What is your favourite vegan recipe?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is your favourite vegan recipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is your favourite vegan recipe?),it will help you,my kids.

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Meat eaters, GO AWAY !!!!!!

Answers:
Sorry, but I have many favorite vegan recipes.
Here are some:

CABBAGE STEW

2>______________________________...

"TUNA" SALAD

1 pound frozen firm tofu, thawed
1 rib celery, chopped
2 tbls grated carrot
2 tble soy sauce
1/2 cup Tofu Mayonaise or other egg-free mayo
1 tbls lemon juice

Squeeze the excess moisture out of the thawed tofu, and crumble it into small pieces. Combine with the bell pepper and carrot.

Stir in the rest of the ingredients and mix well.

Optional ingredients:
-1/2 tsp kelp or kombu powder (optional, but this is what makes it fishy)
-1/2 cup roasted red peppers
-kalamata olives cut into strips

Kale and Sweet Potatoes

2 sweet potatoes
water or pan spray for sautéing
1/2>______________________________...
RED LENTIL DAHL

1 tablespoon vegetable oil
2 cups chopped>______________________________...
CURRIED GARBANZO BEANS

2>______________________________...
VEGETARIAN LENTIL SOUP

1/2 c. dried lentils
4 c. water
1 lg.>______________________________...
RICE PUDDING

1/2 cup white rice
4 cups soy milk
2 tsp vanilla extract
1 tsp ground cinnamon
Dash of nutmeg
1/4 cup sugar
Preheat oven to 275

Mix all ingredients in a bowl and place in a 1 1/2 quart lightly oiled overproof dish. Bake covered for 3 hours, or until the pudding sets.

BREAKFAST SCRAMBLE

2 new red potatoes, diced w/skins>______________________________...
BANANA PANCAKES

1 cup flour
2 tsp baking powder
1 banana, mashed
1 1/4 cups soy milk
1 tbsp sugar
sliced banana for garnish Mix the flour and baking powder together in a large bowl. IN a small bowl, mash the banana with a fork and add 1/4 cup of the soy milk. Mix until there are no lumps.Stir the banana mixture into the flour mixture. Portion out about 3/4 cup of batter onto a hot, non-stick pan or oiled frying pan and cover with a lid. Let it sit on medium heat until the center starts to bubble and become sturdy. Flip pancake and cook until golden brown.

Serve topped with sliced banana and maple syrup or brown rice syrup.



**I have a lot more recipes that I like . . . let you me know if you would like them.

Other Answers:
you of corse...

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Daal, well maybe chana masala. Maybe a really delicious salad with sprouts, spinach, onions, lettuce, cucumber and sunflower seeds. Take one vegan and a very large pot of hot water
3 large carrots
1Lbs. Potatoes
salt to taste

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Vegan Pizza

This pizza is so tasty that you will not miss the cheese!

Ingredients:

for the base:
500g./1 lb./3 cups plain flour, white or wholemeal
1 packet of easy blend dried yeast
200 ml./1 cup of warm water but keep adding until you get a good dough

topping:
1 tin chopped tomatoes (approx. 400g/14oz.)
2 tablespoons dried mixed herbs
2 tablespoons olive or sunflower oil
salt and pepper to taste
1 small tin of mushrooms or/and sweetcorn (optional)
sesame seeds for sprinkling on top

Mix the flour with the yeast and add the water gradually. Mix well (with your hands is best) and then knead for a couple of minutes until the dough is fairly smooth. Place on a large greased baking tray and flatten into desired shape (ie. - circle). Leave in a warm place while you prepare the topping: Mix together the tomatoes, herbs, oil and seasoning in a bowl and then spread over the pizza base. If using the mushrooms/sweetcorn - coat them in a little olive oil and arrange on the top of the pizza. Sprinkle with sesame seeds and bake at 200 C/400 F for 15 to 20 minutes until ready.

