When you crave a rich, creamy meal, try this one. The soyballs take on a flavor of their own and really add to this dish. Use seminola noodles instead of the curly egg noodles you find in the store to keep it vegan. Double the recipe if you are cooking for more than three.
This recipe came from "How it all Vegan" and it turned out beatifully. When I made this pie, I made two pie crusts in order to have enough to make a lattice for the top. It was oh so pretty! I found that the wheat flour thickens up the filling--the first time I made this pie, it was very liquidy, but still yummy. Enjoy and happy cooking.
This recipe works with my Graham Cracker Crust recipe. It's from "How it all Vegan" by Tanya Barnard and Sarah Kramer, one of my favorite cookbooks. It doesn't taste vegan at all; my boyfriend loves it even though tofu generally makes him ill.
If you are looking for a dish that takes some time to prepare, but is worth every second because the presentation is so pleasing, this is the dish for you! This recipe came from The Soy of Cooking by Marie Oser and is a great low-fat, vegan version of homemade lasagna. ENJOY!
I made this recipe for a potluck and all of my friends loved it. The variety of colors, from the peppers to the stuffing, makes this dish beautiful and appetizing! Also, it is quite easy to make and, even though it is low fat, it is very filling. I recommend accompanying this entree with a light salad and a grain other than rice. This recipe came from one of my favorite cookbooks,
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