VegWeb.com - Miscellaneous Quick & Easy Recipes

Quick Twice Baked Mashed Veggie Potato

Mon, 22 Dec 2008 14:09:35 GMT

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Recipe submitted by livinlearn, 12/22/08

Quick Twice Baked Mashed Veggie Potato

Ingredients (use vegan versions):

    2 large baking potatoes
    2 tablespoons vegan margarine
    2 tablespoon vegan sour cream
    1/4 cup vegan cheddar cheese
    1 cup frozen spinach
    1 teaspoon garlic powder

Directions:

Take the two potatoes, wash thoroughly and towel dry (or simply peel the potato skin if you prefer skinless)

Take a fork and stab air vents throughout the potatoes on each side.

Place potatoes on a paper towel in microwave on high for 3 minutes.

Flip potatoes and cook on high another 3 minutes.

Remove potatoes from microwave and set aside to cool.

While the baked potatoes are cool...

15 Minute Lentil Spaghetti

Mon, 01 Dec 2008 18:58:54 GMT

Add to: Recipe Box | | lizbelden, 12/01/08

15 Minute Lentil Spaghetti

Ingredients (use vegan versions):

    1 can vegan lentil soup
    1/2 lb. angel hair spaghetti
    1 to 3 cloves garlic, minced fine
    extra virgin olive oil
    kale, spinach or escarole

Directions:

Put a pot of water on for the spaghetti.  Swirl some oil into a saucepan and add the garlic.  Saute over a low heat for about a minute or until it starts to release its aroma.  Turn off the pan.

Wash and chop your greens-as many as you wish-I usually use about an equal amount as the soup if using kale, more if using spinach.  Put the can of soup into the sauce pan, put the greens on top, and cover.  If using kale, start it cookin...

Mushroom Grits

Mon, 01 Dec 2008 18:55:37 GMT

Add to: Recipe Box | | fufuberry, 12/01/08

Mushroom Grits

Ingredients (use vegan versions):

    instant grits (cooked according to package and desired servings)
    1 clove garlic per serving
    sliced button mushrooms (or another kind of mushroom)
    teriyaki-type sauce
    salt and pepper to taste
    vegan margarine to taste

Directions:

First, chop garlic and mushrooms.

Cook grits according to stovetop directions.  For a stronger garlic taste, throw the garlic in while the water boils before you add the grits.  For a milder garlic taste, add the garlic while the grits thicken.

Meanwhile, add the mushrooms to a skillet.  Stir fry on medium until desired doneness, adding as much or as little T...

Spanish Rice with Guacamole

Mon, 01 Dec 2008 05:45:36 GMT

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Recipe submitted by cardfull, 12/01/08

Spanish Rice with Guacamole

Ingredients (use vegan versions):

    1 box vegan Spanish rice
    Guacamole:
    2-3 avocados
    1 small red onion
    salt and pepper to taste
    ground red cayenne pepper
    1 small tomato, finely chopped

Directions:

Cook the Spanish rice as to the package directions. While the rice is cooking, make guacamole to your taste or buy premade.

When the rice is done and still warm, spoon into bowls and spoon  a huge dollop of gauc on top of the warm rice. Top with more chopped onion or even chopped tomatoes. The heat from the rice gently "melts" the guac and  also gives a cooling, creamy top for the warm, spicy, rice!! This is ...

Quick Tofu and Veggie Stir Fry

Mon, 13 Oct 2008 17:39:35 GMT

Add to: Recipe Box | | djgc, 10/13/08

Quick Tofu and Veggie Stir Fry

Ingredients (use vegan versions):

    firm tofu cut in small, thin strips
    brown rice
    raw baby spinach
    beans
    onions
    garlic
    chives
    red and green peppers
    salt and pepper
    soya sauce
    tomato

Directions:

**This dish is very easy to burn, so use low/med heat and keep stirring it around, only needs to cook for a few minutes***

I usually store a container of cooked brown and wild rice in the fridge, as well as a container of tofu.  I like to make a quick and tasty stir-fry for lunch or dinner every few days.

