Vegan Entree Recipes

Vegan Baked Ziti w/Roasted Vegetables

I grew up with my mom's baked ziti, so this vegan entree holds a special place in my heart. Here's a solidly good-tasting version with roasted veggies added for great flavor.

• 1 lb. eggplant, peeled or not, cut into 1" cubes
• 1 large red onion, cut into 1" cubes
• 2 yellow peppers, large pieces
• 1 Tablespoon extra-virgin olive oil
• 1/2 teaspoon sea salt
• 16 oz. ziti pasta, cooked
• 1 bunch fresh spinach, chopped
• 1 cup non-dairy cheese, Mozzarella, grated (I like Follow Your Heart)

• 1 teaspoon extra-virgin olive oil
• 1 cup onions, fine chopped
• 2 teaspoons garlic, minced
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon fennel seed
• 2 pounds tomatoes, crushed
• Sea salt and freshly ground pepper, to taste
• 1/4 teaspoon organic sugar
• 1 pinch thyme
• 2 Tablespoon fresh parsley

1. Heat oven to 450F. Toss eggplant, red onion, peppers, oil and salt in small baking dish. Roast 30 minutes, stirring once or twice until vegetables begin to brown.

2. TO MAKE SAUCE: Heat oil in saucepan. Add onions and cook covered over med-low heat 10 minutes. Stir in garlic, red pepper and fennel seed; cook 30 seconds. Add tomatoes, salt, pepper, sugar and thyme. Bring to boil, reduce heat and simmer 15 minutes. Stir in parsley. (Makes 3 cups.)

3. Reduce oven heat to 400F. Toss ziti pasta with vegetables, sauce, spinach and cheese in bowl. Spread in shallow 3-quart baking dish. Bake 20 minutes or until bubbly.

Serves 6.

Per Serving: 427 Calories; 2g Fat (5.1% calories from fat); 23g Protein; 79g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 429mg Sodium.

Vegan Brown Rice Tempeh Casserole

This vegan entree reminds me of the holidays. Cozy.

• 8 ounces tempeh, cut in half
• 1 bay leaf
• 1 cup veggie broth (or water)
• 2 cups cooked brown rice
• 2 tablespoons Bragg's Liquid Aminos (or Tamari soy sauce)
• 1 teaspoon marjoram
• 1 teaspoon thyme
• 1/2 teaspoon sage
• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 1 cup celery, chopped
• 2 cloves garlic, chopped
• 3/4 cup toasted pecans
• 1/4 cup parsley, minced

1.

Cook rice. 2. Place pecans in a pre-heated 350F oven for 5-10 minutes or until fragrant. Do not burn. Cool, chop, and set aside.

3. In a small saucepan, place tempeh, bay leaf and veggie stock. Simmer for 10 minutes. Remove tempeh to cool, reserving liquid. (Be sure to remove bay leaf.)

4. When tempeh is cool, grate tempeh and combine with Bragg's (or Tamari), marjoram, thyme, and sage.

5. Heat olive oil in skillet. Add onion, celery and garlic, and saute for 10 minutes. Add the tempeh and cook for a few minutes more.

6. In a large bowl, combine the cooked rice, sauteed onion, celery and tempeh, pecans, parsley and liquid reserved from cooking the tempeh. Spoon into a lightly oiled baking dish.

7. Cover and bake at 350 degrees for 15 minutes, remove cover and bake 15 minutes more. If casserole is made ahead, keep covered and chilled. Bake for 30 minutes covered to thoroughly cook. Serve with a lushious brown gravy.

Serves: 6

Per Serving: 297 Calories; 18g Fat (45.2% calories from fat); 11g Protein; 38g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 430mg Sodium.

Variations:

• Add cooked barley to the brown rice
• Substitute the pecans for walnuts or almonds.

Vegan Caramelized Broccoli Stuffed Shells

The caramelizing of the broccoli really adds to the flavor of these satisfying stuffed shells.

FOR THE FILLING:

• 2 Tablespoons extra-virgin olive oil, plus 1 teaspoon, divided
• 4 cups broccoli florets
• 2 small red onions, thinly sliced
• 4 teaspoons red pepper flakes (dried)
• 4 cloves garlic, minced, divided
• 1/2 cup kalamata olives, pitted and chopped
• 1 cup tofu ricotta (see recipe below)
• 1 cup non-dairy cheese, mozzarella (I like Follow Your Heart)

• 1/2 cup tomato paste
• 28 ounces stewed Italian tomatoes
• 1 cup fresh basil leaves, chopped
• 24 jumbo pasta shells, cooked al dente according to box directions, rinsed and drained

1. Preheat oven to 350 degrees F.

2. MAKE THE FILLING: Heat 2 tablespoons olive oil in a large nonstick saute pan over medium heat. Once the oil is hot, add the broccoli, onions, red pepper flakes, and 2 cloves minced garlic. Slowly saute the broccoli, stirring occasionally until it starts to brown all over, about 10 minutes. Add the olives and continue to cook about 1 more minute. Remove from heat and add the tofu ricotta and mozzarella, stirring to evenly distribute.

3. MAKE THE SAUCE: While broccoli and onions are caramelizing, prepare the tomato sauce: heat 1 teaspoon olive oil in a medium-size saucepan over medium heat. Add remaining 2 cloves minced garlic and cook for 1 minute. Add the tomato paste and stewed tomatoes. Bring to a simmer and cook for 5 minutes. Stir in the basil and remove from the heat.

4. Spread about 1/3 of the sauce in the bottom of a 13x9x2-inch baking dish. Stuff the shells with the broccoli/cheese mixture. Arrange the stuffed shells in the baking dish and top with the remaining sauce. Bake, uncovered, for 20-30 minutes or until heated through. Serve immediately.

Serves: 6. (Four shells per person.)

Per Serving: 307 Calories; 11g Fat (32.0% calories from fat); 16g Protein; 36g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 672mg Sodium.

• 1 1/2 pounds tofu, firm, well mashed
• 1/4 cup fresh lemon juice
• 2 teaspoons basil, dried
• 1 teaspoon granulated sweetener
• 3/4 teaspoon sea salt, or to taste
• 1/2 teaspoon garlic granules, or to taste
• 1/4 cup non-dairy mozzarella, shredded, (I like Follow Your Heart)
• Non-dairy parmesan or nutritional yeast, to taste

Mash all the ingredients together until the mixture has a fine, grainy texture like ricotta cheese. Store in the refrigerator.

Note: You will only need 1 cup to make the stuffed shells. Refrigerate any leftovers and use in another dish. Recipe can be halved.

Yield: 5 1/2 cups

Vegan Caramelized Onion Lasagna

This vegan entree is an interesting twist on traditional lasagna. Caramelizing the onions helps to bring out their flavor, and ensures they're not too overpowering.

• 3 tablespoons non-dairy butter, divided (I like Earth Balance)
• 8 cups onion, thinly sliced
• 1/2 teaspoon dried thyme
• Salt & freshly ground black pepper, to taste
• 1/2 cup dry white wine
• 1 1/2 pounds zucchini, cut lengthwise 1/4 inch thick
• 2 tablespoons all-purpose flour
• 24 ounces non-dairy creamer
• 1 1/4 cups non-dairy cheese, Monterey Jack, crumbled or cut into small dice
• 1/8 teaspoon ground nutmeg
• 12 lasagna noodles, cooked
• 1/4 cup non-dairy parmesan cheese

1. Pre-heat oven to 375F.

2. Melt 2 teaspoons butter in large non-stick skillet over medium heat. Addonion, thyme, salt and pepper; cook 20 minutes, stirring occasionally. Addthe wine, cook 2 minutes or until wine evaporates. Spoon into a bowl, cool.

3. Melt 1 teaspoon butter in pan over medium-high heat. Add the zucchini, cook 2-4minutes or until crisp-tender. Remove from pan. Set aside.

4. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add flour,cook 1 minute, stirring constantly with a whisk. Slowly stir in creamer andcontinue to cook 5 minutes or until thick, stirring constantly. Remove fromheat. Add cheese and nutmeg, stir until cheese melts.

5. Spread 1/4 cup cheese sauce in the bottom of a 13x9 baking dish coated withcooking spray. Arrange 4 noodles slightly overlapping over cheese sauce, topwith half of onion mixture, half of zucchini and 1 cup of cheese sauce.Repeat layers, ending with noodles. Spread the remaining cheese sauce overnoodles. Sprinkle with parmesan. Cover and bake at 375 degrees for 30 minutes.Uncover and bake an additional 15 minutes. Let stand 5 minutes before serving.

Serves: 8

Per Serving: 294 Calories; 11g Fat (36.4% calories from fat); 15g Protein; 29g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 616mg Sodium.

