2 cans (14 oz each) artichoke hearts in water, rinsed, drained and coarsely chopped
½ cup Veganaise
¼ cup parmesan cheese (Soya Kaas), plus more for topping
1 TBL fresh lemon juice
1 clove garlic (press through garlic press)
Preheat over to 450 degrees. In food processor or kitchenaide stand mixer, place half the chopped artichokes, veganaise, ¼ cup parmy, lemon juice and garlic. Process until smooth.
Add scallions and remaining artichokes. Pulse or blend for 30 seconds to combine. Transfer to 1 quart baking dish or use individual ramekins. Top with a light sprinkling of parmy.
Place baking dish on cookie sheet to prevent spills. Bake 35 minutes until golden and bubbling. Serve with Stacy’s Pita chips or crudités
(bell pepper is my favorite). Any leftovers heat up well in the
microwave the next day (try 30 sec intervals).
2 TBL Vegenaise
1 tsp dijon mustard
1 TBL cilantro, chopped
1 1/2 TBL dried cranberries
1 TBL slivered almonds
1 TBL olive oil
1 box (6oz) Lightlife Smart Strips Chick’n Style Strips
In a small bowl, mix together Vegenaise and dijon. Add in cilantro, cranberries, and almonds.
Heat 1 TBL olive oil in skillet and stir-fry chick’n strips over medium heat for 3 minutes. Toss in bowl and mix to combine all ingredients. Serve on romaine heart leaves or a rustic bread.
Tip: Add in finely chopped celery for more crunch.
1 TBL parmesan flavor grated cheese (I like Galaxy Vegan brand)
2 TBL Vegenaise
2 tsp fresh lemon juice
a splash of worcestershire sauce (I like Annie’s vegan brand)
salt and pepper
1 french roll
a handful of baby greens spring mix
5 slices of Tofurky oven roasted deli
Slice and toast roll. In a small bowl, mix together dairy-free parmesan, vegenaise, lemon juice, and worcestershire sauce. Season with salt and pepper. Spread on both sides of toasted bread. Lay on baby greens and layer on turkey slices. Top with roll and enjoy.
Makes 1 sandwich
2 slices of bread of your choice (I like Pain Rustic)
handful of mixed baby greens
2 slices Tofurky turkey (oven roasted, blue box)
1 slice Rice brand Mozzarella cheese single
green goddess dressing
Spread each piece of bread with the green goddess dressing. On one half, lay in the mixed baby greens, then tofurky, then cheese slice. Top with other piece of bread, dressing side down. Cut in half. Serve with a side of cut heirloom tomatoes, brushed lightly with dressing.
Makes 1 sandwich
Tip: Use left over Tofurky Roast sliced thin.
1/2 cup parsley (Italian flat leaf), finely chopped
1 cup basil, finely chopped
5 oz bag of fresh spinach leaves, finely chopped
1/2 cup chives, finely chopped
1 TBL plus 1 tsp apple cider vinegar
3 cups Vegenaise
2 1/4 tsp Dijon mustard
1 tsp sea salt
1/2 tsp pepper
3/4 tsp fresh lemon juice
In a blender, add all ingredients and blend/puree until smooth and well combined, scrapping down the sides of the blender in between. Adjust the taste to your liking. Store in the refrigerator for up to 1 week.
Makes 3 cups of dressing
5 lbs potatoes (peeled and cut into small pieces)
1 cup Vegenaise
½ cup Tofutti Better Than Sour Cream (substitute with more Vegenaise if you prefer)
1 clove garlic pressed in garlic press
½ lemon squeezed (avoid seeds)
¼ cup chives chopped, plus more for garnish (scallions can be used)
salt and pepper to taste
1 1/2 tsp celery seed
celery (2 stalks, sliced into thin pieces)
Paprika for garnish
Boil potatoes until tender (you can leave on skins if you are using red potatoes and desire skins). Once tender, drain and cool. You can dip in a bath of ice water.
In large bowl, combine next 8 ingredients. Mix together and taste to customize to your liking. Once soft cooked potato pieces are completely cooled, add to dressing and combine. Sprinkle top with paprika. Chill in refrigerator 2 hours before serving. Serves 8-10
*For a great BBQ, try Tofurky Brats or other sausage flavors, Smart Dogs, or Yves Lemon Herb Skewers or Jumbo Dogs. All of these meatless selections can be found on my substitutions page.
4 TBL Vegenaise
1 TBL prepared horseradish
4 slices Rice mozzarella cheese (Galaxy Foods)
1 cup baby greens (spring mix) lettuce
1 package Tofurky roast beef style slices
1 tomato, sliced thinly
4 french rolls (sub style)
Mix together vegenaise and horseradish in a small bowl until combined. Lightly toast french rolls. Lay a cheese slice on the bottom of each warm toasted roll. Top with baby greens. Pile on 4-5 slices of tofurky roast beef slices. Drizzle horse radish sauce over roast beef. Top with tomato slices. Spread horseradish sauce on the inside of the top roll and place on sandwich. Serve with fresh raw veggies.
Makes 4 sandwiches
Tip: Add in more or less of the horseradish to your liking.
6 TBL dairy-free mayonnaise (I like Vegenaise)
1 tsp lemon juice
1 tsp curry powder
1/4 tsp cayenne pepper
Mix all ingredients in a small bowl. Use as a dipping sauce with sweet potato fries, as a sandwich spread, a veggie burger topping, or with raw vegetables (broccoli and cauliflower are my favorites).
Click to see the following conversion list to substitute ingredients with vegan animal-free products.