I found this recipe for Vegan poutine from The New Vegan Table. I can’t wait to try it!

Vegan Poutine

2-3 large baking potatoes
3-4 oz Mozzarella Teese, crumbled

Gravy
2 Tbsp Earth Balance
2 Tbsp flour
2 cups vegan beef flavored or mushroom stock
salt and pepper
Oil for frying

Peel the potatoes and cut into approximately 1/2″x4″ fries. Place the fries in a large bowl and cover with cold water. Set aside.

In a medium saucepan heat the Earth Balance over medium-high heat. Add the flour and cook, stirring, for several minutes to make a dark roux (it should be a dark brown, but not burnt). Stir in the stock and season with salt and pepper. Bring to a boil, reduce heat, and simmer until the gravy begins to thicken. Keep warm until ready to serve.

Heat oil to 375°. Drain potatoes and pat dry with paper towels. Fry, in batches if necessary, until golden brown. Drain on paper towels, and season with salt and pepper.

Place fries on serving dishes, pour gravy over the top, and top with crumbled Teese.

I found this amazing recipe at chowvegan.com. This chef is not just an amazing cook but a sick photographer!

Leek and Mushroom Quiche
Makes one pie

1 pre-made whole wheat pie crust
2 cloves garlic, minced
1 medium-sized leek, white and pale green parts only, coarsely chopped
5 ounces crimini mushrooms, thinly sliced
1/2 pound Bloomsdale spinach, or other fresh small leaf spinach
1 pound firm fresh tofu, water pressed out
1/2 cup soy milk
Salt and pepper
1/4 teaspoon ground nutmeg
1/2 tablespoon dried thyme
1/2 tablespoon dried parsley
1 tablespoon nutritional yeast
Olive oil

Preheat the oven to 400 degrees. Precook the pie crust according to the package directions if necessary.

Heat a skillet until hot, lightly drizzle with olive oil and saute garlic and leeks until done, season with salt to taste while cooking. Transfer to a dish and set aside. Heat skillet again and saute and season the mushrooms until cooked, drain any water and set aside. Saute and season the spinach until just wilted. Set aside until cool enough to handle. Squeeze out any water and coarsely chop.

In a food processor or blender, combine the tofu, soy milk, salt and pepper to taste, nutmeg, thyme, parsley and nutritional yeast, process until smooth. Transfer to a large bowl, add the vegetables, mix well and scoop into the pie crust, spreading the filling evenly. Bake for about 35 minutes, let the quiche cool for 10 minutes before slicing.

I found this amazing recipe at chowvegan.com. This chef is not just an amazing cook but a sick photographer!

Thai Salad with Strawberries
Serves 4

1 pint strawberries
1/2 pound Bloomsdale spinach or other fresh small leaf variety
1/4 cup pine nuts
2 tablespoons lime juice, about one lime
1 tablespoon soy sauce
1 tablespoon brown sugar
1/2 teaspoon chili garlic sauce
2 small green onions, minced
A few sprigs of fresh cilantro, minced

Wash and hull the strawberries, cut into 3/8″ cubes and set aside. Toast the pine nuts in a dry skillet over medium heat, stirring often until light golden or in an 350 degree oven on a baking sheet for about 10 minutes, shaking halfway through.

Combine the lime juice, soy sauce, sugar, chili garlic sauce, green onions and cilantro in a bowl and whisk together. Divide the spinach between the plates. Add the strawberries to the bowl of dressing and toss, then spoon on top of the spinach. Sprinkle with the pine nuts and serve immediately.

another amazing recipe from chowvegan.com.

Crispy Baked Tofu
Makes 10 to 12 slices

1 pound firm or extra firm tofu, drained and water pressed out
1 cup panko breadcrumbs
1 tablespoon nutritional yeast
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
Olive oil

Preheat the oven to 350 degrees. Cut the tofu into 1/4″ thick slices. In a shallow bowl, combine the breadcrumbs, nutritional yeast, onion powder, garlic powder and salt, mix well.

Brush a baking sheet with olive oil. Take one tofu slice and brush the sides and edges with olive oil, place in the breadcrumbs and coat well. Then place onto the baking sheet. Repeat until all the slices are coated.

Bake tofu slices for about 20 – 30 minutes until light golden brown and crispy, turning them over halfway through. Serve with your dipping sauce of choice – ketchup, bbq sauce, or ranch dressing.

Though Yourveganmom.com isn’t related to Vegan Dad, it’s got a lot of yummy comfort food recipes.

Mac ’n Cheese Bites

1 1/2 c. elbow macaroni, boiled in salted water, and drained
1 1/2 c. grated cheddar (I used Follow Your Heart)
2 T. minced green onion (yellow onion works too)

eggy mixture:

1 package firm silken tofu
1/4 c. soy milk
2 T. nutritional yeast
1 T. corn starch
1 T. butter (I used Smart Balance Light)
1/2 t. salt

Heat the oven to 375.  Grease two muffin pans with cooking spray.  

