Animal Rights Collective Blog

Favorite Vegan Recipes

Here are some favorite recipes from friends and myself. There is a strong emphasis on desserts, to help people with ideas for Vegan Bake Sales. *wink, wink*

More recipes to come soon!

What to Eat? Student Cooking DigiZine

(click link above for a PDF of a student cookzine)

Apple-Pecan French Toast (from Student’s Go Vegan Cookbook)

3/4 cup soy milk or dairy-free milk

2 ounces soft silken tofu, drained

1/2 teaspoon vanilla extract

2 Tablespoons maple syrup

4 slices whole-grain bread


1/3 cup toasted pecans, chopped*

Combine the soy milk, tofu, vanilla, and maple syrup in a blender and process until smooth. Pour the mixture in a large, shallow bowl and dip in the bread. Soak the slices for 2 minutes, turning them once to coat boath sides.

Lightly oil a medium skillit and place on medium-high heat. Add the bread and cook for 4 to 5 minutes, or until lightly browned on both sides.

Serve hot, topped with the applesauce and chopped nuts. Makes 2 servings

*To toast the pecans, saute them in a dry skillet for a minute or two – until they become fragrant.

Black Bean Burritos (from

For breakfast, lunch or dinner! These freeze well so you can make all twelve, wrap them up, freeze them, and them heat them up in the microwave when you’re hungry. There’s lots of room to adjust this recipe as well, so don’t worry if you don’t have a certain ingredient. You can always add more veggies too, like spinach or broccoli.

1/4 cup water

salt or tamari

1 teaspoon olive oil

Tabasco sauce

1 onion, diced

2 bell peppers (red, orange, yellow, or green), seeded and diced

1 tablespoon ground cumin

1/2 teaspoon crushed garlic

black pepper

3 cups drained canned or cooked black beans

10 button mushrooms, sliced

2 ripe tomatoes, chopped (you can use a small can of diced tomatoes if necessary)

1/2 cup salsa

3 cups cooked brown rice (you can use minute brown rice to shorten cooking time)

12 whole-grain tortillas

Heat water and oil in a large saucepan or wok. When hot, add onion and sauté until limp. Add bell peppers, cumin, garlic, and black pepper, and cook and stir 2 minutes longer. Add a little more water if necessary, to prevent sticking. Stir in black beans, mushrooms, tomatoes, and salsa, and cook and stir until mushrooms are tender, about 10 minutes. Add rice and season to taste with salt or tamari and Tabasco sauce. Serve on warm tortillas, folded or rolled up to enclose filling. Makes 12 burritos.

Vegan Pancit Canton

A Filipino recipe submitted by student GMU Martin McDonald!

Rice noodles

Soy sauce

Black pepper


3 tbsp. vegetable oil

1 cup chopped cabbage

Half cup cut up green beans

Half cup cut up carrots

1 half of an onion, chopped

3 cloves of garlic, minced

Optional: cut up Tofu Pups/Not Dogs, Tofurky sausage, or sauteed tofu

(Note: you are not limited to the vegetables above; some people like to add chopped red peppers, mushrooms, celery, spring onions, etc)

  1. Heat oil in pan over stove.
  2. Add garlic, cook until brown.
  3. Throw in onions (Note: don’t literally throw).
  4. Optional: add Tofu Pups or Not Dogs or whatever if you so choose.
  5. Add green beans and carrots. Cook until they are halfway done. (If you choose to experiment with other veggies add them at this point as well).
  6. Add soy sauce and black pepper. (How much you add depends on your taste).
  7. Add 1.5-2 cups of water. (How much you add depends on how many noodles you have).
  8. When the water starts boiling, add rice noodles.
  9. Like 2 minutes before everything is totally cooked add the cabbage.

Important note: Filipino cooking is not an exact science. Add vegetables and seasonings according to your own tastes. Pancit has a mild flavor, so don’t go crazy with the soy sauce. As you follow the procedure be cool; keep stirring it around, tasting it every now and then, adding some soy sauce if you want, throwing in a little bit of water if it gets dry, etc.

Champion Chili (from

1 cup boiling water

1 cup dry textured vegetable protein (TVP)

2 16-ounce cans chopped tomatoes

1 3-ounce can tomato paste

1 cup frozen corn

1 zucchini, chopped

2 carrots, chopped

1 large onion, coarsely chopped

1 bell pepper, chopped

1 jalapeno pepper, minced

3 tablespoons chili powder (or more to taste)

2 teaspoons cumin

2 teaspoons garlic powder

1 teaspoon dried oregano

1 15-ounce can kidney, pinto, or black beans

Pour the boiling water over the TVP and let sit for 5 minutes. Then combine with the remaining ingredients except the beans. Cover and simmer for 1 hour. Add the beans and simmer for an additional 30 minutes. Serve as-is or over rice or pasta. Serves 8.

