From Vegan Yumminess. Click here for original recipe. Ingredients: 10 ounces dried macaroni (or about 2⅔ cups) 1 cup peeled/diced yellow potatoes (or russets) ¼ cup peeled/diced carrots ⅓ cup chopped onion ¾ cup water (preferably use liquid from pot of boiled veggies) ½ cup raw cashews (can substitute with either 1/4 cup oil or … Continue reading Vegan Mac ‘n’ Cheese
Lentil Loaf
Ingredients: ½ cup ground sunflower seeds 1 cup cooked brown or green lentils ¼ cup cooked brown rice ¼ cup whole wheat bread crumbs ½ cup canned tomatoes ⅓ cup finely diced raw onion ⅓ cup finely diced celery 1 tsp salt ¼ tsp sage 1 Tbsp yeast flakes ½ Tbsp chicken-style seasoning 3 Tbsps … Continue reading Lentil Loaf
Vegetable Lasagna
Ingredients: 1-2 32 oz jars of tomato sauce 1 package whole grain noodles 2 cups shredded zucchini 2 cups shredded carrots ½ an eggplant, sliced and baked 1 recipe for tofu ricotta Directions Put ½ cup of tomato sauce in the bottom of a 9 X 13 pan. Next, layer 3-4 lasagna noodles, tofu ricotta, … Continue reading Vegetable Lasagna
Tofu Ricotta
Ingredients: 1 pound tofu 1 10 oz package frozen spinach 2 Tbsp lemon juice 1 tsp basil 2 tsp parsley ½ tsp onion powder ¼ tsp garlic powder ¼ tsp turmeric ¼ tsp cumin ⅛ tsp oregano ½ tsp salt Directions: Cook spinach and drain. Crumble tofu in a large bowl, add drained spinach, and … Continue reading Tofu Ricotta
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