Vegan Recipes Using Your Garden Produce!
Jacqui Schlosser created these tasty vegan recipes for The Dinner Garden.
Eggless Egg Salad - VEGAN
- 1 block of Light Firm tofu - drained and pressed
- 1/2 cup - 3/4 cup of Vegan Mayonnaise
- 4 stalks celery, chopped
- 1 red bell pepper, chopped
- 2 carrots, chopped
- 1 tsp turmeric
- 1/4 cup Rawmesan
- pepper to taste
- dry basil to taste
In a big bowl combine veggies. Crumble the tofu on top of the veggies. Add the vegan mayonnaise and combine it with the veggies and tofu. Add turmeric for color along with pepper, Rawmesan, and basil.
This dish is wonderful in a pita with tomatoes or on a salad. Enjoy!
Real Men Do Eat Quiche - Vegan Quiche
- 1 block of Firm Tofu - pressed
- salt and pepper to taste
- 1/2 tsp of tarragon
- 2 Tablespoons of Rawmesan
- 2 Tablespoons of Tofu Scramble mix (mixture of nutritional flakes, chili powder, turmeric, and salt)
- 1 Tablespoon of olive oil
- 1/4 cup white wine
Blend the above in a food processor until smooth. In a pan saute:
- 1 bundle of asparagus, chopped, 1/2 the tips removed and reserved to the side
- baby bella mushrooms (about 2 handfuls)
- 1 medium zucchini, chopped
- fresh oregano
- fresh thyme
- dried basil
Add the tofu mixture to the veggie mixture and combine. Add filling to a pre-made pie shell (vegan of course!). Place the reserved asparagus tips on top in a decorative pattern. Place quiche on middle rack of 350 F degrees oven. Bake for 45 minutes or until golden brown, and the filling has set. Let it cool for 15 minutes, then dig in!