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Vegetarian Recipes by Betty Knight and Rachel Anderson

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Granola (Breakfast Food)
By Betty Knight

4 Cups of Old Fashion Oats
1/2 Cup of Wheat Bran
1/4 Cup of Soya Flour
1/2 Cup of Wheat Germ
1/4 cup Flax Seed Meal
1/2 Cup of Corn Meal (yellow)
½ Cup of Sunflower Seeds
2/3 Cup of Chopped Nuts (walnuts or almonds or any kind you would like)
½ Cup of Raw Sugar or Honey
Mix Thoroughly
Mix in a measuring cup:
1/3  cup of olive oil
2/3 cup of water 
1 tsp. Vanilla
7 Drops of Stevia
Mix liquid into dry mixture and mix all ingredients together --you may have to use your hands.  Put onto cookie sheets and bake for 45 min at 290 degrees and take out of oven and stir.  Put back into oven and bake for another 30 minutes at 250 degrees or until lightly to medium brown.  Cool and put into a storage container.  Eat for breakfast with soy milk or a milk substitute.  Delicious!!

Wheat Meat (Gluten)
 By Rachel Anderson

1 cup walnuts
1 tsp onion powder
1/4 cup rolled oats
1/2 tsp garlic powder
1/2 cup yeast flakes
1-3/4 cup warm water
1 tsp salt
2-1/2 cup gluten flour

1. Blend first seven ingredients on high till creamy, about 30 seconds.
2. Place blended mixture into mixing bowl. Use a dough hook. Set at low and add all flour. Mix until very smooth, several minutes until it forms a rubber-like ball. Remove dough.
3. Cut into desired size depending on entree being used. Do not stack pieces while cutting as they will stick together.
4. Bring broth to a  boil in covered pot. Drop pieces into boiling broth. Lightly boil 1-2 hours. Cook until soft throughout.
Yields 2 quarts gluten pieces.
The Broth
Used in step 4 of Wheat Meat recipe.
10 cups water
1/3 cup soy sauce, UN-fermented
1-1/4 tsp salt
Combine all ingredients in a large pot. Cover and bring to a boil.
Yields 11 to 12 cups.

Vegan Butter
By Betty Knight
1 cup of water               Heat water to boiling with Emes Jell-O
1 cup of oil
1 Tbsp. Emes Jell-O    -- unflavored
1 Tsp. Butter flavor
¼ grated carrot or yellow food coloring
1Tsp. Salt
Cool and add oil slowly blending and add ingredients and cool.  Put in the refrigerator until ready to use.
Note:  Vegetarian Jel:
1/2 cup agar agar powder (not flakes)1/2 cup cornstarch

Greek Hummus
 By Betty Knight

1 Can garbanzo beans, drained (save juice)
2 Tbsp lemon juice
1 clove garlic smashed
2 Tbsp Tahini
¼ cup bean juice or water
1 Tbsp olive oil
!/4 Tsp of Paprika
½ tsp of salt or more if you feel it needs it
Blend all ingredients in a blender 1-2 min. until creamy.  Variation add ¼ cup canned roasted red peppers.  Very good with pita breads or crackers, makes a wonderful Pita Bread or a topping for baked potatoes.  Freezes well.
Per Serving:  Calories 35 gm, Protein 7.4 gm, Fiber 5.8 gm, Carbs 20.1 gm

High Protein Healthy Pancakes
By Betty Knight

1/4 Cup Flaxseed Meal
1/8 Cup Soya Flour
1 1/4  Cup Enriched unbleached White Flour
¼ Cup Wheat Germ
¼ cup of Wheat Bran
1 Tsp. Healthy Baking Soda (without Aluminum)
¼ Cup of chopped Walnuts (optional)
1/2  Tsp salt
1 Tsp. Vanilla
2 Tbsp. Olive Oil
5-6 drops of Stevia or 1 tbsp Truvia
1 to 1 ½ cups of soya milk with ( tbsp of lemon juice to curdle milk) (use as much as you need to make dough the thickness you want)
Egg Substitute—2 Tbps of Flaxseed meal  and ¼ cup of water cook in sauce pan until thick
Mix together all dry ingredients.  Add all wet ingredients and mix just until blended.  Spray a heated pan with cooking oil of choice, or use non-stick pan.  Spoon batter onto pan (either one large pancake or four silver dollar pancakes).  Flip pancakes when bubbles start to burst on the surface.  Brown on both sides.  (These pancakes need to be cooked well or they are mushy inside.)  Serve with maple syrup or other topping of your choice!
Total  Per Serving 1 small pancakes:  Calories 250, Carbohydrate 64.9 g  Dietary Fiber 6.4 g Protein 12.4g

Vegan Lasagna
 By Rachel Anderson
Put one box 12.3 oz of Mori Nu Extra Firm Tofu into a bowl and add
3Tbsp lemon juice—Mix  and let curdle
Season tofu with 1 Tbsp onion power, ¾ tsp of garlic powder, 1Tbsp of Vegetarian Chicken Seasoning and ½ tsp salt.
Place in a oiled casserole dish:
Cover Bottom of casserole dish with some Spaghetti sauce (Ragu)
 Place one  layer of uncooked Lasagna noodles
Put tofu mixture on top of doodles
Repeat with layering of tofu sauce and noodles until dish is filled
Cover top with Vegan Cheese-see recipe below
Cover with tin foil and  bake at 350 degrees for 35-45 minutes or until noodles are done
Per serving:  Calories, 318, Protein, 17 gm, Fat 12 gm, Carb 36 gm

