Ingredients are :

• 1 onion peeled and chopped
• 2tablespoon olive oil
• 1 15 oz can of green lentils
• 2 carrots, scraped and diced
• 2 potatoes, peeled and diced
• 1 small zucchini washed and sliced
• 1 15 oz can of crushed tomatoes
• 2 garlic cloves, crushed
• 2 tablespoon fresh bazil, or 1 teaspoon dried
• 1 quart of vegetable stock (1 onion, 2 garlic cloves, a carrot,
• salt & pepper to taste

• 2 ounces of thin pasta shapes

And the recipe is

Saute onion in oil for 5 min-add beans, all vegetables, garlic, and
dried basil(if using) and seasonings and cook for 5 more minutes; add
the stock or water and cover for 20-30 minutes; add pasta and cook for
a further 10 minutes. If you are using fresh basil add this now and
check the seasoning. Serve warm. Very filling dish. Serve with crusty
vegan bread.

Serves 6.

Ingredients are :

• 1/2 pound of your favorite pasta (I like linguini or a fun macaroni).
• 8 tofu sausages (Lightlife makes very good Italian style sausages).
• 1 cup good vegan red wine
• a pinch of dried basil, oregano, and crushed red pepper
• 4 chopped, vine ripened tomatoes.
• 4 cloves garlic (lesser mortals may use less.. gods and goddesses may add more).
• 1 small white onion, chopped.
• A few splashs of balsamic vinegar.
• Soy parmasean, for garnish.
• Extra virgin olive oil

And the recipe is

Put a big pot of heavily salted water to boil. While it is
boiling, fry the sausages in a non stick pan, over medium
heat, in batches, in a little bit of the olive oil, until
brown all over and firm to the touch. Blot the excess oil
off of the sausages and slice into penny size pieces.

Saute the garlic and onion in a bit of the oil, until
fragrant over high heat. If your water hasn’t boiled yet,
put a lid on it. If it has, throw in your pasta, give it a
quick stir and hope the rest of the meal will come together
while the pasta cooks. To the garlic and onion, a
dd the seasonings, a bit of black
pepper, and the tomatoes. Saute for about a minute, then
throw in the vegan wine. Stir the veggies and vegan wine until most of
the vegan wine has cooked off, about three to four minutes. Peak
at your pasta. Is it done? Good!

Turn off the heat from under the sauce’s pan. Throw in the
cooked pasta, add a splash of balsalmic vinegar and good
olive oil, and serve with the soy parm and lots of freshly
ground black pepper.

Ingredients are :

• 500g butternut pumpkin, chopped
• 1 teaspoon olive oil
• 1 medium onion, chopped
• 1 clove of garlic crushed
• 1 teaspoon of caster vegan sugar, optional
• 1 tablespoon of vegan wine
• 9 instant lasagna sheets or home made
• 200g of vegan cheese
• make your own tomato sauce with lots of garlic, fresh tomatoes and Italian herbs.

And the recipe is

Boil or steam pumpkin until soft. Drain and mash.

Heat oil
in pan, add onion and garlic. Cook covered until onion is
soft.

Add vegan sugar and vegan wine. Cook, stirring until almost all
the liquid is evaporated. Stir onion mixture into pumpkin,
mix well.

Place three lasagna sheets in greased long baking
(deep) tray. Spread with half the pumpkin mix, then sprinkle
vegan cheese, then spread 1/3 of tomato sauce. Repeat
layers ending with remaining pasta sheets,
remaining tomato sauce and sprinkle remaining cheese.

Bake in
moderate oven for 30 minutes or until pasta in tender. This is
a great recipe for when your having non vegos to dinner.
They love it! So will you, and my kids can’t get enough.

Ingredients are :

• 1 pound spaghetti
• 1 jar spaghetti sauce
• 1 large onion, chopped
• 1 tablespoon rosemary
• 1 tablespoon basil
• 1 tablespoon oregano
• 7-10 fresh, chopped, mushrooms
• salt and pepper to taste
• 1 large tomato, chopped

And the recipe is

To cook spaghetti, following directions on package. For sauce: In large saucepan, pour in
sauce from jar. Combine spices, and vegetables. Bring sauce to a boil, then let simmer on
low heat for 20-30 minutes. Serve hot, and Enjoy!

Ingredients are :

• artichoke hearts (from a tin is fine)
• onion
• garlic
• oil
• angel hair
• vegetable broth or bouillon (enough to cook the angel hair)
• vegan white wine (optional)
• lemon juice
• salt and pepper

And the recipe is

Saute the onion and garlic in the oil (add a little of the artichoke water if you want) until they are soft. Add some lemon juice and the artichoke hearts (cut in quarters).

