My favorite vegan southern food is: Zatarain's Dirty Rice made with Veggie Crumbles.

It's great because everything comes in a box, well almost everything, just buy a bag of Morning Star Veggie Crumbles (or use your favorite brand) per box of Zatarains rice mix.

The rice comes out fluffy, spicy and addictive.

I love making it on a lazy Sunday and eating it all day, as I lay on the couch all day, watching tv all day.

I follow the recipe on the box using the veggie crumbles. I love to make two boxes, which is a whole big pot of dirty rice! I serve it in a big bowl and eat it with a spoon. I serve it with none other than Tabasco and a a big glass of barq's root beer.

YUM! I just got hungry!

My absolute favourite, all-time vegan Southern food is Fried Green Tomatoes. These are so easy that even a kitchen-challenged dork like me can make them. That's saying a lot! I won't go into the Unfortunate Vegetable Paella Incident of 2006 here, but you get the idea.

You Need:

* 1 green tomato per person
* 1/2 cup cornmeal
* vegetable oil
* garlic powder
* salt
* pepper
* any other seasoning you like (I'm fond of onion powder and cayenne myself)

To Do:

1. In a skillet, heat up enough vegetable oil to cover the bottom of the frying pan. While that's heating up, cut your tomatoes into 1/2" thick slices.

2. Lay the tomatoes out flat on something (a plate, a cutting board, whatever) and sprinkle them with your salt, pepper, garlic powder and whatever other seasoning you like. Flip them over and do the same to the other side.

3. Dip each slice in the cornmeal so that both sides are evenly coated. Fry them over medium heat for about 3 or 4 minutes per side (we're nuts and we like ours practically burnt to a crisp, so we leave them a little longer) and let them drain on a paper towel. You may have to do this in batches, adding more oil as needed, if you're doing more tomatoes than can fit in the pan.

Serve warm. These are especially awesome on a lazy Sunday morning with a tasty tofu scramble ;)

Thank you, Fannie Flagg.

My favorite ... fried okra! Sorry, but there's nothing like the crispy goodness outside giving way to the unforgettable slimmyness on the inside ... yummy!

What can I say, I love the Zatarain's Dirty Rice made with Veggie Crumbles as well! When you want to eat 1000 of something, why not rice? :3
I really enjoy something that I can make quickly and tastes so darn good!

i LOVE mashed sweet potatoes with pecans and vegan marshmallows. mac'n'cheeze is also a fave!

The above link contains my favorite southern recipe. This fried tofu is so delicious! I like to serve it with stewed tomatoes and cornbread, and to make it a little healthier a small salad.

Here are the TOP 10 Reasons why Biscuits are my favorite Southern Food:
1) they are easy to make.
2) they are portable.
3) they are versitile (good for breakfast, lunch and dinner)
4) they keep well
5) I've never met a biscuit I didn't like!
6) they keep this canuck warm in the winter!
7) they are satisfying.
8) they are comforting.
9) old ones can be used as hockey pucks.
10) they are delish!

Mmmm that looks so tired.

I am ashame to say I know very little (more like absolutely nothing) about southern foods and unfortunately can't include a favorite recipe in the present comment.

What I do know is how important it is for vegans to familiarise themselves with all types of flavours and foods, and to share the great variety of their food experience with others.

It always comes in handy to have an extensive experience and knowledge of food, for that one person who is not willing to give up some special taste or family recipe and become vegan or vegetarian.

Coming up with a delicious alternative and offering them a mouthful of memorable vegan flavours, will surely shut them up (at least for a short while!!!) and hopefully convince them to switch to compassion 3 times daily, when sitting down to eat!!!

My experience as a vegan (7 years already!!!) has thought me that getting the message of compassion for animals through to people was easier around the tastiest vegan meals.

When enjoying a vegan meal that is remarkably greater in taste, the credibility of the pro-meat arguments drop dead!!!

That is why I want and need this book!!!

:)

My favorite dish I love and try to make on Mondays is home made Red Beans and Rice.

