Vegan Recipes Section
New recipes will be added periodcially so check back. Try these great recipes (all without meat!). They are good year round and not just seasonally. However, there are opportunities this Thanksgiving and year round to save turkeys from being killed. If you want to learn more how to adopt a turkey please go to Farm Santuary's Adopt a Turkey Project.
VEGETABLE TOFU LOAF
originally posted in Farm Sanctuary's recipe section.
4 slices whole wheat bread, cut into ½ inch cubes
1 Tablespoon canola oil
2 stalks celery, with leaves, finely chopped
1 large carrot, finely chopped
1 medium onion, finely chopped
3 garlic cloves, minced
1 ¼ pounds firm tofu
1 cup nutritional yeast
½ cup tahini
½ cup finely chopped fresh basil or 1 teaspoon dried basil
¼ cup finely chopped fresh oregano or 1 teaspoon dried oregano
½ teaspoon turmeric
3 Tablespoons tamari
¼ teaspoon pepper
Preheat the oven to 350°. Lightly oil a 9 ½ X 5 ½ inch loaf pan. Put the bread cubes on an ungreased baking sheet and bake for 5 to 7 minutes. Stir the bread and bake until lightly browned, 3 to 5 minutes more. Heat the oil in a large frying pan over medium heat. Add the celery, carrot, onion, and garlic and cook until almost tender, 4 to 6 minutes. Remove from the heat. Put the tofu in a large bowl, and mash well. Add the nutritional yeast, tahini, basil, oregano, turmeric, tamari, and pepper and stir until well mixed. Add the toasted bread cubes and the cooked vegetables and mix well. Press the mixture firmly into the prepared loaf pan. Bake until browned on top, 50 to 60 minutes. Let the loaf stand for 5 minutes, then invert onto a serving platter. Recipe from May All Be Fed, Diet For a New World by John Robbins.
navigation> menu>
- Home
email: awa@ucla.edu