Vegan Recipes

Curried Carrot Soup

This is a great soup to use up those extra carrots from the garden. Perfect hot or cold! Serve with french bread, or a garden salad.

This recipe makes 8 to 10 large servings

2 tbsp vegetable oil

2 large onions (chopped)

4 cloves of garlic crushed (I like lots of garlic, so use a whole bulb)

2 tbsp curry powder, or paste (I like the Thai Kitchen red curry paste)

4 lbs of carrots (peeled and chopped)

8 cups vegetable broth

Sour cream or plain yogurt for garnish (optional)

Cilantro or chives for garnish (optional)

Heat oil in a large pot and saute onions and garlic on medium heat until transparent. Add curry powder and cook for one minute to bring out the flavors. Add the vegetable broth and chopped carrots and cook until the carrots are soft (about 20 minutes or so).

Use a hand blender (immersible blender) and puree until the soup is smooth. Serve with a dollop of sour cream or yogurt and sprinkle with cilantro or chives. (for Vegan’s – omit the dairy topping)

Cinnamon Raisin Scones

This is a recipe I tried from the Sunmaid Raisin Recipe site. It turned out better than I expected, so my daughter asked me to add it to the website. I’ve changed the recipe a bit to give them a bit more flavour. I hope you enjoy!

2 cups all purpose unbleached flour

1/3 cup sugar

2 tbsps baking powder

1 1/2 tsps cinnamon

1/2 tsp salt

1/2 cup cold butter

2/3 cup milk

1 egg

1 1/2 tsps vanilla

1 cup raisins

1 egg yolk (to brush tops before baking)

1 tsp sugar (to sprinkle over tops before baking)

Preheat oven to 400º

In a large bowl combine flour, sugar, baking powder, cinnamon, and salt. Use a pastry blender to cut in the butter until it resembles course bread crumbs.

In a separate bowl, beat the egg, milk and vanilla. Add to the flour mixture and stir until moistened. Add the raisins and form into a ball. Roll out onto a cutting board and cut into nine 3″ circles. Place on baking sheet lined with parchment paper. Brush tops with egg yolk and sprinkle with sugar. Bake for 15 minutes until golden. Serve warm with your favorite tea.

Vegan Sushi Rolls

These vegan sushi rolls were a big hit at our dinner table. My daughter ate a whole roll by herself. I’ll definitely be making these again soon.

Sushi Rice:

3 cups sushi rice (rinsed well)

3 cups water

Add rice and water to a large saucepan and bring to boil. Cover and simmer on low for about 12 minutes. Transfer to a non metallic bowl and cool.

1/3 cup rice vinegar

1 tbsp raw cane sugar (or granulated sugar)

1 tsp salt

Heat the vinegar, sugar and salt in a small saucepan until the sugar dissolves. Pour over the rice and mix in.

Julienned vegetables of your choice….peppers, cucumbers, zucchinis, carrots, avocados

Cover a bamboo sushi mat with plastic wrap and place a sheet of nori seaweed on top of the plastic. Spread the nori with rice (about 1 1/2 cups for each nori sheet) leaving about a cm around the edges uncovered. Place your choice of veggies across one end (the end you start rolling from) and use the bamboo mat to roll it up. Place seam side down until you’re ready to cut into slices. Slice each roll into about 8 pieces. Serve with soya sauce for dipping and wasabi if you like to heat things up a little. This recipe makes 4 large rolls.

Vegan Oatmeal Coconut Chocolate Chip Cookies

These vegan oatmeal coconut chocolate chip cookies are so good. Great to fill the cookie jar.

1 cup earth balance (vegan margarine)

1 cup brown sugar (packed)

1/2 cup almond milk

1 tbsp lemon juice

1 tbsp pure vanilla extract

1 3/4 cups all purpose unbleached flour (I prefer to use organic)

1 tsp baking soda

1/2 tsp salt

2 cups quick cooking rolled oats

1 cup unsweetened medium shredded coconut

1 cup semi sweet chocolate chips (or bitter sweet)

In a mixing bowl, combine the earth balance and brown sugar and cream together until it’s light and fluffy. Add the almond milk, lemon juice, and vanilla, and continue mixing. In another mixing bowl, combine the flour, baking soda, salt, and the rolled oats. Add the dry mix to the creamed mixture. Add the coconut and chocolate chips to the mixture and drop rounded teaspoonfuls onto a baking sheet lined with parchment paper. Bake at 350 for 12 minutes or until lightly browned. Makes about 50 cookies.

