Here is a Vegan recipe for cornbread that has gotten some great reviews.   Enjoy!

Vegan Cornbread Recipe

Ingredients:

• 1 tablespoon refined coconut oil, melted or safflower oil, plus a little more for the baking pan
• 1 1/2 cups yellow cornmeal
• 1 1/4 cups whole wheat pastry flour
• 3/4 cup evaporated natural cane sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1 1/2 cups soymilk
• 1/2 cup silken tofu

Directions:

1. Preheat oven to 425 degrees.
2. Oil a 13×9 inches baking pan, set aside.
3. Combine cornmeal, flour, sugar, baking powder, and salt in a bowl, set aside.
4. In blender, combine milk, tofu, and 1 tablespoon oil until smooth.
5. Stir the blended mixture into the cornmeal mixture then pour into the oiled baking pan.
6. Bake for about 20 min- until golden brown and edges start to pull away from the pan.
7. Let cool and pig out!

[Recipe Courtesy of Recipe Zaar]

This is an easy and simple dish that is full of nutrition. Pumpkin and carrots are full of Vitamins A & C and Folate. This dish has an Asian flavor and makes a great side dish or main dish when served with white rice. The orange and black color make it a great dish to serve in the fall, but Vegan Stir-Fried Pumpkin is great any time you can find fresh pumpkin.

Vegan Stir-Fried Pumpkin

Ingredients:

• 3 tablespoons olive oil
• 1/2 cup chopped onion
• 1 teaspoon minced garlic
• 4 cups cubed fresh pumpkin
• 1/2 cup grated carrot
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 teaspoons black sesame seeds

Directions:

1. Heat the oil in a large skillet. Add the onion and garlic; cook and stir until the onions begin to brown.
2. Stir in the pumpkin, carrot, soy sauce, salt, and pepper; cook another 5 to 7 minutes, until pumpkin is tender.
3. Sprinkle with sesame seeds before serving.

[Recipe Courtesy of Allrecipes.com]

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]

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]