Vegan Los Angeles Recipe

HOLIDAY HARVEST

Ingredients (makes 12-15 servings):
 8 medium-sized potatoes of different types (russet, Yukon gold, sweet, yam, etc)
 1 Kabocha (Japanese winter squash)
 2 medium onions
 2 cloves of garlic
 4-5 Tbsp olive oil
 2 Tbsp seasoning salt
 1-2 Tbsp pepper
 2 Tbsp dried dill
 1 tsp garlic salt
 1 Tbsp fresh rosemary
 A couple strings of fresh rosemary
Directions:
Chop the potatoes into 1.5-2 inch chunks. Cut the kabocha in half, remove the inside seeds,
and chop into similar-sized chunks.
Remove the onions’ outer skin, cut into chunks, and separate the onion layers. Smash the
cloves of garlic, remove the skin, and mince. Place chopped ingredients into a deep mixing
bowl.
Mix the seasoning salt, pepper, dill, rosemary, and garlic salt with olive oil in a small bowl. Pour
the seasoning into the deep mixing bowl and use hands to mix everything evenly.
Transfer everything to a greased baking pan. Place the strings of rosemary on top. Bake
at 400°F for 45 minutes until crispy and golden.

C = cup, tsp = teaspoon, Tbsp = tablespoon

brought to you by www.veganlosangeles.com

VEGAN CHOCOLATE-CHIP COOKIES

Ingredients:
 2 C all-purpose flour
 ½ tsp baking soda
 ¼ tsp salt
 1 C Earth Balance – vegan butter sticks
 1 C dark brown sugar
 2 tsp vanilla extract
 1 Tbsp vegan sour cream or egg replacer
 ½ C vegan semi-sweet chocolate chips
 ½ C chopped walnuts
Directions:
Preheat oven to 350°F.
In a medium bowl, combine flour, baking soda, and salt. Mix well and set aside.
Beat butter, dark brown sugar, and vanilla in a large bowl at medium speed until creamy. Add
sour cream and beat well. Gradually add flour mixture and stir in chocolate chips and walnuts.
Drop batter by rounded tablespoons onto an ungreased cookie sheet. Bake 20 minutes or until
golden brown.


VEGAN FLAN

Ingredients:
 1 qt organic vanilla soymilk
 A 5.5 oz package of Royal Flan

Directions:
Cook the soymilk in a saucepan over medium heat for about 5 minutes.
Pour in flan powder (Royal brand preferred). Stir constantly until mixture comes to a boil, then
remove from heat and set aside.
Pour caramel sauce into either 1 large or 8 small, heatproof containers. Pour soymilk mixture
over sauce. Mixture will thicken as it cools.
Refrigerate 1-3 hours before serving.


IMPERIAL FRIED RICE

 3 C cooked rice, separated & cooled
 1 C chopped onions
 ½ C green peas or young soybeans, frozen
 ½ C organic carrots, chopped and steamed
 ½ C vegan ham, chopped
 4 mushrooms, sliced
 2 Tbsp grape seed oil
 1 Tbsp soy sauce
 ½ tsp salt
 ¼ tsp mushroom powder
 ¼ tsp black pepper
 ½ tsp sesame oil
Directions:
1. Heat the oil in a pan, stir fry the chopped onions and carrots for 2 minutes
2. Add the peas and vegan ham, stir another minute, then add ¼ tsp salt.
3. Add cooked rice then stir fry for 3 minutes or until mixture is very hot.
4. Stir fry in sliced mushrooms, black pepper, ¼ tsp salt.
5. Lastly, stir in soy sauce and sesame oil. Ready to serve.


RAINBOW TOFU

Ingredients:
 1 Tbsp chopped ginger
 2 Tbsp chopped onion
 5 Tbsp grapeseed oil
 16 oz extra firm tofu
 8 oz broccoli
 ¾ C chopped green pepper
 ¾ C chopped red sweet pepper
 ¾ C baked pumpkin
 ¾ C of mushroom
Sauce:
Mix ingredients together
 3 Tbsp sauce
 1 1/2 tsp sugar
 1/2 tsp mushroom powder
 1/2 tsp black vinegar
 2 Tbsp water
 2 tsp tapioca starch
 1 tsp sesame oil

