Vegan receipes / recetas veganas / recettes végétaliennes

Stuffed Mushrooms
This is an appetizer, so you could serve 1 or 2 per person, or you could just make them and eat them all yourself.

2 Tbsp. olive oil
8 large flat mushrooms
1 chopped onion
1 crushed garlic clove
1/4 cup rolled oats
1 8-oz. can chopped tomatoes with herbs
1 tsp. hot pepper sauce
1/4 cup diced pecans or pine nuts
1/2 cup soy parmesean
• Preheat the oven to 375°F.
• Use a small amount of oil to grease a shallow baking dish large enough to hold a single layer of the mushroom caps and set aside.
• Remove the mushroom stalks, chop, and set the caps aside.
• Sauté the onion, garlic, and mushroom stalks in the oil until lightly browned. Stir in the oats and sauté for another minute. Add the tomatoes and hot sauce.
• Arrange the caps with the hole side up in the prepared baking dish. Divide the stuffing mixture between them and layer on the nuts and soy cheese.
• Bake for 25 minutes, allow to cool, and serve.

Makes 8 Servings

Hot Artichoke Dip
Creamy, dreamy artichoke dip is perfect for all occasions. Serve it with tortilla chips, bagel crisps, or baked pita wedges.

1 8-oz. package Tofutti Better Than Cream Cheese
1 14-oz. can artichoke hearts, drained and chopped
1/2 cup vegan mayonnaise
1/2 cup vegan Parmesan cheese
1 garlic clove, minced

• Mix all ingredients with an electric mixer on medium speed until well blended. Spread onto the bottom of a 9-inch pie plate or desired baking dish.
• Bake in a preheated oven at 350°F for 20 to 25 minutes or until very lightly browned.
• Serve on crestini or bagel chips.

Makes 2 1/2 cups

Chopped "Liver" Spread

1/2 lb. mushrooms, chopped
1 small onion, chopped
3 Tbsp. oil
1 cup chopped walnuts
Salt and pepper, to taste
1 Tbsp. water

• Sauté the mushrooms and onion in the oil for 8 minutes. Pour into a blender or food processor, adding walnuts, seasonings, and water. Blend until smooth. Serve on matzo as a spread.

Makes 1 cup

Source: No Cholesterol Passover Recipes by Debra Wasserman and Charles Stahler provided by Vegetarian Resource Group (VRG.org).

Roasted Pumpkin Seeds
Have a lot of seeds left over after carving pumpkins? Use them up in this simple recipe. Make sweet and savory versions of this healthy treat and store them in an airtight container for a quick snack.

2 cups pumpkin seeds
1 qt. water
2 Tbsp. salt
1 Tbsp. Earth Balance margarine, melted
1 tsp. cracked pepper

• Preheat the oven to 250°F.
• Discard any cut seeds, then remove the stringy fibers from the remaining seeds.
• In a medium pot, combine the water and the salt. Bring to a boil.
• Add the seeds and boil for 10 minutes. Drain and dry.
• Place in a bowl and combine with the melted Earth Balance and the pepper.
• Spread the seeds on a baking sheet. Stirring every 10 minutes, bake for 30 to 40 minutes, or until crisp and golden brown.

Variation: For spicier seeds, add 1 tsp. cayenne pepper, 2 Tbsp. hot pepper sauce, and 1 Tbsp. salt to the melted Earth Balance margarine.

Makes 2 cups

Sausage Rolls
Veganise that old standby, the sausage roll.

1 packet puffed pastry dough
Dijon mustard, to taste
Vegan sausages or Sosmix

• Roll out a packet of puffed pastry dough (like JusRol) to 1/4-inch thickness. Cut into rectangles and spread each with Dijon mustard.
• Wrap the pastry rectangles around vegan sausages (or sausages made of Sosmix and water) and bake at 425°F/220°C/Gas Mark 7 for 10 minutes, then cut each into several pieces.

Spiced Party Nuts
Curry powder, chili powder, ginger, and cinnamon coat baked almonds for a warming afternoon snack.

