This vegan tuna salad is one of our go to meals when we are feeling super hungry but don’t want to cook.
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Archive for the ‘Sandwiches and Spreads’ Category
This recipe is one of my favorites because it has a ton of leeway. No red peppers? Use green peppers or toss in the leftover cooked veggies from last night. No quinoa? Leftover millet or even brown rice would do the job just fine. Just imagine cleaning out the fridge one a week on taco night!
The delicious elements in this sandwich can used in variety of ways, including salads, wraps, potatoes and stir fries. –grafx1
This may sound like one of my weirdest recipes, but trust me, it really works.–Kathy Hester
This tofu-based filling is reminiscent of a traditional egg and mayo salad recipe, but studded with raw veggies that provide color as well as a little crunch.
Makes 6 large burgers
I have to say our Pita sandwich dinner turned out quite delicious! The crispy baked falafel patties were well flavored with a blend of fresh herbs and traditional middle eastern spices. –kaitsinsidedish
I Love this spread. It is absolutely awesome on my buckwheat pizza crust , with pasta, on bread, or just as dipping sauce for veggies.–Jarafel
The delicious blend of southwestern flavor paired with the the creamy pureed black beans make for an exquisitely flavorful veggie patty. Plus adding the cornmeal to the mixture also helped to give these patties a crispy texture once baked. –from kaitsinsidedish
The trick to this great salad is the marinating and baking of the tofu.
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.
If you’ve been craving the deep-fried falafel served in Middle Eastern restaurants but don’t want all the fat, this baked falafel is for you. Cooked chickpeas are combined with a blend of exotic herbs and spices, formed into a patty, and then pan-browned before baking. Stuff it into a warm pita with crispy vegetables and top it with tahini sauce–delicious!
Submitted by Courtney (from Cooking Light Magazine)
Submitted by: Courtney (from Vegetarian Times)
This is really yummy in sandwiches or on toast with sliced fresh tomatoes and other traditional sandwich veggies. And it’s especially good with a little roasted garlic spread on the bread or toast as well!
- Vegan Chicken Gumbo with Soy CurlsSpicy and hearty, this vegan chicken gumbo will satisfy your craving for Cajun food with no added fat. This is one of those dishes that improves with age, so consider making it a day ahead of serving.(...)Read the rest of Vegan Chicken Gumbo with Soy Curls (1,161 words) © svoisin for FatFree Vegan Kitchen, 2019. |... […]
- Hold Onto Your Heart (and Pumpkin Spice Biscotti)At this season of thankfulness, I am counting some blessings, both quiet and profound. Cotton and I have carried on the tradition of walking early in the morning we started late last Spring with Romeo when I was recovering from the chemical pneumonia prompted by exposure to diesel exhaust. It was such a beautiful part […]