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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Melody's Vegan Noodle Kugel Recipe

Ingredients:
  • 1 12-oz package wide vegan noodles (I used farfalle; broken lasagne noodles would work as well)
  • 1 15-oz package soft or silken tofu (I used Nasoya Enriched)
  • 3/4 cup Sucanat (you can put in less if this turns out too sweet for your taste)
  • 15 oz. raisins, or more, or less, depending on how much you like raisins (you can also substitute chopped peaches or some other fruit if you have a raisin aversion)
  • 3-4 tart apples, cut into small cubes (I like Granny Smiths best)
  • 1/4 cup applesauce
  • cinnamon to taste and for dusting
  • cardamom powder to taste
  • ginger powder to taste
  • vanilla to taste
Directions: 

1. Cook noodles according to package directions and drain.
2. Using an electric mixer or blender, cream the tofu with the vegan sugar, vanilla, and spices until smooth.
3. In a large bowl, mix all of the ingredients together until everything is well coated with the tofu “batter.”
4. Pour everything into a lasagne pan or other pan with high sides.
5. Bake at 425 degrees (F) for about 25 minutes or until the top is pretty dry and nicely browned.
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Easy Pasta Dish Recipe

Ingredients:
  • 2 cans hunts diced tomatos with green pepper, onion
  • 1 box of thin spaghetti noodles
  • pepper
  • parsley
Directions: 

All you have to do is cook up some noodles drain them, add as much of the diced tomatos as you want to your noodles, i believe one box goes with about 2 cans, heat the diced tomatos or you can eat it cold, add some pepper and parsley if needed and you got a really good low fat meal, if you bought some fat free noodles if they make them then its entirely fat free…
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Broccoli and Pasta Recipe #2

Ingredients:
  • organic broccoli
  • garden rotini (the screw shaped pasta, that includes spinach, carrot, beet, and plain)
  • a shot or two of Pace mild salsa
  • 1 small bunch of fresh cilantro, chopped
  • 2 slices of red onion, chopped fine
Directions: 

Pan broil the broccoli (chopped in florettes and peel the stem and chop) so that it turns a dark green and stays crisp. Cook the rotini until it is al dente. Mix in the broccoli, the salsa, chopped cilantro and the chopped red onion. The idea is to enhance the flavors in the commercial salsa by adding more of them from fresher sources. It tastes go
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Orrechiette W/Broccoli Rabe, White Beans, and Mushrooms Recipe

Ingredients:
  • 2-3 Portobello mushrooms or 7-8 Crimini mushrooms
  • garlic
  • broccoli rabe
  • Veggie broth
  • cannelini (white) beans
  • orrechiette pasta (or any other is fine)
  • vegan red wine
  • red pepper
Directions: 

Ingredient amounts may vary; use whatever amount you desire. Saute cut mushrooms in veggie broth and vegan wine – approx 10 min. Add fresh garlic (to taste, I used 2 cloves). When mushrooms are cooked add more broth and broccoli rabe – cover and steam till wilted. Add white beans and red pepper to taste.
Add pasta and serve!
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