Vegan No-Chicken Divan

This was one of my favorite dishes as a kid. Mom's Chicken Divan rocked my world. Here's my version - veganized, of course. It's just as delicious as I remember.

This vegan entree is VERY easy to put together, especially if you use store-bought Vegan Cream of Mushroom Soup. Or you can make your own with the recipe below for No-Cream of Mushroom Soup.

• 2 cups Vegan Cream of Mushroom Soup (Imagine makes a good one), or see recipe below for No-Cream of Mushroom Soup
• 1 package frozen broccoli (2-3 cups), chopped and steamed for 10 minutes (can also use fresh broccoli)
• 1 pound Chicken-Flavored Seitan, sliced
• 1/2 cup dairy-free and egg-free mayo (I like Vegenaise)
• 1/2 teaspoon lemon juice
• 1/2 cup non-dairy milk
• 1 cup non-dairy cheese, cheddar (I like Follow Your Heart)
• French's French Fried Onion Rings

1. Prepare Soup. Set aside.

2. Preheat oven to 350 degrees. Place steamed broccoli in the bottom of a shallow 9x13 casserole dish. Next, add seitan.

3. Combine mayo, lemon juice, milk and cheese in a small bowl.

4. Pour mayo/cheese mixture over the seitan. Cover with 2 cups of soup. Top with onion rings. Bake uncovered for approximately 45 minutes, or until hot and bubbly.

Serves: 8

Per Serving: 293 Calories; 14g Fat (41.3% calories from fat); 29g Protein; 15g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 986mg Sodium.

No-Cream of Mushroom Soup
Serves 6

This brilliant recipe was taken from Eric Tucker's The Millennium Cookbook: Extraordinary Vegetarian Cuisine. You'll use 2 cups for the recipe above. Refrigerate or freeze leftover soup.

• 4 red onions, cut lengthwise into 1/2-inch thick crescents
• 2 teaspoons minced garlic
• 1 cup dry red wine or nonalcoholic red wine
• 2 teaspoons Sucanat or unrefined sugar
• 2 pounds button or cremini mushrooms, sliced (try with fresh shiitake mushrooms mixed in)
• 1 ounce dried porcini mushrooms, soaked in warm stock (optional)
• 1/2 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 teaspoon dried tarragon
• 1/3 teaspoon ground nutmeg
• 8 cups vegetable stock
• 2 Tablespoons Bragg's Liquid Aminos
• 1 Tablespoon balsamic vinegar
• 8 ounces low-fat silken tofu, or low-fat firm tofu
• Sea salt and freshly ground pepper, to taste

1. In a soup pot, combine the onions, garlic, wine, and Sucanat. Cook over medium heat, stirring often, until the onions are reddish brown, about 15 minutes. Add the mushrooms, including the porcini and their soaking liquid (except the very bottom where the sand and grit have accumulated). Stir and cook for 10 minutes. Add the herbs, nutmeg, and stock. Simmer the soup for 40 minutes. The mushrooms will be very soft. Add the Bragg's and vinegar.

2. In a Vitamix blender or food processor, blend the soup and tofu, in batches if necessary, until smooth. Add salt and pepper and serve.

Vegan Chunky Chipotle Chili

A vegan entree that's my idea of healthy junk food. ;O)

• 3 Fakin' Bacon Slices
• 1 medium red onion, chopped
• 1 teaspoon ground coriander
• 5 garlic cloves, minced
• 1/2 chipotle chile canned in adobo, minced (start with 1/2 chile...you can always add more*)
• 1 cup frozen corn kernels
• 1 (16 oz) bottle salsa
• 3 cups cooked pinto beans, or 2 (15 oz) cans pinto beans, rinsed well and drained
• 1 (7 oz) bottle roasted red peppers, drained and sliced
• 1/2 cup non-dairy cheese, cheddar, grated (I like Follow Your Heart

1. Cook bacon in a little extra-virgin olive oil until browned. Remove bacon from pan; crumble.

2. Add the onion, coriander, garlic and chile to pan; saute 3 minutes. Add corn, salsa, beans, peppers, and cheese. Cover and cook 5 minutes. Return the bacon to pan; cook 5 minutes or until thoroughly heated.

Serves: 4

* Be careful when adding very spicy ingredients to vegan food since there's no dairy to mellow the heat.

Per Serving: 472 Calories; 10g Fat (17.2% calories from fat); 25g Protein; 78g Carbohydrate; 28g Dietary Fiber; trace Cholesterol; 199mg Sodium.

Vegan Coconut Veggie Rice Concoction

A vegan entree that's just a yummy mish mash.

• 2 cups cooked brown rice
• 1 cup coconut milk, divided
• 1/2 Tablespoon extra-virgin olive oil
• 3/4 cup onion, diced
• 2 garlic cloves, minced
• 1/2 teaspoon cumin powder
• 1/2 teaspoon yellow mustard powder
• 2-4 cups spinach, washed and coarsely chopped
• 1 cup cooked garbanzo beans, drained well (you can use canned beans, just be sure to rinse and drain well)
• 1/2 cup cashews, toasted until golden brown
• 1 1/4 Tablespoons Bragg's Liquid Aminos, or Tamari soy sauce
• 1/4 teaspoon crushed red pepper flakes
• Pinch cayenne pepper
• Salt and pepper, to taste

1. Warm rice in a large saucepan with 1/2 cup coconut milk and a small amount of water.

2. While rice warms, place oil in a large pan on medium high heat. Add onion, garlic, cumin and mustard, and cook for 5 minutes or until onions are translucent. Add spinach and cover until wilted. Remove lid and add remaining ingredients. Cook until heated through, stirring occasionally.

Serves: 4

Variations:

• Substitute quinoa or couscous for the rice.

Per Serving: 481 Calories; 28g Fat (47.1% calories from fat); 12g Protein; 59g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 240mg Sodium.

Vegan Four Cheese Lasagna

As an Italian, I grew up on mom's delicious lasagna, so I have a good idea what SERIOUS lasagna is supposed to taste like.

Here's a fabulous vegan version that I think you'll enjoy which I adapted from The Uncheese Cookbook by Joanne Stepaniak. As you'll see, there are many steps to making it, including making 3 separate cheese sauces. You can certainly cut corners, but I feel it's the long and loving process of making it that makes it taste extra special. ;O)

• 12 lasagna noodles, cooked

• Tofu Ricotta (psst...The ricotta recipe makes more than you'll need for this recipe. Use what you need and refrigerate leftovers for use in another dish.)
• 1 recipe White Rabbit (see recipe below)

• 1/2 cup water
• 1/8 cup lemon juice
• 1/8 cup nutritional yeast
• 1 1/2 Tablespoons tahini
• 1 1/2 Tablespoons quick-cooking rolled oats
• 1 Tablespoon arrowroot or cornstarch
• 1 teaspoon onion granules
• 1/4 teaspoon salt
• 1 pound Veggie Ground Round, or other ground beef substitute
• 6 cups marinara sauce
• 1 package non-dairy cheese, mozzarella, sliced (I like Follow Your Heart)
• 1/2 cup non-dairy parmesan

1. Preheat the oven to 350 degrees.

2. Cook the lasagna noodles and set aside in a single layer (I drape them over a large bowl.) Prepare the Tofu Ricotta and the White Rabbit and set aside. Place all the ingredients for Mozzarella Cheeze Sauce in a Vitamix or blender and process until the oats are finely ground and the sauce is completely smooth. Set aside. (Be sure to taste each individual cheeze so it's to your liking before incorporating it into the lasagna.) Brown the Veggie Ground Round and set aside.

3. Arrange all lasagna ingredients within reach. Place 1 cup of marinara sauce over the bottom of a 9"x13" pan. Layer in 1/3 of the lasagna noodles, slightly overlapping them. Spread with 1 cup of the Tofu Ricotta. Drizzle approximately 1/3 of the White Rabbit, 1/3 of the Mozzarella Cheeze Sauce, 1/3 of the Veggie Ground Round and 1/3 of the mozzarella slices.

Then layer on the next 1/3 of the noodles. s with half of the remaining marinara sauce (2 1/2 cups). Layer on the remaining half of the Tofu Ricotta, and the next 1/3 of the White Rabbit, Mozzarella Cheeze Sauce, and Veggie Ground. Top with the remaining noodles and mozzarella cheese slices. Drizzle with the rest of the marinara. Top with the remaining Veggie Ground Round, and drizzle the top with remaining White Rabbit and the last of the Mozzarella Cheeze Sauce. Sprinkle with the parmesan.

4. Bake for 45 minutes. Let stand for 10 minutes before serving. (If some of the ingredients have been prepared ahead of time, you may need to add 20-30 minutes to the baking time.)

