Homemade Wonton Soup


– wonton wrappers

– TVP (soaked and marinated) crumble, sprinkled with Nutritional yeast – I added a bit of garlic salt and pepper

– sauteed mushrooms, chopped

– fresh cut herds, chopped

(mixed these three together: TVP, mushrooms, herbs)

– carrots, pealed ribbons

– mushrooms sliced thinly

– green onion, sliced

– garlic, sliced

– vegetable brother (I made my mine with clippings of other veggies and lighting heating in water – and then draining to veggies (compost) – use broth)

– bragg’s amino acids (add to broth)

– olive oil

– a bit of water – (sealing wonton wraps together)


I use a wok, but a soup pot will do fine. I first add the veggie broth and some water.. then bragg’s…. once it’s hot.. get’n to a boil.. I add veggies.. (all.. onion, mushrooms, carrots… so on).. but not the wontons,

then add the wontons, when boil begins.. once added, lower heat to low… cover and cook for 10-15 minutes. DO NOT OVER HEAT! (the wontons will break)



“Chicken” Salad




Boil vegetable broth, squirt in the Bragg Amino Acids. Once boiling, add TVP and mix.. turn off flame and let the TVP soak up the broth.  Wait until the TVP cools – you can place in the fridge if you like. Once cool…

Place all ingredients together.. mix. and cool.




Vegan “Meat” Loaf with Mushroom Gravy Recipe


“Meat” Loaf

This was posted at Fat Free Vegan …I made a few changes, which are noted.


2 cups of prepared veg broth (1 cup of Veggie broth if you are using seitan)
½ cup ketchup
2 tbsp tamari (or soy sauce) – I used Bragg’s Amino Liquids
2 cups of TVP granules – I used my Homemade Seitan and made it into ‘ground’ seitan’ by putting it into a food processor
1 cup of quick oats or bread crumbs – I used Bread Crumbs
1/4 cup ground flaxseed
1 tblsp of nutritional yeast
1 tsp each garlic granules, onion powder, oregano and basil

(BBQ topping option: 1/3 cup unsweetened ketchup, 2 tbls tamari, a good shake of liquid smoke) – Optional


Preheat oven to 375 degrees.

1. In medium bowl, combine prepared broth, ketchup, tamari and TVP (seitan). Mix to combine and let stand 10 minutes until the liquid is absorbed.

2. Add remaining ingredients, except topping. Mix well

3. Pack mixture into a 9 x 5 loaf pan or a glass casserole. (Many people making this suggest just forming into a loaf on a baking sheet.)  Bake 40-45 minutes.

4. If using topping, spread on loaf during the last 10 minutes of baking. (I didn’t use the sauce on top, but I did make the Fat Free Mushroom Gravy.)


Tastes great with Fat-Free Mushroom Gravy and mashed potatoes.

Fat-Free Mushroom Gravy

1 cup water or vegetable broth
1 tblsp barley miso
1 Tblsp tamari
2 tblsp nutritional yeast
1/4 cup diced mushrooms
pepper to taste
1 tblsp arrowroot mixed with 1 tblsp water

Combine all ingredients except arrowroot in small saucepan; simmer for 5 minutes. Do not boil as this will kill the beneficial bacteria in miso.

Add arrowroot mixture a little at a time, stirring constantly until thickened.

Use on meatloaf, potatoes, biscuits, etc.


Vegan TVP and Mushroom Stroganoff Recipe

TVP Chucks and Mushroom Stroganoff

Serves 4

  • 2 tablespoons corn starch
  • 3 tablespoons Braggs Amino Acids plus a little soy sauce
  • 1 1/3 cups left over liquid from TVP hydration
  • 1/2 teaspoon garlic granules
  • 2 tablespoons tahini
  • 2 teaspoons olive oil
  • 2 cups thinly sliced yellow onions
  • 4 cloves garlic, minced or pressed
  • 3 cups sliced fresh mushrooms
  • 2 cups cut up TVP chunks (soak TVP in 2 1/3 cups of water to rehydrate them for about 20 minutes (use the left over liquid for the gravy)
  • sea salt and ground black pepper, to taste
  • whole wheat noodles

Gravy: Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin, smooth, paste. Whisk in the TVP liquid and garlic granules. Cook over medium-high heat, stirring constantly until it thickens and comes to a boil. Remove from heat and beat in the tahini. Cover the saucepan and set aside.

