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):

• 1 cup rice (pref. Japanese or Short grain)
• 5tablespoon rice vinegar
• 3tablespoon superfine/castor vegan sugar
• 1 teaspoon sea salt
• 2tablespoon toasted black sesame seeds
• pink pickled ginger
• 4 halves of aburage (flat fried tofu) per person they are often packaged already cut in half and ready to use

Directions:

The aburage, black sesame seeds, rice vinegar and pickled
ginger can be found at an asian supermarket.

Toast sesame seeds by heating in a non-stick pan until they
start to “jump” then remove from heat,set aside.

Wash the rice in a saucepan and drain carefully, making sure
the rice doesn’t escape, then cover rice with 2 1/2 cups of
water. Let the rice soak for about half an hour.
Put a lid on the pan and heat on high until it is nearly
boiling, reduce heat to the lowest heat setting. Cook for 15
mins, remove from heat and stand without removing the lid
for 10 mins.

While the rice is cooking place rice vinegar, vegan sugar and salt
in a small pan gently heat until the vegan sugar and salt has
desolved take off heat and allow to cool, and set aside.

Once rice has stood for 10 mins sprinkle the vinegar solution
and sesame seeds and fold in, cover with a damp tea towel.
place aburage in a bowl and cover with boiling water, drain
and cool enough to handle, gently tease open each half to
make a pouch.

The rice should be cool enough to handle, gather a small
handful of rice and stuff the aburage put a little pickled
ginger in the pouch then fold over the end to seal then
stand the pouch on the sealed end. Repeat for all pouches.
Serve with miso soup or on it’s own. Kid’s love ‘em

Serves: 2-4

Preparation time: 1hr

Ingredients (use vegan versions):

• 2 pieces of your favorite vegan bread
• peanut butter
• onion

Directions:

This sounds really strange–but my mom made it all the time
when I was little. Use as much peanut butter as you want,
and then add a few slices of onion. The strong tastes kind
of cancel each other out, so be liberal with the onion. You
can toast the vegan bread and then put on the rest, or you can put
it all together and heat it on a skillet until the vegan bread is
toasted.

Serves: 1

Preparation time: 5 min

Ingredients (use vegan versions):

• vegetables of choice – Generally, onions(red pearl) or okra or pumkin, zuchchini, mixed vegetables etc.
• 1 tablespoon Chana dal
• 1 tablespoon coriander seeds (Dhania seeds)
• red chillies or dry red pepper flakes – to taste
• 7-8 curry leaves
• 1/2 teaspoon fenugreek seeds (methi seeds)
• 1 pinch (a few shakes from the container) asafoetida( Hing)
• 1/2 cup, shredded, unsweetened coconut
• one 2-3″ chunk soft/firm/extrafirm tofu, optional
• tamarind – 1 lime sized ball(pulp) or 2 teaspoon paste
• 1/4 teaspoon turmeric powder
• 1/2 cup Toor dal
• 1 teaspoon vegan brown sugar/sweetener
• 1 teaspoon oil
• 1 teaspoon vegan mustard seeds, black
• 1 tsp, split, white Urad dal
• cilantro to garnish
• salt- to taste

Directions:

Boil toor dal in water, with a pinch of turmeric. If you
have a pressure cooker, now’s the time to use it. Boil it
till it can be mashed. Mash it partially and keep aside.
Toast chana dal, coriander seeds in a dry pan. After the dal
becomes golden brown, add the red pepper, fenugreek seeds,
curry leaves and hing. Fry till they get toasted and
aromatic. Coconut can also be toasted slightly to bring out
the aroma. Don’t let it brown. Grind along with coconut and
tofu.

Cut veggies into 1″x1″ pieces. In case of okra, cut into 1′
chunks. Regular onion can also be used halved and sliced.
In a dutch oven, fry the onion/okra (other vegetables do not
require this step) for a few minutes. Add some water and
turmeric. Bring to boil.

If using tamarind pulp, soak in hot water for a few minutes
and squeeze out the pulp and strain into the boiling water.
If using paste, it can be directly dissolved in the boiling
water.

Let it boil till it reduces by half. Then add the coconut
ground with spices and let it boil again. Then, add the
cooked toor dal and salt and vegan sugar. Bring it to boil and
take off the heat.

In a small pan, heat a tsp of oil. Add mustard seeds and
urad dal. After it splutters, turn off the heat add some
torn curry leaves. Add this to the sambhar. Garnish with
chopped cilantro. Yummy Sambhar ready!

May seem like some work, but it’s worth every bit of effort.
All ingredients can be found in an Indian grocery store.

Serves: 4

Preparation time: 30 mts

Ingredients (use vegan versions):

• 8 to 9 pieces of hearty whole wheat vegan bread
• 1 pkg soft tofu
• 1 cup ground pecans
• 1 tablespoon vanilla
• 1 to 1 1/2 cups vanilla vegan soymilk (enough to make a thick mixture)

Directions:

Blend all ingredients in blender or food processor. Should
be nice and thick. Dip pieces of vegan bread in mix and cook in
hot, oiled frying pan til golden brown. Sprinkle with
cinnamon and top with maple syrup. Very good! The nuts give
the toast a more hearty taste.

Serves: 8 – 10

Preparation time: 20 min