Serves: 8

White Rabbit

• 1 cup firm silken tofu, drained and crumbled
• 1 1/4 cups water
• 1/4 cup nutritional yeast
• 3 Tablespoons lemon juice
• 3 Tablespoons raw cashews
• 2 Tablespoons quick-cooking rolled oats
• 2 teaspoons onion granules
• 1 teaspoon sea salt
• 1/4 teaspoon garlic granules
• Pinch of ground all-spice

1. Place all ingredients in a Vitamix or blender for several minutes until completely smooth. Pour into a saucepan and bring to a boil. Reduce heat to medium-low, stirring until thick. Store in the refrigerator.

Yield: 2 cups

Vegan Grilled Asparagus Wraps

I adapted this vegan entree from a Martha Stewart recipe. You're going to love it. I love my grill basket for jobs just like this. If you don't have a grill basket, then place asparagus/onion combo in an oven-proof dish and roast at 450F oven until browned, stirring occasionally.

• 1 cup uncooked quinoa
• Sea salt and freshly ground black pepper
• 3 Tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 2 teaspoons fresh thyme
• 1/2 cup Vegenaise, or other vegan mayo
• 1 pound medium asparagus spears
• 1/2 vidalia onion, sliced into 1/2-inch rounds
• 2 Tablespoons extra-virgin olive oil
• Grilled flatbread or tortillas (I like spelt tortillas)
• 1 small head red leaf lettuce

1. Heat a large skillet. Add quinoa and toast until fragrant, stirring occasionally. Add 2 cups water and stir. Bring to a boil. Cover, and lower heat to a simmer until quinoa is tender and quinoa filaments are visible. Turn off heat, and drain quinoa, if necessary. Stir in lemon juice, zest, mayo, and thyme. Season to taste with salt and pepper. Cover with lid to keep warm.

2. Steam asparagus slightly. Combine asparagus, onion and oil. Grill about 10 minutes until browned.

3. Spread 1/2 cup quinoa over a tortilla. Place some onions and 4 aparagus spears on the quinoa. Top with lettuce. Roll each sandwich tightly and cut in half, using wooden skewers or toothpicks to hold together, if needed.

Serves: 4

Variations:

• Substitute couscous for the quinoa.
• Asparagus can be roasted instead of grilled.

Vegan Grilled Jamaican Jerk Tempeh

A vegan entree that can't be beat during grilling season. Spicy and crispy, and perfect with Tasty Potato Salad, Apple Coleslaw, or Twice-Baked Tropical Sweet Potatoes.

Note: This recipe works best when the tempeh is freshly steamed and still warm -- it will stay fairly moist and juicy even after grilling.

• 4 scallions, chopped
• 1 small red onion, chopped
• 1-2 jalapeno peppers, chopped
• 2/3 cup Bragg's Liquid Aminos, or Tamari
• 1/4 cup pimientos
• 1/4 cup red wine vinegar
• 2 Tablespoons peanut oil
• 2 Tablespoons Sucanat
• 1 Tablespoon fresh thyme
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 pound tempeh, steamed for 10 minutes

1. To make the jerk seasoning, combine scallions, onion and jalapeno(s) in a food processor and puree into a paste. Add remaining ingredients except tempeh and process until mixed. Set aside.

2. Holding a knife parallel to the cutting surface, slice the steamed tempeh in half, forming two thinner cakes; then cut in half crosswise to form four patties of equal size.

3. Bathe each cake in the jerk marinade and place on a hot grill. Cook until lightly charred on both sides, basting with marinade periodically. When cooked on both sides, bathe tempeh again with the jerk seasoning. (We continue to bathe and grill until the marinade forms a sufficiently thick and crunchy layer. Yum!)

Serves: 4

Variations:

• This marinade is equally delicious on veggies.

Vegan Mediterranean Eggplant and Barley Salad

This serves 4 as a main vegan entree. It can also be used as a side dish to serve 8.

• 1 1/2 pounds eggplant, cut into 1/2" cubes
• 3/4 pound zucchini, cut into 1/2" cubes
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon sea salt, or to taste
• 1/2 teaspoon freshly ground pepper
• 1 cup scallion, chopped
• 1 1/2 teaspoons cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon cayenne
• 1 1/4 cups barley
• 2 cups veggie broth
• 2 Tablespoons fresh lemon juice
• 1 clove garlic, minced
• 1/4 teaspoon granulated sweetener
• 1/2 pound cherry tomato, quartered
• 1/3 cup kalamata olives, pitted and halved
• 1/2 cup red onion, thinly sliced, rinsed and drained if desired
• 1 cup parsley, chopped
• 1/2 cup mint, chopped (optional)

1. Roast eggplant and zucchini in a preheated 425F oven with 1/4 cup olive oil (4 Tablespoons), sea salt and pepper. Stir occasionally as they cook until vegetables are golden brown and tender about 20- 25 minutes. Cool.

2. Heat 1 Tablespoon olive oil in a large skillet. Add scallion, cumin, coriander and cayenne, stirring until fragrant, about one minute. Add barley and stir until coated with oil. Carefully add broth and bring to a boil. Simmer, covered, until all liquid is absorbed and barley is tender, about 30-40 minutes. Remove from heat and let stand, covered, for 5 minutes. Spread in pan to cool to room temperature.

3. Whisk 3 Tablespoons olive oil, lemon juice, garlic, sugar, and sea salt & freshly ground pepper, to taste.

4. Mix barley with the roasted eggplant and zucchini mix. Add remaining ingredients. Toss with dressing.

Serves: 4

Per Serving: 337 Calories; 23g Fat (57.2% calories from fat); 6g Protein; 32g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 444mg Sodium.

Vegan RAW Mediterranean Pesto Torta

This raw vegan entree is perfect for a hot summer meal. The flavors are sensational, and we have Renee Loux Underkoffler's Living Cuisine: The Art and Spirit of Raw Foods to thank for it. I adore everything I've ever made from this fabulous raw cookbook. Some raw recipes require a dehydrator, but this is one of those that don't so anyone can make it. :O) I made just a couple changes to make it more user friendly to the non-raw crowd.

• 1/2 red onion
• 2 Tablespoons extra-virgin olive oil
• 1 Tablespoon tamari or Bragg's Liquid Aminos
• 1 Tablespoon apple cider vinegar
• Pinch sun-dried sea salt

• 2 cups walnuts
• 2 cups fresh basil leaves
• 1 cup parsley leaves
• 2 cloves garlic
• 1/2 cup pine nuts
• 1/2 cup pitted black olives
• 1/2 cup pitted green olives
• 2 Tablespoons extra-virgin olive oil
• 1 Tablespoon apple cider vinegar
• 2 Tablespoons white miso
• 2 Tablespoons nutritional yeast
• Pinch sun-dried sea salt
• 4 cups sliced zucchini
• 1 1/2 cups chopped artichoke hearts
• 2 tomatoes, sliced across the seeds
• 1/4 cup chopped herbs (basil parsley, cilantro) for garnish

1. To marinate the onions: Thinly slice onion. Marinate with olive oil, tamari, apple cider vinegar, and sea salt. Allow to stand for 20 minutes until savory and softened.

2. To make the pesto-olive tapenade: Soak walnuts in 3 cups fresh water for 1 hour. Drain and rinse.

3. In a food processor, finely chop basil, parsley, and garlic. Add walnuts and pine nuts and chop into a fine meal. Add olives, olive oil, apple cider vinegar, and miso and blend until smooth. It may be necessary to scrape the sides of the food processor with a rubber spatula and continue to blend until smooth. Add nutritional yeast and blend until smooth. Season with sea salt. In a bowl, fold the zucchini slices into the tapenade.

4. To assemble the torta: Press the pesto-olive tapenade mixture into the bottom of a pie or torte pan or a casserole dish. Alternatively, press the mixture into a circle or square on a platter. Spread the artichoke hearts evenly over the tapenade. Layer the tomato slices on top of the artichoke hearts and gently press.

5. Drain the marinade from the onions. The marinade can be saved for other recipes, if desired. Layer the marinated onions on the tomatoes. Garnish with chopped herbs.

6. Allow torta to set for at least an hour in the refrigerator to set and serve well. Slice and serve with a spatula. It keeps fresh for several days, and the flavors are more mature the day after it is prepared.

Serves: 6

Per Serving: 493 Calories; 42g Fat (68.8% calories from fat); 18g Protein; 25g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 556mg Sodium.

Vegan Nacho Stuffed Shells

Stuffed shells with a Mexican flair. Oooooh, we love these little guys. Just as good when heated up for leftovers -- if you can get them to stick around that long.

