Vegan recipe archive

I used to have a vegan food blog.

It’s dead. I killed it, like I’ve killed all my plants and several pets in dreams: I forgot about it.

So I moved over some of the recipes, the ones with a little life left in them.

Lazy Vegan Zucchini Muffins

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp ground cinnamon
• pinch cloves
• pinch nutmeg
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1 banana, mashed
• 1 cup sugar
• 1 cup grated zucchini
• 1/4 cup canola oil
• 1 tsp vanilla extract

Instructions:

1. Pre-heat oven to 350 degrees. Line muffin tin with cupcake papers or grease.
2. You’re supposed to mix the wet ingredients in one bowl, mix the dry ingredients in another bowl, and then pour the wet into the dry. I just kinda combine them all in one bowl.
3. Spoon batter into muffin tins.
4. Bake 20 minutes or until toothpick inserted comes out clean.

Vegan Kolaches

Ingredients

• 2 cups lukewarm non-dairy milk
• 2/3 cup sugar
• 2 packages dry yeast
• 1/3 cup oil
• 1-1/2 teaspoons salt
• 6 cups flour, divided
• 1 can poppy seed filling or jam of your choice

Instructions

1. Add sugar to lukewarm milk and stir in yeast in a large bowl. Let sit for a few minutes until foamy.
2. Stir in oil, 3 cups flour, and salt and mix until combined. Stir in remaining 3 cups of flour.
3. Shape into small balls and place on a greased baking pan about 1 inch apart. Let rise until more or less doubled in size.
4. Press down centers with your thumb and fill with desired filling.
5. Let rise again and bake at 350° for 15 – 18 minutes.

Pickled mushrooms

Ingredients

• 1/4 cup dry white vinegar
• 1/4 cup red wine vinegar
• 3 tablespoons water
• 2 teaspoons olive oil
• 2 large garlic cloves, crushed
• 1 teaspoon sugar
• 1/2 teaspoon dried basil
• 1/2 teaspoon red pepper
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 12 oz mushrooms, cut into quarters if they’re big

Instructions:

1. Combine all ingredients, minus the mushrooms, in a small saucepan. Boil over medium heat for 3 minutes.
2. Add mushrooms, bring back to a boil, and stir for another minute.
3. Chill overnight to allow flavors to combine and mushrooms to marinate. Serve cold.

Lentil and kasha golubtsi

Ingredients:

• 2 cups cooked lentils
• 1 cup cooked kasha
• 1/2 cup chopped walnuts
• 2 cups mushrooms, diced
• 1 small yellow onion, diced (about 1 cup)
• 2-3 cloves garlic, diced
• salt and black pepper, to taste
• red pepper (optional)
• 1 head of cabbage
• 2 TBS oil
• 2 TBS flour
• 4 TBS tomato paste
• 8 TBS vegan sour cream
• a few TBS water, if needed

Instructions:

1. Sauté mushrooms, onions, and garlic until mushrooms are soft. Mix them with the lentils, kasha, walnuts, and salt and peppers in a large bowl.
2. Preheat oven to 325 degrees.
3. Core the cabbage and boil it in a large pot filled with enough water to completely submerge the head for 3 minutes or until leaves are soft enough to peel away. Remove from water. When leaves are soft enough, remove 15 or so. Chop the rest of the cabbage and line a Dutch oven with it.
4. Holding a leaf like a cup, add a few spoonfuls (1/4 to 1/2 cup) to the stem side, fold the left and right sides up, and roll it. Place it in the chopped cabbage in the Dutch oven. Do this with all of the leaves and filling.
5. In a saucepan, make a roux with the flour and oil. Add the tomato paste and sour cream, combine, and then pour/spread over the cabbage rolls.
6. Cover and bake the rolls for an hour.

