Naturally Vegetarian Recipes 

Homemade Bar B’ Que Sauce

30 minutes

Ingredients:

·        4 c      Ketchup

·        ¾ c     Yellow Onion (chopped)

·        2T       Garlic (chopped)

·        ¼c      Molasses

·        ¾ c     Lemon Juice

·        1½ T   Organic Apple Juice

·        2 T      Vegetable or Olive Oil

·        1/8 c    Homemade Worcestershire Sauce

·        ½ t     Cayenne Pepper

·        2 T      Mild Mustard

Directions:

1. Heat the oil in a large pot over medium-high heat.

2. Add the onion and cook, stirring, for 4 minutes.

3. Add the garlic and cook, stirring, for 1 minute.

4. Add all the remaining ingredients, and bring to a boil.

5. Lower the heat to a simmer and cook, stirring occasionally, until the sauce has thickened and the flavors have married, 15 to 20 minutes.

6. Remove from the heat and set aside to cool. 

24 Servings

68 Calories Per Serving

Naturally Homemade Ketchup

Ingredients:

• 12 oz      Tomato Paste

• 2½c        Water

• 8T           Cane Sugar

• 2t            Molasses

• ½ c         Lemon Juice

• 2t            Oil

• 1t            Onion Powder

• 1t            Garlic Powder

• ½t           Celery Seed Powder

• ½t           Paprika

• ⅛t           Cayenne

• 1t            Cinnamon Substitute

• 2T           Pink or Sea Salt

Directions: 

Mix paste and water then add other ingredients and cook over medium heat for 2 hours.  Refrigerate and serve when chilled. Refrigerate until ready to serve.

Keeps for 30 days

32 Servings

24 Calories Per Serving

Mild Mustard

Ingredients:

• ½ c     Lemon Juice

• ¼ c     Water

• ¼ c     Soy Flour

• 1 t       Sea Salt

• 1-2     Garlic Gloves (small)

• 1 t       Turmeric

• 1         Pinch of Paprika

• 1½ t   Maple Syrup

Directions:

Mix all ingredients until smooth.  Pour into a saucepan and cook on medium heat, stirring continually until mustard thickens.  Last about 30 days.

20 Servings

10 Calories Per Serving

Homemade Worcestershire Sauce

Ingredients:

• 1 c      Lemon Juice

• 2 T      Organic Apple Juice

• 2T       Soy Sauce

• 2 t       Water

• 2 t       Organic Cane or Dry Sweetener

• ¼ t      Onion Powder

• ¼ t      Garlic Powder

• ¼ t      Turmeric

• 1/8 t    Cinnamon Substitute

• 1/8 t    Cayenne Pepper

Directions:

Combine all ingredients and cook on medium heat for 45 minutes, stir occasionally.  Place all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to a simmer and cook until liquid is reduced by half, about 20 minutes. Strain through a fine-mesh sieve and let cool completely before using. Worcestershire sauce may be stored in an airtight container, refrigerated, for up to 3 months.

Cinnamon Substitute

Ingredients:

• 2 T      Coriander Powder

• 1 T      Cardamom Powder

Barbeque Tofu

Ingredients:

• 1 Pkg    Extra Firm Tofu 

• 3 T       Peanut Butter

• 1/3 c     Oil

• 1T         Paprika

• 2t          Sea Salt

• ¼ t        Cayenne

• 2t          Hickory Smoke

Directions:

1. Mix and Pour Over Tofu – Marinate for 30 minutes

2. Bake the Que in an an oven on a cookie sheet and bake at 350˚ on both sides for 20 minutes or until golden brown. Then pour barbeque over tofu and bake for 10-15 additional minutes.

6 -8 Servings

239 Calories Per Serving

Honey Barbeque Sauce Saute':

Ingredients:

·        2 med        Onions

·        1/3 c           Oil

·        2 Cloves of Minced Garlic

Then Add to Onions/Garlic:

·        2½ c         Tomato Sauce

·        ½ to 1 c   Honey

·        2 T           Black Strap Molasses

·        1T             Herbs N’ More

·        ¾ t           Cayenne

Directions:

Bring to a boil reduce heat and simmer for about 30 minutes.

Note: to remove the water from the tofu, place it in a plate/saucer in the refrigerator 24 hours prior to use, this let's all the flavors release during cooking.

Vegetarian Boston Baked Beans

Ingredients:

• 2 lbs   Navy Beans

• ⅔ c     Molasses

• ½ c     Turbinado  or Organic Cane Sugar

• 3         Garlic Cloves (minced)

• 1 T      Smoked Paprika

• 1 T      Turmeric

• ¼ c     Lemon Juice

• 1 T      Homemade Worcestershire Sauce

• 2 T      Vegetable or Olive Oil

• 1 t       Hickory Smoke

• 2 t       Sea Salt

• 1T       Sea Salt

• 1         Pinch of Cloves

• 2         Onions (large and sliced)

• 1         Green Bell Pepper (med and sliced)

• 2         Bay Leaves

Directions:

1.     Soak beans overnight, then place soaked beans in saucepan and cover with 2 inches of water and add 1 tablespoon of salt.  Bring to a boil and reduce heat, then simmer until nearly tender about 30 minutes to 1 hour.  Then drain beans, but don’t discard the cooking water.

