Entrees
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Vegetable Black Bean Enchiladas (12 corn tortillas)
Filling: 3 cups finely chopped vegetables (onion, sweet bell peppers, green or yellow zucchini, mushrooms, and spinach may be used) 1 tablespoon Bragg Liquid Aminos or 1 teaspoon soy sauce
Read MoreCuban Black Beans
Cuban Black Beans 2 1/2 cups dry black beans 5 cups water 1/2 cup diced green or red pepper
Read MoreHoliday Nut Loaf
No vegetarian cookbook would be complete without a good savory meatloaf. Here’s a tried-and-true recipe that you will love. It is a basic recipe that lends itself well to variations. If you live in areas of the world where pecans are rare, use your local…
Read MoreLasagna
You will enjoy this delicious, totally plant-based lasagna by Mrs. Ernstine Finley. Ingredients: 1 package multi-grain (or spinach) lasagna noodles 2 quarts tomato sauce 4 cups tofu ricotta cheese (See recipe below.)
Read MoreMacaroni and Cheese
Ingredients: 3 cups dry macaroni (use whole grain pasta if possible) 1 cup coconut milk 2 cups water 1/4 cup yeast flakes
Read MoreMarinated Baked Tofu
Keep tofu on hand. It can be sliced or diced, flavored, and baked to be used in sandwiches or tossed into stir-fries, curries, or stews in the place of chicken.
Read MoreRatatouille Stir-Fry With Tofu
Ingredients 1 medium onion, diced 1 green or red bell pepper, diced 2 cloves garlic, crushed 1 tablespoon Bragg Liquid Aminos
Read MoreScalloped Potatoes
Another recipe from Kimberley’s kitchen: When she served this to her family, they all agreed that they liked it better than the milk, butter, and cheese recipes they used to eat!
Read MoreTofu-Walnut Balls
2 cups of soft bread crumbs 3/4 cup finely chopped walnuts 1/2 cup quick oats 1/2 cup finely diced onions (or 1/4 dried onion flakes)
Read MoreVegetarian Pizza
This dairy-free, plant-based, and oil-free recipe is a winner! Ingredients: ¾ cup Simple Cheese Sauce (see recipe below) 1 cup pasta sauce or 8-ounce can seasoned tomato sauce ¼ cup sliced olives
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