1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. curry powder
1/2 tsp. garlic salt
1/4 tsp. cayenne pepper
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
2 Tbsp. olive oil
2 cups shelled whole almonds or pecan halves

• Preheat the oven to 325°F.
• In a bowl, mix together the cumin, chili powder, curry powder, garlic salt, cayenne pepper, ginger, and cinnamon. Set aside.
• Heat the oil in a nonstick skillet over low heat. Add the spice mixture and stir well. Cook for 3 to 4 minutes, stirring frequently.
• Place the nuts into a bowl, add the spice mixture, and toss to coat. Spread the nuts in a single layer on a baking sheet. Bake for 15 minutes, shaking the pan once or twice.
• Remove the baking sheet from the oven and use a rubber spatula to toss the nuts with the oil and spices that have accumulated on the bottom of the pan. Allow the nuts to cool for an hour then store them in an airtight container.

Makes 2 cups

“Cheesy” French Bread Hors D’oeuvres
Whip these up for your unexpected guests—they’ll think you spent hours preparing these delicious little morsels.

2 large loaves “bake and serve” Italian bread
3 cups vegan mayonnaise
3/4 cup nondairy parmesan cheese (try Soymage brand—www.galaxyfoods.com)
1 cup shredded nondairy cheddar cheese (try Follow Your Heart brand—www.followyourheart.com)
4 tsp. fresh parsley, minced
1 medium onion, very thinly sliced
2 tsp. garlic powder

• Preheat the oven to 400°F.
• Slice the loaves of bread in half lengthwise.
• In a small bowl, mix the remaining ingredients until well blended then spread the mixture onto the open halves of bread.
• Bake, face up and uncovered, for 10 minutes or until browned and bubbly. Cut into bite-sized pieces and serve hot.

Makes 8 servings

Sage- and Pumpkin Seed-Encrusted Seitan With Roasted Garlic-Pumpkin Sauce
Created by our chef to showcase seasonal produce and celebrate the winter holidays, this gourmet meal will impress all your holiday guests.

For the Marinade:
2 cups extra-virgin olive oil
1 cup tamari soy sauce
1/2 cup Dijon mustard
10 garlic cloves
1 Tbsp. ground black pepper
1 Tbsp. fresh lemon juice

For the Seitan:
1 lb. seitan, cut or shredded into large chunks or 1 box chicken-style White Wave Wheat Meat, available at health food stores
1 cup shelled pumpkin seeds
3 Tbsp. finely minced fresh sage
2 cups flour
1 tsp. smoked paprika
Salt and pepper, to taste
3-5 Tbsp. olive oil

For the Roasted Garlic-Pumpkin Sauce:
1 half-pound pumpkin, diced
2 shallots
8 allspice berries
2 oz. nondairy margarine (try Earth Balance brand)
1 sprig thyme
5 roasted garlic cloves
1 cinnamon stick
12 oz. vegetable stock
2 oz. olive oil
1 oz. pumpkin seed oil

For the Marinade:
• In a blender, mix all the ingredients until smooth.

For the Seitan:
• Pour the marinade over the seitan and refrigerate overnight.
• With a large knife, chop the pumpkin seeds to form a powder. Transfer to a medium bowl. Add the sage, flour, smoked paprika, salt, and pepper and stir to combine.
• Heat the olive oil in a large skillet over medium heat. Dip the seitan chunks into the pumpkin seed mixture and coat completely (if the seitan does not come packaged in liquid, dip each piece in a little bit of water first).
• Place the seitan in the oil and fry until lightly browned and crispy on both sides. Drain on paper towels.
• Serve hot with Roasted Garlic-Pumpkin Sauce.

For the Roasted Garlic-Pumpkin Sauce:
• Preheat the oven to 400°F.
• In a baking dish, combine the pumpkin, shallots, allspice berries, vegan margarine, thyme, garlic cloves, and cinnamon stick. Cover and roast for approximately 25 minutes, or until the pumpkin is tender.
• Remove the allspice and the cinnamon stick. In a blender, combine the pumpkin mixture with the vegetable stock, olive oil, and pumpkin seed oil until smooth. Serve warm.

Makes 4 to 6 servings

Savory 'Chicken' Pot Pie
by Kathy Freston

Better than mom used to make. The thick and creamy sauce smoothers a hearty vegetable filling for a complete cold-weather meal.

