Vegan Recipes

[Ana Gram]

How to feed vegans 101

Please add your own vegan recipes

[Ana Gram]

Stuffed Zucchini (Koussa Mahshi)

8 zucchini
350g tofu
1/2 cup rice, cooked
1/2 tomato, finely chopped
2 tsp water
1/4 tsp ground allspice
1/4 tsp ground cinnamon
1/4 cup tomato paste
1/2 tsp salt

Cut zucchinis in half and scoop out the middle. Combine tofu, rice, tomato, water, allspice, cinnamon, tomato paste and scooped zucchini. Season with salt. Fill zucchini shells with mixture. Place zucchini in oven proof dish. Cook at 250C until cooked through

[Ana Gram]

Chickpea, Mushroom and Spinach Curry

1 tsp cumin seeds
1 stick cinnamon
1 large onion, diced
4 cloves garlic
250g mushrooms, chopped
400g can diced tomatoes
2 tsp coriander
2 tsp turmeric
1/4 tsp chilli
2 x 400g cans chickpeas, drained
100g spinach, chopped

Heat some olive oil in a pan. Cook cumin and cinnamon for 30 seconds, stirring until fragrant. Add onion and garlic, cook for 3 minutes or until soft. Add mushrooms, cook until soft. Stir through tomato and spices. Simmer for 10 minutes, stirring occasionally. Stir through chickpeas and coriander. Simmer for a further 10 minutes. Stir through spinach until wilted. remove cinnamon before serving.

[Ana Gram]

Potato and Carrot Patties

2 large potatoes, grated
1 large carrot, grated
1 small onion, grated
salt to taste
egg replacer, equivalent to 2 eggs
2 tsp thyme
1/4 cup plain flour

Mix potato, carrot, onion and salt together. Place in a colander and leave to drain for 15-20 minutes. In a bowl, beat egg replacer, thyme and flour. Fold in drained vegetables. Shape into patties and fry in frying pan until golden each side.

Egg replacer - You can use the Orgran brand one or use these alternatives :
# 2 tbsp cornstarch = 1 egg
# 2 tbsp arrowroot flour = 1 egg
# 2 tbsp potato starch = 1 egg
# 1 heaping tbsp soy powder + 2 tbsp water = 1 egg
# 1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
# 1 banana = 1 egg in cakes.
# 1 tbsp milled flax seed and 3 tbsp water = 1 egg.

[Ana Gram]

Broccoli and Leek Soup

1 tbsp olive oil
1 leek, sliced
2 potatoes, chopped
500g broccoli florets
2 lts vegetable stock

Heat oil in pan. Cook leek until soft. Add potatoes and broccoli. Cook for 2 minutes. Add stock. Bring to boil. Simmer, uncovered, until potatoes are soft. Blend.

Make sure you check the labels of everything. Animal products can be hidden, even in things like vegetable stock.

[HousebumMum]

Quesadillas:

• vegan cheese
• finely chopped capsicum
• finely chopped red onion
• mashed avocado with salt and pepper to taste
• finely chopped tomato
• 6 flour tortillas (Old El Paso ones are Vegan)
• anything else you want to add!
• Mixed salad leaves, to serve

Method

1. Preheat oven to 200°C.
2. Lightly cook capsicum and onion in frying pan until soft
3. Place all capsicum, onion, tomato inside tortilla, top with cheese and fold over.
4. Place tortillas in oven and cook for approx 1 minute a side or until cheese has melted.
5. Serve with mashed avocado and salad.

I sometimes make a salsa as well to go with it.

[Phyllis Stein]

Pumpkin, tomato and chick pea casserole

1 can of chick peas, or equivalent dried and soaked
1 can of crushed tomatoes
1 onion, chopped
1 tsp cumin powder
1 tsp allspice
About 1 tbsp of fresh oregano
pinch of chilli powder
About 700ml of vege stock
2 tbsp tomato paste
About a third of a medium sized pumpkin, cut into largish cubes
A couple of handfuls of green beans, chopped

1. Saute onion
2. Add cumin, allspice and chilli, fry another minute
3. Add chick peas and can of tomatoes - stir to combine
4. Add vege stock
5. Cover and simmer for 15 minutes or so
6. Add pumpkin, beans, tomato paste and oregano - cook, uncovered until tender and liquid mostly evaporated.
7. Serve with crusty bread

[Phyllis Stein]

Thai pumpkin and lentil soup

Half a pumpkin, chopped into cubes
1 onion
1 clove of garlic
1 red chilli, chopped
Dash of olive oil
Half a bunch of fresh coriander, chopped finely
Tin of coconut cream
1 cup of dried red lentils (don't soak or pre-cook)
About 250ml vege stock

1. Cut onion, crush garlic, saute in oil.
2. Add lentils, fry for about a minute
3. Add pumpkin
4. Stir in coconut cream and stock, stirring
5. Simmer until pumpkin tender and lentils very soft (maybe 20 minutes)
6. Stir in coriander and cook for further 5 minutes
7. Blend if you like, or serve chunky with crusty sourdough

Variations:
~ If I'm feeling extravagant, I might crush up a paste of coriander seeds, garlic, ginger, chilli, a lemon grass stem, a bit of sea salt and olive oil in my mortar and pestle, and use that in place of the garlic/ coriander/ chilli.
~ In summer, I add the pulp of a very ripe mango, blend the soup until it's smooth, and serve it chilled.

[Phyllis Stein]

Marinated tofu stir fry

Marinade
1 block of firm tofu
knob of ginger, grated
1 clove garlic, crushed
half a cup of tamari or good quality soy sauce
couple of tablespoons of sesame oil
couple of tablespoons of chilli sauce

Stir Fry
Assorted vegetables, chopped into lengths (carrot, capsicum, zucchini, green beans etc)
Some fresh snow peas or bean sprouts
Handful of cashews

1. Mix together all marinade ingredients in wide bottomed dish
2. Slice tofu into slabs about 1.5cm thick and place in marinade in the fridge for at least 2 hours, overnight's even better
3. Fry drained, marinated tofu in a little coconut or rice bran oil. Cut into cubes and set to the side.
4. Heat a little preferred oil in wok (I use coconut or olive). Add veges and lightly stir fry.
5. Add cashews and fry for a minute.
6. Add snow peas/ bean sprouts and lightly toss over heat.
7. Add tofu cubes and toss through.
8. Serve with jasmine rice.

[Ana Gram]

Spinach and Potato Dhal

2 tbsp olive oil
1 large onion, finely chopped
1 tbsp curry powder
2 tsp ground cumin
2 tsp ground coriander
3 potatoes, diced
1 cup red lentils
2 3/4 cups vegetable stock
1 bunch spinach, finely chopped

Heat oil in pan over medium heat. Add onion and cook, stirring until soft. Add curry powder, cumin and coriander and cook, stirring, until fragrant. Add potato to the spice mixture and stir to coat. Add lentils and stock and bring to simmer. Reduce heat to low and cook, stirring occasionally, until potato is tender. Add spinach to the potato mixture and cook, stirring occasionally, until spinach wilts.

Ruby loved this but you have to blend the spinach and onion. Also the "fresh" herbs in a tube have whey in them, so are not vegan.