Vegan Potato Leek and Edamame Soup

This potato leek and edamame soup is both nutritious and filling for those cold winter days. Perfect with some wholegrain bread or a side salad. Serves 4

4 cups organic vegetable broth

1 large leek (white part only) (slice lengthwise wash and chop)

1/2 large white onion (diced)

2 lbs yellow flesh potatoes (diced with skins left on)

2 tbsp grapeseed oil

3 green onions (chopped)

1 cup frozen edamame beans

fresh ground pepper and salt to taste

In a large pot, heat the oil and saute the leek and white onion until transparent. Add the broth and potatoes and cook until the potatoes are cooked. Mash with a potato masher until you have a nice thick soup (you can also use a hand blender instead of a masher, if you have one). Add the green onions and edamame and cook for 2 minutes. Add salt and pepper to taste.

Vegan Chocolate Coconut Macaroons

These vegan chocolate coconut macaroons are a very delicious treat, that the whole family will enjoy!

1 cup raw organic sugar

2 tbsp agave nectar

1/2 cup almond milk

2 tsp vanilla

1 tsp salt

3 cups unsweetened shredded coconut

6 tbsp unbleached organic flour

1/2 cup cocoa

In a large bowl mix the sugar, agave nectar, almond milk, vanilla and salt. Mix in the coconut. In a separate bowl sift together the flour and cocoa and then add to the wet mixture. Combine well and then drop by tablespoon full onto a cookie sheet lined with parchment paper. Bake at 350ºc for 10 minutes. Don’t overbake as the bottoms will burn very easily. This recipe makes approx 30 cookies.

Vegan Cheese Garlic and Chive Scones

This is a vegan variation of my favorite scones. My daughter says these are “Really, really, really yummy!”

2 cups all purpose organic unbleached flour

3 tbsp earth balance (cold)

2 tbsp baking powder

1/2 tsp salt

1/2 tsp garlic powder (or 3 cloves crushed fresh garlic)

1/8 cup fresh chives (or use freeze dried if you don’t have fresh)

1/2 cup vegan cheddar (grated)

1 cup unsweetened organic soy milk

In a large mixing bowl, add the flour, baking powder, salt. Mix thoroughly. Use a pastry blender and cut the cold earth balance into the flour mixture until it resembles crumbs. Mix in the garlic, chives and vegan cheddar. Pour the soy milk over the top and mix with your hands until the dough holds together in a large ball (don’t overwork the dough, you want it to be nice and flaky when it’s done baking). Flatten out into a 8″ circle and cut into 8 wedges. Cover baking sheet with parchment paper and bake at 350ºc for 20 to 25 minutes.

Vegan Chili

This is a tasty vegan chili recipe that will warm your insides!

2 tbsp olive oil

5 tbsp chili powder (add more or less to taste)

1/2 large onion diced

2 med zucchini diced

1 yellow bell pepper chopped

1 can sliced mushrooms drained (or use fresh if you prefer)

1 can tomato sauce

1 large can diced tomatoes

2 cans kidney beans drained and rinsed

1 can black beans drained and rinsed

1 can garbanzo beans (chick peas) drained and rinsed

salt and pepper to taste

Heat the oil in a large pot and cook the onions, peppers, and zucchini, until the onion is transparent. Add the chili powder and cook another couple of minutes. Add the rest of the ingredients and simmer for about 1 hour, stirring occasionally. Add salt and pepper to taste.

Potato Veggie Skillet Dinner

We all love this vegan rendition of the popular skillet dinner. This is packed with flavor and it’s easy to put together.

Serves 4

1 package of 4 vegan sausages (I use Yves Vegan Sweet Italian Sausages) Sliced into 1/4″ pieces

2 lbs of baby red yellow flesh potatoes (cut each potato into 4)

4 green onions chopped

1 white onion chopped

1 red pepper chopped

1 orange pepper chopped

2 cloves of garlic chopped

2 tbsp olive or grapeseed oil

Salt and Pepper to taste

Heat the oil in a large skillet and add the potatoes. Cook over med high heat until the potatoes are brown and almost cooked through. Add the garlic and white onion, and cook until transparent. Add the vegan sausage, green onion, and peppers. Cook over med low heat for another 15 minutes. Add salt and pepper to taste.

Curried Tofu with Spinach, Peas, and Tomatoes

This vegan recipe of curried tofu with spinach, peas, and tomatoes is a staple in our house. It’s fairly quick to make up a large batch and it works great for both a filling dinner and a quick lunch. Serve it with your favorite crusty bread or naan, or over a bed of brown basmati rice.

1 tbsp grapeseed or corn oil
1 1/2 lbs of extra firm organic tofu cut into 3/4″ cubes
1 28 oz. can of organic stewed tomatoes ( do not drain)
1 large onion chopped
2 large onions pureed
1 cup spinach leaves
2 cups frozen green peas
1 can of light organic coconut milk
2 tbsp curry powder
1/4 tsp salt
1 tbsp agave nectar
ground pepper and cilantro leaves for garnish

Heat the oil in a large skillet and brown the tofu. Add the chopped onions and the curry powder and cook for about 4 minutes. Add the tomatoes, pureed onions, coconut milk, salt, and agave nectar. Simmer for 20 minutes and then add the peas and spinach. Simmer for about 15 minutes and serve over rice.