• 16 jumbo pasta shells
• 1 Tablespoon extra-virgin olive oil
• 1/3 cup red onion, chopped
• 1/3 cup green bell pepper, chopped
• 1 1/2 cups cooked navy beans, rinsed and drained
• 1 1/2 cups refried black beans
• 1/3 cup sweet corn kernels
• 2 teaspoons chopped green chiles
• 2 slices vegan cheddar cheese, or equivalent shredded
• Taco seasoning, to taste
• Sea salt and freshly ground black pepper, to taste
• 1/2 cup marinara sauce
• 1/3 cup picante sauce
• 1/3 cup green olives with pimento, chopped

1. Preheat oven to 350 degrees. Cook the pasta shells according to package directions (al dente - do not overcook), rinse with cool water, and set aside.

2. Heat olive oil and a little water in a large frying pan over medium-high heat. Add onion and green pepper, and cook until slightly softened. Lower heat to medium and add white beans, refried beans, corn, green chiles, taco seasoning, cheese slices or shreds, and sea salt and black pepper to taste. Heat, stirring occasionally, until heated throughout and cheese is melted.

3. Mix picante and marinara in a small bowl. Spoon a couple Tablespoons over the bottom of a 8 x 11.5 glass baking dish.

4. Stuff each shell with 1 heaping Tablespoon of bean mixture. Create one layer of shells in the bottom of the dish.

5. Top each shell with approximately 1 Tablespoon of picante/marinara sauce mixture (use a light hand here -- you can always add more to each shell). Sprinkle shells with chopped olives.

6. Cover with aluminum foil and cook for 30 minutes or until heated throughout.

Serves: 4-5 (3-4 shells per person)

Per Serving: 388 Calories; 9g Fat (22.0% calories from fat); 15g Protein; 60g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 792mg Sodium

Vegan Open-Faced Tempeh Reubens

A great standby vegan entree because the ingredients are usually on hand in most vegan kitchens.

• 3 tablespoons Vegenaise, vegan mayo
• 1 tablespoon tomato paste
• 1/4 cup minced dill pickle
• 2 tablespoons minced red onion
• 1 teaspoon Dijon mustard

• 8 ounces tempeh (1 package)
• 1 1/2 cups water
• 1/4 cup apple cider vinegar
• 2 tablespoons Bragg's Liquid Aminos
• 1 tablespoon black peppercorns, coarsely crushed
• 1 tablespoon caraway seeds
• 1 1/2 tablespoons extra virgin olive oil, divided
• 4 cups thinly sliced onions
• Sea salt, to taste
• 1 1/2 cups sauerkraut, drained and rinsed
• 4 slices hearty whole grain bread

1. TO MAKE THE RUSSIAN DRESSING: Mix all ingredients in a bowl until thoroughly combined. Cover and refrigerate until ready to use. (Makes 1/2 cup)

2. TO MAKE THE TEMPEH REUBENS: Using a sharp knife, cut tempeh crosswise at 45-degree angle into 1/4"-thick slices. Combine 1 1/2 cups water, vinegar, Bragg's, peppercorns and caraway seeds in large saucepan. Add tempeh, spooning mixture over it. Bring to a boil, reduce heat to low, cover and cook for 15 minutes. Remove pan from heat.

3. Meanwhile, heat 1 Tablespoon olive oil in large skillet over medium heat. Add onions and salt, and cook, stirring often, over medium-low heat about 10 minutes, or until juicy. Increase heat to medium, and cook 5 minutes more, stirring often, until well browned. Remove pan from heat.

4. Heat remaining 1/2 Tablespoon oil in nonstick skillet over medium-high heat. Reduce heat to medium, and add tempeh slices, in batches if necessary. Cook until golden brown, 3 to 4 minutes per side.

5. Warm sauerkraut in saucepan over medium-low heat (I just push the onions to the side and heat in the onion pan).

6. To assemble sandwiches, spread each bread slice with 1 heaping Tablespoon Russian dressing. Layer bread with tempeh, sauerkraut and onions. Serve warm, open-faced.

Serves: 4

Per Serving: 389 Calories; 18g Fat (36.1% calories from fat); 17g Protein; 56g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 789mg Sodium.

Vegan Polenta Cakes w/Sausage

This recipe is only an occasional treat due to the pre-packaged ingredients. But when you're in a rush, it's a vegan entree that always turns out delicious.

• 1 1-lb. tube polenta
• 6 ounces vegetarian breakfast "sausage"
• 1 (15 oz.) can artichoke hearts, well drained
• 1 cup marinara sauce
• 1 Tablespoon minced garlic
• 1 teaspoon oregano
• 4 ounces non-dairy mozzarella cheese, grated (I like Follow Your Heart)

1. Slice polenta into 8 (1/2"-thick) slices, and set aside. Slice soy breakfast "sausage" into 8 (1/2"-thick) slices, and set aside.

2. Heat a large lightly-oiled nonstick skillet over medium-low heat. Place the polenta slices into the skillet, and brown on one side for about 5 minutes. Flip the slices over, and brown on the second side. Remove from the skillet, and put on serving plates.

3. If needed, lightly oil the skillet again, and place the sausage slices into the skillet. Brown on one side for about 2 minutes. Using a spatula, turn the slices over and brown on the second side. Remove from the skillet, and stack sausage slices on top of polenta slices.

4. Put artichoke hearts, marinara sauce, garlic and oregano into the skillet, and cook until heated through, about 5 minutes. Stir in the cheese, and when it begins to melt, spoon over polenta cakes. Serve hot.

Serves: 4

Per Serving: 531 Calories; 9g Fat (15.4% calories from fat); 15g Protein; 100g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 472mg Sodium.

Vegan Portobello Mushroom Bake

I just HAVE to include this vegan entree since it's one of my favorites. The recipe is from Tanya Barnard and Sarah Kramer's The Garden of Vegan: How It All Vegan Again! This is vegan portobello mushroom recipe is a hit with vegans and non-vegans alike. Great flavor, and it's SO easy.

(There's really no way to make this look appetizing, so forgive the photo. But try this recipe, for sures.)

• 1/2 cup almonds
• 1/4 cup extra-virgin olive oil
• 1/4 cup Bragg's Liquid Aminos
• 1/4 to 1/2 cup water
• 2 Tablespoons balsamic vinegar
• 3 cloves garlic, roughly chopped
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 4 large Portobello mushrooms, stems removed
• 1/2 medium onion, sliced

1. Preheat oven to 350 degrees F.

2. In a Vitamix blender or food processor, blend the almonds until powdered. Add oil, Braggs, water, vinegar, garlic, rosemary and oregano, and blend until well combined.

3. In a large baking dish, place the mushrooms upside down and top with onions. Pour sauce over the top and bake for 20-25 minutes.

Serves: 4

Per Serving: 347 Calories; 30g Fat (53.5% calories from fat); 12g Protein; 48g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 693mg Sodium.

Vegan Quinoa Tofu Enchiladas w/Peanut Butter Marinara

The key to these burritos is to use regular tofu which has been frozen and then defrosted which gives it more of a firm, chewy texture. Simply place tofu, container and all, into the freezer for 24 hours. Then let defrost in the refrigerator for 48 hours. Remove, drain, and squeeze continuously on all sides until you get as much liquid out of the tofu as possible.

These burritos are tasty and super easy to throw together if you have some leftover quinoa sitting in the fridge.

• 2 cups marinara sauce
• 1 heaping Tablespoon peanut butter (chunky is yummy)
• 1 clove garlic, coarsely chopped
• Red chili pepper flakes, to taste
• 1 Tablespoon maple syrup
• Cumin, to taste
• Sea salt and freshly ground black pepper, to taste

• 1/8 cup vegetable broth (or you can use a bit of olive oil)
• 1/2 cup chopped red onion
• 1/4 cup leek, sliced
• 1/4 cup red bell pepper, chopped
• 1 Tablespoon jalapeno, minced
• 1/4 cup poblano pepper
• 1/2 pound frozen (defrosted) tofu, diced
• 1/8 - 1/4 peanut butter marinara sauce, or to taste
• Bragg Liquid Aminos, to taste
• Cumin, to taste
• Lime juice, to taste
• Ground allspice, to taste
• Sea salt and freshly ground black pepper, to taste
• 1 1/2 cups cooked quinoa
• 4 flour tortillas
• 1/4 cup pumpkin seeds

1. Preheat oven to 400 degrees F.

2. In a Vitamix blender or food processor, blend the Sauce ingredients until completely smooth. Set aside.

3. In a large non-stick pan, heat the veggie broth (or olive oil). Add onion, leek, bell pepper, jalapeno, and poblano, cover, and cook until just tender, stirring occasionally. Add more veggie broth (or a little water) if needed. Add diced tofu, 1/8 - 1/4 cup peanut butter marinara sauce, Bragg's, cumin, lime juice, allspice, salt and pepper, and heat until warmed throughout, stirring occasionally.

