chubby vegans.

[image: a browned casserole topped with herbs.]

vegandelight:

Vegan Creamy Potato Bake

Ingredients
1 kg potatoes, peeled and sliced (1 cm width)
1 lg onions, thinly sliced (still round)
400g silken tofu
1 cup blanched almonds (soaked in water for 30-60 mins, then drained)
1 clove garlic, crushed
4 tbsp lemon juice
1/2 tsp salt
1 tsp arrowroot
Pinch of nutmeg
1 1/2 cups almond milk
2 tbsp chopped dill
1/3 cup capers

To Make
1. Preheat the oven to 180 degrees.
2. Combine the the almonds, garlic, lemon juice and 1/2 cup almond milk in a food processor. Process until smooth and the almonds aren’t gritty.
3. Add the tofu, salt, nutmeg, arrowroot and the rest of the almond milk. Process to form a smooth creamy sauce.
4. Layer half the sliced potatoes on the bottom of a large baking dish. Top this with a layer of the sliced onions.
5. Sprinkle the capers and the chopped dill over the top of the onions. Layer the remaining potatoes over the top.
6. Pour the creamy sauce over the top of all of it, covering all the potato evenly.
7. Cover with aluminium foil and bake for 20 minutes, or until the potatoes are tender to pierce.
8. Remove the foil and bake for another 5-10 minutes or until the top is browned (if you have an oven with elements that separate then you may wish to switch it to a “top-only” setting to aid this). Serve.

Serves 4, or 6 as a side dish. Perfect to bring to a family gathering or a potluck!

vegandaybyday:

Ingredients:
- 150g tofu
- 100ml soy cream milk
- ¼ cup soy milk
- a handful of basil leafs
- 1 tbsp. Olive oil
- 1 tsp. Salt
- 1/3 tsp. Black pepper
- 1/3 tsp. Nut meg

Preparation:
1. Cut tofu in small pieces and pour them on a blender.
2. Add soy cream milk, soy milk, basil leaves, olive oil, salt, balck pepper and nut meg to the blender.
3. Blend the mixture for 3-4 minutes or until everything is fully incorporated.

Makes about 2 cups.

veganhophead:

My wife’s family does a Lasagna dinner for Christmas, well Christmas Eve this year.
I’ll forgo the meat and cheese. I’m bringing my own.

Ingredients:
1 - 12oz box lasagna noodles (Your choice)
1 - 16oz package Firm Tofu
1 - 16oz jar Pasta Sauce
1 - 4 pack Field Roast Italian Sausage
6-12 Kalamata Olives diced
2 Tbsp Italian Seasoning
1/2 Tbsp Dry basil (my Italian Seasoning doesn’t have basil, yours may)
1/2 Tbsp Garlic Powder
Tamari
1 Package of Daiya Mozzarella Style Shreds (or your choice brand)

Drain tofu, drop into a mixing bowl and mash with a potato masher or strong fork until it is the consistency of Ricotta cheese. Add Italian Seasoning, Basil, Garlic Powder, Kalamata olives, and couple dashes of tamari to taste. Stir tofu mixture, put a lid on it and refrigerate, for now. (I refrigerated it overnight.)

Remove the plastic casing from the Field Roast Italian Sausages, place the links in a bowl. It’s OK if they break because next you take the back of a strong fork, and mash the links until they are the consistency of ground meat. In a large frying pan, warm a splash of Olive Oil over medium heat. Once warm, add the sausage, and just brown it. Remove from heat.

Cook lasagna noodles per package directions.

To construct, spoon some pasta sauce onto the bottom of large baking dish, just enough to coat. Put one layer of lasagna noodles to cover the bottom. Spoon tofu mixture and spread to cover noodles. Put another layer of noodles on top of tofu mixture. The next layer is your sausage. Add some pasta sauce to the sausage if it looks too dry. Top that with another layer of lasagna noodles. Generously top that with pasta sauce then the Daiya Mozzarella.

You can cover that and it should keep in the refrigerator for up to a week. When you’re ready to bake it, put it into a 350 degree oven for 25-30 minutes, or until it’s warmed back up and the cheeze is melted.

And I’m sure that if you take this somewhere where there is meat and cheese filled lasagna, and someone accidentally has some of this, as I’m expecting will happen tomorrow, I doubt they will be disappointed. I’ll let you know the verdict.

hardcorevegan:

So I’ve actually made this before for school. Not only did I love it, but everyone in all of my classes did, even super anti-anything vegan people. It’s awesome.

If you have a really old blender (like me), you might want to kind of mash everything up with a fork before you blend it. The tofu can be kind of hard on the blender.

Ingredients:

• 1/2 pound firm or extra firm tofu, pressed
• 1 15 ounce can pumpkin
• 1/2 cup sugar
• 1/4 cup maple syrup
• 1 tsp vanilla
• 1/2 cup cocoa
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 2 tbsp soy milk
• 1 pre-made pie crust

Preparation:

Pre-heat oven to 400 degrees.

Process all ingredients in a blender or food processor until smooth and creamy, adding more soy milk if needed.

Bake for 30 to 35 minutes, or until set. Serve with a dollop of whipped cream if desired.

(via )

[image: Stuffed wontons on a bed of lettuce.]

hugthemall:

Dipping sauce

• 1/3 cup half  (1/2) soy sauce and half (1/2) Braggs Amino Acids
  
• 1 green onion, very thinly sliced
• 2 tablespoons seasoned rice vinegar ( I used a garlic seasoned rice vinegar)
• 2 teaspoons oriental sesame oil

Dumplings

• 1 tablespoon minced fresh ginger
• 2 garlic clove, peeled
• 12 ounces fresh asparagus, trimmed, quartered crosswise
• 8 oz firm tofu, drained and cut into pieces
• 3 green onions, quartered
• 1 teaspoon oriental sesame oil
• 1 teaspoon Braggs Amino Acids
• 1/4 teaspoon sea salt

• All purpose flour
• Wonton Wrappers – egg free (try local Indian grocery)

• Romaine lettuce leaves – or any kind of lettuce will work

Directions:

For dipping sauce:
Stir all ingredients in small bowl to blend.

For dumplings:

Finely mince ginger and garlic in food processor. Add asparagus and next 5 ingredients; pulse, process until asparagus is finely chopped but not pureed.

Sprinkle baking sheet with flour.

Place 1 wonton wrapper on work surface. Spoon 2 teaspoons asparagus mixture into center. Moisten edges of wrapper with water; gather corners together over filling. Twist edges of wrapper together, enclosing filling completely.

Place dumpling on baking sheet. Repeat with remaining wrappers and filling. (Sauce and dumplings can be made 8 hours ahead. Cover separately and chill.)

Place steamer rack in large pot. Pour enough water into pot to reach depth of 1/2 inch. Line steamer rack with lettuce leaves. Bring water to simmer. Working in batches, arrange dumplings side by side (but not touching) on rack. Cover and steam 15 minutes.

Serve dumplings with dipping sauce.