Chicken ToFu YouIngredients:
2 - 1 Lb. "EXTRA FIRM" water packed tofu ( freeze and then thaw overnight)
1/4 cup high heat olive oil or safflower oil
1/4 cup of Chicken Mix recipe ( more to taste if needed)
Thaw tofu and press all the water out (using palms of hand or placing heavy obeject on top with paper towel)
Break tofu into chunky pieces or dice,and place in a large bowl
Add oil to coat tofu
Sprinkle Turkey Mix over tofu and gentle fold to mix well
Place on a baking pan that is lightly sprayed with oil
Bake at 350 for 30 min.
4 Cups Nutritional Yeast Flakes ( health food store)
6 Tbs. Sea Salt
3 Tbs. Onion Powder
3 Tbs. Granulated Garlic
3 Tbs. Paprika
1 Tbs. Dried Parsley
1 1/2 Tsp. Celery Seed
1 1/2 Tsp. Turmeric
1 Tbs. Mckays Chicken Season (health food store)
Mix all the ingredients together in plastic baggy
Need 2 Tubs of Frozen (EXTRA FIRM) Tofu for this recipe. Follow the recipe exactly. Use Frozen Tofu for best results.
(Thaw overnight and squeeze excess water out. Crumble in large frying pan.) See below.
Into blender put 1 cup cashews with 1 ½ cups water and blend till smooth.
ADD: 3 ½ Tbsp. McKay’s Vegetarian Chicken Seasoning( Health Food Store)
1 tsp. lemon juice
1 tsp. onion powder
½ tsp. garlic powder
1 ½ cups water – don’t add all at once
Whiz till smooth; set aside
Into skillet: 2 tubs,thawed, and crumbled.
1 Tbsp. Nutritional Yeast flakes ( Health Food Store)
½ Tbsp. parsley flakes
1-2 Tbsp. Wondra flour*
Add blender mixture to skillet mixture and cook to thicken.
Wondra flour is used to absorb the liquid that separates out of mixtures (Gold Medal product). A quick-mixing flour used for making sauces and gravy
Jim's Toufegg Scramble (Best Recipe)Ingredients
1 Lb. water packed tofu ( extra firm, frozen and thawed! )
3/4 cup water
1/4 cup diced onions
1/4 cup diced green peppers
1 Tablespoon Braggs Amino
1 teaspoon Onion powder
1 teaspoon parsley flakes
1/2 teaspoon sautéing olive oil or Canola oil
1 Tablespoon McKay's Chicken season ( any brand of vegetarian chicken season will work)
1 teaspoon " Weber Kickin Chicken" seasoning ( purchased at Sam's Club )
Mix all dry ingredients with 3/4 cup water and the Braggs Amino
Squeeze by hand all the excess water from block of tofu ( set aside)
Saute'ing onions / green peppers with oil in a skillet
Tear apart tofu by hand into chunks
Add to skillet and fold over easy till mixed well
Add wet ingredients to skillet
Gently fold till most of wetness has evaporated and serve
(You can add anything you want-- Sliced sausage, mushrooms,etc.)
Vegan Turkey RoastIngredients
- 2½ cups vital gluten flour
- ½ cup nutritional yeast
- 1 teaspoon thyme
- ½ teaspoon rubbed sage
- 1 teaspoon onion powder
- 1 teaspoon salt
- 2 teaspoon McKay's Chick'n seasoning (optional)
- 2 cups vegetable broth
- ¼ cup olive oil
- 1 tablespoon soy sauce
- Puff Pastry (optional)
- In a bowl, combine all of the dry ingredients (except for the Puff Pastry) and mix them together.
- Add the wet ingredients to a separate bowl and whisk them together. Then pour the mixture over the dry ingredients.
- Stir the wet and dry ingredients together to form dough.
- Form the dough into a loaf shape with your hands and wrap it in cheesecloth. Tie off the ends of the cheesecloth with string to keep the loaf in place.
- Put the loaf into boiling water and cook it on medium heat for 1 hour.
- After the loaf has cooked you can remove the cheesecloth and serve it as it is. However, the roast will be more delicious if you add the Puff Pastry "skin".
- Roll out a sheet of vegan Puff Pastry and wrap it around your cooked roast. Form the dough with your hands so it seals around the loaf.
- Add a little olive oil to the bottom of your pan so the loaf does not stick to the bottom. Add the loaf to the pan and brush the top of the loaf with olive oil.
- Bake the loaf in the oven at 400 degrees for 25 minutes. Remove and serve your delicious vegan turkey!
Vegan Turkey Gravy
- 1/2 cup vegetable oil
- 1/3 cup chopped onion
- 5 cloves garlic, minced
- 1/2 cup all-purpose flour
- 4 teaspoons nutritional yeast
- 4 tablespoons light soy sauce
- 2 cups vegetable broth
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Add all ingredients to list
DirectionsHeat oil in a medium saucepan over medium heat.
Saute onion and garlic until soft and translucent, about 5 minutes.
Stir in flour, nutritional yeast, and soy sauce to form a smooth paste.
Gradually whisk in the broth.
Season with sage, salt, and pepper.
Bring to a boil.
Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.
