All My Secret Recipes

Luxie asked:


I’ve decided to try going vegan, but I’m having a really hard time finding recipes that don’t contain fake meats (tofu, tempeh, seitan, etc.) seeing as I prefer to stay away from the more processed foods, and would rather use like canned/dried beans or something. Also would like it to not have vegan cheese, or to not have vegan cheese be a main flavor so that it could be excluded if necessary.

Any suggestions would be great, and thanks in advance.

Kyle

8 Responses to “Any good vegan recipes without the fake meats?”

1. Dominic Says:
   June 5th, 2010 at 12:00 am

   Miguel

   Stir fry over brown rice
   Grilled marinated vegetables
   Vegetable bean soups and stews
   Lentil Tacos
   pasta with homemade pesto sauce

2. David Says:
   June 6th, 2010 at 8:42 am

   Audrey

   Look at. Here recipes are good and she doesn’t use much in the way of processed foods

3. Sophia Says:
   June 9th, 2010 at 1:39 pm

   Hunter

   Take a look at some of the recipes in Alicia Silverstone’s book The Kind Life. (:
   A lot of those don’t have processed food.

4. Sydney Says:
   June 11th, 2010 at 3:47 pm

   Hunter

   try these sites for meal plans and vegan recipes-
   (see the meal ideas on left hand side) (searchable database, or click on ‘All recipes’ to browse through them)

   you should be aware that as a vegan, you’ll need to ensure you get enough vitamin b12 from sources like fortified soy milk or a supplement. vit. b12 deficiency can be harmful to the body. see to find out how much you need.

   happy eating!

5. Brooke Says:
   June 13th, 2010 at 2:11 pm

   Luis

   Ingredients

   * 1 quart sauerkraut, drained
   * 1 onion, chopped
   * 2 stalks celery, chopped
   * 1 green bell pepper, chopped
   * 1 large carrots, chopped
   * 1 (4 ounce) jar diced pimento peppers, drained
   * 1 teaspoon mustard seed
   * 1 1/2 cups white sugar
   * 1 cup vegetable oil
   * 1/2 cup cider vinegar

   Directions

   1. In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
   2. In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
   3. Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.

6. Evan Says:
   June 15th, 2010 at 7:39 am

   Jada

   Ingredients

   * 2 cloves crushed garlic
   * 1 cup water
   * salt to taste
   * 1 (8 ounce) package tempeh
   * 2 cups vegetable oil for frying

   Directions

   1. Place the garlic in a small mixing bowl. Pour water and salt into the mixing bowl, mix well.
   2. Slice the tempeh 1 inch thick and score both sides of the tempeh. Marinate the tempeh in the garlic, water and salt mixture for 20 minutes.
   3. Pan fry the tempeh in a skillet with oil. Brown the tempeh on both sides.

7. Landon Says:
   June 16th, 2010 at 11:28 am

   Steven

   here is a good recipe for potato kale stew:
   ingredients:
   * 3 tbsp olive oil
   * 2 cups diced onion
   * 1/4 tsp salt
   * 1 medium sweet potato, cut into 2 pieces
   * 1 yukon gold potato, cut into 2 pieces
   * 1/2 red bell pepper, cut into 1/2 dice
   * 4 cloves garlic, minced
   * 1 tbsp fresh ginger, minced
   * 1 tsp ground coriander
   * 1/2 tsp turmeric
   * 1/4 tsp cayenne pepper
   * 1 (14 oz) can coconut milk
   * 2 cups sliced fresh kale leaves

   Directions:

   1. In large pot, heat olive oil over medium high heat. Add onion and salt, and saute 3-4 minutes until it starts to soften.
   2. Add potatoes, bell pepper, garlic, ginger, and spices, and saute for a minute or two.
   3. Add coconut milk and bring to a boil. Lower heat, cover, and simmer 20-25 minutes, until potatoes are tender.
   4. Add kale leaves, remove from heat, and allow to sit for a minute or two for kale to soften.
   5. Serve and enjoy!

8. Morgan Says:
   June 18th, 2010 at 5:07 pm

   Dylan

   Ingredients

   * 1 quart sauerkraut, drained
   * 1 onion, chopped
   * 2 stalks celery, chopped
   * 1 green bell pepper, chopped
   * 1 large carrots, chopped
   * 1 (4 ounce) jar diced pimento peppers, drained
   * 1 teaspoon mustard seed
   * 1 1/2 cups white sugar
   * 1 cup vegetable oil
   * 1/2 cup cider vinegar

   Directions

   1. In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
   2. In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
   3. Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.