rying, place single burritos (or family size portions if for a
ecret stuffing ingredient, but my family's been using it forever
Mix two recipes of Can't Fail Pie Crust.
Fill unbaked pie shell with sliced apples.
In a bowl, mix sugar, cinnamon and flour.
Pour evenly over the apples.
Then sprinkle vanilla over the mixture.
Then cut up margarine or butter over the top.
Cover with top crust and, with knife, make slits for air.
Bake at 400\u00b0 for 15 minutes and at 350\u00b0 for 45 to 50 minutes.
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.
nd pepper.
For Vegetarian use only the Vegetarian sausage. Note they
Cook 5 minutes, and add vegetarian links and seitan. Cook mixture
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.
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.
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.
ecause unlike real sausage, the vegetarian sausage does not produce nearly
large bowl, mix onion, vegetarian beef, rice, mushrooms, bread w
add the reserved \"sausage,\" the vegetarian burger crumbles, and the Liquid
In a frying pan, slowly cook 4 patties of the vegetarian burgers in 2 tablespoons of vegetable oil until burgers are soft. Using a knife and fork, cut the burgers into small pieces.
Put the water in a big pan. When it starts to boil add the onion, carrot, and zucchini. Lower heat to medium and cook for 10 minutes.
Now add the beans, diced potato, the green beans cut into small pieces, and the cabbage. Add the vegetarian sausage. Cook for 20-25 more minutes, until vegetables are tender.
Finally, add the fresh oregano or marjoram (or 1 tsp dried), olive oil, soy sauce and the paprika. Let it simmer for a few minutes. Salt and pepper to taste. Serve.
Makes 12 bowls of soup.
Place the vegetarian link or patties and 1 tablespoon oil in a large frying pan, fry the links until done.
Break the links into small pieces. Add the remaining oil and flour to a small pot. Mix the flour with the oil over medium low heat until a rue is formed. Slowly add the vegetable broth, mixing well. Add the salt, pepper, sage and cooked sausage pieces. Bring mixture to a boil.
about 5 minutes. Stir in vegetarian beef crumbles, mushrooms, and peas
-3 cubes or envelopes vegetarian brown broth.
Meatballs should
lightly before adding filling.
VEGETARIAN FILLING------------.
In a mixing
auce, carrots, celery, cabbage, and vegetarian sausage to wok. Reduce heat
dd the 2 cubes of vegetarian beef flavoured stock.
Add