4 Tbsp. vegetable bouillon or faux chicken broth powder (try Osem or Telma brands, available in the kosher section of supermarkets)
2 1/2 cups hot water
1/2 cup nutritional yeast flakes (available at health food stores)
1/2 cup flour
1/2 cup oil
1 tsp. garlic salt
1/2 tsp. pepper
1 15.5-oz. can white potatoes, drained and cut into small pieces
1 1/2 cups frozen or canned/drained mixed corn kernels, peas, and diced carrots
1/2 lb. faux chicken, cut into tiny cubes (try Morningstar Farms Meal Starters Chick'n Strips)
1 box puff pastry sheets

• Preheat the oven to 400°F. Mix the vegetable bouillon or faux chicken broth powder with the hot water to make a stock. Set aside.
• Combine the nutritional yeast and flour in a large pot and stir constantly over low heat until lightly toasted. Add the oil, stirring to make a roux. Slowly whisk in the stock, garlic salt, and pepper. Add the vegetables and faux chicken. Cook for 5 to 10 minutes or until heated through.
• Roll out one sheet of puff pastry and place it in a 9-inch pie dish, trimming to fit. Place the pastry in the oven for 5 to 10 minutes or until it starts to puff. Remove the pastry from the oven, pour the filling into it, and place the other sheet of puff pastry on top, cutting and pressing together the edges and making several 1-inch slices on top to allow the steam to escape. Continue baking for approximately 20 minutes or until the pastry is golden and puffed.

Makes 6 servings

‛Chicken’ and Dumplings

For the Dumplings:
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 stick (4 Tbsp.) margarine
3/4 cup soy milk

For the Soup:
1/2 stick (4 Tbsp.) margarine
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup flour
1/4 tsp. celery salt
1/2 tsp. pepper
8 cups vegetable broth
2 medium carrots, diced
1 lb. faux chicken, torn into small pieces (try Worthington brand Chickette or Morningstar Farms Meal Starters Chick'n Strips)
1 bay leaf

• Combine the dry ingredients for the dumplings in a bowl.
• Mix the margarine with the dry mixture until crumbly. Add the soy milk, stirring until moistened. Add more soy milk, as needed, if the mixture is too dry.
• Knead the dough for 30 seconds on a well-floured surface, then roll to 1/8-inch thickness and cut into 1/2-inch squares.
• Place the margarine, onion, and celery for the soup in a large saucepan and sauté until the vegetables are soft.
• Add the flour, salt, and pepper to make a thick paste. Slowly mix in the broth and bring to a boil.
• Add the carrots, faux chicken, and bay leaf.
• Add the dumpling squares one at a time, stirring gently. Reduce the heat and simmer for 20 minutes, stirring often. Serve hot.

Makes 6 to 8 servings

Rosemary- and Hazelnut-Encrusted Seitan
Created by our chef, this flavorful and beautiful dish is perfect for holiday gatherings. Marinate it in the Special Sauce, and serve it with Red Wine and Shallot Gravy and Green Beans With Fresh Cranberries

1 cup hazelnuts, toasted
3 Tbsp. fresh rosemary, minced
2 cups flour
3-5 Tbsp. olive oil
1 lb. seitan cut or shredded into large chunks and marinated overnight or
1 box chicken-style White Wave Wheat Meat, available at health food stores.
Salt and pepper, to taste

• Place the hazelnuts and rosemary in a food processor and blend until fine. Transfer to a medium bowl, add the flour, and stir to combine.
• Heat the olive oil in a large skillet over medium heat. Dip the seitan chunks in the hazelnut mixture and coat completely (if the seitan does not come packaged in liquid, dip each piece in a little bit of water first). Put the seitan pieces in the oil and fry until lightly browned and crispy on both sides. Drain on paper towels.
• Serve hot with Red Wine and Shallot Gravy (see recipe).

Makes 4 to 6 servings

Wheatmeat Roulade With Chestnut “Sausage” Stuffing
by Robin Robertson

For the Wheatmeat Roulade:
1 package Harvest Direct seitan Quick Mix (or 1/3 lb. instant gluten flour mixed with water)
1/2 cup (100 ml) soy sauce
Chestnut “Sausage” Stuffing
(recipe follows)
For theChestnut “Sausage” Stuffing:
1 Tbsp. vegetable oil
1 small onion, minced
1 stalk celery, minced
1/2 tsp. dried thyme
1/2 tsp. dried sage
Salt and pepper, to taste
1/2 small loaf whole-grain bread, diced
1 package (200 g) cooked vegetarian sausage, crumbled
1 cup (240 g) cooked shelled chestnuts (fresh or canned)
1/4 cup (4 Tbsp.) minced parsley

