Braised Seitan Cutlets in Mushroom and Red Wine Sauce
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Vegan Entrees
Vegan Entrees
Vietnamese Hot Pot
Because a Western-style fondue pot is too small for all the broth in a Vietnamese hot pot, we recommend using an electric skillet or electric wok that can be set in the center of the table and kept at a simmer.
Roasted Beets and Parsnips with Black Olives and Oranges
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Herb-Roasted Winter Veggies
These roasted vegetables are delicious over rice or pasta. They also make a fabulous addition to frittatas.
Sesame-Roasted Sweet Potato Wedges with Broccoli
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Winter Squash with Spicy Maple Chestnuts
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Buddha’s Happy Belly of Curried Lentils
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Chilean Corn and Un-turkey Chowder
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Crispy Mustard Cutlets with Tarragon Mushrooms
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Spaghetti and Neat Balls
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Basmati and Wild Rice over Acorn Squash with Braised Vegetables
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Seitan Satay with Peanut Sauce
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Sweet-and-Sour Red Cabbage with Apples and Tempeh
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Quinoa Fettuccine in Mushroom Broth with Truffle Oil
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Roasted Vegetables with Quick Harissa Marinade
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Vegan Italian Wedding Soup
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Syrah-Marinated Grilled Portobello Mushroom Burgers
Super-tasty (non-boring) grilled protobello burgs
Vegetable Paella with Tofu
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Curried Seitan Salad Pita Pockets
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Mexican Rice Soup
This light soup (traditionally made with chicken and chicken broth) gets its body from diced avocado, which is served with tortilla strips and added at the table, along with lime wedges and freshly chopped cilantro and green onions.
Thai Red Curry
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Fresh Tomato Farfalle
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Thai Lemongrass Tofu Skewers
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Hoisin “Sausage” and Plum Kebabs
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Coney Island Chili Dogs
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Sunny Raw Nori Rolls
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Chinese Broccoli with Black Bean Sauce and Garlic
Chinese broccoli tastes like a cross between broccoli and broccoli rabe. It has a slight bitterness that pairs well with the sweetness in black bean sauce.
Thai Basil Curry Vegetables
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Chilled Tofu Salad with Ginger, Green Onions, Asparagus, and Sesame
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Mango-Teriyaki Tofu with Brown Jasmine Rice
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Chilled Noodle Salad with Mango
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Vegan Jamaican Patties with Tempeh
These vegan patties are full of tasty tempeh
Seitan Piccata
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Vita Café’s Vegan, Gluten-Free Mac and Cheese
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Golden Bowl
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Emerald Rice Cakes
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Orange-Chipotle Glazed Tofu
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Scattered Brown Rice Sushi Bowls
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Maki Garden Rolls
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Nigiri Sushi with Avocado, Cucumber, and Shiso Leaves
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Curried Baby Artichoke Ragoût
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Italian Eggplant Ragoût
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Stir-Fry Vegetable Tacos
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Spicy Moroccan Chickpea Tacos
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Pita Panzanella
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Mellow Yellow Rice Noodles with Roasted Peanuts
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Grilled Tempeh Satay
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Kung Pao Tempeh Triangles
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Chili Con Tempeh
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Spring Vegetable Stew with Soft Polenta
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Vegetable Dumplings and Broccoli over Baby Bok Choy
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Fettuccine Alfredo with Seared Portobellos
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Snap Peas and Baby Carrots in Carrot “Butter”
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Baked Tofu with Peanut Sauce
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Butternut Squash and Chickpea Stew with Couscous
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Golden Tempeh Curry
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Grilled Sesame-Tofu Skewers with Ginger Peanut Sauce
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Polenta-Greens Cake with Black-Eyed Pea Salsa
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Updated Irish Stew
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Chickpea Tacos
Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature.
Five-Spice Tofu Triangles
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Crispy Tofu Hearts
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Tofu Frittata with Zucchini and Onion
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White Bean and Watercress Tartines
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Asian Tofu Salad Tartines
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Beans and Bratwurst
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Harvest Vegetable Medley
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East-West Risotto
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Barley Risotto with Spinach and Tofu
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Spicy Asian Pasta
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Penne with Caramelized Cauliflower
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Warm Lentil and Rice Salad over Wilted Mesclun
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Thai “Chicken” Pizza
Prepared vegan Chic'n Strips make short work of this delightfully spicy pizza that will become a family favorite.
Creepy Finger Sandwiches
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Crunchy Tofu Sticks
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Gluten-Free Veggie Burger
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Chili Sin (Without) Carne
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Spicy Fig and Artichoke Salad
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Stir-Fried Udon Noodles with Bok Choy
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Aegean Eggplant with Lentils
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