Add more Veg broth if to thick
"Un-sausages" & Nut Gravy Ingredients:
3½ c. water
½ c. Bragg's liquid aminos
¼ c. nutritional yeast flakes
2 Tbsp. oil
4 Tbsp. onion powder
1 Tbsp. pure maple syrup
2 Tbsp. Italian seasoning
1 Tbsp. garlic powder
3½ c. quick oats
½ tsp. sea salt
Directions: 1. Preheat oven to 350 degrees F. and coat a baking sheet with non-stick cooking spray. 2. Combine all ingredients, except oats, in a medium saucepan; bring to a boil over high heat. 3. Remove from heat; add oats and stir well. Allow mixture to sit for 5 minutes. 4. Scoop mixture into 2-inch round balls; place on prepared baking sheet and flatten gently with hands. Bake 15 minutes; flip sausages and bake an additional 10 minutes.
4 c. water, divided
1¼ c. Brazil nuts
2 Tbsp. onion powder
2½ Tbsp. nutritional yeast flakes
1½ Tbsp. Braggs liquid aminos
2 tsp. beef-style seasoning
1 tsp. sea salt (or to taste)
Directions: 1. Place 2 ½ cups water and all remaining ingredients in blender 2. Blend on high until very smooth and creamy, about 4 or 5 minutes; transfer to medium saucepan. 3. Add remaining 2 ½ cups water to blender; blend briefly to clean out the blender. Transfer to saucepan with nut mixture. 4. Cook on medium heat until thick and creamy, stirring constantly to prevent burning. 5. Add optional sausage crumbles and stir.
Pinto Bean Fudge (Delicious)
1 cup cooked pinto beans,-- Drained
¾ cup vegan butter substitute
1 Cup Carob Chips
1 Tab Vanilla
1 Cup chopped Walnuts
2 lb powder sugar
Mash beans well, add butter, carob chips & vanilla. Cook until melted & very warm.
Gradually add sugar and walnuts stir and press into lightly oiled 9x13 in pan and cover and fridge.
3 cups diced potatoes
2 cups diced carrots
1/2 cup nutritional yeast flakes
1/2 cup water (reserved from the vegetables)
1/4 cup olive oil
2 Tbsp Chicken Style Seasoning (Better Than Bouillon, or McKay's)
1 Tbsp Garlic
1 Tbsp onion powder
1 tsp sea salt
You can increase the seasonings to taste.
Boil the potatoes and carrots until very tender.
Drain the veggies, but save 1/2 cup of 'veggie juice' and place in a blender or food processor with all the remaining ingredients.
Blend on high until you have a creamy velvety cheese sauce.
Add additional veggie juice as needed.
Vegan Banana Ice Cream
Note: Bananas naturally have high pectin content. That’s why they make for creamy, rich ice cream all on their own. You can make as big a batch as you want, just make sure your food processor is big enough. You want a little room in the bowl for aeration.
4 very ripe bananas, peeled and sliced into 1-inch thick rounds
2 tablespoon natural creamy peanut butter or cocoa powder (optional)
Place banana rounds in a zip-top plastic bag and freeze overnight.
In a food processor fitted with a steel blade, add frozen bananas and blend. Be patient with blending, scraping down the sides of the bowl as needed. The consistency will first be crumbly, then gummy, and then, finally, creamy. Add flavoring of your choice, if using, just before the creamy stage.
Eat immediately. (We like to garnish with flaky sea salt.)
Freeze any unused portion for up to 1 week in an airtight container.
Mexican Phyllo Favorite
1 can of black beans
1 can of corn
Sautéed peppers and onions
Phyllo or wonton wrappers
Sauté the onion and pepper. Throw in a little onion powder, cumin and cilantro ( optional). Mix in the salsa , corn and black beans.
Next lightly grease a mini muffin tin and line it with the phyllo or wonton wrappers.
Fill each small cup with a little of the corn and bean mixture. Add cheese and bake for 12-15 minutes at 375 degrees until the cheese is melted and the edges are golden brown.
Makes about 36
Fruit Snack Balls
¾ Cup unsweetened shredded coconut
¾ Cup dried cherries
1 Cup dried mango
½ Cup dried blueberries or cranberries
1 Cup sliced raw almonds
(Optional 1/2 cup carob chips)
In a food processor mix the first four ingreients for one minute. Add the
almonds and run again for 1 more minute.
If adding carob chips add after by hand.
Press together and make into bite size balls.
Makes 2 ½ dozen snack balls.
1 Can Diced Tomatoes
1 Can Whole Kernel Corn
1 Can Cream Style Corn
1 Can Pinto Beans
1 Can Great Northern Beans
1 Can Black Beans
1 Pkg. Morning Star® Crumbles (optional)
1 Pkg. Taco Soup Mix
1 Pkg. Ranch Dressing
Take all of above ingredients and put into a crock pot with 1 can of water. Stir well.
Cook on low (or simmer) for 6-7 hours.
Serve over taco chips.
Optional: Add sour cream and cheese to taste.
You don’t have to add cream style corn but it makes the soup thicker
2 ½ cups Chopped Walnuts (I use an electric chopper)
2/3 cup of pure Maple Syrup
1 Tablespoon Canola Oil
2 tsp. Vanilla
1 tsp. Salt
1/3 cup of ground Flax Seed (grind mine in a coffee grinder just before
1/2 cup Whole Wheat Flour or Spelt Flour
1/3 cup of carob chips (or chocolate chips if you don’t have carob)
(Optional: add 1/2 of soft banana and 1/4 more flour)
Add all ingredients in the given order and mix well.
Spoon onto a greased cookie sheet. Flatten each mound with a fork .
Bake at 350 degrees for 12-15 minutes.
Cool before eating and ENJOY
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