Ingredients Tomato Topping Mixture1 6oz Can Tomato Paste1 Tablespoon Sugar1/2 Tablespoon Apple Cider Vinegar1 Tablespoon Onion Flakes1 Teaspoon Garlic Salt Lentil Loaf 1 Cup Old Fashioned Oats or Gluten Free Oats1/2 Block Extra Firm Tofu1 Cup Chopped Onion1/2 Cup Chopped Green Pepper1/2 Cup Chopped Red Pepper1 Tablespoon Tomato Topping Mixture3 Tablespoons Plain Yellow Corn Meal3/4 Cup Cooked & Drained Lentils1 Tablespoon Balsamic Vinegar1 Tablespoon Soy Sauce2 Tablespoons Olive Oil1/4 Teaspoon Thyme1/4 Teaspoon Cumin1 Teaspoon Chili Powder1 Teaspoon Dried Parsley1/2 Teaspoon Salt1 Teaspoon Sugar1/2 Teaspoon Garlic Salt1/4 Teaspoon Onion Salt1/4 Teaspoon Dried Mustard Directions Preheat oven to 375 degrees. Mix the tomato topping mixture together first because you will need a tablespoon to mix into the lentil loaf. In a food processor chop oats for 5 quick pulses. Drain tofu well and press with hands until all excess water comes out.
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Vegetarian Lentil Loaf - Vegetarian Loaf Recipe - Vegan Loaf Recipe - Lentil Loaf - Easy Vegetarian Main Dish - ThanksgivingVegetarian Lentil Rice Loaf. A healthy whole grain high-fiber vegetarian and vegan lentil loaf recipe makes a great alternative to meat loaf. Serve this lentil and rice recipe as an entree at your vegetarian Thanksgiving or Christmas dinner. Scroll down for more lentil loaf and vegetarian loaf recipes to try. Ingredients: 1 1/2 cups lentils1 1/2 cups millet1 1/2 cups brown rice9 cups water1 cup bread crumbs1/2 cup rolled oats1/2 cup cashews, finely chopped1/4 cup vegetable oil3 tbsp onion powder1/12 tablespoons crumbled fresh sage1/2 tsp celery seedsalt to taste Preparation: Combine lentils, millet, rice and water in a sauce pan. Pre-heat the oven to 350 degrees. Add the remaining loaf ingredients and mix well.
Vegan Recipes by Angela Liddon | Oh She GlowsVeganFlingVegan ActionFatfree Vegan RecipesI am looking for a good veggie loaf recipe...(I've made this before and it's great and easy!) Lentil Loaf Tomato Topping Mixture * 1 6oz Can Tomato Paste * 1 Tablespoon Sugar * 1/2 Tablespoon Apple Cider Vinegar * 1 Tablespoon Onion Flakes * 1 Teaspoon Garlic Salt Lentil Loaf * 1 Cup Old Fashioned Oats * 1/2 Block Extra Firm Tofu * 1 Cup Chopped Onion * 1/2 Cup Chopped Green Pepper * 1/2 Cup Chopped Red Pepper * 1 Tablespoon Tomato Topping Mixture * 3 Tablespoons Plain Yellow Corn Meal * 3/4 Cup Cooked & Drained Lentils * 1 Tablespoon Balsamic Vinegar * 1 Tablespoon Soy Sauce * 2 Tablespoons Olive Oil * 1/4 Teaspoon Thyme * 1/4 Teaspoon Cumin * 1 Teaspoon Chili Powder * 1 Teaspoon Dried Parsley * 1/2 Teaspoon Salt * 1 Teaspoon Sugar * 1/2 Teaspoon Garlic Salt * 1/4 Teaspoon Onion Salt * 1/4 Teaspoon Dried Mustard Directions Preheat oven to 375 degrees. Mix the tomato topping mixture together first because you will need a tablespoon to mix into the lentil loaf. In a food processor chop oats for 5 quick pulses.
