Quick & Easy Recipes

This page provides basic information about plant-based nutrition, common plant-based substitutes for animal products, and easy crowd-pleasing recipes to get you started.

Homemade Veggie Burgers

Ingredients:

1 cup dry lentils, rinsed
2 1/2 cups water
1/2 tsp. salt
1 Tbs. olive oil
1/2 medium onion, diced
1 medium carrot, diced
1/2 tsp. pepper
1 tsp. soy sauce (optional)
3/4 cup rolled oats, finely ground
3/4 cup bread crumbs

Directions:

1. Place lentils, water, and salt in saucepan and bring to a boil; lower heat, cover, and simmer for about 45 minutes, until water is nearly gone and lentils are very soft, with splitting skins.
2. Sauté the onion and carrot in oil until soft, about 5 minutes.
3. Mix lentils, onions, carrots, pepper, and optional soy sauce in a large bowl; add the ground oats and bread crumbs and mix more.
4. While still warm, form the lentil mixture into patties.
5. In a 400º oven, bake the burgers on a greased baking sheet until light brown (about 15 minutes) or put your grill to work.

Spicy Gumbo with Greens

Ingredients:

2 lbs collard greens, stems removed, chopped
1/4 cup vegetable oil + 2 Tbs
1/4 cup flour
2 onions, diced
1 green bell pepper, diced
4 stalks celery, chopped
3-4 tomatoes, chopped
1/4 cup hot sauce
1/4 tsp cayenne pepper (or to taste)
1/2 tsp each of thyme & oregano
1/4 cup fresh parsley, chopped
3 cloves garlic, minced
6 cups vegetable broth
2 bay leaves
1 1/2 cups okra, chopped
1 can (16 oz) kidney beans
salt & pepper (to taste)
1 1/2 cups rice, pre-cooked

Directions:

1. In large soup pot, boil greens in two cups water for ten minutes; cover & steam 5-10 minutes; set aside cooking water for later.
2. In separate small pot, whisk together 1/4 cup oil & flour over low heat, stirring continuously for 10-15 minutes(this mixture is called a roux); once it’s dark reddish brown, remove from heat and set aside.
3. In large soup pot, sauté onions, bell pepper, celery & tomatoes for 2-3 minutes in 2 Tbs oil, until soft; reduce heat, add hot sauce, cayenne, thyme, oregano, parsley & garlic; cook, stirring continuously for 1-2 minutes.
4. Add roux and vegetable broth to the sautéed veggies and stir well to combine; add cooking water from collard greens & bay leaves; bring to simmer, cook 15 minutes.
5. Add collard greens, okra, kidney beans, and rice, cook 5 minutes; remove bay leaves.

Vegetable Medley Wraps

Ingredients:

1 cup broccoli florets
1 cup cauliflower florets
1 cup chopped carrots
1 Tbs. lemon juice
¼ - ½ tsp. salt
dairy-free tortilla wraps
hummus (to taste)
sunflower seeds (to taste)

Directions:

1. In a food processor, roughly chop broccoli, cauliflower, and carrots into a slaw; sprinkle with lemon juice and salt and mix.
2. Lay out a tortilla, spread with hummus, place desired amount of slaw over hummus, and top with sunflower seeds; wrap it up, eat, and enjoy.

For this and other great recipes visit www.VegWeb.com!

Creamy Corn Chowder

Ingredients:

1 Tbs. olive oil (or broth, for no fat)
1 small onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 clove garlic, minced
2 ½ cups water
2 cubes vegetable bouillon
2 cups corn
2 cups soymilk
1 Tbs. flour
1 tsp. dried parsley
1 tsp. garlic powder
1 tsp. salt
1 tsp. pepper

Directions:

1. Heat oil (or broth) in a large skillet over medium heat.
2. Stir in onions and celery; cook until just slightly golden and stir in carrots and garlic; cook until garlic is slightly golden.
3. Meanwhile, bring water to a boil over high heat; stir in bouillon, and reduce heat to medium.
4. When bouillon cubes dissolve, add corn and the vegetables from the skillet; cook until vegetables are tender (add more water, if necessary).
5. Reduce heat to low, and pour in 1 cup of soymilk; stir soup well, then stir in remaining soymilk; quickly whisk in flour; stir in parsley, garlic powder, salt, and pepper.
6. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.

Raisin Granola

Ingredients:

3 cups oats
1/3 cup shredded coconut
1/3 cup sunflower seeds
1/3 cup chopped pecans
1/3 cup chopped almonds
1/2 tsp. cinnamon
1/3 cup extra virgin olive oil
1/2 cup pure maple syrup
1 tsp. vanilla
Raisins, dried dates, cherries, cranberries

Directions:

1. Combine oats, coconut, seeds, nuts, & cinnamon in large bowl.
2. Mix in combined oil, syrup, and vanilla, then microwave for 6 minutes, stirring occasionally.
3. Add dried fruit and microwave for an additional 1-2 minutes.
4. Press into baking dish coated with nonstick spray and let cool.
5. Spoon into a jar to give as gift or enjoy it yourself.

