The Mediterranean Vegan

This spaghetti dish, meaning "whore's spaghetti" in Italian, consists of a salty, spicy tomato sauce that proves a nice variation from the traditional marinara. It is usually made with anchovies, but I omitted them for this recipe. Buon appetito! Sauce serves 2 What you need: 3 tbsp olive oil 3 cloves garlic, minced 1 onion, diced 1-2 chili peppers, minced 1 tbsp capers 3-4 tbsp black olives, sliced 5 tomatoes, grated 1 tsp salt 1/2 tsp sugar 1/4 tsp black pepper 1 tsp fresh parsley spaghetti noodles In a saucepan on medium heat, sauté the onion and garlic in the olive oil for 10 minutes or until the garlic had just reached golden. Add the salt, pepper, sugar, diced chili peppers, olives, capers, and grated tomatoes and keep on medium heat for 15-20 minutes or until the sauce has thickened. Serve on spaghetti noodles and sprinkle fresh parsley on top.

This recipe comes from Greece. The word yemista/gemista means stuffed in Greek, and there are various combinations of vegetables used for this oven-baked dish. Yemista is often stuffed with minced meat and rice, but the vegetarian version is just as common. Kalí óreksi! Serves 4-6 stuffed vegetables What you need: 2 1/2 bell peppers 2 tomatoes 1/2 cup olive oil 2 cloves garlic, minced 1 onion, diced 1 1/2 cup mushrooms, sliced 1 1/2 cup spinach 1 tsp parsley 1 tsp oregano 2 tsp basil 1 cup water 2 cups short-grain rice 1 tsp salt Preheat the oven to 180 C (350 F). Carefully remove the tops of two peppers and two tomatoes (or more depending on how many you make) using a sharp knife. Remove the seeds from the peppers and scoop out the insides of the tomatoes with a teaspoon. Put the tops of the vegetables and the insides of the tomatoes to the side. Chop up the other half of the bell pepper to use in the rice. In a medium frying pan, sauté the onion and garlic in the 1/2 cup olive oil u...

This recipe comes from Madrid, but patatas bravas can be found throughout Spain. They serve these fried potatoes with spicy tomato sauce at every bar and restaurant, and most vegetarians depend on this dish when there aren't any other veg options. Serves 2-3 What you need: for the brava sauce 1/2 onion, finely diced 1 clove garlic, minced 1 tbsp olive oil 2 dried cayenne peppers 1 tsp paprika pinch of saffron 2 cups crushed tomatoes, canned 1 tsp sugar 1 tbsp flour 1 tbsp water 1 tsp vinegar salt for the allioli 8 cloves garlic 1 cup olive oil salt for the potatoes 2 potatoes, peeled and chopped olive oil salt Fill a pot with water and bring to a boil. Peel and chop potatoes and add to boiling water for around 7 minutes. This tenderizes the potatoes before frying them. In a saucepan on medium heat, fry the garlic and onion in 1 tbsp of olive oil until the onions are translucent. Stir in the crushed cayenne pepper, paprika, and saffron. Add the 2 cups crushed tomatoes and 1 tsp of ...

This is a recipe for authentic Italian lasagne alla bolognese that uses tvp instead of meat for the tomato sauce. Most Italians will tell you the key ingredient to lasagne is béchamel, and the soy version of the creamy sauce is just as good! Serves 4 What you need: for the bolognese sauce: 4 tbsp olive oil 1 large yellow onion, diced 3 carrots, peeled and finely diced 4 stalks celery, finely diced 2 cups texturized vegetable protein (tvp), optional 1 cup white wine 3 cups vegetable stock 800g canned crushed tomatoes salt and pepper for the béchamel sauce: 3 1/4 cups plain soy milk 6 tbsp margarine 1/4 cup flour 1.5 tsp salt pinch of nutmeg for the noodles: around 15 dry lasagne noodles (for a med. casserole dish) In a large pan, fry the onions, celery, and carrots in the 4 tbsp olive oil for 20 minutes. Mix in the two cups dry tvp and stir for another few minutes. Add the wine, stirring the vegetables until it has evaporated. Do the same with the vegetable broth, adding cup by cup unti...

There are several debated methods for this French staple ratatouille. Here is a simple recipe for the dish. It can be served with rice, bread, or pasta. My friend Adrianna and I made it with whole wheat pasta. Serves 4 What you need: 1 eggplant, diced 1 zucchini, diced 1 onion, diced 4 cloves garlic, diced 2 carrots, diced 1 bell pepper, diced 5 tomatoes, diced 3 tsp salt 1 tsp sugar 1 tsp pepper 1 tsp basil 1 tsp marjoram 2 tbsp olive oil In a large pan, sauté onions and garlic in 2 tbsp olive oil until soft (around 15 minutes). Add in tomatoes and stir occasionally for another 7 minutes. Add all other vegetables and spices and cover, stirring occasionally for around 30 until all vegetables are cooked thoroughly. Remove lid and let cook for another 1o minutes until the sauce thickens. Add more salt and pepper if necessary and enjoy as a side or sauce.

After numerous attempts at making the perfect tomato sauce, and with the help of a friend, I finally have a recipe that never fails. Enjoy. What you need: 1/2 yellow onion, diced 2 cloves garlic, diced 1 1/2 tbsp olive oil 28 oz can crushed tomatoes 1/2 large zucchini, diced (optional) 1 shredded carrot (optional) 2 tsp sugar 1 tsp salt oregano parsley In a medium size pan on medium heat, sauté onions and garlic for 15-20 minutes or until onions are clear and golden. If using zucchini and carrot, add to pan and sauté until soft (around 7 minutes). Add a pinch of oregano and parsley to the vegetables and stir. Add the can of crushed tomatoes and 1 tsp of salt. Let the sauce simmer for 30 minutes on medium heat, stirring occasionally. During the last 5 minutes, add the sugar. The longer you cook tomato sauce, the thicker it will become. If its not as thick as you like after 30 minutes, give it another 10 minutes for the perfect tomato sauce.