VegetariansRecipes.org

• 2 10-oz packages silken regular or low-fat tofu
• 16 oz. vanilla vegan soymilk
• 1 tablespoon p

• 2 pkg frozen, thawed firm tofu
• 1 large onion chopped
• barbeque sauce

• 1 1/2 tablespoon soy non-hydrogenated vegan margarine (or light oil if you prefer for sauteing)

• 2 red capsicums (bell peppers)
• 2 green capsicums (bell peppers)
• 10-15 mushrooms
• 4 zuchin

• 1 box of firm tofu; drained
• 2/3 cup vegan BBQ sauce
• 1/2 cup water
• 2 tablespoon soy sauce

• cabbage (shredded)
• garlic
• olive oil
• yellow onion

Saute garlic

• 1 yam (or sweet potato)
• 1 tablespoon fresh chopped ginger
• 1 tablespoon butter alternative

• 4 Portobello Mushroom Caps (or as many as you want to serve)
• 6-8 cloves of garlic, minced

• 2 phat portabella mushrooms
• 8 oz soy "cream cheese"
• 2 shallots (can substitute 2 chopped g

• TOFU MIXTURE:
• 1 lb block firm tofu (must be frozen solid & then thawed)
• 1 onion chopped