Vegan Main Dishes (10) Collection.
butternut, parsnip, and potato pancakes 
curry pancakes with guacamole topping 
crusty potato peasant casserole 
vegetable and wheat berry casserole 
shepherd's pie 
butternut squash stuffed with curried millet 
tahini baked tofu with creamy miso sauce 
macaroni and cheeseless 
roasted vegetable and sun-dried tomato pizza 
cauliflower and potato curry 
 
 
butternut, parsnip, and potato pancakes 
 
4 cup  butternut squash, peeled, deseeded, and grated
4 cup  red skin potatoes, well scrubbed, and grated
2 cup  parsnips, peeled, and grated
1 cup  shallot, grated
2 tsp  salt, divided
1/3 cup  unbleached flour
2 Tbsp  freshly snipped chives
2 Tbsp  freshly chopped parsley
2 Tbsp  water
1 Tbsp  tahini
1 Tbsp  garlic, minced
1 tsp  baking powder
1/2 tsp  nutmeg
1/4 tsp  white pepper
  safflower oil for frying
  garnishes tofu sour cream, applesauce, maple syrup
 
in a colander, toss together the grated butternut, red skin potatoes, 
parsnips, shallots, and 1 tsp salt, and place the colander over a large 
bowl to drain for 15 minutes. squeeze the grated vegetables with your 
fingers to help remove any excess moisture in the vegetables. drain off 
the watery liquid from the vegetables but reserve the starch from the 
vegetables that has settled to the bottom of the bowl. add the grated 
vegetables to the vegetable starch, along with the remaining ingredients, 
toss well to combine, and set aside for 5 minutes. cover the bottom of a 
large non-stick skillet with safflower oil and place it over medium heat. 
when the oil is hot, using a 1/4 cups measuring cup, drop 4 portions into 
the skillet, and flatten them slightly with the back of a spatula to 
ensure even cooking. cook the pancakes over medium heat for 3-4 minutes 
per side or until golden brown. carefully flip over the vegetable pancakes 
and cook an additional 3 minutes or until golden brown on the other side. 
transfer the browned vegetable pancakes to a cookie sheet and place them 
in a 200 degree oven to keep them warm while cooking the remainder of the 
vegetable pancakes. serve them with your choice of tofu sour cream, 
applesauce, or maple syrup. yield: 24 pancakes 
 
 
curry pancakes with guacamole topping 
 
1 lb.  (453 g) firm tofu
1-1/4 tsp  salt
1/4 tsp  pepper
1 tsp  curry powder
2 Tbsp  raw pumpkin seeds
1 Tbsp  rice vinegar
1 Tbsp  lemon juice
1 large  clove garlic, minced
2   green onions, minced
1 medium  carrot, coarsely shredded
  guacamole topping
1 large  avocado
1/2 medium  tomato, diced
3 Tbsp  onions, chopped
  juice of 1/2 lime (about 1 t.)
  salt to taste
10   cherry tomatoes cut in half
1 bunch  fresh cilantro
1 or 2   edible chrysanthemums
 
preheat oven to 400 f. (gas mark 6). lightly oil a large baking sheet or 
jellyroll pan with canola oil. combine tofu, salt, pepper, curry powder, 
pumpkin seeds, rice vinegar, lemon juice, garlic, green onions, and carrot 
in a food processor and process briefly to puree mixture. drop by heaping 
tablespoon onto a lightly oiled baking sheet. bake at 400 (gas mark 6) for 
12 to 15 minutes. remove from oven for 1 minute, then turn pancakes over 
with a spatula. bake 10 to 12 minutes longer, until lightly browned. while 
pancakes are baking, prepare guacamole by cutting avocado in half and 
discarding the seed. scoop out flesh into a medium bowl and mash with a 
fork. add tomatoes, onions, and lime juice and mix well. add salt to 
taste. when pancakes are done, remove them to a large serving platter. top 
each one with a generous dollop of guacamole and garnish with a cherry 
tomato half. garnish platter with cilantro and flowers. provide small 
dishes and forks to serve. makes about 16 to 20 pancakes or 6 servings. 
vegetarians in paradise. 
 
 
 
crusty potato peasant casserole 
 
6 medium  (2 lbs) potatoes, very thinly sliced (i don't peel them)
3 large  onions, halved and very thinly sliced
4 large  cloves minced garlic
1   28oz can tomatoes, drained and chopped
1/4 cup  tomato paste
1/3 cup  olive oil
3 Tbsp  water
2 tsp  oregano
  salt and pepper
 
heat oven to 400 degrees. combine potatoes, onion, garlic and tomatoes. 
beat together remaining ingredients. pour over vegetables and toss well to 
coat. spread in large, shallow baking dish (i use my large lasagna pan). 
cover with aluminum foil and bake 30 minutes. uncover and bake 45 more 
minutes, or until potatoes are tender. excellent with cheese melted on 
top, too (if you aren't vegan, of course). 
 
