# Post your favorite vegan recipe! **URL:** \ **Category:** Cafe Society\ **Created:** [March 27, 2010, 5:00pm UTC](https://boards.straightdope.com/t/post-your-favorite-vegan-recipe/534029 "2010-03-27T17:00:48Z")\ **Posts on this page:** 11\ **Page:** 1
**Author:** ![alice\_in\_wonderland](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alice_in_wonderland/32/176_2.png) [@alice\_in\_wonderland](https://boards.straightdope.com/u/alice_in_wonderland)\ **Post date:** [March 27, 2010, 5:00pm UTC](https://boards.straightdope.com/t/post-your-favorite-vegan-recipe/534029/1 "2010-03-27T17:00:48Z")
I made this last weekend and it was _FANTASTIC_. **Yummy Vegan Apple Loaf** _Loaf_ 1/2 cup olive oil 1/4 cup applesauce 2 cups of apples, shredded (I used granny smith, but you could just choose your fave) 1 cup brown sugar 1/2 tsp vanilla 1.5 cups flour 1/2 tsp cinnamon 1/2 tsp baking soda 1/2 tsp sea salt 1/2 cup walnuts, chopped. _Strusel_ 3/4 cup brown sugar 2 tbsp flour 2 tbsp olive oil 1/2 cup walnuts, chopped. Mix all wet ingredients together in a mixer. In a separate bowl mix dry ingredients (except walnuts). Slowly combine wet and dry mixtures, stirring well after each addition. Once fully mixed add walnuts and mix well. Pour mixture into a well greased loaf pan. Combine all Strusel ingredients. Toss together with a fork until crumbly. Spread this mixture over the top of the loaf. Bake in a cool oven (300 degrees) for 90 minutes. **EAT**!!! ---
**Author:** ![Zsofia](https://avatars.discourse-cdn.com/v4/letter/z/7bcc69/32.png) [@Zsofia](https://boards.straightdope.com/u/Zsofia)\ **Post date:** [March 27, 2010, 5:11pm UTC](https://boards.straightdope.com/t/post-your-favorite-vegan-recipe/534029/2 "2010-03-27T17:11:06Z")
Well, it’s only vegan by accident, but I have a beautiful stuffed squash recipe that’s vegan-friendly and very easy. Take some acorn squash (half a squash for each diner, or a whole one if they’re really hungry). Cut in half, scoop out the insides. Put them in the microwave, cut side down, for 12 minutes. Turn them over (might want to cover them) and cook for another 2 minutes or until fork tender. Meanwhile, bring out some cooked black beans (I cook them in big batches in the slow cooker and freeze, but you can use canned, whatever). You’ll want enough to fill each squash half. Heat them up in a sauce pan and add some salt and either some salsa or, my choice, some chopped up chipotle peppers in adobo. Sometimes I throw in some corn. When the squash are done, put the one into the other. That’s it. I add plain yogurt on top, but I guess that isn’t vegan. Not necessary, though. Beautiful presentation, good enough for company, healthy and tasty. ---
**Author:** ![alice\_in\_wonderland](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alice_in_wonderland/32/176_2.png) [@alice\_in\_wonderland](https://boards.straightdope.com/u/alice_in_wonderland)\ **Post date:** [March 27, 2010, 5:42pm UTC](https://boards.straightdope.com/t/post-your-favorite-vegan-recipe/534029/3 "2010-03-27T17:42:30Z")
Ooo - that sounds really yummy! ---
**Author:** ![John\_Mace](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/john_mace/32/185_2.png) [@John\_Mace](https://boards.straightdope.com/u/John_Mace)\ **Post date:** [March 27, 2010, 9:13pm UTC](https://boards.straightdope.com/t/post-your-favorite-vegan-recipe/534029/4 "2010-03-27T21:13:38Z")
Take one vegan, wash thoroughly, pat dry, and season with salt and pepper… 🙂 ---
**Author:** ![Blue\_Mood](https://avatars.discourse-cdn.com/v4/letter/b/ac91a4/32.png) [@Blue\_Mood](https://boards.straightdope.com/u/Blue_Mood)\ **Post date:** [March 27, 2010, 9:21pm UTC](https://boards.straightdope.com/t/post-your-favorite-vegan-recipe/534029/5 "2010-03-27T21:21:18Z")
> [@alice\_in\_wonderland](#): > > Bake in a cool oven (300 degrees) for 90 minutes. Is this a misprint or is it really 90 minutes? ---
