Ingredients:
1 med. onion (diced fine)
2 c. Yves Ground Round (or other vege-burger)
1 c. brown rice (quick)
1 c. barley (quick)
2 t. salt
6 yellow or red bell peppers
4 c. tomatoes (canned)
water (to cover peppers)
Category: Main dishes
Marrakech Roast
Ingredients:
2 c. Bulgur wheat
3 c. Water
1/2 t. Sage
1/2 t. Oregano
to taste Salt
2 16-oz. cans Garbonzo beans (rinsed and drained)
1 sm. Onion (diced fine)
1 med. Red bell pepper (diced fine)
1 c. Celery (diced fine)
2 T. Olive oil (optional)
1/2 c. Black olives (sliced)
1/2 c. Tomatoes (diced fine)
Wild West Chili Pizza
Ingredients:
2 T. Canola or olive oil
1 med. Onion (chopped)
1 T. Garlic (chopped)
2 t. Cumin
2 t. Chili Powder
1 8-oz. can Tomato sauce
1 15-oz. can Kidney beans, dark red (drained)
1 15-oz. can Pinto beans (drained)
3 c. Cornbread batter (use your favorite recipe)
1/2 c. Sweet corn (frozen)
1 med. Red bell pepper (seeded and chopped)
3 T. Salsa (mild or medium)
Vege-Tofu Burgers
Ingredients:
6 to 8 oz. bread crumbs
4 to 5 c. quick oats
2 c. whole-grain crackers (crushed)
2 to 4 c. pecans (chopped)
2 pkgs. tofu
2 med. onions (pureed)
2 to 3 pkgs. Good Seasons Italian dressing mix
2 c. lentils (cooked)
1 c. brown rice (cooked)
Better than Milk (as needed)
Scrambled Tofu Burritos
Ingredients:
1 lb. tofu (firm, water-packed), rinsed and drained
1 12.3-oz. Mori-Nu tofu (firm or extra firm)
1/4 c. nutritional yeast
1 1/2 T. imitation chicken seasoning
2 t. imitation beef seasoning
1 t. Vege-Sal (or any vegetable seasoning)
1/2 t. garlic powder
1 4.5-oz. can diced green chilies
1 c. green onions, chopped
10 whole-wheat flour tortillas
Sloppy Joes
Ingredients:
1 1/2 c. Soy Add-ums textured soy protein (or vegetarian burger of your choice)
1 med. onion, diced
1/4 c. celery, chopped
1 T. olive oil
1/2 c. ketchup
1/3 c. water
2 T. lemon juice
1 T. Pure Florida Crystals (sugar)
1 t. molasses
1 T. vegetarian worcestershire sauce
1 T. apple cider vinegar
1 T. prepared mustard
6 whole-wheat buns
Ratatouille
Ingredients:
1 lg. onion, sliced in thin wedges
2 cloves garlic, minced
2 T. olive oil
1 16-oz. can stewed tomatoes
1 t. thyme
1 bay leaf
1 med. unpeeled eggplant
2 med. zucchini, sliced
2 green bell peppers, seeded and cut into strips
Portobello Mushroom Sandwich
Ingredients:
2 T. olive oil
4 T. lemon juice
2 to 4 portobello mushrooms, sliced to fit rolls
1 sm. onion, sliced in rings
1 clove garlic, minced
1 c, spinach leaves
salt to taste
1 T. soy margarine
2 French or pumpernickel rolls
Tofu-stuffed Manicotti
Ingredients:
2 lbs. extra-firm tofu
1 carrot, grated
1 zucchini, grated
1 c. potato flakes
1 c. hot water
1/3 c. soy milk powder
2 T. olive oil
1/2 onion, diced
1 t. oregano
1 t. basil
1 t. thyme
1 t. garlic powder
1/2 t. salt
1 16-oz. package manicotti shells
1 24-oz. jar pasta sauce
Pinto Beans With Red Chili Peppers
Ingredients:
3 c. dry pinto beans, soaked overnight
water
2 t. olive oil
1 med. red onion, chopped
1/2 t. ground cumin
1 1/2 lbs. mild red chili peppers, thinly sliced
4 c. vegetable broth
4 T. cornstarch
salt to taste