4. Lightly oil an 8x11.5" baking dish. Spread a little of the sauce over the bottom. Roll filling into tortillas and place in dish. Top with remaining sauce. Sprinkle with pumpkin seeds, and cook (uncovered) for 20 minutes or until heated throughout. Top with dollops of non-dairy sour cream, if desired.

Makes: 4 enchiladas

Per Serving: 669 Calories; 17g Fat (23.0% calories from fat); 25g Protein; 105g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 1022mg Sodium.

Vegan Roasted Tempeh with Tomato Rosemary Chutney

This takes a bit of time to prepare, mostly just "wait time", but the results are worth it. This is an elegant dish with delectable sweet and sour overtones.

Serve with a fresh green leafy salad and some crunchy rosemary garlic bread.

• 1/4 cup red wine
• 1/4 cup Bragg Liquid Aminos (or use Tamari)
• 1 Tablespoon extra-virgin olive oil
• 1/2 teaspoon black pepper
• 12 ounces tempeh, cut into 2-inch cubes

• 3 cups chopped tomatoes
• 1 medium yellow onion, diced
• 1/2 cup balsamic vinegar
• 3 cloves garlic, minced
• 1 teaspoon mustard seeds
• 1/4 cup finely chopped fresh rosemary

1. Tempeh: In a small bowl, whisk together red wine, tamari, olive oil and black pepper. Place tempeh in small bowl and pour marinade over top. Set aside for 1 hour while you prepare the chutney.

2. Chutney: In a 2-quart saucepan, combine tomatoes, onions, vinegar, honey, garlic and mustard seeds. Bring to a boil, then lower heat and simmer, uncovered for 1 hour, stirring frequently. Stir in rosemary and set aside and keep warm, if desired.

3. Preheat over to 375 degrees F. With a spatula, remove tempeh from marinade and place on a nonstick baking sheet. Cover loosely with foil and back for 15 minutes. Remove foil and bake an additional 5 minutes.

Serves: 4

Per Serving (excluding unknown items): 257 Calories; 10g Fat (23.3% calories from fat); 20g Protein; 57g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 713mg Sodium.

Vegan Roasted Vegetable Kabobs

There is some prep that goes along with these kabobs because you have to cut the veggies and make the pesto, but it's all very simple and everything comes together pretty quickly.

I like to serve these over a grain such as cooked brown rice, quinoa. (You can also serve over couscous, which is a pasta, which isn't as healthy of an option, but will still be delicious).

Note: To prevent burning, soak the wooden skewers in water while you assemble and prepare the other ingredients, or use metal skewers instead.

• 1/4 cup olive oil
• 1 Tablespoon pesto sauce*
• 2 Tablespoons balsamic vinegar
• 1/2 teaspoon powdered garlic, or to taste
• 2 teaspoons minced fresh savory, or 1 tsp. dried
• Salt and freshly ground black pepper, to taste

• 8 large scallions (Trim green parts off scallions, and reserve for another use. Cut white parts into 8 1-inch-long pieces.)
• 8 ounces Italian-seasoned baked tofu, cut slab(s) into 8 equal pieces
• 1 small zucchini,cut into 8 1-inch pieces
• 1/2 red pepper (or yellow pepper), seeded and cut into 8 1-inch pieces
• 16 white mushrooms, stems removed
• 16 cherry tomatoes
• 8 vegan "meatballs", partially defrosted so the meatballs are "skewer-able" yet still hold their shape
• 8 skewers

1. To make the Marinade: Combine all ingredients in a mixing bowl, and stir well to combine. Set aside.

2. To make the Kabobs: Thread vegetables and "meatballs" onto skewers, beginning and ending with mushrooms to help anchor other ingredients. Arrange skewers in baking dish, and spoon marinade over top. Turn skewers to coat, making sure that all vegetables are well covered. Set aside 30 minutes, or cover and refrigerate overnight.

3. Preheat oven to 450 degrees. Uncover kabobs, if covered and chilled, and bring to room temperature.

4. Bake kabobs about 25 minutes, or until vegetables are tender, turning once.

Serves: 4

Per Serving (excluding unknown items): 366 Calories; 20g Fat (46.9% calories from fat); 16g Protein; 34g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 174mg Sodium.

SASSY'S VEGAN PESTO

• 1/3 cup pine nuts
• 1/3 cup olive oil
• 1/3 cup water or veg broth
• 2-3 cloves garlic
• 1/3 cup nutritional yeast
• 1 bunch basil
• Sea salt and pepper, to taste

Sassy's Vegan Stuffed Shells

Another comforting Italian vegan entree. I LOVE LOVE LOVE stuffed shells, but sadly must only make them occasionally or I'd weigh 5,000 pounds. The cheese recipes are scaled down versions of those found in Joanne Stepaniak's The Uncheese Cookbook.

• 12 Jumbo pasta shells
• Vegan Kefir Cheeze (see recipe below)
• Vegan Cottage Cheeze (see recipe below)
• 1 jar Marinara Sauce
• 2 Tablespoons vegan parmesan or nutritional yeast, or to taste

1. Preheat oven to 350 degrees.

2. Prepare pasta according to package directions.

3. Spread approximately one cup of marinara on the bottom of a 9x13 baking dish. Set aside.

4. Stuff cooked pasta with Kefir/Cottage Cheeze mixture. Layer stuffed pasta shells into the baking dish. Cover shells with remaining sauce. Sprinkle with parmesan.

5. Cover dish with lid or foil. Cook for 20 minutes. Remove cover and cook 10 minutes more until hot and bubbly. Remove from oven and let rest for 10 minutes before serving.

Serves: 4 (3 shells each)

Per Serving: 335 Calories; 18g Fat (49.3% calories from fat); 16g Protein; 26g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 849mg Sodium.

Vegan Kefir Cheeze

• 5 ounces silken tofu (1/2 package) firm - drained and crumbled
• 3/4 Tablespoon fresh lemon juice
• 1/2 Tablespoon umeboshi plum vinegar
• 1/2 Tablespoon mirin

Process all ingredients in a Vitamix or blender until smooth. Keep refrigerated.

• 1/2 pound tofu, firm, regular, drained and well mashed
• 1/3 cup Vegenaise
• 2 teaspoons onion granules
• 1 teaspoon garlic granules
• 1 teaspoon parsley
• 1/2 -1 teaspoon sea salt
• 1/2 teaspoon dried dill weed

Place all ingredients in a bowl, and mix thoroughly. Add Kefir to the Cottage Cheese and stir to combine thoroughly. Keep refrigerated.

Savory Vegetable Potpie

This is just SO delicious and comforting and perfect for the cooler months. This yummy potpie comes from The Candle Cafe Cookbook, which is a cookbook filled with recipes from one of my favorite vegan restaurants in New York City. If you're ever in New York, you MUST visit this fabulous place. Yum.

Note: You can make this a soy-free vegan potpie. Just use almond/oat/rice milk instead of the soy milk; and eliminate the tofu and instead double the sweet potato and russet potato.

• 1 Tablespoon extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 sweet potato, peeled and finely diced
• 1/2 russet potato, peeled and finely diced
• 1 small celery stalk, finely diced
• 1/4 cup peeled and finely diced carrots
• 1/2 cup fresh or frozen peas
• 1/4 cup peeled and finely diced zucchini
• 1 pound firm tofu, cut into small cubes
• 1/2 cup white wine (I used veggie broth)
• 1 cup soy milk (I used oat milk)
• 2 Tablespoons Earth Balance
• 2 Tablespoons unbleached white flour
• 1 Tablespoon chopped fresh or dried tarragon
• 1 Tablespoon chopped fresh or dried chervil (optional)
• 1 Tablespoon chopped parsley
• 1 bay leaf
• 1 rosemary sprig
• 1 thyme sprig
• 1 Tablespoon sea salt
• 1 Tablespoon freshly ground black pepper

• 1 cup whole wheat pastry flour
• 1 cup unbleached flour
• 1/3 cup sunflower oil
• 1 teaspoon finely chopped fresh basil
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon finely chopped fresh thyme
• pinch sea salt
• 1/2 cup water

1. Preheat the oven to 325 degrees. Grease a 1-quart baking dish.

2. To prepare the potpie filling, heat the olive oil in a large saute pan. Add the garlic, potatoes, celery, carrots, peas, and zucchini and cook over medium heat for 5 minutes. Add the tofu, wine (or veg broth), soy milk, Earth Balance, flour, tarragon, chervil (if using), parsley, bay leaf, rosemary, thyme, salt and pepper, and cook slowly over medium-low heat until the vegetables are tender; about 20 minutes. Remove the bay leaf and set aside.

3. To prepare the crust, mix the whole wheat pastry flour and unbleached flour together in a bowl. Add the oil, herbs, and salt, and mix well to form a dough. Add up to 1/2 cup water if the dough seems too dry.