**Author:** ![alice\_in\_wonderland](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alice_in_wonderland/32/176_2.png) [@alice\_in\_wonderland](https://boards.straightdope.com/u/alice_in_wonderland)\ **Post date:** [March 28, 2010, 12:20am UTC](https://boards.straightdope.com/t/post-your-favorite-vegan-recipe/534029/6 "2010-03-28T00:20:06Z")
> [@Blue\_Mood](#): > > Is this a misprint or is it really 90 minutes? Yeppers - 1.5 hours, if you prefer. 🙂 It rises kind of slowly, but the low temp and long cook time keep it super moist. ---
**Author:** ![Left\_Hand\_of\_Dorkness](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/left_hand_of_dorkness/32/7156_2.png) [@Left\_Hand\_of\_Dorkness](https://boards.straightdope.com/u/Left_Hand_of_Dorkness)\ **Post date:** [March 28, 2010, 12:37am UTC](https://boards.straightdope.com/t/post-your-favorite-vegan-recipe/534029/7 "2010-03-28T00:37:21Z")
I make this several times each winter; it’s pretty tasty. > [@my family cookbook](#): > > Garlic and Pepper-encrusted Pan-Seared Bean Curd in a Ginger Peanut Aioli over Wilted Greens > Or > Tofu Kale Stuff > > Use the first name if you’re trying to impress people, the second if you’re hungry. It’s not the world’s most attractive dish, but it’s pretty tasty. > 1 cup brown rice > 2 cups water > 1 lb tofu, cubed into bite-sized pieces > About ½ cup tamari > Water > A knob of ginger about the size of two grapes, grated > 3 or 4 cloves garlic > A tablespoon, more or less, of chile pepper flakes > 3 tablespoons oil (mostly olive, but a little bit of peanut and/or sesame wouldn’t go amiss) > ½ cup natural peanut butter > ¼ cup sesame seeds (optional) > ½ cup chopped peanuts (optional) > 1 bunch kale, torn into pieces > > Put the 2 cups water on the stove. Once it’s boiling, add the rice, turn the heat to low, and let it cook for at least 40 minutes before you lift the lid to check on it. > > Put the tofu in a microwave-safe bowl, add the tamari, and then add enough water to barely cover the tofu. Swirl it around a bit. Add the ginger, garlic, and chile flakes. Microwave the bowl for about seven minutes—this is like a quick marinade for the tofu. > > Drain the tofu well and save the marinade. Heat the oil in a large pot on medium-high, then add the tofu and stir-fry it until the tofu is just starting to to turn golden. Add the sesame seeds and/or peanuts if you’re so inclined. Meanwhile, whisk the peanut butter into the marinade. > > Once the tofu is starting to brown—or once the pan is getting so crusty that you’re worried it’s about to start burning—add the marinade and turn the heat down to medium. Stir it a bunch to get the crusty stuff off the bottom of the pan. Let it simmer until the sauce gets thick and lavalike. > > Add the kale and stir it in well. It’ll look like the entire dish is going to be kale, but that’s because the kale’s not cooked down. Put a lid on it and let it steam for about three or four minutes. Check to see if it’s done. > > Once the kale is starting to look tender, take the lid off and let it cook down again—the sauce will have become runny by virtue of having had all that kale moisture added. Once it’s looking thick and toothsome again, take it off the heat, and serve it over the rice. ---
**Author:** ![ZipperJJ](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zipperjj/32/211_2.png) [@ZipperJJ](https://boards.straightdope.com/u/ZipperJJ)\ **Post date:** [March 28, 2010, 4:13am UTC](https://boards.straightdope.com/t/post-your-favorite-vegan-recipe/534029/8 "2010-03-28T04:13:31Z")
This is also vegan by accident… 1 box of [Duncan Hines Moist Deluxe Devils Food Cake](http://www.duncanhines.com/products/cakes/moist-deluxe-devils-food-cake-mix) (or any rich chocolate cake mix that is vegan as a dry mix) 1 can of pumpkin (not pumpkin pie mix) Mix the cake mix and pumpkin, not adding any other ingredients on the box. Bake according to the directions on the box. Note that the cake (or cupcakes) will be more dense than usual. I think it ends up closer to brownies than cake, and prefer not to use any frosting. Vegan, low fat, low cholesterol, full of vitamins and fiber. Does NOT taste like pumpkin one bit! ---
