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Real butter combined with powdered sugar, vanilla, and a bit of milk makes one of the most delicious icings you will ever taste. You can easily swap out the butter and milk with vegan friendly ingredients. This guide contains instructions for making real buttercream icing (with vegan option).
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Our youngest daughter has gone vegan. 2 others are vegetarian which I can now cope with, but vegan? I have seen some recipes, but so many of the ingredients needed I have not seen in this country (Ireland). Can anybody post a simple main course that I could make her for her Christmas dinner?
I don't know if your daughter likes pasta but if I were vegan this is something I would eat as a main course for Christmas because it is oh so yummy. The tomatoes are Christmas red and you could either use either spinach pasta or green food coloring in regular pasta cooking water for Christmas green pasta. When buying the pasta be sure to read the ingredient label to make sure it does not include eggs or butter. Also, you can make this ahead, store the pasta and sauce separately in the fridge, when ready to heat just pile desired amount of pasta and sauce on a plate and microwave to heat for 1 to 3 minutes (depending on your microwave). Oh, and just omit the parmesan garnish for your daughter :-)
Deeli's Pasta Alla Checca
4 vine ripened tomatoes, seeded and diced
4 tsp minced garlic
1/2 cup chopped fresh basil
1/2 cup extra virgin olive oil
Salt to taste
Fresh parmesan cheese to taste, finely shredded
1 lb angel hair pasta or fettucini
Combine tomatoes, garlic, basil and olive oil in a lidded plastic storage container. Stir in salt. Cover and sit at room temperature for two to four hours, gently stirring once or twice.
Cook pasta until al dente according to package directions. Drain. Place hot pasta on serving plates, top with sauce, garnish with parmesan cheese and serve.
I found this recipe on food.com taken from Betty Crocker cookbook. I've modified it to be vegan
2 large courgettes
1 small onion chopped
2 Tbsp. oil
1/2 envelope (or more, depending on size of courgettes) PAXO stuffing mix
Scoop out pulp from courgettes and chop fine. Fry the pulp and onions in the oil until soft. add the paxo and mix well.
Fill the courgette cavity with the stuffing and bake in a moderate (180') oven till courgettes are softened and stuffing has browned. Serve with vegetables of your choice and roast potatoes.
Hope this helps.
I just want to thank the readers who supplied vegan recipies in answer to my request, They were very helpful and I am delighted to say since then. She has discovered many vegan recipies and enjoys trying them out.
I'm looking for a vegan "meat" loaf that has cashews and or peanuts in it. I had it a few years ago. It was delicious, but the lady would not give me her recipe.
By Patricia from Montreal, Quebec
Here's a recipe I found at mercyforanimals.org
3 cups of cooked lentils
3 cups cooked millet
3 cups steamed brown rice
1 cup whole wheat bread, crumbled (3 slices)
1/2 cup dry oatmeal or cornmeal
1/2 cup almond or cashews, ground fine
1/4 cup sunflower seeds, ground fine (optional)
approximately 3/4 cup of tomato juice
1 Tbsp. of oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped tomato
1 heaping Tbs of sage
1/2 tsp celery seed, ground
salt to taste, garlic power (optional)
Lightly sauté onions in a mixture of water and oil.
Add celery and tomatoes. Sauté until slightly softened (the celery, if not over-cooked, gives a nice "crunch" to the loaf). Combine all the ingredients and mix well, add bread crumbs and tomato juice to make stiff. Add water if the mixture seems too dry.
Place in lightly oiled loaf pans. Bake at 350° F for 1 hour. Serve with vegan gravy (optional).
here is one I found on this website:
Thanksgiving "Meat" Loaf 350°
(use vegan versions):
Substitute for 2 eggs (mix 1 TBSP arrowroot powder, 1 Tbsp. corn starch & 4 TBSP water)
1 TBSP soy sauce
1 box medium firm silken tofu (350 g)
3/4 C chopped walnuts
1 packet vegan dried onion soup mix (1.5 oz)
1 tsp oil
1-1/2 C chopped onion
2/4 C chopped celery
2 C chopped mushrooms (use portobello mushrooms for a heartier taste)
1-1/2 tsp each of oregano & basil
1/2 tsp sage
1-1/2 C bread crumbs
Variations: To make it stick together better, try lowering the bread crumbs to 3/4 C & adding one of the following: 1 extra box of tofu or
1 C instant mashed potato flakes or
1 to 1-1/2 C cooked brown rice or 1
1 C burger-style crumbles
Mix egg substitute, soy sauce, tofu & onion soup mix together in blender. Add walnuts & blend 'til smooth.
Saute vegetables 'til onions are transparent (add other diced veggies if you wish - eg. peppers, carrotsetc). Add herbs/spices while vegetables are frying.
Mix blender ingredients, cooked vegetables & bread crumbs together in a large bowl. Press into a greased loaf pan. (OR as user giraelei suggests, "Instead of a loaf pan, I usually use a square cake pan & liberally coat loaf w/ketchup so it gets kind of burnt & caramelized. Yum!")
Bake for 1 hour & 15 mins. Let cool slightly. Turn loaf out & slice. Even the most obstinate meat eaters love it. It is also excellent the next day cold on a sandwich with a bit of mustard.
I thank you very much for you kindness, I will try soon as I purchase what I'm missing.
Thank you, Patricia