Grilled Cheese with Spinach and Hummus

This is a quick and tasty lunch or light dinner. Perfect served with a bowl of lentil or minestrone soup.

Serves 4

8 slices spouted grain bread

earth balance vegan margarine

2 tbsps hummus with spinach and artichokes (I get this at Costco, but you can substitute plain hummus if you prefer)

1 cup baby spinach leaves

4 slices vegan soya cheese

Spread Earth Balance on the bottom side of each piece of bread. Place 4 slices of bread (butter side down) and spread with hummus, top with spinach and a slice of vegan soya cheese, and another piece of the bread (butter side up). Grill on a preheated griddle until brown and crispy.

Quinoa Leek and Corn Chowder – Vegan Recipe

This is an awesome meal for the cold weather and is a good balance of vegetables and protein. The ultimate comfort food!

1 tbsp Earth Balance (Vegan Margarine)

1 cup chopped onion

1 cup chopped leeks (white part only)

1 /2 cup quinoa

3 cups frozen corn (divided)

2 cups vegetable broth

1 red bell pepper chopped

2 large potatoes peeled and chopped

1/4 tsp cayenne pepper

5 saffron threads

1/4 tsp salt

Fresh ground black pepper

In a large saucepan melt the Earth balance and saute the onions and leeks until the onion is opaque and tender. Add the quinoa and 2 cups of the corn. Cook for 5 minutes until the corn thaws. Add the broth and bring to a boil. Cover, reduce heat and simmer for 15 minutes. Puree the cooked mixture with a hand blender or puree it in your blender in batches. Return to the saucepan on low heat and add the remaining 1 cup of corn and the potato, red pepper, cayenne, saffron and salt. Cook until the potatoes are soft. Garnish with black pepper and serve with sprouted grain bread and salad. Store leftovers in the refrigerator for up to 2 days.

Artichoke and Spinach Wraps

Needed a quick dinner tonight and this is what I came up with. They were delicious and filling!

4 ancient grain wraps

4 tbsps artichoke and spinach hummus (or plain hummus)

4 cups organic baby spinach leaves

12 marinated artichoke hearts

1 cup cooked brown rice

1 red pepper cut into strips

Spread one tbsp hummus over the entire wrap, add 1 cup of spinach, 1/4 cup brown rice, 3 artichoke hearts chopped, and 3 or 4 red pepper strips. Roll it up and enjoy! These were a big hit with my family, and we’ll be definitely making them again soon.

Vegan Oatmeal Cranberry Pecan Cookies

Nutty and spicy and very yummy! Great for a lunchbox snack!

3/4 cup earth balance vegan margarine

1/3 cup organic cane sugar

3/4 cup brown sugar

1 tsp vanilla

1/2 cup almond milk

1 cup organic all purpose flour

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

1/2 tsp salt

3 cups quick cooking oats

1 cup dried cranberries

3/4 cup chopped pecans

Cream margarine and sugars together, add vanilla and almond milk. In a separate bowl combine flour, baking soda, salt, and spices. Then add oats, nuts, and cranberries. Mix together with the wet ingredients. Drop by spoonfuls onto a baking sheet lined with parchment paper. Bake at 350ºc for 10 minutes.

Ginger Edamame Quinoa with Tofu

This is a mild dish that’s packed with protein and fiber.

1 package of extra firm tofu cubed

1 red pepper sliced

1 cup of chopped broccoli

1 cup steamed edamame beans

1 cup black beans

1 tsp ginger

1 tsp minced garlic (or more)

3 tbsp soy sauce

1 tbsp neutral oil (I used olive oil, but grapeseed or vegetable oil will work)

1 cup uncooked quinoa

2 cups water

2 tbsps of miso

Salt and pepper to taste

In a medium saucepan add the quinoa and water and cook as directed. In a large skillet add the oil, garlic, ginger, and tofu. Cook over med heat until the tofu is golden. Add the broccoli and cook for 2 minutes. Add the red pepper and cook for another few minutes. Then add the black beans, edamame, quinoa, miso, and soy sauce and toss lightly.

Add salt and pepper and extra soy sauce to taste.

Lentils, Potatoes, and Kale with Coconut Curry

This makes a large batch, so there will lots of leftovers.

