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Impress all your friends with this delicious Quinoa-Stuffed Portobello Mushroom: http://peta2.me/tumquinoa

Impress all your friends with this delicious Quinoa-Stuffed Portobello Mushroom: http://peta2.me/tumquinoa

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Baked Onion Rings! 
Ingredients:
Cooking Spray
1 cup unsweetened soy milk
1 cup cornmeal
1 cup whole-wheat breadcrumbs
1 tsp. paprika
1 Tbsp. salt
1 tsp. black pepper
1/2 tsp. garlic powder
1 medium-sized onions, sliced into 1-in. rings
Instructions:
Preheat the oven to 425 F and spray a baking sheet with cooking spray.
Pour the soy milk into a bowl and place the cornmeal in another small bowl. In a third bowl, combine the breadcrumbs, paprika, salt, black pepper, and garlic powder. 
Dip an onion slice into the soy milk, then briefly into the cornmeal (the cornmeal coating should be thin, not thick). Dip quickly into the soy milk again, then dip into the spiced breadcrumbs (the breadcrumb coating should be thick).
Place on the baking sheet and repeat the process with the remaining onion slices. 
Lightly spray the tops of the breaded onion slices with cooking spray. 
Bake for 10 minutes, then flip and bake for another 5 to 8 minutes, or until crisp on the outside and soft on the inside. 
DEVOUR! 
Enjoy! 

Baked Onion Rings

Ingredients:

  • Cooking Spray
  • 1 cup unsweetened soy milk
  • 1 cup cornmeal
  • 1 cup whole-wheat breadcrumbs
  • 1 tsp. paprika
  • 1 Tbsp. salt
  • 1 tsp. black pepper
  • 1/2 tsp. garlic powder
  • 1 medium-sized onions, sliced into 1-in. rings

Instructions:

  1. Preheat the oven to 425 F and spray a baking sheet with cooking spray.
  2. Pour the soy milk into a bowl and place the cornmeal in another small bowl. In a third bowl, combine the breadcrumbs, paprika, salt, black pepper, and garlic powder. 
  3. Dip an onion slice into the soy milk, then briefly into the cornmeal (the cornmeal coating should be thin, not thick). Dip quickly into the soy milk again, then dip into the spiced breadcrumbs (the breadcrumb coating should be thick).
  4. Place on the baking sheet and repeat the process with the remaining onion slices. 
  5. Lightly spray the tops of the breaded onion slices with cooking spray. 
  6. Bake for 10 minutes, then flip and bake for another 5 to 8 minutes, or until crisp on the outside and soft on the inside. 
  7. DEVOUR! 

Enjoy! 

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Easy Game-Day Potato Skins
Ingredients
6 potatoes 
1 cup vegetable oil
8 oz. shredded vegan cheddar cheese (try Daiya brand)
1/8 cup soy bacon bits (try Bac-Os)
4 Tbsp. thinly sliced scallions
Soy sour cream (optional)
Instructions
Preheat the oven to 375 F. Lightly grease a 9x13-inch baking pan.
Pierce the potatoes with a fork and microwave on high until soft, approximately 10 to 13 minutes. 
Remove from the microwave and cut in half vertically. Scoop out the inside, leaving a 1/4-inch-tick shell.
Heat the oil to 365 in a deep fryer or on a deep saucepan. Fry the potato shells for 5 minutes. Remove and drain on paper towels. 
Fill the potato shells with the “cheese” and soy bacon bits. Arrange on the prepared baking pan and bake for 10 to 15 minutes, or until the “cheese” has melted. 
Top with the sliced scallions and the soy sour cream, if desired. 
Enjoy! 

Easy Game-Day Potato Skins

Ingredients

  • 6 potatoes 
  • 1 cup vegetable oil
  • 8 oz. shredded vegan cheddar cheese (try Daiya brand)
  • 1/8 cup soy bacon bits (try Bac-Os)
  • 4 Tbsp. thinly sliced scallions
  • Soy sour cream (optional)

Instructions

  1. Preheat the oven to 375 F. Lightly grease a 9x13-inch baking pan.
  2. Pierce the potatoes with a fork and microwave on high until soft, approximately 10 to 13 minutes. 
  3. Remove from the microwave and cut in half vertically. Scoop out the inside, leaving a 1/4-inch-tick shell.
  4. Heat the oil to 365 in a deep fryer or on a deep saucepan. Fry the potato shells for 5 minutes. Remove and drain on paper towels. 
  5. Fill the potato shells with the “cheese” and soy bacon bits. Arrange on the prepared baking pan and bake for 10 to 15 minutes, or until the “cheese” has melted. 
  6. Top with the sliced scallions and the soy sour cream, if desired. 

Enjoy! 

Photo
Tempeh Veggie Pizza!
Ingredients
2 cups shredded nondairy cheese
1 vegan pizza crust
2 cups chopped broccoli florets, steamed
2 cups chopped arugula
1 1/2 cups cooked and cubed tempeh
Instructions
Preheat the oven to 450 F.
Sprinkle the nondairy cheese over the pizza crust. Spread the broccoli florets evenly over the top, followed by the arugula and cooked tempeh.
Baked until the crust is crispy and golden and the cheese is melted, about 8 to 10 minutes. 
Enjoy!

Tempeh Veggie Pizza!

Ingredients

  • 2 cups shredded nondairy cheese
  • 1 vegan pizza crust
  • 2 cups chopped broccoli florets, steamed
  • 2 cups chopped arugula
  • 1 1/2 cups cooked and cubed tempeh

Instructions

  1. Preheat the oven to 450 F.
  2. Sprinkle the nondairy cheese over the pizza crust. Spread the broccoli florets evenly over the top, followed by the arugula and cooked tempeh.
  3. Baked until the crust is crispy and golden and the cheese is melted, about 8 to 10 minutes. 

Enjoy!

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Classic Thanksgiving Stuffing! 
Ingredients
5 Tbsp. vegan margarine (try Earth Balance brand)
1 cup chopped onion
1 cup chopped celery
2 cups vegan broth
2 handfuls dried cranberries (optional)
2 handfuls diced apple (optional)
1 handful pine nuts (optional)
1 12-oz bag herb-seasoned, cubed vegan stuffing (try Pepperidge Farm brand, which is available almost everywhere)
Instructions
Melt the vegan margarine in a big pot over medium-high heat. Add the onions and celery and cook for 2 to 3 minutes. Remove from the heat. 
Add the vegan broth, dried cranberries, apples, and pine nuts.
Add the stuffing and mix lightly.
Spoon into a greased casserole dish.
Cover with tin foil and bake at 350 F for 15 minutes.
Remove the foil and continue baking for another 15 minutes. 
Enjoy! 

Classic Thanksgiving Stuffing

Ingredients

  • 5 Tbsp. vegan margarine (try Earth Balance brand)
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 cups vegan broth
  • 2 handfuls dried cranberries (optional)
  • 2 handfuls diced apple (optional)
  • 1 handful pine nuts (optional)
  • 1 12-oz bag herb-seasoned, cubed vegan stuffing (try Pepperidge Farm brand, which is available almost everywhere)

Instructions

  1. Melt the vegan margarine in a big pot over medium-high heat. Add the onions and celery and cook for 2 to 3 minutes. Remove from the heat. 
  2. Add the vegan broth, dried cranberries, apples, and pine nuts.
  3. Add the stuffing and mix lightly.
  4. Spoon into a greased casserole dish.
  5. Cover with tin foil and bake at 350 F for 15 minutes.
  6. Remove the foil and continue baking for another 15 minutes. 

Enjoy!