I soak my Red Beans over night, rinse in the morning, put them in my crock pot.
Then I sauté and add Onions, Garlic, Green or Red Peppers depending on my mood, and Celery. I like to use veggie Worcestershire sauce, liquid smoke, Fresh or Dried Thyme on a stalk, a few Bay leaves, Louisiana Hot Sauce, and Tony Chachares spices.
After 5-8 hours it is perfect! Make up some long rice. Scoop some in a bowl or a plate, add beans, garnish with more green onions, more hot sauce, and some French bread! Sometimes I will even add a side of Tofurky Sausage. MmmmmMmm! Laissez les bon temps rouler!

Definitely biscuits and chocolate "gravy" - When I was in elementary school i practically lived at my best friend's house, and this is what her mom would make for us in the mornings. I make it better though, because everything is better vegan. It's the best way to incorporate junk food into the most important meal of the day.

potatoes with cajun seasonings are so yummy.do they count?

Good Grief! Are any of you folks really from the South? Southern Cookin' is all about BBQ! Lip smackin' finger lickin' ribs!
And it is easier than ever to find recipes for Vegan ribs. Or to buy them ready to put in the microwave.
Ah! Life is good.

Sue, from the Mountains of Georgia

I LOVE a good savory Kale on Polenta!

What's more southern than a spicy BBQ sauce?

The only problem: most store-bought BBQ sauces are NOT vegan!

Try my recipe for vegan BBQ sauce, it's great on firm tofu, on veggie kabobs or over vegan "chicken" products.

Lizzy's Vegan BBQ Sauce:

1/2 cup brown sugar
1/2 cup sugar
1/2 cup ketchup
1/2 cup finely chopped onions (I put mine through a food processor so they're super-fine)
1/4 cup white vinegar
1/4 cup mustard - Try a spicy brown mustard
1/4 cup soy sauce
1 Tablespoon garlic salt
crushed red pepper flakes to taste (more flakes = more spicey!)

Combine all ingredients in sauce pan. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring frequently.

Give this a try next time you have an ahnvee (Cajun word for craving) for southern BBQ!

My fave would be th Vegan Southern-Fried Tofu. It's
Awesome! These delicious finger-licking treats can be served along with a salad, placed in sandwhiches, a substitute for chips with your favorite dips, macaroni, mash potatoes, and soups!

Yield: 12 pieces (3 to 4 servings)

1 pound fat-reduced firm or extra firm tofu, rinsed and patted dry
2/3 cup soy milk
2 tsp. fresh lemon juice
2/3 cup whole wheat pastry flour, as needed
canola oil, as needed for browning

Seasoning Mix:
1 ½ cups nutritional yeast flakes
2 tsp. salt
1 tsp. garlic granules
1 tsp. onion granules
1 tsp. dried parsley flakes
½ tsp. paprika
½ tsp. dried tarragon
½ tsp. dried dill weed
½ tsp. dried basil leaves
½ tsp. dried oregano leaves
½ tsp. curry powder
¼ tsp. dry mustard
¼ tsp. ground rosemary
¼ tsp. ground celery seed

1. Cut the tofu horizontally into three equal slabs. If time permits, wrap each slab in a clean tea towel or paper towel and press for 45 minutes. If time is short, wrap tofu and press it gently with your hands to extract as much moisture as possible.

2. For seasoning, place the nutritional yeast, salt and remaining herbs and spices in a wide, shallow mixing bowl. Stir together well.

3. Place the milk and lemon juice in a small mixing bowl and stir together. Place the flour in another small mixing bowl.

4. Cut each slab of tofu into 4 triangles, making a total of 12 in all. Working one piece at a time, dredge the tofu in the flour, shake off excess, and dip in the “soured” milk. Immediately dredge the tofu in the seasoning mix, making sure it is well coated. Place tofu on waxed paper or begin cooking as soon as a few pieces are coated.

