Share Your Vegan Recipes Here

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I figure this is something that vegans, vegetarians, and omnivores who enjoy the occasional vegetarian meal can all enjoy. So, post your recipes!

Please post anything that you think is delicious that is meat-free, dairy-free, and egg-free.

My Mom accidentally purchased a baby eggplant for me the other day. Not being a huge fan of eggplanet, I still didn't want it to go to waste. Today I got the idea to look up some Baba Ghanoush recipes online. I went out and bought a small (not baby) eggplant to go with it, and made the recipe tonight. It was sooooo good!

I did tweak it a bit, so here is what I did:

1 large eggplant (is what most people would use, unless their Mom accidentally buys a baby eggplant for you! )
2 1/2 tbsps of tahini
2 cloves garlic, minced
2 tbsps lemon juice
cumin to taste (I probably used about 1/8 of a tsp, but I could have used more as well--depends on how much you like cumin. Start with a few shakes, taste and add some more if needed!)
salt to taste
parsley and cilantro to taste (I did not measure these. I just put in as much as I thought would be good. Everyone is different. If you like lots, use lots. Feel free to omit entirely)

Poke eggplant all over with fork. Put on the BBQ until the skin is black and blistered and the flesh is starting to become tender. That'll take about 15 minutes or so, but you'll have to use your eyes for this because all BBQs are different. You need to flip it every couple of minutes, I kept gently squeezing it with the tongs to test for tenderness.

Pre-heat oven to 375 degrees. Once you remove from the BBQ, place on a baking tray and pop into the oven. You want to keep it in there until the skin is entirely shrivelled, and the eggplant is very soft when GENTLY squeezed. The recipe said about 20-25 minutes HOWEVER, I put mine in for less than that. Again, this is one of those things you will just have to check every couple minutes.

Cool for a few moments once you remove from the oven. Put into food processor with all remaining ingredients. Leave it on until your desired consistency. I served mine with blue corn chips.

***The recipe calls for 3 cloves of raw garlic and it can be a bit garlicky. I used 2, and it was great. I kept it raw because I love the taste of it. If you are not a huge fan of raw garlic, then you can roast it in tin foil on the BBQ while grilling your eggplant. Also, the recipe called for 1/4 cup each of tahini and lemon juice. The above amounts are what I used, and I found the consistency great. Any runnier, and it probably would have been too slimy for my liking. You can choose whichever version you think you would like the most!***

***Another suggestion: drizzle with olive oil and top with chopped kalamata olives.***

Here's my favorite vegan recipe:
one cup rice
two cups water

Pour rice and water(still cold) in big enough pot to hold everything. Boil until all water is absorbed. Season with tears upon realizing you can't eat decent food. Serves 3.

I can't really cope with writing out recipes, but these are my two favourite Vegan/Veggie (but lots of vegan in it) cookbooks. The first is especially good.

The Mediterranean Vegan Kitchen by Donna Klein
Vegetarian Dishes from the Middle East by Arto der Haroutunian

last time he prepared a veggie dish it didn't go down well at all.. nobody but fudo enjoyed his 'vegetarian surprise'

This is for mock tuna salad.

Drain and heat up some garbanzo beans to soften them up. Place them in a bowl and mash them. Mix in some Nayonaise (vegan alternative to mayonaise), mustard (I prefer spicy brown mustard), and whatever additional ingredients/seasonings you like in tuna salad. I usually add either lemon pepper seasoning or salsa. If you like relish you can add that. Use it just like tuna salad...I usually had it on sandwiches.

Another dish I like is pretty simple. It's basically stir-fried vegetables with either tofu, tempeh, ground Boca (or similar), or any other sliced/diced meat substitute. I liked to serve it over brown rice.

Fnord's Meatless Chili

1 can Black Beans (14.5 oz.)
1 can Diced Tomatoes (14.5 oz.)
1/4 cup Chopped White Onion
2 tbsp. Garlic Powder
1/4 tsp. Ground Black Pepper
1/4 tsp. Red Pepper Flakes
1/8 tsp. Powdered Cinnamon
2 tbsp. Olive Oil

Heat oil in skillet (medium heat). Add onion and garlic. Cook until onion is translucent.

Add beans and tomatoes (include liquids). Cook until thickened.

Add remaining ingredients. Simmer on low heat 10-15 minutes.

Serve by itself or on plain tortillas.

Serves 2 + leftovers

(Yes, this uses canned ingredients. If you have the patience, go ahead and cook dried black beans until tender, and drain all but 1 cup of the water from the finished beans. You can also use garden-fresh tomatoes if you have them.)

Vegetarian tortilla soup (also vegan)....click on this link for exactness

I LOVE this recipe because it can be changed up SO many ways.

I would love to help but I cook by instinct not from recipies [once I understood basic principles it was all freestyle from then on]

Nice to see most responses have been helpful though, peace j

This is my favourite Lima beans recipe


Lima Bean Mash

Ingredients (use vegan versions):

16 oz package of dry baby lima beans
4 oz of Tofutti Better Than Cream Cheese with Herbs & Chives
1/4 cup of your favorite vinaigrette (I prefer to use a Greek vinaigrette)
1 or 2 garlic cloves, minced

Directions:

Soak the beans for 24 hours. Cook the beans according to directions.

In a food processor or blender, blend all of the ingredients.

Simmer on stove for 5-10 minutes.

Serve with vegan gravy like mashed potatoes or eat it as is. Enjoy!