In this article we have 7 vegan recipes and as an added bonus we have a free ebook that you can read
Vegan Refried Beans
Ingredients
1 tablespoon olive oil
1 onion, diced
1 (15 ounce) can pinto beans,
drained
3 tablespoons tomato paste
chili powder to taste
1 cup vegetable broth
Instructions
Heat oil in a medium skillet over medium heat. Saute onions until tender. Stir in beans, tomato paste, chili powder and vegetable broth. Cook 5 minutes, or until stock has reduced. Mash with a potato masher.
Vegan Carrot Soup
Ingredients
1 tablespoon vegetable oil
1 large onion, diced
3 cloves garlic, minced
4 large carrots, sliced
5 new potatoes, quartered
2 cups vegetable broth
2 teaspoons grated fresh ginger
1 teaspoon curry powder
salt and pepper to taste
Instructions
Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices.
Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low.
Simmer for 15 to 20 minutes, until carrots are tender. Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot.
Reheat soup if necessary, and serve.
Vegan Pancakes
Ingredients
1 1/4 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups water
1 tablespoon oil
Instructions
Sift the flour, sugar, baking powder, and salt into a large bowl. Whisk the water and oil together in a small bowl. Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy.
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Harvest Vegan Nut Roast
Ingredients
1/2 cup chopped celery
2 onions, chopped
3/4 cup walnuts
3/4 cup pecan or sunflower meal
2 1/2 cups soy milk
1 teaspoon dried basil
1 teaspoon dried oregano
3 cups bread crumbs
salt and pepper to taste
Instructions
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a loaf pan. In a medium size frying pan, saute the chopped celery and the onion in 3 teaspoons water until cooked.
In a large mixing bowl combine the celery and onion with walnuts, pecan or sunflower meal, soy milk, basil, oregano, bread crumbs, salt and pepper to taste; mix well. Place mixture in the prepared loaf pan.
Bake for 60 to 90 minutes; until the loaf is cooked through.
‘Dark Night’ Vegan Chocolate Mousse
Ingredients
1 (16 ounce) package silken tofu,
drained
3/4 cup Stevia Extract In The
Raw® Cup For Cup
1 teaspoon pure vanilla extract
1 tablespoon light agave syrup
1/4 cup soy milk
1/2 cup unsweetened cocoa
powder
2 tablespoons carob powder
Mint leaves
Instructions
Place tofu, Stevia Extract In The Raw and vanilla in a food processor or blender. Process until well blended. Add remaining ingredients and process until mixture is fully blended. Pour into small dessert cups or espresso cups. Chill for at least 2 hours. Garnish with fresh mint leaves just before serving.
Vegan Peanut Butter Fudge
Ingredients
2 cups packed brown sugar
1/8 teaspoon salt
3/4 cup soy milk
2 tablespoons light corn syrup
4 tablespoons peanut butter
1 teaspoon vanilla extract
Lightly grease one 9x5x2 inch pan.
Instructions
In a 2-quart pot over very low heat, mix together the brown sugar, salt, soy milk, corn syrup, peanut butter and vanilla. Cook until hot and brown sugar is dissolved. Quickly pour into pan and refrigerate. Cut into squares and store in semi-airtight container in refrigerator.
Vegan Granola
Ingredients
cooking spray
3 cups rolled oats
2/3 cup wheat germ
1/2 cup slivered almonds
1 pinch ground nutmeg
1 1/2 teaspoons ground cinnamon
1/2 cup apple juice
1/2 cup molasses
1 teaspoon vanilla extract
1 cup dried mixed fruit
1 cup quartered dried apricots
Instructions
Preheat oven to 350 degrees F (175 degrees C). Prepare two cookie sheets with cooking spray. In a large bowl, combine oats, wheat germ, almonds, cinnamon and nutmeg. In a separate bowl, mix apple juice, molasses and extract. Pour the wet ingredients into the dry ingredients, stirring to coat.
Spread mixture onto baking sheets. Bake for 30 minutes in preheated oven, stirring mixture every 10 to 15 minutes, or until granola has a golden brown color. Let cool. Stir in dried fruit. Store in an airtight container.
Free ebook
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7 vegan recipes and free ebook
