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Foodies - Modifying Non Veg Recipes into Veggie Delights! - Discussion Forum

Modifying Non Veg Recipes into Veggie Delights!
March 08, 2008 03:17PM
Have recipes you have found or created yourself that take the non-veg versions and made them veg? Post em here!
Re: Modifying Non Veg Recipes into Veggie Delights!
March 10, 2008 11:09AM
There was a recipe in the last issue of VegNews for veganized Mac 'n Cheese. I'll definitely try it out and post it for you guys ^_^
Re: Modifying Non Veg Recipes into Veggie Delights!
March 11, 2008 07:25PM
Okay, here is the recipe, from Allison Rivers Samson in VegNews Feb 2008 issue ( I haven't tried it myself yet):

Serves 6

4 qt water
1 tbsp sea salt
8 oz macaroni
4 slices bread, torn into big pieces
2 tbsp plus 1/3 c non hydrogenated margarine
2 tbsp shallots, peeled and chopped
1 c red or yellow potatoes, peeled and chopped
1/4 c carrots, peeled and chopped
1/3 c onion, peeled and chopped
1 c water
1/4 c raw cashews
2 tsp sea salt
1/4 tsp garlic, minced
1/4 tsp Dijon mustard
1 tbsp lemon juice
1/4 tsp black pepper
1/8 tsp cayenne
1/4 tsp paprika

1. In a large pot, bring the water and salt to a boil. Add macaroni and cook until al denta. In a colander, drain pasta and rinse with cold water. Set aside.
2. In a food processor, make breadcrumbs by pulverizing the bread and 2 tbsp margarine to a medium fine texture. Set aside.
3. Preheat over to 350F. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer 15 min until soft.
4. In a blender, process the cashews, salt, garlic, 1/3 c margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until smooth.
5. In a large bowl, toss the cooked pasta and blended cheese sauce unti completely coated. Spread mixture into a 9x12 casserole dish, sprinkle with breadcrumbs and paprika. Bake 30 min or until cheese sauce is bubbly and the top is golden brown.

Good luck!
Re: Modifying Non Veg Recipes into Veggie Delights!
March 17, 2008 03:15PM
I make a mock turkey pie. Here is a link to the basic recipe. I use Quorn chunks.
[www.vegcooking.com]
Mir Mir
Re: Modifying Non Veg Recipes into Veggie Delights!
March 25, 2008 07:56AM
Thanks Mothersson, the mock turkey pie looks really good. I will try making it one day.
I also want to share some good news - Boca's original chicken patties are vegan now! They even put "vegan" on the side of the box smiling smiley.
Re: Modifying Non Veg Recipes into Veggie Delights!
March 25, 2008 11:05AM
Thats great about Boca "chicken" burgers. The companies may be realizing that there is a demand for vegan mock meat
Re: Modifying Non Veg Recipes into Veggie Delights!
April 12, 2008 10:07PM
actually, i won;t give specific recipes, but when you see trad'l recipes here are some tips.

instead of eggs in baking: either applesauce, or try a combo of baking soda and vinegar (apple cider) as you may recall the volcano experiment, it gives that same fluff to cakes and the like. i know many love banana as egg replacer, but it overwhelms the baked good, imo.

more to come down the line, have tons
Re: Modifying Non Veg Recipes into Veggie Delights!
April 15, 2008 11:41PM
anyone has good recipes for pizza or fruit bars??
Re: Modifying Non Veg Recipes into Veggie Delights!
April 17, 2008 12:32PM
travelish Wrote:
-------------------------------------------------------
> anyone has good recipes for pizza or fruit bars??


You looking for pizza crusts or toppings?

Fruit bars like fruit leather or fruit bars with nuts/grains, etc?
Re: Modifying Non Veg Recipes into Veggie Delights!
April 17, 2008 03:44PM
Tatiana Wrote:
> You looking for pizza crusts or toppings?
>
> Fruit bars like fruit leather or fruit bars with
> nuts/grains, etc?
Hi Tatiana, both of both, but I am happy with anything you can give me LOL
thx!!
Re: Modifying Non Veg Recipes into Veggie Delights!
April 18, 2008 01:09PM
Here's a pizza recipe I found (on foodnetwork.com, called Janette's Veggie Whole Wheat Pizza) and I tweaked it a little bit:

Crust:
1 cup warm water
1 teaspoon honey (or agave nectar)
1 package dry yeast
1 1/4 cups whole wheat flour
1 1/4 cups all-purpose flour, plus more for kneading and forming dough
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1 teaspoon salt
Vegetable Spray, for bowl
Cornmeal, for pan

*You could also add some flax seeds or ground flax in small amounts to boost the omega 3's. You could probably sub ground flax for a couple tablespoons of the flour or if using whole just add a little bit like the oregano and flakes are added.

