I have been vegan for almost a year and a half now, and I cannot even tell you how sick and tired of brown rice, oriental ramen and peanut butter I am! I'm looking for some good vegan recipes (no milk, eggs, any other animal products) that are affordable and relatively quick to make. any advice?

Get a subscription to Vegetarian Times, they have wonderful recipes and always give a vegan version

Do you like green beans with garlic?

Or roasted tomatoes with centres cut out, same as capsicum and potatoes ( potatoes have to be boiled in order to cut the middle out) with, a little oil, thinly sliced mushrooms, spring onions, tomato paste and a tad of water?

I do add, the cheese, etc, but as you said no dairy i thought of those as alternatives.

Potatoes cut in cubes with curry paste are nice, ( i use a bit of butter) as well, but water would probably work, to make it more as a paste.

Asparagus or brocolini, with lemon juice and a bit of oil is wicked.

I make lots of soups in blenders, mushroom, pumpkin, you can add corriander.

And if you can eat prawns? make pumpkin soup, add a can of coconut milk, lite if you can have that, and place raw prawns in it, that's really nice.

CW

those are all really good ideas. i haven't used my blender since my smoothie stage when i was vegitarian! The stuffed tomatoes sound really good especially btw. thanks!

I'm basically a lacto ovo vegetarian (I will drink milk but I prefer vita-soy milk, but I do eat cottage cheese, cheese and egg whites) But I had a vegan cheesecake that I loved....and my daughter too, who is an omnivore. I've been experimenting with both vegan and vegetarian recipes. The best one is putting soft tofu in a blender, the whole package and adding about 1/2 cup of cott. cheese,about 4 tbsp. of agave nectar & whip up and pour into a graham cracker crust (mixed with melted virgin coconut oil, baked and cooled) and when it's settled pour blended berries with juice and sugar over it.

But my vegan version of this isn't settling!! It's just as tasty without the cottage cheese, but really gross to look at!!

Another recipe is vegan BLT, slice extra or just firm tofu, thin slices and marinade in about 1 1/2 cups water, 4 tsp of soy sauce, 2 tbsp organic sugar cane or plain sugar, and sea salt. Then fry in some olive oil and set to drain. It's usually crunchy, excellent in BLT sandwiches or crumbled on a salad.

Bon appetit!!

I tried that cheesecake and it tasted great, but I was the only one eating it! my roommates looked at it and said no. lol, just bc you can't cut a decent piece of the pie doesn't mean it's not good pie! but whatev I loved it. I used strawberries for the top and made a cinnamon sugar graham cracker crust instead of coconut. Thanks for the heads up, it was great!

Do you use seitan? You can do some really good stuff with that. Also TVP (textured vegetable protein) I like stuffed zuchinni, hollow them out and place in a good thick saucepan and fill with rice, garbonzo beans, chopped tomato (or sundried) cilantro, sprinkle with dried mint. Cover with water, canned tomatoes, or tomato sauce, and simmer until tender. Yummy!

How about stuffed grape leaves, again use a mixture of rice and whatever veggies, herbs and spices you like. You can find instructions on how to roll them in any Greek cookbook. Use sauted onion in the bottom of the pan instead of meat.

Here's a rice variation: rinse and par boil your rice (not completely cooked - more like half way) In a different pan (with a good tight lid) put a layer of oil (I like olive) line the bottom of the pan with thin slices of potato, if you want you can stand a row up around the sides of the pan too. carefully spoon in the partially cooked rice. This works best with Jasmine or Besmati rice, not the sticky kinds. Using the handle of a wood spoon poke some holes in the rice. Now here's the trick - take the lid and wrap it in a light kitchen towel (not terry cloth) or heavy paper towel, so the fabric covers the underside of the lid and folds up on top, place the cloth or paper towel covered lid on the pan and continue cooking the rice on low heat. Be sure the cover isn't anywhere near the heat source so there is no fire risk. The towel helps keep the rice from becoming soggy or sticky. When it's done briefly (couple mins) place the pan bottom in cold water, the sink with a couple inches of water works good. Lift the pan out and dry it, remove the lid and place a plate face down over the pot and turn it. The rice should drop onto the plate with the potato crust on top.

This is really tasty and you can turn it into a meal by placing a layer of sauted veggies or whatever into the rice. Put half the rice in, then the veggies and finish putting in the rice, then go ahead and cook as directed.