Brussel Sprout Sauté

Ingredients:

1 lb. brussel sprouts, ends trimmed
2 Tbs. olive oil
12 cloves garlic, peeled and quartered lengthwise
1 Tbs. brown sugar
1/2 tsp. salt
1/8 tsp. ground black pepper
1Tbs. apple cider vinegar

Directions:

1. Place brussel sprouts in bowl of food processor; pulse 12 to 15 times, or until shredded.
2. Heat oil in large nonstick skillet over medium-low heat; add garlic, and cook 5 to 7 minutes, or until light brown.
3. Increase heat to medium-high, and add shredded brussel sprouts, brown sugar, salt and pepper. Cook 5 minutes, or until browned, stirring often.
4. Add 1 1/2 cups water, and cook 5 minutes more, or until most of the liquid has evaporated.
5. Stir in vinegar, and season to taste with salt and pepper.

Easy Delicious Bruschetta

Ingredients:

2 cups tomatoes, diced
1/2 cup red onion, diced
1/3 cup kalamata olives, pitted and chopped
3 cloves garlic, minced
1/4 cup fresh parsley, minced
1/4 cup fresh basil, minced
1 Tbs. olive oil
salt and pepper (to taste)
1 baguette or loaf of french bread, sliced and toasted

Directions:

1. Combine tomatoes and next six ingredients in glass pan; add salt and pepper to taste.
2. Refrigerate for at least one hour or until ready to serve.
3. To serve, spoon onto thin slices of toasted baguette. Makes about 12 pieces.

Chocolate "Cheese"cake

Ingredients:

1 block of Silken Tofu (drained)
1 Graham Cracker Pie Crust
1 cup chocolate soymilk
1/3 cup cocoa powder
1/2 cup sugar
1 teaspoon vanilla extract
1/4 cup dark chocolate chips (optional)

Directions:

1. Cut block of tofu into small chunks and put into the blender.
2. Add soymilk, sugar, vanilla extract, and cocoa powder and blend well until smooth. If you'd like, add chocolate chips.
3. Once all are combined, pour into the pie crust and bake for 35-60 minutes in a preheated oven at 350º or until the top appears solid.
4. Chill for 1-2 hrs before serving. Garnish with soy whip or other non-dairy whipped topping.

Pineapple Banana Ice Cream

Ingredients:

2 frozen bananas
2 cups frozen pineapple
2 cups vanilla soymilk or other nut milk
1/2 cup sugar or other

Directions:

1. In a high-powered blender, add all ingredients.
2. Blend on highest speed until there are no more chunks of frozen fruit (1-2 minutes).
3. Scoop into bowls, sprinkle some cinnamon on the top, and enjoy! (Note: You can freeze it, but it becomes a little icy – it’s best eaten fresh).

“Ob-La-Di” Enchiladas

(borrowed from PETA's Celebrity Cookbook)

For the Sauce:
1 cup tomato sauce
1 cup water
1 large onion, chopped
2 garlic cloves, minced
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. oregano
2 Tbs. cornstarch dissolved in 4 Tbsp. water

For the Filling:
1 lb. firm tofu, drained and mashed
1 onion, chopped
1/2 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. garlic powder, or 1 tsp. minced fresh garlic
1/4 tsp. black pepper
1 1/3 cups picante sauce
3 cups steamed spinach

12 tortillas

Pre-heat the oven to 350°F. Place all the sauce ingredients, except for the cornstarch, in a small pot and cook over low heat, covered, for 20 minutes. Stir in the cornstarch and cook until the sauce thickens.
In the meantime, prepare the filling: Mix the tofu, onion, chili powder, cumin, garlic, pepper, and picante sauce. Put some of the spinach in the middle of each tortilla, then add 3 to 4 heaping teaspoonfuls of the tofu mixture, and roll up the tortillas. Top with vegan sour cream, such as non-dairy Tofutti Sour Supreme, or make your own with the recipe below. Lay the enchiladas in a baking dish, cover with sauce, and bake for 20 to 25 minutes.

Steamy, Creamy Artichoke Dip

Alicia Silverstone’s Steamy, Creamy Artichoke Dip
(borrowed from PETA's Celebrity Cookbook)

2 8.5-oz. cans of quartered artichokes
1 cup vegan mayonnaise (such as Veganaise)
1 cup soy parmesan “cheese”
1 tsp. paprika
Garlic powder, to taste

Preheat oven to 350°F. Drain the liquid from the artichokes, mash, and combine with other ingredients. Scoop into a casserole dish and bake for a 1/2 hour. Sprinkle paprika on top before serving. Serve with chips, toasted and cut pita bread, or sliced fresh vegetables.

Indonesian Salad

K.D. Lang's Indonesian Salad w/ Spicy Peanut Dressing

For the Salad:
3 Tbs. vegetable oil
salt (to taste)
1 lb. firm tofu, patted dry and cut into ¼-inch cubes
2 small potatoes, boiled and cut into bite-sized wedges
½ lb. Fresh spinach, cleaned, steamed, and chopped
½ head green cabbage, shredded and lightly steamed
½ lb mun bean sprouts, washed throughly

For the Dressing:
4 cloves garlic
¼ cup roasted peanuts
5 Tbs. soy sauce
3 Tbs. lime juice or lemon juice
4 tsp. brown sugar
¼ tsp. cayenne pepper
2 Tbs. water

Heat the oil and salt in a medium frying pan over medium heat. Add the tofu in small batches and saute until lightly browned on both sides, about 5 minutes. Remove with a slotted spoon and drain on a paper towel. Arrange the tofu, potatoes, spinach, and cabbage on six separate plates. Prepare the dressing by placing all of the dressing ingredients in a blender and blending until smooth. If the dressing seems too thick, add another teaspoonful of water. Top the tofu and vegetables with the bean sprouts and dressing, and serve immediately.