Mexican Lasagna

Source:  Lisa MassaarIMG_0129

Makes 8 cups/4 servings


  • ½ cup TVP
  • 1 tsp no-beef boullion
  • 1 cup hot water
  • 1 large red onion, chopped
  • 2 cups chopped crimini mushrooms (about 8 good-sized mushrooms)
  • 1 Tbsp cumin
  • ½ Tbsp chili powder
  • 7 oz. diced fire-roasted tomatoes, drained
  • 1 large avocado, chopped
  • 2 Tbsp fresh lime juice
  • 4 oz. shredded sharp vegan cheese
  • 4 six-inch green chile corn tortillas


  1. In a 2-cup glass measuring cup or large microwave-safe bowl, combine TVP, bouillon and water.  Microwave 3 minutes, watching to make sure it doesn’t boil over.  (If it looks like it’s about to go over, stop the process — it’s done cooking enough.)  Set aside.
  2. In a bowl, add the chopped avocado and lime juice.  Toss to coat.
  3. In nonstick lidded skillet, add 2 Tbsp. water (not from recipe).  Heat on medium heat.  When water steams, add onions and mushrooms.  Cover and cook until onion is translucent, about 5 minutes.
  4. Remove lid and add cumin and chili powder.  Mix well.
  5. Drain TVP and add it plus the tomatoes to the skillet and stir to combine.
  6. In 8″ glass cooking dish, lay down 1 tortilla.  Add  1/3 of the cheese, then 1/3 of the skillet mixture, then 1/3 of the avocados.  Do this twice more and top with the last tortilla.  Brush or wipe avocado oil over the tortilla.
  7. Cover with foil and bake 30 minutes.  Remove foil and bake 10 minutes more, or until tortilla is lightly browned.

Chandra Malai Kofta

Source:  Isa Chandra Moskowitz via, modified to add more flavor

Makes 8 cups/4 servings

IngredientsIMG_0128                                     MAKE AHEAD

Kofta Balls

  • 213 grams chickpeas, rinsed and drained (1/2 a can)
  • ½ cup slivered almonds, toasted
  • 1 Tbsp cumin seeds
  • 225 grams zucchini, shredded (about 1/2 lb.)
  • ½ cup finely chopped cilantro
  • 2 Tbsp minced fresh ginger
  • 2 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp pepper
  • 1 ¼ cups Panko bread crumbs


  • 1 cup raw cashews, soaked at least 2 hours
  • 2 cups vegetable broth
  • 1 Tbsp refined coconut oil
  • 1 medium yellow onion, very finely diced
  • 3 cloves garlic, minced
  • 1 Tbsp minced fresh gingerChandraMalaiKoftaNut
  • 1 Tbsp mild curry powder
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 400 grams lite coconut milk, (15 oz. can)
  • ½ tsp Sambal Oelek
  • 3 Tbsp tomato paste
  • 1 tsp salt
  • 1 cup frozen peas
  • 2 Tbsp refined coconut oil
  • 2 cups cooked brown rice
  • ¼ cup chopped cilantro


  1. In food processor, pulse chickpeas until mushy but not quite pureed.  Transfer to medium bowl.
  2. Add slivered almonds, zucchini, and seasonings; mix well.
  3. Add Panko and using your hands, mix and mush until mixture holds together.  Cover with plastic wrap and refrigerate at least 30 minutes.
  4. Drain cashews and add to jet-engine blender (Vitamix/Blendtec) with the broth.  Blend until very smooth, with little to no graininess.  Scrape down sides as needed.  Set aside.IMG_0127
  5. Preheat medium sauce pot  over medium heat and add coconut oil.  Saute onion in oil about 3 minutes, until translucent.
  6. Add garlic and ginger; cook until fragrant, about 30 seconds.
  7. Add curry, garam, and cumin; toss for a minute or so, just to toast the spices a little.
  8. Add coconut milk, tomato paste, blended cashews and salt.  Bring to low simmer and let cook about 15 minutes, which should thicken the sauce.  Add peas and warm through.  Turn off heat and cover until ready to serve.
  9. Preheat large nonstick pan over medium heat.  Place a large (18″ maybe) wide piece of parchment on the counter.  Place the bowl of refrigerated kofta mix next to the parchment.  Scoop a scant 1/4 cup of the mixture.  Roll between hands to pack well.  Then roll into football shape.  Set on the parchment and repeat to form all 12 kofta balls.IMG_0126
  10. When pan is hot enough, add some coconut oil and make sure it coats bottom of pan.  Now add kofta balls, rolling each around in the pan when you add it, making sure to coat all sides.  Add additional oil as needed.
  11. Fry about 7 minutes, rolling them around in the pan to get them browned on all sides.  Once browned, turn off heat.
  12. Scoop 1/2 cup rice onto each plate (or bowl), place 3 koftas on each plate/bowl of rice, and cover with sauce.
  13. Garnish with cilantro, and serve.

