Vegan Cooking

Ingredients

9 Lasagna Noodles Cooked According to Box Instructions

Tofu and Spinach Mixture

1 Box Frozen Chopped Spinach (Thawed)
1 Pkg Extra Firm Tofu
1 Box Soft Silken Style Tofu
1 Large Onion Chopped
1 Tsp Basil
1 Tsp Oregano
1 Tsp Thyme
1 1/2 Tsp Salt
Fresh Ground Black Pepper
2 Cloves Garlic (Crushed)
2 Tsp Whole Grain Dijon Mustard

White Sauce

6 Tbsp Vegan Margarine
6 Tbsp Flour
1 Tsp Mustard Powder
1/4 Tsp Salt
3 Cups Soy Milk

Directions

Saute onions in olive oil until they begin to brown. Add spinach and heat for a minute. Set aside to cool.
In a bowl crumble firm tofu, add soft tofu and mix into a ricotta cheese like consistency. Add spinach mixture to tofu. Add remaining ingredients and stir until everything is properly mixed.
Cover bowl and refrigerate for at least 2 hours. The longer it has to sit the more the flavour will soak in.
Only make the white sauce when you are ready to put the lasagna together. To make the white sauce, melt the margarine in a sauce pan, add the flour and whisk into a paste. Add soy milk, and continue whisking until the mixture thickens.
Grease a lasagna pan and place 3 noodles on the bottom. Pour 1/3 of the white sauce over the noodles. Spread half of the spinach mixture on top of the white sauce and noodles. Make one more layer using the remaining spinach mixture. Place noodle on the top and pour the remaining white sauce over the lasagna.
Cover the dish with aluminum foil and bake in a 375°F oven for 30 minutes. Uncover and let cook for an additional 5 mins under the broiler. Let cool for 5-10 mins before serving.

Ingredients

1 Box Oven Ready Cannelloni Noodles
1 Box Frozen Chopped Spinach (Thawed)
Jarred Pasta Sauce
1 Pkg Extra Firm Tofu
1 Box Soft Silken Style Tofu
1 Large Onion Chopped
1 Tsp Basil
1 Tsp Oregano
1 Tsp Thyme
1 1/2 Tsp Salt
Fresh Ground Black Pepper
2 Cloves Garlic (Crushed)

Directions

Saute onions in olive oil until they begin to brown. Add spinach and heat for a minute. Set aside to cool.
In a bowl crumble firm tofu, add soft tofu and mix into a ricotta cheese like consistency. Add spinach mixture to tofu. Add remaining ingredients and stir until everything is properly mixed.
Cover bowl and refrigerate for at least 2 hours. The longer it has to sit the more the flavour will soak in.
Pour some pasta sauce into the bottom of a baking dish. Stuff spinach mixture into cannelloni noodle and place into baking dish. Repeat until all the mixture is gone. Space the noodles about 1/4 inch apart. Cover noodles with pasta sauce.
You may need more than 1 baking dish and more than 1 jar of pasta sauce.
Cover the dish with aluminum foil and bake in a 350°F oven for 60 minutes. Let cool for 5-10 mins before serving.

Ingredients

2 Pkgs Pete’s Szechuan Tofu Cut into small cubes
1 Onion Chopped
1 Cup Rice
2 Cloves Garlic (Crushed)
3 Cups Vegetable Broth
1 Cup Mild Chunky Salsa
1 Cup Frozen Corn

Directions

Saute onion in olive oil until it starts to brown. Add the garlic, rice, vegetable broth, salsa and frozen corn. Mix well. Bring to a boil, stir and then cover and reduce the heat to low. Simmer for 20 mins. stirring occasionally.
While the rice is cooking, saute the tofu until lightly browned. When the rice mixture is ready, add the tofu and mix well. Let it cool for about 5 mins before serving. Garnish with diced tomato and avocado.

Ingredients

Filling

1 Potato (Diced into small pieces)
1 Onion Chopped
2 Cups Frozen Mixed Vegetables (Thawed)
2 Veggie Chicken Breasts (Cut into bite sized pieces)
1/2 Cups Vegetable Broth
3/4 Cup Soy Milk
2 Tbsp Nutritional Yeast
1 1/2 Tsp Braggs
2 Tbsp Corn Starch
1/4 Cup Water

Crust

2 Cups Bisquick
1 Cup Soy Milk
Equivalent of 2 Eggs Using Egg Replacer

Directions

Put diced potato in a small pot with cold water. Boil potato until fork tender. Remove from heat and set aside.
Put some olive oil into a large skillet and saute onions till soft. Add the veggie chicken and cook for about 2-3 mins. Add the thawed veggies. Cook for an additional 5 mins. Remove from heat and set aside.
While the onions are cooking, put vegetable broth, nutritional yeast, braggs and soy milk in a medium saucepan. Bring to a boil, reduce heat to low. Mix the cornstarch and water together and whisk into sauce. Keep stirring until sauce thickens up. Remove from heat and set aside.
Mix the sauce in with the veggies and chicken mixture and add the potato. Stir well and put everything into a lightly greased casserole dish.
Preheat oven to 350°F. In a medium sized bowl, mix the bisquick, soy milk and egg replacer together until there are no lumps. Pour the mixture over the everything in the casserole dish. Bake for 30 mins or until top is brown and a knife comes out clean when inserted in the centre.

Ingredients

500 Grams Pasta
2 1/2 Cups Sliced Mushrooms
1 Large Onion (Chopped)
1 Tsp Basil
1 Tsp Oregano
1 Tsp Thyme
3/4 Cup Cooking Sherry
2 Tbsp Tofutti Garlic and Herb Cream Cheese
1 Cup Soy Milk
1-2 Cloves Garlic (Crushed)
Salt and Pepper to Taste

Directions

In a large pot, boil water for pasta. While pasta is cooking, saute onions in olive oil for about 5 mins. Add sliced mushrooms to the onions and continue to saute. Add the herbs and salt and pepper. Once the mushrooms are cooked, add the sherry and mix in the cream cheese. Let the wine and cream cheese sauce reduce a little and then add the soy milk. Add the garlic and let the sauce thicken for a couple of minutes before pouring over the cooked pasta.