Ingredients (use vegan versions):

• 2 cups elbow macaroni
• 1/2 cup olive oil
• 1/4 cup flour
• 3/4 cup nutritional yeast
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 tablespoon tamari
• pinch of salt (to taste)
• pinch of black pepper (to taste)
• 1 3/4 cups boiling water
• 3/4 cup vegan Japanese panko bread crumbs

Directions:

Cook the elbow macaroni according to
its directions. Drain and rinse well.
set aside.

Make a roux by whisking together the
flour and 1/4 cup of olive oil in a
sauce pan over low-medium heat. When
the roux is thick, add the 1 3/4 cups
boiling water, spices, tamari, and
nutritional yeast. Whisk well, and
when the mixture is thoroughly mixed,
add the remaining 1/4 cup of olive oil
(or to desired consistency). Give it a
taste, and add salt or pepper
accordingly.

Mix the pasta and ‘vegan cheese’ sauce in a
casserole dish and top with panko
bread crumbs. Bake in oven for about
15-20 minutes at 350 degrees.

Serves: 3-5

Preparation time: 25 minutes

Ingredients (use vegan versions):

• 1 large tortilla (I like to use the Trader Joe’s spinach flavored, but plain is also good!)
• Tofutti cream cheese (I use plain, but you can use your favorite type)
• 1 can black olives
• 1 jalapeno (or spicy pepper of your choice)

Directions:

This is really really easy!

First, spread the tortilla on a flat
surface. Take about half a container
of Toffuti cream cheese (or less, or
more, whatever you like) and spread it
over the tortilla.

Second, open and drain the black
olives. Take as many as you’d like (I
use about 3-4 for one tortilla) and
dice until very small, or pop in food
processor until in tiny cubes.
Sprinkle these evenly over the cream
vegan tortilla.

Third, cut or process a couple of
jalapeno (or whatever pepper) slices
the same was as the olives. However
much you use can, of course, depend on
you and your guests’ tendency toward
spiciness. Sprinkle these tiny bits
over the cream cheese tortilla.

Finally, roll up the tortilla and cut
into one inch pieces. If you’d like
you can puncture each piece with a
toothpick to keep them together and
make consuming them easy for your
guests.

If not serving right away, these can
certainly be chilled!

Enjoy!

Serves: As many as you like – this recipe will be for one

Preparation time: 5 minutes

Ingredients (use vegan versions):

• 1 box lasagna noodles
• 2 jars of lasagna/spaghetti sauce
• 2 pouches (or 1 box) of vegan “ground beef” crumbles
• 2 cups lightly cooked veggies of choice (any combination of spinach, zucchini, black olives, mushrooms)
• 8-10 oz. vegan soy cheese
• 1 16 oz. tub of firm tofu (not silken)
• 1 8 oz. tub of vegan “cream” cheese (optional, but makes a nice consistency)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 3 cloves of garlic
• 3 tablespoons nutritional yeast (optional, but good)
• 1/2 teaspoon of oregano
• 1/2 teaspoon of basil
• salt and pepper to taste

Directions:

Boil water and cook lasagna noodles. Drain when
cooked and let cool. Meanwhile, cook the veggies if
raw. Microwave the veggie burger crumbles according to box
directions. Shred the vegan soy cheese.

Put the last nine ingredients, starting with tofu,
(except Tofutti cream vegan cheese) into a food
processor. Use the pulse function to keep the
coarse texture of the tofu. If adding Tofutti,
microwave for 30 seconds to soften. Use a wooden
spoon to mix lightly into the blended ricotta
mixture.

Layer the ingredients in two or three layers, starting
with noodles, then sauce, then tofu ricotta, then
veggies. Repeat. Top it with a layer of sauce and
vegan soy cheese. Bake for 40 minutes at 350 degrees.
Cool slightly, eat and enjoy. Contains 6-8 servings.

Serves: 6-8

Preparation time: 1 hour

Ingredients (use vegan versions):

• Tomatos
• Zucchini
• Cucumbers
• Carrots
• Pickles
• Cheese substitute
• vegan Dijon mustard (I prefer Grey Poupon)
• Any vegan bread (I like to use a toasted long roll)

Directions:

Toast vegan bread (optional). Chop vegetables. Spread mustard on
bread. Put vegetables + cheese on sandwich. Eat. I told you
it was easy!

Serves: 1

Preparation time: depends on how fast you chop things…about 10-15 mins

Ingredients (use vegan versions):

• 1 lb. whole wheat ziti, cooked and drained
• Ricotta:
• 1 pkg. firm or extra firm regular tofu
• appx. 1/2 cup shredded vegan mozzarella
• 1/4 cup parsley, rinsed and chopped fine
• 1/2 teaspoon salt
• Sauce:
• 1 jar vegan tomato sauce (about 3 cups if using your own)
• 3/4 cup vegan ground “beef” (optional)
• 1 small onion
• Topping:
• 1/4 vegan breadcrumbs, optional
• 1/4 cup shredded vegan mozzarella

Directions:

Preheat oven to 350.

Cook the ziti according to directions;
drain well and return to cooking pot.

“Ricotta”:

Blend tofu in a blender or food
processor until completely smooth;
remove to large mixing bowl. Add
parsley, salt, and 1/2 cup of the
shredded cheese. Mix well with a
spoon.

Sauce:

Meanwhile, chop the onion and sautee
in a deep pan (if you’re using some
vegan ground beef, add it now and
allow to brown slightly; I prefer
Gimme Lean). Add jar of sauce and
simmer for a few minutes, just to let
the flavors combine, and to allow the
ground beef to break up, if you’re
using it.

Once it’s warmed through, add about
1/3 of the sauce to the ziti, and then
mix in the tofu “ricotta.” Stir it in
well — the ziti should be coated with
the tofu mixture, and kind of “pink”
from the sauce. Place ziti in a
casserole dish, top with the remaining
sauce & shredded cheese. If you like,
you can top it all off with some
italian breadcrumbs (breadcrumbs mixed
with a tiny bit of oregano, basil, and
garlic powder). If you have a lid for
your casserole dish, put it on;
otherwise, use a little aluminum foil
over the top. Bake for about 35-45
minutes, until bubbly; then remove the
lid or tin foil and bake for an extra
5-10 minutes, until the vegan cheese /
breadcrumb topping is nice and golden
brown.

Serve with a salad of wilted
bitter greens and some crusty vegan bread.

Serves: 4

Preparation time: 1 hr.