4. Cut the dough in half and roll into a 13-inch circle. Fit the dough into the baking dish and trim the edges, leaving a 1/2-inch overhang. Spoon the filling into the bottom crust. Roll out the second half of the dough into a 12" circle. Place the filling and trim the edges of the dough. Make 4 incisions in the top crust with a knife to serve as vents.

5. Bake the potpie for 30 minutes, or until the top of the crust is golden brown. Let stand for 5 minutes before serving.

Serves: 6

Per Serving: 438 Calories; 24g Fat (48.1% calories from fat); 13g Protein; 44g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 895mg Sodium.

Vegan Seaside Cakes

I've never been a fan of fish, even before I was vegetarian. But I LOVED Arthur Treacher's fish because it didn't taste like fish, which these crispy little cakes remind me of - they have a fantastic delicate flavor and are easy to gobble up. Plan ahead, since they have to sit in the fridge for a while. Thanks, Mom! :O)

• 1/4 cup oil
• 1/4 cup unbleached white flour
• 1 cup non-dairy milk
• 1/2 teaspoon salt
• 2 Tablespoons onion, minced
• 1 pound tofu, crumbled
• 1/2 teaspoon dry mustard
• 1 teaspoon sea salt
• Dash of cayenne
• 12 to 16 soda crackers, crushed to crumbs
• 1 1/2 teaspoons paprika
• Extra-virgin olive oil, just enough to brown the cakes (approximately 2 Tablespoons)
• Lemon wedges, tartar sauce* or cocktail sauce, for serving

1. In a small saucepan, add oil and flour. Let bubble over low heat for 1-2 minutes. Slowly whisk in milk and salt. Stir in onion and continue cooking until very thick.

2. In a bowl, combine tofu, dry mustard, sea salt and cayenne. Add the flour/milk mixture to the tofu. Mix well. Chill 3-4 hours.

3. Shape the chilled mixture into cakes about 1/2" thick. Then pat the cakes in a mixture of soda crackers and paprika. Chill the crumb-covered cakes about 1 hour.

4. Fry the cakes in a little hot oil. Turn them gently, browning on both sides. Serve with lemon wedges, tartar sauce or cocktail sauce. Garnish with parsley.

Yield: 10 large cakes

Per Serving: 210 Calories; 15g Fat (63.8% calories from fat); 8g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 470mg Sodium.

Vegan Tartar Sauce

• 1/2 cup vegan mayo (I like Vegenaise)
• 1 Tablespoon sweet relish
• 1/2 Tablespoon minced onion
• 1 teaspoon minced garlic, or 1/2 teaspoon garlic granules or garlic powder
• 1/2 Tablespoon lemon juice
• Sea salt and freshly ground black pepper, to taste

Vegan Seitan, Peppers & Onions

This is a yummy vegan entree. Serve over cooked brown rice or quinoa.

• 3 onions, sliced
• 4 green or red bell peppers, sliced
• 1/2 cup seitan, sliced or finely chopped
• 2 garlic cloves, diced
• 2 Tablespoons sesame seeds
• 1 Tablespoon extra-virgin olive oil
• 3 Tablespoons Bragg's Liquid Aminos, or Tamari
• 1 teaspoon basil

Saute seitan, onions, bell peppers, garlic and sesame seeds in olive oil until vegetables are soft and sesame seeds are golden brown. Add spices and stir well.

Serves: 3

Variations:

• Place in tortillas for a delectable wrap.

Vegan Seven Layer Tortilla Pie

I adapted this vegan entree from Personal Chefs Network's very own Chef Sharon's famous 7-Layer Tortilla Pie. It's fun. And kids love it too. :O)

• 1 tablespoon extra-virgin olive oil
• 1 cup sweet red pepper, chopped
• 3/4 cup green pepper, chopped
• 1/2 cup red onion, chopped
• 1/2 (4.5 oz) can chopped green chilis
• 1 jalapeno pepper
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 2 cups tomato juice
• 3 cups cooked black beans, or 2 (15 oz.) cans black beans, rinsed well and drained
• 3 cups cooked cannellini beans, or 2 (15 oz.) cans cannellini beans, rinsed well and drained
• 1 cup non-dairy cheddar cheese, grated (I like Follow Your Heart)
• 1 cup non-dairy mozzarella cheese, grated (I like Follow Your Heart)
• 6 (8-inch) flour tortillas

1. Preheat oven to 325F.
2. Heat oil in a large nonstick skillet over medium heat. Add next 8 ingredients. Saute 5 minutes, or until tender. Add tomato juice. Cook 8 minutes or until reduced to 2 1/2 cups.
3. Combine black beans and half of tomato juice mixture in a bowl; stir well & set aside. Stir cannellini beans into remaining tomato juice mix; set aside.
4. Combine cheeses in a bowl; toss well. Line a 9" pie plate with foil, allowing 6 inches of foil to extend over opposite edges of pie plate. Repeat procedure, extending foil over remaining edges of pie plate. (At this point I lay down some parchment paper to avoid aluminum leaching).
5. Place 1 tortilla in bottom of dish over parchment paper and foil. Spread 1 cup cannellini bean mixture over tortilla. Sprinkle with 1/4 cup cheeses. Place 1 tortilla over cheeses, pressing gently. Spread 1 cup black bean mix over tortilla. Sprinkle with 1/4 cups cheeses. Place 1 tortilla over cheeses, pressing gently. Repeat layers, ending with remaining cannellini bean mixture and cheeses.
6. Cover with a piece of parchment paper, then bring edges of foil to center; fold to seal. Bake for 40-50 minutes. Remove from oven and let stand, covered, for 10 minutes. Remove foil packet from dish; unwrap pie, and slide onto a serving platter using a spatula. Cut into wedges.

Yield: 8 cups

Heating directions: This recipe is easily brought directly from the freezer to the oven for a delectable homemade meal that's ready to go. Still wrapped in foil, put into a 350F oven for 25-35 minutes or until hot throughout.

Per Serving: 677 Calories; 22g Fat (27.4% calories from fat); 30g Protein; 99g Carbohydrate; 23g Dietary Fiber; 0mg Cholesterol; 726mg Sodium.

Vegan Spinach Tofu Quiche

I've been making this vegan entree for years. The recipe came from one of my first vegan cookbooks, John Robbins' May All Be Fed: Diet For A New World. If you like quiche, you'll love it too.

• 1 recipe Whole Wheat Pie Dough (see recipe below)
• 1 pound firm tofu, crumbled
• 1/4 cup brown rice vinegar
• 1 teaspoon onion powder
• 1 teaspoon sea salt
• 1/2 teaspoon dry mustard
• 1 Tablespoon olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 2 cups thinly sliced mushrooms
• 1 Tablespoon Bragg's Liquid Aminos (or tamari soy sauce)
• 1 pound fresh spinach, well washed, stems removed and leaves cut small
• 1/4 cup tightly packed fresh basil leaves, finely chopped
• 1 large tomato, sliced

1. Preheat the oven to 350F.

2. After preparing the Whole Wheat Pie Dough, fit it into a 9-inch pie pan. With a fork, prick holes all over the bottom and sides of the pie shell. Bake until a light golden color, 20 to 25 minutes. Let cool.

3. Put the tofu, rice vinegar, onion powder, salt and mustard in a Vitamix or blender and process until smooth. Transfer to a large bowl.

4. Heat the oil in a large frying pan over medium heat. Add the onion, garlic, mushrooms, and Bragg's (or tamari) and cook until the mushrooms are browned, about 6 minutes. Add the spinach, cover, and cook until the spinach is wilted, 2 to 3 minutes. Uncover and cook, stirring often, until the excess moisture has evaporated, about 3 minutes. Add to the tofu mixture, along with the basil, and stir to mix.

5. Pour into the baked pie crust. Arrange the tomato slices, overlapping in a circle on top. Bake until the top is lightly browned and the filling seems firm in the center, 40 to 50 minutes. Let cool 15 minutes. Serve warm or at room temperature.

NOTE: Some tofus out there contain more water content than others. Be sure to squeeze your tofu of as much water as possible before using in this recipe -- just crumbling your tofu over a colander should do the trick. Some people like to set their tofu on a plate between 2 towels, then covered with another plate with a heavy weight on top (like a large can of tomatoes). I've never had to resort to this, but experiment to find what works best for you.

Serves: 6

Per Serving: 426 Calories; 28g Fat (53.3% calories from fat); 17g Protein; 38g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 594mg Sodium.

Whole Wheat Pie Dough

• 1 1/2 cups whole wheat pastry flour
• 1/2 teaspoon sea salt
• 1/2 cup plus 1 Tablespoon organic canola oil
• 3 Tablespoons plus 1 1/2 teaspoons ice water

1. Put the flour and salt in a bowl and stir together. Add the oil and water and stir until it forms a crumbly meal. Gather up the dough into a ball. (The dough will be moist.)

