Vegan Recipes

Mouthwatering Vegan Recipes^™ is an assemblage of delicious plant-based recipes inspired by Mediterranean and Eastern cooking, and created by Miriam Sorrell, a British native and resident of Malta. Click the image above to get her recipe for “Golden Cheezy Cauliflower ‘Cheese’ ”. You can also order her cookbook at Amazon.com. Plus, she has some cheeses that will blow your mind! As you will see shortly, we have many more of Miriam's recipes on hand, so stay close!

I also recommend the following cookbooks: Eaternity by Jason Wrobel, The Conscious Cook by Tal Ronnen, The Ultimate Uncheese Cookbook by Jo Stepaniak, and Vegan Soul Kitchen by Bryant Terry.

VegWeb,  VeganYumYum, and VegSource are also great resources for vegan delectables. And check out Gluten-Free, Soy-Free, Vegan for soy-free and gluten-free recipes. For recipes in Spanish, check out http://www.veganwiz.es/ and http://www.igualdadanimal.org/cocina. For classic Italian dishes, check out http://italianandvegan.com/recipes/. Lastly, for the lazy cheese addict who’s forever lost in the kitchen, the market is flooded with TONS of vegan cheese and other cheesy items. Click here and enter Cheese Heaven!

Mouthwatering Vegan Recipes^™

Mouthwatering Vegan Recipes has created quite a stir with its host of delicious vegan dishes. Some are Mediterranean-inspired, and some have an Eastern touch, but all are the result of vegan chef Miriam Sorrell's passion for great-tasting, super-healthy food, and her desire to cook with the best possible fresh produce available in her quest for eating without exploiting other animals.

Miriam's blog contains numerous recipes spanning more than a dozen categories. Below are 21 examples of Miriam's most favored recipes. Roll your cursor over each image, and you'll see a description of the dish shown there; click on the image, and you can access Miriam's recipe directly from her blog. Also make it a point to check out one of Miriam's most famous creations: a vegan egg!

Below are even more yummy recipes for you to try—all delicious, and 100 percent vegan, of course.

Fried unChicken

• 1 tsp. salt
• 1/2 tsp. onion powder
• 1 tsp. pepper
• 1 tsp. garlic powder
• 2 cups unbleached white flour
• 4 tbsp. nutritional yeast flakes
• 4 tbsp. yellow mustard
• 1/2 cup water
• 1 lb. mock chicken, diced or torn into chunks
• 3 1/2 cups vegetable oil

Mix together the salt, onion powder, pepper, garlic powder, flour and nutritional yeast in a deep bowl. In a separate bowl, dilute the mustard with the water and stir until soupy. Add 1/3 cup of the flour mixture to the mustard mixture and stir until the batter thickens. Dip large chunks of the mock chicken into the mustard batter, then drop each chunk into the flour mixture and coat with the desired amount of "crust". Fry the chunks in hot oil on nearly high heat in a large skillet until crispy golden brown, turning as needed. Serve hot or cold.

*I usually get some of Nasoya's Soy dressing for dipping. BBQ sauce and Vegenaise are great for dipping, too! Try your favorite sauces as well, as long as they're vegan.

Really Real-Tasting Chicken or Steak Fajitas

• 2 packages Lightlife Chicken or Steak strips
• 1 block Follow Your Heart cheddar cheese
• 1 package Tofutti "Better Than Sour Cream"
• 1 package flour tortillas
• 1 large green pepper
• 1 large red pepper
• 1 large onion
• 1 package Fajita seasoning (Most brands are vegan. Just check to be sure. I use Ortega)
• 1 tomato
• 1 jar of salsa (as spicy as you like it)
• lettuce

Start by cutting up the peppers and onion lengthwise (fajita style) and open the packages of Fajita seasoning and soy meats. Put the peppers, onions, seasoning and soy meat in a Reynolds hot bag, or seal it all up in aluminum foil. Seal the hot bag/foil and then shake it around a bit so that the seasoning is evenly distributed.

Put the hot bag in a heated oven at 400 degrees for 15-20 minutes depending on how well done you like your veggies. Remember, the soy meat can be eaten at any temperature without making you sick, so it only needs to be heated to the desired temperature, and to soak them in the spices and juices from the other veggies. (If you like mushrooms, you can always add them to the bag, too. They make a tasty treat!)

Warm tortillas in microwave. Be sure to cover them with plastic wrap so they won't go dry. Dice the tomato, chop the lettuce, shred the vegan cheese and put them in separate bowls.

When the soy meat is done, put the soy meat, cheese, sour cream, salsa, lettuce, tomato, and tortillas on the table. You can add guacamole if you want, but make sure it's vegan because some pre-made guacamole has milk in it. And let the family make their own delicious fajitas!

