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Vegan Veggie Spread for Bagels and Other Breads

This easy spread is one of our favorites to put on bagels. It is also lovely on other rolls or breads.

Bagels with Veggie Spread

Yield: 2 cups

Ingredients:

  • 1-½ cup pureed tofu
  • 1 tablespoon lemon juice
  • ½ small onion, pureed with tofu
  • ¼ cup celery, diced
  • ¼ cup carrot, grated
  • pinch garlic powder
  • pinch salt
  • pinch black pepper
  • tiny pinch cayenne pepper

Bagels with Veggie Spread

Directions:

  1. Puree the tofu.
  2. Add the lemon juice and onion (chopped) and again puree to a smooth consistency.
  3. Place the tofu in a medium bowl.
  4. Add the garlic powder, salt, black pepper and optional cayenne pepper and mix well.
  5. Dice the celery and grate the carrot.
  6. Add the carrot and celery to the tofu and mix well.
  7. Season to taste as needed.

Notes:

Optional additional veggies would be grated cucumber, zucchini, and or radishes

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Brazilian Vegan Empada de Tempeh

This is a veganized version of a popular Brazilian style empanada recipe called ‘Empada de Frango’. These were really delicious. We will make them again and also try with various fillings. They would make also a good party food or finger food.

Brazillian Vegan Empada de  Tempeh

Yield: 10-12

Ingredients:

  • 1 package vegan puff pastry (10-12 squares or sheets)
  • 8 ounces tempeh, minced
  • 1-2 tablespoons oil
  • 1 large onion, chopped
  • 1/2 cup vegetable stock
  • splash white wine
  • 2-3 tablespoons bread crumbs (optional)
  • handful parsley, chopped
  • pinch nutmeg
  • 3 tablespoons soy yogurt
  • pinch of turmeric

Directions:

  1. Slice the tempeh in very thin slices, then chop the slices so that they are minced.
  2. Chop the onion.
  3. Heat the oil in a large frying pan.
  4. Sauté the tempeh until most of the pieces are light golden-brown.
  5. Add the onions and continue cooking until the onions are soft.
  6. Add the vegetable bouillon and wine.
  7. Mix well and allow the tempeh and onions to absorb the liquids.
  8. Add parsley and cook, somewhat mash ing all together.
  9. When most of the liquid has evaporated and been absorbed, add a bit of bread crumbs if necessary to make the mixture “clump together.
  10. Remove from the heat and prepare the muffin tins and dough.
  11. Preheat oven to what is indicated on the pastry package.
  12. Place 3 tablespoons of soy yogurt in a small bowl and add a pinch of turmeric to make an “egg colored” wash for the tops of the pastries. (optional)
  13. Use a pastry cutter to cut circles larger than the muffin tin.
  14. Spray the muffin tin with oil.
  15. Line each of the muffin tins with a puff pastry circle, the bottom and sides.
  16. Place a heaping tablespoon of the filling in each muffin tin.
  17. Cut the “lids” from the pastry dough and place on top of each filled muffin.
  18. Gently press the edges to seal the 2 pieces of dough around the edges.
  19. Brush the top of each with soy yogurt and turmeric and place in the oven to bake for 20-25 minutes.
  20. When done, remove from the oven, turn out and allow to slightly cool before enjoying.
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