2.     Heat oven to 300°.

3.     Combine molasses, sugar, garlic, paprika, lemon juice, Worcestershire, cloves, oil, salt and pepper in a large bowl.  Then place ⅓ of beans in a large Dutch oven and cover with half the onions.  Repeat, then top with the remaining ⅓ of beans.  Tuck the bay leaves into pot, then pour on the sauce and now add the cooking water and cover generously.

4.     Cover and bake for 4 hours or until done, check occasionally to make sure beans aren’t drying out, if needed add hot water.

5.     After 4 hours or less of cooking, stir and taste and add additional salt if needed and bake uncovered for an additional 45 minutes to 1 hour, looking for thickened sauce and crust on top.  Remove bay leaves and serve.                                                                       

10 - 12 Servings

332 Calories Per Serving

Cinnamon Substitute

Ingredients:

• 2 T      Coriander Powder

• 1 T      Cardamom Powder

Directions:   

Mix together and store in airtight container.                                                                                   

Makes 3 Tablespoons

41 Calories

Crispy BBQ Tofu Bites

Ingredients:

• 1 block Extra Firm Tofu (frozen, thawed and pressed)

• ½ c     King Arthur Unbleached All Purpose Flour

• 4 T      Unique Chik N’ Seasonings

• 1 t       Onion Powder

• 1 t       Garlic Powder

• ½ t     Cayenne Pepper

• ¼ t      Sea Salt

• 1          Flax Seed Egg (opt)

• 3 T      Vegetable or Olive Oil

• 1 T      Homemade Bar B’ Que Sauce

• 1 c      Homemade Bar B’ Que Sauce

•  

Directions:

1. Freeze, thaw and press tofu of excess water and blot with paper towel. Cut into blocks.

2. Heat oil in large skillet over medium heat.  Mix flax egg and 1 tablespoon of  bbq sauce.  Combine dry ingredients in bowl, then dip bites into bbq/flax egg mixture, then into flour mixture.  Shake off excess flour and place bites in hot skillet and fry for about 1 minute on each side or until golden brown.  Drain on paper towels.

3. Preheat oven to 350°, then place bites onto oiled cookie sheet or parchment paper and brush bites with bbq sauce and bake for 10-12 minutes on each side or broil for 5 minutes on each side.  If you decide to broil watch closely so as to not burn them.      

Chikn Style Seasoning

Ingredients:

• 1 1/3 C            Nutritional Yeast Flakes

• 3 T                 Onion Powder

• 2 1/2 t            Garlic Powder

• 2 t                  Sea Salt

• 1/2 t               Celery Seed or Celery Flakes

• 2 T                  Italian Seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil)

• 1 1/2 t             Paprika

• 1 T                  Parsley Flakes

Directions:

Blend together and store in an airtight container.                       

4 - 6 Servings

Flax Egg

Ingredients:

· 1 T  Ground Flax Seeds

· 4T  Water

Directions:   1. Simmer seeds and water in saucepan for about 5 minutes or until thick, with egg-like consistency.   2. Allow to cool 10 minutes before using.                                                                                     Equal to:  1 egg

Naturally Homemade Ketcup

Ingredients:

• 12 oz      Tomato Paste

• 2½c        Water

• 8T           Cane Sugar

• 2t            Molasses

• ½ c         Lemon Juice

• 2t            Oil

• 1t            Onion Powder

• 1t            Garlic Powder

• ½t           Celery Seed Powder

• ½t           Paprika

• ⅛t           Cayenne

• 1t            Cinnamon Substitute

• 2T           Himalayan Pink Salt or Sea Salt

Directions: 

Mix paste and water then add other ingredients and cook over low heat for 30 minutes to 1 hour.  Refrigerate and serve when chilled.

Keeps for 30 days.

32 Servings, 24 Calories Per Serving

Naturally Mayo

Ingredients:

· ⅔ c      Extra Firm Tofu

· ¼-½ c Vegetable or Olive Oil

· 1/8 c    Almond or Soy Milk 

· 1 T       Maple Syrup                                  

· ½ t      Garlic Powder

· 1 t        Onion Powder

· 1t         Sea Salt

· 2 T      Lemon Juice

· Dash of Turmeric (opt)

Directions:

Blend all ingredients except oil, add oil slowly.  Pour into jar and chill. Keeps for 2 weeks.

12 Servings, 57 Calories Per Serving

Mild Mustard

Ingredients:

• ½ c     Lemon Juice

• ¼ c     Water

• ¼ c     Soy Flour

• 1 t       Sea Salt

• 1-2     Garlic Gloves (small)

• 1 t       Turmeric

• 1         Pinch of Paprika

• 1½ t   Maple Syrup

Directions:

Mix all ingredients until smooth.  Pour into a saucepan and cook on medium heat, stirring continually until mustard thickens.  Last about 30 days.

