Category Archives: Vegan Recipes

Citrus Berry Salad with Faux Blue Cheese Dressing

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Dog! I Love Salad  I really do.  And I don’t mean “love.”  I mean LOVE.  Salad is pretty much my go-to meal, even when I’m not really worrying about what I eat.  Sometimes people are startled by the quantity of salad that I can eat, but, hey, it’s lettuce. : )   Yesterday, I whipped up this little gem.  I’ll definitely be doing it again!

Bed of
4 cups shredded romaine

Topped with
1/2 cup blueberries
1 cup grapefruit segments
1/4 cup sunflower seeds

Dressing
1/4 cup vegan mayo
1 T lemon juice
1 T apple cider vinegar
1/4 t garlic
salt and pepper
1/4 cup finely chopped firm tofu
(Mix first 5 ingredients, add soy milk to thin as needed, fold in tofu and top salad)

Creamy Roasted Vegetable Chowder

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5 lb potatoes, peeled and diced
3 cups sliced carrots
1 lb asparagus cut into 1/2 inch pieces
1 large onion, quartered
2 stalks celery, sliced
1 bag frozen corn (optional)
4 cups vegetable broth
2-3 cups soy/rice/almond milk
1/2 cup nutritional yeast (optional)
3 T olive oil
salt and pepper

Place 1/2 of potatoes and the onion in a large soup pan with about 1 inch of broth.  Boil and then reduce to a simmer.  While that is cooking, toss remainder of vegetables – except  corn – in olive oil and spread on baking sheets.  Salt and pepper lightly.  Place in oven at 450* and turn over once in a while to prevent burning.  When potatoes in pan are very tender, remove from heat and blend with an immersion  blender or hand mixer.  This should create something close to mashed potatoes.  Add the remainder of the broth and stir. Begin adding soy milk (or other) until consistency of chowder base is reached. Add nutritional yeast (optional) and stir.  Return to very low heat to simmer.  If you end up with a base that is too thin, you can thicken to taste with corn starch or potato starch.  When vegetables are close to done, add corn and continue baking until cooked through.  After vegetables are done roasting, add to creamed potatoes/broth mixture.  Adjust seasoning and serve!

Winter Day Easy Veggie Soup

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I did pots of chicken noodle and veggie soup yesterday, and my house smelled wonderful.  A friendly tweep asked me to post the recipe for the veggie noodle, so here it is – though it’s pretty easy 🙂

2 carrots or 1.5 cup baby carrots, bitesize
2 stalks celery, sliced
2/3 block of firm tofu, chopped into small cubes
2 cans veggie broth (or 3 cups if you make your own)
4 veggie bullion cubes
4 cups water
black pepper to taste
1/2 lb rotini or other pasta
4 T miso paste

Put veggies (add others as you like – I often do onions or greens as well, but didn’t this time!), tofu, and broth in a large pan.  Bring to a boil.  Add bullion.  After bullion dissolves, gradually add additional water.  Bring back to a boil and then reduce to quick simmer until carrots are well cooked.  Add pasta and boil until done to taste.  Pepper (you likely won’t need salt) during this stage.  When pasta is almost done, add miso.  Stir in and then reduce heat to med/low.  Simmer 5 minutes and serve!