Vegan Stuffed Shells Recipe

Ingredients:
  • 1 container extra-firm tofu
  • 5 tablespoons nutritional yeast
  • dash of nutmeg
  • vidalia onion (or other sweet onion), chopped
  • 2 boxes of frozen spinach, or the fresh equivalent
  • 3 cloves garlic, 4 if you like garlic
  • at least 5 tablespoons of olive oil
  • 1 large jar spaghetti sauce or fresh made
  • 1 box pasta jumbo shells
  • salt
  • pepper
  • 1 teaspoon oregano
  • 1 teaspoon basil
Directions: 

Place 3/4 of the Tofu in a Food Processor or Blender and add 2 tablespoons of Olive Oil, a pinch of Nutmeg, nutritional yeast, and 1/4 teaspoon of sea salt. Blend until smooth. Mash the remaining Tofu into the Blended mixture that resembles Ricotta cheese or cottage cheese. Set aside.
Preheat Oven to 350 degrees.
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Destiny Recipe

Ingredients:
  • 1 box lasagna
  • 2 jars Newman’s Sockarooni (or your favorite sauce)
  • 1 can black olives, drained & sliced
  • 1 1/2 pounds firm tofu, roughly chopped
  • 1/2 cup Soymage vegan parmesan
  • 1/2 cup Spectrum Spread (non-hydrogenated vegan margarine)
  • 1/2 cup rice milk
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 2 jars marinated artichoke hearts, drained & chopped
Directions: 

Preheat oven to 375 degrees Fahrenheit. Boil pasta according to box. Drain & set aside. Mix the olives into the Sockarooni sauce & set aside. For cheezy filling, combine remaining ingredients, except for artichokes, in a food processor. Blend until smooth, scraping often. Fold in artichokes. In the bottom of a 9×13-inch pan, spread a little tomato sauce. Cover with about four noodles. Spread some cheezy filling over them. Then cover with some Sockarooni. Continue layering noodles*cheeze*sauce until gone. End with sauce so the top doesn’t get rock-hard. Pan will be FULL. Bake for 1 hour. Let rest for about 20 minutes before serving so it can set up a little. Enjoy!
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Kasha Varnishkas Recipe

Ingredients:
  • 1 box farfalle (bow tie noodles)
  • 1 onion, chopped
  • 1 cup kasha (buckwheat groats. You can find them in the Kosher foods section)
  • 1 tablespoon olive oil
  • 2 cups vegetable broth/bullion
Directions: 

Cook pasta as directed on package. Soak kasha in 1/3 to 1/2 cup fluid. Saut� onions in olive oil until tender. Add kasha and stir to blend until kernels separate. Add broth/bullion and bring to boil. Turn to simmer and cook for 10-15 minutes until liquid is absorbed. Blend with pasta and serve with veggies or eat alone. This is truly fantastic as leftovers.
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Entirely Vegan “Roast Reindeer Linguini” Recipe

Ingredients:
  • 1 box/packet of organic linguini (or angel hair if you prefer)
  • 2 red capsicums (bell peppers to you Americans)
  • 1 large onion
  • garlic to taste (I adore garlic and use up to six or more cloves)
  • 2 – 3 red chilies
  • several artichoke hearts
  • handful of Kalamento olives (pitted if possible)
  • herbs – parsley, basil, oregano, marjoram – plenty of them!
  • sun dried tomato pesto
  • black pepper and sea salt
  • olive oil
Directions:

Obviously, the name of this recipe is a joke – I don’t remember how it came about, me and my friends had been drinking a lot when I first cooked the recipe. It’s an (extreme) variation on your typical oglio e aglio sauce.
1. Cut capsicums into thin strips. Slice the chilies and quarter the onion. Chop the artichoke hearts. Mince the garlic and the herbs.
2. Heat the oven to about 200 degrees Celsius. Pour some olive oil in the bottom of a large baking pan, and make sure it is all covered.
3. Put the ingredients from step one into the pan and mix them all about together to ensure they are all mixed up and the vegetables are thoroughly covered with the herbs and garlic.
4. Roast this in the oven for approximately forty minutes or until they are thoroughly roasted (onions should be golden and capsicum skins blistering). A very divine fragrant scent should permeate the air. Enjoy it!
5. In a large pot, boil a couple of cups of water, as much as you need to cook the amount of pasta you’re using. Once boiling, drop in a smidgen of olive oil, grind some salt in and then drop the linguini in. Cook until al dente.
6. Drain the pasta in a strainer. Add a couple of big teaspoons of the pesto and flip until the pasta is covered. Then add your roasted vegetables. Again, flip until they are right through the pasta.
7. Add some cracked black pepper and sea salt, and garnish with a dash of diced parsley.
8. Serve with a glass of chilled lambrusco! Mmmm…
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Easy Mushroom Stroganoff Recipe

Ingredients:
  • 3 sups vegan soymilk
  • 1/2-3/4 cup nutritional yeast
  • 2 tablespoon cornstarch
  • 3/4 – 1lb chopped or thin sliced mushrooms
  • 1 cup chopped broccoli or steamed chopped spinach (optional)
  • olive oil
  • salt and pepper
  • 1/4 cup or more vegan white wine
  • 12 oz package linguini or other pasta
Directions: 

Boil pasta according to directions. Saut
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Mock Chicken Tetrazzini Recipe

Ingredients:
  • 3 cups (8 oz) uncooked pasta (rotini, etc.)
  • 2 packages (desired amount) of chicken flavored seitan
  • 1/4 cup non-hydrogenated vegan margarine
  • 1 cup chopped sweet red pepper
  • 1/2 cupped sliced green onion
  • 1/4 cup all-purpose flour
  • 2 cups soy or rice milk
  • 1 3/4 cups veggie broth
  • 1/3 cup dry sherry, vegan soymilk or water
  • 1/2 cup grated vegan soy parmesan, divided in half
Directions:
 
Heat oven to 350F. Cook pasta according to directions for 7 minutes; drain. In a 3 qt. baking dish, stir together hot pasta and mock chicken. Meanwhile, in a 4 qt. saucepan over high heat, melt margarine, add pepper and onion and cook 5 minutes stirring occasionally until pepper is tender. Reduce heat to medium. Stir in flour, cook one minute, stirring constantly. Stir in milk, broth and sherry. Cook, stirring frequently, until mixture boils and thickens. Remove from heat. Stir in 1/4 cup parmesan cheese. Add salt to taste. Pour sauce over pasta mixture, sprinkle with remaining cheese. Bake 20 minutes or until hot and bubbly.
Don’t be scared off by the long instructions – it’s really very easy and fast and my kids didn’t bother waiting for the final baking,they ate it right from the pot.
This is great for the new vegan who still misses meat and cheese.
Serves: 6 one cup servings
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