5. Coat a large skillet with canola oil and heat over medium-high heat. When the oil is hot, add the tofu pieces in a single layer and cook until the bottoms are well browned. Turn the pieces over with a metal spatula and cook the other sides. Add more canola oil between each batch and adjust the heat as necessary.

6. As soon as you remove the tofu from the skillet, place on a plate lined with double paper towels to blot off excess oil and keep the tofu crisp.

My favorite southern vegan recipe is fried "chicken". I am still experimenting with different recipes, and am working to modify and perfect it. I would love to share once I get it perfect! Growing up a meat eater, fried chicken, mashed potatoes and real country gravy was a favorite Sunday dinner. Southern cooking is the epitome of warmth and hospitality.

Wow! All these yummy recipes all in one place! You all have certainly enlightened me! I'm trying them all. I'm PROUD to be a vegetarian, and especially when I see the beauty of so many people experimenting and coming up with delicious meat alternative recipes! Thank you! -Dawn

My favorite southern recipe is enchiladas:

Dip each corn tortilla into hot oil just long enough to make them limber.

fill with a mixture of chunky refried beans. (homemade if possible).

cover with favorite enchilada sauce, and bake until hot.

Serve with lettuce, tomato on top. Then top with Guacamole, Soy sour cream, and salsa. This last part makes the dish what it is!

The lettuce and tomato gets warm on the plate, and adds a nice texture. (not to mention beauty).

we should all learn to be like bunnies!

I have fallen in love with the "Surprise South Beach Mashed Potatoes" from Dr. Agaston's book. They are SO delicious! If you have not yet tried them, they are a healthier (and tastier!) alternative to potatoes (they are made with cauliflower). Try it! You'll LOVE it! : )

Well, this is a simple but classic one. What southerner doesn't like greens?! Greens of any type; turnip, mustard, collard, are abolutely tastey! All they need is a little salt, pepper, and vinegar and there you have it; a yummy, great for you side dish that goes with almost any southern cuisine.

The best greens from the South (and I am a real southern girl) are collard and mustard greens cooked for about 40 - 45 minutes. Then, grind up about 3 chile de arboles (they are fried) and sautee them with a little garlic and onion. Add them to the greens and simmer the greens about 10 more minutes.

I grew up in Louisiana, and have the best recipe for Red Beans and Rice. (This is my own recipe)

1 pkg (16 oz) dried red kidney beans
1 large onion, chopped (don't use a sweet onion)
2 bay leaves
6 to 8 cups water
Cajun seasoning blend, to taste

Rinse beans and soak overnight. Drain.
Add beans to large pot with 6 cups water, chopped onion, and bay leaves. Bring to a boil, then turn down heat and simmer uncovered for 2 hours or until beans are tender. More water may be added during cooking if the liquid starts to get too thick.
Add cajun seasoning at end of cooking, as it will make the beans tough if added too soon.
Serve with rice and top with hot sauce!

These edgy-sounding recipes have the potential to solve the widespread dilemma of vegetarians and vegans being associated with less masculine behavior. What a rotten misconception! Also, it really pushes the idea forward that if you become a vegetarian or vegan, you don't have to waste away to a skeleton. Not that gaining weight or obesity are good, but body mass could definitely be sustained while on this diet!

I adore collard greens with carmellized onions and black-eyed peas. mmmm-mmmm good and OH-SO-GOOD for you!!!

thinly slice a big sweet vidalia onion and saute in olive oil with a little salt on low/medium heat until it turns light golden brown. Add a bunch of thinly sliced or chopped collard greens (minus the stems). add a cupful or so of water, a bit more salt, cover and simmer about 20 minutes, until the collards are nice and tender. Add a can or two or rinsed and drained black-eyed peas and a couple of tablespoons of balsamic vinegar.

YUMMY. I could eat the whole pot.

Hi,
Well I'm new to vegetarianism(is that a word?)but am working very hard at it. I've printed out all these wonderful yummy recipes and am going to try them all. I do love red beans and rice.

My favorite vegan food with a kick is salsa! I love the taste of fresh tomatoes, onions and garlic with spice. It is such an easy and healthy way to add flavor to any dish!