Whir all the ingredients for the eggy mixture in the blender or food processor until smooth. 

In a large bowl stir together the macaroni, the grated cheese, the minced onion, and the eggy mixture.  Spoon into the prepared muffin pans.  

Bake at 375 for 30 minutes or until the edges are nicely browned and the middle is firm.  

Cool in pan for a few minutes before you gently dump them out.  

Makes 18 smallish muffin-size macaroni bites or 48 tiny mini-muffin bites.

I found this amazing recipe at chowvegan.com.

Home-style Vegan Meatloaf
Makes 4 mini loaves
Adapted from the Chickpea Cutlets recipe in Veganomicon

1/2 small white onion, finely chopped
1 celery rib, finely chopped
2 small carrots, finely chopped
1 15-ounce can chickpeas
2 tablespoons + 1 teaspoon olive oil
3 garlic cloves, minced
2 tablespoons soy sauce
1/2 teaspoon lemon zest
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried sage
1/2 cup panko breadcrumbs
1/2 cup vital wheat gluten
1/4 cup water
Ketchup for glaze

Heat sauté pan to hot, add 1 teaspoon olive oil. Sauté onion until translucent, then add the carrots and celery. Cook for about 2 minutes; set aside and let cool.

Preheat the oven to 375 degrees. Drain and rinse the chickpeas. Place in a large bowl, and smash with a fork. Add the rest of the ingredients including the cooked vegetables. Mix together and knead for a few minutes until strings of gluten have formed and everything sticks together in a big ball.

Divide the ball into 4 equal pieces. Shape each piece into a small loaf. Line a baking sheet with tin foil and lightly oil. Place the loaves on the tin foil and brush both sides with oil. Bake for 20 minutes. Turn over and glaze the top with ketchup. Bake another 10 minutes until firm. Cut into slices and serve with wasabi mashed potatoes or your favorite sides.

I found this blog called Vegan Dad and it’s pretty cool because it shows just how kid friendly veganism can be.

This is a nice, simple soup, perfect with the baguettes you see in the background.

INGREDIENTS
- 2 tbsp oil
- 1 large sweet onion, diced
- 1 shallot, diced
- 2 celery stalks, chopped
- 1 garlic clove, chopped
- 2 heads of broccoli, cut into florets
- about 3 cups water
- 2 cups cashew cream (or soy creamer/soy milk/coconut milk)
- salt and pepper to taste

METHOD
1. Heat oil in a large pot over medium heat. Saute onion, shallot, celery, and garlic for 15 mins, until nice and soft and stating to get golden.
2. Add broccoli and enough water to cover about 3/4 of the way up (about 3 cups). You don’t want too much water or the final soup will be too thin. Cover and simmer for 15-20 mins, until veggies are soft.
3. Blend broccoli mixture with an immersion blender (or what have you) until very smooth. Add in cashew cream and season to taste. Heat to desired temperature, then serve.

Courtesy of Chowvegan.com

Vegan Chicken Noodle Soup
Makes about 7 cups

6 cups water
1 tablespoon vegan chicken base bouillon
1/2 small onion, chopped
1 medium leek, white and a little of the green part, sliced into 1/8″ rounds
2 medium carrots, sliced into 1/8″ rounds
2 celery stalks, sliced
2 bay leaves
1/2 teaspoon granulated onion powder
Salt and pepper to taste
1 teaspoon olive oil
1 7-ounce package Gardein chick’n filets, diced
2 tablespoon fresh parsley, chopped
4 ounces dried whole wheat linguine noodles

Dissolve the bouillon in one cup of boiling water, set aside.

Heat the oil in a soup pot over medium heat. Add the onions and leeks, sauté until translucent. Add the carrots and celery and sauté for 2 minutes.

Add the bouillon broth and the rest of the water, bay leaves, granulated onion and salt and pepper to taste. Increase the heat to bring to a boil, then turn down to simmer for about 5 minutes.

Add the veggie chicken pieces, parsley and the noodles broken into thirds. Bring to a boil and reduce to simmer for 10 minutes. Discard the bay leaves before serving.

I don’t remember where I found this recipe but it looks DELISH!

Ingredients

1 pkg mushrooms, sliced (I used 2 portobello caps)
2-3 cloves garlic, minced
1 TBL olive oil
1 TBL soy sauce
1 tortilla
Tofutti’s herb & chive cream cheese
fresh basil

Preheat the oven to 350. Pop the tortilla in the oven on a baking sheet and let it crisp up ( I didn’t pay attention to how long it took, sorry). In a saute pan over medium heat, add the oil and garlic. Next, add the mushrooms and once they get a nice sear, add the soy sauce. Saute another 3-4 minutes. Spread the cream cheese onto the crisp tortilla and then top with the garlicky mushrooms. Chop up some fresh basil to garnish on top. Cut into slices and feel free to pig out!

