Vegetarian - 8 / 9
Tofu Burgers
- 1 oil for frying
- 900 gr tofu
- 65 gr carrot (grated)
- 22 gr leeks (minced)
- 14 gr sesame seeds (ground roasted)
Tofu Burgers
- 900 gr tofu
- 65 gr carrot (grated)
- 22 gr leeks (minced)
- 14 gr sesame seeds (ground roasted)
Tofu Burgers 3
- 1 scrubbed potato
- 1 onion
- 475 gr tofu
- 65 gr wheat flour (whole)
- 55 gr nutritional yeast
- 30 ml soy sauce
Tofu Fu Yung
- 8 green onions
- 6 shiitake mushroom caps
- 5 tamari
- 2 1/2 bean sprouts
- 950 gr tofu
- 475 ml water
- 230 ml water chestnuts
- 200 gr snow peas
- 170 gr mushrooms (diced)
- 95 gr flour
Tofu Manicotti
- 2 garlic (cloves)
- 1 manicotti
- 950 gr tofu
- 950 ml spaghetti sauce
- 120 ml soy milk
- 32 gr spinach (chopped fresh)
- 30 ml lemon juice
- 30 ml olive oil
- 3 gr parsley (minced fresh)
Tofu Mayonnaise
- 1 garlic clove
- 450 gr soft tofu
- 90 ml yogurt
- 45 ml vinegar
- 30 ml vegetable oil
- 10 ml dijon mustard
- 4 gr sugar
- 1 gr salt
Tofu Milk
- 160 ml water
- 120 gr tofu
- 14 gr maple syrup
Tofu Pot Pie
- 1/2 poultry seasoning
- 600 ml vegetable broth
- 450 gr potatoes (diced)
- 190 gr carrot (finely chopped)
- 120 ml soy milk
- 100 gr green peas (frozen)
- 95 gr barley flour
- 65 gr wheat flour (whole)
- 60 ml water
- 60 gr onion (chopped)
Tofu Provencal Club Sandwich
- 2 garlic (cloves)
- 1 loaf french bread
- 475 gr fat tofu (reduced)
- 120 ml fat mayonnaise (reduced)
- 120 ml vegetable bouillon
- 60 ml lemon juice
- 16 ml olive oil
- 8 gr herbs (fresh)
- 8 gr basil (fresh)
- 5 ml worcestershire sauce
Tvp Burgers
- 1 vegex cube
- 1 spike
- 1 gravy master
- 1 dry tvp
- 1 onion
- 32 gr flour (white)
- 16 ml soy sauce
- 16 ml oil
- 1 gr onion powder
- 1 gr chili powder
Two Peas With Turmeric And Mint
- 1 black pepper to (taste)
- 1/4 tumeric
- 190 gr snap peas
- 130 gr snow peas
- 16 ml lemon juice
- 9 gr margarine
- 5 ml olive oil
- 1 gr mint
- 1 gr salt
- some garlic
Two Potato Topped Cottage Pie
- 5 kohlrabi bulbs
- 1 onion
- 1 carrot (diced)
- 1 stock
- 300 gr mashed potatoes
- 300 gr mashed sweet potatoes
- 120 ml wine (red)
- 100 gr pearl barley
- 45 gr mushrooms
- 6 gr parsley
Vada
- 1 onion
- 1 green chili
- 1/2 moong dal
- 1/2 urad dal
- 5 gr ginger
- 4 gr coriander
- 3 gr salt
- 1 gr chili powder
- 1 gr baking soda
Vegan London Broil
- 2 1/2 seitan (raw)
- 2 boxes seitan quick mix
- 1/2 ga water
- 350 ml tamari soy sauce
- 7 slices kombu
- 6 slices ginger (sliced fresh)
Vegan: Aloo Rasdar
- 8 chunks
- 6 potatoes
- 3 sized tomatoes
- 2 sized onions
- 2 green chili peppers
- 1 clove garlic
- 350 ml water
- 120 ml water
- 16 ml vegetable oil
- 3 gr garam masala powder
Vegan: Bread Pudding
- 4 bread (whole grain)
- 1 lemon
- 500 gr apples (grated)
- 350 ml soymilk
- 160 gr maple syrup
- 55 gr raisins
- 3 gr cinnamon
Vege Burgers
- 2 eggs
- 1 rib celery
- 1 carrot
- 1 salt pepper
- 1/2 onion
- 120 gr walnuts (ground)
- 60 gr rice
- 55 gr seasoned bread crumbs
- 28 gr butter
Vegeburgers
- 8 green lentils
- 3 sized carrots
- 1 onion
- 1 clove garlic
- 1 egg
- 3 slices bread (sliced)
Vegemillet Burgers
- 1 millet
- 1 oil for frying
- 700 ml boiling water
- 140 gr carrot (grated)
- 90 gr onion (minced)
- 65 gr flour wheat (whole)
- 32 gr soy flour
- 16 ml oil
- 14 gr parsley (minced)
- 3 gr sea salt
Vegetable Burgers
- 3 tamari
- 1/2 sunflower seeds
- 250 gr chickpeas (cooked)
- 240 gr onions (finely chopped)
- 190 gr carrots (finely chopped)
- 110 gr mushrooms (finely chopped)
- 90 gr walnuts
- 65 gr wheat germ
- 60 ml canola oil
- 45 ml lemon juice
Vegetable Burgers
- 3 tamari
- 1 oil -for rubbing burgers
- 1/2 sunflower seeds
- 250 gr chickpeas (cooked)
- 240 gr onions (finely chopped)
- 190 gr carrots (finely chopped)
- 110 gr mushrooms (finely chopped)
- 90 gr walnuts
- 65 gr wheat germ
- 60 ml canola oil
Vegetable Cutlets
- 4 carrots
- 3 eggs
- 2 tightly packed
- 1 lr
- 1 black pepper (freshly ground)
- 1 matzoh meal
- 290 gr potatoes
- 190 gr carrots (grated)
- 45 gr onion (grated raw)
- 30 gr spinach (raw)
Vegetable Lasagne
- 9 lasagne noodles
- 3 onions
- 3 celery stalks
- 1 1/2 cauliflower
- 475 gr tofu
- 475 ml tomato sauce
- 160 gr mushrooms
- 120 gr tomato paste
- 55 gr nutritional yeast
- 45 ml canola oil