Quick and Easy Vegan Recipes
By Kim Leach
Here are several quick and easy recipes that have been altered to
make them vegan without giving up any of the flavor.
Vegan Seven Layered Mexican Dip
Tortilla Chips
1 Cup Rehydrated Textured Vegetable Protein
Vegan Gourmet Cheddar Cheese Alternative
1 can refried beans
½ head of lettuce
2 tomatoes chopped
1 can black olives
Sour Cream Alternative
Chop lettuce and tomatoes and set aside. In a 1 ½ quart casserole dish
line the bottom of the dish with tortilla chips. Layer the rest of the
ingredients starting with the textured vegetable protein, refried beans,
cheddar cheese alternative, lettuce, tomatoes, black olives and then
place a few dollops of sour cream alternative on top. Refrigerate 4
hours or overnight to allow flavors to come together in the dish. Serve
with tortilla chips or guacamole chips.
Broccoli Cheese Casserole
1 package frozen broccoli or 1 bunch fresh broccoli
1 can Cream of Mushroom Soup
1 box minute rice
1 cup water
2 tsp margarine
Vegetarian Gourmet Monterey Jack Cheese Alternative
Prepare minute rice as instructed on box. Chop up broccoli and steam or
prepare 1 bag of frozen broccoli in microwave. Mix together broccoli,
cream of mushroom soup, rice, and the cheese alternative. Place in 13x9
pan or casserole dish. Bake at 350 degrees for 30 minutes or until
cheese I bubbly and rice has absorbed the excess liquid. Serve
Vegan Chili
¾ cup firm Tofu drained and crumbed
1 48 ounce Can Tomato Juice
1 can pinto beans or kidney beans
¼ chopped onion
1 tsp garlic salt
1 tsp salt
2 tsp sugar
3-4 Tbsp Chili Powder
½ tsp Worcestshire sauce
Mix together all ingredients in a 5 quart sauce pan and bring the
mixture to a boil. Reduce temperature to allow mixture to simmer for
30-45 minutes. Serve. Makes 4-5 servings
Vegan Enchiladas
1 cup tofu drained and crumbled
Vegan Gourmet Nacho Cheese Alternative
2 cans enchilada sauce
16 small tortillas
Preheat oven to 350 degrees. Warm tortillas wrapped in a paper towel
in the microwave for 30-45 seconds. Place a small amount of enchilada
sauce in the bottom of a 13x9 pan or casserole dish. Put the remaining
amount of enchilada sauce in one can in a large shallow bowl. Roll the
tortilla mixture in the enchilada sauce then place in the baking dish.
After all the tortillas have been prepared, cover the tortillas with
enchilada sauce and the nacho cheese alternative. Cover and bake at 350
degrees for 30 minutes. Best if prepared then refrigerated overnight
then reheated. |
