Recipes

Vegan Lasagna

Ingredients
1 T. olive oil
1 medium onion, chopped
3 cloves garlic, chopped
½ c. green pepper, chopped
½ c. red pepper, chopped
2 c. mushrooms, chopped
½ c. broccoli pieces (small
1 t. salt
½ pack medium tofu, squished
½ pack firm tofu, crumbled
1 c. greens, cooked and chopped fine
1 T. dried oregano
black pepper
1 t. Salt
3 T. olive oil
¼ c. nutritional yeast
1 T. white vinegar (or lemon juice)
2 c. tomato sauce
2 c. stewed tomatoes, or whole, chopped, tomatoes
1 pack no-cook lasagna noodles

Procedure

Preheat oven to 350 degrees.
In a large saucepan, heat 1 T. olive oil. Add the chopped onion and cook a few minutes until onions begin to soften. Add 1 t. Salt, garlic, peppers, mushroom, and broccoli. Cook until vegetables are soft and most of the water is gone, about 15 minutes. Set aside.

In a medium sized saucepan add the tomato sauce and tomatoes. Cook on medium heat for about 15 minutes to evaporate some of the water.

In a large bowl add the medium and firm tofu, oregano, pepper, 1 t. salt, 3 T. olive oil, nutritional yeast and vinegar (or lemon juice). Stir well until combined. Separate ½ of this mixture into a separate bowl. To one half of the tofu mixture add the chopped greens and mix thoroughly. Set aside.

In the bottom of a large casserole dish put 1 c. of the tomato sauce, and spread it around. Place noodles over to cover the sauce. Cover noodles with the tofu-greens mixture (spread it out as much as possible). Cover this layer with another layer of noodles. Cover the layer of noodles with the cooked vegetables. Cover the vegetables with a layer of noodles. Pour the rest of the sauce over the noodles and spread the remaining tofu mixture on top of the sauce.

Bake the lasagna (covered) on the centre rack of the oven for 35 minutes. Uncover after 35 minutes and bake an additional 10 minutes. Check with a fork to see if the noodles are done. Let stand 10 minutes before cutting pieces.

Broccoli and Spinach Quiche

Ingredients

1 pack medium tofu, drained and squished
½ c. vegan coffee cream
1 t. salt, or to taste
2 T. nutritional yeast
1 T. olive oil
3 T. lemon juice
½ c. green onion, chopped
¼ c. fresh dill, chopped
1 c. chopped, cooked spinach
½ -1 c. chopped, cooked broccoli
fresh ground pepper
1 c. flour
½ t. salt
⅓ c. vegetable shortening
2+ T. water (add more as needed to make dough stick together)

Procedure

Preheat oven to 350 degrees. To make the crust, mix dry ingredients then add shortening. When able to form a ball, turn it out onto a flat surface and roll out dough. Grease a 9 inch pie plate. For easy transfer of dough to pie plate, roll the flattened dough onto rolling pin and unroll on top of plate. Set aside.

In a large bowl, add the tofu and mash well with a fork. Add the vegan cream, salt, pepper, nutritional yeast, oil, lemon juice, green onion, dill, spinach and broccoli. Stir all until well combined.

Pour the filling into the pie crust, top with sliced tomatoes and bake on the centre rack of the oven for ½ -1 hour. Allow to set for 10-15 minutes before serving.

Scrambled “Eggs” on Toast

Ingredients

1 lb firm tofu
¼ cup nutritional yeast
¼ cup Braggs
oil for pan (optional)
toast for 4-6

Optional:
Any veggies you want: mushrooms, onions, peppers, artichokes, sun-dried tomatoes, olives, shredded carrot, etc.
Spices: cumin, turmeric, paprika, chives, etc.

Procedure
Crumble tofu with fingers or a fork, mix in yeast and Braggs.
Sauté veggies in a tiny bit of oil until tender. Add tofu mixture and sauté for about 3 minutes.
Spoon scrabbled tofu onto toast or English muffin halves.

Variation:
Put filling in a wrap and place it on a grill with a lid. Instant Panini!

Spanakopita

Ingredients

1 13 oz. pack firm tofu, drained and crumbled (herbed is even better!)
1½ c. cooked, very well squeezed out and finely chopped greens (like chard, spinach or beet greens)
½ c. fresh dill, chopped
¼ c. oil
1 T. garlic powder
salt to taste
½ -¾ c. nutritional yeast
¾ c. green onion, chopped
1 pack filo pastry
approx ½ c. vegan butter or margarine

Procedure

Preheat oven to 350 degrees.
In a big bowl, add everything except for the filo pastry and butter, and stir until well combined.

Melt the butter in a small saucepan. Brush the bottom of a casserole dish with melted butter. Lay one piece of filo down and brush its top with butter. Repeat with 5 layers of filo. Put the filling into the dish. Lay another piece of filo on top and brush with butter. Repeat 5 times. Partially cut the spanakopita in pieces, and then sprinkle (do not drench) the top with some water just before putting it in the oven.

Bake for ½ -1 hour, until the top is golden brown.