Hollandaise sauce
Cooked Noodles
Brocolini
1 pkg Potobello Mushrooms
1 TBL olive oil
2 TBL lemon juice
1 TBL soy sauce
1/4 cup nutritional yeast

Heat olive oil in a large saute pan over medium heat. Add the mushrooms to the pan and cook until nicely seared. Then, add the soy sauce to to pan and cook an additional couple minutes. Set aside the mushrooms. Add the brocolini to the pan and saute with the lemon juice. Add the mushrooms back into the pan along with the noodles, sauce and nutritional yeast. Coat well. Yum!

BBQ Yuba Ribs
Makes 4-5 servings
Adapted from the Un-Ribs recipe in Kathy Cooks by Kathy Hoshijo

1 6-ounce package dried bean curd sticks
1/2 cup water
1/4 cup nutritional yeast flakes
1/4 cup smooth peanut butter
2 tablespoon white miso
2 teaspoon smoked paprika
1 cup bbq sauce

Soak the bean curd sticks in water for a few hours until soft. Drain and squeeze out any water. Cut into 4-6″ lengths, if there’s any hard pieces (usually where it folds) cut those off.

Preheat oven to 350 degrees. Line a baking sheet with a lightly-oiled piece of tin foil. In a large bowl, mix the rest of the ingredients except the bbq sauce into a smooth thin paste. Coat the bean curd sticks in the paste and place on the baking sheet in a single layer.

Bake for 25 minutes or until the bottoms are crisp and browned. Remove from the oven and mix with the bbq sauce. Place back onto the baking sheet in a single layer and bake an additional 10-15 minutes.

Roasted Tofu with Leeks and Black Bean Sauce
Serves 2

1 16-ounce block of extra-firm tofu
1 teaspoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon paprika

Sauce
1 medium leek, white and some green part, cut into 2 inch sections
2 tablespoons fermented black beans, mashed with a fork
1 teaspoon oil
1 garlic clove, minced
1/3 cup water
Arrowroot dissolved in water

Preheat the oven to 450 degrees. In a bowl, combine the oil, salt and paprika. Cut the tofu into cubes and gently toss to coat with the mixture. Place each tofu cube in a single layer on a baking sheet lined with parchment. Roast for 15 minutes on each side.

Heat a wok to hot, add the oil. Swirl the oil to coat the wok. When the oil is hot, add the garlic and black beans. Stir-fry for a few seconds, then add the leeks. Stir-fry for a few minutes, add the water and cook until the leeks are tender.

Slowly add the arrowroot mixture and stir to thicken the sauce to desired consistency. Add the tofu and mix well. Serve with rice.

Cream Cheese Cut Out Cookies

• 1 cup non-dairy butter, softened
• 8 ounces non-dairy cream cheese, softened
• 1 1/2 cups sugar (10.5 ounces)
• 1 tablespoon flax meal + 3 tablespoons water
• 2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour (17.5 ounces)
• 1/2 teaspoon salt

In a small bowl, mix flax meal and water and set aside to thicken.  In a medium bowl, whisk together flour and salt.  In the bowl of an electric mixer, beat butter and cream cheese until fluffy.  Add sugar and beat again until fluffy and light.  Add the thickened flax mixture and the vanilla – again, beat until light and fluffy.  Stir in the flour and salt until just combined.  Chill until firm, at least 1 1/2 hours or overnight.  

On a lightly floured surface, roll to 1/4 inch thickness.  Cut out and bake on ungreased cookie sheets for 10-12 minutes at 375.  Let cool for a couple minutes on the cookie sheets before removing to cooling racks.  

Makes about 56 3-inch cookies.  

Strawberry Icing 

• 3 tablespoons strawberry puree
• 3/4 cups powdered sugar (4 ounces)

Sift powdered sugar into strawberry puree and whisk until smooth.  You should have a thick, mostly opaque glaze.  If it seems too thin, add more powdered sugar.  

To assemble:

Once cookies have completely cooled, spoon a small amount of glaze onto each cookie and spread into a v.  Let sit until the glaze has hardened, about 2 hours.  (The glaze won’t completely harden, but it will dry out enough for you to wrap up cute and give to your sweetheart.)

Chinese 5-spice Baked Tofu
Makes about 9 pieces

1 pound firm tofu
3 tablespoons brown sugar
1 1/2 tablespoons hoisin sauce
1 teaspoon soy sauce
1/2 teaspoon onion powder
1/2 teaspoon Shaoxing rice wine
1/2 teaspoon Chinese 5-spice powder
Salt and pepper to taste

Cut the tofu into 1/4″ thick slices. Wrap the slices in paper towels and place a heavy weight on top for about an hour.

Preheat the oven to 350 degrees.

Combine the ingredients for the marinade in a bowl and stir until well combined. If it seems a little too thick, add a tiny bit of water to thin it out. Add the tofu slices one at a time to the marinade coating well on all sides. Place the slices on a tin-foil lined baking pan. Bake for 15 minutes on each side.