Naturally Vegetarian Recipes 

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.

Jamaican Cabbage Piri Piri

Ingredients:

Roux

• 4 T       Soy Butter

• 1 t        Sea Salt

• 2 T      Jamaican Jerk Seasoning, dried (look for ones without MSG)

• 1 T       Curry      (1 T Coriander, 1 1/2 t Cardamom, 1 1/2 t Cumin, 1 1/2 t Turmeric, 2 t Paprika)

• 1 T       Garlic, minced

• 5-6      Garlic cloves, whole, tops and bottom removed

• 2-3       Carrots, rondelle (in discs)

Remaining ingredients

• 1/2        Red Bell Pepper, sliced

• 1/2        Orange Bell Pepper, sliced

• 1            Cabbage, cut into medium pieces

• 6           Corn on the Cob, minis, cut into 3 sections (you may have to soften them in hot water if from the freezer)

• 1            Piri Piri Pepper or Jalapeno, rondelle (opt)

Directions:

1. Put Soy Butter in pan large pan on low heat while cutting ingredients.

2. When done cutting, add all seasonings including garlic cloves. Turn heat to medium allowing the roux to bubble, about 5 minutes. At this point the aroma should be wafted up your nose.

3. Add the cabbage to the skillet in increments (shows it is tender), as cabbage is reduced as it cooks.

4. Add remaining ingredients except the corn, cook 5 minutes, stirring constantly so that the roux is covered.

5. Add the corn and cook an additional 15 minutes, then serve hot.

Chik N’ Styled Stir-Fry Curls

Ingredients:

·        1 c          Dried Curls

·        4 T         Rice Flour

·        2 T         Chik N’ Seasoning

·        2 t          Pink Himalayan Salt

·        1-2 bags  Broccoli Florets

·        1 t          Ginger Paste

·        4 t          Garlic Paste

Sauce

• 8 T      Soy Sauce

• 6 T      Lemon Juice

• 3 T      Sweetener

• 4 T      Sesame Oil

• 1-2 T   Chili Paste (opt)

Directions:

1. Soak curls in hot water for 20 minutes, then squeeze out excess liquid.

2. Mix flour chik seasoning and salt, then toss curls in mixture until well coated.

  3.     Heat wok or skillet add 1 tsp of oil, then add curls and stir-fry on med heat until golden brown.  Remove from pan and set aside.

   4.     Add a little oil to skillet, then add ginger and garlic paste stir well then add broccoli and stir-fry on me-high until tender, but still crunchy.

   5.     Return curls to skillet, then add all ingredients for the sauce and cook on med-high heat until sauce is absorbed.

   6.     Garnish with sesame seeds and serve with rice or noodles.

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.

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Chik N’ Noodles Soup

• 5½ c     Water      

• 1 pkg     Frozen Mixed Vegetables

• 1/4 c      Onion (diced)    

• ¾ c        Extra Firm Tofu (diced)

• 8 oz       Noodles of Choice   

• 3 T         Soy Margarine

• ¾-1 c     Chik N’ Seasoning     

• Dash Cayenne                                    

•  

Instructions:  

1. Bring water to hard boil, then add seasoning and cayenne and stir until well dissolved. 

2. Then add remaining ingredients, turn down to medium heat, cover and simmer for about 8-10 minutes or until pasta is tender.

Fajita Styled Curls

Ingredients:

·  2c          Soy Curls

· 1 med    Onion (sliced lengthwise)

· 1 lrg       Green Bell Pepper (sliced lengthwise)

· 1 lrg       Red Bell Pepper (sliced lengthwise)

· 1 lrg       Yellow Bell Pepper (sliced lengthwise)

· 2 T          Chik N’ Styled Seasoning

·  2-3 c      Hot Water

Directions:

1. Prepare curls placing the curls in a bowl and pouring boiling water over them, a minute or two at most, then drain water off through colander.

2. After draining, place curls on oiled cookie sheet, add chik n’ seasoning and cook for 10-12 minutes on 400°.

3. While curls are cooking,, cut vegetables length wise and to large skillet and cook in 1 T of oil or water on medium heat for about 5-7 minutes.

4. Remove from and add curls to marinate and stir until well covered and allow to sit for 15-20 minutes. You may cook curls on the stove top on medium heat until browned or grill on countertop grill for 4-6 minutes.

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.

Ingredients:

• 1       Onion, sliced

• 4       Tomatoes, sliced

• 8       Vegan Fish, sliced (1/4 inch thick)

• 2 T    Soy Sauce

• 2 T    Garlic, chopped

• 1 T    Olive Oil (extra virgin)

Directions:

1. Heat up the Olive Oil and Garlic on medium heat.

2. Add Vegan Fish, cook for 10 minutes, then turn them.

3. Remove the Vegan Fish and set aside. Saute' the tomatoes and onion slices for 10-15 minutes or till tender. Add the fish and soy sauce and cook for 2-5 minutes.

4. Serve with corn, garlic bread, and mashed potatoes. Enjoy!

General Tso’s Sauce

Ingredients:

• 1 C       Coconut Aminos

• 1/2 C    Chili Oil

• 1/2 C    Sugar Cane

Directions:

• In a bowl, use a fork or a whisk to blend ingredients, whisking every so often until right before use.

• Pour the mixture into the hot skillet, stirring every so often.

Water Starch:

• 2 T       Cornstarch 

• 2 T       Water or Vegetable Stock

Directions:

1. Blend the water to the corn starch, stirring every so often during the process.

2. When it is time to add the water starch, stir again right before pouring in the sauce. 

3. How much you decide to use is up to your preference, some like it thick, some like it thin.

4. Once it is at the viscosity that you like, add the tofu cubes to the skillet and serve hot.

General Tso’s Tofu

Ingredients:

·         1 lb    Tofu Extra Firm, drained, dried (Optional: can dry in oven at 350 degrees for 30 Minutes)

·         4 T    Flour 

·         1       Egg (beaten) or Egg Replacement

·         2 T    Vegetable or Corn Oil

Directions:

1.       Pre-heat the skillet with the oil at Medium heat.

2.       Cube the tofu into squares, approximate 1 inch each, using a serrated knife.

3.     In a separate bowl, coat the tofu cubes by dipping it into the Egg or Egg Replacement, then into the flour.

4.      Place them into the skillet, turning them every few minutes.

5.      Set aside, drain.

FYI: "Tso" is pronounced "So"; the "T" is silent.

Vegetable Lo Mein

Ingredients:

·        1 c      Broccoli Florets

·        1 c      Spaghetti

·        1 c      Extra Firm Tofu ( cut into bite-sized chunks)

·        1 T      Soy Sauce

·        1-2t    Lemon Juice

·        1         Recipe Lo Mein Sauce

·        1         Onion (med-large cut into slithers)

·        1 T      Fresh Garlic

·        1 T      Fresh Ginger

Directions:

• Steam broccoli until crisp and tender about 2 minutes.

• Boil spaghetti until tender, drain and set aside.

• Heat skillet over med-high heat, then add 1 T of oil then add onion and stir-fry until crisp and spotty brown about 1 minute.  Then add tofu and cook until lightly browned about 1 minute longer.  Lastly add broccoli cook for an additional minute, then add garlic and ginger and cook for another 30 seconds.

Lentil Soup

Ingredients:

• 1 lb     Lentils     

• 1 c      Celery (diced)

• ¼ c     Vegetable Oil   

• 1 c      Carrots (diced)

• 2 T      Herbs N’ More  

• 1 med Onion (chopped)

• 1 T      Cumin

• ¼ c     Chik N’ Seasoning

• 1 sm   Bay Leaf              

Instructions: 

   1.  Prepare lentils according to cooking instructions in large pot.  

   2.  Double the water portion for soup.

   3.  Bring to hard boil for 10 minutes.  Reduce head and add oil, cumin, bay leaf and salt, then cover and simmer for 45 minutes. 

   4.  Then add celery, onions, carrots and chik seasoning, allow to simmer stirring occasionally till veggies are tender. 

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.

(Naturally Vegetarian) Meatloaf

Ingredients:

• 1 C      Green Bell Pepper, chopped

• 1 C      Red Bell Pepper, chopped

• 1 C      Onion, chopped

• 1 jar    Pasta Sauce 24 oz, your favorite, choose one without MSG

• 1 T      Parsley Flakes

• 2         Mock Ground Meat recipe or Boca Ground or Vegan Burgers

• 1 t       Thyme, dried

• 1 t       Basil, dried

• 1 t       Oregano, dried

Directions:

1. Using a large bowl,  place Mock Meat and vegetables together and mix.

2. Pour 1/2 of the bottle into the bowl.

3. Add all herbs to the bowl, except the parsley.

4. Using hands, massage all ingredients together in bowl.

5. Place mixture into casserole pan, shape into loaf.

6. Pour remaining tomato sauce down the loaf, allowing it to fall down the sides.

7. Place loaf into oven at 350 degrees for 30-45 minutes or until warm in the center.

Mock Ground Meat

Ingredients:

• 4 c      Water (boiling)

• 2 c      Bulgur Wheat

• 1 c      Pecan Meal

• 1 t       Garlic Powder

• 2 T      Onion Powder

• 3 T      Gomasio (toasted sesame seeds – grounded)

• 1 T      Parsley

• 2 t       Herbs N’ More

• 1 T      Parsley

• 1¼ t   Sage

• ¼ c     Nutritional Yeast Flakes

Directions: 

