Easy VEGAN food recipes?

Okay well i just recently turned vegan and the i've been living off of chai noodles for the past two weeks.There's not really a big selection in the local markets.And i can't think of anything vegan i can make.So does anyone have any ideas?My refrigerator is stocked with meat and all the other stuff i don't want to eat since the rest of my family are carnivores.can anyone please give me any easy vegan food recipes i can whip up on my own?I am 14 if that matters at all.And please don't tell me i'm too young to be veg and that i need my meat because i don't.








p.s-the more the better.I'd like to know as much as you can think of.Thank you.Easy VEGAN food recipes?
Bravo for your choice!





Dude, I hate looking like I'm shamelessly plugging something, but go on here:





www.vegancheapandeasy.com





I'm vegan, I can't cook, and this is my blog. There's not many recipes yet, but the ones on there are ridiculously simple.





Hang in there, it's hard to stick with at first, especially if you're somewhere non-vegan-friendly, but you'll learn to cope.





And you get to experience the joys of knowing you're doing something good for the planet and yourself every time you sit down to eat!!





No carcass-nosher gets to have that joy!





Just keep sticking with it!!Easy VEGAN food recipes?
http://www.vegcooking.com





VERY helpful, If you can read, you can cook :) never too young.
What could be simpler than masher potatoes?!





Garlic Mashed Potatoes





3 large baking potatoes


1 tsp vegetable oil


6 garlic cloves, minced (you can use the pre-minced garlic in a jar - it's way easier - or no garlic at all if you choose)


3/4 cup soy milk


3 tbls soy margarine (Earth Balance is awesome)








Dice the potatoes (it is great whether the potatoes are peeled or not). Boil for about 15 minutes, or until they are soft.





Heat oil over medium heat in a small pan. Saute the garlic about 30 seconds. Add the soy milk and reduce to a simmer.keep warn until the potatoes are cooked.





Mash the potatoes in a large bowl. Add the margarine. Add just enough of the soy milk/ garlic mixture to make them as creamy as you like.





http://www.theppk.com/recipes/ - awesome site. good luck!
If you can get ahold of soymilk and tofu and you like them you have got it made. Use soymilk on your cereal.





Rice vegetables soy sauce is easy and good or sub rice for spaghetti noodles





There is plenty of vegan bread so have a cucumber tomato pickle onion lettuce sandwich with mustard.





Chop potatoes add soysauce and seasoning bake for 30-40 minutes covered 400 degrees of until tender. Add veggies last 10 minutes if desired. Turns out awsome.





Peanut butter jelly sandwich! Cant get any easier or vegan than that!





Cooked noodles add olive oil tomatoes brocolli onions spices (Garlic rosemary basil salt etc.) Maybe add some spinach. Cook till veg is tender enjoy. If you dont have olive oil dry fry veg or use water to cook or eat raw.





Chips n salsa or bean dip still vegan





Most fat free cans of beans are vegan get one put in tortilla with salsa lettuce or rice and avacado. Or make your own from dry beans my faves are navy and pinto





Pinto beans: soak beans overnight


Salt


can of tomatoes


onion


pepper


garlic


(whatever spices you have or like it really does not matter)





Add all ingredients to the pot on medium cook until beans are tender keep water level above beans stirring occasionally.








Try this link to help you get stuff at the store of out of your cabinet it may not all be healthy but its vegan.





http://www.peta.org/accidentallyVegan/Ve鈥?/a>





theppk.com -excellent vegan recipes for cakes cookies etc
i'm not even a vegan, but i love these recipes and make them often. my husband likes a few vegatarian dishes i make, but i have to wait for a 'night out with the boys' to enjoy these recipes! i'm not sure on your cooking abilities, so i made sure that these are all really easy recipes.





Korean-Style Tofu





2 blocks firm tofu, drained, 350 grams each`


vegetable oil


1/4 cup soy sauce


1 1/2 tsp. sesame oil


1 Tbsp. Splenda


1 clove garlic, minced


1 Tbsp. toasted sesame seeds


1 Tbsp. hot red bean paste, or to taste


2 green onions, thinly sliced





Preheat the broiler. Cut the tofu into 陆-inch slices. Lightly brushed a rimmed baking sheet(s) with vegetable oil, place the tofu in a single layer on the sheet(s) and lightly brush the top with oil. Broil, as close to the heat as possible until the tofu is lightly browned. Turn over and brown on the other side.





Combine the soy sauce, sesame oil, Splenda, garlic, sesame seeds and hot bean paste. Heat the soy mixture to a boil in a large pan over medium heat. Gently add the tofu in a single layer. Turn down to a simmer and cook for 2-3 minutes, spooning the mixture over the top of the tofu. Sprinkle with the green onions and serve.





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Chickpea, Bulgur and Tomato Pilaf





1 cup uncooked bulgur or cracked wheat


15-oz. can chickpeas, rinsed and drained


1 cup diced plum tomatoes


1 cup sliced scallions (white and light green parts)


1/2 cup chopped flat-leaf parsley


1/4 cup fresh lemon juice


3 Tbs. extra-virgin olive oil


1 1/2 tsp. grated lemon peel





In large bowl, combine bulgur and 1 cup boiling water. Cover and let stand 30 minutes.


Fluff bulgur with fork. Add 1/2 tsp. salt and remaining ingredients; stir well. Serve chilled or at room temperature.





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Vegetable-Lentil Curry





2 tsp. olive oil


1 medium-sized onion, finely chopped (about 1 1/2 cups)


2 Tbs. curry powder


2 medium-sized sweet potatoes, peeled and cut into 1-inch chunks (about 1 1/2 lb.)


1 head cauliflower, stemmed and separated into florets (about 2 1/2 lb.)


1 cup brown lentils, rinsed


2 14.5-oz. cans low-sodium diced tomatoes with juice





Heat oil in large saucepan or Dutch oven over medium heat. Add onion, and cook 5 minutes, or until softened, stirring often. Stir in curry powder, and cook 1 minute, stirring constantly. Add sweet potatoes, cauliflower, lentils, tomatoes with juice and 1 1/2 cups water. Season to taste with salt.





Bring mixture to a boil. Reduce heat, cover and simmer 30 minutes, or until lentils and sweet potatoes are tender. Season to taste with salt and pepper.





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Spinach Couscous with BBQ Tofu





1 1/2 cups couscous, preferably whole grain


2 Tbs. nonhydrogenated vegan margarine


5 to 6 oz. baby spinach, well rinsed


1 1-lb. pkg. baked tofu, any variety, diced


1/2 cup natural or smoke-flavored barbecue sauce





Cover couscous with 3 cups boiling water in heatproof serving container, and let stand 10 minutes; fluff with fork. Stir in margarine and salt and pepper to taste.





Place spinach in large, wide skillet with only water clinging to its leaves. Cover, and steam about 1 minute, or just until wilted. Remove, and coarsely chop. Stir into couscous.


Combine tofu and barbecue sauce in skillet. Cook over medium-high heat, stirring often, 4 to 5 minutes. Scatter tofu over couscous, and serve.