nd seitan. Saute until the vegetables soften and the seitan begins
rumbs, they are done.
VEGAN CHOCOLATE GANANCHE TOPPING DIRECTIONS:
flipping the pan until the vegetables are caramelized. Add the wine
Heat the oil in a pan over medium heat. Add the recipes crumbles and onion to the pan and saute until the crumbles are defrosted and the onions are softened.
Add the diced tomatoes, tomato sauce and thyme. Simmer the sauce for 15 minutes, taste and add more thyme if it's needed.
While the sauce is simmering, cook the spaghetti until al dente. Drain and return to the pot.
When the 15 minutes is up, add the vegan cream cheese and stir well to combine. Let it simmer for a few more minutes, then pour onto the pasta and toss.
il.
Heat 1 tablespoon vegan margarine in a pan. Add
aute another minute.
Combine vegetables with bay leaf, beans, tomatoes
separate container. Chop all vegetables.
Warm a small saucepan
Steam 1 1/2 cups vegetables in a small amount of
Prepare the tempeh first breaking it into chunks and steaming it over boiling water for about 15 minutes.
Set aside and allow to cool.
Assemble the rest of the ingredients in a large bowl adjusting the amounts according to your preference.
Finely crumble the cooled tempeh into the bowl and combine with the chopped vegetables.
Add the mayonnaise last.
Chill before serving.
Serve as a sandwich spread - hearty wheat bread is nice, or serve as a dip with organic stone ground tortilla chips.
Serving size is relative -- .
venly.
VARIATION: For spicy vegetables, add 1 teaspoons cayenne pepper
iced tomatoes, gravy, and frozen vegetables. Bring to a boil. Reduce
inutes.
Add all the vegetables and the beef stock, soy
Saute onion in olive oil until tender.
Add broth, bullion, canned tomatoes, and tomato paste to slow cooker. Blend well.
Add herbs and salt and pepper to taste.
Add all vegetables. If there is not enough liquid to cover add more broth, or water and bullion if you are out of broth.
Cook on low for 4-6 hours or until carrots are fork tender.
If using pasta add to slow cooker last 15-20 minutes before serving.
Serve hot with Parmesan cheese on top.
Heat olive oil and garlic in a frying pan over medium heat for 1 minute. Add tomato, bell pepper, and onion. Cook until soft, about 4 minutes. Season with salt and pepper and remove from heat.
While vegetables are cooking, toast bread slices. Spread hummus onto 1 slice. Spread vegan mayonnaise on the other and lightly season with salt and pepper.
Layer sun-dried tomatoes, lettuce, and cooked vegetables onto 1 slice and top with the remaining slice. Cut sandwich in half.
0 minutes.
Add frozen vegetables to the broth mixture. Cook
inutes; drain.
Stir the vegan mayonnaise, soy milk, olive oil
ough. Sprinkle half of the vegan cheese all over sauce. Arrange
he portabellas.
For the Vegan Parmesan: In a food processor
he dough rises, chop your vegetables and add to a smaller
few dashes of the vegan worcestershire sauce. Bring to a