Ingredients (use vegan versions):
- canned black beans (I use Progresso b/c no chemical additives are used)
- canned whole kernel corn (I use “no salt added” variety)
- your favorite salsa (I like tostido’s roasted tomato and red pepper style)
- corn/jalapeno flat vegan bread (available at some stores- can’t remember the brand name- not sure if this brand is vegan)
- chopped lettuce (try something other than iceberg)
- shredded veggie cheddar “cheese”
- olive oil (optional)
- chopped garlic (optional)
- oregano and black pepper (optional)
Directions:
(The reason the garlic and olive are optional is because I
use them to toast my flatbread in a skillet before putting
the filling inside. The oregano and black pepper are
optional because I like to add them to my beans. Actually,
I add them to pretty much anything I can get away with!)
Drain black beans and corn. Mix with salsa. Cover and
heat in microwave until warm. If you want, toast both
sides of the flat vegan bread in the skillet with a little olive
oil and some chopped garlic. Put prepared bean mixture on
one half of the flatbread and sprinkle veggie cheese over
it. Fold flatbread in half and continue toasting until
cheese is melted (could be done in oven or microwave).
Place lettuce on top, along with more salsa if desired.
I’ve tried regular salsa with this, and it doesn’t go as
well as the roasted veggie variety. This is a very quick
and satisfying dinner! 
Preparation time: 5 in
Serves:
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.
Ingredients (use vegan versions):
- 1 cup sliced onion
- 1 teaspoon minced garlic
- 1 jalapeno chili, minced
- 1 teaspoon ground cumin
- 15 oz can black beans (drained)
- 15 oz can pinto beans (drained)
- 1 cup chopped tomato
- cilantro to taste
- salt and pepper to taste
- 12 tortillas
- vegan cheese (I recommend cheddar), shredded
- salsa
- vegan sour cream
Directions:
Preheat oven to 450.
Spray skillet with cooking spray; heat up to
medium. Sauté onion, garlic, jalapeno, and cumin
until crisp-tender, about 5 minutes.
Add beans to skillet and mix. Then add the
tomato and cilantro into the skillet and stir
around, cooking for about 1 to 2 minutes.
Spoon a nice helping of the mixture onto each
tortilla. Then add the vegan cheese. Fold them
over and spray both sides with cooking spray.
Bake on cookie sheet at 450 for about 5 to 7
minutes or until a little brown. Then serve with
salsa and vegan sour cream!
Serves: A lot!
Preparation time: 20 min. or so
Ingredients (use vegan versions):
- 1 pkg. textured soy protein crumble
- 1 lg. onion (diced)
- 2 cans vegetarian baked beans (drained)
- 5 veggie hot dogs (cut into pieces)
- 3/4 cup ketchup
- 1 teaspoon vegan mustard
- 1/2 cup vegan brown sugar
- salt & pepper to taste
Directions:
In a fry pan, saute onion in small amount of oil. Add the
rest of the ingredients and simmer covered for about 15
minutes. Add soy cheese, if so desired. Enjoy.
Serves: 4
Preparation time: 30 Minutes
Ingredients (use vegan versions):
- 1 package firm tofu
- a bit of oil
- 1 cup salsa – hot like you like it
- 1/2 cup water
- 1 ripe mango (ptional)
- a few slices of vegan cheese (optional)
- 3 cups whole wheat flour – must be whole wheat
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 tablespoon cornstartch
- 1 cup hot water
- 1 teaspoon lemon juice – preferably fresh and strained
Directions:
for filling:
Cut the tofu into small pices or crumble it, into chunks
about the size of skinny dice. Slice mango into slightly
bigger pieces. Heat a wok or frying pan over meduim heat
and add oil, swirling unitl hot. Add tofu and stir for
about two minutes, until the tofu is slightly browned. Add
the mango and continue stirring for another 30 seconds. Now
put in the salsa and the water and stir until all is coated
with the salsa and cover, lowering the heat to medium low.
for wraps:
Combine flour, baking powder, sea salt and cornstarch in
a medium bowl. Mix together water and lemon juice and add a
little at a time to the flour, stirring until the dough
will combine but isn’t sticky; empty onto an oiled surface
and knead for a minute. Divide into three or four portions
and roll flat. Cook over slightly lower than medium heat,
flipping constantly until cooked. Don’t let the wraps brown
or they will stiffen.
finis:
Cook the filling until liquid is absorbed. Lay cheese on
the center ofthe wrap; cover with filling and wrap. Lay the
wrap, cheese side down, on a medium low hot frying pan for
about a minute, moving it a little so that the wrap doesn’t
stick. Now ready for consumption.
note: an addition of black beans is also really good. Add
with mango.
Serves: 3-4
Preparation time: 10 minutes or less