Ingredients (use vegan versions):

• 1 box of 4 vegan veggie burgers
• 1/4 cup barbeque sauce
• 1/4 cup ketchup
• 4 sandwich rolls, toast, muffins, or bagels
• 1 teaspoon vegetable oil
• 1 teaspoon vegan brown sugar (optional)
• Desired fixins

Directions:

1.) Thaw frozen veggie burgers in microwave for approx 40 seconds.

2.) Coat frying pan w/ vegetable oil and heat on medium.

3.) Grind up veggie burgers w/ spatula or fork and put them in pan.

4.) Allow burger to cook for 1 minute then add BBQ sauce, ketchup, & brown vegan sugar. Mix
together and cook until desired doneness.

5.) Put “meat” on the roll, add desired fixins and enjoy

Serves: 4

Preparation time: 8 minutes

Ingredients (use vegan versions):

• 2 cups: Bean sprouts
• 15 spinach leaves chopped very finely
• 1 cup cabbage shredded
• 1 small carrot grated
• 1 small tomato chopped finely
• 2 oranges segments peeled
• 1/2 teaspoon soya sauce
• 1/2 teaspoon salt
• 1/2 teaspoon vegan sugar
• 1/4 teaspoon black pepper
• 1 teaspoon lemon juice

Directions:

Steam sprouts. Mix all other vegetables and fruits.
Season to taste with salt, vegan sugar, pepper, lemon juice and
soya sauce.
Serve chilled.

Serves:

Ingredients (use vegan versions):

• 1/2 package spaghetti
• 2 fresh tomatoes, cut up in cubes
• 1 avocado, cut up in cubes
• 3 garlic cloves, minced
• 1/4 cup olive oil
• vegan parmesan cheese, optional

Directions:

Cook pasta as directed and drain. Place all ingredients in a bowl and
stir. Serve.

Serves: 3 or 4

Preparation time: 20 minutes

Ingredients (use vegan versions):

• 2 cups cooked rice (can be leftover refridgerated, not too old or dry)
• handful of dried currants
• handful of dried (sweetened) cranberries
• 2 cups couscous
• 2 German celery stalks (they’re one of the easiest veggies to grow, very savory)
• 3 tablespoon nutritional yeast
• salt to taste

Directions:

Boil some water, add couscous, chopped up celery stalks, and dried
fruit. Cook 4 minutes or until couscous is tender. Drain. Blend the
steaming hot couscous with the cold cooked rice, add nutritional
yeast, stir, and salt to taste. Serve immediately. Tastes chickeney
(if there’s such a word, savory might be more appropriate here), and
the yeast really adds to it flavorwise, as well as the extra
nutrients.

Version 2: Just cook couscous with a savory herb or a veggie like
German celery, for 4 minutes. Drain. Stir in nutritional yeast and
salt to taste. This is yummy. Can’t tell which is yummier.

Serves:

Ingredients (use vegan versions):

• 4 oz Lentils
• 2 teaspoons Tomato Puree
• 1 Onion Chopped
• Chilli Powder – to taste
• Pepper to season

Directions:

Serves: 6.

Preparation time: 20 mins.

Cook the lentils as instructed on the packet.
Boil the onions in a little water to soften.
Add the onions to the lentils, add all the other ingredients and put
in a food procesor for 1 minute to form a smooth paste. The spread
will require chilling in the fridge. The spread does thicken when
chilled.

The spread can be used for sandwiches – add salad to the sandwich.
Or you can use the mixture as a dip.