Directions:
1. Cut tofu into rectangular pieces [roughly 2x4 in, ½” thick]. Marinate with sea salt, black
pepper, and garlic powder for at least ½ hour.
2. Cook broccoli in boiling water with a pinch of salt for 1-2 minutes. Drain the broccoli and
rinse with cold water to maintain its green color.
3. Heat 3 Tbsp oil in a frying pan and pan fry the tofu pieces until golden brown. Place
aside and cover to keep warm.
4. Pour 2 Tbsp oil in the same pan and fry ginger and onion until fragrant. Add red sweet
pepper and 2 Tbsp water, then cover with lid for 1 minutes. Add green pepper and cover

for another minute. Lastly, add mushroom and baked pumpkin. Cover for a minute or
until soft.
5. Pour sauce over vegetables in frying pan. Stir ½ minute or until it thickens.
6. Plate the broccoli and tofu. Arrange broccoli between each tofu. Pour the vegetable
mixture over the tofu and broccoli and serve.


SPICY BURRITO

Ingredients (makes 6 burritos):
 6 large tortillas
 8 oz. package of mushrooms
 2 bell peppers
 1 C corn
 1 head of Romaine lettuce
 1 package of Soyrizo (soy chorizo)
 vegan mayonnaise
 2 cloves of garlic
 2 Tbsp oil
 1 jalapeño pepper (optional)
Salsa:
 2 tomatoes
 1 onion
 A bundle of cilantro
Dice all ingredients. Set aside ¼ of the onion. Mix everything else together. Add salt, black
pepper, and lemon juice to taste.

Directions:
1. Prepare the vegetables: chop the mushrooms, bell peppers. Mince the garlic and optional
jalapeño pepper.
2. Heat the 2 Tbsp of oil in a medium to large frying pan.
3. Sauté 1 Tbsp of onion, then add garlic and sauté over medium heat until fragrant.
4. Add the mushrooms and sauté.
5. Add the Soyrizo and corn. Cook for roughly 5 minutes over medium heat.
6. Toss in the bell peppers and cook for 1-2 minutes.


7. Heat another pan over medium heat. Warm each tortilla in the pan until the tortilla is hot
and lightly blistered.
8. Wrap each tortilla with the soy chorizo mixture, lettuce, salsa, and vegan mayonnaise. The
burrito is ready to serve.


ORGANIC KALE SALAD

Total Time: 10 min. (plus 2 hrs. chill time)
Ingredients (makes 4 servings):
 1 bunch of organic kale, washed and with the tough stalks removed
 1 medium organic green apple (diced)
 ½ large organic pomegranate
 ½ C roasted pecans
 ½ C cooked organic pearl barley
 2 Tbsp extra virgin olive oil
Salad Dressing:
 4 Tbsp lemon juice
 1 medium organic pear
 4 Tbsp organic blue agave syrup
 Salt and pepper to taste
Blend ingredients in a blender until smooth
Directions:
1. Combine the kale leaves and olive oil in a big bowl, mixing until the oil is spread evenly
over the kale.
2. Add the apples, pomegranate, pearl barley, and roasted pecans. Mix evenly.
3. Add salad dressing. Mix evenly.
4. Marinate in the fridge for 2 hours.


PUMPKIN CURRY

Preparation Time: 20 min.
Cook Time: 10 min.
 ½ small pumpkin (peeled, unseeded, & cubed)
 1 small yam (peeled & cubed)
 1-2 medium carrots (cut into thick slices)
 1 yellow bell pepper (cut into bite-size pieces)
 1 C cherry tomatoes
 1 C drained chickpeas
 2 Tbsp grated orange rind
 ½ sliced purple onion
 3-4 cloves garlic, chopped
 1-2 fresh red chilies (unseeded & chopped)
 3 Tbsp curry powder (OR 1 Tbsp ground coriander seeds, 1 Tbsp ground cumin, & 1 tsp
ground fennel seed)
 2 Tbsp salad oil
 Salt
Curry Sauce:
 1 can coconut milk
 1 Tbsp brown sugar
 ½ tsp turmeric
 Juice of 1 medium orange
 1/3 Tbsp rice or apple cider vinegar
 1 tsp tamarind paste (OR 1 Tbsp lime juice)
Directions:
1. Sauté purple onion, garlic, red chilies, and curry powder with salad oil, stirring for 1 minute
to mix together.