This is her recipe for the topping, where the onion and spinach are cooked with the wine and tarragon (first 6 ingredients). She puts that on the crust then adds the other toppings to it.
Topping:
1 tablespoon olive oil
1/4 to 1/2 cup white wine
2 large red onion, chopped
4 cups packed fresh spinach leaves, washed well
1 tablespoon chopped fresh tarragon leaves
Salt and freshly ground black pepper
3 fresh tomatoes, sliced
3/4 cup chopped mushrooms
1 yellow bell pepper, chopped
1/2 cup grated part-skim mozzarella
1/4 teaspoon crushed red pepper flakes
1 1/2 teaspoons garlic salt

This is an example of some toppings I would like to use. Cheese it up to you, I like doing cheeseless pizza. You can use soy cheese (or other vegan cheeses) as well, as long as they melt well. You can also make a raw cashew cheese to top after cooking if you'd like.
Fresh spinach, arugula, or basil
Artichoke hearts
Roma tomato slices
Sliced mushrooms, many varieties work
Bell Pepper
Jalapeno
Onions either raw, grilled, or browned in a skillet
Broccoli florets, quickly blanch first
Cooked potato slices (yes, this is a real Italian thing, lol)
Any mock meats you may like if you wanted that type of texture or flavor added
Olives, usually marinated black olives
Garlic, either roasted or raw

For sauce, you can use a marinara of your choice, a pesto of your choice, or heck, no sauce at all! Put some olive oil, salt/pepper, and herbs instead if you'd like.

Okay, from the online recipe, here's how to make the dough:
To make the dough: In a small bowl, combine water, honey, and yeast. Let stand until foamy, about 10 minutes. In a large mixing bowl, combine the flours, oregano, crushed red pepper and salt. Add the yeast mixture and stir until a soft dough forms.

Turn the dough out onto a floured surface and knead until smooth, adding flour as needed if dough is sticky, about 10 minutes. Clean the bowl and coat it with vegetable spray. Form the dough into a ball, put it in the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour.

Punch the dough down and let rest for 10 minutes.

Sprinkle a large baking sheet with cornmeal. On a lightly floured surface, stretch the dough into a 12-inch circle, rolling the edge over slightly and pinching it together to form a thick rim. Place the dough on the baking sheet.




Add your toppings and bake at around 450F (may need to adjust based on your toppings but this is a pretty normal cooking temp) until crust is golden brown. You can also par bake your crusts in advance, freeze them, then take them out and add toppings and bake when you are ready to use them.
Re: Modifying Non Veg Recipes into Veggie Delights!
April 18, 2008 08:04PM
WAW Thx a million Tatiana!!
cut paste and wil try asap grinning smiley
for cheese, I use a mix of mochi and tempeh ( I am a macrobiotic)
grate the tempeh, cut the mochi in small blocks, cook some water and put the mochi in it, till it is liquid and then add the grated tempeh,add a pinch of salt and a little bit of ginger powder. Good for any "gratin"
Re: Modifying Non Veg Recipes into Veggie Delights!
April 22, 2008 04:40PM
I found a recipe for fessendjen online and veganized it so:

Puckery Pomegranate Seitan

2 tbsp oil
1 lb seitan, cut into chops
1 large onion, sliced
2 cloves garlic, minced
salt and pepper to taste
4 tbsp pomegranate molasses
2/3 C vegetable stock
1/4 C walnuts
dash of sugar

Fry seitan for about five minutes or until it starts to brown on both sides. Remove from pan and keep in warm place. Add onions, garlic, pepper, and salt and saut? until onion softens. Add pomegranate molasses, stock, walnuts and sugar and bring to simmer. Add seitan back to pan and coat with sauce. Simmer until the sauce thickens. Serve.


It's been a while since I've made it...I should do it again.
Re: Modifying Non Veg Recipes into Veggie Delights!
July 08, 2008 11:11AM
Again another "pseudo" recipe, meaning the amounts aren't exact, I made it to taste. It's a kicked up baked beans recipe that's great for summer get togethers.

Celebration Vegan Baked Beans

1/2 medium white onion, minced
3 cloves garlic, minced
2 sliced tempeh bacon, chopped
1 tbsp olive oil
2 small cans vegetarian baked beans
1 15 oz can pinto beans
1 15 oz can white beans
1/1 15 oz can black beans
1/2 15 oz can crushed pineapple, drained
1/4 c ketchup
2 tbsp mustard of your choice
2 tbsp barbecue or steak sauce of your choice
1 tbsp brown sugar
2 tsp liquid smoke
salt and pepper to taste

In a saucepan over medium heat, sweat onions and garlic in olive oil until onions are transparent. Add in tempeh bacon and heat for a few more minutes. Turn off and let cool.

