Vegenaise Recipes
Gourmet Soy Cheese Recipes

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Potato Salad

3/4 cup apple cider vinegar
2 Tbsp. salt
4 Tbsp. sugar
7 lbs. potatoes, peeled and cut into 1/2-inch dice
4 Tbsp. salt
1 1/2 cups Vegenaise
3 Tbsp. Dijon mustard
2 cups chopped green onions
1/2 cup chopped chives

• Mix the vinegar, 2 Tbsp. salt, and sugar in a small bowl. Set aside.
• Place the potatoes and 4 Tbsp. salt in a large pot. Cover with water and bring to a simmer, cooking for 30 minutes, or until cooked through.
• Drain well and spread out onto sheet pans. While still hot, sprinkle with the prepared vinegar mixture.
• Allow to cool, then mix well with the remaining ingredients.

Makes 30 servings

Cilantro-Lime Tofu Skewers With Avocado Cream

For the Avocado Cream:
3 large avocados
1/2 cup Vegenaise
Juice of 2 limes
1 1/2 tsp. salt
1/4 tsp. ground white pepper

• Peel and core the avocados, then mash. Place in a food processor with the other ingredients and blend until smooth.
• Adjust the seasonings with salt and lime juice.
• Place in squeeze bottles and refrigerate.

For the Skewers:
1 1/2 lbs. extra-firm tofu
2 large onions, cut into 3/4-inch dice
3 yellow peppers, seeded and cut into 3/4-inch dice
1 1/2 lbs. whole cherry tomatoes
1 lb. whole crimini mushrooms
15 Mexican fiesta skewers
3/4 cup olive oil
1/4 cup fresh lime juice
2 oz. tequila (optional)
1 1/2 Tbsp. chopped garlic
1/4 cup freshly chopped cilantro
1/4 cup freshly chopped parsley
3 jalapeño peppers, cut into thin slices
1 1/2 Tbsp. salt

• Thread the tofu, onions, peppers, tomatoes, and mushrooms on the skewers.
• Stir together all the other ingredients and pour over the skewers to marinate for 2 hours.
• Remove from the marinade and grill for 3 to 5 minutes on each side, or until the vegetables are softened and browned.
• Serve with the avocado cream.

Makes 15 skewers

Black-Bean Cakes With Lime-Peppered 'Mayo'

For the Black-Bean Cakes:
11 1/4 lbs. cooked black beans, rinsed and drained
3/4 cup vegan margarine, softened (try Earth Balance brand)
3/4 cup chopped cilantro
3/4 cup chopped shallots
4 Tbsp. minced garlic
4 Tbsp. Creole seasoning
1 1/2 cups breadcrumbs
Salt and pepper, to taste
1 1/2 cups canola oil

• Preheat the oven to 300°F.
• Place the beans on paper towels to soak up the excess moisture. Bake on a cookie sheet for 20 minutes. Let cool.
• In a food processor, combine the beans, vegan margarine, cilantro, shallots, garlic, Creole seasoning, breadcrumbs, salt, and pepper. Refrigerate for 1 to 2 hours.
• Form into patties.
• Heat the oil in a skillet over medium heat. Fry the cakes for 4 minutes, or until browned and crispy, then flip and cook on the other side. Drain on paper towels. Serve with the Lime-Peppered "Mayo."

For the Lime-Peppered 'Mayo':
6 cups Vegenaise
3 Tbsp. fresh lime juice
6 jalapeņo peppers, minced
Salt and pepper, to taste

• Mix the vegan mayonnaise, lime juice, and jalapeņo in a bowl. Season with the salt and pepper and refrigerate until ready to serve.

Makes 24 servings

Grilled Seitan and Veggie Wraps With Sweet Garlic Aioli

For the Aioli:
15 whole garlic cloves, peeled
1/4 cup olive oil
2 1/2 cups Vegenaise
1 1/2 Tbsp. Dijon mustard
1 1/2 Tbsp. lemon juice
2 tsp. salt
1/4 tsp. ground white pepper

• Combine all the ingredients in a shallow pan. Cover with foil and bake at 350°F for 35 minutes, or until the garlic is soft and browned. Remove from the oven and let cool.
• Blend in a food processor until smooth.

For the Veggies:
7 zucchini, sliced lengthwise
7 yellow squash, sliced lengthwise
3 red peppers, deribbed and cut lengthwise into 4 equal pieces
3 yellow peppers, deribbed and cut lengthwise into 4 equal pieces
6 cloves garlic, sliced
1/2 cup extra virgin olive oil
1 Tbsp. finely chopped fresh rosemary
1 Tbsp. finely chopped fresh tarragon
1/4 cup chopped fresh parsley*

• Combine all the ingredients in a large mixing bowl, coating the vegetables well.
• Place on a grill and cook for 3 to 5 minutes on each side, or until cooked through.

To Assemble:
4 lbs. seitan, sliced into 1/4-inch-by-2-inch strips
4 Tbsp. vegetable oil
1 tsp. salt
1 tsp. black pepper
20 tortillas

• Combine the seitan, oil, salt, and pepper. Sear the strips on a flat top griddle or in a large flat-bottomed pan for 5 minutes, or until slightly crispy and heated through.
• Place 3 or 4 strips, 3 oz. of the vegetables, and 2 oz. of the aioli in each tortilla and roll up like a burrito.