For the Wheatmeat Roulade:
• Prepare the seitan mix according to the package directions. After kneading, place the raw seitan in a shallow bowl and marinate in the soy sauce for several hours or overnight.
• Roll out the raw seitan with a rolling pin until it is about 1/4-inch thick. Spread the surface of the seitan with stuffing. Roll up in a “jelly roll” fashion and place seam side down in an oiled, shallow baking pan. Pierce with a fork in several places. Add 1/2 cup water to the soy sauce used to marinate the seitan and pour over the roulade for basting.
• Bake uncovered at 375 degrees F for 30 to 40 minutes, basting every 10 minutes. The roulade is done when the surface is browned and glossy.
• Cut into 1/4- to 1/2-inch slices and serve with mushroom gravy.

For the Chestnut “Sausage” Stuffing:
• Heat the oil in a large sauté pan over medium heat. Add the onion and celery and cook, covered, until softened, about 5 minutes.
• Add the thyme, sage, salt and pepper and stir well to combine.
• Transfer the mixture to a large bowl and add the bread, vegetarian sausage, chestnuts and parsley. Mix well. If the mixture is too dry, add a small amount of water or vegetable stock and adjust the seasonings to taste.
• The stuffing is now ready to be used in recipes, or transfer it to a casserole dish and bake at 350 degrees F for 30 minutes.

Makes 6 to 8 servings

Vegan Autumn Harvest Casserole
by Geof Richie

This is a perfect dish to serve during celebrations of Equinox, Halloween, or Thanksgiving. The rich flavor of nutritional yeast combined with the nuttiness of bulgur and “Pumpcorn” satiate a desire for home and hearth as winter approaches. The warmth of black and cayenne peppers hug the palate like a polar fleece blanket hugs your shoulders as you enjoy the glow of a wood stove in a secluded cabin.
“Pumpcorn” is an alternative snack-food available at most natural grocery stores, but you can substitute plain roasted pumpkin seeds with a little curry powder if you can’t find it. The best vegan cheese alternative for baked dishes like this is Follow Your Heart’s “Vegan Gourmet,” and Soya Kaas’ “Veggie Kaas” is a close second.

2 cups creamy portobello mushroom soup
4 Tbsp. nutritional yeast flakes
1/4 tsp. salt
1/4 tsp. ground cayenne pepper
3/4 tsp. cracked black pepper
1 zucchini
1 yellow squash
1 1/2 cups sliced mushrooms
1/2 cup “Pumpcorn”
2 cups bulgur
1 small can of sliced black olives
1 eggplant
1 1/2 cups hot water
2 tsp. guar gum
3 handfuls of Yukon gold and sweet potato chips
1 cup shredded vegan cheese

• Preheat the oven to 350°F.
• Heat the portobello mushroom soup on medium and add nutritional yeast flakes, salt, cayenne, and black pepper.
• While that is simmering, dice the zucchini and yellow squash and toss in a mixing bowl with the mushrooms, “Pumpcorn,” bulgur, and olives.
• Place the mixture into a 9 x 9-inch glass baking dish, layered with slices of eggplant.
• Add hot water and guar gum to the broth. Mix well and immediately pour over the mixture in the baking dish. Cover the dish with aluminum foil and bake for 35 to 40 minutes (until the bulgur has absorbed the water and the casserole loses its soupiness).
• Remove from the oven and set the oven to broil on high.
• Crush the potato chips and spread evenly over the top of the casserole, then top with vegan cheese. Place the dish back in the oven and broil for 5 minutes, or until the cheese alternative is bubbling and the chips start to turn dark brown around the edges. Let stand for 10 minutes before serving.

Makes 4 to 6 servings

Cashew Nut Roast with Herb Stuffing
Save a turkey by serving this elegant roast at your holiday dinner.

