Seitan Chimichurri Kebabs

By Terry Hope Romero                     Serves 4                Time: 30 minutes, not including preheating the grill Juicy seitan on the grill, yes please.  Slathered in zesty chimmichuri sauce, clearly we have a winner! Whirl this sauce in food processor for …

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Grilled Portobello Burger with Citrus Slaw

by Toni Fiore, Vegan Mashup co-host and host and author of the Totally Vegetarian cookbook Serves 4                        Time: 20 minutes   Portobello mushrooms size and steak-like texture make them a fantastic meatless option for grilling. A cast iron grill pan gives you the option of grilling year round.   Preheat your grill (or grill pan) …

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Tofu Kabobs with Mango Citrus Sauce

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure. Serves 4-6                    Time: 25 minutes This makes a refreshing and flavorful sauce for tofu and vegetables, perfect for a hot, summer day. You’ll need to freeze regular or firm tofu for at least one week. Freezing tofu changes the …

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Farro Risotto with Mushroom Medley

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure. Serves 6                                    Time: 1 hour I love farro in place of rice or in salads and soups, but I especially love it as risotto when combined with the earthiness of mushrooms. Whenever I …

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Oyster Mushroom Tacos with Avocado Almond Crema

by Terry Hope Romero    Author of  Vegan Eats World , Viva Vegan! , Veganomicon and more Serves 2-3                                     Time: 20 minutes Light and spicy, chewy oyster mushrooms are rubbed in a sweet, smoky rub for a fast taco filling. Spoon on a crunchy, creamy avocado topping …

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Savory Mushroom and Leek Tarte Tatin

by Toni Fiore, Vegan Mashup co-host and host and author of the Totally Vegetarian cookbook Serves 4-6                             Total Prep: 45-50 minutes   Easy and elegant, my Mushroom Leek Tarte Tatin is a savory play on the extremely popular French dessert traditionally made with apples. Bursting with juicy mushrooms, mellow leeks and crunchy walnuts on a …

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Smoky Hazelnut and Black Bean Burgers

by Toni Fiore, the author of the Totally Vegetarian cookbook Serves 4-6                     40 minutes 3 to 4 slices whole grain bread lightly toasted and coarsely processed (use oats for GF) 1 cup hazelnuts, finely chopped and toasted 12 ounces crimini or baby bella mushrooms, coarsely chopped 4 to 6 tablespoons refined coconut or olive …

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Creamy Dill Beet RAWvioli

by guest Chef Elizabeth Fraser  Creator of Girl Gone Raw Serves 4 (approx. 32-36 raviolis) Cook / prep time: 20 minutes RAWvioli filling: 1 cup of cashews, soaked 1-2 hours 1 Tablespoon nutritional yeast – optional 1 Tablespoon lemon juice 2 Tablespoons dried dill or 1/4 cup fresh dill 3/4 teaspoon sea salt 1/2 to …

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Japanese Curry Udon Noodles

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.   Here’s a recipe that is traditionally made using an oil-based roux. I’ve veganized it and made it oil-free! If you’re  gluten-free, just substitute fat rice noodles for the udon. Serves 4                                             cooking time 20 minutes Curry Sauce: …

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Tempeh Sloppy Joes

by Toni Fiore, the author of the Totally Vegetarian cookbook Serves 4-6   Cooking time 40 minutes Ingredients 2 to 4 tablespoons refined coconut oil 1 large yellow onion, diced 1 green pepper, diced 1 yellow pepper, diced 2 packages tempeh any style, crumbled 1 tablespoon garlic powder 2 tablespoons chili powder 1 teaspoon cumin (ground) …

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