Jerk Tofu (from Post Punk Kitchen)

1 lb Extra Firm tofu, pressed for at least an hour*

For the marinade:

1/2 large white onion, roughly choppped

4 cloves garlic

2 tablespoons fresh ginger, grated

juice of 2 limes

zest of 1 lime

2 tablespoons soy sauce

2 tablespoons olive oil

3 tablespoons pure maple syrup

2 tablespoons olive oil

1 tablespoon dried thyme

2 teaspoons allspice

1/2 teaspoon cayenne

1 teaspoon nutmeg

1/2 teaspoon cinnamon

2 jalapeno peppers, seeded and chopped (or one if you don’t want it too spicy)

Puree all ingredients for the marinade, using a blender or food processor (if neither of those are available, stirring briskly will work too).

Slice the pressed* tofu into long triangles like this:
Slice into eigths width-wise
Slice each eigth in half into a long triangle

Marinade tofu in a bowl for an hour covered adjusting slices once.

Prepare the skillet with a thin coat of olive oil and turn heat to medium high. When pan is hot, lay tofu in a sigle layer. Cook for 8 minutes on each side. Serve!

*To press tofu, wrap in paper towels or a clean dish towel and press under the weight of a heavy object, such as a skillet with a heavy book in it. Turn over after 1/2 hour. This will get the water out and allow the tofu to soak up more of the marinade.

African Peanut Soup with Red Beans and Kale (from the ShowMeVegan Blog)

3/4 cup dry roasted peanuts, coarsely chopped and divided

2 Tablespoons peanut oil

1 medium onion, chopped

3 cloves garlic, minced

2 Tablespoons fresh ginger, minced

cayenne powder, salt, and pepper to taste

6 cups vegetable stock

2 sweet potatoes, peeled and thickly sliced

14.5 ounce can diced tomatoes

2 15 ounce cans red beans, rinsed and drained

1/2 pound kale, stems discarded and leaves sliced

1/4 cup peanut butter

Heat the oil in a large pot over medium heat. Saute the onion, garlic, and ginger for about 5 minutes. Add 1/2 cup of the peanuts, cayenne, salt, and pepper and saute for about 30 seconds. Add the vegetable stock, sweet potatoes, tomatoes, and red beans. Bring to a boil, then reduce heat to a simmer. Add kale and simmer for about 20 minutes, or until potatoes are done. Add peanut butter and stir until combined. Garnish each serving with a sprinkle of the remaining peanuts. Makes 6 servings.

General Tao’s Tofu (from

1 box of firm tofu

egg substitute for 1 egg (you can use ENER-G egg replacer, or ground flaxseeds mixed with water – see the “Vegan Baking Tips” page)

3/4 cup cornstarch

vegetable oil for frying

3 chopped green onions

1 Tablespoon minced ginger

1 Tablespoon minced garlic

2/3 cup vegetable stock

2 Tablespoons soy sauce

4 Tablespoons sugar

red pepper to taste

1 Tablespoon sherry (optional)

1 Tablespoon white vinegar

steamed broccoli

Drain, dry and cut tofu into 1 inch chunks.  You can freeze tofu the night before to get a more chicken-like consistency, but it isn’t necessary.  Mix the egg replacer as specified on the box and add an additional 3 tablespoons water.  Dip tofu in egg replacer/water mixture and coat completely.  Sprinkle 3/4 cup cornstarch over tofu and coat completely.  Watch out that the cornstarch doesn’t clump up at the bottom of the bowl.

Heat oil in pan and fry tofu pieces until golden.  Drain oil.

Heat 3 Tablespoons vegetable oil in pan on medium heat.  Add green onions, ginger and garlic, cook for about 2 minutes.  Be careful not to burn garlic.  Add vegetable stock, soy sauce, sugar, red pepper and vinegar.  Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well.  Add fried tofu and coat evenly.

Serve immediately with steamed broccoli over your choice of rice. Serves: 4

Easy Vegan Cupcakes (Chocolate or Vanilla)

1 1/2 cups flour

1 cup sugar

1/4 cup cocoa (*optional)

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla

1 tablespoon apple cider vinegar

1/3 cup vegetable oil

1 cup soymilk

Mix the dry ingredients into one bowl and the wet into another. Slowly pour the dry into the wet adding water and stirring. Stir completely so that there are no clumps. Pour into a cake pan of your choice.

For Cupcakes: Bake at 350* for about 15 minutes.

For Cake: Bake at 350* for 25-30 minutes, in a round or 8×8″ pan.