Vegan Katmis Satsivi: Georgian chikun with walnut sauce

Ingredients:

• 1 1/2 cups toasted walnuts
• 2 1/2 cups vegetable broth or vegan chicken broth, divided
• 3/4 cup roughly chopped cilantro
• 5 cloves garlic, finely chopped
• 1/2 large yellow onion, finely chopped
• 1 hot red pepper, stemmed, seeded, and finely chopped (the recipe called for Holland peppers — I used cayenne)
• Salt and ground black pepper, to taste
• Olive oil, for sauteeing
• 1 lb (1 package) chicken seitan
• 3 tsp. sweet paprika
• 1 tsp. hot paprika
• 1 tsp. ground coriander
• 1 tsp. ground fenugreek
• ½ tsp. ground cinnamon
• 1 tsp. red wine vinegar

Instructions

1. Blend walnuts, 1/2 cup of the chicken stock, half each of the cilantro, garlic, and onions, and all of the hot pepper, salt, and black pepper until smooth. Set aside. (I may have only blended half of my pepper and sauteed the rest in the next step.)
2. Saute chicken-style seitan in oil with the remaining garlic and onions until onions turn brown. Add paprikas, coriander, fenugreek, and cinnamon and cook for a minute or so. Add walnut sauce, the other half of the cilantro, and the rest of the stock and bring to a boil, then reduce heat and simmer for 30 minutes or so, until sauce reduces by a third.
3. Stir in vinegar and add salt and pepper to taste.
4. Top with cilantro and chopped walnuts, if you feel like it.

Badridzhani Nigvsit: Georgian eggplant with walnut garlic filling

Ingredients

• 1 eggplant or 3 of the small thin kind
• 1 cup chopped walnuts
• 2 cloves garlic, pressed
• 1/2 yellow onion, chopped
• 1/2 tsp salt
• 1/2 tsp fenugreek
• 1 tsp ground coriander
• 1 tsp red wine vinegar
• 3 tbs water (add more if you need to)

Instructions

1. Slice eggplant into thin slices. Sprinkle with salt on paper towels, and let sweat for an hour. Rinse. Brush well with oil on both sides and bake at 350 degrees for 20-25 minutes or until soft. Set aside.
2. Fry walnuts, onions, and garlic until onions are soft and browned, stirring so as not to burn the walnuts. Mix in the spices when the onions are almost ready, or whenever you feel like it. I’ve heard that it’s better to brown them in oil to fully release their aroma and flavor potentials, but I just dump ‘em in whenever I like. If someone wants to educate me on the proper time to add spices, please do.
3. Blend walnut mixture with vinegar and water until it forms a paste.
4. Spread walnut paste on one half of eggplant slice and fold over.

Katy’s allergy-friendly protein salad

Ingredients

• 1/2 cup uncooked quinoa
• 1 cup cherry tomatoes, halved
• 1 bell pepper, diced (yellow if your tomatoes are red; red if your tomatoes are yellow — it just makes it prettier)
• 1/2 red onion, diced
• 1 (15 oz) can kidney beans, drained
• 1/4 cup almonds, chopped (omit if allergic or a nut-hater)
• 4 cups kale, stems removed, torn into small pieces
• 1/3 cup lemon juice (basically the juice of two lemons)
• 2 TBS olive oil
• 1/4 tsp each cayenne, cumin, salt, and black pepper (or to taste)

Instructions

1. Cook the quinoa in 1 cup water until done (i.e., follow the directions on the package or use a rice cooker).
2. Mix all ingredients in a large bowl until thoroughly coated in oil and lemon juice. Let stand in refrigerator for 30 minutes to allow flavors to marinate.

Amaretto hazelnut truffles

Ingredients

• 1 1/2 cups vegan chocolate chips
• 1/4 cup coconut milk
• 1/2 tsp vanilla extract
• 1 TBS amaretto liqueur
• 1/4 cup hazelnuts, chopped

Instructions:

1. Melt chocolate chips and coconut milk in a small saucepan; remove from heat and stir until smooth. Stir in amaretto and vanilla. Stir in hazelnuts.
2. Drop spoonfuls of chocolate onto a parchment- or waxed paper-covered cookie sheet and chill ≈20 minutes, until chocolate loses its shine. Remove from waxed paper, roll them into balls, and roll in the cocoa powder. I found it easier to place the cocoa powder on a plate and roll the chocolate into balls on the cocoa powder.
3. Place truffles back on cookie sheet and freeze for 30 minutes. Store in the fridge and let stand at room temperature for 30 minutes before eating them.

