Dallas R.
user 11381017
Group Organizer
Minneapolis, MN
Post #: 13


1/3 Cup Nutritional Yeast Flakes
1/4 Cup Flour
1/4 teaspoon Paprika
1 teaspoon Salt
1 teaspoon Ground Cumin
Dash Garlic Powder
Dash Chili Powder
1 Cup Water
2 Tablespoons Vegan Margarine
1 10-ounce Can RoTel (or any other Diced Tomatoes & Green Chilies, drained)
2 teaspoons prepared Yellow Mustard (Not Mustard seed or dijon, just regular yellow


-Combine all dry ingredients (everything from nutritional yeast to chili powder) in a pan
-Add water to pan, turn on medium heat
-Stir constantly and once thickened, remove from heat.
-Add in margarine, ro-tel and mustard. Stir until margarine is melted.
-Once margarine has melted, put the pan back on the heat and stir until a bit thicker if
need be.
-Serve with chips, over enchiladas or in a quesadilla with seitan and veggies.
-Eat warm or hot.

For a cheesy sauce for pasta, grilled cheese, potatoes, etc., you can leave out the cumin, chili
powder and ro-tel (and maybe mustard, depending on your tastes).
Dallas R.
user 11381017
Group Organizer
Minneapolis, MN
Post #: 14


1 part soy yogurt (Silk works best for this recipe)
1 part Vegenaise
Splashes of vinegar (plain old vinegar or apple cider vinegar) to taste
Dried dill (a lot), onion powder and garlic powder to taste.


Combine all ingredients in a bowl and stir until it’s all mixed together. Great for dipping veggies,
potato chips or for slathering on a pita sandwich.

(I have to give Al credit for this one and the queso one - I'm just posting...)
Dallas R.
user 11381017
Group Organizer
Minneapolis, MN
Post #: 15


5 lbs. red potatoes, skinned and chopped (about thumbnail-sized cubes ... if your thumbs are sort
of big)
1 large yellow onion, finely chopped (I use a chopper)
4 stalks celery, chopped (I use the chopper on these too, but that's because I don't like big crunchy
things in my potato salad)
2 1/2 cups soy mayonnaise (I use Vegenaise)
4 tablespoons plain yellow mustard
2 tablespoon red wine vinegar
1 block firm silken tofu, cut to rectangular pieces (to simulate chunks of eggs)
2 teaspoon salt
1/2 teaspoon black pepper


-Boil chopped potatoes for 20 minutes or until soft, but not crumbly.
-Let potatoes cool to room temperature (or if you don't have time, at least let them cool to where
they're not steaming anymore).
-Gently mix all ingredients except tofu (you don't want the potatoes to crumble or get mashed).
-Gently fold in tofu pieces.
-Let it all cool down in the fridge.
-Sprinkle paprika on top to taste before serving.

(Another one of Al's!)
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