Vegan and vegetarian recipes

                    Vegan lasagna

Here's a recipe for vegan lasagna that serves 8-10 people:

Ingredients:

• 12 lasagna noodles, cooked according to package directions
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (24-ounce) jar of your favorite tomato sauce
• 1 (14-ounce) can of diced tomatoes
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (16-ounce) package firm tofu, drained and crumbled
• 2 cups fresh spinach, chopped
• 1 (8-ounce) package vegan mozzarella cheese, shredded
• Fresh basil leaves, for garnish (optional)

Instructions:

1. Preheat the oven to 375°F.

2. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 5-7 minutes, or until the onion is tender.

3. Add the garlic and sauté for 1-2 minutes, or until fragrant.

4. Add the tomato sauce, diced tomatoes, oregano, basil, salt, and black pepper. Stir to combine, and bring the mixture to a simmer. Let it cook for 10-15 minutes, or until the sauce has thickened.

5. In a separate bowl, mix together the crumbled tofu and chopped spinach.

6. In a 9x13 inch baking dish, spread a thin layer of the tomato sauce on the bottom. Place a layer of cooked lasagna noodles on top of the sauce, followed by a layer of the tofu and spinach mixture, and a layer of shredded vegan mozzarella cheese. Repeat the layers until all of the ingredients have been used up, ending with a layer of the tomato sauce and shredded vegan mozzarella cheese.

7. Cover the baking dish with foil, and bake for 30 minutes. Remove the foil, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

8. Let the lasagna cool for a few minutes, then garnish with fresh basil leaves, if desired.

Enjoy your delicious vegan lasagna!

Stuffed sweet potatoes recipe

Here's a recipe for stuffed sweet potatoes:

Ingredients:

• 4 medium-sized sweet potatoes
• 1 can black beans, drained and rinsed
• 1/2 cup frozen corn kernels, thawed
• 1/2 cup chopped red onion
• 1/2 cup chopped fresh cilantro
• 1/4 cup diced jalapeño peppers (optional)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1/4 cup vegan sour cream
• Juice of 1 lime

Instructions:

1. Preheat the oven to 400°F.

2. Wash and scrub the sweet potatoes, and prick them a few times with a fork. Place them on a baking sheet, and bake for 40-50 minutes, or until they are tender and can be easily pierced with a fork.

3. While the sweet potatoes are baking, prepare the filling. In a large bowl, combine the black beans, corn, red onion, cilantro, jalapeño peppers (if using), cumin, chili powder, salt, and pepper. Mix well.

4. When the sweet potatoes are done, remove them from the oven and let them cool for a few minutes. Slice each sweet potato in half lengthwise, and use a fork to fluff up the flesh.

5. Spoon the bean and corn mixture on top of each sweet potato half.

6. In a small bowl, mix together the vegan sour cream and lime juice. Drizzle the mixture over the stuffed sweet potatoes.

7. Serve immediately, garnished with additional chopped cilantro or diced jalapeño peppers, if desired.

Enjoy your delicious and nutritious stuffed sweet potatoes!

Vegan sushi rolls

Here's a recipe for vegan sushi rolls:

Ingredients:

• 3 cups sushi rice
• 3 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 4 sheets nori
• 1 avocado, sliced
• 1 small cucumber, peeled and sliced
• 1 small carrot, peeled and sliced
• 1 small bell pepper, seeded and sliced
• 1 small mango, peeled and sliced
• 1/4 cup pickled ginger
• Soy sauce, for serving
• Wasabi, for serving

Instructions:

1. Rinse the sushi rice under cold water until the water runs clear. Place the rice in a large pot with 3 cups of water, and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.

2. Remove the pot from the heat and let it sit, covered, for 10 minutes. Meanwhile, in a small saucepan, combine the rice vinegar, sugar, and salt. Heat the mixture over low heat, stirring until the sugar has dissolved.

3. Transfer the cooked rice to a large bowl. Add the vinegar mixture, and stir to combine.

4. Lay a sheet of nori shiny side down on a sushi mat or piece of plastic wrap. Wet your hands, and take a handful of rice, spreading it evenly over the nori, leaving a 1-inch border at the top edge.

5. Add your desired fillings on top of the rice, about 1/3 of the way up from the bottom edge. Roll the sushi tightly, using the mat or plastic wrap to help you. Wet the top border of the nori with a little bit of water, then press the roll to seal.

6. Repeat with the remaining nori sheets and fillings.

7. Slice each roll into 6-8 pieces, and serve with pickled ginger, soy sauce, and wasabi.

Enjoy your homemade vegan sushi rolls!

Quinoa salad

Here's a recipe for a quinoa salad:

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 teaspoon salt
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh basil
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 small red onion, chopped
• 1 can chickpeas, drained and rinsed
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon honey
• Salt and pepper, to taste

Instructions:

1. In a medium saucepan, combine the quinoa, water, and salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the water has been absorbed.

2. Remove the quinoa from the heat, fluff it with a fork, and let it cool to room temperature.

3. In a large bowl, combine the cooled quinoa, parsley, mint, basil, bell peppers, red onion, and chickpeas.

4. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.

5. Pour the dressing over the quinoa salad, and toss to combine.

6. Cover and refrigerate the salad for at least 30 minutes, or until ready to serve.

Enjoy your delicious and nutritious quinoa salad!