Makes 18-24, depending on how big you make them.

Whiskey Truffles

adapted from the Better Homes and Gardens New Cookbook

Ingredients:

• 1 1/2 cups vegan chocolate chips
• 1/4 cup coconut milk
• 1/2 tsp vanilla extract
• 1 TBS cheap whiskey
• cocoa powder (1/4 cup? 1/2 cup? I just dumped a bunch on a plate.)

Instructions:

1. Melt chocolate chips and coconut milk in a small saucepan; remove from heat and stir until smooth. Stir in whiskey and vanilla.
2. Drop spoonfuls of chocolate onto a parchment- or waxed paper-covered cookie sheet and chill 20-25 minutes, until chocolate loses its shine. Remove from waxed paper, roll them into balls, and roll in the cocoa powder. I found it easier to place the cocoa powder on a plate and roll the chocolate into balls on the cocoa powder.
3. Place truffles back on cookie sheet and freeze for 30 minutes. Store in the fridge and let stand at room temperature for 30 minutes before eating them.

Makes… a dozen? 15? That sounds about right. Original recipe says 24, but I think I made them a little bigger than the book did.

Raspberry-Jalapeno marinated tofu

Ingredients:

• 3 TBS raspberry jam, seeded or unseeded (I’m cool with seeds)
• 1 clove garlic
• 1 jalapeno, deseeded and roughly chopped
• 1/4 cup soy sauce or tamari
• 1 15-oz package extra firm tofu, sliced into 6 slices

Instructions:

1. Combine first 4 ingredients in a blender.
2. Place tofu in a plastic baggie; pour in marinade, and soak for at least one hour, preferably overnight.
3. Grill the tofu (brush some olive oil onto the grill first to prevent sticking). I didn’t really pay attention to how long I grilled it for — maybe 5 minutes on each side. If you can’t grill tofu, you probably shouldn’t attempt to cook anything, ever.

Peruvian-style vegan cilantro, seitan and potato stew

Ingredients

• 1 bunch cilantro (chop off the stems)
• 1 jalapeno, deseeded (maybe even 1/2 a jalapeno)
• 2 cloves garlic
• 1 cup water
• 1/2 tsp salt (or to taste)
• juice of two small limes
• 8 ounces seitan
• 1 large potato, sliced into 1/2″ thick pieces
• 1 cup frozen peas and carrots

Instructions:

1. Blend cilantro, water, garlic, jalapeno and lime juice; pour into a small saucepan with potatoes, seitan, and frozen pea/carrot mix.
2. Simmer for around 30 minutes or until potatoes are cooked.

Serve with rice and Salsa criolla.

Curried coconut lentil soup

Ingredients:

• 8 cups veggie broth
• 1 can light coconut milk (or one small can regular)
• 1 tsp curry powder
• 1 tsp red pepper flakes
• 1/2 onion
• 1 carrot, diced
• 2 stalks celery, diced
• 1 bunch of kale, stems removed, chopped
• salt and pepper, to taste
• 1 1/2 cup dried lentils

Instructions:

1. Place all ingredients in a large pot. Simmer, covered, for 40 minutes or so until lentils are cooked.

Monkey brownies

makes one 8″ x 8″ pan — 16 small squares

Ingredients:

• 1 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1 mashed banana
• 1/2 cup smooth peanut butter, room temperature — the really creamy and processed kind
• 2 oz. melted bittersweet chocolate
• 1/4 cup non-dairy milk
• 1/2 cup mini chocolate chips
• 1/2 cup walnuts

Instructions:

1. Mix the flour, baking soda, baking powder and salt in a large bowl.
2. In another bowl, mix the banana and sugar. Add the peanut butter and melted chocolate.
3. Mix flour mixture into sugar mixture, adding the non-dairy milk a little at a time.
4. pour into a greased/floured 8″x8″ pan. Mixture will be very thick, so you may need to spread it out a bit.
5. bake at 375 degrees F for 25-30 minutes or until a toothpick inserted in the middle comes out more or less clean. They will solidify a bit as they cool, too, so it can be a little soft in the middle.