adapted from quick vegetarian pleasures 
 
 
 
vegetable and wheat berry casserole 
 
4   garlic cloves, minced
1/4 tsp  cayenne pepper
1/4 cup  chopped fresh flat-leaf parsley
2 Tbsp  red wine vinegar
6   fresh flat-leaf parsley sprigs
2-1/8 cup  wheat berries
12 cup  water
2 lb.  eggplant, cut into 1/2 inch cubes
28 oz.  canned diced tomatoes
4   zucchini, cut crosswise into 1/2 inch-thick slices
2   onions, cut into 1/2 inch-thick slices and separated into
  rings
1   green bell pepper, stemmed, seeded, and cut into 3/4 inch
  strips
1   red bell pepper, stemmed, seeded, and cut into 3/4 inch strips
1/4 cup  canned pitted olives, drained and sliced
 
in a large pot, combine the wheat berries and water. bring to a boil, 
reduce heat to low, cover, and simmer until most of the water has been 
absorbed and the wheat berries are chewy and tender, about 1 and 1/2 
hours. drain. meanwhile, preheat an oven to 400 degrees f. in a large 
ovenproof casserole or roasting pan, combine the eggplant, tomatoes and 
their juice, zucchini, onions, bell peppers, olives, garlic, and cayenne. 
mix thoroughly. cover and bake, stirring once or twice, until the 
vegetables are tender, about 1 hour. to serve, stir the chopped parsley 
and vinegar into the vegetables. divide the wheat berries among individual 
plates. top each with an equal amount of the vegetables. garnish with a 
parsley sprig. this recipe serves: 6 
 
 
  shepherds pie
6   servings
 
4 large  or 6 medium potatoes
1 Tbsp  nonhydrogenated margarine
1/2 cup  rice milk, or soymilk
1 Tbsp  vegetable oil
1 medium  onion, finely chopped
2 medium  carrots, peeled and sliced
1/2 medium  head cauliflower, finely chopped
1 cup  frozen peas, thawed
1 cup  cooked fresh or frozen corn kernels, thawed
2 Tbsp  minced fresh parsley
1 Tbsp  minced fresh dill, optional
  seasoned salt and freshly ground pepper to taste
  wheat germ
 
preheat the oven to 400 degrees. 
peel and dice the potatoes. place in a saucepan with enough water to 
cover. bring to a simmer, then cover and simmer until tender, about 20 
minutes. drain and transfer to a small mixing bowl. 
stir the margarine into the potatoes until melted, then add the milk and 
mash until fluffy. set aside until needed. 
while the potatoes are cooking, heat the oil in a skillet. add the onion 
and carrots and saute over medium heat until the onion is golden. add 
the cauliflower and 1/4 cup water. cover and cook until the cauliflower 
is just tender, about 5 minutes. 
add the peas, corn kernels, parsley, and optional dill. cook until the 
mixture is well heated through, then stir in 1/2 cup of the mashed 
potatoes. season with seasoned salt and pepper. 
lightly oil a shallow 2-quart round or rectangular casserole dish. 
sprinkle the bottom with a generous layer of wheat germ, then pour in 
the vegetable mixture and pat in evenly. spread the mashed potatoes over 
the top and pat down lightly. 
bake for 30 to 35 minutes, or until the potatoes begin to turn golden 
and slightly crusty. let stand for 5 minutes, then cut into squares or 
wedges to serve. 
 
variations: 
to make this dish even more substantial, add 8 ounces of well-drained, 
finely diced tofu (or baked tofu) or 1 cup cooked or canned beans of 
your choice. 
 
other vegetables can be substituted for the ones listed above. try 
broccoli instead of cauliflower; zucchini or green beans in place of the 
corn and/or peas; and a half cup or so of sliced mushrooms is a welcome 
addition if everyone present likes them. 
cvc 
 
 
butternut squash stuffed with curried millet 
 
  serves 4
2 lb.  butternut squash halved, seeds removed
3 cup  millet (cooked)
1/2.   onions
1/3 cup  cooked peas (frozen or fresh)
1/4 cup  dark or golden raisins
1/2 cup  soy milk
2 tsp  good quality curry powder
1/8 tsp  cinnamon
1/8 tsp  ground red pepper (cayenne)
1 Tbsp  vegetable oil
 
pre-heat oven to 350. bake squash for about 30 minutes, or until tender 
(or you can microwave it until tender). while squash is cooking, heat oil 
over med-high flame. saute onions until transparent (about 2 minutes). add 
curry powder, cinnamon and red pepper. stir until absorbed (2 or 3 stirs). 
remove from heat. stir in millet, peas, raisins and soy milk. when squash 
is done, fill each half with the mixture (about 1/4 cup to 1/2 cup 
stuffing per halve of squash). return stuffed squash to oven and bake for 
another 30 minutes, or until stuffing is thoroughly heated. serve warm and 
enjoy! 
 
you can substitute couscous if in a rush. 
 
 
tahini baked tofu with creamy miso sauce 
 
1   8 oz block regular tofu
2 tsp  miso
2 tsp  tahini
1 Tbsp  lemon juice
2 Tbsp  water
  parsley for garnish
 
wrap opened tofu in a few layers of paper towels, then apply weight to 
press out water. oil will separate in tahini; blend the mixture before 
using. cut the tofu in half, then cut each half into slices. arrange 
slices slightly overlapping in shallow ovenproof dish. blend miso, tahini, 
lemon juice and water together. it will make a thick sauce. pour the sauce 
over the central portion of the tofu slices leaving the sides bare. bake 
at 350 for 20 minutes. serve with finely chopped parsley. it takes about 5 
minutes to prepare! recipe by tammy. 
 
