The Vegetarian Resource Group Blog

The Vegetarian Resource Group Blog


Posted on
August 03, 2020 by
The VRG Blog Editor

It’s tomato season in America and you might be looking for some quick-and-easy vegan recipes featuring tomatoes. Try these:

Sautéed Collard Greens and Tomatoes
(Serves 4)

1 teaspoon oil

1 pound collards, chopped

2 ripe tomatoes, chopped

2 teaspoons lemon juice

1/2 teaspoon garlic powder

1/4 teaspoon mustard powder

Sauté all ingredients together over
medium-high heat for 7 minutes. Serve warm.

Broiled Herbed Tomatoes (from Simply
Vegan
)

(Serves 3)

3 tomatoes, cut in half

1 Tablespoon vegan margarine

1 teaspoon dried basil

2 Tablespoons nutritional yeast

Dash of salt and pepper

Place margarine, basil, yeast, salt, and pepper on top of
tomatoes. Broil for 4 minutes, until tops are slightly brown.

Tomato Sauce (Sugo di pomodoro fresco from Vegans Know How to Party)
(Serves 4)

This is an uncooked
tomato sauce, great for fresh tomatoes that are ripe or overly ripe. This sauce
is not meant to sit, as it is most flavorful freshly prepared and served. This
sauce will not freeze well, so make just enough to top al dente pastas, rice,
or steamed greens.

1½ pounds (about 4 cups) peeled, seeded, and chopped fresh
tomatoes

3 chopped green onions

2 cloves garlic, minced

3 Tablespoons chopped fresh basil

2 Tablespoons olive oil

Combine all ingredients in a glass or plastic bowl (not
metal). Spoon over hot pasta and serve immediately.

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