Vegan-Ease Pizza

Easy and so delicious, this pizza cuts corners by using a whole-grain sandwich wrap or tortilla instead of traditional dough. The result is a crisp crust, topped with a mouthwatering combination of toppings, ready to eat in less than 20 minutes.

vegan ease pizza

Easy and so delicious, this pizza cuts corners by using a whole-grain sandwich wrap or tortilla instead of traditional dough. The result is a crisp crust, topped with a mouthwatering combination of toppings, ready to eat in less than 20 minutes. 

  • Servings: 1-2
  • Difficulty: Easy
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Ingredients


1 Ten- To Twelve-Inch Whole-Grain Sandwich Wrap Or Tortilla

2 To 3 Tablespoons Prepared Marinara Sauce

¼ Teaspoon Italian Seasoning Blend

1/8 Teaspoon Crushed Red Pepper

2 Cups Lightly Packed Baby Spinach, Washed And Dried

4 Green Queen Olives With Pimento Or 8 Pitted Kalamata Olives, Sliced

10 To 12 Slices Vegan Pepperoni Or 4 Very Thinly Sliced Cremini Mushrooms

1/3 Cup Shredded Vegan Cheese


Directions


  1. Preheat the oven to 400 degrees F. Put the tortilla or sandwich wrap on a large baking sheet or pizza pan. Spread the marinara sauce over the wrap, in an even layer, leaving a slight margin around the edge for a “crust.”
  2. Sprinkle the Italian seasoning and crushed pepper over the sauce. Top with the baby spinach, pressing it down to make it more compact.
  3. Sprinkle the olives, vegan pepperoni or mushrooms, and vegan cheese over the top of the pizza.
  4. Bake for 10 to 12 minutes or until crust is crisp and the toppings are heated through. Cut into wedges and serve.
  5. Recipe from Laura Theodore’s Vegan-Ease by Laura Theodore. Distributed by Cardinal Publishers Group, ©2015. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!

Zingy Roasted Asparagus

This is a wonderful way to serve asparagus for a spring supper or festive summer meal. Served hot, this veggie dish makes a welcome side for any meal. Served cold, this asparagus is heavenly as a luncheon salad or a lively first course for a dinner party.

Zingy Roasted Asparagus

This is a wonderful way to serve asparagus for a spring supper or festive summer meal. Served hot, this veggie dish makes a welcome side for any meal. Served cold, this asparagus is heavenly as a luncheon salad or a lively first course for a dinner party.

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients


2 Large Or 3 Small Bunches Asparagus Spears, Cleaned And Trimmed

1 Tablespoon Extra-Virgin Olive Oil

½ Teaspoon Garlic Powder

½ Teaspoon Chili Powder

½ Teaspoon Salt, Plus More As Needed

Several Grinds Freshly Ground Pepper


Directions


  1. Preheat the oven to 400 degrees F. Line a medium, rimmed baking sheet with unbleached parchment paper. Put the asparagus in a large bowl.
  2. Drizzle the asparagus with the olive oil and sprinkle with the garlic powder, chili powder, salt and pepper. Toss gently until the asparagus is evenly coated.
  3. Arrange the asparagus in a single layer on the prepared baking sheet. Bake for 6 to 12 minutes or until the asparagus is crisp-tender but not mushy.
  4. Serve hot, warm, or cover and refrigerate for 2 to 4 hours and serve cold.
  5. Recipe from Laura Theodore’s Vegan-Ease by Laura Theodore. Distributed by Cardinal Publishers Group, ©2015. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!


Zucchini-Avocado Sushi Rolls

This recipe makes great use of zucchini, which is often plentiful at supermarkets and farm stands in late summer. Plus, these yummy rolls highlight crisp carrots and creamy avocado slices.

Zucchini Avocado Sushi

This recipe makes great use of zucchini, which is often plentiful at supermarkets and farm stands in late summer. Plus, these yummy rolls highlight crisp carrots and creamy avocado slices.

  • Servings: 3-4
  • Difficulty: Easy
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Ingredients


Dipping Sauce
3 Tablespoons Maple Syrup
3 Tablespoons Gluten-Free Tamari
1 Scallion, White And Green Parts, Thinly Sliced
Rolls
2 Medium Zucchini
2 Medium Carrots, Peeled And Cut Into Very Thin Sticks
1 Large Avocado, Peeled, Pitted And Thinly Sliced

Directions


  1. To make the dipping sauce, put the maple syrup and tamari in a small bowl and briskly whisk until combined. Pour the sauce into 3 or 4 tiny bowls and top with several scallion slices.
  2. To make the rolls, put each zucchini on a cutting board. Using a wide vegetable peeler or mandolin, carefully cut the zucchini into very thin, long slices (strips), making about 6 slices or so from each zucchini (about 12 slices in all). Cut the remaining zucchini into very thin sticks, about the same size as the carrot sticks.
  3. Lay one zucchini slice on the cutting board and arrange several carrot sticks, zucchini sticks and a few slices of avocado at one end of the zucchini slice. Carefully roll up the zucchini slice around the avocado, carrot and zucchini sticks. Put the roll on a plate, seam side down. Continue in this manner until you have about 12 rolls.
  4. Serve 3 to 4 rolls per person, with dipping sauce on the side.
  5. Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!


