Vegan Recipes: VEGGIES


1 Pound Carrots, sliced thin
1/4 Cup Golden Raisins
1/4 Cup Vegan Margarine
3 Tablespoons Maple Syrup
1 Tablespoon Lemon Juice
1/4 Teaspoon Ground Ginger
1/4 Cup Sliced Almonds

Steam carrots until tender. Place in a 1-quart baking dish. Stir in raisins, margarine, maple syrup, lemon juice and ginger.

Bake uncovered in oven for 35 at 350 degrees. Sprinkle with almonds and serve.

Serves: 4 



1 Box Puffed Pastry
1-8 Ounce Package Frozen Spinach, defrosted, drained and squeezed
8 Ounces Vegan Cream Cheese
2- 3 Garlic Cloves, mashed
1 1/2 Tablespoons Lemon Juice
2 Teaspoons Salt
1/2 Teaspoon Pepper
2 Teaspoons Italian Seasonings
Optional: Toasted Pine Nuts

Preheat oven to 450 degrees.

Place vegan cream cheese in food processor, blend until smooth. Turn off food processor and add garlic, lemon juice, salt, pepper and Italian seasonings.

Turn food processor on at low speed and add spinach a little at a time until mixed thoroughly but do not blend. There should be pieces of spinach in the mixture. If adding pine nuts, transfer mixture to a bowl and fold in pine nuts.

Remove puffed pastry from box, unfold and cut each sheet in half vertically, then in half horizontally. Place a rounded tablespoon of cream cheese/spinach mixture in middle of puffed pastry section, fold over and press one edge to seal. Then hold open end up and continue filling until about half inch from top. Seal second side.

Place pockets on a cookie sheet lined with parchment paper or foil. Bake 20 minutes or until golden brown, check after 10 minutes.


1/2 cup Uncooked Quinoa
1.5 Cups of Veggie Broth (store bought or make using veggie bouillon cubes)

Vegetable Cooking Spray
1 Large Eggplant, sliced and peeled
1 Large Red Pepper, sliced thin
1 Med Zucchini
1 Onion, sliced thin

Garlic Powder
Vegan Parmesan "Cheese" (store bought or click link for recipe)
Italian Seasonings
1 Small Can Tomato Sauce


Preheat oven to 475.

Prepare quinoa - bring broth and one garlic clove to a boil, simmer for about 15 minutes - take off of heat and let sit.

Peel and slice the eggplant.  Place on a cookie sheet, spray both sides with cooking oil and splash with balsamic vinegar. Slice zucchini and place on a cookie sheet. Spray both sides with cooking oil, season with garlic powder and salt.  Place in oven for about 15 minutes until softened.

Slice onions and red pepper.

When quinoa and vegetables are done, place zucchini evenly in the bottom of a small casserole dish. Pour half of the quinoa on top of zucchini and spread evenly. Then place onions, peppers, and eggplant on top of quinoa. Sprinkle some vegan parmesan "cheese". Then spread the rest of the quinoa on top.

Pour can of tomato sauce on top.  Sprinkle with more vegan parmesan "cheese" and Italian Seasonings and bake for about 20 minutes or until heated thoroughly.

Serves: 4

Preparation time: 1.5 hr