Hi everyone while surfing today I stumbled across these recipes and thought you might all like to try some of them, I have not altered these yet but I expect you could drop any herbs or spices or anything else you have problems with.
Vegan Fettucine Alfredo
Ingredients:
1 package silken (soft) tofu
1 tbsp soy margarine
1/4 cup Tofutti Sour Supreme vegan sour cream
2 tbsp Tofutti Better Than Cream Cheese vegan cream cheese
1/4 cup vegan Parmesan cheese
1 tsp garlic powder
salt and pepper to taste
1/2 cup soy milk
pasta
Preparation:
Place all ingredients (except pasta) into a blender. Blendy to a creamy sauce, adding more soy milk to achieve desired consistency.
Heat gently until hot, but do not boil.
Serve over fettucini pasta.
cashew milk vegan fettuccine alfredo
Ingredients:
1 tsp olive oil
1 8-ounce package vegan Mozzarella-flavored cheese substitute
2 tbsp white wine
2 tbsp vegan Parmesan cheese substitute
1 tsp garlic powder
pinch black pepper
Preparation:
In sauce pan, add olive oil and heat to medium heat; add remaining ingredients adjusting thickness with the addition of white wine or vegetable stock.
Vegan Cream of Mushroom Soup
Ingredients:
3/4 pound fresh mushrooms, sliced
1/2 small onion, diced
2 cloves garlic, minced
1 tbsp vegan margarine
3 cups vegetable broth
2 tbsp flour
1 cup vegan non-dairy sour cream substitute
1 cup soy milk
salt and pepper to taste
Preparation:
In a large soup or stock pot, sautee the mushrooms, onion and garlic in vegan margarine for 3 - 5 minutes, until onions are soft.
Reduce heat to medium low and add the vegetable broth. Cover and allow to simmer for at least 45 minutes.
Add the flour, non-dairy sour cream and soy milk, stirring well to combine. Allow to simmer another 20 - 30 minutes, or until soup has thickened. Season generously with salt and pepper before serving.
Vegan sour cream
Ingredients:
1/4 pound soft (silken) tofu, patted dry
1/4 pound firm tofu, patted dry
1 tbsp lemon juice
1 tsp soy sauce
Preparation:
Put all the ingredients in a blender or food processor and blend until smooth and creamy.
Basic Vegan Quiche with Soy Cheese Recipe
Ingredients:
1 onion, chopped
6-8 mushrooms, sliced
3 cloves garlic
1 tbsp olive oil
8 oz frozen shortcrust pastry
1/2 block firm tofu
1 tsp soy milk
salt and pepper to taste
1/2 cup shredded vegan cheese
3-4 tomatoes, sliced thin
Preparation:
Preheat the oven to 400 degrees. Cook the onion, mushrooms and garlic in oil until soft, about 3 to minutes.
Press the pastry into a quiche dish and bake for 5 minutes.
In a blender or food processor, process the tofu, soy milk and salt and pepper until smooth.
Mix together the tofu and veggies and add the vegan cheese. Gently pour into baked pastry.
Layer the sliced tomatoes across the top of the quiche.
Bake for 50 minutes to an hour, or until done.
Cheesy Vegan Garlic Bread Recipe
Ingredients:
1/2 cup Vegenaise, vegan mayonnaise
1 cup shredded cheddar or nacho flavored vegan cheese
1 cup thinly sliced green onions, with tops
3 cloves minced garlic
1 loaf French bread, halved lengthwise
1/3 cup minced fresh parsley (optional)
Preparation:
Mix Vegenaise, vegan cheese, onions, and garlic. Spread on bread halves. Sprinkle with parsley if desired.
Wrap each half in foil. Refrigerate 1-2 hours or freeze.
Unwrap and place on a baking sheet. Bake at 400 degrees for 8-10 minutes (20-25 minutes if frozen) or until puffed but not brown. Cut into slices.
Vegetarian Tofu Lasagna with Spinach Recipe
Ingredients:
1/2 pound lasagna noodles
2 10-ounce packages frozen chopped spinach, thawed
1 pound soft tofu
1 pound firm tofu
1 tbsp sugar
1/4 cup soymilk
1/2 tsp garlic powder
2 tbsp lemon juice
3 tbsp minced fresh basil
2 tsp salt
1 32-ounce jar of tomato sauce
Preparation:
Prepare the lasagna noodles according to package directions. Drain carefully and set aside on a towel.
Pre-heat oven to 350 degrees.
Squeeze the spinach as dry as possible and set aside. Place the tofu, sugar, soymilk, garlic powder, lemon juice, basil and salt in a food processor or blender and blend until smooth.
Cover the bottom of a 9x13 inch baking pan with a thin layer of tomato sauce, then a layer of noodles. Follow that with a layer of half the tofu and half the spinach. Continue in the same order, using half the remaining tomato sauce and noodles and the rest of the tofu mixture and spinach. End with the remaining noodles covered by the remaining tomato sauce.
Bake for 25 to 30 minutes, or until tomato sauce bubbles.
Looks like you are lactose intolerant or don't do animal products?