Ingredients (use vegan versions):

• 2 phat portabella mushrooms
• 8 oz soy “cream cheese”
• 2 shallots (can substitute 2 chopped green onions)
• 2 cloves garlic - minced
• 1/2 teaspoon thyme
• 1/4 cup chopped fresh parsley
• salt and pepper to taste
• 1/4 cup vegan mayonnaise
• 1 1/2 tablespoon baslamic vinegar
• 1/4 - 1/2 teaspoon ground black pepper
• olive oil
• romain lettuce
• sliced tomatoes
• vegan buns

Directions:

Preheat oven to 350. Remove stems from
mushrooms, wash, pat dry, and set
aside. Take mushroom stems and finely
chop. In a medium bowl combine the
stems, “cream cheese”, shallots, garlic,
thyme, parsley and salt and pepper. Mix
well. Drizzle olive oil all over the
top and bottom of the mushrooms. Stuff
mushrooms with filling and put in
baking dish. Drizzle olive oil on top
of stuffed mushrooms. Cook for 20-25
minutes until cream cheese is light
goldem brown.

In small bowl add the mayonnaise,
vinegar and pepper. Blend well. When
there’s about 3 minutes left on the
mushrooms, toast the buns in the oven.
Spread the baslamic mayonnaise on both
sides of the bun. Top with the
mushroom, lettuce and tomato. Enjoy!

Serves: 2

Preparation time: 35 min

Ingredients (use vegan versions):

• 4 oz vital wheat gluten
• 1 oz nutritional yeast flakes
• 3/4 - 1 oz wheat flour
• 2 tablespoon peanut butter or tahini
• veggie boullion cube for 1/2 cup water
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 tablespoon paprika
• 1 1/2 tablespoon non-hydrogenated vegan margarine - melted
• 1 bottle good vegan BBQ sauce

Directions:

Oven @ 375 degrees

Dissolve veggie cube in 1/2 boiling water. Let cool. Mix
all dry ingrediance in bowl. Add water and mix well,
kneading into a ball. Mixture will be very dry and stiff,
but don’t over mix it!! Just kind of pull it all together
and turn it out onto the counter top and shape it into a
square 5″ x 5″. Mix peanut butter or tahini w / melted
margarine, until well mixed and smooth. Pour 1/2 of mixture
into bowl, put “ribs” on top of mixture then pour remaining
mixture on top of “ribs”. Now you are going to work the
peanut butter mixture into “ribs” by just pushing your
finger tips into the dough, about 1 min., keeping the dough
in its square shape. Remove dough to cutting board and cut
with a very sharp knife into 1/2″ strips, now cut the strips
in half again - LENGTHWISE!! Spray cookie tray with Pam.
Put “ribs” on tray, about an inch apart (they will puff a
bit while cooking). Bake for 20 min @ 375 turning about 1/2
way through. Ribs should be lightly brown and crunchy when
they come out of the oven. Pour BBQ sauce into wide sauce
pan and heat on moderate flame on stove top until bubbly.
Put ribs into sauce and simmer about 5 - 10 min. At this
point you can add some hot sauce or liquid smoke to
the BBQ sauce to give the ribs a different flavor. I leave
the ribs in the sauce until ready to serve, put them on a
cookie pan w / a little extra BBQ sauce and broil about 5″
from the heat until they carmelize a bit, but be careful not
to burn the vegan sugar, as it can burn almost instantly! If the
ribs are cold I heat them a bit in the sauce pan before I
broil them. I know it seems like a complicated recipe, but
it’s really not. A couple of tries and you’ll be a pro and
enjoying a traditional meat recipe without harming any
living creatures!!

Serves: 2 - 3

Preparation time: 30 - 40 min

Ingredients (use vegan versions):

• vegetable oil
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 2 tablespoon non-hydrogenated vegan margarine
• 1 cup diced, unpeeled apples
• 4 cups dry vegan bread crumbs
• 1/2 teaspoon dried sage
• freshly ground black pepper to taste
• 1/2 cup apple juice

Directions:

Preheat oven to 350 degrees. Lightly spray a large baking
dish with vegetable oil. Place onion, celery and margarine
in a skillet over medium-high heat. Saute 5 minutes, or
until vegetables are tender.

Transfer into a large bowl.
Add apples and dry ingredients and stir to mix well. Add
apple juice and toss lightly. If the dressing seems too
dry, add more apple juice. Turn into prepared baking dish,
cover and bake 45 minutes.

Preparation time: 1 hr. +

Serves:

Ingredients (use vegan versions):

• 1 bunch of asparagus spears
• 6-7 gloves of garlic, crushed
• Olive Oil
• salt and pepper (optional)

Directions:

This recipe is so easy and good!
Wash and prepare asparagus spears by breaking off tough
ends. Set aside. Crush 6-7 cloves of garlic and put into
ziplock bag. Add asparagus to ziplock bag and pour olive
oil over asparagus until covered. Make sure ziplock is
securly closed and shake. Let bag of asparagus sit in
cooler (if you’re camping) or in refridgerator for 1/2 hour.
Grill until brown. Add salt and pepper if desired.

Serves: 4

Preparation time: 1/2 hour

Ingredients (use vegan versions):

• 1 box of firm tofu; drained
• 2/3 cup vegan BBQ sauce
• 1/2 cup water
• 2 tablespoon soy sauce (low sodium)
• Louisiana hot sauce: to taste
• 1 tablespoon vegan sugar
• 1 tablespoon oil

Directions:

Dice tofu into cubes about the size of vegan sugar cubes. Heat
oil in frying pan and add tofu. Saute on medium until the
tofu starts to turn a light golden color.

Meanwhile,
combine the rest of the ingredients, and heat them in the
microwave for one minute. Stir this sauce and add it to the
tofu.

Continue to cook on medium until the sauce has gotten
very thick.

This will make 2 adult servings,(4 side dish
servings). Very popular with toddlers!

Serves: 2 to 4

Preparation time: 30 minutes