• 12 oz. firm silken tofu, pureed
• 8 oz. nondairy cream cheese (try Tofutti brand at Tofutti.com)
• 1 cup canned pumpkin
• 1 cup granulated sugar
• 3 Tbsp. flour
• 1/2 tsp. ground ginger
• 1/2 tsp. nutmeg
• 1 1/2 tsp. cinnamon
• 1/8 tsp. salt
• 1/4 tsp. baking soda
• 1 prepared graham cracker crust

Preheat the oven to 350°F. Purée all the ingredients except the pie crust in a food processor and pour into the graham cracker crust. Bake at 350°F for 50 minutes.

Allow to cool for 30 minutes, cover with plastic wrap or the top of the pie container.

source: http://www.chooseveg.com/display_recipe.asp?recipe=220

This decadent chocolate peanut butter pie will satisfy your sweet tooth with a velvety chocolate filling - minus the dairy and eggs!

• 1 12-ounce package non-dairy chocolate chips (about 2 cups)
• 1 16-ounce package firm tofu
• 1½ cups peanut butter, crunchy or smooth (or more to taste)
• soymilk (to desired texture)
• 1 vegan graham cracker crust, such as Keebler’s Graham Cracker Ready Crust
• 1 cup non-dairy chocolate chips (optional topping)
• 1 cup chopped nuts (optional topping)

Melt the chocolate chips in a double boiler, saucepan, or microwave.
In a food processor or high-powered blender, add the melted chocolate chips, tofu, peanut butter, and ½ cup of soymilk. Blend until very smooth, adding more soymilk if desired.
Pour the filling into a graham cracker crust and refrigerate for 2 hours.

For a Chocolate Peanut Butter Pie with a hard chocolate topping, after the pie has been chilled for 2 hours, melt 1 cup of non-dairy chocolate chips. Pour the melted chocolate over the top of the pie. If desired, add chopped nuts. Refrigerate for 2 additional hours.

source: http://www.exploreveg.org/resources/recipes/desserts/pumpkin-pie/

This recipe is great because it doesn't require any ingredients you can't get at a regular grocery store. Even meat eaters like this one, and it's very hearty.

4-6 servings

• 2 cups elbow macaroni
• 4 cups water
• 1 onion, chopped
• 1-2 tablespoons water
• 1 15-ounce can tomato sauce
• 1 15-ounce can water
• 4 teaspoons chili powder
• salt and pepper to taste
• 10-ounce box frozen corn
• 19-ounce can kidney beans, drained (or 2 cups cooked kidney beans)
• 1-3 tbsp. nutritional yeast

Cook pasta in water until tender. Drain. Sauté onion in a large, non-stick pot, adding water as necessary. Add remaining ingredients, as well as cooked pasta. Simmer 15 minutes, stirring occasionally. Serve hot.

(Adapted from Debra Wasserman's Simply Vegan)

source: http://www.fatfreevegan.com/pasta/hearty.shtml

Serves 4

• 1 pound vegetarian ground beef (try Boca Burger's Original Meatless Ground Burger or Gardenburger's Meatless Crumbles)
• 3 tablespoons ketchup
• 2/3 tablespoon prepared mustard
• 1/2 tablespoon horseradish
• 1 small onion, finely chopped
• 1 teaspoon salt
• 1/2 cup soft bread crumbs
• 1/4 cup soymilk
• 1/2 tablespoon soy sauce

Preheat oven to 350°F degrees.

Combine all ingredients in a large bowl. Press lightly into a bread loaf pan. Wrap loosely with foil. Bake for about 1 hour and 20 minutes.

source: http://www.cok.net/lit/recipes/dinner.php#meatloaf