Vegan Cheese
By Rachel Anderson

Put into a Blender:
2 cups of water
2/3 cup of nutritional yeast
¼ cup of Olive oil or Grape seed oil or Canola oil
¼ cup of unbleached white flour
2 Tbsp of cornstarch
2 Tbsp of lemon juice
1 can of Rotel tomatoes with green chiles
1 Tbsp of  Jalapeno Peppers
2 tsp of salt
1 tsp of garlic powder
1 tsp of  onion powder
Blend all ingredients until smooth then put into a sauce pan and cook over stove until thick.  It can be put in the refrigerator  and when it  becomes firm you can slice it  for sandwiches.
Serving size: 1 piece (53g); servings:10, 1 large pie; calories, 190; total fat, 9g (14%); saturated fat, 1g (4%); cholesterol, 0mg (0%); sodium, 280mg (11%); sugars, 21; protein, 2g; calcium, (4%); iron, (6%).

Vegan Pecan Pie
By Rachel Anderson

combine in blender until creamy:
2 cups water
2/3 cup soy milk powder
1 cup maple syrup
1 teaspoon salt
1/2 teaspoon maple extract
1 tablespoon vanilla
2 teaspoon agar powder, or 1 tablespoon agar flakes.
Pour the mixture into an unbaked pie shell. Garnish the pie with 1 cup pecans (arranged on top). Bake at 350degrees for 1 hour and 15 min.

 Serving size: 1 piece (53g); servings:10, 1 large pie; calories, 190; total fat, 9g (14%); saturated fat, 1g (4%); cholesterol, 0mg (0%); sodium, 280mg (11%); sugars, 21; protein, 2g; calcium, (4%); iron, (6%).

High Protein Bread

2 cups of warm water 1 cup of gluten flour
1 package of yeast 1 cup of flaxseed bran
2 Tbsp. raw brown sugar 1/2 cup of wheat germ
1 3/4 Tsp. of salt 1/2 cup of wheat bran
2 Tbsp. Olive oil 1-2 drops of liquid Stevia

ADD UNBLEACHED WHITE FLOUR until the dough is firm enough to knead
Place warm water in a large mixing bowl and stir in yeast and sugar. Let mixture curdle - stir in salt, oil and stevia. Add rest of ingredients. When dough is firm-knead for 3-5 minutes --adding flour so it will become firmer. Put in a greased bowl and let rise for 1 hour-push down and let rise for 20 more minutes --create into two loafs. Let rise until for 20-30 minutes. Bake at 3750 for 45 minutes.
Per Slice: Calories: 137 | Total Fat: 2.4g | Cholesterol: 0mg

French Apple Pie-- by Rachel Anderson

Making the crust:
 2 c. of unbleached white flour
1 tsp. of salt
1/2 c. olive oil
5 T. of water
Mix water and oil well, then stir into a soft ball. Roll out into a circle. Put in pie dish.
Flour mixture:
1/2 cup of Florida Crystals sugar
4 tsp of truvia or 8 drops of Stevia
1 T of cinnamon 3 T flour
5 to 7 tart apples: Peel and core --slice apples place in a large bowl. in a separate bowl mix the sugar, cinnamon, and a pinch of nutmeg.
Add flour thoroughly with fork, add the dry ingredients to the apples, and mix well with hands until all the apple slices are evenly covered.
French topping: 1 cup of flour. 1/2 c. Turbo brown sugar.  1/2 c. softened Vegan butter--mix flour, sugar, and butter with a fork. Place apples in crust. If you have granola -- sprinkle on apples and then sprinkle French topping mixture on top of apples.  Bake at 400 Degrees, or less if
you have a hot oven, for a 1 hour. Place tin foil on top to keep from burning crust.

Cocoa Vegan Cupcakes
1 1/2 c Flour
1 c Organic Unbleached Sugar (Florida Crystals or Stevia or Truvia)
1 t Baking soda
1 T Cocoa
3 T Vegetable oil
1 t Vanilla
1 T Vinegar
1 c Water, cold
Cocoa Vegan Cupcakes Directions
Preheat oven to 350 degrees.
In a medium bowl, combine flour, organic unbleached sugar, and baking soda.
In a large bowl, combine cocoa, oil, vinegar, and vanilla, mixing well.
Add water in several additions.
Mix well.
Pour into muffin tins lined with wax paper.
Bake 25 to 30 minutes.
Delicious Homemade Sesame Crackers

Makes about 50-60 crackers
1 c. whole flower flour
½ c of Wheat Germ and Flaxseed Meal
3/4 c. unbleached Flour
1 tsp baking powder
1 tsp salt
1 c. seeds ( sesame seeds)
1/2 c. vegan butter
3/4 c. Soya milk (more or less)

Mix dry ingredients except seeds, cut in butter. Mix in seeds.  Add milk, squeezing with hands, to form into ball.
(Add flour if too wet, more milk if too dry.) Wrap in plastic wrap and refrigerate until chilled. Divide into thirds and roll out with rolling pin on floured surface of wax paper to about 1/16 of an inch thick. Sprinkle with salt and roll to press onto dough. Prick with fork all over to reduce uneven bubbling during cooking. Use pizza cutter to cut into shapes (diagonals are good) or tear into rough-edged pieces the sizes you desire.

Bake in pre-heated oven, 325 degrees on lightly greased baking sheets/pans or, preferably, parchment paper.
Turn crackers over after 10-15 minutes and bake another 5-10 minutes or until lightly golden. Cool.