Weekly Top 10

About PETA Prime Are you ready to make a big difference for yourself, animals, and the Earth through simple day-to-day choices? PETA Prime has all the information you need to live a healthy, humane, and rewarding life.

PETA Business Friends


  • Feb
  • 14

PETA’s Vegan Cook-Off Contest Winners

Posted by at 2:46 PM | Permalink | Comments (8)

haraldwalker / CC by 2.0

After PETA announced a Vegan Cook-Off contest in the summer 2010 edition of Animal Times magazine (receiving the magazine is one benefit of membership),  we received scores of mouthwatering dishes from contestants in North America and England. We thought, “Why should we be the only ones to savor these healthy and humane dishes?” So not only are we posting the two winners of the contest on PETA PRIME, you’ll also see in the weeks ahead other delicious contest entries, all of which are winners for animals!

PETA’s winner for North America is the Chickie-Couscous Salad recipe from Lorraine Rengers. England’s winning entry is Isabel Hill’s Oat & Onion Roast recipe. Lorraine’s entry won her valuable coupons for fabulous faux-meat products from Gardein; Isabel’s sweet reward consists of coupons for some of the delicious products from Redwood Foods.

 We hope you’ll try these recipes and share them with family and friends because a vegan meal is good for those who are eating it as well as for animals. Let us know how they came out. Bon appétit!

Chickie-Couscous Salad

1 1/4 cup faux-chicken broth (try Better Than Bouillon brand)
1 cup couscous
1 Tbsp. nonhydrogenated vegan margarine
3/4 cup olive oil
3 Tbsp. lemon juice
1 tsp. salt
1/2 tsp. coriander
1/2 tsp. Dijon mustard
1 large clove garlic, minced
Black pepper, to taste
2 cups cooked and diced faux chicken (try Gardein brand)
4 large scallions, sliced
1 large apple, diced
1 large rib celery, diced

  • In a medium pot, bring the faux-chicken broth to boil. Add the couscous and margarine. Return to a boil, cover, and remove from the heat. Let stand for 5 minutes. Fluff with a fork and let cook.
  • In a small bowl, combine the olive oil, lemon juice, salt, coriander, mustard, garlic, and pepper.
  • In a large bowl, toss together the cooked couscous, “chicken,” the scallions, the apple, and the celery. Add the olive oil mixture and toss to coat all the ingredients.

Makes 4 servings

Oat & Onion Roast

1-2 Tbsp. vegetable oil
6 large onions, finely chopped
8 oz. (250g) vegan cheddar cheese (try Cheezly, Daiya, or Follow Your Heart brands)
8 oz. (250g) rolled oats
2 tsp. Marmite or Vegemite (available in the international, condiments, or jam section of many supermarkets)
2 tsp. dried mixed herbs
Salt and black pepper, to taste
Egg replacer equivalent to 2 eggs (try EnerG egg replacer)

  • Heat the oil in a large skillet over low heat. Add the onions, cover, and cook for 30 minutes until really soft and translucent.Turn off the heat but keep the pan on the stove top so that it doesn’t cool down too quickly.
  • Add the vegan cheddar cheese and the oats to the onions and stir well until the “cheese” is melted.
  • Add the Marmite or Vegemite, the herbs, and the salt and pepper and stir until well combined.
  • Stir in the egg replacer.Add a bit of hotwater if the mixture is very solid. It should be easy to stir (a bit sloppy).
  • Pour the mixture into a big (12-inch or 30-cm)flan dish or similarly sized flat baking dish. Use a spatula to spread and smooth the mixture.
  • Bake at gas 6 (200°C or 400°F) for 30 to 45 minutes until very golden brown.
  • Remove from the oven and allow to stand for 10 minutes before serving.
  • Cut into wedges.Can be served warm or cold.

 Makes 8 servings

Image: haraldwalker / CC by 2.0

Add a Comment

Your email address will not be published. Required fields are marked *

  • Kim says:

    No vegan should be criticized for eating faux meat products. The vegan lifestyle is chosen for ethical reasons. The time is drawing near when a steak will be grown in a petrie dish, without harming a single animal or polluting the environment. Will vegans be chastized for consuming that? If the vegan lifestyle is truly an ethical choice based on compassion toward animals, then there is no contradiction when you consume faux meat.

  • karen says:

    Why try to replicate the tastes and textures of meat? Because some of us believe in going meat free for ethical reasons but would starve to death if we had to live on plants “as they come” – I’m having a hard time giving it up – more the cheese than the meat as someone else said. I’m a picky eater and if putting it in a shape and giving it the flavor of meat helps me enjoy what I’m eating than I say why not? Heck – I was criticized for eating meat at all by a lot of vegans, now I’m being criticized for how I go without. If you want to encourage folks to go meatless, than for heavens sake don’t insinuate that they are “wrong” for hiding the veggies in a meat like way!!!

  • Susan says:

    I’ll eat my faux meat and be proud that I’m not contributing to the pain and suffering of animals. Alienating people doesn’t accomplish anything positive.

  • Pam says:

    There are some who are vegan/vegetarian but still like the flavors of meat/cheese, (cheese was the hardest for me to give up).
    I personally started a vegan diet not because I don’t like the flavor of meat,
    but because I don’t agree with how we raise and slaugther the poor beast.
    The faux meat products help me to do what I think is right. Though I also enjoy chickpeas and tofu without processing them into patties.

  • Carrie says:

    I can see the point about eating foods for what they are, but if you are trying to convert people who may miss certain flavors or textures initially, the faux products may be just what is needed to win them over!

  • Mara says:

    I agree with you, Elaine. There’s no better feeling than eating a whole-foods, plant based diet. Even though I’ve been vegan for about 20 years, I’ve never felt better. I’ve been eating only whole- and plant-based foods for over 18 months. Who knew healthy could be this awesome. I could never go back.

  • Elaine says:

    i hate all this faux stuff. Why be vegan if you are trying to emulate the tastes of meateaters. Forget forging meat out of chickpeas and tofu. Eat the food as it is without trying to copy the meat flavours. Be a true vegan not a faux vegan.

  • Marty says:

    Looking forward to trying the first one this weekend. Though I’m less sure about the second, they both sound like tasty ways to introduce folks to good vegan food.

About Home & Garden

Create a wonderful, cruelty-free home and garden.

Recent Comments


The information and views provided here are intended for informational and preliminary educational purposes only. From time to time, content may be posted on the site regarding various financial planning and human and animal health issues. Such content is never intended to be and should never be taken as a substitute for the advice of readers' own financial planners, veterinarians, or other licensed professionals. You should not use any information contained on this site to diagnose yourself or your companion animals' health or fitness. Readers in need of applicable professional advice are strongly encouraged to seek it. Except where third-party ownership or copyright is indicated or credited regarding materials contained in this blog, reproduction or redistribution of any of the content for personal, noncommercial use is enthusiastically encouraged.