Meanwhile, cook the angel hair in the veggie broth until it’s done. Add the vegan wine to the artichoke hearts and cook for a bit. Add the pasta, along with the veggie broth, to the artichokes. Season with salt and pepper (or whatever else you like). Let it cook until the liquid has mostly evaporated (or leave it wet if you like).

Serve with some good vegan bread, or a nice big salad (or both). Enjoy!

Ingredients are :

• 100 grams of spaghetti
• 1/2 can chickpeas
• 2-3 garlic cloves
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon cumin
• 2tablespoon plain soya yogurt
• water
• salt
• squeeze of a lemon

And the recipe is

Cook spaghetti. While cooking speghetti, add all ingredients in a
blender adding water a little at a time to get a saucy
consistency. Pour over cooked spaghetti! DELICIOUS!

Ingredients are :

• 15 oz. can black beans, rinsed
• 11 oz. can mexican corn (corn w/ red and green bell peppers), drained and rinsed
• 1 pkg. Rice-A-Roni “Long Grain and Wild Rice” (vegan, as far as I can tell)
• 1 pkg. manicotti noodles
• 4 garlic cloves, minced
• 1/2 small onion, chopped
• cayenne pepper, garlic salt and lime juice, to taste
• 1 cup or so of jarred taco sauce
• green salsa, for garnish
• 1/2 bunch scallions (green onions), chopped, for garnish
• rice sour cream, for garnish

And the recipe is

Cook manicotti noodles in a large pot of salted, boiling
water until “al dente”. Meanwhile, cook Rice-A-Roni
according to package directions until done. Next, saute
garlic and onions in lightly oiled skillet over medium heat
until onions are transparent, about 3-4 minutes. Mix
in drained beans and corn with rice, season with cayenne
pepper, garlic salt and lime juice, and cook until warmed.
In a 9″x13″ baking dish, stuff manicotti noodles with cooked
rice/bean mixture using a spoon (similar to filling a penny
or dime roll) and lay side by side (you will probably have
extra bean mixture left over as a few of the noodles break).
Spoon taco sauce over stuffed noodles and bake at 350F for
35 minutes, or until thoroughly warmed. Garnish with green
salsa, scallions and rice sour cream and serve.

Note: A mixture of wild and white rice cooked with a variety
of favorite seasonings would suffice for the Rice-A-Roni;
it’s simply much faster to use a packaged rice mixture.

Ingredients are :

• de boles artichoke penne pasta
• handful chopped carrots (organic)
• 2 tablespoon chopped celery
• 3 tablespoon sesame tahini (raw is ok)
• Bragg’s Liquid Aminos
• 3 teaspoon olive oil

And the recipe is

Boil pasta according to box instructions,then strain. While pasta is still hot, add the
sesame tahini, carrots and celery. Then add Braggs amino acid sauce to taste
(I use a few good squirts) and the olive oil (best you
can find). Mix all toguether.

It’s kind of a mac and chese but
vegan and with a lot of healthfull ingredients. I don’t
recommend using any other pasta except de’boles. I made up
this recipe myself, and I feed it to my family and friends. They
all love it.

Ingredients are :

• 1 package barilla penne
• 1 package vegan Sloppy Joe mix, prepared as directed with veggie burger
• 1 medium/large jar of your favorite pasta sauce
• 1 red onion, sliced into very thin slices
• 4 cups fresh leaf spinach

And the recipe is

Mix the prepared sloppy joe mix with the veggie burger and Prego sauce, and set to simmer, while you boil the pasta according to the box directions.

Spread a thin layer of sauce in the bottom of two 7×11 casserole dishes. Layer red onions on top of sauce, and spinach leaves on top of that, splitting evenly between the two dishes. Using a slotted spoon, spoon the pasta out of the boiling water (so a bit of the water comes with it), in a layer on top of the spinach layers, and top off with the rest of the sauce, spooning it on and spreading it out evenly.

Place in a 400

Ingredients are :

• 2 cans hunts diced tomatos with green pepper, onion
• 1 box of thin spaghetti noodles
• pepper
• parsley

And the recipe is

All you have to do is cook up some noodles drain them, add
as much of the diced tomatos as you want to your noodles, i
believe one box goes with about 2 cans, heat the diced
tomatos or you can eat it cold, add some pepper and parsley
if needed and you got a really good low fat meal, if you
bought some fat free noodles if they make them then its
entirely fat free…