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TELL VT: What family recipe have you veganized?

TELL VT: What family recipe have you veganized?

grilled eggplant involtini

What family recipe have you veganized? The Grilled Eggplant Involtini pictured above—our version of a classic beef recipe—is a VT staff favorite! Share your answer below and see what others have to say. Our favorite responses will be published in the March issue of Vegetarian Times.


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Spanakopita--We use crumpled tofu instead of cheese and olive oil instead of butter! Of course, the phyllo dough should be vegan as well, which is easy to find in the frozen section, just read the labels!

It may sound like a "typical" answer, but I've perfected and surpassed my family's chili recipe with a vegan one of my own that's won acclaim from all of my family members. They also love my vegan autumn bread (pumpkin, apple, chai and brandy flavors).

Stuffed cabbage rolls, except we call them deconstructed cabbage rolls. No more boiling the cabbage, instead I shred it with the mandolin and sautee onions, garlic crumbles and cabbage (plus any other veggies I have in the fridge, zucchini being one of the favorite) along with wild rice to make a hearty, low fat, quick meal.

I have a hearts of palm salad that is to die for. (The original calls for ham). I also cook a pasta fagioli that is incredible too.

Brunswick stew! It's a Southern traditional recipe that's usually laced with chicken and pork and sometimes even squirrel But it's also got tons of vegetables like tomatoes, corn, green beans, potatoes, and okra. Turns out, you don't need the meat. You do need lots of black pepper to keep it tasting authentic.

one of my mom's best was her stuffed cabbage with tomatoes & raisins, now i make mine with tvp instead of chopped meat, i think it's a keeper!

Kasha and bowties,(Buckwheat and bowtie noodles) oil, instead of butter, vegan brown gravy consisting of mushrooms, tamari sauce, onins,green peppers!

Vegan "cheesy" noodles for our 3 little ones. Warm together: Braggs, tahini, nutritional yeast, soy milk, vegan butter, onion/garlic powder. Serve over any noodles/we use gluten free kid shapes pasta. Mix in frozen peas or any leftover beans we have sitting around in the fridge. Favorite for our kids and a great way to get some protein into a kid friendly meal.

Tofu noodle soup-perfect for cold and flu season and warms you up on a chilly day. Sauteed onions, lots of garlic, fresh ginger, celery, carrots, parsley, thyme, rosemary. Added in at the end some cooked tofu, pasta and peas. Delicious and smells so good!

My Lost Sheep Shepherd's Pie is a now completely vegan thanks to a few tweaks in the mashed potato topping (almond milk, olive oil and a touch of fresh thyme leaves) and complete vegan gravy for the vegetables (either with or without faux meat) thickened with potato and carrot. Best tip, buy a good red wine.

my mom's meatloaf

Sweet potato casserole w/ egg replacer and soy margarine. Everyone was so relieved that it wouldn't be omitted from the Thanksgiving table...and they even liked it better than the original recipe!

Moms chilli was a childhood favorite. Now it's 100% plant based!

Broccoli Tacos! The best w/ sauteed onion, squeeze of lime and peach salsa.

Cotechino con lenticchie, lentil and pig's foot sausage stew. It's a traditional New Year's eve and day Italian dish. I veganize it by using "gimme lean" beef or sausage rolls, sliced and browned before adding to the lentils. No more lame pigs wobbling around! Happy new year everybody!

My husband's grandmother's broccoli cheese soup. Everyone loves it and we haven't changed the name because no one can tell its vegan! I use sorghum flour instead of white flour, daiya cheddar cheese, almond milk, vegan butter, and chikn cube seasoning. It's a family favorite.

Biscuits and Gravy- vegan and delicious! I get requests even from those who aren't vegan or vegetarian. I use Gimme Lean sausage substitute, Earth Balance, and SO coconut milk. Yummy!

will this recipe work with beans or walnut pate or other raw seed pates. I cannot eat tofu, or tvp.

Old Settler's Beans: I replaced the hamburger with Smart Crumbles. It's a bean dish with a zestful BBQ flavor that I have loved since childhood.

My family's fudge recipe. It goes back at least three generations and I veganized it to see if anyone could taste the difference. Instead of using evaporated milk, regular marshmallows and chocolate chips that have milk fat; I used vanilla almond milk and vegan chocolate chips and marshmallows. No one could tell the difference!

Pastalaya! This is a version of jambalaya but my daughter doesn't like rice so we've turned this modification into a vegan dish. In the place of meats we use different coloured peppers, mushrooms and artichokes and of course the traditional onion/celery/green pepper/garlic/green onion combination. Just be sure to use vegan worchestershire sauce and a vegan type of boullion such as vegetable or a chicken substitute. Cajun spices such as cayenne pepper, Tabasco and Tony Chacere's or Emeril's Essence are essential. We are natives of Louisiana and don't feel like we are missing out on cajun foods at all! Just be sure not to go low fat, I use a blend of coconut and sesame (not the toasted kind in this instance) oils because olive tends to break down at high temperatures. Cajun foods have to have enough fats in order to taste right.

Cabbage rolls - my husband's family has a long tradition of making pork and beef filled cabbage rolls with sour heads and sauerkrout for new years. I made my own version using vegan crumbles, rice, veggie broth, onions, carrot, garlic, and a dash of liquid smoke - definitely will make these again!

