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Vegan Vocab

Curry, which is really a catchall term for a combination of traditional Indian spices, may seem too exotic for kids. But in our experience, a mild yellow curry in coconut milk is more palatable to many kids than common American spices such as oregano, black pepper, and parsley.

Everything in a Blanket

This warm, hearty, vegan version of pigs in a blanket is a major leap forward in the concept. Supply dipping sauces of various mustards, ketchup, and other condiments for added flavor.

4 pieces various vegan meat analogs

(chik patties, veggie dogs, tempeh bacon,

barbecue riblets, veggie burgers, etc.)

1 tube Pillsbury Crescent Rolls

Yield: 8 servings

Prep time: 10 to 15 minutes

Cook time: 11 to 13 minutes

Serving size: 1 sandwich

1. Preheat the oven to 375°F.

2. Cook vegan meat analogs according to package directions. (We use ones that can be microwaved or pan-fried for speediness.) Cut each to fit into 1 crescent roll (usually in half).

3. Unroll crescent rolls onto a baking sheet.

4. Place 1 piece cooked vegan meat substitute inside largest end of each crescent roll, and roll up. (Ends of veggie meat will be slightly sticking out sides of rolls.)

5. Bake for 11 to 13 minutes. Serve with your choice of dipping sauces.

That’s So Vegan

These little treats are perfect finger food for party appetizers or sleepovers. Add your own favorite meat substitute products.

Goulash

Belly-warming pasta shells bask in a coating of sweet sauce. Serve with vegan coleslaw and garlic bread.

1 (16-oz.) box medium shell pasta

2 TB. olive oil

½ cup onion, diced very finely, or 1 tsp.

onion powder

1 cup celery, sliced thinly

1 (28-oz.) can tomato purée

¾ cup ketchup

1 tsp. garlic powder

1 tsp. salt

2 tsp. celery salt

1 (15-oz.) can kidney beans, drained and

rinsed

2 TB. vegan Parmesan cheese or shredded

vegan rice mozzarella (optional)

Yield: 8 cups

Prep time: 30 minutes

Cook time: 20 minutes

Serving size: 1 cup

1. Prepare pasta shells according to package directions. Drain and set aside.

2. In a large, high-sided cast-iron skillet over medium-high heat, heat olive oil. Add onion and celery, and sauté for about 3 minutes, stirring constantly, or until translucent but not browned.

3. Add tomato purée, ketchup, garlic powder, salt, celery salt, and kidney beans, and stir. Cover, reduce heat to low, and simmer for at least 10 minutes or until right before ready to serve.

4. Add cooked pasta, stir, and ladle into shallow bowls. Sprinkle with vegan Parmesan cheese or shredded vegan rice mozzarella (if using).

That’s So Vegan

This dish is a good introduction to beans for kids who don’t particularly like them because most of the beans in this recipe hide inside the pasta shells! For an adult variation, add in 1 chunked, sautéed green or red pepper, fresh spinach, and ground black pepper or red pepper flakes.

Red Beans

These rich and saucy beans, with their high nutrient value thanks to the puréed onion, garlic, and pepper, make the extra prep time worthwhile.

1 (16-oz.) bag dried small red beans

8 to 10 cups hot water

1 large onion, skins cut off and left whole

1 large green bell pepper, ribs and seeds

removed, and cut in ½

6 large cloves garlic, peeled and left whole

¼ cup blackstrap molasses

1 TB. apple cider vinegar

1 TB. Bragg’s Liquid Amino Acids

1 tsp. cumin

2 tsp. salt

Yield: 8 to 16 servings

Prep time: 45 minutes

Cook time: 2½ hours (shorter if you soak beans overnight)

Serving size: ½ to 1 cup

1. Rinse beans and pick over.

2. In a Dutch oven over high heat, combine hot water and beans. (Do not salt water, or beans won’t soften.) Bring to a boil, and boil for 2 minutes. Cover and set aside for 1 hour.

3. After 1 hour, add onion, green bell pepper, and garlic cloves to the pan. Onion and pepper should be submerged or just peeking out of water. If not, add more water.

4. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer