Ingredients (use vegan versions):

• 1 small onion, chopped
• 1 can of corn
• 1 can of chopped tomatoes
• 7-10 oz. of your favourite beans
• soy sauce
• paprika powder
• pepper
• chili powder
• +your favorite spices
• olive oil to fry

Directions:

Fry the chopped onion in the oil until tender. Add tomatoes, beans, corn and soy sauce. Cook for a few minutes. Add spices and cook for another 2-5 minutes. I used LOTS of chili and paprika. Serve hot over rice, and enjoy!

Serves: 2-4

Preparation time: about 20 minutes

Ingredients (use vegan versions):

• 10 medium zucchini and/or yellow crookneck squash-each about 6-8 inches long
• 2 large onions, quartered and sliced
• 1 cup cold soy or nut milk
• 2 tablespoon Wondra flour
• 2 tablespoon non-hydrogenated vegan margarine
• 1 teaspoon sweet bazil
• 1-1/4 teaspoon salt
• 2 sleeves Ritz type crackers, crushed
• 10 Ritz type crackers, crushed for topping

Directions:

Wash and dice or slice squash and onion, steam lightly.
Let cool. Make white sauce of the milk, flour, margarine,
sweet basil and salt. Cook until very thick. Crush vegan crackers,
sprinkle over sauteed squash and onions, pour white sauce
over top and mix well. Pour into PAM sprayed 9×13 casserole dish.
Crush remaining vegan crackers and sprinkle over top. Bake at 350 degrees
for 1 hour or until top is golden.

This is a gardeners favorite casserole because it uses up a lot of the
yellow and green stuff and disappears almost magically. Enjoy!

Serves: 12

Preparation time: 30 min

Ingredients (use vegan versions):

• 1/2 box of falafil mix
• 1 green pepper
• 1 onion
• 1 big carrot
• 1 yellow squash
• sliced mushrooms
• package of noodles
• jar of organic spaghetti sauce

Directions:

heat sauce while preparing the vegetables. chop up the
vegetable you like the most first, then chop up the others
according to the amount of the first vegetable. saute in a
little bit o’ vegetable oil. meanwhile, boil noodles in a
pot of water until they become tender. sauce is still
heating, vegetables are still sauteeing, noodles are still
boiling - follow directions on falafil box (add mixture to
water until it becomes solidly mushy). form into little
hushpuppy-sized balls and place in a little bit of vegetable
oil in a skillet until they are browned and no longer mushy.
everything should get done at same time. drain noodles, put
veggies and falafil over it, add your sauce and stuff your
face.

Serves: 4

Preparation time: 20-30 min

Ingredients (use vegan versions):

• 3 cup mashed butternut squash (or a
• 1/2 cup vegan sugar

• 1/2 stick softened soy non-hydrogenated vegan margarine (I use less)
• 1/2 cup vegan soymilk
• 1/2 tablespoon salt
• Topping:
• 1 cup crushed potato chips or chopped pecans
• 1/2 cup vegan brown sugar
• 1/2 stick melted soy non-hydrogenated vegan margarine
• 1 tablespoon flour

Directions:

I am too lazy to peel squash. I cut a squash in half, seed,
and turn upside-down on a baking sheet and bake until soft,
about 45 minutes at 350. Then I scoop out the pulp, mash,
and measure. As a bonus, I roast the seeds while I wait on
the squash. You could use frozen squash from the store for
this recipe.

Mix ingredients together and put in 1 1/2 qt. casserole. Mix
topping ingredients, sprinkle over squash mixture, and bake
at 350 for 40 minutes.

This is my favorite squash recipe that is a hit at family
get-togethers. It is on the sweet side, so even the kids
will eat it. Sometimes I cut down on the vegan sugars and
margarine when fixing at home with good success. Another
recipe I have similar to this adds 1 t. vanilla which
gives sweetness with no empty calories.

Serves: 8

Preparation time: 1 hr.

Ingredients (use vegan versions):

• 4 cup ground pecans
• 2 cup chopped onion
• 1/4 cup water
• 1 tablespoon salt
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• 4-1/2 cup tomato juice
• 8 cup vegan bread crumbs
• 2 cups ketchup

Directions:

Saute onions in water. Combine all ingredients except
ketchup in bowl, mix well. Spread evenly into oiled 9×13
baking dish. Bake at 350′ for 45 minutes. Cover with
ketchup and bake 15 minutes more.

Serves: 8

Preparation time: 1 hour, 20 minutes