Ingredients (use vegan versions):

• 4 Portobello Mushroom Caps (or as many as you want to serve)
• 6-8 cloves of garlic, minced
• 1 Cup Olive Oil
• 1 Cup Tofu vegan mayonnaise
• 1/2 cup fresh bazil, chopped
• Juice of one Lemon
• 1 tablespoon vegan Dijon mustard
• Salt and Pepper to Taste; a dash of cayenne
• Whole Wheat vegan buns

Directions:

Steep minced garlic in oil for at least an hour and up to 6
hours or so.

Meanwhile, Mix the mayonaise, basil, lemon, mustard, and
salt and cayenne pepper in a small bowl. Cover and chill.

Fire up the grill. Brush portobello caps and whole wheat
buns with garlic oil. Brill portobello caps, about 4
minutes on each side. Grill buns until toasted. Serve
mushrooms on buns with the basil mustard sauce; put fresh
basil leaves on the sandwich if you want to …

Very good, very popular!

Serves: 4

Preparation time: 30 min

Ingredients (use vegan versions):

• 2 pkg frozen, thawed firm tofu
• 1 large onion chopped
• barbeque sauce

Directions:

Brown onion in a little oil. Squeeze water from thawed
tofu, tear into small pieces, add to onion, brown a little.
Add barbeque sauce. Serve on whole wheat buns.
Delicious!!

Serves: 4-6

Ingredients (use vegan versions):

• 1 cup finely chopped pecans
• 8 oz. vegan cream cheese (the light version, if available)
• 1/2 - 3/4 cup egg substitute
• 1 lg. onion, very finely chopped
• 1c.+ dry vegan bread crumbs
• 1 1/2 teaspoon - 1 tablespoon garlic salt
• 2 cans vegan cream of mushroom soup
• 2 cup vegan sour cream (also light, if it’s available)
• 3/4 cup water
• 1 1/2 cup grated vegan cheddar cheese

Directions:

Preheat oven to 350 degrees F. As vegan substitutes
sometimes vary in consistency, you might need to add a
little more or less, depending.

Mix together first 6 ingredients, adding more egg substitute
and/or vegan breadcrumbs to make a firm mixture. Shape (roll)
into balls about the size of a ping pong ball. The balls
should be firm enough to hold their shape, yet wet enough to
be a bit sticky. Spray bottom of 8×8 or 9×9 baking dish
with vegetable spray. Arrange balls in dish evenly.

Mix next 3 ingredients and pour over pecan balls. Bake for
45 - 50 min.

Sprinkle grated cheese over balls and bake for an additional
10 minutes.

Serve.

This recipe is used for Thanksgiving and Christmas, although
I use it about once a month for any special occasion!

Enjoy!

Serves: 6

Preparation time: 45 min.

Ingredients (use vegan versions):

• cabbage (shredded)
• garlic
• olive oil
• yellow onion

Directions:

Saute garlic in olive oil, add yellow onion. Continue to saute for two minutes.
Then add the shredded cabbage. Cook till tender. Delicious and nutritious.

Serves: five

Preparation time: TEN MIN.

Ingredients (use vegan versions):

• 2 red capsicums (bell peppers)
• 2 green capsicums (bell peppers)
• 10-15 mushrooms
• 4 zuchini
• 1 punnet of cherry tomatoes
• balsamic vinegar
• Rosemary (whole leaves, fresh is best, dried is ok)
• Olive oil

Directions:

Dice capsicum and zuchini.
Add all the veggies to a large bowl.
In a large, clean jar add 6-7 table spoons of olive oil.
Next add 3-4 table spoons of balsamic vinegar and 2
tablespoons of rosemary. Mix the liquids well and add to
veggies in bowl. Mix and thread veggies onto skewers for the
BBQ. Cook lightly so that excess oil comes away and veggies
stay crunchy.

Serves: 6

Preparation time: 15 mins