Archive for the ‘Meat Substitutes’ Category


Pan Fried Tofu and Mushroom Gravy

This is my traditional Thanksgiving turkey substitute, adapted from the New Farm Cookbook:


Lentil Rice Loaf

Cook 1 and 1/2 cups lentils in 2 and 1/2 cups water. Mash very well and then add:
2 chopped, cooked onions…


“Meat” Loaf

This was posted by Faith on the McDougall list, and several people made it and liked it.


Marinated Portobella Sandwich

I like to serve this with a fresh salad full of different greens including arugula, lots of veggies, avacado, and apricot slices (or peach, nectarine, etc.), and use a raspberry dressing.


Sweet Potato Black Bean Quinoa Burger

These were marvelous baked in the oven and put on buns with lots of rhubarb chutney and tomato and lettuce. I have not yet played with the amounts to come up with how to convert it to a “meat”loaf or “meat”balls but I bet it would be good that way.


Adobo Bean Loaf

1 cup cooked black beans
1/2 cup cooked white rice…

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    • 911 Vegan Gravy
      People new to oil-free vegan diets often ask what they can put on baked potatoes.  If you’re used to using margarine or butter, it can be intimidating to be told that you need to either (a) get used to potatoes plain or with new toppings such as salsa or (b) make a cheesy sauce or gravy […]

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    • One Bowl Mix and Bake “Pumpkin” Millet Pudding
      One of the things I’m most thankful for each Fall is that it’s time to eat orange food. And one of my favorite orange foods since I was a little kid has always been winter squash. If I’m going to eat it for dinner, either stuffed or right out of the skin, two of my […]