2. Add cubed pumpkin, yam, and carrots, cooking for 6-8 minutes or until tender.
3. Toss in the rest of the curry sauce ingredients. Bring to a boil.
4. Add in the yellow bell pepper, cherry tomatoes, chick peas, and orange rind, stirring to
incorporate. Simmer for 2 more minutes.
5. Add salt and brown sugar to taste.
Garnish with fresh parsley and serve.


SWEET POTATO WRAP

Ingredients (makes 3 wraps):
 2 large sweet potatoes
 2 medium potatoes
 ½ C chopped onion
 ½ C chopped celery
 4 oz soy cream cheese
 1 C beets (shredded & boiled)
 1 C shredded cucumber
 Salt & black pepper
 Vinegar OR lemon juice
 Sugar
 3 Tortillas, 8” diameter
 3 leaves of Romaine Lettuce
Directions:
1. Bake potatoes and sweet potatoes at 350° for 1½ hours
2. Stir fry chopped onions and celeries until fragrant. Set aside.
3. Mash the potatoes and sweet potatoes. Add pinch of salt and pepper, pan fried onions,
chopped celery, and soy cream cheese. Combine all ingredients.
4. Marinate beets with ¼ tsp salt, ½ Tbsp vinegar and 1 tsp sugar.
5. Marinate cucumbers with ½ tsp salt for 10 min. Drain and marinate with ½ Tbsp vinegar
and ½ Tbsp sugar.
6. For each Tortilla, wrap as follows:
a. Spread a thin layer of potato mix over the tortilla.
b. Add a piece of Romaine lettuce.
c. Spread another layer of potato mix.
d. Place marinated beets and cucumber in the middle.
e. Wrap the tortilla and cut to 4 pieces.


INDIAN CURRY

 2 medium-sized potatoes
 1 C chopped cauliflower
 1 C chopped Italian zucchini
 1 C chopped fried tofu
 1 C chopped onions
 ½ C chopped carrot
 1 Tbsp soy yogurt (plain)
 2 tsp curry powder
 ½ tsp cumin seeds
 ½ tsp ground coriander
 1 tsp cane sugar
 ½ tsp garlic salt
 2 Tbsp vegetable oil
 ½ C water
Directions:
1. Peel, rinse and cut potatoes.
2. Cook potatoes, cauliflowers, and carrots in boiling water until soft.
3. In a heated wok, stir-fry onions, cumin seeds, and curry powder until onions are
translucent.
4. Add potatoes, cauliflowers, carrots, zucchini, and fried tofu. Stir-fry.
5. Add ground coriander, cane sugar, and garlic salt, then stir-fry on medium-low heat. Stir
constantly to prevent burning.
6. Pour in water, then continue cooking until all the vegetables are completely soft.

Add soy yogurt and mix thoroughly, then remove to the serving plate.


AVOCADO TOFU SALAD

 1 box soft tofu
 1 C diced tomatoes
 ½ C chopped cilantro
 1 large avocado, diced
 2 Tbsp vegetarian mushroom sauce
 1 Tbsp Nori Komi Furikake (Japanese seaweed seasoning)
Directions:
1. Cut tofu into small cubes. Drain dry
2. Arrange tofu on the serving plate
3. Scatter diced tomatoes, avocado, then cilantro on top of the tofu

Sprinkle seaweed seasoning & pour vegetarian mushroom sauce over the salad


BLACK BEAN SALAD

 1 C black beans, cooked & drained
 1 C cooked corn
 1 small purple onion, diced
 1 C diced Roma tomatoes
 1 handful cilantro, chopped
 2 tsp Italian salad dressing (or 1 tsp of olive oil with 1 tsp of lemon juice)
 Pinch of salt
Directions:
1. Place black beans, corn, and tomatoes in a big bowl
2. Add Italian dressing to bowl (or olive oil and lemon juice)
3. Add chopped cilantro to bowl
4. Toss beans, corn, tomatoes, cilantro, and selected dressing in the bowl
5. Add salt to taste
This salad tastes better if you let it sit in the fridge for 2-3 hours first. This will let the flavor soak
in.