Tofu-Teriyaki Kebabs

I love the combination of colorful veggies slathered in a sweet homemade teriyaki sauce. The presentation of these enticing kebabs is supremely delightful, sure to please both omnivores and vegans alike.

Tofu-Teriyaki Kebabs

I love the combination of colorful veggies slathered in a sweet homemade teriyaki sauce. The presentation of these enticing Tofu-Teriyaki Kebabs is supremely delightful, sure to please both omnivores and vegans alike.

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients


12 To 16 Bamboo Skewers

3 Medium Sweet Red, Yellow, Or Orange Peppers, Seeded And Cut In Chunks

10 Ounces Cremini Mushrooms, Sliced In Half (If Large)

1 Large Zucchini, Sliced

2 Medium Sweet Onions, Cut In Chunks

1 3/4 Cups Grape Or Cherry Tomatoes

2 Packages (7 To 8 Ounces), Each Baked Teriyaki-Flavored Tofu, Cut In Cubes

3 Tablespoons, Plus 1 Teaspoon Extra-Virgin Olive Oil

Freshly Ground Black Pepper, To Taste

Teriyaki Sauce (See Note)
3 Tablespoons Firmly Packed Dark Brown Sugar

3 Tablespoons Tamari

2 Tablespoons Extra-Virgin Olive Oil

1 Teaspoon Garlic Powder


Directions


  1. Put the bamboo skewers in a shallow pan and top with about 1-inch of water. Allow the skewers to soak for 20 minutes.
  2. Preheat the oven to 375 degrees F. Line a very large, rimmed baking sheet with unbleached parchment paper.
  3. Put the peppers, mushrooms, zucchini, onions, and tomatoes in a large bowl. Drizzle 3 tablespoons of the olive oil over the veggies, and top with several grinds of freshly ground pepper. Toss gently until all of the veggies are evenly coated with oil.
  4. Put the tofu in a small bowl. Top with 1 teaspoon olive oil. Toss gently to coat.
  5. Evenly divide and thread the veggies and tofu onto the skewers. Put the kebabs on the lined baking sheet. Bake for 35 to 40 minutes.
  6. Meanwhile, make the teriyaki sauce. Put the brown sugar, tamari, 2 tablespoons olive oil, and garlic powder in a small bowl, and briskly whisk to combine.
  7. Remove the kebabs from the oven, and drizzle some of the sauce over each kebab, spreading it evenly over the top of the veggies and tofu (see note). Return the kebabs to the oven and bake an additional 15 to 20 minutes, or until the veggies are soft and edges of tofu are slightly browned and golden.
  8. To serve, put 2 skewers on each plate, served with rice or quinoa on the side.
  9. *Chef’s Note: I like a lot of sauce on my kebabs! If you prefer extra sauce too, simply double the sauce recipe. Proceed as directed.
  10. Recipe from Jazzy Vegetarian’s Deliciously Vegan by Laura Theodore. Published by Scribe Publishing Company, ©2018. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!

Oven “Fried Rice” Casserole

If you and your family like fried rice, try this yummy, low-fat Oven “Fried Rice” for an easy supper. Bonus: It’s super easy clean up, too!

Oven “Fried Rice” Casserole

If you and your family like fried rice, try this yummy, low-fat Oven “Fried Rice” for an easy supper. Bonus: It’s super easy clean up, too!

  • Servings: 4
  • Difficulty: Easy
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Ingredients


2½ Cups Bite-Sized Broccoli Florets

2 Cups Cooked Brown Or White Basmati Rice

1½ Cups Firmly Packed, Sliced Or Diced Baby Bok Choy (Use Both Stems And Leaves)

1¼ Cups Shredded Carrots

1¼ Cups Vegetable Broth

¾ Cup Salted, Roasted Cashews

2 To 3 Cloves Garlic, Minced

1 Tablespoon Minced Fresh Ginger

1 Teaspoon Tamari, Plus More For Serving


Directions


  1. Preheat the oven to 400 degrees F.
  2. Put all of the ingredients in a large bowl and stir with a large spoon to combine. Transfer to a 9- x 12-inch or similarly sized casserole.
  3. Cover and bake for 35 to 50 minutes, or until the vegetables are soft and the casserole is heated through.
  4. Serve in shallow bowls or rimmed dinner plates, with any broth (that has accumulated at the bottom of the casserole) spooned over the top of each serving. Offer more tamari on the side, if desired.
  5. Recipe from Laura Theodore’s Vegan-Ease by Laura Theodore. Distributed by Cardinal Publishers Group, ©2015. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!

Miso-Parsley Hummus

Miso provides texture and taste to this hummus without adding any oil, keeping Miso-Parsley Hummus a light and low-fat option for a satisfying snack.

Miso Hummus

Miso provides texture and taste to this hummus without adding any oil, keeping Miso-Parsley Hummus a light and low-fat option for a satisfying snack.

Herbed Rice and Bean Salad

Leftover rice rejoices! This Herbed Rice and Bean Salad is the perfect way to incorporate cooked brown rice into a super sassy summer salad. The chickpeas provide a pop of protein, while a rainbow of veggies add vibrant color and tantalizing texture. For entertaining purposes, you can make this salad well ahead of time and refrigerate until serving – so it’s an ideal star for serving at a warm weather get-together!

Herbed Rice and Bean Salad

Leftover rice rejoices! This Herbed Rice and Bean Salad is the perfect way to incorporate cooked brown rice into a super sassy summer salad. The chickpeas provide a pop of protein, while a rainbow of veggies add vibrant color and tantalizing texture. For entertaining purposes, you can make this salad well ahead of time and refrigerate until serving – so it’s an ideal star for serving at a warm weather get-together!

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients


2 ½ Cups Cooked Long Grain Brown Rice

1 Can (16 Ounces) Chickpeas (Garbanzo Beans), Drained And Rinsed

1 ¼ Cup Grape Or Cherry Tomatoes, Sliced In Half

1 Cup Diced Celery, With Leaves

1/2 Cup Seeded And Diced Red Or Orange Sweet Bell Pepper

1 Small Onion, Diced

1 Cup Diced Purple (Red) Cabbage

6 Tablespoons Capers, Drained And Rinsed

2 Large Fresh Sage Leaves, Minced

2 Tablespoons Minced Fresh Parsley, Plus More For Garnish

1 Tablespoon Minced Fresh Basil
DRESSING
2 ½ Tablespoons Freshly Squeezed Lemon Juice, Plus More As Needed

1 Heaping Tablespoon Dijon Mustard

1 Tablespoon Maple Syrup

1 Tablespoon Extra-Virgin Olive Oil

1 Clove Garlic, Minced

1/4 Teaspoon Sea Salt, Plus More To Taste

Several Grinds Of Freshly Ground Black Pepper, Plus More To Taste


Directions

  1. Put all of the salad ingredients into a large bowl and stir with a large spoon to combine.
  2. Put all of the dressing ingredients into a small bowl and briskly whisk to combine.
  3. Pour the dressing over the salad and gently toss to coat. Taste and add more lemon juice, if desired, and season with more salt and pepper if needed.
  4. Serve in a large bowl (family style), or divide into four to six pasta “style” serving bowls and garnish with sweet paprika and fresh parsley sprigs, if desired.
  5. Recipe from Jazzy Vegetarian’s Deliciously Vegan by Laura Theodore. Published by Scribe Publishing Company, ©2018. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!


Tiny Potatoes with Spicy Mustard Sauce

These tender and flavorful Tiny Potatoes with Spicy Mustard Sauce are baked in the oven with a zingy mustard sauce, making a festive side dish for any supper.

Tiny Potatoes with Mustard Sauce

These tender and flavorful Tiny Potatoes with Spicy Mustard Sauce are baked in the oven with a zingy mustard sauce, making a festive side dish for any supper.

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients


3 Tablespoons Spicy Brown Mustard

2 Tablespoons Extra-Virgin Olive Oil

1 Tablespoon Maple Syrup

1 Teaspoon Italian Seasoning Blend

¼ Teaspoon Garlic Powder

¼ Teaspoon Sea Salt

Dash Cayenne

2 Pounds Baby Red And/or Yellow Potatoes, Scrubbed With Larger Potatoes Cut In Half


Directions


  1. Preheat the oven to 375 degrees F. Line a large, rimmed baking pan with unbleached parchment paper.
  2. Put the sauce ingredients into a small bowl and stir until combined. Put the potatoes into a large bowl, add the sauce and stir to combine.
  3. Arrange the potatoes in a single layer on the prepared baking pan. Bake for 35 to 45 minutes or until the potatoes are very tender. Put the pan on a wire rack and let cool 5 to 10 minutes. Serve warm.
  4. Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!