Pre veganism, my family's all time favorite dinner was chicken and rice with peanut sauce. Since becoming vegan about 3 years ago, I have modified this dinner into a "bowl". We start with brown rice and a handful of garbanzo beans (heated) at the bottom of the bowl and stack a sauteed veggie/quinoa mix on top of that. Next comes the sauteed spinach and garlic layer, then we top with 3 roasted sweet potato spears. We finish it off with peanut sauce, or my personal favorite- Goddess dressing. My four teenagers (3 of them boys!) gobble this up and marvel at how full they can feel from purely veggies and grains!

I veganized Lazagna! Along with whole wheat noodles, sauce with fresh basil/garlic and eggplant/zucchini/onion/garlic mix for layers; my "cheese" mixture is Silken Tofu mixed with garlic, basil, salt/pepper and a small handful of Soy Mozzarella shreds and a couple T Soy parmesan sprinkles for spreading on noodles, layer with veggies and mozzarella and top off with Soy Mozzarella shreds, cover and bake :) It's amazing!

My wife just came home from work and we really did not have a lot on the shelves. We wanted a quick meal and it basically had to come from what we had. Sometimes that is when I cook the best. This was actually that good that I feel I should write it down so I could pass it on. I also might have to refer back to it at a later time. That is something I do not do often. My Mom used to make Shepherds pie when we were kids and it was one of the ten meals my Mom made that I abhorred. Hers of course was the Hamburger variety with peas. On extra good days they were frozen peas. The Gravy made it edible because it was fun playing with the gravy. Vegan Shepherds Pie Potatoes •2 1/2 Cups Gold Potatoes -The real little white ones. •2 tbsp. Vegan butter. •3/4 cup Soy/Rice Milk Simply boil the Potatoes and make traditional mashed potatoes. I prefer using an old fashioned potato masher. Keep the skins on for this dish. Notice there is not a lot of butter or milk like in the traditional mashed potatoes. The Fake Meat Portion •Traders Joe's Psuedo Ground Meat. Other brands may work but this works well). •1/2 Onion •1 Cup Mushrooms •Olive Oil •2 Tbsp. Red Chilly Sauce Brown Onions and Fake Cow in a pan lined with Olive Oil. Add Red Chilly sauce after 5 minutes. Pretty Darn Easy. The Gravy (This is the fun part. 1 cup Lentils 1 tbsp. Curry Powder 1 tbsp. Cumin Tamari ( I just pour it in -probably a half a cup) Corn Starch 2 Tbsp, Brown Sugar Boil the lentils in water. Add the Cumin and Curry as the Lentils start to soften up. The water will reduce. You know the routine, add another cup of water and Tamari. When the Lentils are near done add Corn starch and wick in to allow it to thicken. Add the Brown sugar near the end. Voila, you now have the gravy. . Simply spoon in the Potatoes into a casserole dish. You can figure out the size because I just grab one that looks like it going to work. Next Layer in the Meat mix. Finally add the gravy on top. The gravy should be fairly thick. Fresh Basil on top would be a nice touch Bake at 350 for 10 minutes. Serve hot.

We veganized our frosting recipe! It was such a hit with both our vegan and non vegan friends that we recently launched our own vegan frosting line. Check it out: Our greatest compliment: We can't believe its vegan!

Chocolate caramel brownies! These were a favorite growing up. Almost every single ingredient is animal-based, but now I can enjoy them again. The original recipe calls for German chocolate cake mix; now I use Cherrybrook Farms chocolate cake mix. I also make an easy caramel sauce from scratch instead of melting caramel squares, and I use Enjoy Life mini chocolate chips. I also make my own evaporated "milk." I take 2/3 cup of non-dairy milk (any will work, but vanilla unsweetened almond is my favorite) and simmer it down to 1/3 cup, which is the amount required in the original recipe. Now I can enjoy all of that gooey, chocolate-y wonderfulness I loved as a kid with a clear conscience - and they're a big hit with the omnivores, too!

We've perfected a vegan green bean casserole that beats Campbell's any day!

Cheddar-broccoli soup. I add a few cups of spinach to make it more substantial, avocado for a creamy texture, nutritional yeast for cheesy flavour, dill to complement the cheesy flavour, and - the secret ingredient - a spoonful of Marmite for a blast of rich umami flavour. I've recently made both vegan and non-vegan variations of broccoli soup, and I actually prefer the vegan version.

Pastitsio - it's like a Greek lasagna - lots of flavors play well together - cinnamon, hot pepper flakes, a little red wine. I make a lentil & bulgar 'meat', with a nice bit of garlic and parsley in it, to use instead of ground beef or lamb in the sauce - otherwise the recipe is pretty classic. You can use soy milk & cheese instead of animal milk/cheese to make it vegan. This recipe usually tastes better the next day, so I often make it ahead then reheat it - which is fantastic for entertaining OUT of the kitchen.

I LOVE shepherd's pie. This is my favorite Shepherd's pie recipe. It is Vegan, Gluten-free and made with Tempeh :D

I'm Sicilian, and have taken classic ingredients from all the cultures that have shaped Sicily to make a vegan-friendly spanikopita calzone thing. Just spread pesto, hummus, spinach, diced tomatoes, and diced red olives (optional) onto one half of a vegan flatbread, add a dash of extra virgin olive oil, garlic seasoning, and black pepper, fold the flatbread in half, and place into a panini maker until flatbread is browned. I'm making them for culture week in my spanish class. P.S. if you don't want calzones, just spread the toppings all across the flatbread, microwave for about 1 min 15 secs, and you can have an individual pizza!