Brought to you by www.veganlosangeles.com

BROCCOLI DELIGHT

 3 oz of sliced TSP
 ½ lb broccoli
 ½ C onion
 ½ C sliced mushrooms
TSP preparation:
1. Soak TSP in warm water for 30 minutes, then squeeze out the water
2. Marinate the TSP in the following mixture:
 2 tbsp Vegetarian Oyster Mushroom Sauce
 ½ Tbsp cold water
 ½ Tbsp sugar
 ½ tsp mushroom seasoning
 2 Tbsp potato or corn starch
Directions:
1. Blanch broccoli in boiling water for 30 seconds, then remove & cool in cold water
2. Stir fry marinated TSP, then remove from pan
3. Stir fry the onion until soft then add mushrooms. Stir fry.
4. Add broccoli and soy protein to the pan, stir-fry until cooked, then remove all to a serving
plate


CHILE TOSTADAS

Ingredients (Chili Beans):
• 3 Tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 3 C dry ground TVP (pre-soaked)
• 1 Tbsp tomato paste
• 1 can 7 oz chipotle peppers in adobo sauce
• 3 cans 14.5 oz diced tomatoes
• 1 can 15.5 oz kidney beans, rinsed & drained
• 1 Tbsp chili powder
• 1 tsp oregano, preferably Mexican
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 Tbsp salt
• 1 tsp black pepper
• 1 tsp cane sugar
• 2 C water
Directions for making Chili Beans:
1. Preheat a medium, heavy bottomed saucepan. Add the oil, onion, garlic. Cook, & stir
until lightly browned & fragrant (3 minutes)
2. Add the chili powder, oregano, cumin, coriander, cloves. Cook & stir until dark and
fragrant (45 Seconds)
3. Add the TVP, tomato paste, chopped tomatoes, & coarsely chopped peppers. Cook &
stirring, until the mixture is dark red (3-5 minutes)
4. Add the beans & water. Bring to a boil.
5. Lower the heat & simmer, stirring occasionally, until sauce is thick and fragrant (15
minutes)
6. Tostada layer with 2 Tbsp Chili Beans, chopped ice lettuce, & salsa.


EDAM AME (SOYBEAN S)

Ingredients (makes 4 or more servings):
 1 lb or 1 pack of frozen edamame
 4-5 quarts of water
 1-2 Tbsp salt & pepper
 1 Tbsp toasted sesame seeds
Directions:
1. Bring the water to a boil and cook edamame
2. Drain and rinse with cold water
3. Add the toasted sesame seeds and toss
4. Season with salt and pepper to taste


ITALI AN SPAGHETTI

 1 pack of Soy Chorizo 1 cup of dry textured soy protein (TSP)
 2 packs of spaghetti
 1 jar of spaghetti sauce
 2 cans of tomato paste (15 oz)
 2 C diced onions
 1 C sliced mushroom
 2 tsp vegetable oil
 Pinch of black pepper
 Pinch of salt
 2 C water
Directions:
1. Cook spaghetti as directed in the package
2. TSP preparation:
a. Soak TSP in warm water for 10-15 min
b. Squeeze water out of the TSP
c. Marinate TSP with vegetable broth for 15 minutes
3. In large pot, sauté diced onion with vegetable oil until onions are soft and translucent
4. Stir in Chorizo and marinated TSP
5. Stir in spaghetti sauce, tomato paste, and diced tomatoes
6. Add 1 cup of water
7. Bring to boil, stir in mushroom, simmer for 10 minutes
8. Serve sauce over spaghetti


LOVING ANGEL HAIR P ASTA

 8 oz uncooked angel hair pasta
 l C broccoli florets
 ½ C diced red pepper
 ½ C diced celery
 ¼ C sliced black olives, drained
 1 tsp roasted sesame seeds
Dressing:
 3 Tbsp olive oil
 3 Tbsp balsamic vinegar
 ¾ tsp mushroom seasoning
 ½ tsp garlic salt
 1 tsp lemon juice
 1 tsp dried parsley flakes
Directions:
1. Cook the pasta per package directions, then drain and rinse in cold water
2. Blanch broccoli florets in boiling water for 10 sec w/ a pinch of salt, then remove and
rinse in cold water
3. Combine pasta and dressing in a medium bowl. Mix well
4. Add all the ingredients to the bowl with the pasta and mix together, then remove to the
serving plate


