Recipes from 1,000 Vegan Recipes

Here’s a small sampling of recipes from 1,000 Vegan Recipes:

Savory Artichoke Squares

Imbued with the flavors of artichoke and walnuts, these tasty squares can be made ahead and reheated in a moderate oven. If cooking for a crowd, this recipe is easily doubled..

• 1 (10-ounce) package frozen artichoke hearts or 1 (15-ounce) can artichoke hearts, well drained (not the marinated kind)
• 1/4 cup plus 2 tablespoons olive oil
• 1 large yellow onion, coarsely chopped
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons finely chopped fresh parsley, divided
• 1/2 teaspoon dried thyme
• 1/2 cup unsweetened soymilk
• Salt and freshly ground black pepper
• 2 tablespoons vegan Parmesan
• 1/2 cup coarsely chopped walnuts

1. Preheat the oven to 425°F.Lightly oil an 8-inch square baking pan and set aside. If using frozen artichoke hearts, in a medium saucepan of boiling salted water, cook the artichoke hearts until tender, about 10 minutes. Drain and set aside to cool.

2. In a medium skillet, heat 2 tablespoons of the oil over medium heat. Add the onion, cover, and cook until soft, about 7 minutes. Set aside to cool.

3. In a medium bowl, combine the flour, baking powder, and salt. Add the remaining 1/4 cup oil and stir until the mixture resembles coarse crumbs. Add the parsley, thyme, and soymilk and stir to combine. Stir in about half the onions and spread the mixture evenly into the bottom of the prepared pan.

4. Chop the cooked artichoke hearts and combine with the remaining cooked onions. Add salt and pepper, to taste. Spread the artichoke and onion mixture on top of the dough and sprinkle with the Parmesan and walnuts. Bake until hot and cooked through, about 20 minutes. Cut into squares. Serve immediately sprinkled with the remaining 1 tablespoon parsley.

Makes 9 squares

Singapore Noodles with Tempeh

This popular Indonesian dish is also known as Bami Goreng or Mee Goreng, a counterpart to rice dish Nasi Goreng. Tofu or seitan may be used instead of tempeh, if you prefer.

• 8 ounces tempeh, cut into 1/2-inch dice
• 8 ounces rice vermicelli
• 1 tablespoon toasted sesame oil
• 2 tablespoons canola or grapeseed oil
• 3 tablespoons soy sauce
• 1/3 cup creamy peanut butter
• 1/2 cup unsweetened coconut milk
• 1/2 cup water
• 1 tablespoon fresh lemon juice
• 1 teaspoon sugar
• 1/2 teaspoon ground cayenne
• 1 medium red bell pepper, coarsely chopped
• 3 cups shredded cabbage
• 1 cup coarsely chopped green onions
• 3 garlic cloves
• 2 teaspoons grated fresh ginge
• 1 cup frozen peas, thawed
• Salt
• 1/4 cup coarsely chopped unsalted roasted peanuts, for garnish
• 2 tablespoons minced fresh cilantro, for garnish

1. In a medium saucepan of simmering water, cook the tempeh for 30 minutes. Drain and blot dry. Soak the rice vermicelli in a large bowl of hot water until softened, about 5 minutes. Drain well, rinse, and transfer to a large bowl. Toss with the sesame oil, and set aside.

2. In a large skillet, heat 1 tablespoon of the canola oil over medium-high heat. Add cooked tempeh and cook until browned on all sides, adding 1 tablespoon of the soy sauce to add color and flavor. Remove the tempeh from the skillet and set aside.

3. In a blender or food processor, combine the peanut butter, coconut milk, water, lemon juice, sugar, cayenne, and the remaining 2 tablespoons soy sauce. Process until smooth and set aside.

4. In a large skillet, heat the remaining 1 tablespoon canola oil over medium-high heat. Add the bell pepper, cabbage, garlic, green onions, and ginger and cook, stirring occasionally until softened, about 10 minutes. Reduce heat to low, stir in the peas and the browned tempeh and softened noodles. Stir in the sauce, add salt to taste, and simmer until hot.

5. Transfer to a large serving bowl, garnish with the chopped peanuts and cilantro, and serve.

Serves 4

Grilled Vegetable Skewers with Charmoula Sauce

Charmoula sauce is a fragrantly herbal Moroccan sauce traditionally used to flavor fish dishes. In this recipe it is paired with a wide variety of vegetables, but I also like to use it for grilled tofu or portobello mushrooms. If using wooden skewers, soak them in water for at least 1 hour before use to prevent burning.

• 3/4 cup coarsely chopped fresh parsley
• 3/4 cup coarsely chopped fresh cilantro
• 3 garlic cloves, crushed
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground cayenne
• 3 tablespoons fresh lemon juice
• 1/3 cup olive oil 4 large shallots, halved lengthwise
• 1 medium red bell pepper, cut lengthwise into 1 1/2-inch squares
• 1 small eggplant, cut into 1-inch chunks
• 1 medium zucchini, cut into 1-inch chunks
• 12 white mushrooms, lightly rinsed and patted dry
• 12 ripe cherry tomatoes

1. In a blender or food processor, combine the parsley, cilantro, and garlic and process until finely minced. Add the coriander, cumin, paprika, salt, cayenne, lemon juice, and oil. Process until smooth. Transfer to a small bowl.

2. Preheat the grill. Thread the bell pepper, eggplant, zucchini, mushrooms, and tomatoes onto skewers and arrange them in a shallow baking dish. Pour about half of the charmoula sauce over the skewered vegetables and marinate at room temperature for 20 minutes.

3. Place the skewered vegetables on the hot grill directly over the heat source. Grill until the vegetables are browned and tender, turning once halfway through the grilling, about 10 minutes total. Transfer to a platter and spoon the remaining sauce over all. Serve immediately.

Serves 4

Variation:

Broiled Vegetable Skewers: Arrange the skewered vegetables on a broiler pan and place under the broiler, about 4 inches from the heat. Broil until cooked on the inside and browned on the outside, about 8 minutes total, turning once halfway through.

Coconut Pistachio Rice Pudding

This luscious rice pudding was inspired by two of my favorite rice desserts: the sweet sticky rice of Thailand and Indian kheer which is often made with pistachios and cardamom. Fresh chopped mango make a good addition, whether chopped and stirred right into the pudding or spooned on top as a garnish – or a little of both.

• 1 (13.5-ounce) can unsweetened coconut milk
• 1/2 cup soy milk
• 1/2 cup sugar
• 2 1/2 cups cooked rice
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon ground cardamom or allspice
• 1/8 teaspoon salt
• 1/2 cup shelled pistachio nuts, coarsely chopped
• 1/2 cup sweetened shredded coconut

1. In a large saucepan, combine coconut milk, soy milk, and sugar, and bring almost to boil, stirring to dissolve the sugar.

2. Add the cooked rice, vanilla, cardamom, and salt, and simmer over medium-low heat for 20 minutes, or until desired consistency is reached, stirring occasionally.

3. Stir in the pistachios and coconut and let cool. Cover and refrigerate until well chilled. Serve in individual dessert bowls.

Serves 6