Use olive oil in large frying pan set on medium/low heat.

Thinly slice tofu, onions, red and...

Chili Topped Sweet Potato

Mon, 13 Oct 2008 16:56:11 GMT

Add to: Recipe Box | | nuttyvegan, 10/13/08

Chili Topped Sweet Potato

Ingredients (use vegan versions):

    1 large sweet potato
    1/2 cup vegan chili(homemade or canned)

Directions:

Pierce sweet potato with a fork.  Microwave sweet potato for 4-6 minutes.  Microwave chili for 1 minute. Top sweet potato with chili.

Serves: 1

Preparation time: 5

Pickle Sickles

Sun, 12 Oct 2008 23:36:13 GMT

Add to: Recipe Box | | endiahna, 10/12/08

Pickle Sickles

Ingredients (use vegan versions):

    left over pickle juice from the jar (Make sure its vegan)
    several small medicine cups (or you can use an ice tray or two)

Directions:

After you finish eating your pickles, sometimes you have nothing left to do with the juice.

When I was a child, Pickle Sickles were an all time favourite at the Skating Rink.  We also made the at home.

This is a simple recipe, if you can call it that.

For using the plastic cups:

Make sure you have the small plastic cups on hand. They usually hold maybe 2 tablespoon of liquid or close to it.

When you have eaten all of your pickles, pour the juice that is left over into...

Heart Soup (5 Minute Strawberry Desert)

Sun, 12 Oct 2008 23:13:21 GMT

Add to: Recipe Box | | DRA88, 10/12/08

Heart Soup (5 Minute Strawberry Desert)

Ingredients (use vegan versions):

    1 cup frozen strawberries
    1/2 tablespoon sugar or sweetener (or more to taste)
    dash powdered cinnamon (optional)
    dash powdered cloves (optional)

Directions:

In a coffee mug or small microwaveable container, microwave the strawberries for 5 minutes on high.

Mash the strawberries really well with the back of a fork, leaving only a few chunks of strawberry intact. (Should be thick and soupy.)

Mix in the sweetener and other stuff and enjoy.

Serves: 1

Preparation time: 5 minutes

The Husband Pleaser (Healthier Version of Nachos)

Sun, 12 Oct 2008 22:47:28 GMT

Add to: Recipe Box | | JanieRose, 10/12/08

The Husband Pleaser (Healthier Version of Nachos)

Ingredients (use vegan versions):

    3 whole wheat tortillas (I like Garden of Eatin' 9 inch)
    1 15 oz can refried pinto beans (any kind work)
    1 cup thawed frozen corn
    1/2 jar salsa (around 3 cups)
    1/2 large Vidalia onion
    1 cup chopped mushrooms (any kind work)
    1/2 cup fresh cilantro
    1/4-1/2 bag tortilla chips (9 oz bag)
    1 Haas avocado
    1/8 teaspoon salt
    1 teaspoon lime juice
    1 teaspoon cumin

Directions:

-Preheat oven to 350 F.

-Grease the bottom of a 9x13 Pyrex/ glass casserole dish with Earth Balance or Spectrum Organic Shortening.

-Spread the refried beans ont...

Dorm Room Friendly Chili

Wed, 24 Sep 2008 17:06:26 GMT

Add to: Recipe Box | | venusdoom, 09/24/08

Dorm Room Friendly Chili

Ingredients (use vegan versions):

    1 can vegan chili
    1 can sweet corn
    1 serving rice (optional)

Directions:

All you do is heat up the chili and the corn in the microwave. If you want rice with it you can either have it on the side or mixed in.

Serves: 2-3

Preparation time: 5 minutes

Quick-fix Red and Green Salad

Wed, 24 Sep 2008 16:44:31 GMT

Add to: Recipe Box | | happyveggie, 09/24/08

Quick-fix Red and Green Salad

Ingredients (use vegan versions):

    1/4 cup vegan mayo
    1/4 cup coarsely chopped fresh dill
    4 tablespoons chopped roast red pepper
    1/2 teaspoon garlic, minced
    1 can sliced beets, drained, rinsed and julienned
    1 12 oz bag of green beans
    salt and pepper

Directions:

Mix in  a bowl the mayo, dill, roast red pepper and garlic. Then set the red and green sauce a side.

