This list should comprehensively (and deliciously) answer the question, “What DOES a vegan eat?”  (Obviously everything gets veganized.)

SALADS

  • Green – add veggies, grains, beans, nuts/seeds, dried/fresh fruit
  • Spinach – with almonds, dried cranberries, sweet mustard dressing
  • Caesar – with garlic croutons & pine nuts
  • Pasta – with garbanzo beans, black olives, cucumbers, red onion, radish, cauliflower
  • Four Bean – with onions, mustard vinaigrette
  • Potato – with celery, onion, diced pickle
  • Mexi – with black beans, corn, lime, cilantro, spices
  • Taco – with pinto beans, avocado, corn, lime, salsa, tortilla chips
  • Tabbouleh – with quinoa/bulgur, cucumber, tomato, lemon, parsley
  • Asian Cabbage – with rice/soba noodles, tofu, shiitake, edamame, pineapple, sesame, peanuts
  • Coleslaw – with carrot, onion, red pepper, red cabbage
  • Broccoli Slaw – with almonds, sesame seeds, dried cranberries, soy bacon bits
  • Greek – with kalamata olives, artichoke, cucumber, tomato, hummus, pita bread

SALAD DRESSINGS

Use these refrigerator/pantry staples…

  • Vegenaise
  • Vinegars (apple cider, red wine, balsamic, rice, champagne, berry-flavored)
  • Tomato paste, ketchup
  • Olive oil, flax oil
  • Lemon juice (fresh, or frozen in ice cube portions)
  • Agave nectar
  • Bubbies Horseradish
  • Mustard
  • Relish
  • Tahini
  • Tamari
  • Ginger juice
  • Raw nuts/seeds (i.e. cashew, sunflower, sesame)
  • Fruit juices (orange, pineapple) – freeze in ice cube tray portions
  • Fresh herbs
  • Spices

To create…

  • Thousand Island
  • French
  • Vinaigrette
  • Lemon juice and olive oil
  • Agave mustard
  • Thin hummus
  • Asian dressings:  Orange sesame ginger/peanut/teriyaki
  • Green goddess
  • Ranch
  • Caesar
  • Creamy Horseradish Dill

BURGERS/SANDWICHES

ON A BUN…

  • Portobello mushroom burger
  • Bean/grain/nut burgers
  • Chick’n burger (with Gardein Chick’n Scallopini)
  • Sloppy Joe – with lentils or pulsed tempeh
  • BBQ Tofu/Tempeh
  • Beer-battered Tempeh “fish” and tartar sauce

ON A HOAGIE…

  • Veggie Dogs – Field Roast or Tofurky sausage on a hoagie with sauerkraut, onions and mustard
  • Italian Meatball – with beanballs or Italian Field Roast/Tofurky and spaghetti sauce
  • Philly Cheezsteak – with Wild Mushroom Field Roast, garlic aioli, mozzarella style Daiya, sauteed green peppers and onions

INSIDE BREAD…

(or use a tortilla to make any of the above a “wrap”)

SOUPS

  • Chili
  • Split Pea
  • Lentil
  • Minestrone
  • Carrot Ginger
  • Peanut Pumpkin
  • Squash
  • Creamy Potato & Greens
  • Miso/Asian
  • Jambalaya/Gumbo
  • Pho
  • Creole Red Bean
  • Curry
  • Onion
  • Cheezy Broccoli

ASSORTED

  • Loaded Baked Potato
  • Tofu loaf/Meatless loaf
  • Stuffed pepper
  • Cabbage roll
  • Stroganoff w/ mushroom, peas, non-dairy sour cream
  • Chickpea cutlet
  • Mock crab cake
  • Gardein Crispy Tenders
  • Falafel
  • Paella
  • Pot pie
  • Shepherd’s pie
  • Veggie kabobs
  • Frittata
  • Quiche

BARBEQUE

  • BBQ tempeh/tofu/seitan
  • Baked beans
  • Cornbread
  • Coleslaw

HARVEST MEAL

PASTA/ITALIAN

  • Pasta & sauce with mushroom saute or Nate’s Meatless Meatballs/beanballs
  • “Browned butter & Mizithra” over angel hair pasta using olive oil, garlic and (cold) mozzarella style Daiya
  • Lemon piccata sauce with garlic, onion, artichokes, kalamata olives, capers over angel hair pasta or quinoa
  • Lasagna/Manicotti
  • Pizza
  • Polenta & greens with red sauce
  • Mac & cheez

MEXICAN

  • Taco, tostada, burrito
  • Enchilada baked in sauce
  • Use Yves ground for taco meat or Field Roast Mexican sausages
  • Mole sauce

ASIAN STYLE

  • Teriyaki stir-fry
  • Tandoori tempeh
  • Curries with coconut, raisin, peanuts
  • Spring rolls
  • Thai peanut sauce over soba noodles
  • Sushi rolls
  • Dal with Basmati rice & pita bread

BREAKFAST