Vegan Veggie Soup

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4 Servings
Vegetables American
Vegan Vegetarian Main Dishes soup garbanzo beans Healthy Eating kidney beans

1 tablespoon ve Oil for the pan
0.5 an on diced
2 cloves lic minced
2 stalks ery diced
2 med. rots diced
3 cups vegetable ck
1 can diced atoes
1/2 cup of fresh il
0.5 tsp sley
1 cup ta (any fun size. I used ziti)
1 cup fresh Green Vegetable (I used p peas)
1 can Garbonzo ns (do not drain)
1 can Kidney ns (do not drain)
1 salt and per to taste

Heat the oil on medium heat and add the onions until translucent. Add the garlic, celery, carrots and saute until soft (about 5 minutes). Add the tomatoes and vegetable stock. Bring to a boil and lower heat to a simmer. Add the basil, parsley and pasta and cook for 10 minutes. Add your green veggie and the beans. Cook on low for another 20-30 minutes. Add salt and pepper to taste.


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Vegan Black Bean Soup

6 Servings
Beans American
Vegan Meatless Low Fat Slow cook Soup Beans American

1 tablespoon ve oil
1 large on chopped
1 stalk ery chopped
2 rots, chopped
4 cloves lic chopped
2 tablespoons li powder
1 tablespoon ground in
1 pinch ck pepper
4 cups vegetable th
4 (15 ounce) cans ck beans
1 (15 ounce) can whole kernel n
1 (14.5 ounce) can crushed atoes

Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.


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Vegan Moussaka

1 Servings
Uncategorized
Main dishes Garlic Olive oil Cheese Onion Potato Tomato Dinner

2 lg ergines/eggplants,
2 md Courgettes/chini
1/2 c Soya ce/TVP
1 tb Vecon/vegetable ck
1/2 c ve oil (or less, but it
3 tb Vegan cheese
3 tb Pine kernels/nuts
3 md atoes, sliced
3 c te sauce (vegan
1 cn atoes
1 lg on
3 Cloves lic

Salt and let stand the aubergines for 2 hours. Rinse well and fry in some olive oil. Boil the potatoes for a couple of minutes and then fry in some olive oil till tender. Fry onions in the olive oil and add the garlic and courgettes. Add the soya mince which should have previously been rehydrated with some olive oil and some vegetable stock. Add the tomatoes and finally add the pine kernels and the cheese. You may like to add some herbs here, though this wasnt done traditionally. In a glass baking dish make layers of aubergines, tomato/mince sauce and the potatoes mixed with the white sauce. Make sure the top layer is a potato/white sauce mix. Bake in the oven for about 25 minutes at about 300 degrees F. From: Jim Porter Date: 05-13-93 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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Vegan SPAGHETTI CARBONARA

4 Servings
tempeh Italian
smokey salty Italian Main Dish tempeh

1 pound spaghetti fettucine or linguine
1 tablespoon ra virgin olive oil
1 1 cup dry te wine
6 oz. tempeh on chopped fine [LightLife Fakin’ Bacon]
1 tablespoon nstarch
1 1/3 cup soy k
6 tablespoon vegan ter [Earth Balance]
3 tablespoon nutritional st
1 tsp t
1 Additional nutritional yeast or vegan mesan fo
1 Freshly und pepper

Cook pasta according to package directions. Dissolve cornstarch and salt in soymilk and set aside. In large saucepan, heat oil over medium. Saute tempeh for about 5 minutes, or until heated through (You should be able to smell the smoky aroma). Turn up the heat to medium-high and pour in the wine to deglaze the pan. Cook for about 5 minutes, and transfer tempeh to another dish. Melt butter in the same saucepan over medium-low heat and sprinkle in nutritional yeast. Whisk together to make a roux, then slowly whisk in the milk. Turn heat to low, and cook until thick, whisking occasionallyabout 15 minutes. Add the tempeh, turn heat down very low, and simmer covered for about 10-15 minutes, stirring occasionally. Add pepper to taste. Toss over drained pasta and sprinkle generously with more nutritional yeast or vegan parmesan.


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