Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html ==> Potato Filling: 7 cups potatoes (cooked), mashed (about 4 lbs potatoes before cooking) 1 onion, diced 2 tbsp Braggs Liquid Aminos (or soy sauce) 2 tsp oil 2 tbsp nutritional yeast 2 tsp dill weed 2 tsp garlic powder 2 tsp sea salt 2 tsp onion powder 4 tbsp potato stock (left over water from boiling potatoes) Whish oil and orange juice together. Mix dough spices and flour together. Mix the dry into the wet forming a ball of dough. (dough should be moist but not sticking to bowl). Chill for 15 minutes. In a fry pan, sauté onion with 1 tbsp Braggs, 1 tbsp oil, 2 tbsp nutritional yeast, and 3 tbsp water, creating a cheesy onion sauté. Cook until onions are soft. Cut potatoes into a small chunks and boil. Drain when cooked. Mash. Add onion sauté to potatoes and mix all remaining seasonings, potato stock, remaining 3 tbsp oil and 1 tbsp Braggs. Set aside to cook for wrapping in the dough. Separate dough in half. With a rolling pin, roll out each piece of dough into a long rectangles between two sheets of wax paper. Place potato filling along the center of the dough rectangles leaving enough dough on both sides to fold over the potatoes. Pinch or fold the ends and seal. Fork vents into the top. When potato filling is folded into the dough, transfer loaves into baking sheet, flipping so the seam is on the bottom. Bake in pre-heated oven at 350F until the crust turns golden brown. Serve with gravy and veggies. A wonderful holiday dish. Holiday Stuffed Butternut Squash 2 butternut squash 2 cups brown rice (cooked) 1 cups walnuts, chopped Page 600
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 1/2 cup pecans, chopped 1 cup onions, chopped 1/2 cup celery, chopped 1/2 cup green pepper, chopped 3 slices toast 1/2 tsp basil 1/2 tsp oregano 1/2 tsp cumin 2 tbsp tamari 3 tbsp tahini 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp Spike (or mixed herbs) salt and pepper to taste Slice butternuts in half, scoop out seeds. Bake in a pre-heated oven at 350F for 20-30 minutes, until tender Remove from oven and let cool. Scoop out insides and mix with rice (save shells). Sauté vegetables in a saucepan and then add them to the squash and rice mixture. Add seasonings, nuts and tahini. Slice the toast into small squares like croutons and add to mix. Stuff mixture into hollowed butternut squash shells. Bake another 20 minutes and serve with gravy. Holiday Mushroom Gravy 2 cups mushrooms, sliced 2 cups water 1/3 cups tahini Page 601
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Biker Beerittos 2 tbsp olive oil 2
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wash stone and chop the dates into
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Put the potatoes in a pan and just
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1 tbsp finely chopped fresh coriand
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1 green chilli finely chopped 1 clo
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salt 250g (8oz) tomatoes quartered
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1 green chilli, finely chopped juic
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1/2 tsp chilli powder or to taste 1
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cooked papaya and chana dal and ser
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2 tomatoes finely chopped 50g/2oz f
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Method Wash the rice and set aside
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1 tsp mustards seeds 10 curry leave
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Broccoli Curry 2 tbsp oil 2 tbsp se
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200ml / 7oz fresh or canned coconut
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until the liquid is reduced by half
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1 tsp ground caraway seeds 1 12oz b
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Arame Salsa 1 cup dried arame 1 cup
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middle. Pour the chile tofu mixture
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Add the salt. Continue to cook, sti
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1 cup chopped walnuts 4 slices good
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Vegan Recipe Collection Over 800 Vegan Recipes

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