Chili Cheeze Fries

Ingredients (for chili):
1 large can stewed or diced tomatoes
1 regular can kidney beans
1 regular can black beans
2 celery stalks, diced fine
1 med size yellow onion, diced fine
3 cloves garlic, finely minced
1 pepper, ancho or another non spicy pepper
2 tbsp cumin
1-2 tbsp chili powder
2 tsp oregano
2 tsp paprika
2 tbsp yellow or brown mustard
1-2 tbsp cornstarch with twice as much water, mixed

Ingredients (for cheese sauce):
1 large red pepper roasted, peeled, and seeded
3/4 cup raw cashews
1 1/2 cup water
1/2 cup nutritional yeast
1 tbsp Dijon mustard
2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp tumeric
1 tsp dry mustard
1 tsp paprika
1/4 tsp cayenne pepper
1 tsp kosher salt
1/2 tsp black pepper
1 tsp vegan Worcester sauce
3 tbsp flour
1/4 cup margarine
1/2 cup beer (lager)*
1-2 tbsp cornstarch with 5 tsp water (combined)
soy milk (to desired consistency)

Ingredients (other):
1 bag of frozen crinkle fries, cooked as package describes
kosher salt, to taste
1 tbsp vegan sour cream
1 spring onion stalk, chopped

Add all the chili ingredients in a medium sized pot. Cook over low-medium heat until everything is tender, at least 30 minutes. To make it thicker for the fries, mix the cornstarch with water in a small bowl. Add it once the veggies are about tender.

Roasted red pepper on broil until it is soft. Meanwhile, combine the rest of the ingredients in a blender. Blend until smooth. Add seeded, peeled, roasted red pepper to cheese sauce mixture. Blend until smooth. Pour mixture into pot on medium heat. Add cornstarch and water mixture, bring to boil. Add the milk in slowly; depending on how thick or runny you want the sauce, add more or less. Once boiling, lower heat and let simmer. Keep stirring the mixture. Continue stirring until you pour over fries.

Place crinkle fries on a baking sheet. Bake in oven as directed by instructions on fries. When fries are done, place on a plate and sprinkle with kosher salt. Top the fries with cheeze sauce, then the chili, followed by a dollop of vegan sour cream with fresh spring onions.

* Note: Make sure the beer is vegan!

From Vegan Miss

"Chicken" Noodle Soup

8 cups water
4 cubes vegetable bouillon
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
pinch cumin
salt and pepper, to taste
1-2 carrots, chopped
2 stalks celery, chopped
2 bay leaves
2 handfuls pasta
vegan chicken strips, to taste, cut about 1 inch long

Bring the water to a simmer in a medium or large pot. Add the bouillon cubes to the simmering water and stir around until they’re dissolved. Add the oregano, basil, cumin, salt, and black pepper, to taste Simmer for a few minutes, then add carrots and celery. Simmer until slightly done (5-10 minutes). Add pasta. Once the pasta is done to your liking, add the vegan chicken. Add them at the very end to heat them through, otherwise they turn out really soft and squishy.

From VegWeb

Easy, Basic Waffles in the Morning

1 cup flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
berries, to taste, optional
chocolate chips, to taste, optional
1 cup nondairy milk
1/2 cup applesauce

Mix the dry ingredients in a bowl with berries or chocolate chips, if using. Mix the wet ingredients in a different bowl. Combine and mix until just mixed up. Preheat waffle iron and spray with some nonstick oil (or wipe down with some oil). That’s important cause they stuck like mad to the iron when we made them. Cook according to the waffle maker’s instructions, which usually means putting about 1/4 cup batter on the iron, closing, and waiting for a light to go out.

From VegWeb

Thanksgiving "Meat" Loaf

2 egg equivalents
1 tablespoon soy sauce
1 (12-ounce) box medium-firm silken tofu
1 (1 1/2-ounce) packet vegan dried onion soup mix
3/4 cup walnuts, chopped
1 teaspoon oil
1 1/2 cups onion. chopped
3/4 cup celery, chopped
2 cups mushrooms (use portobello mushrooms for a heartier taste), chopped
1 1/2 teaspoons basil
1 1/2 teaspoons oregano
1/2 teaspoon sage
1 1/2 cups bread crumbs

Preheat oven to 350 degrees F. Mix egg substitute, soy sauce, tofu, and onion soup mix together in blender. Add walnuts and blend until smooth. Grease a loaf pan. Heat oil and saute onion, celery, and mushrooms until onions are transparent. Add basil, oregano, and sage while vegetables are frying. Thoroughly mix blender ingredients, cooked vegetables and bread crumbs together in a large bowl. Press into prepared loaf pan. (Or, as user giraelei suggests, “Instead of a loaf pan, I usually use a square cake pan and liberally coat the loaf with ketchup so it gets kind of burnt and caramelized. Yum!”) Bake for 75 minutes. Let cool slightly. Turn loaf out and slice.

Variations: To make it stick together better, try lowering the bread crumbs to 3/4 cup and adding one of the following: 1 extra box of tofu, 1 cup of instant mashed potato flakes, 1 to 1 1/2 cup(s) cooked brown rice or 1 cup burger-style crumbles.

From VegWeb