Ingredients (use vegan versions):

• 2 1/2 cups flour (bread flour works best)
• 2 tablespoons vegetable oil
• 2/3 cup very warm water
• 1 teaspoon garlic or onion salt (whichever you prefer)

Directions:

Using food processer put in flour, garlic salt, oil and
water and process until it gathers into a ball. Add more
water or flour as needed (if it is dry more water, if too
moist more flour). Form into little balls (should be
about 12). Using either a tortilla maker or the bottom
of a glass flatten out the dough into tortilla shape.
Make thinner for thinner tortillas, thicker for thicker
ones. Cook over medium to medium high heat in stick free
cookware, or use tortilla maker. Delicious….

Serves: 12

Preparation time: 30 min

Ingredients (use vegan versions):

• 2 cups of navy beans (I use a 1# bag and put the extra in soup)
• 1 onion, sliced thin
• 1 tablespoon peanut oil
• 1/2 teaspoon salt
• 1/2 teaspoon dry vegan mustard
• 2 tablespoons dark molasses
• 1/2 of an 8 oz. bottle of barbeque sauce

Directions:

Soak the beans in cold water over night. Next day drain off, rinse and
simmer in fresh cold water until the skins begin to burst. Slice
2/3 of an onion into the bottom of a lidded bean crock if you have one
otherwise use a covered casserole.
Stuff the crock 1/2 full with simmered, drained beans.
Slice in the rest of the onion and finish filling the crock with beans.
Drizzle the peanut oil over the beans.

Mix salt, dry mustard and molasses in a cup of hot water and pour it
over the beans. Dilute 1/2 jar of barbeque sauce with an equal amount
of water and pour it into the crock until it covers the top beans.
Save the rest to add as the beans cook to keep them moist. Bake at 300
for 6 to 8 hours. As the beans bake, keep adding diluted barbeque
sauce so they stay covered until the last hour. Do not add liquids
during the last hour, but keep the beans covered. Use the left over
beans and their cooking juice as a base for soup.

I like this recipe because I can make it in advance and reheat it for
a special dinner. Even though the cooking time is long, the beans
don’t need attention often (once every 45 minutes or so). The crock
looks pretty on a table and can be used to store and reheat the beans
until they are finished.

Serves: 20

Preparation time: 8 hours

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):

• 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