TELL VT: What family recipe have you veganized?

By Vegetarian Times December 18, 2012 Categories: TELL VT

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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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!

Elizabeth - 2014-04-30 18:08:37

I LOVE shepherd's pie. This is my favorite Shepherd's pie recipe. It is Vegan, Gluten-free and made with Tempeh :D http://www.heartyvegan.com/tempeh-shepherds-pie-gluten-free

Becky Taylor - 2013-12-23 08:14:55

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.

Sandy L - 2013-01-17 17:06:15

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.

Carrie - 2013-01-15 19:40:13

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

Jessica Martin - 2013-01-13 04:43:14

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!

Beth Morris (Chicago, IL) - 2013-01-10 15:35:49

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: http://zibbleinc.com/. Our greatest compliment: We can't believe its vegan!

Amy Goodman - 2013-01-07 23:26:10

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.

Mark Schofer - 2013-01-07 22:44:12

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!

Vina - 2013-01-07 22:18:55

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!

Holly - 2013-01-07 20:53:03

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!

michele hoover - 2013-01-05 13:17:23

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.

Lisa - 2013-01-04 01:46:42

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!

Becky - 2013-01-03 17:29:28

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.

Stacey Swart - 2013-01-02 19:08:45

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

Kathy Weber - 2013-01-02 13:49:04