**Author:** ![alice\_in\_wonderland](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alice_in_wonderland/32/176_2.png) [@alice\_in\_wonderland](https://boards.straightdope.com/u/alice_in_wonderland)\ **Post date:** [March 28, 2010, 4:29am UTC](https://boards.straightdope.com/t/post-your-favorite-vegan-recipe/534029/9 "2010-03-28T04:29:48Z")
You can actually do the cake mix trick by substituting a can of pop for the other additions as well. Choose any vegan cake mix and a can of pop that is the same colour (e.g. dark chocolate = coke, white cake = sprite, etc) Mix the cake mix with the pop, bake as described and voila! You can add butter icing if you substitute something like EarthBalance spread and soy milk for the usual butter and milk. It looks a bit weird (very shiny) but the taste is pretty well identical to the regular stuff. **LHOD** - that sounds _REALLY_ yummy! ---
**Author:** ![Little\_Nemo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/little_nemo/32/3120_2.png) [@Little\_Nemo](https://boards.straightdope.com/u/Little_Nemo)\ **Post date:** [March 28, 2010, 4:50am UTC](https://boards.straightdope.com/t/post-your-favorite-vegan-recipe/534029/10 "2010-03-28T04:50:46Z")
I have to admit I haven’t made this recipe yet. I buy the Kashi version in the store. Mock Kashi Mayan Harvest Bake 1 c. prepared quinoa 1 15 oz. can organic black beans, drained and rinsed 1 sweet potato, peeled and diced 1 plantain, sliced into long planks 4 c. kale, chopped 1/4 c. pepitas (I only had almonds, but Kashi used pepitas) ancho chili sauce: 1 tbsp. EVOO (extra virgin olive oil) 1 onion, chopped 2 garlic cloves 1 c. tomato puree 2 tbsp. tomato paste 1 tbsp. ancho chili powder 1 tbsp. sugar in the raw 1 tsp. paprika 1/2 tsp. salt 1 tsp. cumin 1/4-1/2 c. vegetable stock Preheat oven to 400 degrees. Puree onions and garlic in a blender with stock. Add tomato puree, tomato paste, onion puree, sugar and spices to a small soup pot. Heat over medium for 15 minutes, stirring every few minutes. Scatter sweet potatoes on a baking sheet lined with parchment, roast for 15 minutes. Heat a large skillet over medium, add chopped kale, a few tbsp. of water and a sprinkle of salt. Wilt down and toss for 5-10 minutes. Spread prepared quinoa in a baking dish, top evenly with black beans. Top with cooked kale and sliced plantains. Take potatoes out of the oven, scatter around baking dish. Top entire casserole with sauce. Bake for 15-20 minutes, or until bubbly. Sprinkle with pepitas. ---
**Author:** ![Kayeby](https://avatars.discourse-cdn.com/v4/letter/k/9de0a6/32.png) [@Kayeby](https://boards.straightdope.com/u/Kayeby)\ **Post date:** [March 28, 2010, 8:23am UTC](https://boards.straightdope.com/t/post-your-favorite-vegan-recipe/534029/11 "2010-03-28T08:23:48Z")
I make this with chicken stock, but swapping to vegetable stock makes this vegan (I think!) **Moroccan Sweet Potato and Carrot Soup** 2 TBSP olive oil 1 brown onion, roughly chopped 2 garlic cloves, crushed 1 tsp ground coriander 2 tsp ground cumin 1/4 tsp chilli powder 600g (1.3lb) sweet potato, peeled and diced 500g (1.1lb) carrots, peeled and sliced 6 cups vegetable stock 300g (0.6lb) can chickpeas, drained and rinsed 1/2 lemon, juiced Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3 minutes. Stir in coriander, cumin and chilli powder. Cook, stirring, for 1 minute. Add sweet potato and carrot. Cook, stirring often, for 5 minutes. Add stock. Cover. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes. Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender. Blend soup, in batches, until smooth. Return to saucepan over medium-low heat. Season with salt and pepper. Stir in 1 tablespoon lemon juice. Heat, stirring, until hot, but do not boil. Ladle into bowls. (Here the original recipe says to top with croutons, but I never bother) Sprinkle with pepper. Serve. I’ve also made [this](http://allrecipes.com/Recipe/Red-Lentil-Curry/Detail.aspx) red lentil curry a few times (though I add peas to the recipe).