At the same time, microwave the green beans.

Once the green beans are done, mix in the beets, and green beans into the  red and green sauce. Season with salt and pepper as desired.

Serves: 2 servings or 1 large serving

Preparation time: 5 m...

Easy Healthy Curry

Wed, 24 Sep 2008 16:27:15 GMT

Add to: Recipe Box | | anthurium, 09/24/08

Easy Healthy Curry

Ingredients (use vegan versions):

    2 medium sized sweet potatoes (regular potatoes work too)
    1 can chickpeas, drained
    2 cups soy milk
    a few squirts ketchup
    1 teaspoon vegan sugar or other sweetener
    1 tablespoon salt
    1 teaspoon curry powder
    1/2 teaspoon coriander
    1 teaspoon turmeric
    1 head cauliflower
    1 carrot
    rice or other grains, to serve over
    1 teaspoon cumin seed
    1/2 teaspoon black mustard seed

Directions:

I wanted to make a curry that was lower in fat.  This one uses coconut milk instead of soy, which is also more convenient since I always have some on hand.  I also substituted...

Amanda's "Chick-ee" Stirfry

Wed, 24 Sep 2008 16:18:49 GMT

Add to: Recipe Box | | sublimegirl232, 09/24/08

Amanda's "Chick-ee" Stirfry

Ingredients (use vegan versions):

    instant rice (any kind)
    3 tablespoons olive oil
    chickpeas
    chopped onions
    chopped vegan Boca burger
    vegan cheese (optional)

Directions:

Take any microwavable instant rice and sauté it up in a pan with the chick peas, onions and chopped Boca burger. Let it simmer for about 10 minutes, stir occasionally, top with vegan cheese... then serve it up!

Preparation time: 15 minutes

Fried Pickles

Wed, 24 Sep 2008 15:46:00 GMT

Add to: Recipe Box | | xsomecamerunning, 09/24/08

Fried Pickles

Ingredients (use vegan versions):

    2 pickles
    grab bag size of chips (Sun Chips Original flavor)
    vegetable oil

Directions:

Use a frying pan and place enough oil in pan to submerge pickle slices. Cut pickles into small rounds. Take grab bag of sun chips, place into a zip lock baggy and crush them into fine "bread crumb" size pieces. Place pickle rounds in sun chip crumbs and toss to cover them fully. When oil is sufficiently heated (use tester pickle round to check if the oil is hot enough) place pickles in oil about 3 at a time and let them fry. Roll the pickles over to make sure they get an even frying. Take pickles out an...

Mushroom Hazelnut Stuffed Peppers

Tue, 09 Sep 2008 09:10:24 GMT

Add to: Recipe Box | | heartgoeshere, 09/09/08

Mushroom Hazelnut Stuffed Peppers

Ingredients (use vegan versions):

    1 green bell pepper
    1/2 cup broccoli
    1/2 cup mushrooms
    1/4 cup (or less!) crushed hazelnuts
    1 small sweet red pepper
    1/2 can diced tomatoes with juice
    1/2 cup rice (leftover rice makes it easier!)
    1/2 teaspoon pepper
    1/4 teaspoon cinnamon
    agave nectar to taste
    handful fresh organic spinach

Directions:

The measurements are not exact, but should do fine for one serving!

Preheat oven to 350 F and start some water boiling. Cut the top off the bell pepper and pull out the seeds and put into boiling water. Save the lid! Make sure to keep an eye o...

