Also see: Veganism
Most “normal” recipes can be made vegan by simple substitutions.
- Egg replacer (amount depends on type)
- 1 Tablespoon applesauce per egg
- 1/2 banana per egg
- Soy, almond, or rice milk of an equal amount
- Vegan margarine (watch out! many margarines have whey or casein); “Earth Balance” is highly recommended; Alpro’s coconut-milk based margarine as well
- Vegetable oil will often make a fine substitute for butter
- Pure spreads are vegan, organic, and widely available
White Sugar (some sugars are processed with animal charcoals):
- Sucanat or turbinado sugars work well in most cases
- Evaporated cane juice (milled is best)
- Date sugar
- Brown sugar can be replaced by one of the above, plus molassas
- Seitan (wheat gluten) has a very meat-like texture and readily absorbs flavors
- Tofu (try frying for texture)
- Textured vegetable protein (works well in place of ground beef, as in pasta sauce)
- Quinoa 5000 year staple crop of the Inca with the most complete digestable protien of any plant, good for gluten intolerant and people worried about hi GMOs and estrogen in soy
- Can be made with oil, salt, mustard, and tofu.
- In the US, “Follow Your Heart” brand vegannaise is ideal.
- A fine cheese sauce can be made of water, margarine, flour, and yeast flakes.
- Follow Your Heart also makes a delicious vegan cheese (much better than any I’ve ever tried crtn)
- Nutritional Yeast mixed with water to make cheese, great vegan source for b12
Following are a few Vegan recipes which one can try out.
- Tofu natural
- Spice (shoarma, gyros, powder from the general store, you name it)
- Fresh spice, coriander and the like
- Chili sauce
- Raw vegetables, lettuce, etcetera.
Bake the pancakes in a mixture of flour, Cornflour, sojamilk and salt.
Mash up the tofu with a fork, mix the spice in it. Fry the onion together with the garlic. Tofu friable loosy baken, till it’s granular.
Put the pancake on a dinner plate, baked baked tofu in it, put some lettuce in it, chili sauce on it, and that’s it.
Variations: create 2 mixes of spice + tofu, divided in 2 pans, instead of 1.
(Original recipe by Drama. Horribly translated by dpi. Let me know when you have any problems!)
This is the only thing mlc knows how to make.
- 1 smallish onion
- 2 (or so) cloves garlic
- Olive oil
- 1 tbsp curry powder
- 1 can coconut milk
- 2 or 3 potatoes (yukon gold are good, but use whatever you like)
- 1 can chickpeas (the Eden Organic brand doesn’t add any salt, which is nice)
Chop the onion and mince the garlic. Saut� them, in a saucepan, in some olive oil for 5 minutes or so. Then, add the curry powder, mix, and fry a couple minutes more.
Meanwhile, rinse and chop the potatoes.
Then, add the coconut milk and the potatoes. Simmer, covered, for about 20 minutes. Add the chickpeas and simmer for about 20 minutes more, or until the potatoes are cooked.
Serve with basmati rice or whatever you prefer.
(If the curry powder you use isn’t spicy enough for your taste, try adding a half-teaspoon or so of cayenne pepper with it.)
Fruity salad with nut-rice
For four persons
- Nuts (ie. cashew nuts)
- 2 apples
- 2 oranges
- 1 lemmon
- 3-4 kiwi’s
- 1 coconut
- Some ginger
Make the rice like it says on the package. There’s also pre-made nut-rice available. I very much like cashew nuts in my rice, but YMMV. Normally this takes 15 – 20 minutes so you have time to prepare the fruit now. If you don’t use nut-rice, you can bake non-salted cashew nuts for about a minute in a pan. After this is all done mix the rice with the nuts.
Meanwhile, while the rice is cooking, peel the apples, oranges, kiwi’s, and the lemmon in small pieces of approx. 2 cm by 2 cm. Mix the pieces in a round, depthy dish so they’re spreaded. Rasp some ginger and mix it through as well. Perhaps you don’t like the vast, acid taste of lemmon. If not, then don’t put them in 2 cm by 2 cm pieces but make them smaller or rasp a part of the lemmon and mix it throught as well. After that, rasp a part (~25%) of the coconut and put it on top of the salad.
Put the rice on a dish. Put some of the fruit salad on top of it or besides it, and enjoy.
That’s it. You should have a good looking & tasting dinner ready in less than 30 minutes.
(By dpi. Please add language corrections and/or recipe suggestions as you see fit. Thanks!)
(Traditional Indian (Asia) snack. Vegan. For 4 persons.)
- 125 gram besan (flour of chickpea)
- 2 tea spoons oil
- 1 eat spoon lemon juice
- a pinch cayennepepper
- a pinch kurkuma (corned yellowcarrot, koenjit)
- 1 tea spoon garam masala
- 2 tea spoons ketoembar (corned corianderseeds)
- 1 tea spoon salt
- 125 ml cold water
- 0,5 tea spoon baking powder
- sliced potatoes, cauliflower-hearts, spinachleafs, onionrings 
Mix all ingredients except the water, the baking powder and the vegetables marked with  good through. Then add 5 eat spoons of water and mash untill theres a no knobs left. Add slowly more water till a thick mash is formed which covers a spoon without dripping off it. Stir the mash a few minutes after that, then add the baking powder. In the meantime, heathen the oil in a wok or heavy pan. Put the vegetables in small parts (~ 4 by 4) in the mash and put them one for one in the oil. Bake them till they’re gold-brown. At the end, put the onionrings in the mash, then use a spoon to put them in the oil.
- Add more spice. The above are far from overwhelming amounts.
- Try different vegetables, such as mushrooms.
Other useful sources
- Indymedia Wiki :: ImcRecipe (http://docs.indymedia.org/view/Local/ImcRecipe) – Indymedia’s vegetarian/vegan cooking violence.
TakeDown.NET -> “Veganism/Recipes”