 
macaroni and cheeseless 
 
1 lb.  cooked macaroni
 
  sauce
2 cup  water
2/3 cup  nutritional yeast flakes
1/3 cup  unbleached white flour
1/3 cup  vegetable oil
1   2ounce jar pimentos
2 Tbsp  lemon juice
2 tsp  salt
1 tsp  onion powder
1/4 tsp  garlic powder
 
blend sauce ingredients on high speed. 
place cooked pasta in casserole dish. pour sauce over pasta. 
cover and bake at 350 fahrenheit for 30 minutes. 
rec.food.veg.cooking - 
 
 
roasted vegetable and sun-dried tomato pizza 
(makes 1 large or 4 to 6 individual pizzas) 
 
if you don't like not and spicy flavors, try using basil, toasted ground 
fennel, or oregano in place of chipotle chili powder. you can find 
chipotle chili powder in natural foods stores in the spice section or 
grocery stores that sell mexican spices. as the seasons change, you can 
roast different kinds of vegetables. some good choices are eggplant, 
parsnips, asparagus, sweet potatoes, winter or summer squash, and sliced 
elephant garlic. 
 
  basic pizza dough (basic pizza, calzone, or focaccia dough see below)
2 medium  carrots, cut into matchsticks
1   green or red pepper, seeded and sliced into strips
1 head  garlic, cloves separated, peeled, and sliced
2   red potatoes, cut into small chunks
  two 8-inch zucchinis, each sliced in half and cut into 1/4-inch slices
1 Tbsp  olive oil
1/2 cup  sundried tomatoes, reconstituted in boiling water, and chopped
1/2 tsp  chipotle chili powder
  salt to taste
 
prepare basic pizza dough. while dough rises, prepare the topping. preheat 
the oven to 350 degrees. place carrots, peppers, sliced garlic, potatoes, 
and zucchini in a shallow baking dish. toss with olive oil. roast 
vegetables for 30 minutes or until fork-tender. remove from oven. while 
vegetables cool a bit, prepare the dough on a screen, peel, or pizza pan, 
or divide dough into individual pizzas. (see directions in basic dough 
recipe.) toss the sundried tomatoes and chipotle chili powder together. 
blend with the roasted vegetables and sprinkle with a generous pinch of 
salt. heat oven to 400 degrees. spoon the topping onto the pizza and 
spread it across the top. bake for 12 to 15 minutes for full-size or 
individual pizzas. 
 
 
basic pizza dough 
 
  serving size : 4
1 cup  warm water
1 package  active dry yeast
2-1/2 to 3 cup  all-purpose flour
2 Tbsp  olive oil
1/2 tsp  salt
 
combine the water, yeast, and 1 1/2 cups of the flour in a large bowl. mix 
well. add the oil, salt, and remaining flour. with large wooden spoon or 
your hands mix the ingredients together until the dough holds its shape. 
you may need a bit less flour, so add the last half gradually. 
place the dough on a lightly floured surface and knead until smooth and 
elastic, about 5 minutes. if the dough becomes sticky, sprinkle a bit more 
flour over it. 
transfer the dough to a lightly oiled 2-quart bowl. cover the bowl with 
plastic wrap or a kitchen towel, and let the dough rest until it has 
doubled in size, about 1 hour. 
when the dough has risen, place it on a lightly floured surface, divide it 
into two or more parts and roll them into balls. cover them with a towel 
and let rest for 15 minutes. the dough is ready to be shaped, topped and 
cooked. 
source: vegetarian journal, issue four 2002, "dairy-free pizzas and 
calzones" by debra daniels-zeller 
 
 
 
cauliflower and potato curry 
 
1 large  onion - chopped
1 small  can of stewed tomato
1 small  cauliflower cut into pieces
2   samll potato - cut into cubes
2 tsp  cumin seeds
1 Tbsp  garam masala or
1 tsp  garlic powder and
1 tsp  turmeric powder
2 - 3 tsp  chili powder or according to your taste.
5 - 6 Tbsp  oil
  salt to taste
  directions
 
in a pan or pot heat the oil in medium heat. put the cumin seeds, garlic 
powder, ginger powder, onion. fry it for 3 minutes or until golden brown. 
once the onion is golden brown, add the tomato, turmeric powder and chili 
powder and fry it for 5 min. now add the cauliflower, potato, and fry it 
for another 7-8 minutes. put about 1-2 cups of water and let it simmer for 
6-10 minutes. 
 
note: if you want this in a gravy type take it out of the stove after 6 - 
10 minutes. if you want dry type let it stand for another 5 min. during 
simmering stir the mixture one or twice so, that it does not get burned. 
 
serves: 2-3 
 
-- 
(ID: 9525) Mirror: rec.food.recipes: Sat, Dec 20, 2003


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