*This has always been a tremendous hit with my friends. I usually make Zatarain's Spanish rice for a side dish. Refried beans are good, too! Zatarain’s Spanish rice is vegan, but most of the other flavors are not. Always check your packages for animal ingredients before you buy.

Tofu-Spinach Lasagna

*This is one of my best-loved recipes, and it's easy and delicious! Don't let the tofu scare you. It's used in this recipe instead of the ricotta cheese that would ordinarily be in lasagna. It's so good no one will know it's vegan. None of my family did.

• 1/2 lb. lasagna noodles
• 2 10-oz. packages frozen chopped spinach, thawed
• 1 lb. soft tofu
• 1 lb. firm tofu
• 1 tbsp. sugar
• 1/4 cup soy milk
• 1/2 tsp. garlic powder
• 2 tbsp. lemon juice
• 3 tsp. minced basil
• 2 tsp. salt
• 4 cups (2 jars) vegan tomato sauce

Cook the lasagna noodles according to the package directions. Drain and set aside on a towel. Be careful not to let them stick together. If this happens, run warm water over them to separate. Heat oven to 350 degrees.

Squeeze the spinach as dry as possible and set aside. Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth.

Cover the bottom of a 9x13 baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third). Follow with a layer of half of the tofu filling and half of the spinach. Continue in the same order using half of the remaining tomato sauce and noodles and all of the remaining tofu filling and spinach. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes. Makes six to eight servings.

Beef Stroganoff

• 1/2 cup chopped onion
• 1 tbsp. vegetable oil
• 1 lb. veggie burger crumbles (Boca recommended)
• 1 10 1/4-oz. can mushroom gravy
• 2 4 1/2-oz. cans sliced mushrooms, drained
• 1/8 tsp. garlic powder
• 1/4 tsp. pepper
• 1/8 tsp. salt
• 1/2 carton Tofutti "Better Than Sour Cream"
• 3/4 cup white cooking wine
• 1 lb. egg-free pasta

In a large skillet, brown the onion in the oil. Add the remaining ingredients, except for the pasta; stir and cook over medium heat for 15 minutes. Boil the pasta. Drain. Serve the sauce over the noodles.

Vegan Mushroom Gravy

*A key ingredient in the Beef Stroganoff recipe and a pretty good staple all around. I included this recipe in case you can't find vegan mushroom gravy in your area.

• 1/4 cup flour
• 1 cup cold water
• 1 tsp. minced garlic
• 1/4 cup chopped mushrooms, any variety
• 1/8 teaspoon sage
• pinch of cumin
• black pepper to taste
• 1 tbsp. tamari or soy sauce
• 2 tsp. Vegan Worcestershire sauce
• 1/2 cup cold water
• 2 tsp. oil

Brown the flour in a heavy-bottomed saucepan over high heat. Using a wire whisk, stir the flour until it is a uniform golden brown color. Be careful—it burns quickly. When the flour is brown, quickly add 1 cup cold water and whisk until all lumps are gone and gravy is smooth.

Remove from heat and add garlic, mushrooms, sage, cumin, pepper, tamari, and Worcestershire.

Return to heat and blend. Add 1/2 cup cold water and oil, if desired. (The gravy does not need the oil, but it adds richness and flavor.) Blend well and serve. If you refrigerate the gravy, you may need to add additional water when reheating.

Tofu Scramblers (Easy Version)

*This is an easy recipe for making a vegan version of Scrambled Eggs. Just buy a spice packet of Fantastic Foods' Tofu Scrambler mix at any health food store, or the health food section of your local market.

• 1 stick of vegan margarine
• 1 package of firm or medium-firm tofu
• 1 package Fantastic Foods' Tofu Scrambler Mix

Drain the tofu of all water and press it with a dishcloth or paper towel to take out excess moisture. Set aside.

In a medium skillet, melt the margarine over low heat. When margarine is melted, crumble the tofu into the skillet with your hands. Rinse your hands and then— using a spatula—begin breaking the tofu up further and mix in the tofu scrambler spice pack over medium heat. Continuously mix the tofu and spices and margarine together and make sure to keep rotating the tofu in the pan so it won't burn or scorch. Keep doing this for 5-8 minutes. Turn off heat and serve with hash browns and toast.

Tofu Scramblers (From Scratch Version)

*This version tastes different from the one above because there are way too many spices needed to make the "Fantastic Brand" version.

• 1 package firm tofu, drained and crumbled
• 3 tbsp. canola oil
• 2 tbsp. Braggs Liquid Aminos (a tamari/soy sauce alternative available at any health food store)
• 1 tsp. turmeric
• 1/2 tbsp. chili powder
• 1 small onion, minced
• 1 small tomato, minced

Drain the tofu of all water and press it with a dishcloth or paper towel to take out excess moisture. Set aside.

