30 super super vegan Recipes

whole wheat pastry flour, baking powder, cinnamon, nutmeg, ground ginger, sugar or 2 tbsp honey or 2 tbsp maple syrup, soymilk or 2 cups soy milk and almond milk, oil (melted ) or 1/3 cup margarine (melted), vanilla, flax seed (ground )

corn tortillas, cut into wedges, diced tomatoes, black beans or 1 (8 oz) can kidney beans, frozen corn, button mushrooms, diced, green bell pepper, diced, tomato paste, chili powder, white pepper, salt, garlic powder or 1/2 tsp crushed garlic clove, lime , juice of, avocado, lime , juice of, diced red onion, peeled and deseeded chopped tomato

pasta sauce tomato sauce (i used easy (but super good), whole wheat penne, vegan ground sausage (like gimme lean..its what i used), sliced black olives, mozzarella cheese

all-purpose flour, baking powder, sea salt, raw sugar, melted earth balance margarine or 1/3 cup olive oil or 1/3 cup canola oil, brown beer, sesame seeds or 2 tbsp poppy seeds or 2 tbsp oatmeal or 2 tbsp dried onion, to sprinkle, melted margarine

canned artichoke hearts, frozen spinach, nutritional yeast, sun-dried tomatoes packed in oil, drained, soy protein, fiber supplement (e.g. metamucil), dried wakame seaweed , if desired, garlic powder, hot sauce

avocado, peeled and cut, partially frozen (i used a florida avocado, but haas would probably work, too), nut milk (almond, coconut, etc...), honey , to taste (optional)

pearled barley (can use trad. or quick-cook), water, pumpkin puree, olive oil, celery salt, ginger powder, nutmeg, ground white pepper

onions, chopped finely (or 1 large), butternut squash, peeled , deseeded and cut into cubes, carrots, peeled and cut into pieces, garlic cloves, minced, red chili peppers , deseeded and chopped very finely (not super-hot ones, which would overwhelm the soup, you want just the hint of heat), vegetable oil, cumin, curry powder, salt, ground pepper, stock (bouillon cubes or powder is fine), crunchy peanut butter, lime , juice of, mixed seeds, 1 handful (i used pumpkin, sunflower and sesame), coriander, 1 handful, chopped, yoghurt (preferably full fat strained greek, or use soya for vegans)