Hi! I am a new vegetarian and, unfortunately, don't have any vegan Southern recipes - which is why I need this cookbook. I am just learning how to cook and eat this way and need all the help I can get!

Hi my names nicola am a veggie i would love acopy of this book as i have turened many of my friends veg and they keep asking me for recipes unfortunatly i dont have any and kinf of make them up my self (wich most of the time ends up disatorous)plus i would use the book to show other people how easy it is to go veg and how tast it is to

thanks

nicolaxxxxxx

I love southern fried tofu!!!

i love southern food, but it's usually fried

I love this cooking blog!

I'm not totally vegan yet but the recipes are so delicious that I simply can't help but be converted. It reminds me I have so many options which include beans, varieties of fruit and veg. that I haven't tried, soy products, mock meat products, etc.

This would be my first vegetarian cook book if I won.

Thanks for all the awesome recipes!

Oh, these all sound so wonderful, my mouth is just watering.... so savory and delicious with the collard and Southern Fried Tofu.

Now I'm ready for dessert.
Maybe something like a Georgia Peach Pie?
ALL TO MYSELF.

INDIVIDUAL PEACH PIES

1 Round of Pastry Dough, enough to roll one crust.
5 - 6 Peaches, peeled & sliced, about 2 1/2 Cups
3 Tablespoons Unbleached Flour
1/4 Cup Granulated Fruit Sugar
4 Ramekins

Prepare the pastry dough, or thaw and leave wrapped pastry round in the refrigerator to chill while you prepare the peaches.
Preheat the oven to 350ºF.
Other than being slippery, it’s especially easy to slice and peel peaches when they are freestone, firm and ripe.
I just halve, then quarter the peach, cutting along the stone.
With a slight twist, or a turn of the knife, the stone will either be freed completely or stay in just one of the quarters.
With a sharp, paring knife, catch and drag the skin between your thumb and the knife. The skin will more than likely peel off all together or in two attempts.
Cut the quarters into 1/4″ thick slices and reserve in a large bowl until all of the peaches have been pitted and peeled.
Sprinkle over the sugar, flour and cinnamon, if using; tossing to coat.
Allow the peaches to rest while you roll your dough.
Lightly dust a board with flour and roll your dough to a 1/8″ thickness.
Using either a small bowl or a 2 cup measure as a guide, trim the dough to four 6″ circles; repeating rolling as necessary.
Fit a circle of dough into each of the four ramekins; patting to fit.
Using a fork, dot the bottom and sides and bake for about 10 minutes.
While the crusts are baking, roll out the remaining dough and cut into 1/2″ strips.
Fill the crusts with the peaches and interlace a basket weave top crust by interlocking the strips of remaining dough into a lattice pattern.
Place the pies on a baking sheet and bake for about 25 minutes or until the crust is golden.

How about Southern Goulash?

Boil some elbow macaroni, fry some veggie crumbles and add a can of crushed tomatoes, some shredded onion, chopped bell peppers, garlic, cumin, paprika, nutmeg, and marjoram. Warm through. Mix the macaroni with some olive oil, caraway seed and parsley. Top macaroni with a big'ole spoonful of the goulash and top that with some tofu sour cream and sprinkle tabasco sauce over it all. Awesome.

In the grand Southern tradition, I love anything slathered in gravy. I particularly love country-fried seitan with mashed potatoes and brussel sprouts. All smothered in gravy. YUM!!!

i love vegan food but i really never tried Southern style. i love to eat...
i like vegan gravy esp vegan poutine with fried potatoes well that''s not southern style (that would be Montreal style)
i would love to win this cookbook because i wanted to be a vegan for the sake of animal and animal welfare.
and i love cooking!