In a medium skillet, add the oil and sauté the onions over medium heat until soft. Add the tomatoes and stir for one minute. Add all the other ingredients. (Make sure you are crumbling the tofu with your hands into the skillet as the last ingredient.)

Rinse your hands of excess tofu and then, using a spatula, begin breaking the tofu up further and mix together all ingredients over medium heat. Continuously mix and make sure to keep rotating the tofu in the pan so it won’t burn or scorch. Keep doing this for about 5 minutes. Turn off heat and serve with hash browns and toast.

Best-Ever Green Bean Bake

• 1/4 cup (1/2 stick) vegan margarine
• 1/4 cup flour
• 1 1/2 cups vegan mushroom soup (The best is Imagine Foods' Creamy Portobello Mushroom)
• 1 tbsp. soy sauce
• 1/2 tsp. garlic powder
• 2 tbsp. vegetable oil
• 1/4 cup nutritional yeast flakes
• 2 14.5-oz. cans French-style green beans, drained
• 1 2.8-oz. can French-fried onions

Heat the oven to 350 degrees. In a saucepan, melt the margarine over low heat. Add the flour and whisk until it forms a roux. Add the mushroom soup, soy sauce, and garlic powder, whisking until the sauce is thick and bubbly. Add the vegetable oil and nutritional yeast. Whip until smooth.

Pour the sauce into a small casserole dish, add the green beans, and stir to coat. Bake for 10 minutes, then top with the French-fried onions and bake for 10 more minutes, until browned and bubbly. Makes four servings.

Fettuccini Alfonso

*This recipe is from The Uncheese Cookbook by Joanne Stepaniak.

• 1 1/2 cups frozen corn kernels
• 1 1/2 cups soy milk
• 2 tbsp. tahini
• 1 tbsp. onion granules
• 1 tsp. salt
• 1 lb. fettuccini (eggless of course)
• white pepper (optional)

Thaw the corn kernels. Place the corn, soy milk, tahini, and seasonings in a blender or food processor and blend until completely smooth. (It may take several minutes to completely pulverize the corn.) Pour the blended mixture into a medium saucepan and warm over medium-low heat, stirring often.

While sauce is heating, cook the fettuccini in a large pot of boiling water until al dente. Drain well and return to the pot. Add the heated sauce and toss until the pasta is evenly coated. Serve immediately, topping each portion with pepper if desired. Makes six servings.

Garlicky Sautéed Greens

• 6 cloves garlic, sliced
• 3 tbsp. extra virgin olive oil
• 16 cups (packed) stemmed and roughly chopped Swiss chard (about 5 large bunches)
• 1/2 tsp. red-pepper flakes
• 1/2 tsp. salt

Heat garlic and oil in large skillet over medium-low heat until garlic begins to turn golden, about 3 minutes. Transfer mixture to small bowl and set aside.

Add greens, red-pepper flakes, and salt to skillet. Using tongs, turn greens until wilted enough to fit in pan. Raise heat to medium, cover and cook 7-10 minutes, tossing. Transfer greens to a colander to drain. Return greens to pan and toss with reserved garlic and oil mixture. Refrigerate leftover greens in an airtight container for up to 3 days.

Stuffed Peppers

• 1 cup orzo pasta
• 2/3 cup fresh parsley
• 1/4 cup soy parmesan cheese
• 2 tbsp. chopped walnuts
• 1 1/2 tsp. dried basil
• 1 tsp. salt, divided
• 1 clove garlic
• 1/4 cup olive oil
• 12 oz. veggie burger crumbles (Boca recommended)
• 1 medium tomato, seeded and chopped
• 4 bell peppers
• 1 12-oz. jar tomato sauce

Heat the oven to 350 degrees. While oven is heating, cook the orzo according to the package directions. Drain.

Place the parsley, soy parmesan, walnuts, basil, 1/2 tsp. salt and garlic in a food processor or blender and pulse until blended. With the food processor running, slowly add the olive oil and process until smooth to form a pesto. In a large bowl, combine the veggie burger crumbles, orzo, pesto, 1/2 tsp. salt and the chopped tomato.

Cut the tops off the peppers and scrape out the insides, removing the seeds. Fill the peppers with the veggie burger mixture and put the tops back on them. Pour the tomato sauce into an 8-inch glass baking dish. Place the peppers upright in the dish and bake for 20 minutes. Makes four servings.

Betta Feta

*This recipe is also from The Uncheese Cookbook by Joanne Stepaniak. The delicious faux feta tastes very much like dairy feta and is just as adaptable. Crumble it over pasta, grains, or raw vegetable salads.

