¼ c cooked brown rice
½ c quick oats or gluten-free quick oats
½ onion, minced
1 ¼ c pecan meal
2 cloves garlic, minced
3 T nutritional yeast flakes
½ T basil leaves
½ c bread crumbs or gluten-free bread crumbs
½ tsp sea salt
½ T parsley flakes
½ c water

Mix all ingredients in a large bowl.  Scoop one tablespoonful of portion and roll into ball shapes and cook in an oiled skillet until brown or you can deep fry.  Serve with your favorite spaghetti sauce. Freeze well.  Make 20 balls.  Yummy!



1 ½ c water
3 T Agar powder
1 c additional water
1 c raw cashews
1 (4 oz) jar pimentos or 1 red bell pepper
1 tsp paprika
2 ¾ tsp sea salt
1 tsp onion powder
½ tsp garlic powder
4 T nutritional yeast flakes
2 T lemon juice

Put 1 ½ c of water in a small sauce pan.  Bring to boil.  Add 3 T of Agar powder and stir until it thickens.  Set it aside.  In a blender, put 1 cup of additional water and remaining ingredients.  Blend until very smooth.  Add agar mixture into the blender.  Blend well.  Transfer into an oil sprayed bread pan.  Will thicken as it chills in a refrigerator (within 1 hour).  Keep it in a refrigerator.  You can’t freeze the block cheese, however you may grate it and keep it in a freezer.


Whole wheat subrolls
Vegan spaghetti sauce
Ground veggie meat
Vegan shredded cheese
Chopped tomatoes
Chopped onions
Chopped parsley

Preheat oven to 430 degrees.  Cut whole wheat sub rolls in half, length way.  Lay on 11 x 14 cookie sheet. Spread vegan spaghetti sauce on the sub rolls evenly.  Sprinkle veggie meat, vegan cheese, tomatoes, onions & parsley in order.  Bake for 15-17 minutes.  For party pizza, cut in 4 or 8 pieces to serve. Very delicious!


1 c soaked bulgur wheat
½ c oat flour
4 T pecan meal
1 T soy sauce, unfermented
½ tsp garlic powder
1 tsp onion powder
1 tsp sage
½ tsp thyme
½ tsp rosemary
½ tsp paprika
1 T nutritional yeast flakes
1 T water
1 T olive oil
2 tsp honey

Mix all ingredients in a bowl.  Scoop out 1 Tablespoonful portion and shape it into a 3 inch long link.  Add 1 T of olive oil into a hot frying pan.  Cook links until lightly brown.  Make 15 links.  Very delicious!


2 c soy curls
1 c hot water
1 T soy sauce, unfermented
1 tsp onion powder
½ tsp garlic powder
1 T nutritional yeast flakes
½ c unbleached white flour or brown rice flour
¼ c cornstarch
4 T olive oil

Mix soy curls, hot water, soy sauce, onion powder, garlic powder & nutritional yeast flakes in a bowl.  Let it set for 10 minutes, turn it over once.  Add unbleached flour & cornstarch.  Mix well with hand.  Put olive oil into frying pan.  When oil is hot, put several pieces into hot oil and cook both sides until lightly brown.  Remove with a slotted spoon.  Place on paper towels to absorb any extra oil before serving.  Delicious!


SOUR CREAM w/veggie tray

1 pkg tofu, firm, Mori-Nu silken
¼ c soy milk powder
2 ½ T lemon juice
½ tsp onion powder
1 tsp sea salt
2 T canola oil
¼ tsp garlic powder
2 green onions, chopped

Blend all ingredients except green onions.  Pour tofu mixture in a bowl.  Add chopped greens.  Keep it in a refrigerator up to 5 days. Delicious on baked potatoes, crackers or a dip for raw vegetables.


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