Variations - obviously you can add whatever toppings you like to the basic tomato mixture - olives, vegan 'cheeses', pineapple chunks, vegan meat substitutes etc. You can also vary the herbs used, add garlic and onion or add herbs or seeds to the base. If you want a softer base you can leave the dough to rise for half an hour before adding the toppings but we find it great without doing that.


Fresh Tomato Pasta

This is an extremely simple pasta recipe that I love to make when I don't really feel like cooking!
Original recipe yield: 4 servings.

INGREDIENTS:

1 medium tomato
1 package ( 224 g ) dry pasta
1 clove garlic
1 teaspoon dried basil
1 tablespoon vegetable oil

DIRECTIONS:

Place the garlic clove in a pot of salted water, bring the water to boil and add the rigatoni. Cook until al dente. Drain well. Return the pasta to the pot it was cooked in.
While pasta is cooking chop the tomato into 1 inch chunks and place them in a small bowl. Sprinkle the tomato chunks with basil and pour oil over the tomato. Place tomatoes in the pot with pasta. Toss well and eat while warm.


Fresh Tomato Zucchini Soup

At a point of abundance with tomatoes and zucchini from my garden I came up with this soup. A friend said it was like a soup you would get at one of those chic 5 star restaurants! Serve with crusty French bread and salad. This soup tastes wonderful after a little cooking or simmering a long time. Sometimes I add cooked rice to give a bit more substance.

INGREDIENTS:
2 1/2 tablespoons olive oil
1 medium zucchini, cubed
1 clove garlic, minced
8 large tomatoes, cored
1 small sweet onion, chopped
1 tablespoon chopped fresh red chile pepper
1 (14 ounce) can vegetable broth
1 tablespoon dried tarragon
2 teaspoons dried dill weed
1 teaspoon salt
1/4 teaspoon ground black pepper

DIRECTIONS:
Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.
In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.


Lemony Pepper Mushrooms

Ingredients:

vegetable oil spray
8 large fresh mushrooms
1 tablespoon chopped chives
2 tablespoons fresh lemon juice
1 tablespoon veganaise
1 tablespoon olive oil
1 1/2 teaspoons lemon-pepper seasoning

Preheat oven to 400 degrees. Lightly spray a shallow baking pan with vegetable oil spray.
Wipe mushrooms with a clean, damp cloth. Remove stems and set mushroom caps aside. Discard lower half of stems and chop upper half of stems very finely.
In a small bowl, combine chopped stems with remaining ingredients. Stir to mix well.
Stuff mushroom caps with mixture. Place stuffed mushrooms in prepared pan and bake 8 to 10 minutes. Serve immediately.

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I guess you can leave the feta out if you are a die-hard vegan. but otherwise, this dish is great!

** STUFFED SQUASH WITH BULGUR AND FETA **
This dish can be prepared up to a day ahead; fill the squash halves with the cooked bulgur mixture, then refrigerate, covered, until ready to bake.

4 large summer squash (about 8 ounces each)
2 tablespoons olive oil
1 small onion, finely chopped
1/2 cup sliced almonds
Coarse salt and ground pepper
3/4 cup bulgur wheat
8 ounces feta cheese, crumbled
lemon wedges, for serving

1. Preheat oven to 400°F. Halve each squash lengthwise; slice off a sliver of skin from each half so they sit flat. Scoop out flesh with a small spoon or melon-baller, leaving a 1/4-inch border; chop finely, and reserve. Place squash halves on a rimmed baking sheet, skin sides down; set aside.

2. Heat the oil in a large skillet over medium-high heat. Add reserved chopped squash, onion, almonds, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until mixture is dry, 5 to 7 minutes.

3. Add bulgur and 2 cups water; simmer over medium heat until liquid is absorbed, 10 to 12 minutes (bulgur should still be slightly crunchy). Remove from heat; stir in feta.

4. Mound bulgur mixture in reserved squash halves. Bake until squash is tender, 25 to 30 minutes. Serve with lemon wedges.

Note: Once the flesh has been removed from the squash halves, it is chopped and added to the filling so nothing is wasted.


--EverydayFOOD

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