ORIENTAL SALAD

 1 pack of firm tofu (roughly 18 oz.)
 1 pack of mixed baby lettuce
 1 Persian Cucumber
 1 carrot, shredded
 ½ an onion, sliced
Asian Dressing:
 1 jalapeño chili, seeded & minced
 2 Tbsp vinegar
 2 Tbsp sesame oil
 1 tsp salt
 2 tsp sugar
 2 Tbsp toasted sesame seeds
Mix all ingredients & add or remove sesame seeds to taste
Directions:
1. Simmer tofu in vegetable broth over low heat for 10-15 min
2. Cool tofu and drain out water. Cut into smaller slices and pan fry
3. Mix all vegetables with fried tofu strips.
4. Toss salad with Italian or Asian dressing


POM POM MUSHROOM BOWL

 1½ C Textured Soy Protein (TSP)
 2 tsp bamboo shoots in chili oil
 1 tsp chili sauce
 1½ C monkeyhead mushrooms
 1 pack of noodle (any style, optional)
 1 pack of tofu (optional)
 1½ liter water
 2 stalks of green onions, sliced
Directions:
1. Soak TSP in warm water for 30 minutes, then squeeze the water out of the TSP
2. Put the soaked TSP, tomatoes, bamboo shoots, chili sauce, mushrooms, and water in a
big pot.
3. Bring the water to a boil, then turn to low heat and simmer for 20 minutes
4. Bring the heat back to high, bringing the soup to boil again, then add the noodles
5. Cook until noodles become soft
6. Sprinkle with sliced green onion and serve


POTATO SALAD SANDWICH

 5-7 potatoes
 1 carrot
 1 Persian Cucumber
 ½ an apple
 Brown bread, sliced & toasted
Dressing
 1½ C eggless mayonnaise
 1 Tbsp salt
 2 Tbsp sugar
 2 Tbsp vinegar
 1½ Tbsp lemon juice
Whisk ingredients to form dressing
Directions:
1. Boil the potatoes and carrot for 10-12 min until tender, then transfer them to a bowl and
let them cool to room temperature. Once cool, peel & dice into 3/4-inch pieces
2. Dice the cucumber & apple and toss into the bowl
3. Add the dressing to the salad
4. Toss all ingredients. Serve with toasted bread


QUINOA SUMMER SAL AD

 1 C of quinoa (rinsed and drained)
 2 C of water
 2 medium apples (chopped into medium-sized pieces with core and seeds removed)
 2 stalks of celery (chopped)
 1 C of raisins
Dressing
 ¾ C eggless mayonnaise
 ¼ C lemon juice
 ¼ C pineapple juice
 ¼ tsp salt
Directions:
1. In a medium sauce pan bring water to boil. Stir in quinoa. Cover. Reduce heat and
simmer for 15-20 min until the quinoa is fluffy and all water is absorbed [you may also
use a rice cooker to cook the quinoa]
2. Let quinoa cool completely
Combine all ingredients in a large mixing bowl and mix well


RAINBOW FRIED RICE

 1.5 C of long grain rice, cooked
 ½ C chickpeas
 5 pieces of dried shitake mushrooms
 ½ C soy sauce
 1 onion (diced)
 1 red sweet pepper (diced)
 ½ C corn
 1 stalk broccoli
 3 mushrooms (sliced)
 1 green onion (chopped)
 1 stalk of celery (chopped)
Seasoning sauce:
 ½ tsp sugar
 A dash of white pepper
 1 tsp sesame oil
Mix ingredients well
Pre-preparation:
1. Cook rice in 2 cups of water.
2. Soak chickpeas overnight. Cook 50 min. Drain. Cook in soy sauce and water for 10 min,
then let the mix sit for an hour.
3. Soak Shitake mushrooms in hot water for 1 hour, then stir-fry.
4. Cut broccoli to small pieces, boil, set in cold water for 2 minutes, and then drain.
Directions:
1. Heat a wok or frying pan & add 2 Tbsp of cooking oil
2. When the oil is hot, toss in the chopped onion & red pepper. Stir fry.
3. Add a dash of salt & the rice to the mix. Stir fry for at least 5 minutes.
4. Add chickpeas and corn. Stir fry more.
5. Add seasoning sauce to pan. Stir fry.
6. Add the broccoli & mushrooms. Stir fry.
7. Add the green onion and celery right before taking the rice off the fire.