Makes approximately 20 wraps

*Note: 4 Tbsp. dry Italian seasoning may be substituted for the fresh herbs.

Enchilada Bake

4 lbs. vegetarian burger crumbles
6 oz. taco seasoning
Spray oil sufficient to coat a hotel pan
65 oz. enchilada sauce
72 corn tortillas
60 oz. canned pinto beans, drained
6 green onions, chopped
8 cups shredded Follow Your Heart vegan cheddar cheese
16 oz. diced green chilies

• Preheat the oven to 375°F.
• In a large bowl, combine the burger crumbles and the taco seasoning and set aside.
• Spray a hotel pan with the oil.
• In layers, spread generous amounts of the enchilada sauce, corn tortillas, and pinto beans, a handful of the green onions, 1/3 of the shredded "cheese," and 1/2 of the green chilies in the pan.
• Continue layering with additional enchilada sauce, additional tortillas, all the seasoned burger crumbles, 1/3 of the "cheese," and the remaining pinto beans, green onions, and green chilies.
• Add an additional layer of the enchilada sauce and the remaining tortillas. Top with the remaining enchilada sauce and the remaining "cheese."
• Cover in foil and bake for 30 minutes.
• Remove the foil and bake for an additional 15 to 30 minutes, or until browned and bubbling.

Makes 25 servings

Texas Grinders

5 peppers, sliced
3 large onions, sliced
4 Tbsp. olive oil
1/4 cup vegan margarine
24 hoagie rolls
24 vegan riblets
24 oz. barbecue sauce
24 oz. Follow Your Heart Monterey Jack "cheese," shredded

• Sauté the peppers and onions in the olive oil until the onions are translucent.
• Spread the margarine on the rolls and toast until lightly browned.
• Cook the "riblets" on a grill until hot. Spread with the barbecue sauce and place on the rolls.
• Top with the grilled peppers and onions and the vegan cheese. Broil for 30 seconds, or until the "cheese" is melted. Serve immediately.

Makes 24 servings

Warm Gardein Chicken Breast Sandwich on Baguette With Vegan Monterey Jack, Heirloom Tomatoes, Baby Greens, and Herbs de Provence Vegenaise

For the 'Chicken':
20 Gardein chicken breasts, fully thawed
1/4 cup olive oil
1 Tbsp. salt
1 tsp. black pepper
1/2 lb. Follow Your Heart vegan mozzarella, sliced into 20 slices

• Coat each breast well with the oil, salt, and pepper.
• Sauté over medium-high heat for about 3 minutes on each side, or until slightly browned and heated through.
• Place 1 slice of the "cheese" over each breast and keep warm.

For the Herbed Vegenaise:
1 1/2 cups Vegenaise
2 1/2 Tbsp. Minor's herbs de Provence sauce
1/2 lemon, juiced

• Combine all the ingredients well and refrigerate.

To Assemble:
20 pieces baguette, sliced on the bias and in half lengthwise
40 thin slices heirloom tomatoes (any variety)
1 1/2 lbs. mixed baby greens, washed well

• Place the bottom halves of the bread on a flat surface and slather with 1 1/2 Tbsp. of the herbed Vegenaise.
• Place 1 warm "chicken" breast on top.
• Place 2 tomato slices and some greens on top.
• Spread 1 1/2 Tbsp. of the herbed Vegenaise onto the top pieces of the bread and place on top of the sandwiches.

Makes 20 sandwiches

Vegan Sausage-and-Bean Burritos

For the Tomatillo Sauce:
8 tomatillos
3 jalapeño peppers, stems removed
1/2 bunch cilantro
Garlic salt, to taste
1 ripe Hass avocado (optional)

• Remove the wrappers from the tomatillos.
• Immerse the tomatillos and the peppers in boiling water until soft. In a blender, purée the remaining ingredients until smooth. Combine with the tomatillo mixture.

For the Burritos:
1 Tbsp. vegetable oil
30 6-inch soft flour tortillas
2 cans spicy vegetarian refried beans
36 oz. vegan sausage crumbles
6 cooked potatoes, sliced
Yellow, green, or red peppers sautéed (optional)
1 white onion, sliced and sautéed (optional)
2 cups shredded Follow Your Heart vegan cheddar cheese
1 cup chopped cilantro
2 cups Follow Your Heart vegan sour cream
2 cups guacamole
2 cups salsa

• Preheat the oven to 350°F. Warm the oil in a sauté pan over medium heat. Quickly heat 1 tortilla on each side.
• Immediately fill with 2 to 4 Tbsp. of the tomatillo sauce and small amounts of the refried beans, sausage crumbles, potato slices, peppers, and onions, then wrap. Place seam-side-down in a large, oiled casserole dish. Fill the remaining tortillas and place side-by-side in the casserole dish (do not stack).
• Top the entire casserole with 1/2 to 3/4 cup of the tomatillo sauce, leaving a 1/2-inch border sauce-free. Top with the vegan cheese.
• Bake, covered, for 15 minutes. Uncover and cook for an additional 15 minutes, or until hot.
• Remove from the oven and top with the cilantro. Serve with the vegan sour cream, the guacamole, and the salsa.

Makes 30 servings