This heart-healthy stir-fry is so good and easy to make that it will become a family favorite.
- soy sauce
- cornstarch
- distilled white vinegar
- minced fresh ginger
- minced garlic
- red pepper flakes
- small bunch broccoli
- green onions
- vegetable broth
If you’re wary of replacing the dairy in your recipes, never fear—blended tofu makes a great substitute for soft cheese.
- tomato sauce
- minced fresh basil
- lemon juice
- garlic powder
- sugar
- firm tofu
- soft tofu
- frozen chopped spinach
- lasagna noodles
This is VN’s signature Macaroni & Cheese, and we absolutely couldn’t live without it. Serve it to your omni friends and family members and watch as they convert under the influence of the nutritional yeast-free cheese sauce. We honestly make this recipe at least once a month—it’s just that delicious! Oh, and there’s the added bonus of sneaking in a few veggies, which makes this comfort food more than just a pretty plate.
- • 4 quarts water
- • 1 tablespoon sea salt
- • 8 ounces macaroni
- • 2 tablespoons + 1/3 cup non-hydrogenated margarine
- • 1 cup water
- • 1/4 cup raw cashews
- • 2 teaspoons sea salt
- • 1/4 teaspoon Dijon mustard
- • 1/4 teaspoon black pepper
- • 1/8 teaspoon cayenne
- • 1/4 teaspoon paprika
- all-purpose flour - organic
- baking soda
- firmly packed organic brown sugar
- organic granulated sugar
- egg OR about 2 1/2 tsp Ener-G egg replacer mixed with 3 tbsp warm water
- rolled oats
- vegan chocolate chips
This is VN’s signature Macaroni & Cheese, and we absolutely couldn’t live without it. Serve it to your omni friends and family members and watch as they convert under the influence of the nutritional yeast-free cheese sauce. We honestly make this recipe at least once a month—it’s just that delicious! Oh, and there’s the added bonus of sneaking in a few veggies, which makes this comfort food more than just a pretty plate.
- • 4 quarts water
- • 1 tablespoon sea salt
- • 8 ounces macaroni
- • 2 tablespoons + 1/3 cup non-hydrogenated margarine
- • 1 cup water
- • 1/4 cup raw cashews
- • 2 teaspoons sea salt
- • 1/4 teaspoon Dijon mustard
- • 1/4 teaspoon black pepper
- • 1/8 teaspoon cayenne
- • 1/4 teaspoon paprika
This recipe can be easily doubled to serve four as a main course or eight as an appetizer.
- • 1 tsp. oregano
- • 1 tsp. basil
- • 1 clove garlic minced
- • 1/4 green pepper finely diced
- • 1 medium onion finely diced
- • 1 carrot peeled and finely diced
- • 2 tsp. extra virgin olive oil
- • 4 medium Portabello mushrooms
Better than what mom used to make. Serve it with ketchup, mashed potatoes, and gravy.
- vegetable oil
- beef–flavor Gimme Lean Beef
- ketchup
- garlic salt
- Coating ingredients:
- ketchup
- brown sugar
- dry mustard
- nutmeg
- Sauce:
- water
- garlic
- basil
- oregano
- cayenne pepper
- salt to taste
- freshly ground black pepper
- nutmeg
- nutritional yeast
- garlic
- salt to taste
- fettuccine
- ground flax seed
- hot water
- water
- pure maple syrup
- unsweetened cocoa powder
- vanilla extract
- whole wheat flour
- unbleached white flour or cake flour
- unbleached cane sugar
- ground cinnamon
- Paprika or white pepper
- Sauce ingredients:
- water
- plain soymilk
- nutritional yeast
- cornstarch
- lemon juice
- garlic powder
- onion powder
- raw cashew butter
- white miso