*To make the recipe vanilla, omit the cocoa powder and double the amount of vanilla.

Topping: you can sprinkle them with confectioner’s sugar or ice them with Duncan Hines Creamy Home-Style Icing in Vanilla, French Vanilla, or Chocolate (which are vegan).

No Bake Chocolate Cake (from PETA’s Vegan College Cookbook)

*You only need a microwave for this one, yes, your dorm room dreams have come true!

3 Tablespoons vegan margarine, softened (use extra to grease your microwave-safe bowl)

1/4 cup sugar

1/4 cup banana, mashed

1 teaspoon vanilla extract

1/4 cup soy milk

1/2 cup flour

2-4 tablespoons cocoa powder (add more for extra chocolate-y-ness!)

1/4 teaspoon baking powder

Dash of salt

Grease a medium microwave-safe bowl with vegan margarine and set aside. In a seperate bowl, combine the margarine, sugar, banana, vanilla extract, and soy milk; stir together. Combine the flour, cocoa powder, baking powder, and salt in another bowl. Stir the dry mixture into the wet one until smooth, then pour into the greased bowl. Cover and cook in the microwave on high for 2 to 2.5 minutes, or until cake springs back when touched and is no longer gooey towards the center.

To serve, let the cake cool five minutes. When it’s cooled, cover the bowl with a plate and turn both bowl and plate upside down so the cake falls onto the plate. You can ice it with Duncan Haines frosting (see I Can’t Believe it’s Vegan), vegan chocolate chips melted and spread over top like a rich ganache, or add a scoop of vanilla soy ice cream and serve it up brownie style. You can even add chocolate chips, walnuts, orange zest, etc. to the batter before you bake it. Use your imagination, the possibilities are endless! Serves 4.

Ricemellow Crispy Bars aka Rice Crispy Treats (from

2 generous cups of Suzanne’s Ricemellow Crème (available at Whole Foods)

2 tsp Earth Balance vegan butter (available at most grocery stores)

6 cups crispy rice cereal (Original and Cocoa Rice Krispies are vegan)

Heat butter in small saucepan. Add Ricemellow Creme and stir until smooth. Pour warm Ricemellow mixture into a bowl and stir in cereal. Note: You may want to use more or less than the 6 cups of cereal depending on how you gooey or crunchy you like your bars. After mixing together, press the Ricemellow and cereal mixture into an 8″ pan. Chill until firm. Cut into desired size squares. And enjoy!

*You can always add chocolate chips, peanut butter, and/or nuts to liven things up!

Banana Bread

1 3/4 cups flour

1 1/2 cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup mashed bananas (about 3 bananas)

1/2 cup vegetable oil

1/3 cup soy-buttermilk (add 1 teaspoon of vinegar or lemon juice to 1/3 cup soy milk)

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

equivalent of 2 or 3 eggs (“Ener-G Egg Replacer” available at Whole Foods – 5 tablespoons water + 3 1/2 teaspoon powder)

1/2 cup chopped nuts such as walnuts or pecans (optional)

Preheat oven to 325°F.

Combine flour, suagr, baking soda and salt in a large mixing bowl. In a medium bowl, mix bananas, oil, soy-buttermilk, cinnamon, and vanilla. Combine the banana mixture with the dry ingredients, and stir well. Add in the “Ener-G Egg Replacer.”

Pour into a greased 9×5 inch bread pan. Bake at 325°F for 1 hour and 15 minutes, or until a toothpick inserted into the middle of the bread comes out clean.

Fluffy Yummy Pumpkin Raisin Cookies (from

1 cup sugar

1 teaspoon baking soda

1/2 cup margarine (I use earth balance)

1 teaspoon vanilla

1 teaspoon salt

1 cup pumpkin

1 teaspoon baking powder

2 cups flour

1 teaspoon cinnamon

1/2 cup raisins

Preheat oven to 350. Mix dry ingredients in bowl.  Mix pumpkin, margarine, and vanilla, add to dry ingredients.  Mix well.  Add raisins.  Stir gently.

Put spoonfuls on greased baking sheet.  Bake for 10 -15 minutes or until lightly browned on edges.  Cookies will be soft and fluffy! Makes 1 dozen.

Brownies (from

1 cup organic sugar

1 cup organic unbleached flour

1 tablespoon ground flax seed

1/4 cup canola oil

1/3 cup water

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

Mix wet ingredients, then dump in all the dry ingredients…don’t over mix! Grease an 8×8″ pan with a paper towel soaked in veggie oil.

Bake at 350′ for about 20-25 minutes. Makes 12 brownies.

These are meant to be gooey. You can also add vegan chocolate chips, nuts, and/or coconut.

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