20 Servings, 10 Calories Per Serving

Naturally Oven Fries

Ingredients:

· 2 ½ lbs  Baking  Potatoes

· 1 t           Olive Oil

· 1 t           Cane Sugar (opt)

· 1 t           Herbs N’ More

· 1             Pinch of Cayenne

Directions

1. Preheat oven to 375°.

2. Line baking sheet with parchment paper and coat with oil.

3. Wash and scrub potatoes and cut into ½ inch thick fries.

4. Toss potatoes with seasonings and oil in large bowl.

5. Spread on baking sheet and bake for 30 minutes until browned turning occasionally.

Naturally Pickled Relish

Ingredients:

· 3 med     Cucumbers

· 3 med     Onions

· 1 sm        Red Bell Pepper

· 1 sm        Green Bell Pepper

· 1/8 c        Pickling Salt

· 1½ c         Cane Sugar

· 1 c            Lemon Juice

· 1¼ t         Celery Seed

· ¼ t          Turmeric

· 1/8 t        Cloves (opt)

Directions:

1. Cut all vegetables up and place in blender add water and pulse or grind 5-6 times, then places veggies into pot.

2. Boil for 10 minutes in 1-1½ quart of water, then drain well.

3. In large pot, add sugar, juice and seasonings. Heat to boiling, add veggies and return to boiling. Turn heat down to medium and cook uncovered for 10 minutes or until most of the excess liquid is gone.  Remember to stir occasionally. 

4. Ladle relish into hot, clean half pint canning jars, leaving ½ inch headspace.  Wipe jar rims and adjust lids.

5. Process filled jars in a boiling water bath for 10-15 minutes.

6. Remove jars from boiling water bath and cool on racks.

Naturally Potato Salad

Ingredients:

• 10 lb  White Potatoes (boiled and peeled, chopped)

• ½       Onion – large (chopped)

• 4 oz    Pimientos

• ½ c     Sweet Pickled Relish

• 1-2 T   Maple Syrup

• 1-2      Mild Mustard

• 3          Tofu Mayo recipes

• 1-2 t    Sea Salt

Directions:

1. Place cooled potatoes in bowl.  Add other ingredients salt to taste and mix thoroughly.  Refrigerate until served.

Naturally Mayo

Ingredients:

· ⅔ c      Extra Firm Tofu

· ¼-½ c Vegetable or Olive Oil

· 1/8 c    Almond or Soy Milk 

· 1 T       Maple Syrup                                  

· ½ t      Garlic Powder

· 1 t        Onion Powder

· 1t         Sea Salt

· 2 T      Lemon Juice

· Dash of Turmeric (opt)

Directions:

Blend all ingredients except oil, add oil slowly.  Pour into jar and chill. Keeps for 2 weeks.

Mild Mustard

Ingredients:

• ½ c     Lemon Juice

• ¼ c     Water

• ¼ c     Soy Flour

• 1 t       Sea Salt

• 1-2     Garlic Gloves (small)

• 1 t       Turmeric

• 1         Pinch of Paprika

• 1½ t   Maple Syrup

Directions:

Mix all ingredients until smooth.  Pour into a saucepan and cook on medium heat, stirring continually until mustard thickens.  Last about 30 days.

Naturally Pickled Relish

Ingredients:

· 3 med Cucumbers

· 3 med Onions

· 1 sm Red Bell Pepper

· 1 sm Green Bell Pepper

· 1/8 c Pickling Salt

· 1½ c Cane Sugar

· 1 c Lemon Juice

· 1¼ t Celery Seed

· ¼ t Turmeric

· 1/8 t Cloves (opt)

Directions:

1. Cut all vegetables up and place in blender add water and pulse or grind 5-6 times, then places veggies into pot.

2. Boil for 10 minutes in 1-1½ quart of water, then drain well.

3. In large pot, add sugar, juice and seasonings. Heat to boiling, add veggies and return to boiling. Turn heat down to medium and cook uncovered for 10 minutes or until most of the excess liquid is gone.  Remember to stir occasionally. 

4. Ladle relish into hot, clean half pint canning jars, leaving ½ inch headspace.  Wipe jar rims and adjust lids.

5. Process filled jars in a boiling water bath for 10-15 minutes.

6. Remove jars from boiling water bath and cool on racks.

Homemade Worcestershire Sauce

Ingredients:

• 1 c      Lemon Juice

• 2 T      Organic Apple Juice

• 2T       Soy Sauce

• 2 t       Water

• 2 t       Cane Sugar or Dry Sweetener

• ¼ t      Onion Powder

• ¼ t      Garlic Powder

• ¼ t      Turmeric

• 1/8 t    Cinnamon Substitute

• 1/8 t    Cayenne Pepper

Directions:

Combine all ingredients and cook on medium heat for 45 minutes, stir occasionally.  Place all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to a simmer and cook until liquid is reduced by half, about 20 minutes. Strain through a fine-mesh sieve and let cool completely before using. Worcestershire sauce may be stored in an airtight container, refrigerated, for up to 3 months.

Note: be an informed shopper and read all labels so you know which soy sauce is fermented (alcoholic).