Marinated kale salad

Ingredients

• 1 batch dinosaur kale, stems removed and ripped into small pieces
• 2 tbs olive oil
• juice of 1/2 lemon
• red sea salt, to taste
• 1 cucumber, julienned thinly and cut into half moons
• 1 carrot, spiral sliced and cut into short, thin strips
• Zucchini hummus: blend 1 small zucchini, 1 tbs tahini, a very small garlic clove, juice of 1/2 lemon, and a handful of cilantro
• ≈2 TBS  coconut bacon or more to taste (I make it in much smaller portions: 1/2 cup thinly shredded unsweetened coconut, 1 tsp liquid smoke, 2 tsp tamari, 1 tsp maple syrup, 1 tsp water; bake it at 300 for 15 minutes, and there will be plenty left over for BLTs)
• ≈2 TBS walnuts or more to taste
• 1 cup seasoned kale chips or to taste
• 1/2 sheet nori, ripped into small pieces

Instructions

1. Place kale, lemon juice, olive oil and sea salt in a large bowl; mix well and let sit at least 10 minutes.
2. Add cucumber, carrot, and zucchini hummus and mix well.
3. Plate salad and top with coconut bacon, walnuts, nori and kale chips.

Red pepper and mushroom quinotto

Ingredients:

• 1 1/2 cups quinoa, rinsed
• 3 cups water
• 1/2 onion, diced
• 3 cloves garlic, chopped
• 2 cups sliced crimini mushrooms
• 2 TBS white wine
• 1 cup unsweetened hemp or soy milk
• 1 red bell pepper, seeded and roughly chopped
• salt and pepper to taste
• fresh basil, chiffonaded

Instructions:

• Bring quinoa and water to a boil large saucepan, then cover, reduce the heat, and simmer for 10-15 minutes, or until quinoa is cooked.
• White quinoa cooks, thoroughly blend hemp or soy milk and red bell pepper in a high powered blender. Set aside.
• Saute garlic and onion for a few minutes. Add mushrooms and white wine, and allow mushrooms to fully cook. Set aside.
• When quinoa is done, stir in red pepper mixture and the mushrooms, onions and garlic; season with salt and pepper to taste. Cook on low heat  for 10 minutes or so to allow liquid to absorb. It will look soupy at first, but will all come together.
• Sprinkle with chiffonaded basil.

Southwestern corn chowder

serves 4-6

Ingredients

Instructions

1. In a strong blender, puree the beans and nutritional yeast with about a cup of broth; set aside.
2. Saute onion and jalapeño in just enough oil to keep from sticking to the pan until onion is browned.
3. Pour in remaining broth; stir in bean/nooch mixture.
4. Add potatoes, corn, zucchini, salt and pepper, bring to a boil, and simmer for ≈10 minutes. Add roasted red peppers, and continue to simmer until potatoes are fully cooked.

*Heat oven to 500 degrees. De-seed and halve peppers, and place on a cookie sheet sprayed with oil. Spray peppers with oil, and roast for 10-12 minutes, flipping once.

White bean ragout
serves 4

• 6 oz mushrooms, quartered
• 1 leek, sliced
• 1 carrot, diced
• 1 15-oz can white beans, drained and rinsed
• 1/2 cup vegetable broth
• a splash or two of wine (which I didn’t add but wish I had)
• ≈2 TBS tomato paste
• salt, pepper and ground thyme to taste
• olive oil

1. Heat olive oil in a medium saucepan. Add mushrooms, carrots and leeks and saute until fragrant. Add salt, pepper and thyme, and saute a few minutes more.
2. Stir in vegetable broth, tomato paste and beans.
3. Cook until beans are heated through and vegetables are soft, ≈15-20 minutes.

