Ingredients (use vegan versions):

• 1 pkg. Tofu or other meat substitute(equivalent to 1.5lbs. meat)
• 2 tablespoon olive oil
• 1 large red onion, chopped
• 4 cup water
• 4 potatoes, quartered
• 4-8oz. green chilies, chopped and seeded
• 1 cup cilantro leaves, chopped
• 1/2 cup water
• 4 zucchini, chopped
• 1 teaspoon oregano
• 2 cloves garlic
• 1 sm. potato, grated
• salt and pepper
• fat free vegan sour cream (optional, but highly recommended)

Directions:

First, one caveat about the tofu. You can add texture to untextured
soy bean curd by freezing it and then thawing it before preparation.

Begin by cooking the onion with the oil in a large saucepan until
soft (the larger the pan, the better). Deglaze pan with 2 cups water.
Add the remaining water, reseving the 1/2 cup for later. Simmer
covered for 30 minutes. Add potatoes and cook until tender. In a
blender or food processor puree the chilies, cilantro and 1/2 cup
water. Add to the potatoes along with the zucchini, oregano, garlic,
grated potato, salt and pepper. Cook 15 minutes. Serve in large
bowls and top with sour cream.

Serves: 8

Preparation time: 1 to 1.5 hrs.

Nutrition Information: While I do not know the exact numbers, the only fat in this meal
comes from the tofu and olive oil. So this will vary depending on
the type of tofu used and size of the package. Additionally, the oil
can be reduced considerably if cooking on a non-stick surface. All in
all, this is an excellent low-fat vegan meal.

Ingredients (use vegan versions):

• 2-29 oz cans of crushed red tomatoes
• 1 tabs. carlic powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon crushed red pepper
• 1 cup cilantro (or for taste)
• 1 dash of lemon juice (a fatty dash!)
• 1-2 hot peppers (or for taste)
• 1 green pepper
• 1 whole medium sized onion (Vidalia’s are the kindest)
• 1 can black beans (drained and slightly mashed)

Directions:

Get a big old bowl and throw in the black beans. Slightly
mash them with a big ol’ spoon so they suck up the flavors.
Then, throw in the following: crushed red tomatoes, hot
peppers, green peppers, and onion. Mix well, then add the
rest of the ingredients. Chill for about one hour and dip
away!

Serves: many!

Preparation time: 20 minutes

Ingredients (use vegan versions):

• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 teaspoon oil
• 1 teaspoon red pepper
• 1 teaspoon cumin
• 1 large can kidney beans (I forgot th exact size I used)
• 1 12 oz can tomato sauce
• 1 cup lentils
• 1 1.5 oz. pack hot (or mild) taco seasoning
• 2 cups water

Directions:

Heat the oil in a pan. Add onions. Saute for 3 minutes. Add celery. Cook for an extra 5
minutes. Add red pepper and cumin. Stir and cook for a few more minutes.
Add kidney beans, tomato sauce, lentils, taco seasoning, and water. Let simmer for an hour
for as long as desired (until it’s done)

Very yummy when reheated.

Preparation time: a few hours total

Serves:

Ingredients (use vegan versions):

• 2 cans rinsed beans (I use one can black, one can mixed)
• 1 or more cans diced tomatoes
• 1 can drained corn
• as much onion as you like
• as much red and green peppers as you like
• any other veggies to sauté
• packet of taco or chili mix

Directions:

Sauté finely chopped veggies in a bit of oil.
Throw in beans, tomato, corn, and seasoning mix.
Throw in cooked rice and heat through.

Quantities don’t really matter… tastes slightly different (but no
less delicious) each time you make it.

Eat it with any kind of flat vegan bread or on its own. Garnish with diced
tomatoes, shredded lettuce.

Couldn’t be easier!!

Preparation time: 15 mins

Serves:

Ingredients (use vegan versions):

• 2 cans dark kidney beans
• 2 cans pinto beans
• 2 cans chili beans
• 1 medium-sized onion, chopped
• 1 large tomato, diced
• 1 can tomato sauce
• 1-2 tablespoon jalapeno peppers, minced (I use the store-bought ones from a jar)
• 2 tablespoons of jalapeno juice
• 1/2 cup lentils (optional)
• 1 teaspoon seasoning salt
• 1 teaspoon mild chili powder
• 1 teaspoon black pepper.
• 1/2 teaspoon garlic powder.

Directions:

Use a crockpot or some other slow-cooker for this…Simply place all the ingredients in
the crockpot and cook. I like to get mine ready in the morning and let it cook all day on
low. When I come home, it’s ready!

Cornbread is a must with this.

Be careful, this can be VERY SPICY! You may want to adjust the amount of jalapeno juice.

Serves: 6-8

Preparation time: 8 hours