For the Roast:
1 cup margarine
2 large onions, finely chopped
3 cups unroasted cashews
1 1/2 cups white bread, crusts removed
3 large cloves of garlic
1 cup water or vegetable stock
salt and pepper
nutmeg
2 Tbsp. lemon juice

For the Stuffing:
3 cups bread crumbs
1 cup margarine
2 small onions, grated
1/2 Tsp. each thyme and majoram
3 Tbsp. parsley, chopped


• Preheat oven to 400°F and line a greased 1-lb. loaf pan with a long strip of greased nonstick paper.
• Melt margarine in a medium-sized saucepan, add the onion and sauté until tender. Remove from heat.
• Grind the cashews in a food processor with the bread and garlic and add to the onion, together with the water or stock, salt, pepper, nutmeg, and lemon juice, to taste.
Mix all stuffing ingredients together.
• Put half the cashew mixture into the prepared pan, top with the stuffing, then spoon the rest of the nut mixture on top. Dot with margarine.
• Stand the pan in another pan to catch drippings and bake for about 30 minutes or until firm and lightly browned (cover the roast with foil if it gets too brown before then).
• Cool for a minute or two, then slip a knife around the sides, turn roast out, and strip off the paper.

Makes 8 Servings

Almost Beef Wellington With Madeira Sauce
A flaky pastry surrounds a savory ‘beef’-and-mushroom filling in this delicious dish. Serve it with mashed baby red potatoes.

For the Mushroom Mixture:
2 shallots, finely chopped
2 Tbsp. nonhydrogenated vegan margarine (try Earth Balance brand)
2 garlic cloves, finely minced
2 cups finely chopped button mushrooms
1/4 cup Madeira wine
2 tsp. finely chopped parsley
1 tsp. minced fresh thyme
Salt and pepper, to taste

For the ‘Beef’ Wellington:
1 puff pastry sheet
1 cup prepared mushroom mixture
1 pkg. faux-steak strips (try Morningstar brand)

For the Madeira Sauce:
2 Tbsp. olive oil
1 Tbsp. finely chopped shallots
1 cup Madeira wine
1 sprig thyme
2 bay leaves
3 cups beef-flavored broth
1 tsp. crushed black peppercorns
1 Tbsp. arrowroot or cornstarch
1/4 cup cold water
2 Tbsp. nonhydrogenated vegan margarine (try Earth Balance brand)
Salt and pepper, to taste


For the Mushroom Mixture:
• In a medium sauté pan, cook the shallots in the vegan margarine for 2 minutes.
• Add the garlic and the button mushrooms. Cook for 5 minutes.
• Add the wine and cook until almost evaporated.
• Stir in the parsley and the thyme and adjust the flavor with the salt and pepper. Set aside.

For the ‘Beef’ Wellington:
• Thaw the puff pastry sheet and fill with the mushroom mixture and faux-steak strips. Fold over and crimp.
• Place in the refrigerator for 30 minutes.
• Bake at 400°F for 15 to 20 minutes, or until brown and crisp.
• Serve with the Madeira Sauce (see below).

For the Madeira Sauce:
• In a medium saucepan, heat the olive oil. Add the shallots and cook for a few minutes.
• Add the wine, thyme, and bay leaves. Cook until reduced by half.
• Add the broth and the peppercorns and cook for 20 minutes.
• Mix the arrowroot or cornstarch with the water and add to the pan. Let thicken and then add the vegan margarine. Season with the salt and pepper and serve.

Makes 4 servings

‘Chicken’ and Mushroom Duxelle en Croûte

For the Mushroom Duxelle:
1/2 cup vegan margarine (try Earth Balance brand)
4 Tbsp. chopped shallots
2 fresh garlic cloves, minced
1 lb. fresh assorted mushrooms, chopped
Dry white wine sufficient to deglaze
1 1/2 Tbsp. chopped fresh parsley
1/2 tsp. chopped fresh rosemary
1 1/2 tsp. chopped fresh thyme
Salt and pepper, to taste
3/4 cup soy milk

• In a heavy sauté pan, melt the margarine and sauté the shallots for 3 to 4 minutes. Add the garlic and sauté until lightly browned.
• Add the mushrooms and sauté for 10 minutes, stirring frequently, then reduce the heat and simmer until all the moisture has evaporated. Deglaze the pan with the white wine.
• Add the parsley, rosemary, thyme, salt, and pepper and continue to simmer for 1 to 2 minutes. Add the soy milk and stir until incorporated. Adjust the seasonings. Allow to reduce, stirring frequently, until thickened enough to be used as a filling.