Mama Carosio’s Spaghetti Sauce
makes many, many servings — at least 8-10 cups

• 1 28-oz can diced tomatoes
• 1 28-oz can tomato sauce
• 1 small can (6 oz?)  tomato paste
• 1 onion, chopped
• “a bunch of garlic”
• “Half a bottle of wine — well, more like 1/4 to 1/3 bottle, but a lot of wine.” (1/4 bottle)
• “Italian spices” — 2 bay leaves, 1/2 tsp dried oregano, 1/4 tsp dried thyme, 1/4 tsp crushed red pepper
• salt and pepper, to taste
• 1 bell pepper, chopped
• 1 TBS or so (I eyeballed it) olive oil

1. Mix everything in a Crock pot.
2. Cook on low for 10-12 hours.
3. Serve over pasta, polenta, etc. — anything you want to be delishified.

Vegan Czech Goulash (adapted from Spicie Foodie)
serves 4-6

• 16 oz seitan
• 2 tbs tomato paste
• 1 tbs vegetable oil
• 1 tsp no-beef bouillon
• 3 small bell peppers (red,yellow and green), sliced thinly
• 3 garlic cloves, minced
• 1 small onion, chopped
• 2 cups chopped mushrooms
• 2 tbs ground sweet paprika
• 1 tbs ground caraway seed
• 1 tsp marjoram
• 1 tbs soy sauce
• dash vegan Worcestershire sauce
• 2 tbs flour
• 2 cups water

1. Brown the onions and garlic in the oil. Add the mushrooms and cook until mushrooms begin to soften.
2. Add the Seitan and peppers and saute for a few minutes.
3. Stir in the remaining ingredients except for flour and water; cook a few more minutes.
4. Add the water and bring to a boil.
5. Remove a few ladles of broth and mix with the flour to form a roux; pour into pan and stir until mixture thickens.

Vegan knedlicky– bread dumplings (adapted from Cooks.com)
serves 4-6

• 1 package yeast
• 1/2 tsp sugar
• 1/4 cup lukewarm soy milk
• egg replacer for one egg (1 tbs egg replacer+ 3 tbs water)
• 1/2 tsp salt
• 1 cup lukewarm soy milk
• 3 cups flour
• 1-2 slices of bread, cubed (I used 1/2 of a La Brea demi baguette)

1. Combine yeast, sugar, and 1/4 cup lukewarm soy milk in a small bowl; let sit for 5 minutes or so.
2. In a large bowl, combine the egg replacer, salt, remaining soy milk and yeast mixture. Gradually incorporate flour. Stir in the dumplings.
3. Knead for 5 minutes; dough will be elastic.
4. Cover and let rise for 1-2 hours or until doubled in bulk.
5. Divide dough into two pieces and knead each a bit. Shape into oblong loaves.
6. Place loaves in a pot of boiling water, cover, and boil for 25-30 minutes. Loaves will expand as they cook.
7. Remove dumplings from pot with a slotted spoon or tongs and allow to cool for a few minutes.
8. Slice and serve.

Vegan Cream of Mushroom soup

• 1/2 cup dried shiitake mushrooms, reconstituted in 1/2 cup hot water and drained, reserving the liquid
• 1 cup chopped pioppini mushrooms
• 1 cup sliced crimini or button mushrooms
• 1 shallot, chopped
• 2 tbs Earth Balance, divided
• 1 tbs flour
• 2 cups unsweetened vitamin D-enriched soy milk
• salt, pepper, parsley and other spices to taste

1. Saute the mushrooms and chopped shallot in 1 tbs Earth Balance. Remove from heat and set aside.
2. Make a roux with flour and the remaining Earth Balance; add reserved mushroom water and stir until blended.
3. Add soy milk, salt, pepper and other spices, and mushroom/shallot mixture. Simmer for 10-15 minutes. Serve.

Warm Sea bean, Potato and Walnut salad

Ingredients:

• sea beans (about 1/8 pound)
• German Butterball potatoes (9 small)
• chopped walnuts (1/2 cup)
• olive oil (1 tbs)
• sea salt (a few sprinkles)

Steps:

1. Boil the potatoes. A few minutes before the potatoes are done, throw in the sea beans to blanch.
2. Drain pot and cut potatoes into small chunks. Chop sea beans roughly. Be careful: they’re hot.
3. Toss potatoes, sea beans, and walnuts with olive oil and sea salt. Sea beans are already salty, so season accordingly.