Recipes

This recipe is the homemade version of the Tofurky salad that we frequently serve at feed-ins and when tabling at streeet festivals and conventions. It is delicious and the public loves it. We buy in bulk from Roots Market in Olney, Maryland. The homemade version tastes very similar.


Mix all together in a large bowl. Serve immediately or refrigerate and let flavors blend for a day or two. Serve in sandwiches or on crackers. These are Holly's “can't miss” cookies that sell out quickly at bake sales and are always a hit at tabling events.

1. Preheat oven to 375°.
2. In a food processor, or by hand, blend margarine, sugars, tofu, water, and vanilla.
3. In separate bowl, combine flour, baking soda, and salt. Stir wet ingredients into dry ingredients. Batter should be sticky, not dry. Add nuts and chips.
4. Using heaping tablespoons, spoon onto greased cookie sheet and bake at 375 for about 9 minutes, till just beginning to brown. Let cool on cookie sheet for a couple of minutes, then use spatula to put on large plates to finish cooling.

Makes about 3-4 dozen large cookies. This recipe has been modified from the original recipe to be closer to the General Tso's vegan chicken from the Whole Food's deli counter.

1. In a small bowl, whisk together all the sauce ingredients and set aside.
2. In a medium-sized bowl, whisk all the dry ingredients for the batter together, then whisk in the soy milk and soy sauce.
3. Heat 2 Tbs. peanut oil in a wok over medium-high heat then add the battered seitan. Fry the seitan, stirring constantly and separating the individual pieces, until it's nice and brown and crispy. This may take 8-10 minutes. Then remove the seitan from the wok and set aside.
4. Add the remaining 1 Tbs. of oil to the wok, then add the broccoli and onion. Stir-fry for a few minutes. Don’t let the broccoli get too soft; it should still retain its color. Add the ginger and cook for another 30 seconds. Add the sauce and cook for another 3 minutes or so until it thickens. When the sauce is almost thick enough, turn the heat to low and stir in the seitan for about a minute.
5. Serve over rice, or over soba or udon noodles.

Makes 2 large or 4 small servings.

Total prep + cook time: 45 minutes. This was one of the favorites at our recent vegan chili feed-in at Roots Market.


Sauté squash, onion, pepper, and sausages. Add all ingredients to crockpot or large saucepan; heat and simmer. This was another favorite at the Roots Market vegan chili feed-in.

1. In a large skillet, sauté onions and garlic over medium heat in 2 tablespoons of the olive oil till tender. Add additional 2 tablespoons of olive oil along with the veggie protein crumbles. Stir frequently and continue heating, 4-6 minutes.
2. Place canned tomatoes, beans (rinse or not per your preference), and corn into a large stockpot. Cut the tomatoes into smaller pieces if desired. Bring to a low boil over medium high heat. Add onion, garlic, and veggie protein mixture from the skillet. Add seasonings to taste. Continue simmering chili, covered, for 20 minutes.

Makes approximately 16 10-ounce servings. This dish is always a hit at potlucks—even ones dominated by non-vegetarians. Consistently, people rave about it, polish it off, and ask for the recipe. It could not be simpler to make.

1. Heat and stir chili sauce and grape jam in saucepan on medium heat.
2. When the sauce reaches a boil, stir, reduce heat to simmer, cover and heat 5 minutes.
3. Place the meatballs on a microwave plate or paper plate and heat 2 minutes on high.
4. Put the meatballs in the pot of heated sauce. Cover and simmer for 3 to 5 minutes.

Note: Chili sauce may be reduced to 1/2 or 2/3 of the jar if a more sweet flavor is desired.