Ingredients (use vegan versions):
- 3 tablespoons oil
- 300 gram tin red kidney beans (rinsed and drained)
- 500 gram sliced zucchini
- 1 clove garlic (chopped)
- 470 gram tin tomatoes in juice
- 2 peppers sliced
- 1/2 teaspoon mixed herbs
- 2 tablespoons tomato paste
- 2 tablespoons chopped parsley
- 1 egg plant
- 125 gram cheese
- 30 gram soy non-hydrogenated vegan margarine
- 2 onions chopped
- 125 gram mushrooms sliced
- 1/2 teaspoon oregano
- 2/3 cup water
- salt & pepper; paprika; extra oil
Directions:
1) Slice egg plant into 1 cm. rounds, brush with oil and
grill on both sides until brown.
2) Heat oil and butter in pan.
3) Add zucchini, onions, garlic and saute until zucchini is
just tender.
4) Add peppers & mushrooms, saute, stirring occasionally
until peppers are just tender.
5) Add undrained, mashed tomatoes, herbs, water & tomato
paste. Stir to combine. Simmer uncovered 3 mins.
6) Add drained beans- heat another 3 mins.
7) Put mixture in oven-proof dish. Cover firstly with egg
plant slices that have been drained.
8)Cover the egg plant layer with thin slices of
vegan cheese(optional). Sprinkle with paprika
9)Bake in a mod. oven 30 minutes.
Serves: 6
Preparation time: 20 mins
Ingredients (use vegan versions):
- 1 large or 2 medium sized Aubergines (sliced in round)
- 2 red capsicums (sliced round and remove the seeds)
- 2 large green onions (sliced round)
- 2 large tomatoes (sliced round)
- vegan bread crumbs
- salt to taste
- 5 tablespoon of oil
Directions:
1. Heat oil in a non-stick pan and put the aubergine slices
in. Cook and stir gently in a medium fire until they are a
little soft but make sure that the slices don’t burn or
turn limp. While this is being done, turn
on the oven to 160°c.
2. Pour a little amount of vegan bread crumbs to the bottom of a
casserole. Transfer the aubergine slices into the
casserole. Sprinkle with as much salt as you desire. Put
the capsicum on top of it. Cover that layer with a little
bread crumbs as well. Then the tomatoes and then onions.
Again sprinkle some salt. Cover the dish with a generous
amount of vegan bread crumbs and it is ready to go into the oven.
When the vegan bread crumb layer turns golden brown, it can be
removed. I prefer it very golden.
This dish goes well with rice.
(I know that this takes a rather lengthy preparation but it
is worth a try) :o)
Serves: 4/5
Preparation time: 40 minutes
Ingredients (use vegan versions):
- 3 cups textured soy protein, rehydrated with 2 1/2 cups water
- 1 onion, diced
- 2-4 garlic cloves, minced
- 3 cans cut green beans, drained
- 3 cans tomato soup
- 6 medium potatoes
- 1/2 package silken tofu, whipped in blender or processor
Directions:
Oven 350º
Sautee the onions, garlic & textured soy protein in oil until Textured Soy Protein is
golden brown.
Cook potatoes in water until tender, drain. Mash with
the tofu (or use soy milk if you prefer).
Layer ingredients in pan this way:
textured soy protein/onion mixture
Green beans
Tomato soup
Mashed potatoes
Bake in oven for approx 30 - 35 minutes at 350 degrees. Let set for 10
minutes after taking out of oven.
Serves: 9″ x 13″ pan
Preparation time: approx 1 hour
Ingredients (use vegan versions):
- 1 package lasagna
- 1 large eggplant
- 1 cup vegan bread crumbs
- 1 jar tomato sauce
- 1 pound soy-cheese (optional)
Directions:
Slice eggplant, and sprinkle with alot of salt, and let dry. Dip in oil or water, and then
breadcrumbs, and
fry. Set aside.
Boil lasagna in pot, until soft.
Layer lasagna in pan. Then sauce, then eggplant, until
gone, and layer with 1 layer of soy-cheese (optional)
Bake for 30 min. - cut, and enjoy !
(Makes a great midnight snack, cold!)
Serves: varies
Preparation time: 30 min.