Cheesy Hash Browns - Vegan

Cheese Mixture:
3/4 C raw cashews
1 tsp salt
1 tsp onion powder
1 Tbs garlic salt
2 Tbs nutritional yeast flakes


1 C water
2 Tbs lemon juice
2 oz jar pimientos (may use 4 oz jar and freeze other half)
1 can sliced mushrooms - optional
Grate together:
6 medium russet potatoes
2 Big Franks - optional

Blend cheese mixture with ½ C water until smooth, then add remaining water. Combine cheese mixture with grated potatoes and Big Franks. Mix well. Pour into 8 X 8 inch Pam’d dish. Sprinkle top with paprika and parsley flakes. Bake 350 degrees for 1 hour. Serves 5 - 6.
Adapted from "More Cooking from The Benton Sisters' Kitchen - Vol. II"
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Hearty Potato Chowder - Vegan


2 C diced potatoes
½ C finely diced celery
3/4 C finely diced onion
2 ½ C water
2 tsp salt
Cook until tender

1/4 C flour
½ tsp dry mustard
1/4 tsp pepper (optional)
½ C water
Mix until smooth and pour into boiling potato mixture.

Pour in 2 C warm cashew milk, but DO NOT continue to heat or boil.

Cashew Milk for Potato Chowder
1/3 C raw cashews
2 T Nutritional Yeast Flakes (optional - adds lots of nutrition and a little cheesy flavor)
Put in blender until powdery

2 C warm water
Whiz until smooth. Serves 4.
Submitted by Annette Koelsch
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    Spaghetti - Vegan


1 large onion
small amount of (olive) oil
Saute until tender.

In small bowl add:
1 tbs oregano
1 tbs Italian seasoning
1 tbs garlic salt
¼ tsp cumin
½ tbs chili powder

Add to above.  Mix well and cook a jiffy. Add 1 can vegeburger, mix well. Add 46 oz can  tomato juice. Simmer until thickened - 1 - 2 hours or more.

Serve with spaghetti or vermicelli with cheese as desired.
Submitted by Marcia Stone
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