Ingredients (use vegan versions):

• 1 can of Brown Lentils (or prepare your own!)
• 1 can of Peeled Tomatoes (or prepare your own!)
• 1 can Baby Potatos, cut into quarters (or prepare your own!)
• 1 green capsicum, thickly sliced
• 1 zuchini, sliced
• black pepper to taste (plenty in mine thanks!)
• cayenne pepper to taste (go easy here!)
• curry powder to taste (just a touch!)
• turmeric to taste (more than you think!)
• OPTIONALS: 1 can Baby Corn
• 1/2 pkt Frozen Beans
• leftovers,
• stale vegan bread

Directions:

This is a recipe I developed when I was at university with
no time to look after myself. You can prepare this SO easily
with the canned products listed above. The recipe was
inspired by the “mess of pottage” story from my childhood
(Jacob and Esau).

It tastes really good, and is really filling. I have never
had anyone not like this one.

Preperation is, of course, put all the ingredients in a pot,
heat to boiling whilst stirring, and then let simmer until
you run out of time! The secret is in the spices.

Serves: 3-4

Preparation time: 15 min

Ingredients (use vegan versions):

• 1 Large onion, diced
• 3 Medium potatoes, diced
• 2 Cups diced rutabaga (or turnip, I prefer rutabaga)
• 1 Roasted red bell pepper, finely minced
• 1 Clove garlic, finely minced
• 1.5 teaspoon caraway seeds
• 2 tablespoon hungarian sweet paprika
• 2 Quarts vegetable stock
• Salt and pepper to taste
• 2 tablespoon corn starch, disolved in 1/2 cup COLD water
• 1 tablespoon olive oil

Directions:

1) Saute the diced onion in the olive oil until translucent.

2) Add the paprika, stir for 1 minute.

3) Add garlic, saute for 2 minutes more.

4) Add this mixture to the vegetable broth.

5) Add the diced potatoes & rutabaga, caraway seeds, salt, and pepper.

6) After simmering for 25 minutes (NOT boiling), add the corn starch mixture to thicken.

This recipe is based on my grandmother’s which used beef and beef
broth. It’s absolutely delicious, and on a cold day, I’ll eat a
large bowl of this with vegan bread for dipping into it. As a variation, one can remove 12 oz
of vegetable broth, and add 12 ounces of dark vegan beer.
Adding 2 diced parsnips is also a nice variation, if one likes them.

Serves: 6-8

Preparation time: 1 Hour

Ingredients (use vegan versions):

• 8 cups vegetable broth
• 1 15 oz. can small white northern beans
• 1 cup frozen corn
• 2 stalks celery
• 6 or 8 baby carrots, diced or steamed beforehand
• 2 or 3 cloves of garlic, minced
• 1 tablespoon cumin
• 1 tablespoon dried or 3 tablespoon fresh chopped cilantro
• 3 or 4 green onions, chopped
• corn tortilla chips
• soy cheese, optional

Directions:

Saute celery and green onion in olive oil, then add garlic and carrots if raw until
slightly cooked. Add broth and all other ingredients except chips and cheese. Add salt
and pepper to taste. You can also add green chili sauce or peppers if you like spicy.
Serve in bowls with crushed chips and grated soy cheese on top. Excellent with green
salad.

Serves: 6

Preparation time: 30-45 mins.

Ingredients (use vegan versions):

• 2 or 3 cans (15 oz) kidney beans
• 2 or 3 cans (15 oz) black beans
• 2 tomatoes, chopped
• 1 can (15 oz) crushed tomatoes
• 1 onion chopped
• 2 cups total of misc. vegetables
• LOTS of spices.
• 1 box (10 oz) nature’s burger mix (I use Fantastic brand)

Directions:

Vegetables of your choice: corn, zucchini, squash, green beans, bell pepper, potatoes,
frozen stir fry mix, whatever is in the fridge…basically anything but carrots.

Spices of your choice: Anything goes. I like curry cumin, coriander, chili powder,
cayenne pepper, lemon pepper, dried red pepper, black pepper, garlic powder, basil,
turmeric, cajun spice, etc (think spicy!).

Put beans (don’t drain), tomatoes,
onion, and other vegetables into a
really big pot (REALLY big). Fill up one
of the bean cans with water and add
that much. Heat on medium low heat until
it’s warm enough to not taste gross.

Add
spices, however much you want of
whatever you want, until it tastes
right.

Then turn down to low and let it
simmer until the vegetables are soft
enough.

Dump the whole box of nature’s
burger mix into the pot and stir. The
chili will probably be a really gross
color, but it tastes good.

Warning: Don’t eat this if you plan on
getting trashed later because it makes
for some of the ugliest puke I have ever
seen.

Serves: 4-8

Preparation time: 1 hour including cooking time

Ingredients (use vegan versions):

• 1 medium onion
• 1 large zucchini
• 1 medium/small eggplant
• 3-6 cloves garlic
• 1 28oz canned stewed tomatoes or equivalent fresh tomatoes
• 1-2 cans garbanzos
• 8oz busy pasta (wagon wheels, tennis rackets, anything with lots of character)
• tomato paste
• 1tsp-1/2Tbs crushed red pepper
• 1/2tsp thyme
• salt and/or pepper to taste

Directions:

Chop and saute the garlic to your taste (I often chop it and
toss it into the stew raw). Chop the onion, zucchini,
eggplant and tomato, if necessary. Add them along with the
garlic into the stew pot and stir in enough tomato paste to
hold the veggies together nicely. Add the red pepper to
taste, the thyme and salt and pepper as you like. Bring to
a boil and simmer until the stew is tender, 20-30min or so.
Start your water boiling after about ten minutes, cook the
pasta as the package directs and enjoy!

I have also added a chopped sweet red pepper to this
recipe, and that was good. It also works in the microwave
for 15-20mins on HIGH, cooking the pasta as usual.

NOTE: My kids are big eaters, so this recipe may serve more
than 3!

Serves: 3

Preparation time: 30-40mins