These recipes below are from Tiffany (VVOA's treasurer). 

There were a few others I was going to post but when I looked closely I didn't have the recipes I only had the list of ingredients :( 

Vegan Chili

1 package Yves Mexican Ground

1 package Yves Reugular Ground

1 -28 oz can Whole Tomatoes

1 -14 oz can Whole Roma Tomatoes

1 -14 oz can Cennelini Beans

1 -14 oz can Red Kidney Beans

1 -18 oz can Black Beans

1 orange bell pepper

2 cans button mushrooms or 1 package of fresh button mushrooms

1 onion

1 clove garlic

1 cup frozen corn

Chili powder mix or mexican powder mix

salt/pepper to taste

hot sauce to taste

*if you need to moisten it use 1 cup of boiling water and 1 mushroom bouillon cube.

Mix everything in a slow cooker and cook for as long as you like all day or just to heat up.

Grandma's Vegan Cornbread

1 cup organic corn meal

1 cup unbleached flour

1 cup rice or soy milk

1/2 cup sugar or substitute

1/3 cup of vegetable, corn or canola oil

3 teaspoons of Ener-G Egg replacer

4 tablespoons water

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon of salt

Directions:

Preheat oven to 375 degrees Fahrenheit.

Mix water and egg replacer, put to one side.

Mix dry ingredients in a med to lg mixing bowl (If using a vegan sugar substitute, note all subs are not 1:1)

Mix in soy milk (I use Edensoy extra), oil, egg replacer and mix well.

Grease baking pan (I use a med cast iron skillet for my vegan corn bread and cakes).

Pour mix in pan and bake for 20-25 min until you can poke the center with a toothpick and it comes out clean.

Slice and enjoy!

Makes: 8-10 servings, prep time: 15 min, Cooking time: 20-25 min.