Daily Random RecipeINGREDIENTS:2 cups (about 1 lb / 450 g) coarsely ground seitan or reconstituted textured vegetable protein or crumbled veggie burgers16 oz / 455 g pastichio pasta or a broad flat pasta3 T olive oil or sesame oil1 1/2 t soy sauce1 cup bread crumbsSauce1 1/2 T kuzu or arrowroot1 - 1 1/2 cups water1 1/2 cups plain soymilk or Rice Dream1 T tahini3/4 t sea salt1/2 t cinnamonMETHOD:Preheat oven to 400F/205C. Lightly oil a 9 x 13 inch (23 x 33 cm) baking dish and set aside.While the oven is preheating, cook the pasta until al dente, then drain and place in a bowl.In a large skillet, heat the oil, then add the seitan. Brown the seitan for 3-4 minutes, then add the soy sauce. Combine the browned seitan with the drained pasta, mix it together and set aside.To prepare the sauce, dissolve the kuzu in 1/2 cup of the water and set it aside. In a saucepan, heat the soymilk, another 1/2 cup water, the tahini, salt and cinnamon over medium heat, stirring constantly until the mixture is almost boiling. Add the dissolved kuzu to the pot and sir this sauce as it thickens. If the sauce gets too thick, add a little more water (no more than 1/2 cup). Adjust the seasonings.To assemble the casserole, first layer half the pasta-seitan combination in the bottom of the prepared baking dish. Pour half the sauce evenly over the top; add the rest of the pasta and cover with the remaining sauce. Top with a layer of breadcrumbs.Cover the casserole with foil and bake 15 minutes. Remove the foil and bake another 15 minutes to brown the crust. Serve hot.

from vegan food net

Daily Random RecipeINGREDIENTS:Sauce16 oz / 455 g tomato sauce6 oz / 170 g tomato puree1 medium sized green bell pepper, cut into small strips1 medium chopped onionBasil, garlic, spike, red pepper to tasteSome fake ham or fake bacon bitsStuffing1 lb / 450 g firm tofuPackage of chopped spinachPalm full of garlic, basil and parsleyMETHOD:SaucePut all the sauce in a large pan. Simmer on low heat for about 1 hour stirring occasionally. Longer you let it simmer, the more flavourful it becomes. While the sauce is cooking, prepare everything else.StuffingDrain tofu and squeeze out an excess water. Mash everything together. Cook the manicotti by following the directions on the box. When the manicotti is done, preheat your oven to 350F degrees. Put some of the sauce on the bottom of a rectangular baking pan. Now, carefully, I mean carefully, stuff the manicotti with your stuffing. Place the stuffed manicotti in the pan and splatter some more sauce on top. Cover with some foil and bake for 30-35 minutes. Let cool for five minutes before serving.NOTES:For those Italian-style festivities. This would be a good dish to impress your friends with. I was surprised at how cheesy this comes off as.

Daily Random RecipeINGREDIENTS:3 lb / 1.35 kg eggplant, sliced 1/4 inch / 7 mm thick 3/4 cup toasted breadcrumbs 1/2 cup soy parmesan Tomato Sauce 1/2 medium onion, minced 2 cloves garlic, chopped 1 T olive oil 4 cups chopped fresh or canned, drained plum tomatoes 1/3 cup chopped fresh basil Salt and pepper to taste White Sauce 1 cup soy milk or rice milk 1/2 cup crumbled extra-firm silken tofu pr regular medium firm tofu 1/2 cup water 1 vegetarian broth cube, crumbled (enough to make 1 cup liquid) 1/2 t salt 2 T olive oil 1.5 to 3 T unbleached flour (depending on desired thickness) Large pinch of grated nutmeg Large pinch of white pepper METHOD:Salt the eggplant and place it in a colander to drain while you make the sauces. Prepare the breadcrumbs and set aside. Rinse the eggplant and pat it dry. Brush with olive oil and broil it 3-4 inches / 8-10 cm from the heat on both sides until it is slightly browned and soft inside. Preheat over to 325F/160C. Oil a 10 inch / 25 cm casserole. Lay half the eggplant on the bottom and top with half the breadcrumbs. Spread with half the tomato sauce, half the white sauce and half the soy parmesan. Layer the remaining ingredients. Bake for 20 minutes or until bubbly and browned on top. Tomato Sauce Saute the onion and garlic in the olive oil in a heavy, medium pot until softened. Add the tomatoes and simmer for about 15 minutes. Add the basil and salt and pepper to taste (add a pinch of sugar if using canned tomatoes). If you prefer a smooth sauce, run it through a blender or food processor briefly before add the basil. White Sauce Makes 2 cups. Place the soy milk, crumbled tofu, water, broth cube and salt in a blender and combine until very smooth. Set aside. Melt the margarine in a medium-size, heavy saucepan and whisk in the flour. Continue whisking it over a medium high heat for a few minutes but remove it from the heat before it starts to change colour. Scrape this into the blended tofu mixture and process for a few seconds then pour back into the pot. Stir over a medium high heat until it thickens and boils; turn down and simmer on low for a few minutes. Whisk in the nutmeg and white pepper. NOTES:From 'Nonna's Italian Kitchen', by Bryanna Clark Grogan.