Vegan Broccoli and Cheese Soup

2 tbsp olive oil (or enough to coat pan)
1 onion, diced
2 cloves garlic, minced
2 cups vegetable broth
2 cups unsweetened Kikkoman soy milk
1 bunch broccoli, florets cut, stems chopped
3/4 cup nutritional yeast
2 tsp lemon juice
3/4 tsp salt + additional for onion
1/2 tsp pepper

Slightly altered from Chloe's Kitchen

Vegan Yeastless Focaccia

Olive oil for brushing and coating
2 cups unbleached flour + more as needed
2 teaspoons baking powder
1 teaspoon salt
1 cup water
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic salt
1 1/2 teaspoons crushed dried basil
1/4 cup Daiya vegan mozzarella shreds (optional)

Preheat oven to 425 degrees F (220 degrees C). Brush a 9x13 inch pyrex with olive oil.
In an electric mixer fitted with a dough hook, sift together flour, baking powder, and salt. Add to the water and mix on medium speed until dough forms a ball, adding an additional half a cup to one cup of flour as needed. (Or, stir together water, flour, baking powder, and salt in large mixing bowl. Turn dough out onto floured surface and knead until it forms a ball.)
Plop dough into pyrex. With floured hands, spread dough to 1/4-inch thickness. Rub the top and sides of dough with olive oil. Season with cayenne, garlic salt, basil, and vegan cheese if using.
Bake in preheated oven for 15 minutes.

Altered from http://allrecipes.com/recipe/exquisite-yeastless-focaccia/

Vegan Schiacciata

2 lb fine semolina (durum) flour
1/2 cup warm water
3 envelopes of dry yeast
3 tablespoons of olive oil
½ teaspoon of sugar
pinch of salt
1 bag Daiya mozzarella shreds
Tofurky slices
Tofurky pepperoni

In a bowl mix the warm water and the yeast. Add the sugar, 1/2 cup of flour, mix until it is well blended and a soft dough is obtained. Should it be too dry add some water, if it is too watery add flour. Set aside covered in a warm place. After 45 minutes to 1 hour combine risen dough with remaining flour add some lukewarm water, the oil, pinch of salt and knead to obtain an elastic dough, similar to the bread dough. Make a ball, cut across the top to allow it to rise, cover and put in a warm place until it almost doubles in size, 1 to 2 hours. On a floured surface roll dough out thinly. Top bottom half with daiya, tofurky slices, pepperoni, and more daiya. Fold top half of dough on top of the filling. In a 375 degree preheated oven, bake for 30 to 40 minutes, until light golden brown. Cut into four slices and finish each with grill marks in a panini press. Enjoy!

Vegan Hamburger Helper

1/2 pound elbow macaroni, cooked and drained (may substitute with ditalini)
2 cups Ragu pasta sauce (I mixed 7-herb tomato and Tomato, garlic, & onion flavors)
1/2 cup Boca burger-style crumbles
1 tablespoon chili powder
1 teaspoon cumin
1/4 tsp tabasco
1/2 cup unsweetened Kikkoman soy milk
1/2 cup Daiya cheddar cheese shreds + extra for topping

Cook the pasta as directed in a large pot.
While pasta is cooking, in a medium pot over low heat, mix together pasta sauce, Boca crumbles, chili powder, cumin, and tabasco stirring well after each addition. Add soy milk and Daiya shreds, stir and remove from heat.
Drain pasta and transfer sauce into large pot. Mix in macaroni. Transfer individual portions to bowls, top with Daiya shreds, and microwave for 30 seconds or transfer contents of large pot into a casserole, top with Daiya shreds, and bake for 10-15 minutes at 425 degrees.

Altered from http://vegweb.com/recipes/healthier-hamburger-helper

Vegan Potatoes Au Gratin

6 large potatoes, peeled and cubed
1 1/4 cups vegetable broth, divided
2 tablespoons all-purpose flour
1 teaspoon seasoning salt
1/2 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/8 teaspoon nutmeg
2 cups soy milk
3/4 cup + 3/4 cup Daiya nondairy cheddar cheese shreds
1 cup soft bread crumbs
Paprika for sprinkling

Preheat oven to 350 degrees F.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and place in a 9 x 13 inch baking dish.
Meanwhile, in a small saucepan over high heat, boil 2 tablespoons of broth. Reduce heat to low. Stir in flour, seasoning salt, pepper, mustard and nutmeg. Gradually add soy milk, stirring constantly until thickened. Stir in 3/4 cup of cheese. Stir constantly until cheese is melted. Pour over potatoes.
In a small bowl combine the remaining broth and the bread crumbs. Spoon evenly over potatoes. Top with remaining soy cheese. Sprinkle with paprika.
Bake in preheated oven for 20 minutes.
Cheese sauce only covers the potatoes half way so soymilk and spices may be doubled if more sauce is desired.

Altered from http://allrecipes.com/recipe/vegan-potatoes-au-gratin/

Vegan Thin Crust Pizza

    2 cups flour
    2 teaspoons baking powder
    1 teaspoon salt
    2 tablespoons olive oil + 1 tablespoon for brushing (I used canola oil)
    2/3 cup water
    1/2-3/4 cup marinara or pizza sauce (I used 1 1/2 cups and it came out gooey but delicious)
    3/4 bag of daiya mozzerlla cheese shreds
    1/4 of a green pepper, sliced
    1/4 of a red pepper, sliced
    1/4 of a small onion, sliced

Preheat oven to 450 degrees F. Line a pizza pan with foil. Mix flour, baking powder, salt, olive oil, and water in a bowl and knead until fairly smooth.  Roll out into pizza dough shapes on lightly floured counter or cutting board. You can make one big pizza or a few personal size pizzas with this amount.
Roll out the dough as thinly as possible, usually about 1/4" thick, and fold the edges in a little bit. Prick all over the center of the crust(s) with a fork and put the crust(s) on prepared sheet; bake for 5 minutes.
When crust is finished pre-baking, spread a small amount of oil over each one and then cover with sauce.
Top with vegan mozzarella and parmesan. Put back in the oven for 12-15 more minutes. Enjoy!

Altered from http://vegweb.com/index.php?topic=38620.0

Vegan Sundried Tomato Mozzarella Tofu Patties

12 oz textra box firm tofu
1 package Tofu Burger Patty Mix
3 pieces sundried tomatoes + 2 tbsp oil from jar of Giada Sundried Tomatoes
1/2 cup Daiya nondairy mozzarella cheese shreds

With a pair of scissors, cut off 4 triangle ends of the tetra box of tofu, carefully draining the liquid inside. Cut off the top of the box and empty into a small mixing bowl.
Grab three pieces of sundried tomatoes from the jar and slice them approximately into 1cm pieces. Add Tofu Burger Patty Mix to the bowl and knead together. Add half sundried tomatoes to the bowl, knead again, and then the remaining half to evenly distribute the tomatoes. Do the same with the cheese.
Warm a large skillet on medium heat and add 2 tbsp oil from the jar of sundried tomatoes. Divide the tofu mixture into 5 pieces and form 5 patties. Cook until patties move easily in the pan and flip to brown the other side. Serve with your choice of bread, rice and vegetables (e.g. bell peppers and eggplant), or delicious by themselves.

Altered from recipe on Tofu Burger Patty Mix

Vegan Kabocha Squash Lasagna

9 lasagna ribbons

2 1/2 cups brown onions (3 small onions), chopped
2 tbsp olive oil

1 pound Kabocha squash (half of a small squash), peeled and cut into 1/4″ slices

2 cups veggie broth

1 tsp thyme

1 tsp sage

1 box tofu

2 tbsp lemon juice
2 tsp onion powder
1 tsp salt
1/2 tsp freshy ground pepper
1/2 tsp cayenne pepper

1 package Daiya nondairy cheddar cheese shreds

Preheat oven to 375°F.

Preheat large saute pan for 30 seconds. Add 2 tbsp olive oil and saute onions until soft, stirring occasionally. Transfer to a bowl and set aside.

Return same pan to heat and add sliced squash, broth and herbs. Bring to a boil and cook on high heat until broth almost all of the broth has evaporated. Separate from broth and set aside.

Meanwhile blend tofu with the lemon, onion powder, salt, pepper, and cayenne.

Coat a 13 x 9 x 2-inch pyrex with the remaining broth.

Lay down 3 lasagna noodles and coat with tofu ricotta. Place squash on top of the lasagna in a thin layer. You’ll be making two layers of the squash so just use half now. Place half of onions on top of squash and sprinkle around desired portion of shredded daiya. Repeat for the second layer.

Top with the final 3 lasagna sheets. To finish sprinkle with shredded daiya.

Bake for 20 min or until daiya shreds are melted.

Altered from http://gavanmurphy.com/butternut-squash-lasagna/

Vegan Spinach Lasanga

2 cans Hunt's tomato sauce or Prego or Ragu
1 box lasagna ribbons, boiled and drained
1 block firm tofu
1 small onion, diced
4 cloves garlic, minced
1 block vegan gourmet mozzarella cheese, shredded or ~2 cups Daiya Mozzarella Cheese, shredded
2 cups frozen spinach, boiled and drained
2 tbsp lemon juice
3 tsp basil
1 tsp oregano
1 tsp salt

In a blender, process tofu, onion, garlic, juice, basil, oregano, and salt then mix in spinach. Cover the bottom of a 9x13 Pyrex with 1 cup of sauce. Place three ribbons on top of the sauce about an inch apart. Cover the ribbons with half of the tofu mixture and 1/2 cup of the cheese. Place three more ribbons on top of the tofu mixture about an inch apart. Cover the ribbons with 1 cup of tomato sauce, the rest of the tofu mixture, and another 1/2 cup of cheese. Place three more ribbons on top of the tofu mixture about an inch apart. Cover the ribbons with 1 cup of tomato sauce and 1 cup of cheese. Bake at 350 degrees for 30 minutes and cool. 


Altered from How it All Vegan! cookbook

Vegan Cheese Sauce

1/2 cup unbleached flour
1/2 cup nutritional yeast
1 1/2 - 2 cups water
2 tbs soy margarine
1 tbs yellow mustard
garlic salt to taste

Additional spices can and should be added at your discretion. Yummy add-ins are curry powder, turmeric, red pepper, powdered mustard, cumin, etc.
Mix flour and nutritional yeast in saucepan. Add enough water to form a thin paste and mix thoroughly to avoid any dry pockets. Add the rest of the water and turn on heat to medium. Stir continually until sauce reaches desired consistency. Remove from heat and stir in margarine. Add yellow mustard, garlic salt, and any other spices you wish.

From http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=122