• 1 cup textured soy protein
• 1 cup boiling water
• 1 can (28 ounces) diced tomatoes
• 1 can (3 ounces) tomato paste
• 3 tablespoons chili powder
• 1 large onion, diced
• 1 can (14.5 ounces) corn, undrained
• 1 ca ...

• 1 block regular tofu, frozen
• 1 cup frozen petite peas
• 1 large or 2 small onions, chopped
• 1 tablespoon ketchup or vegan BBQ sauce
• veg or olive oil for frying
• 1 clove of garlic, minced
• egg substitute, equiv ...

• 1 large yellow onion, peeled and chopped
• 2/3 lb white mushrooms
• 1/3 lb fresh shitake mushrooms rinsed and sliced
• 1 block firm tofu, drained, pressed and cubed
• 1/2 cup + 4-6 tablespoon good olive oil
• 1 tablespo ...

• 1 pkg. manicotti
• 1 pkg. frozen, chopped spinach, defrosted
• lots of garlic & plenty of good olive oil
• 1.2 cup chop parsley
• 1/4 teaspoon dried oregano & dried thyme
• 1 teaspoon dried basil
• 1 block medium to ...

• 10 oz whole wheat elbow macaroni
• 1 can vegetarian vegetable soup
• 1 can condensed tomato soup (I use Campbell's 'Healthy Request')
• 1/2 cup chopped onion
• 5-6 sliced mushrooms
• 1/3 block Yves Gimme Lean 'Sausage' crumble ...

• 1 block firm tofu
• Sauce:
• shoyu / tamari
• olive oil
• nutritional yeast flakes
• toasted sesame seed ground (optional)

Freeze tofu solid, thaw and drain. Soak spongy tofu in sauce. Bake (or dry for tr ...