In a slow cooker, add all the ingredients and refrigerate overnight. (This is just to develop the flavors, waiting is optional) When ready, heat in slow cooker on low for 5 hours, or until bubbly. You could also heat less time on high or cook on the stove on low for probably around an hour.
Re: Modifying Non Veg Recipes into Veggie Delights!
May 04, 2009 03:06PM
Haha, I was just thinking about that baked beans recipe and wondering if I ever wrote it down (as those types of events are coming up)...and lo and behold, here it is!

Okay, here is risotto recipe that I tweaked to make it vegan....and it was delicious!! Risotto is time consuming and requires 100% of your attention, but it refrigerates and reheats very well, so make a big batch and nosh on it all week! (Note this was adapted from an Anne Burrell recipe on foodnetwork.com)

Mushroom Risotto

Ingredients:
- Extra-virgin olive oil
- 2 cloves garlic, lightly smashed
- 1 1/2 pounds assorted fresh mushrooms, cleaned and sliced (I used creminis)
- Kosher salt
- 1 cup dried wild mushrooms, soaking in 3 cups hot water
- 1 medium or 2 small onions, cut into 1/4-inch dice (about 1 1/2 cups)
- 2 cups Arborio rice
- 8-9 cups vegetable stock (don?t get the tomato based one)
- 2 tablespoons vegan margarine (I use Earth Balance)
- Nutritional yeast to taste
Directions
Coat a large saute pan generously with olive oil and add the garlic cloves. Cook on medium high heat until they have started to brown and have a nice garlicky smell. Discard garlic cloves. Add the assorted fresh mushrooms to the garlic-flavored olive oil in the pan and season with salt. Saute the mushrooms until they are soft. Turn off the heat and set aside.

Remove the dried mushrooms from soaking water and pour about 2/3 of the liquid into a container to use as part of your cooking liquid (don?t use bottom as it may have grit/sand). Finely chop the rehydrated mushrooms (or grind into a paste) and save to add a couple tablespoons to your risotto later.

Coat a large saucepot with olive oil. Add the onions and season generously with salt. Cook on medium-high heat until softened and aromatic but do not brown them. Add the rice and stir to coat with the olive oil. Cook the rice for 2 to 3 minutes to toast, stirring frequently. Add 2 cups of the vegetable stock to cover the surface of the rice and stir frequently until it has completely absorbed. Add the reserved mushroom water and then add stock until the liquid has covered the surface of the rice. Stir frequently until the stock has absorbed into the rice. Repeat this process 2 more times. Salt as needed.

During the third addition of stock, add back your saut?ed mushrooms and your chopped or ground up dried mushrooms. When the stock has absorbed into the rice and the rice is cooked but still "al dente", remove the pot from the heat. Add the margarine and nutritional yeast and stir until well combined. This will help make the rice creamy.



Edited 1 time(s). Last edit at 05/04/2009 03:08PM by Tatiana.
Re: Modifying Non Veg Recipes into Veggie Delights!
August 07, 2009 04:01PM
Mock Chopped Liver
Well, I happened to see a recipe for mock chopped liver when looking for string bean recipes. I still had some in the freezer, and was trying to use them before the garden produced more. I do not have a food processor, and all but one of the recipes that I found online called for that. Well, it was optional in one recipe and so I loosly used that recipe found here:[www.thefoodmaven.com]
This recipe calls for eggs. However, tofu, mushrooms, or an egg substitute may be used to make it vegan.
2 tablespoons salt
2 pounds stringbeans, trimmed and washed
4 medium onions, sliced or chopped (about 4 cups)
3 tablespoons vegetable oil
5 large or 4 extra-large eggs, hard-cooked and shelled
1 cup shelled walnuts
3/4 to 1 teaspoon salt
Ironically, I did not find this recipe to taste particularly meaty contrary to what many recipe reviewers wrote, though most were responding to the food processed pate version of mock chopped liver. That said, my son , his girlfriend and I found it very delicious indeed!
1/2 teaspoon freshly ground black pepper



Edited 1 time(s). Last edit at 08/07/2009 04:04PM by mothersson2002.
Re: Modifying Non Veg Recipes into Veggie Delights!
August 10, 2009 09:33AM
Chopped liver sounds gross, but this sounds good! I think mushrooms would be a super tasty option!
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