STUFFED PITA BREAD

Pita spread:
 3 Tbsp eggless mayonnaise
 1 Tbsp ketchup
 1 Tbsp yellow mustard
 Pinch of salt
Mix all ingredients and add sugar to taste
Ingredients (make 4 or more servings):
 4 pieces of tofu
 ½ an onion
 1 pack of mixed baby lettuce
 2 cucumbers
 1 pack of pita bread
 1 tsp salt and pepper
 1 tsp olive oil

Directions:
1. Prepare the tofu – cut into smaller slices and pan fry
2. Slice the onion
3. Heat the pan and add oil
4. Fry onion until lightly browned, then toss in fried tofu and fry together
5. Season onions and tofu with salt and pepper
6. Cut each pita bread in half and open by hand
7. Spread the inside of the pita bread with the mixed pita spread
8. Stuff pita bread with the tofu-onion mixture, freshly-sliced cucumber, and green lettuce


SUMMER ROLLS

 3 pieces of large rice paper (22 cm diameter)
 3 pieces of small round rice paper
 2 pieces of firm tofu
 3 oz of sliced Textured Soy Protein (TSP)
 1 carrot, cut into long strips
 1 cucumber, cut into long strips or oblique slices
 1 head of lettuce
 3 stalks of cilantro
 Large bowl of warm water
Dipping Sauce:
 1 C water
 ½ tsp sea salt
 3 tsp sugar
 3 tsp soy sauce
 Chili sauce (optional)
TSP Preparation:
1. Soak TSP in warm water to 30 minutes, then squeeze out the water
2. Marinate the TSP in the following mixture:
 1 Tbsp Vegetarian Oyster Mushroom Sauce
 1 Tbsp Vegetarian Hoisin Sauce
 1 Tbsp cold water
 ½ Tbsp sugar
Directions:
1. Prepare the tofu – cut into small slices and pan fry, then remove from pan.
2. In the same frying pan, stir fry the marinated TSP.
Wrapping Instructions:
1. Take 1 large & 1 small wrapper, then dip each into the bowl of warm water for 3
seconds.

2. Place the large wrapper on an empty plate, then line up the top edges of both wrappers
and place the small wrapper on top of the larger.
3. Place leaves of lettuce on the rice papers, then top that with cilantro, tofu, carrots, TSP,
and cucumbers.
4. Wrap the roll like a burrito: fold in the left and right sides, then roll forward tightly,
wrapping all the ingredients in the rice papers.

Eat with dipping sauce.

SWEET & SOUR DELIGHT

 1½ C of dry textured soy protein
 2 bell peppers, chopped – 1 green, 1 red
 ½ an onion
 1 clove of garlic
 1 C pineapple chunks (@10oz)
 2 tsp salt & pepper
 1 tsp mushroom seasoning
 2 tsp corn starch
 1½ C vegetable oil
 splash of sesame oil
Sweet & Sour Sauce
 3 Tbsp ketchup
 2 Tbsp vinegar
 2 Tbsp sugar
 2 Tbsp pineapple juice
 a pinch of Salt
Directions:
1. Soak the soy protein chunks in hot water for 10-15 minutes
2. Squeeze the water out of the chunks
3. Marinate chunks with salt, pepper, mushroom seasoning, and corn starch. Let sit 10-15
minutes
4. Pour oil into a deep pot and heat until medium hot
5. Deep fry the marinated chunks until golden brown, then remove from oil
6. Pour oil out of the pan, leaving roughly 2 tablespoons oil in the pan
7. Stir fry the onion & garlic in the remaining oil, then pour sauce into mix
8. Add the pre-fried chunks, then stir fry
9. Add chopped bell peppers, then stir fry
10. Add pineapple, then stir fry
11. If the dish is too watery, add some corn starch to thicken the sauce
12. Add a little sesame oil for flavor and shine in the final dish


TOFU FRIED RICE

 1 ½ C long rice
 2 C water
 1 C onion, diced
 ½ C red pepper, diced
 ¼ C corn
 ¼ C green pea
 ¼ C carrot, diced
 A bit of green onion and celery, chopped
 Sauce: Mix 3 tbs soy sauce, ½ tsp mushroom powder, dash of white pepper and
sesame oil

Directions:

1. Cook rice as directed on the package. Set aside to cool down.
2. Marinate tofu cubes, pan fry till golden brown. Set aside.
3. Sautee chopped onion, carrot, red pepper with a bit of salt, 1 minute.
4. Stir in rice, stir fry for 5 minutes.
5. Stir in green peas, corn, and tofu.
6. Add black pepper, and sauce. Add a bit of salt. Stir fry for another minute.
7. Sprinkle with green onion and celery. Serve.


