A Few Vegan Recipes




2 c. mashed cooked lentils

1/2 c. ground fresh sunflower seeds

1/2 c. finely ground almonds

1 c. mashed potato flakes

salt, pepper and garlic powder to taste


Mix all the ingredients together. Moisten mixture with water from

cooked lentils and as much extra water as needed. Form into patties. Bake in oven or brown in an oiled skillet. Works well served with gravy (see sauces). Makes 6 patties.




5 or 6 potatoes

2 large onions

1 stick vegan margarine or 1/2 c. oil

bread dough (see basic bread dough recipe in “Breads, Snacks, and Desserts” section)


Boil potatoes. Preheat the oven to 375. Make bread using the basic bread dough recipe (see bread section). While bread dough is rising (see following), mash the potatoes. After the bread rises the first time, roll out into a square, 1/4 to 1/2″ thick. Fry onions in vegan margarine/oil and mix mashed potatoes with them. Place potato mixture in the center of your dough. Fold dough up over the potatoes. Push the dough flat and roll it until the potato begins to seep out. Bake at 375 for 25 minutes. Turn it over after it browns on the bottom. Serve with tomato sauce or ketchup.




2 sticks vegan margarine or 3/4 c. oil

2 -3/4 c. whole wheat (or half whole wheat) flour

2/3 c. raw sugar (or jaggery or other natural sweetener)

1 any egg replacer (best might be 3 Tbspn. chickpea/dahl flour and

                        2 1/2  Tbspn. water)

¼ tsp. baking powder

¼ tsp. salt

1 ½ tsp. vanilla

¼ tsp. cinnamon

1/8 each tsp. Nutmeg and allspice or 1/2 tspn. more cinammon


Mix all dry ingredients, except spices. Make “egg” and add the spices. Then blend in margarine or oil. Mix 2 1/2 cups flour and “egg” mixtures together until a uniform cookie-textured dough forms. Add more flour as needed. Divide dough in half and place each between 2 sheets of wax paper. Roll them each out to ¼ inch thick slabs.


Preheat oven to 375. Cut out shapes with cookie cutter or knife. Place on greased cookie sheet. Bake for 6 to 8 minutes, rotating pan once to ensure even baking. Remove from pan immediately after taking out of oven and cool on wire racks. Use “Quick Cookie Glaze” or “Vanilla Frosting” after completely cool to decorate; spread on cookies and put decorations, raisins, vegan chocolate chips, or candies as desired.










If desired, carob chips can be substituted for semi‑sweet chocolate chips (or, as I like to do, for half of them) in this recipe, which is basically a convincing mock of a chocolate chip cookie.


2 ¼   c. flour (half white, half whole wheat- with spelt flour use 1 cup more)

3 ¼   c. oatmeal

1 ¾  c. raw sugar or jaggery (date palm sugar)

2 c. chocolate or carob chips (or raisins)

1/2 c. soy milk

1/3 c. water

1 ½   tspn. baking soda

1½  tspn. baking powder

1 ½ tspn. Vinegar

1        tspn. Salt


1 stick vegan margarine

½   c. coconut oil

2 ½  tspns. Vanilla (or 3-4 tspn. Vanilla powder)

1 1/2  ‑ 2 c. coconut, raisins or walnuts (optional)


Preheat oven to 350. Mix all the dry ingredients (excluding the coconut and chips ) In a separate bowl, mix together water, soy milk, vanilla, vinegar and vegan margarine/oil; mix well.  Add the chips and coconut after everything else has been blended well. For large cookies, take 1/3 cup (level) scoops and flatten and shape them into about ¼ inch thick—or slightly thicker– cookie shapes (about 3-inches in diameter—they will expand to about 4-inches in diameter). Bake at 350 for about 20 – 25 minutes or until edges look golden brown (this time may vary depending on your ingredients). Double Choco‑oat Cookies: Use the same recipe, except  add 3/4 c. of chocolate powder or melted chocolate to batter.





1 1/2  c. cooked macaroni (preferably whole grain)

1 c. frozen or fresh peas

1 carrot, sliced

1 piece of celery, diced

1/2 c. broccoli, diced

1/8 c. dried scallions

3 Tbsp. oil

3 Tbsp. vinegar

1/4 tsp. salt

1/4 tsp. pepper

1/8 tsp. garlic

canned sliced beets or tomatoes (optional).


Cook peas. Boil carrot, celery, broccoli, and onions until tender. Combine oil, vinegar and spices into a vinaigrette. Place vegetables (plus beets or tomatoes, if desired) into vinaigrette and chill for 2 hours. Combine macaroni and veggies. Serve with vegan French or Italian dressing (see dressing section for ideas).



“CHEESE STRATA” (using cheese and egg substitutes)


12 Tbsp. Ener-G Egg Replacer

approximately 2 cup soy milk

about 4 cups bread cubes

American cheese substitute

fresh snow peas

fresh or frozen mixed vegetables

grilled mushrooms and onions


Grease small casserole. Grill mushroom and onions. Prepare egg replacer as instructed on package. Blend with soy milk. Layer the bread, cheese, and vegetables, starting with the bread. Pour egg replacer mixture over all. Refrigerate at least 12 hours. Bake at 350 when ready to serve. Cook for 30 to 40 minutes, or until it is puffy and browning on the outside.





Great “milk” can be made from ground nuts, seeds and legumes and/or their butters., ground up in a food processor.  Simply add water to them and blend until the desired consistency is reached.





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