Simple Stew

Mon, 25 Aug 2008 21:23:11 GMT

Add to: Recipe Box | | gatorbred, 08/25/08

Simple Stew

Ingredients (use vegan versions):

    4 oz firm tofu chopped into cubes
    1 tablespoon tomato paste
    1/2 cup black beans
    1/2 cup corn
    1/2 cup green beans
    2 tablespoon balsamic vinegar
    2 teaspoon black ground pepper
    1 medium leek cleaned and chopped
    veg broth start with 2 cups OK to sub water
    1 teaspoon salt
    1/4 cup maple syrup
    olive oil
    1/2 cup chopped carrots

Directions:

I use a wok, over medium low heat.  Add olive oil to coat bottom and sides of wok.  Add all of the ingredients and stir well. Simmer until the broth starts to disappear, continue to add broth and simmer until the carrots are just ...

Miso Oh Oh Delicious Poutine

Wed, 26 Mar 2008 03:21:14 GMT

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Recipe submitted by ashacado, 03/25/08

Miso Oh Oh Delicious Poutine

Ingredients (use vegan versions):

    1 small onion and 2 tablespoon oil or vegan margarine for frying
    1 clove garlic
    1 cup water
    1/4 cup-1/2 cup regular flavored soy milk
    1/4 tablespoon - 1/2 tablespoon basil
    pinch dill
    pepper (to taste)
    a couple of shakes of tamari
    dash stock mix
    dash of cayenne pepper
    1 tablespoon miso
    2-3 tablespoons flour or starch
    6 tablespoons grated carrots
    2 tablespoons sunflower seeds
    oven fries (made by tossing 2-3 large potatoes (julienned or wedged) in olive oil and spices (basil, paprika, garlic powder, pepper) and baking on 400 for about 20 minutes)

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Extra Hot Delicious Potato Snack

Mon, 11 Feb 2008 16:38:58 GMT

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Recipe submitted by Cristybel, 02/11/08

Extra Hot Delicious Potato Snack

Ingredients (use vegan versions):

    1 kilogram baby potatoes
    1 litter water
    1 can jalapeno chilies (250 grams)
    150 grams vegan cheddar cheese, shredded
    salt to taste
    tortilla chips

Directions:

Ok, ready? Go!

Boil the water and add baby potatoes and salt. Let cook for about 15 minutes.  When cooked, take the baby potatoes out of the water and let them cool. Peel the potatoes. Empty the jalapenos can in the blender and...blend! Poor the jalapeno mixture into the potatoes and add vegan cheese. Mix everything. Serve cool with tortilla chips.

This is an amazing snack, but be careful, it is very very, very...

Yummy Nutritious Super-Smoothie

Mon, 24 Dec 2007 02:50:44 GMT

Add to: Recipe Box | | emmilie, 12/23/07

Yummy Nutritious Super-Smoothie

Ingredients (use vegan versions):

    3-4 large frozen strawberries
    2 cups of frozen pineapple slices
    handful of berries (blueberries, raspberries, small berries, etc)
    1 banana
    a "hearty" splash of soy milk
    "hearty" splash of orange juice (I prefer the pulpy kind)
    1 Tablespoon wheat germ
    1/4 cup flax seeds
    2 Tablespoons walnut oil/nut oil
    1 Tablespoon nutritional yeast
    1 1/2 cup leafy salad greens, arugula/baby greens

Directions:

Combine the fruit, soy milk, and orange juice in a blender, mix until blended well but not perfectly.  Add all the other ingredients, mix well! If you prefer ...

Tempeh Strips with Peanut Sauce

Sun, 23 Dec 2007 23:28:08 GMT

Add to: Recipe Box | | Del Beano, 12/23/07

Tempeh Strips with Peanut Sauce

Ingredients (use vegan versions):

    1/2 cup peanut butter
    2 teaspoons light brown sugar
    1/4 cup rice vinegar
    2 Tablespoons chopped cilantro or scallions
    2-3 cloves of garlic, minced
    4 Tablespoons soy sauce
    1 teaspoon paprika
    1/4 teaspoon red pepper flakes, optional
    1/2 cup warm water
    1 10 oz. package tempeh
    2 Tablespoons olive oil

Directions:

Preheat the oil in a large saucepan on medium-high heat. While the oil is warming, cut the tempeh in half vertically, then cut each half horizontally so there are four thin pieces. Cut each of these pieces into 1 or 1/2 inch strips, and toss t...