Millet & Sweet Potato Cakes

Source:, modified to be vegan


Notes:  Serve with a protein dish (seitan, tempeh, tofu)


  • 1 cup vegetable broth
  •  cup millet
  • 1 small sweet potato, peeled and shredded by hand (so shreds are short)
  • ¼ cup minced onion
  • 2 flax eggs
  • ¼ cup whole wheat pastry flour
  • 1 Tbsp. dried thyme
  •  tsp red pepper flakes
  • ¼ tsp salt
  •  tsp pepper


  1. In small saucepan, combine broth and millet.  Bring to boil over medium-high heat.  Reduce heat to low, cover, and cook 30 minutes, or until millet is tender.  Place in medium bowl.
  2. Add the remaining ingredients to the millet.  Mix well.
  3. Pour 2 Tbsp. water into 10″ skillet and place over medium-high heat until water steams.  Drop spoonfuls of batter into skillet.  Cook 3-4 minutes, or until golden brown, adding a little water as needed to keep from sticking.  Carefully turn and cook another 3 minutes, or until golden brown, again adding water as needed to keep from sticking.
  4. Carefully transfer to a plate and cover to keep warm.  Repeat to use all the batter.

Quinoa-Stuffed Portobello Mushrooms

Source:  Forks Over Knives CookbookIMG_0124

Makes 8 cups/4 servings of 2 cups

Note:  “Stuffed” portobellos is a misnomer as you can’t stuff something that is fairly flat to begin with.  Original recipe used millet but I wanted more protein so used quinoa.  MAKES TOO MUCH “STUFFING” — SO NEXT TIME, MAKE 1/2 BATCH OF STUFFING


  • 4 large portobello mushrooms, stems discarded
  • 2 Tbsp. liquid aminos
  • 4 cloves garlic, divided
  • ½ tsp pepper, divided
  • 2 cups vegetable stock
  •  cup quinoa
  • 1 medium onion, peeled and diced small
  • 1 medium bell pepper, seeded and diced small
  • 1 medium fennel bulb, trimmed and diced small
  • 1 Tbsp. ground sage
  • ½ tsp salt


  1. Place mushrooms, stem side up, in a large baking dish; set aside.
  2. Mince 2 cloves garlic and combine with aminos, and 1/4 tsp. pepper.  Brush mixture over mushroom faces; set aside.  Mince rest of garlic and set aside.
  3. Bring veggie stock to boil in medium saucepan.  Add quinoa and bring back to boil.  Reduce heat to medium and cook, covered, for 15 minutes.
  4. Preheat oven to 350F.
  5. To cooked quinoa, add onion, bell pepper and fennel; mix well.  Cover, and cook over medium heat 10 minutes.  Add rest of garlic and sage; cook 2 minutes.  Mix well and season with salt and 1/4 tsp. pepper.  Remove from heat.
  6. Divide quinoa mixture among the 4 mushrooms.  Cover with foil, and bake 25 minutes.  Remove foil and bake another 10 minutes.

Curried Cauliflower Bisque

Source:  Forks Over Knives Cookbook

Makes 8 cups / 4 servings


  • 1 large onion, diced
  • 1 Tbsp. minced ginger
  • ½ Tbsp. minced jalapeno pepper
  • 2 cloves garlic, minced
  • 1 ½ tsp curry powder
  • 1 large cauliflower, diced
  • 4 cups vegetable stock
  • ¼ cup chopped cilantro


  1. In large pot over medium heat, sauté onion in a little of the broth for 10 minutes.
  2. Add ginger, jalapeño, garlic and curry.  Cook 30 seconds.
  3. Add cauliflower and remaining broth; bring to boil over high heat.  Then reduce heat to medium and cook, covered, 20-25 minutes, or until cauliflower is tender.
  4. Puree soup with immersion blender.
  5. Season with salt and pepper.
  6. Serve, garnished with cilantro.

Orange & Chipotle Butternut Bisque

Source:  Vegan Planet

Makes 8 cups / 4 servings


  • 1 medium onion, chopped
  • 1/2 cup chopped red bell pepper
  • 1 medium butternut squash, peeled, seeded and thinly sliced
  • 1 rib celery, chopped
  • ½ tsp salt
  • 5 cups vegetable broth
  • 2 dried chipotle chilies
  • ¼ cup orange juice concentrate
  • 1 1/2 cups cooked navy beans
  • 2 Tbsp. pumpkin seeds, roasted


  1. In small bowl, pour boiling water over the dried chilies; soak 20 minutes.  Drain.
  2. Pour 1/4 cup water in large cooking pot and heat over medium heat.
  3. Add the onion and bell pepper; cover and cook until softened, about 5 minutes.
  4. Add the squash, celery, salt and chilies.  Cook, stirring, until vegetables are softened slightly, about 5 minutes.
  5. Add the broth; cover and cook until vegetables are soft, about 15 minutes.
  6. Using an immersion blender, blend soup until mostly smooth.
  7. Serve hot, garnished with pumpkin seeds.