For the Mirepoix:
2 Tbsp. vegan margarine
1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced carrots
1 lb. vegan chicken strips, chopped (try Morningstar Farms Meal Starters Chik’n Strips)
Salt and pepper, to taste

• Melt the margarine in a small saucepan over medium-low heat and cook the vegetables, stirring often, for about 5 minutes. Stir in the vegan chicken.
• Continue cooking until the vegetables are tender but not browned. Season with the salt and pepper and set aside.

To Assemble:
1 box puff pastry sheets
1 Tbsp. vegan margarine, melted

• Preheat the oven to 350°F.
• Lay out a sheet of puff pastry on a lightly greased baking sheet. Spread the mushroom duxelle on top, leaving the edges clean. Top with the mirepoix, then roll up and transfer to a lightly greased baking sheet, seam side down.
• Spread the melted margarine over the top. Bake for 15 to 20 minutes, until lightly browned.

Makes 4 servings

Maple-Glazed Carrots

My favorite way to eat carrots—hands down—is by roasting them alongside potatoes. And for a long time, this was the only way I'd eat them. Lately, though, I've found another method that rivals my longtime favorite. It's maple-glazed carrots sprinkled with just a touch of ginger.


Maple-Glazed Carrots


The recipe is very simple and would also work, I think, if you roasted the carrots in an oven or broiler. Enjoy!

Maple-Glazed Carrots

1 lb. carrots, sliced diagonally into 1/8-inch-thick pieces
4 Tbsp. maple syrup
2 Tbsp. orange juice
1/4 tsp. salt
Ginger (for garnish)

•Place the carrots in a medium sauce pan over medium heat. Cover with water and simmer for about 15 minutes, or until tender.

•Add the maple syrup, orange juice, and salt, then stir. Let the carrots cook for an additional 5 minutes.

•Sprinkle with ginger and serve.

Makes 4 servings

Banana Muffins
These moist and delicious muffins will please even the pickiest of eaters.

3 ripe bananas
1/4 cup oil or melted margarine
1 cup sugar
2 cups flour
1 tsp. salt
1 tsp. baking soda
1 cup chopped walnuts (optional—see other options listed below)
• Mash bananas (overripe ones make the best bread). Add oil/margarine and sugar. Mix well.
• Sift the flour, salt, and baking soda together and add to the banana mixture. Mix until the flour is blended (do not beat).
Pour into muffin pans or a bread pan and bake at 360°F until a toothpick comes out clean.

Optional: Add a handful of walnuts, oatmeal, raisins, chocolate chips, currants, coconut, or all of the above!

Makes 1 Dozen Muffins

Avocado Reuben
Give beef the boot and try our take on the classic reuben sandwich—made with creamy avocado and a tangy, easy-to-make Thousand Island dressing.

2 slices rye or pumpernickel bread
Mustard
Thousand Island dressing (recipe follows)
1/2 avocado, pitted, peeled, and mashed
1/4 cup sauerkraut

• Spread one slice of bread with some mustard, the other slice with Thousand Island dressing.
• Place the bread slices, dry side down, in a lightly oiled skillet. Top one slice with avocado, and the other with sauerkraut.
• Over medium heat, grill the sandwich until lightly browned and hot, about 5 minutes. Put the sandwich halves together and enjoy!

Makes 1 sandwich

Mama's Mock Meatloaf
Better than what mom used to make. Serve it with ketchup, mashed potatoes, and gravy.

1 medium onion, diced
1/2 green pepper, diced (optional)
3 Tbsp. vegetable oil
2 packages beef–flavor Gimme Lean Beef
1/4 cup oatmeal, dry
2 slices white bread, crumbled
3 Tbsp. ketchup
2 tsp. garlic salt
1 tsp. pepper

Coating ingredients:
1/4 cup ketchup
1/4 cup brown sugar
1/2 tsp. dry mustard
1/2 tsp. nutmeg

• Sauté the onion and green pepper in the oil over medium heat until soft. Combine in a bowl with the ground beef alternative, oatmeal, bread, ketchup, garlic salt, and pepper. Thoroughly mix with a spoon or your hands.
• Press the mixture into an oiled loaf pan. Cover with foil and bake at 375 degrees F for 30 minutes.
• Meanwhile, mix together the ingredients for the coating and set aside.
• Remove the loaf from the oven and turn it out onto a baking sheet. Spread the coating over the entire loaf. Cook, uncovered, for another 15 minutes.