Place oil in a large skillet and heat over medium-high. When the oil is hot, sauté the onion and garlic for 10 minutes.

Add the mushrooms and cook, stirring often, for 5 to 7 minutes.

Stir the TVP pieces and the reserved gravy into the onions and mushrooms. Reduce heat to low and stir often, about 5 to 10 minutes, until the TVP is heated through.

Season the stroganoff with ground pepper. Serve at once whole wheat noodles.

Shepard’s Pie – Vegan Style

  • 2 cups of TVP (Textured Vegetable Protein) granule, dehydrated and cooked with
  • 1 tbs Braggs Amino Acids, or soy sauce

  • 3 tsp of minced garlic, some for veggies and some for potatoes
  • 1 tsp of fresh sweet basil
  • 1 tsp of fresh oregano
  • 1 tsp of fresh thyme
  • 1 cup of fresh green beans, bite-sized pieces
  • 1 carrot, pealed and cut into bite-sized pieces
  • 1/2 cup broccoli, cut into bite-sized pieces
  • 1 large onion, chopped
  • 7 to 8 medium sized potatoes, cubed
  • (soy milk, soy butter, salt and pepper to taste–however you like your mashed potatoes)

Boil water for the potatoes and a separate pot to boil the veggies, blanched.

Boil Veggies for only a minute or so and then drain and set aside.

Sautee the onion in a bit of olive oil.  Add the herbs, some garlic and veggies.

Boil the potatoes until soft, drain and transfer to a bowl. Add Vegan butter, soy milk, salt, pepper and garlic. Mix with a mixture until smooth.

Preheat the oven at 350 degrees.

Grease a pan and layer in the “meat,” followed by a layer of veggies and finally the layer of potatoes.
Cook for 30 minutes; allow 10 minutes to cool.

Cabbage Roll Recipe



  • 2 shallots, minced
  • 2 tablespoon oil – I use Avocado or Olive Oil
  • 6 medium tomatoes, diced or 1 can with juice
  • 1 1/2 teaspoon salt
  • 2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • Tablespoon of fresh basil, minced
  • pinch of pepper

Roll Mixture:

  • 1 very large head cabbage – Green Cabbage
  • 1 medium onion, minced
  • 2 tablespoon oil
  • 3 green onions, minced
  • 2 medium cloves garlic, minced
  • 1/3 cup dry Textured Vegetable Protein (TVP) rehydrated in vegetable stock
  • 3 medium tomatoes, diced
  • 2 1/2 cups cooked rice
  • 1/3 cup fresh parsley, minced
  • 2 teaspoon salt
  • 2 teaspoon paprika
  • 1/4 teaspoon cayenne

What to do:

Sauce: Saute the onion in 2 T oil. Add the tomatoes, salt, paprika, cayenne and pepper, bring to a boil and simmer for about 1 hour.
Remove cabbage layers carefully and soak in boil water for about one minute. Transfer to a bowl of cold water to rinse, then lay out on a towel until you have finished all the cabbage leaves.
In a large skillet, saute the onion in 2 T of oil for 10 minutes, stirring often. Add the green onions, garlic, tvp, water and tomatoes and simmer for 25 minutes. Stir often. Add the rice and spices and mix well.

Preheat the oven to 350F. Place some of the rice mixture on each leaf. Leave enough room to fold the sides inward, and roll up the leaves. Place the cabbage rolls in a casserole dish and cover with the sauce.

Bake for 33-40 minutes.


%d bloggers like this: