Vegan Recipe Thread

I've found one! And it tastes great - my DH loves it.

Blackberry Cobbler (you can use blueberries, too)

Preheat oven to 350 degrees

1 cup sugar
1 cup self-rising flour
1 cup soy milk (rice or almond will work too)
1/2 cup vegan spread/butter, melted
2 cups frozen blackberries or blueberries (the bags at Trader Joe's and Whole Foods are enough)

In bowl, wisk together sugar, flour and milk until just blended.
Wisk in melted butter. In a 12x8 pan lightly coated in vegan spread or spray.
Spread berries on top.
Cover the top with a large dash of regular or brown sugar.
Bake for one hour or until it's brown and bubbling. You can serve it with soy vanilla ice cream or eat it without - tastes best when hot.

There are some really great recipes on www.vegweb.com

We cook a lot of indian & thai at home, so that's usually vegan.

Plus, for any baking I do I just replace the eggs with 'egg replacer' and the milk with rice, almond or soy milk. Butter gets replaced with vegan margarine or oil.

My favorite vegan recipe of all time. I am going to make it this week. The measurements obviously need to be cut down (it was made by my college, and I emailed them after graduation for the recipe). It isn't the most healthy recipe (deep fry!), but I would go back to college in Maine just to eat it (they make it better than I can - haha)

Honolulu Tofu -25 Servings / 8oz Portions
Ingredients & Instructions:

Sauce-
1 C Ketchup
1 ½ C Sugar (granulated)
1 ½ C Water (cold)
¼ C Soy Sauce (light)
1 C Vinegar (white)
¼ C Cornstarch

Batter-
3C Flour (AP)
¼ t Baking Soda
2 t Baking Powder
½ t Salt
¾ C Water
--- Flour (as needed for dusting)

Tofu & Veggies-
5.5 lb. Firm Tofu (drained & cut into ½” x 1” cubes)
1 lb. Onions (1” diced)
12 oz. Green Peppers (1” diced)
8 oz. Red Peppers (1” diced)
2 C Pineapple Tidbits
3 T Vegetable Oil

1. Combine all the sauce ingredients except water and cornstarch, bring to a boil. Combine cornstarch with cold water and add to sauce to thicken. Cook 5-10 minutes and hold for service.

2. Combine ingredients for batter and mix until smooth. Lightly dust tofu with flour. Dip tofu into batter and deep fry @ 350F until golden brown. Drain and set aside.

3. Heat vegetable oil and sauté peppers, onions until tender crisp adding pineapple when almost cooked.

4. Add warm tofu and mix with veggies & pineapple. Lightly toss with sauce.
Serve over brown rice if desired.