1.     Add all ingredients to boiling water and stir and simmer for 10 minutes.

2.     Remove from heat and let stand for 15-20 minutes.

3.     Spread evenly onto oiled or parchment paper lined cookie sheet and bake at 350º until browned.

4.     Remember to turn mixture every 15-20 minutes.

Naturally Delizioso Pizza

Ingredients:

• 4 T          Olive Oil

• 1 Bag       Boca Meat (16 oz)

• 1               Red Bell Pepper, sliced

• 1               Orange Bell Pepper, sliced

• 1               Whole Onion, Diced

• 1               Can Black Olives, Sliced

• 5               Green Onions, Diced

• 2 T            Basil, Dried

• 2 T            Oregano, Dried

• 1 t             Thyme, Dried

• 1 T            Parsley, Dried

• 3 T            Fennel Seeds

• 1                Italian Sausage, Sliced (opt)

Directions:

1. Saute all ingredients for 15 minutes and freeze. When ready to make a pizza, thaw one out (you should have separate containers, labeled, and dated). 

2. When ready to make one, use a ready made pizza crust and top in the following order: 1. Olive oil 2. Oregano 3. Basil 4. Fennel Seeds 5. Sauce 6. Pizza Mix. 

3. Cook for 10-15 minutes at 350 degrees or until the crust you desire.

4. Serve with a Peperoncino.

Naturally Roasted Vegetables

Ingredients:

• 2 C           Zucchini, in large pieces

• 2 C           Squash, in large pieces

• 2 C           Bell Pepper, in large pieces

• 2 C           Mushrooms

• 2 C           Onions, in large pieces

• 4 T           Olive Oil

• 4 T           Lemon Juice

• 1 T            Rosemary, dried

• 1 T            Thyme, dried

• 1 T            Oregano, dried

• 1 T            Sea Salt

Directions:

1. Stack the vegetables by alternating ingredients on a shish kabob stick.

2. Stir the liquids in a bowl.

3. Cook at 350 degrees in an oven for 30 minutes or on the grill.

Spinach Lasagna

Ingredients:

• 6 c      Spaghetti Sauce 

• 12        Lasagna Noodles (cooked)

• 1         recipe Vegan Ricotta 

• ¼ c     Vegan Parmesan Cheese (opt)

Instructions: 

  1. Preheat oven to 350◦. Lightly coat a 9x13 inch baking dish with cooking spray.

  2. Ladle 1½c sauce in bottom of the prepared dish.  Arrange 4 noodles over the sauce.  Spread ½ of the ricotta over the noodles.  Repeat layers once.  Top with remaining 4 noodles and cover with remaining sauce.  Sprinkle with parmesan cheese, cover with aluminum foil and bake for 1 hour.

Vegetable Fried Rice

Ingredients:

·       4 c      Cooked Rice (basmati, jasmine etc.)

·        1 c      Soy Curls (opt)

·        2 T      Sesame Oil

·        1         Onion (med/diced)

·        1 c      Carrots (diced)

·        1 c      Frozen Peas

·        1 c      Corn

·        ½-1c  Broccoli Florets

·        ½ c     Snow Peas

·        ½ t     Sea Salt

·        1 t       Chik N’ Seasoning

·                    Soy Sauce to taste

·                    Dash of Cayenne (opt)

Directions:

1. Heat oil in a wok or skillet and saute onion until clear and tender.

2. Add carrots, broccoli, peas, and corn. When carrots are almost tender, add snow peas, cooked rice and seasoning.

3. Pour into platter and serve hot.       

Vegetable Fried Rice II

Ingredients:

• 1 bag         Stir Fry Mix

• 1 T             Ginger, minced

• 2 T             Sesame Oil

• 2 T             Soy Sauce (unfermented)

• 1 T             Garlic, minced

• 1 C             Peas

• 1 C             Corn

• 1 t              White Pepper

• 1 t              Pink Himalayan Salt or Sea Salt

• 3 C             Cooked Brown Rice

• 3                Eggs, from a farm

• 4 T             Olive Oil

• 1 C             Broccoli (opt)

• 1/2 can     Water Chestnuts (opt)

• 1/2 can      Bamboo Shoots (opt)

• 1/2 can      Bean Sprouts (opt)

Directions:

1. Lightly scramble the eggs in 1 T olive oil, set aside.

2. Cook ginger in remaining olive oil on low.  Add garlic.

3. Cook stir fry mix, peas, corn, soy sauce,  Turn heat to medium (cook for 5 mins if not frozen, if frozen cook for 10 mins).

4. Add water chestnuts, bamboo shoots,  bean sprouts, white pepper.

5. Add eggs, brown rice.

6. Add sesame oil.

7. Mix everything evenly.  Serve hot.

Note:  do not buy the cheap bean sprouts , they will lilt in heat too quickly.