TOFU PAST A

 10 ounces of pasta
 2 bell peppers – 1 green, 1 red
 8 ounces of mushrooms
 2 Tbsp. of Italian parsley
 One onion
 1 clove of garlic
 1 tsp. each for salt and pepper
 1 Tbsp. oil
 1 Tbsp. mushroom seasoning
 ½ tsp. thyme
 2 tsp - 1 Tbsp. capers

Directions:
1. Cook the pasta per package instructions
2. Prepare the tofu – cut into smaller slices and pan fry
3. Slice mushrooms and onion
4. Mince the garlic
5. Heat the pan and add oil
6. Toss in the garlic and onion and fry until lightly browned
7. Add thyme and mushroom and fry
8. Pour cooked pasta into the pan and stir fry all ingredients
9. Once the pasta is lightly fried, add the fried tofu, chopped Italian parsley and capers
10. Season with salt, pepper, and mushroom seasoning


VEGAN TEMAKI ROLLS

 2 C shredded cabbage
 ½ C shredded carrots
 1 tsp lemon juice
 ½ C raw whole walnuts
 ½ C veggie mayonnaise
 Flavored veggie protein
 A pack of 12 seaweed sheets or 12 taco shells
Directions:
1. Coleslaw preparation:
a. Mix cabbage, carrots, lemon juice, and mayonnaise in a big bowl
b. Add in walnuts, mix gently
c. Let the mix chill in a refrigerator
2. Break seaweed sheets into hand-size pieces
3. Put one spoonful of chilled coleslaw at the center of each seaweed sheet or taco
4. Sprinkle a pinch of flavored veggie protein on top of the coleslaw


WONTONS

Stuffing Ingredients (enough to stuff a package of 35 wonton wrappers):
 1 package wonton wrappers
 2 C crumbled tofu
 ½ C dried, ground TVP
 ½ C chopped cabbage (minced)
 ¼ C carrots (minced)
 4 pieces of mushrooms (minced & pre-panfried)
 2-3 stalks green onion (minced)
 1 tbsp chopped ginger
 ¼ C green pea
 1 tsp each of salt & pepper
 1 Tbsp sesame oil
 1 Tbsp mushroom seasoning
 1 Tbsp soy sauce or liquid aminos
Combine all ingredients to form stuffing.
Sweet & Sour Dressing:
 1 Tbsp ketchup
 1 Tbsp sugar
Wrapping Directions:
1. Use your finger to wet two edges on one side of the wonton wrapper.
2. Put 1 tbsp of stuffing in the center of wrapper and wrap, pinching the corners tightly.
3. Deep fry the wrapped wontons until they are golden and crispy.


VEGAN MEATLOAF

Meatloaf:
• 1 large clove of garlic, minced
• 1 onion, diced
• 1 green or red bell pepper, diced
• 1 C celery, diced
• 1 C water chestnut, diced
• 1 C mushrooms, diced
• 3 Tbsp vegetable or olive oil
• 2 packages Gimme Lean ground beef substitute
• ½ package Firm Tofu, drained and mashed
• ¼ C oatmeal, uncooked
• 2 slices of bread, crumbled
• 3 Tbsp ketchup
• 1 tsp garlic salt
• ½ tsp pepper
Meatloaf Spread:
• ¼ C ketchup
• ¼ C brown sugar
• ½ tsp dry mustard
• ½ tsp nutmeg
Combine ingredients
Directions:
Pre-heat the oven to 375 degrees.
Sauté the garlic, onion, bell peppers, celery, mushrooms, and water chestnuts in olive oil for a
few minutes, until the onions are soft.
In a large bowl, combine the sautéed ingredients with the ground beef substitute, tofu, oatmeal,
bread crumbs, ketchup, garlic salt, and pepper. Mix well, using your hands if needed.
Press the mixture into a lightly greased loaf pan. Cover with foil and bake for 30 minutes.



Remove from oven and spread the meatloaf spread over the top of the loaf. Cook, uncovered,
for another 15 minutes, or until the top is browned.



Vegan Los Angeles Recipe

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