10 Servings

1 cup dried brown lentils

1 cup dried red lentils

1 400ml can of organic coconut milk (use light if you like)

4 cups of vegetable broth (homemade, cubes, or from a ready made carton)

2 tbsps curry powder (I use madras curry powder)

5 medium russet potatoes, peeled and cut into large chunks

5 leaves of kale, torn into bite size pieces

Salt and freshly ground pepper to taste

Rinse and sort the lentils and add to a large saucepan with the coconut milk, vegetable broth, and curry powder. Cook on med high until it comes to a boil. Reduce the heat to med low and cover partially. Stir occasionally to avoid sticking to the bottom of the saucepan. Cook for about 15 minutes then add the potatoes and cover the pan completely. Cook for another 10 minutes and stir gently. If the lentils seem to be too dry, add a little more vegetable broth or water. Continue cooking for another 10 minutes.

Add freshly ground black pepper and salt to taste and serve over brown basmati rice.

Spinach and Fruit Salad

This is a staple in our house. Easy and fresh. High in iron, fiber, and loaded with nutrients!

Serves 4

5 cups fresh organic baby spinach

1/2 diced red pepper

1/2 diced green pepper

1 cup of red grapes

1 large seedless orange

3 tbsp raw pine nuts

Place spinach in large salad bowl, add all other ingredients on top and serve with the dressing of your choice.

I made a quick vegan dressing for this with 1 tbsp veganaise, 1/4 cup soy milk and 1/4 tsp mustard powder. It’s creamy with a bit of a kick.

Spaghetti and Garden Veggie Sauce

Spaghetti has always been a comfort food in our house. This is my version of a garden veggie sauce that is loaded with veggies and has lots of flavor.

Serves 6

2 tsp olive oil

2 cloves garlic minced

1 large onion diced

1 green pepper diced

1 red pepper diced

1 medium zucchini diced

1/2 medium eggplant cubed

1 can organic tomato sauce 15 oz

1 large can organic diced tomatoes

1 tsp miso

2 tsp freeze dried or fresh chopped basil

spaghetti

In a large skillet, heat the oil and add the garlic and onions. Cook on medium heat for 2 minutes. Add the basil and cook for one minute. Add the peppers, eggplant and zucchini and saute for 10 minutes. Add the tomatoes, tomato sauce and the miso and simmer for 20 minutes.

Cook the pasta as directed and top with the sauce. Serve with a fresh spinach and fruit salad.

Coconut Curried Tofu

I try to find recipes that are simple, flavorful, nutritious, and use everyday ingredients. This recipe definitely falls into this category.
This makes 8 servings

3 large onions (puree 2 onions and roughly chop the remaining onion)
2 cans organic tomato sauce (13 oz cans)
2 tbsp grape seed or canola oil salt and pepper to taste
2 tbsp curry powder (I used madras curry powder, but use whatever kind you like)
2 pkgs extra firm tofu (organic, not GMO) cut into 3/4 inch cubes
2 cups frozen green peas (thawed in cold water and drained)
1 can light coconut milk (I use organic)

Chopped fresh cilantro for garnish (freeze dried cilantro works if you don’t have fresh) Heat the oil in a large skillet and brown the tofu. Add the spices and cook for one minute to release flavors. Then add the pureed onion and the chopped onion and saute until the onions are partially cooked. Mix in the tomato sauce and the coconut milk and simmer over medium/low heat for about 30 minutes. Add the peas and heat for an additional 10 minutes. Serve over long grain brown rice and garnish with cilantro.

Quinoa and Black Beans

This is a tasty dish that can be served as either a side or a main dish. The cayenne pepper gives it just a little bit of a kick. Use up any leftovers as a tasty filling for wraps…just add some fresh veggies and you’ve got a protein and fibre packed meal that can be prepared in a matter of minutes. (Served here with Sauteed Portabella Mushrooms and Kale and some sliced tomatoes with fresh ground pepper)

6 servings

1 tsp olive or grape seed oil

1 large chopped onion

3 cloves garlic, chopped

3/4 cup uncooked quinoa (rinsed)

1 1/2 cups of organic vegetable broth

1 tsp ground cumin

1/4 tsp cayenne pepper

salt and pepper to taste

1 cup frozen organic corn kernels

1 can organic black beans 15 oz, rinsed and drained

1/2 cup chopped fresh cilantro (when I can’t get fresh cilantro, I use freeze dried and it works fine)

In a medium saucepan, heat the oil and stir in the onion and garlic. Cook over medium heat until lightly browned.

Add the quinoa, cayenne, cumin, and salt and pepper, to the saucepan with the garlic and onion and cover with the vegetable broth. Bring to a boil and then reduce the heat to low, cover and simmer for about 15 to 20 minutes.

Add the frozen corn and stir. Cover and cook on low until the corn is heated. Mix in the black beans and cilantro and serve.

Vegan Recipes (newest additions)

Smoothies

Egg Substitutes

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