Yes, pizza can be vegan. The best thing about this recipe is that you can add whatever toppings you like. Try jalapeño and pineapple or fresh spinach, mushroom and onion. You can add soy cheese or leave it off. If you don’t like a thick crust, divide the dough in half and make two thin crusts. It’s all about you with this tasty recipe.

Vegan Pan Pizza

Ingredients:

• 1 package active dry yeast
• 3/4 cup lukewarm water
• 1 tablespoon vegan sugar
• 2 cups flour
• 2 teaspoons oregano
• 1 1/2 teaspoons basil
• 1 teaspoon garlic powder
• 1/2 teaspoon thyme
• 1 teaspoon salt
• 3 tablespoons olive oil, divided
• 1 tablespoon of cornmeal
• 1 cup pizza sauce
• toppings of your choice

Directions:

1. Mix the yeast with the lukewarm water and sugar and let stand 10 minutes.
2. Meanwhile, mix together flour, herbs and salt.
3. Add 1 tablespoon of the olive oil in yeast mixture and then pour it into the flour mixture. Mix until it is dough.
4. Knead for 5 minutes. Add more flour if sticky. Let it stand 1 1/2 hours in warm, non drafty place.
5. When dough has risen, oil a deep dish 8-9 inch pan with the remaining 2 tablespoons olive oil.
6. Spread 1 tablespoon of cornmeal on a dry flat surface and roll out the dough till about 9 inches in diameter.
7. Place in pan.
8. Add the sauce and toppings.
9. Bake at 425 degrees for 15-20 minutes.

[Recipe courtesy of Vegweb.com]

This is a light pasta dish that has a bit of a kick. If you like things really spicy, add a little more red pepper flakes. Although Angel Hair is the recommended pasta, this will work for any type of pasta. You can add veggies like shredded carrots, sauteed mushrooms or shredded zucchini. The original is great, but play around with it and make it your own.

Vegan Pasta Pascal

Ingredients:

• 5 tablespoons olive oil
• 4 cloves garlic, minced
• 1 onion, chopped
• Pinch of red pepper flakes
• 1 (15 ounce) can diced tomoatoes, drained
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• salt and pepper to taste
• 1/2 pound angel hair pasta

Directions:

1. In a medium skillet over medium-high heat, saute onion in oil 1 to 2 minutes.
2. Stir in garlic, crush red pepper flakes in your hand and add then cook 2 minutes more.
3. Stir in tomatoes, oregano, basil, salt and pepper. Reduce heat to medium-low and let simmer.
4. Bring a large pot of to a boil. Once boiling, salt the water.
5. Add pasta and cook for 3 to 5 minutes or until al dente; drain.
6. Toss hot pasta with tomato mixture and enjoy.

[Recipe courtesy of Allrecipes.com]

Breakfast is the most important meal of the day and this recipe will get your day off to a yummy and fulfilling start. Full of fruit and whole grains, your body will thank you for eating it.

Vegan Strawberry Apple Breakfast Burrito

Ingredients:

• 1 large whole wheat tortilla
• 1/2 royal gala apple or granny smith
• 3-4 strawberries
• 1/2 tablespoon peanut butter (or more)
• sugar and pumpkin pie spice to taste
• margarine

Directions:

1. Core and halve the apple.
2. Cut the apple and strawberries into thin slices.
3. In the middle of the tortilla, layer half the apples and add a little sugar/spice.
4. Add a layer of strawberries, and top with more sugar/spice.
5. Top with the remaining apples, and again top with the sugar/spice.
6. Spread a very thin layer of PB around the edge of the tortilla.
7. Fold two sides in and then fold the other two sides (to get a square).
8. Spread some margarine on the folded side.
9. Heat frying pan over medium-low heat.
10. Press burrito down in frying pan.Spread margarine on the other side before you flip it over.
11. Cook until both sides are nicely browned, about 5-7mins on each side.

[Recipe courtesy of Vegweb.com]

Sloppy joes have been a staple in American cooking for years. Here is the vegan answer to an old favorite. Lentils take the place of ground meat and tamari gives this sandwich a new zing. Kids and adults will love this messy and healthy meal. After a long day at work and school, you will love coming home to the wonderful smells of Sloppy Lentils cooking, and dinner will be on the table in a snap.

Vegan Sloppy Lentils Recipe

Ingredients:

• 1 medium-size yellow onion, chopped
• 1 small red or green bell pepper, seeded and chopped
• 1 tablespoon chili powder
• 1 1/2 cups dried brown lentils, picked over and rinsed
• One 14.5-ounce can crushed tomatoes
• 3 cups water
• 2 tablespoons tamari or other soy sauce
• 1 tablespoon prepared mustard
• 1 tablespoon light brown sugar or a natural sweetener
• 1 teaspoon salt
• Freshly ground black pepper
• 4 to 6 buns/rolls

Directions:

1. Heat a medium-sized non-stick skillet over medium heat.
2. Add the onion and bell pepper, cover, and cook until softened, stirring often, about 5 minutes.
3. Add the chili powder, stirring to coat.
4. Transfer the onion mixture to a 3 1/2- to 4-quart slow cooker.
5. Add the lentils, tomatoes, water, tamari, mustard, brown sugar, salt, and pepper to taste and stir to combine.
6. Cover and cook on Low for 8 hours.
7. When you get home, preheat broiler on oven.
8. Slice buns/rolls and place on broiler safe baking sheet, inside facing up.
9. Place buns/rolls in oven for 2-3 minutes or until they are toasted. Keep an eye on them as they can burn easily.
10. Serve sloppy lentils on the toated buns/rolls with your favorite condiments, sides and lots of napkins.

Serves: 4 to 6

[Recipe Courtesy of Fatfreevegan.com]

Summertime is the best season for salads. This salad is bursting with great flavors, lots of color and a lot of crunch. Vegan Mexican Bean Salad is so hearty, you could serve it as a main dish instead of on the side. Make the salad one to two days ahead for the best result.

Vegan Mexican Bean Salad

Salad Ingredients:

• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package of frozen corn thawed or 1 (15 ounce)
• 1 red onion, chopped

Salad Dressing:

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 1 clove crushed garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground black pepper
• 1-2 tablespoons vegan white sugar
• 3/4-1 tablespoon salt
• 1 dash hot pepper sauce
• 1/2 teaspoon chili powder

Salad Directions:

1. In a very large bowl, combine salad ingredients and stir.
2. In small bowl, whisk together olive oil, vinegar, lime and lemon juice, garlic, cilantro, cumin and black pepper.
3. Add smaller amounts of sugar and salt to dressing mixture and whisk. Add more to taste.
4. Add hot sauce and chili powder to taste.
5. Poor dressing over salad and combine until salad is coated.
6. Cover and chill overnight or at least several hours.
7. Serve salad well chilled.

[Recipe courtesy of Allrecipes.com]