My favorite has got to be the vegan version of the Jackpot Casserole, which I make for comfort food or for company to impress them with vegan foods. Please note, I usually just do this one out of my head, so forgive the horrendous recipe writing skills:
* 1-box of wheat elbow pasta
* 1- 32 oz can of tomatoes (diced or chunky)
* 1- 16 oz bag of frozen corn
* 1- box of veggie crumbs (Boca is my fav).
* 1 to 1.5 cups of shredded cheese(soy, rice, or almond cheese works best). I love cheese so I can never have enough of it.
* 1- 16 oz can of spaghetti or canned pizza sauce.
* 1 large diced onion
* 1 large diced bell pepper
* to taste: cumin, chili powder, cayenne pepper, salt, black or white pepper OR 1 package of fajita seasoning. Whatever you like is fine.

soak the pasta in hot water -- do not boil it. Preheat oven to 400 degrees.

In a large skillet, sprayed with a bit of non-stick spray begin to cook the onions. When the onions are clear, toss in the bell peppers and the veggie crumbles.

Once the crumbles begin to soften, add the spices and seasonings you like. ( I usually add a lot of cumin and chili powder, with a pinch of cayenne pepper and salt.

After seasoning, add the spaghetti sauce or pizza sauce and let simmer for about 5 minutes. ( The flavors need to begin to marry).

Add in the bag of corn as well as the tomatoes.

Once all this has warmed you are ready for the big bake off.

In a huge baking dish, spray a bit of non-stick spray, and put a cup or so of the mixture into the bottom of the pan and spread it around.

Layer cupfuls of the pasta with the mixture. Just make sure the last layer is the mixture -- not the pasta because it will get too crispy.

Sprinkle with the cheese, and let bake for 30-40 minutes. Remove from oven and let it sit for about 5-10 minutes. Serves 6-8 beautiful people.

not sure what to call this receipe... :) but it sure is easy, fast, tasty, and vegan

Saute onion of choice (red, white, vidalia, whatever) with garlic if you like. Add chopped celery to the saute, sliced raddish, and chopped peppers of all colors. saute untill all veg starts to caramelise, semi-crisp. largley chop tomatoes and saute in pan untill they start to release their moisture into the pan, add chopped mushroom, sprinkle with dried cilis and simmer 5 minutes!! Serve and enjoy! This can be served on it's own or over many things, like cous-cous, rice, potatoes or anything you like. It's a beautifull, colorfull, healthy dish!

Down here in Texas chili cookoffs are serious business and the hotter the better!

I love Deborah Madison's recipe for All-Bean Chili from her Vegetarian Cooking for Everyone cookbook. I use that as a base but then substitute half the water with vegetable broth for a richer taste, double-triple the spice for southern tastes and top with soy sour cream and chedder veggie shreds. Serve with vegan cornbread and a side of greens then invite your non-veggie friends over and see if they can complain between mouthfuls as they ask for another bowl!

Everyone's comments have got me motivated to try new recipes and this cookbook maybe just the thing to finally start to convert some of these good ol' boys.

Thanks Everyone!

I love fried okra & biscuits and gravy!
so good.

I have never been to the South, but something I have always wished there was a decent vegan recipe for is GUMBO! Bring it.

I have been hemming and hawing about becoming a vegan and finally decided that its the only way to go. I'm also a native of Michigan, moving to South Carolina in a few weeks. These books seem like they would be a great way to trasition, not only to a vegan diet, but to Southern food.

As of right now, its all PB and J with Vanilla Soy Milk...HELP!

Heidi, you're in luck. I posted a vegan gumbo recipe in September and it was delicious.

Good ole southern ice tea is good!

my all time fave has got to be mashed sweet potato made with vegan butter as a serving suggestion i would suggest having it with quorn bangers and drizzled with veggie gravy this recipe is healthy and doesn't cruely kill 1000's of animals

Home Fries and gravy!

I was born and raised in Texas. I have been able to reproduce most of my favorite recipes.

One think was missing though...blue cheese.
I have made an AMAZING discovery quite by accident:
Go to your favorite asian grocery store, and get some fermented tofu.

Crumble it into sour cream for dressing, or crumble it into cream cheese and roll it into a log, then roll that around in some chopped pecans. Chill overnight. ohmygod life is good!!