The Kind LifeTop 13 Vegan Recipes of 2013PETA People for the Ethical Treatment of Animals Animals are not ours to eat, wear, experiment on, use for entertainment, or abuse in any other way. Top 13 Vegan Recipes of 2013! More Sharing Services Share on email Written by Vanessa Cunningham | December 26, 2013 The year 2013 was packed with lots of delicious cruelty-free vegan recipes. Baked and Breaded Avocado Bites Chef Chloe’s Tiramisù Pancakes Vegan Caprese Mac and Cheese Homemade Polenta With Mushroom Marinara Sauce Ultimate Sriracha Veggie Burger Baked Onion Rings The Easiest Vegan Cinnamon Roll Recipe Ever Fire-Roasted Corn Chowder With Sriracha Mary McCartney Yummy Spicy Rice Noodles Simple Stuffed Bell Peppers Chipotle Sweet Potato Skins An Instant Classic: Vegan Lasagne Although 2013 is ending, we’ve got some great ideas for how to wow your taste buds in 2014! More Sharing Services Share on emailDonate Now Related Posts Commenting is closed. Connect With PETA Submit In This Section Vegan Recipes Recent View More Subscribe to RSS Feed Popular Week
Vegalicious Recipes - more than 600 delicious vegan and vegetarian recipes for compassionate peopleEgg and Dairy-Free BakingEver found yourself confused or in need of more information when it comes to Egg and Dairy-Free Baking? Well look no further–this is just the page for you. Filled with tons of information intended to calm your allergen-free baking nerves, sit down with a cup of coffee and browse the various articles and enjoy what you are reading! Whether you are new to the world of allergen-friendlier baking or are seasoned, everyone is guaranteed to learn something new with each post. Sometimes it’s a matter of exposing yourself to new recipes and ideas to get a feel for the creativity behind eating dairy-free. Uncracking the mystery of Egg Substitutions can be a bit overwhelming. Stick around–the next topic is coming up.
Scallion PancakesThis is the first recipe in Sugar and Soy Sauce, and because it's not my mom's, I'm not forbidden to share it. =) Karen Kirkup taught me the recipe, which she learned while working at Icarus. I've tried making scallion pancakes from scratch before but could never get them quite as light and flakey as I like; they were always just a little too chewy. You don't get that problem with this recipe because the secret is in letting the dough rest so that the gluten relaxes enough to allow you to stretch the dough out really, really thin. Scallion Pancakes (Cong You Bing)makes 6 pancakes 1 lb. all-purpose flour 1 cup warm water Chopped scallions Vegetable oil Salt Mix the flour and water together and knead for 5 minutes. Divide into 6 (4 oz.) portions. Let the dough come back to room temperature. Brush the top with oil and sprinkle with salt and scallions. Heat a liberal amount of oil in a frying pan. To store the pancakes, freeze them in a freezer bag and re-heat on the pan with additional oil.
Mimi Clark's Vegan Cooking Classes | A New Vegan Cooking Class Every Month – 22nd Year!Spinach Avocado Stuffed PortobellosThe other day, as I was searching the web for good food ideas (who doesn’t??), I recruited the help of some of you on facebook for Valentine’s Day menu options. One of you, Stephanie, suggested stuffed portobello mushrooms (Thanks, Stephanie!!). I really don’t think I’ve ever eaten stuffed portobello mushrooms, but it sounded tasty enough, so I set out to the grocery store and returned with some nice plump portobellos. Then it dawned on me. What on earth does one stuff in a portobello mushroom? That’s when I found this. So, I made my own vegan version. I must say that this recipe tastes delicious with either the large portobellos or small baby bellos or both. To start, you’re going to brush the caps and rims of your ‘shrooms with a little extra virgin olive oil. Next, you’re going to roast them in a hot oven at 450 degrees Fahrenheit. Next, you’re going to make your filling, spoon it into your mushrooms, and sprinkle with some sliced almonds. Enjoy! Spinach Avocado Stuffed Portobellos Note
Crispy Coconut Crusted Tofu Poppers with Chili Mango Cream - Vegalicious RecipesYum, the crunchy coconut crust of the tofu poppers tasted delicious with the mango chili cream. This is a very tasty recipe, well worth the effort. 1 lb. tofu 1/4 cup tamari or soy sauce 1/4 cup water to thin the marinade 1 lime or lemon pinch salt pinch garlic powder pinch ginger powder 1/2 cup flour, separated 1/2 cups panko bread crumbs 1/2-3/4 cup coconut flakes (your choice as to sweetened or plain) light vegetable oil for frying light pinch of salt after cooking the tofu 1 large sweet ripe mango 1 canned pineapple ring 1/2 cup plain soy yogurt or soy cream cheese as Tofutti 3-4 tablespoons Thai Chili Sauce 1/2 jalapeno (optional) small pinch salt Drain and lightly pat the tofu dry. Cut into large bite sized cubes. Make the marinade and place the tofu pieces in the marinade to soak for 1/2 – 1 hour. Meanwhile, make the mango chili cream. Slice the mango and discard the seed. Peel the slices, and place in a blender or food processor. Add the pineapple ring, soy yogurt or Tofutti and the Thai chili sauce.