Ingredients (use vegan versions):

• 1 cup textured soy protein
• 3/4 cup boiling water
• 1 tbs vegan vegan Worcestershire sauce
• 2 tbs hot pepper sauce
• 3 tsp chili powder
• 2 med zucini, cubed
• 1 lg. onion, chopped
• 4 cloves garlic , chopped
• 1 6oz can tomato paste
• 1 8oz can tomatoes
• 2 16 oz cans beans, kidney, or pink or ect.

Directions:

Combine 1st four ingredients, add 1 tsp chili powder, set aside.
Saute zucchini,onion,and garlic, with oil. Add remaining ingredients including the textured soy protein
and 2 more tsp chili powder. Cook for 1/2 hour, add water if necessary.

Ejoy!!!!!!! Recipe by Angie Heckler, Newark, De.

Serves: 8

Preparation time: 1 hour

Nutrition Information: no info available but this is good. You will love it!

Ingredients (use vegan versions):

• 500 g dried lentils (small green Puy lentils are best)
• 3 medium potatoes
• 3-4 medium carrots
• 1/2 celeriac
• 1 stalk leek
• 1 small parsley root
• 3 dried laurel leaves
• vegetable oil
• 1 1/2 litres vegetable stock with some vegan red wine mixed in
• tomato paste (optional)
• pepper, soy sauce, vegan sugar, vegan red wine vinegar

Directions:

Dice potatoes, carrots, celeriac and parsley root into
fairly small cubes (about 1 cm). Cut leek in 1 cm rings.

Sauté the veggies in vegetable oil. Add lentils and
vegetable stock (note: lentils should be well covered!),
season with soy sauce, pepper, and some vegan sugar (I use at
least one teaspoonful). Add the laurel leaves and cook. In a
pressure cooker, this takes about 20 minutes.

When cooked, take out the laurel leaves and discard them,
add the vinegar (to taste) and tomato paste if desired.

This is a variation of a traditional German recipe.
If you want to be traditional you can serve this
with a vegetarian sausage – but it is nice by itself, and
particularly good for a cold winter day.

Serves: 6

Preparation time: 45 min

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):

• 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.