An easy way to make vegan mayo for sandwiches and other uses.
1 ¾ cups lightly salted water
8 oz. silken tofu
2 tbsp lemon juice
1/4 tsp salt
1 tsp nutritional yeast
Bring the salted water to the boil, add the tofu and bring back to the boil.
Immediately remove from the heat and leave for 3 minutes.
Drain the partially cooked tofu.
Place it in a food processor together with the lemon juice, salt and nutritional yeast.
Process until smooth.
Refrigerate until ready to use. Do not re-cook!
Vegan Scrambled "eggs"Serves 2
A veggie alternative to scrambled eggs
1 pack (12.3 oz) Firm Silken Tofu
50 g bell peppers (strips)
3 medium mushrooms (sliced)
55 g red onion (sliced)
1 tomato (seeded and diced)
50 g spinach (chopped)
2 cloves garlic
1/2 Tbsp olive oil
1 Tbsp curry powder
pinch of salt
pinch of pepper
Heat oil in skillet over medium heat.
Add onion and cook for a few minutes.
Add mushrooms and peppers and cook a few more minutes.
Lower heat to medium-low, add tomato and garlic.
Add curry powder and mix well with veggies.
Crumble tofu into skillet, mix well.
Continue to cook till tofu dries out a bit.
Mix in spinach.
Add salt and pepper, if desired.
Makes 2 servings.
Vegan OmeletteServes 1
6 ounces (1/2 package) lite silken tofu
1 tablespoon soymilk
1 tablespoon nutritional yeast
1 tablespoon potato starch or cornstarch
1/8 teaspoon onion powder
1/8 teaspoon turmeric
1/4-1/2 teaspoon salt, or to taste
1 pinch chipotle pepper or smoked paprika (optional)
Omelette filling of choice (have filling warm or at room temperature)
Blend together all ingredients until smooth.
Spray a large non-stick skillet with olive oil and heat on medium-high until very hot. Pour the batter into the center of the
skillet in a circular pattern about 6-8 inches across, and use a spoon or spatula to smooth over the top. Place your filling
ingredients over the batter, and reduce the heat to low.
Cover and cook for about 2-4 minutes, checking often to see if it's done. When the edges have dried out, lift a small section
with a spatula and check to see that the omelette is set. It will be golden in color, but not browned. When it's ready,
loosen the omelette by sliding the spatula under it from each direction, and then fold one side over the other.
Cook for about one more minute. Carefully lift or slide it onto a plate and serve hot.
Vegan Parmesan CheeseYeilds 10 servings
Non-dairy topping that is good for you as well as being tasty
1 oz (25g) nutritional yeast flakes
½ oz (12½g) blanched almonds
1 tsp salt
Makes enough for a family of four to top off their spagetti.
Grind all ingredients in coffee grinder or food processor until they resemble fine breadcrumbs.
Use the same as you would non-vegan parmesan cheese.
This mixture can be stored in an airtight container in the fridge and can also be made in larger batches.
Vegan Hard White CheeseMakes 1 block of "cheese"
11 fl oz (300 ml) water
2 tsp agar agar powder
3½ oz (100g) cashew nuts
½ oz (12.5g) nutritional yeast flakes
3 tbsp lemon juice
2 tbsp tahini
1-2 tsp onion granules
1-2 tsp mustard powder
¼ tsp salt
1 tsp garlic granules.
Makes 1 block of cheese.
Boil the water and sprinkle agar agar powder on top.
Stir and simmer for around 3 minutes.
Place in a food processor together with the remaining ingredients. Blend until smooth.
Place in a mould e.g. margarine tub.
Chill in fridge overnight.
Roasted Garlic Vegan Cheese SauceServes 4
Can be spread over warm French bread, used as a topping for baked potatoes, or used with Pasta
1 medium potato, peeled and cubed
1 small carrot, thickly sliced
1 small onion, quartered
2 clove garlic roasted
1 cup water
1 tsp. salt
1/2 cup brewer's yeast
Preheat the oven to 400°F.
Place the garlic in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated.
Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
After you have roasted the garlic do the following:
Cook potato, carrot, and onion in the 1 cup of water till vegetables are very soft when done
Add your 2 roasted garlic bulbs.
Put all ingredients into a blender, along with salt and brewers yeast, and puree.
Add more water if necessary.
The consistency should be very thick, like a cheese sauce.
If you like a bit of a "kick" to the sauce add some hot sauce.
You'll be tempted to use more than 1 cup of water, but don't until the final pureeing stage, since you don't want to end up making this too thin.
You can always add more water, broth or white wine at the end; however, this is not a sauce you can "cook down".
Serve over cooked rice or with a Penne Pasta. Can also be spread over warm French bread, used as a topping for baked potatoes, or mixed in with Vegan Parmesan Cheese and your favourite pasta.
The BEST Vegan Creamy Cheese SauceServes 4
Easy to make and tastes delicious
1/2 cup nutritional yeast flakes
1/2 cup pea flour
1 tsp salt
1 tsp Marmite
1/2 tsp garlic powder
2 cups water
1/2 cup margarine
1 tsp wet mustard
Mix dry ingredients in a saucepan. Whisk in water. Cook over medium heat, whisking, until it thickens and bubbles, add Marmite and cook for 30 seconds more, then remove from heat, whip in margarine and mustard. It thickens as it cools, you might need to add water to thin it.