2. Press the dough evenly and firmly into the bottom and up the sides of a 9" or 10" pie plate so it rises about 1/2" above the edge of the pie plate. Flute the edges of the crust, if desired.

3. (If you would like to use this right away, poke holes all over the bottom and sides of the pie shell. Bake at 350 degrees until a light golden color, 20 to 25 minutes.)

Yield: 1 (9-inch or 10-inch) pie shell

Vegan Stuffed Pattypan Squash

A vegan entree that makes for a beautiful fall or holiday presentation.

• 4 medium pattypan squash (about 4 inches in diameter)
• 2 1/2 cups dried bread cubes
• 3 vegetarian "sausage" links, chopped (about 1 cup)
• 1 medium Granny Smith apple, peeled and finely chopped (about 1 cup)
• 1/4 cup chopped pecans
• 2 Tablespoons chopped parsley
• 1/2 teaspoon dried sage
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground allspice
• Sea salt and freshly ground black pepper, to taste
• 4 Tablespoons vegetable broth, or water
• 2 Tablespoons extra-virgin olive oil

1. Preheat oven to 375F. Slice off stem ends of squash. Scoop out centers, leaving shells about 1/2-inch thick. Lightly salt and pepper squash cavities, and set aside.

2. Mix bread cubes, "sausage", apple, pecans, parsley, sage, onion powder, allspice, and sea salt and black pepper in a medium bowl. Add vegetable broth to moisten.

3. Tightly pack each squash with stuffing. Brush tops of stuffing with olive oil, set stem ends on top and place in 9x13-inch baking dish. Pour 1/2-inch water in bottom of baking dish, cover tightly with foil and bake 1 hour, or until squash is tender.

4. Uncover, and bake 10 minutes more, or until tops are lightly browned. Serve hot.

Serves: 4

Per Serving: 435 Calories; 18g Fat (33.6% calories from fat); 10g Protein; 68g Carbohydrate; 9g Dietary Fiber; trace Cholesterol; 445mg Sodium

Vegan Sweet and Sour Tempeh

Sweet yet sour. A lip smackin' good vegan entree. From Dorothy Bates' The Tempeh Cookbook. Serve atop a cooked grain such as brown rice or quinoa.

• 8 ounces tempeh, cut into thin 1" squares
• 1 cup vegetable stock
• 1 Tablespoon Bragg's Liquid Aminos, or Tamari
• 2 Tablespoons oil
• 1 (15-oz.) can pineapple tidbits, drain, reserving liquid
• 1 green pepper, cut into 1" squares
• 1 onion, cut in thin half-moons
• 1 cup boiling water
• 2 Tablespoons agave nectar or brown rice syrup
• 2 Tablespoons Bragg's Liquid Aminos
• 2 Tablespoons arrowroot
• 1/4 cup cider vinegar

1. In a medium saucepan, add tempeh, vegetable stock and Bragg's. Cook for 10 minutes. Drain tempeh, reserving liquid for sauce. Add pineapple liquid to sauce.

2. Heat oil in a skillet and saute tempeh until lightly browned.

3. Boil water in a medium pot, and add green peppers and onion. Bring to a boil again, and drain. Put liquid from tempeh and pineapple juice into a measuring cup and add enough water to make 2 cups.

4. Stir in Agave nectar, Bragg's, arrowroot and cider vinegar. Cook sauce until thickened and bubbly, then combine with peppers, onion, pineapple and tempeh. Serve over hot rice.

Serves: 6

Per Serving: 205 Calories; 8g Fat (26.4% calories from fat); 10g Protein; 43g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 619mg Sodium.

Vegan Swiss Chard and Potato Strudel

A beautiful vegan entree that your family (as well as guests) will love. You can find phyllo in your grocer's freezer section; follow package directions to defrost correctly. Work quickly with the phyllo so it doesn't dry out.

• 3 large red or golden potatoes, unpeeled, sectioned
• 1/4 cup non-dairy milk, or to taste
• 2 Tablespoons non-dairy butter, or to taste (I like Earth Balance)
• 2 Tablespoons Bragg's Liquid Aminos
• 1/2 teaspoon garlic powder, or to taste
• 1/2 teaspoon onion powder, or to taste
• Sea salt and freshly ground black pepper, to taste
• 3/4 cup non-dairy sour cream
• 2 Tablespoons extra-virgin olive oil
• 1 large onion, diced
• 4 fresh mushrooms, sliced
• 8 cloves garlic, minced
• 1 teaspoon basil
• 2 Tablespoons sun-dried tomatoes, oil-packed
• 4 cups Swiss chard (1 large bunch), rinsed and trimmed
• 16-20 sheets phyllo (filo)
• Nonstick cooking spray
• 1/4 cup vegan parmesan cheese or nutritional yeast

1. To make the filling: Cook potatoes in boiling water for 15 to 20 minutes, or until tender. Drain, and return to pot. Mash potatoes, adding milk, Earth Balance, Bragg's, garlic powder, onion powder, salt and pepper. Add sour cream. Set aside.

2. While potatoes cook, heat 1 Tablespoon oil in large skillet over medium-high heat. Add onion, and saute 8 to 10 minutes, or until golden. Stir in mushrooms, garlic, basil and sun-dried tomatoes, and saute 2 to 3 minutes more. Stir into mashed potatoes, and set aside.

3. Chop chard coarsely. Heat remaining 1 Tablespoon oil in skillet over medium-high heat, and saute until thoroughly wilted, about 5 minutes. Stir chard into potato mixture, and set aside.

4. Preheat oven to 375F. Lightly oil a 9x13" baking dish.

5. To use phyllo: Remove 8 to 10 sheets phyllo from package, covering remaining phyllo with plastic wrap. Cut phyllo to fit pan. Spray every other sheet with cooking spray, or brush with oil as you place them in pan. Spread potato mixture on top of phyllo layers, and sprinkle with parmesan. Remove another 8 to 10 sheets phyllo from package, and top filling with remaining phyllo, spraying or brushing sheets as before.

6. Bake about 30 minutes, or until golden. Cut into squares and serve hot.

Serves: 6

Per Serving: 423 Calories; 19g Fat (46.9% calories from fat); 12g Protein; 36g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 945mg Sodium.

Vegan Tempeh w/Coconut Milk and Lemongrass

Fantastic vegan entree with hints of Thai flavors. Really tasty.

• 1/2 cup coconut milk
• 1/2 cup non-dairy milk, plain or vanilla
• 1/4 cup organic peanut butter
• 4 Tablespoons Bragg's Liquid Aminos (or low-sodium soy sauce)
• 2 Tablespoons minced lemongrass (see note)
• 2 Tablespoons pure maple syrup (or brown sugar)
• 1 teaspoon crushed red pepper, optional
• 2 Tablespoons organic canola oil
• 1 pound tempeh, steamed for 10 minutes, diced
• 1 large red bell pepper, seeded and cut into thin slivers
• 8 ounces snow peas, trimmed
• 1 bunch scallions, chopped
• Juice of 1 lime
• 1/4 cup chopped unsalted dry-roasted peanuts, for garnish

1. Put coconut milk, milk, peanut butter, soy sauce, lemon-grass, brown sugar, and crushed red pepper, if using, into food processor or Vitamix blender; puree until smooth.

2. Heat oil in wok or skillet over medium-high heat. Add tempeh, bell pepper, snow peas, and scallions. Stir-fry 5 minutes, or until vegetables are crisp-tender.

3. Reduce heat to medium. Add pureed mixture, and cook 5 minutes more, or until sauce thickens. Stir in lime juice. Garnish with peanuts; serve.

Serves: 4

* Notes: To extract the most flavor, pound the lemongrass's white stem end flat before mincing it. Discard the fibrous green end. Also, extra-firm tofu may be used instead of the tempeh.

Per Serving: 571 Calories; 36g Fat (43.2% calories from fat); 32g Protein; 73g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 746mg Sodium.

Vegan Stuffed Tomatoes

An easy and healthy vegan entree.

• 4 large ripe tomatoes (or 8 small)
• 1 1/2 cups cooked black beans, or 1 (15 oz.) can black beans, drained and rinsed well
• 1 cup corn kernels, fresh or defrosted frozen
• 1/2 cup shredded non-dairy cheddar cheese (I like Follow Your Heart)
• 3 green onions, sliced (about 1/4 cup)
• 1 teaspoon chili powder, or more to taste
• 1/2 teaspoon ground cumin
• Sea salt and freshly ground black pepper

1. Preheat oven to 375F. Cut 1/4-inch-thick top off each tomato. Scoop out tomato pulp onto cutting board, being careful not to pierce sides or bottoms of tomatoes.