Makes 6 servings

para dos tenedores

Ingredientes

* 6 plátanos, congelados
* 100 gramos de chocolate, sin leche
* 2 cucharadas de vainilla concentrada
* 1 taza de leche de arroz, o bien leche de soya o almendras

Instrucciones

Bata los plátanos hasta que tenga una consistencia de pasta suave. Luego agregue el chocolate en trozos pequeños o chispas.

Mezcle bien los ingredientes con la leche y la vainilla, hasta que la crema sea homogénea.

Guarde esta mezcla en un recipiente con tapa en el congelador hasta que esté listo.

RECETA VEGANA PARA HELADO DE ALBAHACA, LIMA Y COCO

Ingredientes : Un litro de helado de vainilla, 100 g de coco rallado, Cáscara de 2 limas, Jugo de una lima, Un ramo de albahaca finamente picado y 200 g de galletas trituradas



Preparación : bata el helado y viértalo en un recipiente grande. Agregue y mezcle el coco rallado, la cáscara de lima, el jugo y la albahaca. Adicione las galletas y revuelva. Pongalo en la nevera o maquina de hacer helado, hasta que se congele y sirva.

RECETA VEGANA PARA HELADO DE MELOCOTON



Ingredientes : 8 melocotones medianos pelados y en rodajas, 1/2 taza de azúcar, 2 cucharadas de jugo de limón recién exprimido y un litro de helado de vainilla de consistencia dura



Preparación : Haga un puré con los melocotones, el azúcar y el limón y refrigere en la nevera durante 30 minutos. Mezcle con el helado, vuelva a refrigerar hasta que se congele nuevamente y sirva enseguida.

RECETA LACTO-VEGETARIANA PARA HELADO DE FRESAS

Ingredientes : 2 tazas de yogur, 1 taza de requesón, 1/2 taza de leche en polvo, 1/2 kg. de fresas 1 taza y 1/2 de azúcar moreno



Preparación : Licúe el yogur con las fresas y el azúcar, agregue el requesón poco a poco mientras se licúa. Finalmente agregue la leche en polvo. Póngalo en la nevera o en la maquina de hacer helado

helados veganos :

http://www.enbuenasmanos.com/articulos/muestraSub.asp?sub=0621

http://asociacionluzverde.foroactivo.com/zona-vegetariana-f31/helados-veganos-de-chocolate-t212.htm

Pizza vegetariana

Ingredientes:

Para la masa:

* 300 g de harina integral
* 20 g de levadura de panadero prensada (o un sobre de levadura en polvo)
* 1 vaso de agua tibia
* 1/2 cucharadita de sal
* 2 cucharadas de aceite de oliva

pizza vegetariana



Para la guarnición:

* Tomate frito casero
* Verduras variadas crudas, de las que se tengan a mano: cebolla, pimiento verde, pimiento rojo, brócoli, champiñones...
* Sal y pimienta negra
* Aceite
* Aceitunas negras
* Orégano

Preparación:

Haz un volcán con la harina y pon en el centro la levadura disuelta con el agua tibia, la sal y el aceite. Amasa primero con los dedos y luego con las manos. Hay que trabajarla hasta que queden ligados todos los ingredientes y la masa ligera.

Ponla en un recipiente untado con aceite y cúbrelo con un paño húmedo y cerca de alguna fuente de calor indirecto (por ejemplo el horno precalentado y apagado).

Cuando doble su volumen, aproximadamente en una hora, la extiendes sobre una superficie enharinada con un rodillo. Puedes darle forma redonda o cuadrada, y dejarle el grosor que más te guste, si la quieres crujiente (fina) o esponjosa (gruesa).

Píntala muy ligeramente con aceite y pincha con un tenedor toda la superficie. Ahora cúbrela con el tomate frito, repartido por toda la superficie, y encima el resto de los ingredientes. Al final se puede espolvorear con orégano y un chorrito de aceite, sal y pimienta.

Finalmente decórala con unas aceitunas negras. Precalienta el horno a 180 grados C. Introdúcela de 15 a 20 minutos, o hasta que veas que empieza a dorarse y la masa está en su punto.

Pizza vegana

lo corto en fetitas finitas, rodajas de berengenas precocinadas y salsa de tomate con cebolla. las pizzas son como 5 cm de altas
poerle sal a las fetas de tofu, sino queda muy soso.