This rice dish is often served at Mardi Gras time, however, it is good anytime of the year. It’s hearty, filling and very tasty. Serving Size: 4 Ingredients: 1 cup uncooked long-grain rice 2 cups vegetable bouillon 2 tablespoons tomato paste 1 lb. tofu, patted dry and cut into bite sized cubes 2 teaspoons Creole […]

This is a very tasty spread that is slightly sweet and also salty. It makes a great sandwich spread and is also nice as dip for veggies or to go along with crackers. Yield: 2 cups spread Ingredients: 2 carrots, peeled and chopped 2 pears, peeled and core removed ½ cup non-dairy cheese sauce* 1 cup […]

These dumplings are a vegan version of a traditional German dumpling called Semmelknödel. They are often served with a mushroom gravy or as a replacement for potatoes with goulash. We enjoyed them with a special seitan goulash made with dark beer. It was a delicious meal for a cold day. Yield: 8 large dumplings Ingredients: […]

There are many different goulash recipes that can be adapted to be vegan. We found seitan to be the best meat substitute. This recipe calls for a dark lager beer like the German Schwarzbier. We really enjoyed the recipe and will be having it more often over the cold months. Serving Size: 4 Ingredients: 1 […]

Blueberry pancakes are a classic American breakfast. They are also great served as a dessert or an afternoon treat. Yield: 8 medium pancakes Ingredients: for the pancakes: 1¼ cups AP flour 3 teaspoons baking powder 1 egg replacement (e.g. Orgran No-Egg) 1 cup + 1 tablespoon non-dairy milk (we used almond milk) 2 teaspoons sugar […]