum foil, tightly, twisting and tucking the ends. In a large steamer pot, place water in the bottom of the pot then place the wrapped dough into the steamer pot and steam for 45 minutes. When the dough is cool enough unwrap the dough.You can fried them in a little olive oil or boil them. These sausages also freeze well.

Baked Mac&Cheez Stuffed Peppers

2 cups elbow pasta
1/2 cup daiya cheez
1 tbsp Gluten Free flour
1 tbsp earth balance butter
salt and pepper to taste
1/4 cup nutritional yeast
1 tbsp garlic powder
1 small onion
2 medium sweet bell pepper
2 medium green bell peppers
3/4 to 1 cup of non dairy milk
1/2 cup organic frozen sweet baby peas - rinsed
2 Tbsp Bac'n pieces

Peel and chopped onions, add 1 tbsp of earth balance butter to a pan and fry onions until translucent, when e turn off the stove and set it aside.
Boil pasta in a pot of water for 10 minutes or until the pasta is aldent. rinse and
drain pasta, set aside. Turn the pan with the onions on on low heat and add flour, using a whisk, whisk in the milk until well blended, stir in the cheeze, then add pasta, sweet baby peas, garlic powder, salt and pepper to taste. Stir in some McCormick Bac'n Pieces!

Rinse peppers and dry the bell peppers. Cut off the tops of the peppers and remove the whitish ribs and seeds. Fill the peppers with the macaroni mix. I used an 6x6x3 deep baking dish with a little olive oil spray down the bottom of the dish then I placed the stuffed peppers inside and baked them for 25 minutes with no cover on top.

Carrot Dawg

4 med size organic carrots
1/4 cup red wine vinegar
1/2 cup spring water
2 1/2 tsp liquid aminos
6 drops liquid smoke (Colgin is vegan)
1 medium glove garlic, crushed
1 tsp miso
1/4 tsp celery seeds
2 tsp rice vinegar
1 tsp peanut butter
I used my homemade hotdawg buns

Peel, rinse, cut off ends of carrots. Place the carrots in a deep pot of water. Boil them for 6 minutes, just enough to pierce a knife through them. (aldente) not well done because they will get a little softer when you fry them. Drain the water and place the carrots in a shallow square glass dish. Add the wine vinegar, water, liquid aminos, garlic, miso, celery seeds, and peanut butter to another bowl. Mix well and pour mixture over the carrots to marinate overnight. Drain the liquid and add a tbsp of earth balance to a frying pan. Brown on both sides. I used my cast iron grill

Enjoy!

Tuesday Night Dinner - American Chop Suey

2 cups of my lentil recipe
1 cup Trader Joe's Ketchup (a must to the best tomato taste)
Veggie Mozzarella
1/2 lb Elbow Noodles

Boil the elbow noodles, drain and rinse. Place the pasta in a large glass mixing bowl, add the lentils, ketchup. Top with your favorite vegan cheese

Pizza!

I used the dough recipe that I made my spinach pie
or

 you can use this New York Style Dough Recipe
1 cup luke warm water
2 tbsp plan soy milk
1 tbsp brown sugar
1 tbsp vegetable shortening
1 tbsp cornmeal
1 tbsp extra virgin olive oil
1 package of yeast
3 cups bread flour

In a large bowl mix water, milk, brown sugar, and shortening for a minute. Add corn meal, olive oil, and yeast and continue mixing it for another minute. Turn the dough onto a lightly floured surface and knead the dough for about 20 minutes or until it is elastically, smooth consistency. place dough in a oiled glass bowl and let it double in size for about 2 hrs. Divide and roll the dough and place them into 2 pizza pans.

Sauce  

1(28 oz.) no salt crushed tomatoes
1 (14.oz) can no salt tomato sauce
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried marjoram
1/2 tsp garlic powder
1/4 tsp cayenne pepper

Combine all ingredients into a large pot, bring to a boil, then simmer for 1 hour.

Your Favorite Vegan Cheez.
I used trader Joe's Mozzerella

Veggie Panini

2 cups Broccoli
1 cup salad mixed lettuce
1/2 cup mushrooms (optional)
1/4 cup thinly sliced red onion
1/2 thinly sliced cucumber sliced
vegan mayo
salt&pepper to taste
1 sheet of flax oat bran&whole wheat lavash bread (square)



Steam or stir-fry broccoli and mushrooms until it's done, set aside. Take 1 sheet of flax oat bran&whole wheat lavash bread (square) and lay it on a cutting board. Spread vegan mayo, add salad mixed lettuce, mushrooms, broccoli and sliced red onions. Fold the lavish bread like a burrito and brush it with some earth balance butter then, grill on both sides.

YUM!