• 1 lb. (16 oz.) firm regular tofu, cut into 1/2-inch cubes
• 1 1/2 cups water
• 1/2 cup light or chickpea miso
• 3 tbsp. white wine vinegar
• 2 tsp. salt

Place tofu cubes in a medium saucepan and cover with water. Bring to a boil, reduce heat, cover and simmer 5 minutes. Drain well. While tofu is simmering, prepare brine by whisking together remaining ingredients. Add drained hot tofu cubes to brine and let cool at room temperature 20 minutes. Chill uncovered in refrigerator until cold to the touch. Cover and chill at least 2 to 7 days before serving. (The longer marinating time will produce a richer tasting, more flavorful feta.) Shake or stir contents occasionally to ensure all cubes are evenly covered with brine. Keeps at least two weeks in the refrigerator. To serve, remove feta with a slotted spoon and drain well.

Kreplach (Jewish wonton/ravioli)

*This is a triangular-shaped pasta dumpling filled with minced soy meat. Roll kreplach dough to optimum thinness so that the buried treasure shows through. If wrappers are not paper-thin, your kreplach will taste like crap-lach! This recipe is fabulous for appetizers, or as a tasty addition to unChicken soup.

Soy Meat Filling

*Prepare soy meat filling and refrigerate before you begin preparing dough for the wrappers.

• 1/4 bottle extra virgin olive oil
• 1 onion, finely chopped
• 1 bag veggie burger crumbles (Boca recommended)
• 1/4 cup finely chopped fresh parsley
• 1 tsp. salt
• 1 tsp. ground black pepper

Heat enough olive oil to cover bottom of medium sized skillet and sauté onions until nicely browned. Add veggie burger crumbles to pan and add 2 more tbsp. olive oil and brown until hot. Transfer contents of skillet into a medium-sized bowl and let cool in fridge.

When dough is ready, thoroughly mix soy meat and onion mixture with all remaining ingredients.

Wrappers

• 3 cups flour
• 1 tsp. salt
• 1 cup Egg Replacer (available at most grocery stores nowadays)
• Mildly warm tap water

Sift flour and 1 tsp. salt into a large bowl, and create a well in the center. Spoon 3/4 of egg replacer into the well, and, wetting your hands, knead into dough. Add water, and continue kneading and adding water as necessary until dough is smooth. Roll dough into a ball, and place in bowl. Cover bowl with damp cloth, and refrigerate for 30 minutes.

On well-floured board, roll dough as close as possible to paper thinness with floured rolling pin. Cut the dough into 4x4 inch squares. You can roll each individual square a bit thinner before filling it. Have a bowl with the rest of the egg replacer, a teaspoon, and filling at hand. Place flatware teaspoon of filling (or as much as you can) in center of square and fold diagonally to create a triangle. Seal sides with egg replacer.

Bring a large pot of water to a vigorous boil. Add 1 tbsp. salt, drop kreplach in, and cook for 20 minutes. Retrieve kreplach from boiling water carefully with slotted strainer spoon or indented spatula. Treat them gently. They are fragile when taken out of boiling water. Let them cool on a platter, and serve.

Vegan "Cadbury Eggs"

*From www.TopSecretRecipes.com

• 1/2 cup light corn syrup (or brown rice syrup )
• 1/4 cup Earth Balance Natural Buttery Spread, softened
• 1 tsp. vanilla
• 1/4 tsp. salt
• 3 cups powdered beet sugar, or powdered very light unbleached sugar
• 4 drops yellow food coloring
• 2 drops red food coloring
• 1 12-oz. bag organic vegan chocolate chips
• 2 tbsp. vegetable shortening (Spectrum and Smart Balance are non-hydrogenated)

Combine the corn syrup, margarine, vanilla, and salt in a large bowl. Beat well with an electric mixer until smooth. Add powdered sugar, one cup at a time, mixing by hand after each addition. Mix well until creamy. Remove about 1/3 of the mixture and place it into a small bowl. Add the yellow and red food coloring and stir well to combine. Cover both mixtures and refrigerate for at least 2 hours, or until firm.

When mixtures are firm, roll a small, marble-size ball from the orange filling, and wrap around it a portion of the white filling that is roughly twice the size. Form this filling into the shape of an egg and place it onto a cookie sheet that has been brushed with a light coating of shortening. Repeat for the remaining filling ingredients, then refrigerate these centers for 3-4 hours or until firm.

Combine the chocolate chips with the shortening in a glass or ceramic bowl. Microwave chocolate on high speed for 1 minute, then stir and microwave again for 1 more minute, and stir. Use a fork to dip each center into the chocolate, tap the fork on the side of the bowl, then place each candy onto wax paper. Chill.

After 1-2 hours of chilling, dip each candy once more and chill for several hours, or until completely firm. Makes 2 dozen candy eggs.