Preheat oven to 350F and grease a 9x13 pan.
Saute onion and pepper in olive oil until onions are translucent.
Add minced garlic and saute for 1 minute.
Add Morningstar crumbles and chopped jalapenos. Cook until heated through.
Add spices to crumbles and mix thoroughly. Remove from heat.
Scramble eggs. Add cream, 1 1/2 C shredded cheese, and salsa.
Mix crumble mixture and egg mixture. Pour in pan.
Bake for 30 minutes, top with cheese, and bake for 15 more minutes.
Let stand 15 minutes before serving.
Preheat oven to 350\u00b0.
In a greased 13x9 baking dish, combine MorningStar Farms(R) Meal StartersTM Grillers(R) Recipe CrumblesTM, green beans, condensed soups, and spices.
Top with tater tots and shredded cheese.
Cover with foil, bake 25 minutes.
Uncover and bake an additional 15 minutes.
Warm meatless burger crumbles in saute pan.
Add water and taco seasoning and bring to a boil. Simmer and stir until desired consistency is reached.
Heat taco shells (or tortillas) according to directions on package.
Dice tomatoes, shred cheese and lettuce, all to desired amounts.
Pour two ounces of protein crumbles into shell, and add desired toppings.
1. \"Brown\" the veggie crumbles and onions in a skillet.
2. Mix together second group of ingredients.
3. Combine crumbles, soup mixture, and egg noodles in a medium casserole dish.
4. Bake in oven at 350 degrees for 30 minutes, stirring a couple times during the baking process to keep the top noodles from getting crunchy.
**You can add more milk to the soup mixture if you like it wetter, but it should be pretty close to a condensed soup consistency.
In a wok or large skillet on med-high heat, add oil and sautee onion briefly.
Add the rice, stir, and let set for a couple minutes. Part the rice in center and add peas and carrots, then veggie crumbles and let cook for a minute or so, then combine with the rest of the rice.
Add the splashes of soy sauce and the rest of the ingredients. Let the mixture cook for a few more minutes. Adjust seasoning to liking.
NOTE: I used Morningstar Farms \"chik patties\", but Tofurkey deli
Set aside.
Meanwhile, cook MorningStar Farms Spicy Black Bean burger according
nions and soy crumbles over medium heat. Once crumbles have thawed, add
Combine frozen soy crumbles, cheese and taco seasoning in
Heat olive oil in a skillet over medium-high heat. Saute garlic in hot oil until fragrant and slightly softened, about 2 minutes. Add diced tomatoes, vegetarian ground beef crumbles, and taco seasoning; cook and stir until tomatoes are soft, about 10 minutes.
Divide lettuce between two bowls and top each with half the tomato mixture. Surround tomato mixture with cottage cheese and sprinkle Cheddar cheese over the top; season with taco sauce.
Stir crumbles, 1 can great Northern beans, vegetable broth, salsa, and corn together in a large pot over low heat.
Puree remaining can great Northern beans in a blender until smooth; stir with the mixture in the pot. Bring the mixture to a simmer and cook for 30 minutes.
Stir jalapeno pepper Cheddar cheese and Cheddar cheese into the chili; cook, stirring frequently, until the cheese is melted, 5 to 10 minutes more.
nd cook until clear. Add crumbles (and worchestershire sauce if using
br>Add the Prime Grillers Crumbles and the corn, and stir
minute. Mix in the crumbles and heat through. Sprinkle mixture
Heat oil in a pan.
Add onions and peppers and cook until tender.
Add Minced Garlic and cook until fragrant.
Add Morning start crumbles.
Cook until thawed.
Add 1/2 of the tomato diced.
Add Vegetable Stock and Spices.
Bring to a boil then reduce heat.
Simmer till most of the liquid has been lost.
Let the spices get acquainted for 15 minutes.
Top with the sharpest cheddar you can get, sour cream, and the rest of the diced tomatoes.
Saute sofrito sauce, sazon, cayenne pepper in olive oil in medium heat.
Add Morning Star Farm Griller Crumbles; cook over medium heat for 10 minutes.
Heat tacos shells in microwave 20 seconds.
Shred lettuce and dice tomatoes.
Create tacos with meatless meat, sour cream, guacamole, shredded cheese, and salad.
Dice the onion and brown it in a large pan/pot with a little oil.
Add crumbles to the onion and quickly saute for one more minute.
Drain beans and corn. Add beans, corn, tomatoes to the pot and stir.
Fill one and a half cans with warm water and add the water to the vegetable mix. Add salsa and taco seasoning. Add chili flakes if desired.
Bring to a boil. Reduce heat and simmer for 15 minutes.
Serve with cheddar cheese and tortilla chips.
In the bottom of a dutch oven, saute Onions in Olive or Canola Oil until they start to soften.
Add in Garlic and Red Pepper and cook until fragant.
Stir in Burger Crumbles, sprinkle with worcestershire or soy sauce (if desired), and cook over medium heat until warmed.
Add in remaining ingredients and heat through.
Server over Elbow Pasta and top with Sharp Cheddar, if desired.
In the crock pot, stir garlic, chili powder, cumin, oregano, and basil into the tomato puree; this ensures the even distribution of spices.
Add the beans, corn, chilies, crumbles, and the onion to the crock pot; stir to combine.
Cook for 6 hours on low.
or 20 minutes. Add the crumbles and adjust seasonings to taste