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Barbecue Food by Maria Rettenmund, Vegan Views 32 (Summer 1984)

500g tofu, well broken up
100g wholemeal flour
50g breadcrumbs
1 teaspoon basil
½ teaspoon oregano
1 onion, finely chopped
1 tablespoon soy sauce

1. Combine the ingredients well in a large bowl, kneading the mixture a little to help it to hold together.
2. Shape into balls, then flatten into burgers.
3. Shallow fry in oil, or barbecue.

250g mixed nuts
25g vegan margarine
50g wholemeal flour
250ml soymilk
1 small onion
1 teaspoon lemon juice
1 teaspoon mixed herbs
black pepper to taste

1. Grind the nuts (in blender) or chop very finely.
2. Chop the onion very finely.
3. Melt the margarine, stir in the flour, then add the soymilk, stirring constantly to avoid lumps.
4. When thickened, add all the other ingredients, seasoning to taste.
5. Leave the mixture to cool, then form into burger shapes.
6. Fry in oil, or barbecue.

500g cooked soybeans, drained and mashed
500g cooked brown rice
1 onion, chopped very finely
1 carrot, grated
100g wholemeal breadcrumbs
2 tablespoons soy sauce
150ml soymilk
50g wholemeal flour
seasoning to taste (eg. herbs, garlic, curry powder)

1. Combine all ingredients, and knead mixture to bind it.
2. Form into burgers.
3. Fry in oil, or barbecue.

500g cooked lentils
100g millet
100g sultanas
50g wholemeal flour
50g wheatgerm
2 tablespoons sunflower seeds
1 onion, finely chopped
1 teaspoon basil
1 dessertspoon Marmite
soymilk to blend

1. Combine all ingredients except soymilk, ensuring mixed well.
2. Add soymilk while stirring until mixture holds together.
3. Form into balls, then flatten into burgers.
4. Fry in oil, or barbecue.

1 chopped onion
2 chopped cloves garlic
1/3 cup oil
200g tomato paste
½ cup mustard
1½ cups water
1 cup raw sugar
1 tablespoon salt
1 teaspoon nutmeg
2 teaspoons chillipowder
1 chopped parsley plant
2 tablespoons soy sauce
¾ cup lemon juice

1. Sauté onion and garlic in oil.
2. Mix in the rest of the ingredients apart from lemon juice and soy sauce.
3. Bring to a boil, reduce heat and simmer for an hour.
4. Add lemon juice and soy sauce and cook 10 - 15 minute longer.
With thanks to Myer Samra and Amanda and friends.

2½ cups flour
¼ teaspoon each ginger, cinnamon, cloves
1 cup raw sugar
1 cup applesauce
½ cup vegan margarine
½ teaspoon vanilla essence
½ cup ground almonds
rind of ½ a grated lemon
½ cup ground hazelnuts
pinch of salt
½ teaspoon baking powder
½ teaspoon baking soda

Cream the margarine and sugar together. Add applesauce and vanilla essence. Sift together the flour, baking powder, baking soda, salt, grated lemon and spices and fold into the margarine and sugar mixture. Add the nuts and pour into an oiled baking pan. Bake in preheated oven for about 1 hour.

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Cross-reference: Cookery & Recipes