Quick Herb Bread

Source:  1,000 Vegan Recipes

Makes 1 loaf / 9 slices of 1″ thickness


  • 3 cups all purpose white flour
  • 2 tsp baking powder
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1 tsp oregano
  • 1 tsp salt
  • ½ tsp pepper
  • 1 ¼ cups plain soy milk
  • 2 Tbsp. olive oil


  1. Preheat oven to 350F.  Line bottom and sides of a 9″ loaf pan with parchment; set aside.
  2. In large bowl, combine dry ingredients, stirring to blend.
  3. Pour in the soy milk and oil; combine quickly until well blended.
  4. Transfer dough to prepared pan.  Bake until golden brown and a toothpick inserted in the center comes out clean, about 40 minutes.
  5. Cool 20 minutes on wire rack before slicing.

Szechuan Eggplant with Peanuts

Source:  Big Vegan

Makes 8 cups / 4 servings

Serve over brown rice


  • 1 cup vegetable stock
  • 2 Tbsp. soy sauce
  • 1 Tbsp. cornstarch
  • 1 tsp red wine vinegar
  • 2 tsp sugar
  • 1 eggplant, peeled
  • 2 Tbsp. canola oil
  • 6 oz. extra firm tofu, drained, pressed and crumbled
  • 4 large scallions chopped fine
  • 2 cloves garlic
  • 2 tsp red chile paste
  • ½ tsp sesame oil
  • ¼ cup chopped roasted peanuts


  1. In a cup or small bowl, combine stock, soy sauce, cornstarch, vinegar and sugar; reserve.
  2. Cut eggplant into 1/2″-thick slices, then stack and cut into 1/2″-wide sticks.
  3. Heat large nonstick pan with about 2 Tbsp. water over medium-high heat.  When water has almost evaporated, add tofu and cook until browned, about 3 minutes, adding water as needed to keep food from sticking.
  4. Add eggplant sticks, scallions and garlic.  Stir well.
  5. Add chile paste to the reserved stock mixture; stir to re-mix and add it to the pan.
  6. Stir constantly until the sauce is glossy and thick.  Add the sesame oil and toss to mix.
  7. Serve over brown rice immediately, garnished with the peanuts.

Chickpea & Green Bean Tagine

Source:  Vegan Planet

Makes 6 cups / 3 servings

Serve over couscous, quinoa or rice


  • ½ cup sultana raisins
  • ½ cup raisins
  • ½ cup dried apricots
  • 1 large onion
  • 4 cloves garlic
  • 1 tsp cinnamon
  • ½ tsp turmeric
  • ¼ tsp allspice
  • 12 oz. green beans
  • 14.5 oz. diced tomatoes, undrained
  • 1 cup vegetable stock
  • 1 tsp brown sugar
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 cups chickpeas
  • ¼ cup slivered almonds
  • 2 Tbsp. parsley
  • 1 tsp lemon zest


  1. Place dried fruit in small heatproof bowl; add boiling water to cover, and soak 20 minutes to soften.  Drain, coarsely chop, and set aside.
  2. Heat a little water in a large saucepan over medium heat.  When water is steaming, add onion.  Cover and cook until softened, about 5 minutes.
  3. Stir in the garlic, cinnamon, turmeric and allspice; cook, stirring, for 30 seconds.
  4. Add green beans, tomatoes, stock, sugar, salt and pepper.  Reduce heat to low and simmer until green beans are tender, about 20 minutes.
  5. Add reserved fruit and chickpeas; cook 5-10 minutes to blend flavors.
  6. Stir in the almonds, parsley and lemon zest.

Tempeh & Eggplant Moussaka

Source:  Vegan Planet

Makes 8 cups / 4 servings


  • 1 large eggplant, peeled and cut into 1/4″ slices
  • 8 oz. tempeh, boiled and finely chopped
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 Tbsp. dried oregano
  • 1 tsp nutmeg
  • ½ tsp cinnamon
  • 14.5 oz. crushed tomatoes
  • ½ cup Sauvignon Blanc wine
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 cup crumbled soft tofu
  • ¾ cup plain nondairy milk
  • ¾ cup vegetable broth
  • 1 Tbsp. fresh lemon juice
  • ¼ cup Panko crumbs


  1. Preheat oven to 400F.  Place eggplant slices on parchment-lined baking sheet; bake until softened, about 15 minutes, turning halfway through; set aside.
  2. Reduce oven temperature to 375F.
  3. Add 2 Tbsp. water to large skillet over medium heat.  When steam rises, add tempeh and cook until golden, about 10 minutes, adding water to prevent sticking.  Remove from skillet and set aside.
  4. Add the onion, cover and cook until softened, about 10 minutes.
  5. Add garlic, oregano, nutmeg and cinnamon.  Cook 30 seconds.
  6. Stir in the tomatoes, wine, reserved tempeh, salt and pepper.  Simmer until mixture thickens slightly and flavors are blended, 10-15 minutes.
  7. While mixture is cooking, make sauce:  In food processor, combine tofu, milk, broth, lemon juice, salt and pepper.  Process until smooth; set aside.
  8. In an 8x8x2″ glass baking dish, arrange 1/3 the eggplant slices in a layer.  Top with half the tempeh mixture.  Layer another 1/3 eggplant slices, remaining tempeh mixture, and finally the rest of the eggplant slices.  Pour the sauce over all and sprinkle with the Panko.
  9. Bake until hot and bubbly, about 40 minutes.  Let rest at least 10 minutes before serving.