Vegan Recipe Collection Over 800 Vegan Recipes

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Sauté onion and zucchini with a squirt of Bragg’s and nutritional yeast. In a bowl, mix tofu with all the
remaining ingredients. Add the sauté and mix. Flatten mixture onto an oiled cookie sheet (the batter
should be about 1inch high). Bake in a pre-heated oven at 350F for approximately 1/2 hour, or until
golden brown.
Penne VeganRella Bake
16 oz penne pasta
6 garlic cloves
1/4 cup olive oil
1 onion, diced
1 1/2 bell peppers, diced
6-7 roma tomatoes (fresh) cubed
1/2 cup nutritional yeast
1/2 cup water
2 tsp arrowroot
1/2 tsp sea salt
1/4 tsp black pepper
1 cup tofu, mashed
1 package of VeganRella, grated
1/2 cup water
4 tsp nutritional yeast
1/8 cup Bragg’s or tamari
Method
In 4 quarts of water, cook the pasta al dente (about 4-5 minutes). Drain and rinse. In a blender, blend
garlic cloves and oil. Pour into a fry pan and add the onion, peppers and tomatoes. Cook until soft
(about 5-7 minutes). When done, ladle 1 1/2 cups of this sauce back into the blender, adding 1/2 cup
nutritional yeast, 1/2 cup water and the arrowroot. Blend and return to sauce. Add salt and pepper and
simmer until thickened.
In a blender, blend mashed tofu, 1/2 of the grated VeganRella, 1/2 cup water, 4 tsp yeast and 1/8 cup
Braggs.
Pour the pasta into an oiled casserole and mix thoroughly with the blended ‘cheesy’ mixture. Mix in red
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