2. Chop tomato pulp, and place in medium bowl. Add black beans, corn, half of the shredded cheese, green onions, chili powder and cumin. Mix well, and season to taste with sea salt and pepper.

3. Fill tomatoes with bean mixture, and place them in lightly oiled 9x13-inch baking dish. Top with remaining shredded cheese, and bake 30 minutes, or until filling is heated through and tomatoes are tender.

Serves: 4

Per Serving: 294 Calories; 9g Fat (24.8% calories from fat); 14g Protein; 46g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 140mg Sodium.

Vegan Vegetable Cheese Casserole

A scrumptious way to enjoy your cruciferous veggies. This vegan entree was a favorite of my Personal Chef clients.

• 1 head broccoli, cut into florets
• 1/2 head cauliflower, cut into florets
• 1 Tablespoon extra-virgin olive oil
• 3 Tablespoons whole-wheat flour
• 1 1/2 cups non-dairy milk
• 2/3 cup veggie broth
• 2 1/2 cups frozen sweetcorn
• 2 Tablespoons chopped parsley
• 1/2 cup non-dairy cheddar cheese, grated (I like Follow Your Heart)
• 1 teaspoon dry mustard
• Freshly ground black pepper, to taste
• Freshly ground nutmeg, to taste

• 1/4 cup non-dairy butter (I like Earth Balance)
• 1/2 cup whole wheat flour
• 1/2 cup rolled oats
• 1 cup non-dairy cheddar cheese, grated (I like Follow Your Heart)
• 1/4 cup sunflower seeds

1. Steam the cauliflower for 5 minutes.

2. Heat the oil in a large saucepan. Stir in the flour. Remove from the heat, and gradually add the milk, stirring until blended. Add the veggie broth. Bring to a boil, and cook for 3 minutes until thickened. Stir in the sweetcorn, parsley, cheese, mustard, pepper and nutmeg. Gently fold in the cauliflower and broccoli. Spoon into an ovenproof dish.

3. TOPPING: Rub the butter into the flour until it resembles fine breadcrumbs. Add remaining ingredients, and mix well. Cover the vegetable mixture with the topping.

4. Bake at 375F for 30 minutes until golden.

Serves: 4

Per Serving: 476 Calories; 24g Fat (41.7% calories from fat); 16g Protein; 58g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 484mg Sodium.

Vegan Vegetable Chili

One of my all-time favorite chilis. Everyone loves it. Adapted from a recipe in John Robbins' Diet For A New World.

• 2 Tablespoons extra-virgin olive oil
• 1 medium onion, coarsely chopped
• 2 medium carrots, finely chopped
• 2 ribs celery, with leaves, finely chopped (can also use bok choy)
• 1 medium green bell pepper, seeded and finely chopped
• 3 garlic cloves, minced
• 2 Tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 bay leaves
• 1 teaspoon sea salt
• 1/8 teaspoon cayenne pepper, plus more to taste
• 3 cups cooked kidney beans, or use 2 (15 oz) cans kidney beans, rinsed well and drained
• 1 (15 oz) can unsweetened tomato sauce
• 2 medium tomatoes, coarsely chopped, , OR 1 (14 oz.) can unsweetened Italian tomatoes
• 1 cup veggie broth
• 1 cup golden raisins (2 large handfuls)
• 1 cup raw cashews (2 large handfuls)
• 2 ears corn, kernels cut off the cob, OR 1 1/2 cups (thawed) frozen corn

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, bell pepper, and garlic. Cover and cook, stirring occasionally until softened, about 7 minutes.

2. Add the chili powder, cumin, oregano, bay leaves, sea salt and cayenne pepper, and stir for 30 seconds. Stir in the beans, tomato sauce, tomatoes, veggie broth, raisins and cashews. Cook, partially covered, until thickened, about 20 minutes.

3. Stir in the corn and cook for 5 minutes, or until heated through.

4. Remove the bay leaves and serve immediately.

Serves: 8

Per Serving: 407 Calories; 13g Fat (27.3% calories from fat); 17g Protein; 63g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 438mg Sodium.

Vegan Veggie Stuffed Potatoes

A vegan entree that provides a great way to get some veggies in you.

• 4 large russet potatoes, scrubbed
• 1 medium onion, chopped
• 1 teaspoon extra-virgin olive oil
• 4 cloves garlic, minced
• 2 Tablespoons sunflower seeds
• 1 cup mushrooms, sliced
• 2 cups broccoli florets
• 2 teaspoons sea salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh basil, chopped
• 1/4 cup scallions, chopped
• 1 teaspoon paprika

1. Preheat oven to 400F.

2. Prick each potato with a fork a few times and bake for 1 hour, or until they give when squeezed. Turn oven to 350F.

3. While potatoes are baking, saute onions in olive oil until translucent. Add garlic, sunflower seeds, and mushrooms and saute 5 minutes. Add broccoli, cover and steam 1 minute.

4. When potatoes are cool enough to handle, cut in half lengthwise and scoop out inner flesh, leaving about 1/2" of skin all around.

5. In a large mixing bowl, mash potato innards with a fork. Add sauteed vegetables, salt, pepper, and basil. Mix well and adjust seasonings to taste.

6. Spoon filling into potato skins, and pack firmly to form a rounded top.

7. Serve topped with scallions and dash of paprika.

8. (Optional): For twice-baked potatoes, place in oven-proof baking dish and cook at 350F for 15-20 minutes or until warmed throughout.

Serves: 4

Variations:

• Use sweet potatoes instead. Use the Sweet Potato Vegan Flavor Matches to guide your flavoring selections.

Sensational Soy-Free Vegan Veggie Burger

What I love most about this burger is that it's TRULY a veggie burger, made with fresh veggies and no sign of soy. A nice change of pace from pre-packaged veggie burgers, and a delightful vegan entree.

• 1/2 tablespoon extra-virgin olive oil
• 3/4 cup fresh corn kernels or frozen, thawed
• 6 mushrooms, finely chopped
• 2 scallions, finely chopped
• 1/2 red bell pepper, finely chopped
• 1 clove garlic, finely chopped
• 1 teaspoon cumin
• Dash cayenne pepper
• 1/2 cup chopped fresh spinach
• 1 carrot, peeled and grated
• 1 small potato, peeled and grated
• 1 flax egg (Whiz 1/3 cup flax seeds in a Vitamix or blender until ground, slowly add 1 cup water, blend until of "eggy" quality -- 3 Tablespoons equals one flax egg**)
• Sea salt and freshly ground black pepper, to taste
• 1/2 cup fresh bread crumbs

1. In a large skillet heat 1 tablespoon oil over medium high heat. Stir in corn, mushrooms, scallions, and bell pepper. Cook for 3-4 minutes. Add garlic, cumin and cayenne and cook for 30 seconds. Remove from heat and stir in spinach. Add carrot and potato and stir to combine. Add flax egg and season with salt and pepper.

2. Stir in enough bread crumbs so that the mixture holds together. Shape mixture into 4 disks and place on a plate.

3. Chill for 1 hour.

4. Lightly oil a non-stick skillet and cook veggie burgers until golden on each side.

Serves: 4

** Note: Rinse blender immediately after using or you'll be stuck with a very hard-to-clean mess. Refrigerate unused flax eggs and use within 4 days for best results.

Per Serving: 168 Calories; 7g Fat (35.4% calories from fat); 6g Protein; 23g Carbohydrate; 7g Dietary Fiber; trace Cholesterol; 54mg Sodium.

Vegan Zucchini Potato Bake

A simple and comforting vegan entree.

• 2 Tablespoons extra-virgin olive oil
• 1 green bell pepper, diced
• 2 onions, sliced
• 2 garlic cloves, diced
• 1 zucchini, sliced thin
• 2 cups tomato sauce
• 1 Tablespoon Bragg's Liquid Aminos (or tamari)
• 1 teaspoon basil
• Dash cayenne pepper
• 3 potatoes, peeled, sliced and roasted until tender
• 1/2 cup non-dairy cheddar cheese, grated (I like Follow Your Heart)
• 2 Tablespoons nutritional yeast

1. In a large skillet, saute the peppers, onion, garlic and zucchini in oil until tender.

2. Spread 1/2 cup of the tomato sauce in casserole dish.

3. Add remaining tomato sauce, Bragg's, basil and cayenne to saute.

3. Layer 1/2 of the potatoes on top of the tomato sauce in casserole dish, then cover with 1/2 of the cheese and 1/2 of the tomato saute mixture. Layer the second 1/2 of potatoes and the remainder of the cheese. End with tomato saute mixture. Sprinkle with nutritional yeast.

4. Bake at 350 degrees for 30 minutes.

Serves: 4

Per Serving: 303 Calories; 15g Fat (38.5% calories from fat); 9g Protein; 46g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 918mg Sodium.