Thoroughly wash and prepare vegetables and place into large stockpot.
Add pepper and salt and cover with cold water.
Cover pot and bring to boil. Reduce heat to medium low and simmer uncovered for 20-30 minutes.
Allow broth to cool before straining and removing cooked vegetables.
Use broth as desired in other Asian inspired recipes.
In a large skillet over medium heat, add meatless ground burger, water and spices.
Mix well and let simmer for 10-15 minutes until heated through and water is absorbed.
Use this mixture to replace the seasoned ground beef in any of your favorite Mexican recipes!
Another note* One can use 1 cup of TVP in place of the soy crumbles or Boca. You might need a bit more that 1 cup of water to keep mixture from getting too dry.
inutes, until cooked through.
Asian Dipping Sauce:
1. Combine
nd pepper.
For Vegetarian use only the Vegetarian sausage. Note they
Cook 5 minutes, and add vegetarian links and seitan. Cook mixture
et aside.
For the Asian chicken burger:
Combine the
Pour kidney beans with liquid, crushed tomatoes, diced tomatoes, vegetarian beef crumbles, and garlic into a slow cooker.
Grind vegetarian bacon bits into a fine powder using a mortar and pestle or food processor.
Blend onion, lime, and serrano pepper together in a blender until a paste forms. Stir paste and ground bacon bits into kidney bean mixture.
Cook on Low until heated through, about 1 hour. Add chili powder, cayenne pepper, cinnamon, oregano, curry powder, and salt. Cook on Low for 4 hours.
This is my secret to vegetarian cooking.
The kosher broth
iece of salmon atop Asian-Style Noodles.
Asian-Style Noodles: Cook
Preheat oven to 350 degrees F (175 degrees C).
Heat canola oil in a large pan over medium heat; cook and stir onion, bell pepper, mushrooms, celery, and garlic until onion is tender and translucent, about 5 minutes. Add tomatoes, vegetarian hot dogs, vegetarian fried chicken, vegetarian chicken broth, brown rice, oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. Cook and stir until boiling, about 10 minutes. Transfer mixture to a large baking dish.
Bake in preheated oven until rice is tender, about 1 hour.
br>Meanwhile, to make the Asian herb salad, combine salad greens
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine vegetarian ground beef, vegetarian ground beef crumbles, onion, eggs, Worcestershire sauce, salt, pepper, sage, garlic powder, mustard, oil, bread cubes and milk. Transfer to a 9 x 13 inch baking dish and form into a loaf. Pour tomato sauce on top.
Place carrots and potatoes around loaf and spray vegetables with cooking spray.
Bake 30 to 45 minutes; turn vegetables. Bake another 30 to 45 minutes. Let stand 15 minutes before slicing.
he rice vinegar, wasabi powder, Asian sesame oil and 1 1
rilled eggplant; drizzle with the asian vinaigrette.
Top with the
or chilled, with the Asian Mayonnaise.
ASIAN MAYONNAISE: (Make ahead).
%; IRON 8%.
Crunchy Asian Slaw:
Whisk in salad
Make the Tri-Color Asian Slaw: Put all ingredients in
ecause unlike real sausage, the vegetarian sausage does not produce nearly
large bowl, mix onion, vegetarian beef, rice, mushrooms, bread w
Toss turkey with soy sauce, oyster sauce, chili sauce, sesame oil and Chinese five spice. Cover and chill for 30 mins. Thread turkey onto skewers, alternating with onion and pepper. Reserve marinade.
Heat a large frying pan over high heat and cook kebabs for 6-7 mins per side, or until cooked through.
Meanwhile, in a small saucepan, bring reserved marinade to a boil. Reduce heat and simmer for 3-4 mins until thickened.
Serve kebabs with steamed rice and Asian greens. Drizzle with sauce.