Peanut-y Carrot “Noodles”

Peanut-y Carrot Noodles are a gluten-free “noodle” dish showcasing carrots in place of pasta. It’s reminiscent of a restaurant favorite and it makes a quick, delicious first course, side dish or light luncheon entrée.

Peanut-y Carrot Noodles

Peanut-y Carrot Noodles are a gluten-free “noodle” dish showcasing carrots in place of pasta. It’s reminiscent of a restaurant favorite and it makes a quick, delicious first course, side dish or light luncheon entrée.

  • Servings: 4
  • Difficulty: Easy
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Ingredients


4 To 6 Medium (Or 3 To 4 Large) Carrots, Peeled

4 Heaping Tablespoons Creamy Peanut Butter (See Note)

2 Tablespoons Maple Syrup

2 Teaspoons Tamari Or Soy Sauce

3 To 6 Tablespoons Water, Plus More As Needed

Dash Cayenne Pepper

1 Scallion (White And Green Parts) Thinly Sliced, For Garnish

1 Small Lime, Cut In Wedges (optional, for garnish)


Directions


  1. Cut the carrots into thin “noodles” using a vegetable peeler spiralizer (or regular spiralizer). Steam the carrots for 2 to 3 minutes or until they are al dente.
  2. Meanwhile, to make the sauce, put the peanut butter, maple syrup, tamari, 3 tablespoons of water and a dash of cayenne pepper into a small bowl and briskly whisk until combined. Add more water, 1 tablespoon at a time, to achieve desired consistency.
  3. Transfer the warm carrots to a medium-sized bowl and pour the sauce over the carrot “noodles.” Gently toss with tongs until the carrots are thoroughly coated with the peanut sauce.
  4. Serve warm or cover and refrigerate for 2 hours and serve cold. To serve, divide the carrot “noodles” into pretty bowls. Top each bowl with some scallions, and optional lime wedge on the side.
  5. Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!


Napa Cabbage and Sausage Egg Rolls

These egg rolls are great when you’re wanting to switch up dinner a bit. You can always use vegan sausage instead of pork sausage! We are sure these will be a big hit at the table.

Napa Cabbage and Sausage Egg Rolls

These egg rolls are great when you’re wanting to switch up dinner a bit. You can always use vegan sausage instead of pork sausage! We are sure these will be a big hit at the table. 

  • Servings: 16 eggrolls
  • Difficulty: Easy
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Ingredients


1 Pound Pork Sausage
8 Cups Shredded Napa Cabbage
1 Cup Shredded Red Cabbage
1 Cup Shredded Carrots
¾ Cup Green Pepper, Thinly Sliced
¾ Cup Red Pepper, Thinly Sliced
3 Tablespoons Shallot, Minced
3 Cloves Garlic, Minced
1 Tablespoon Ginger, Minced
2 Tablespoons Lite Soy Sauce
2 Teaspoons Honey
1 ½ Teaspoons Dark Sesame Oil
½ – 1 Teaspoon Sriracha Sauce
2 Teaspoons Cornstarch, Divided
1 Tablespoon Water
16 Egg Roll Wraps
Canola Oil for Frying

Directions


  1. In a large skillet, brown the sausage until thoroughly cooked. Drain; set aside.
  2. Over medium-high heat sauté the peppers, carrots, and red cabbage in same large skillet used to brown sausage; sauté for 3-4 minutes. Lower heat to medium and add the napa cabbage, shallots, garlic and ginger to skillet with other vegetables; sauté to wilt another 3-4 minutes. Do not overcook vegetables; you want them a tender crisp in texture. Drain any excess moisture from vegetables. Combine sausage and vegetables in skillet; stirring to incorporate.
  3. In a small mixing bowl combine the soy sauce, honey, sesame oil, sriracha sauce, and 1 teaspoon of cornstarch. Whisk to incorporate. Pour sauce over sausage/vegetable mixture; stir to coat.
  4. In a small bowl, whisk together the reserved 1 teaspoon of cornstarch with the 1 tablespoon of water. To make egg rolls, lay one egg roll wrap on work surface to resemble a diamond. Place 3 to 4 tablespoons of sausage/vegetable mixture in middle – horizontally- of wrap. Dip a small pastry brush into cornstarch slurry and brush along edges of wrap; fold lower point over the filling and gently press along edges. Fold outer horizontal points inward towards center and roll towards top point. Repeat for other wraps.
  5. Heat 2-3 inches of oil in a deep pot or deep fat fryer to 350 degrees. Fry 3 to 4 egg rolls at a time for 2 to 3 minutes per side until golden brown. Drain egg rolls on baking sheet lined with paper towels then transfer to a wire rack. Serve with favorite dipping sauces.