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 Spaghetti Nepolitan

1lb spaghetti
2 Tofurky hot dogs, cut into 1/4″ pieces
2 tbsp canola oil
2 medium onions, sliced
1 cup Japanese ketchup
1/2 cup okonomi sauce
1/3 cup unsweetened soy milk
4 tsp Japanese sugar
salt and pepper

Boil pasta until al dente.
While pasta is cooking, heat oil in a wok and fry the hot dog for 1 minute over medium heat.
Add onion and cook for 3 minutes over medium heat.
Add ketchup, okonomi sauce, soymilk, sugar, stir and simmer for 10 minutes over low heat. Drain spaghetti and add to sauce, mixing until well incorporated. Add salt and pepper to taste. Enjoy!

Altered from http://www.japanfoodaddict.com/noodles/spaghetti-neapolitan/

Vegan Sweet Rice With Mango (Khao Neeo Mamuang)

1 1/2 cups longrain sweet rice
2 cups water
1 1/2 cups coconut milk
1 cup cane sugar
1/2 teaspoon salt
Manila mangoes

Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour. Serve with peeled and sliced mango. If desired to serve with sauce, see original source for sauce recipe.

Slightly altered from http://allrecipes.com/recipe/thai-sweet-sticky-rice-with-mango-khao-neeo-mamuang/

Vegan Soy Sauce Vinegar Chicken (Adobo)

1/2 to 1 package gardein chicken, Boca ground beef, or cubed firm tofu
1/2 cup of soy sauce
1/2 cup white vinegar
1/2 tsp pepper (1/4 tsp pepper for Boca ground beef)
2 bay leaves
1 tbsp sugar
3 garlic cloves, minced
2 tbsp canola oil
3 cups cooked rice

In a large skillet or wok, heat oil. Saute garlic slightly until it's flavour releases.
Add fake meat and mix until warm.
Add vinegar, soy sauce, pepper, bay leaf, sugar, and stir well to combine.
Simmer for several minutes until vinegar is reduced.
Serve over a bed of rice. Enjoy!

Slightly altered from http://vegweb.com/recipes/aunties-adobo

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 Baked Vegetable Medley with Yakitori Sauce

3 Japanese eggplants, sliced

2 green bell peppers, chopped into 1" squares

2 russet potatoes, peeled and sliced

1/2 of a small kabocha squash, chopped into 1" squares

2 packages broiled tofu, chopped into 1" squares

24oz baby portabello mushrooms (2 packages)

2 bottles yakitori sauce

Vegan Meat Ravioli

Wonton wrappers (make sure they are the egg free kind)
Morningstar meatballs
Lemon juice
Basil
Water
Olive oil
Pasta sauce

Remove desired amount of wonton wrappers from package, transfer to a plate and cover with a damp kitchen towel to keep them from drying out. Cook meatballs as directed. Once cool enough to touch, cut in half and place half an inch above a corner and flatten the meatball to stretch it a bit. Add few drops of lemon juice to one side of the meatball, flip over, and repeat with the other side. Sprinkle a little basil on each side. Careful not to add too much or the taste will be too strong. Dip your finger in water and moisten all edges of the wrapper. Connect the opposite corner to the side which the meat ball is on and secure the edges. Drop raviolis into pot of boiling water and cook for 5 minutes. Drain water, cool, toss in olive oil, pasta sauce, and serve. Enjoy!