2. Add soy milk and onion powder. Increase heat to medium.
3. Heat until hot and thickened, stirring frequently.
4. Add salt and pepper to taste.

This recipe is from the book The Vegan Family Cookbook by Brian P. McCarthy and is provided courtesy of Lantern Publishing

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This recipe is from the book The Vegan Family Cookbook by Brian P. McCarthy and is provided courtesy of Lantern Publishing

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Variation: NACHO “CHEESE” SAUCE

Increase garlic to 1 teaspoon, substitute chili powder for paprika, and add one  4-oz. can of diced green chilies.

This recipe is from the book The Vegan Family Cookbook by Brian P. McCarthy and is provided courtesy of Lantern Publishing

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1. In a large bowl, thoroughly mix the flour and salt.
2. Stir in the oil and water with a dinner fork just until combined. Do not overwork pastry.

3. Roll dough out between two pieces of waxed paper or on a lightly floured surface to desired size.

Instructions for Pie filling

* Preheat oven to 350°F.

1. In a food processor, blend the tofu, sugar, pumpkin, cinnamon, ginger, salt, nutmeg, and cloves. Process until smooth.

2. Prepare pie crust. Line bottom of pie dish with crust.
3. Pour pumpkin mixture into dish.
4. Bake for 1 hour.
5. Chill, uncovered, in refrigerator before serving.

Variation: REDUCED-SUGAR PUMPKIN PIEReduce sugar to 6 Tbs. and add 1/2 tsp. powderedstevia extract.

This recipe is from the book The Vegan Family Cookbook by Brian P. McCarthy and is provided courtesy of Lantern Publishing

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In a large bowl, whisk together the vital wheat

gluten flour, yeast flakes, 2 tsp. thyme, onion

powder, and salt.

Add the vegetable broth, oil, and soy sauce. Stir

just until combined.

Form into a loaf shape.

Place loaf on cheesecloth and roll up (not too tight).

Tie each end with a piece of string and tie two

additional pieces of sting ⅓ in from each end.

Place in low-boiling water.

Cover pot with lid and cook for one hour and 45 minutes.

Remove loaf from water and remove cheesecloth.

Preheat oven to 400 degrees F.

Roll out puff pastry so that it will cover the loaf.

Cover loaf with puff pastry, tucking edges underneath.

Combine the ketchup, water, and one tsp. thyme.

Brush puff pastry with ketchup mixture.

Bake loaf for 25 minutes.

This recipe is from the book The Global Vegan Family Cookbook by Brian P. McCarthy and is provided courtesy of Lantern Publishing

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In a large bowl add dry yeast. Whisk in warm soy milk and sugar. Let sit for 10 minutes. Whisk in two  cups of the flour.  Place dough in a bowl which will accommodate the dough doubling in size. Cover bowl with clear wrap and let sit for one hour on counter or overnight in refrigerator.  Whisk in the remaining one cup of flour, baking powder, oil, vanilla, and salt.   Preheat waffle iron.  Pan-spray top and bottom of hot waffle iron if needed.  Scoop batter onto waffle iron and cook until done, about four minutes.  Repeat until all batter is used.

This recipe is from the book The Global Vegan Family Cookbook and is provided courtesy of the author Brian P. McCarthy and publisher Lantern

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Toss together the seitan crumbles, tofu crumbles, and chives in a small mixing bowl until well incorporated.

Lay one wrapper on a flat surface. Add 1 teaspoon of the filling to the center of the wrapper. Dip your fingertips in water and run the water around the edge of the wrapper. Fold the wrapper over, into a half-moon shape, and press the edges together to seal. You can also use a fork to crimp the edges if desired. Repeat with remaining thirty-five wrappers and filling. Coat with a thin layer of oil.

Add the pot stickers in a single layer to a steamer, and steam for 10 minutes, or until hot and moist. They can also be sautéed in a bit of vegetable oil until golden and crispy, if desired. Serve immediately, or freeze for later use.

This recipe is from the book Fusion Food in the Vegan Kitchen and is provided courtesy of the author Joni Marie Newman

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Place all the ingredients in a medium bowl, and whisk to thoroughly combine. For the smoothest results, use a blender to do this. Cover and refrigerate until ready to use. Will keep for up to 4 days. Stir before use. If you find the sauce has thickened too much after refrigeration, slowly add extra creamer, 1 teaspoon at a time.

This recipe is from the book The Complete Guide to Even More Vegan Food Substitutions and is provided courtesy of the authors Celine Steen and Joni Marie Newman

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1. Preheat the oven to 375 degrees F. Prepare the plantains: Place the plantain ingredients in a small bowl and mix well. Transfer to a well-oiled baking sheet and bake until golden brown, about 10 minutes, flipping once after 6 minutes. Carefully transfer to a serving plate so the plantains do not stick to the pan as they cool down.
2. Meanwhile, place a 3-quart pot over high heat. Place the cumin and chili powder in the pot and cook for 1 minute, stirring constantly. Add the onion, garlic, and jalapeño, and stir well.
3. Lower the heat to medium-high, add the vegetable stock, black beans, and carrot, and cook for 15 minutes, stirring occasionally. Add the red bell pepper and corn and cook for 5 minutes, stirring occasionally. Add all the remaining ingredients, except the cilantro, and cook for 5 minutes, stirring occasionally. Add the cilantro and mix well.
4. Top each serving with a few pieces of plantain and enjoy.

This recipe is from the book Soups On and is provided courtesy of the author Mark Reinfeld. Photos are courtesy of Da Capo Publishers and www.veganfusion.com

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1. Place the pepitas in a small bowl with ample water to cover. Allow them to sit for 15 minutes. Drain and rinse well.
2. Place in a strong blender with all the remaining ingredients, except the cilantro and red bell pepper, and blend until very creamy.
3. Transfer to a bowl, add the cilantro, and stir well. Top with the red bell pepper before serving

This recipe is from the book Soups On and is provided courtesy of the author Mark Reinfeld. Photos are courtesy of Da Capo Publishers and www.veganfusion.com

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