In small skillet, melt margarine and saute chopped onions and bread crumbs.
In large mixing bowl, combine onions and bread crumbs with vegetarian burger, cheese, eggs and spices.
Press into an oiled 9 x 9 x 2-inch square baking dish.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
In a bowl, mix 1/2 the barbeque sauce with the vegetarian burger crumbles, green bell pepper, onion, garlic, bread crumbs, Parmesan cheese, and egg. Season with thyme, basil, parsley, salt, and pepper. Transfer to the loaf pan.
Bake 45 minutes in the preheated oven. Pour remaining barbeque sauce over the loaf, and continue baking 15 minutes, or until loaf is set.
eated through, mix in the vegetarian burger crumbles. Reduce heat to low
dding it directly to the burger meat. Remove the bacon to
For the glaze:
Place all
medium and let simmer for 20 minutes; drain any excess
hem in warm water for about 20 minutes.
Cut
Wash and sort beans. Place in 4 quart kettle and add very hot water. Let stand for two hours or more. Drain off water and add hot water again, enough to cover beans.
Add tomatoes, onions, bell pepper and seasonings. Bring to boil, then turn heat to lowest setting and cook about 2 hours or until beans are tender.
Add Vegetarian Burger and cook until heated through.
Mix the tomatoes, onion, white beans, chili beans, taco seasoning mix, and ranch dressing mix in a large pot over medium heat. Bring to a boil. Reduce heat to low, mix in the burger crumbles, and continue cooking until heated through. Top with cheese to serve.
he skillet. Stir and cook for 2 minutes. Remove pan from
Warm vegetarian burger with onion in skillet.
Add remaining ingredients.
Cover and cook over low heat until celery and peppers are tender, about 12 minutes.
Serve on toasted whole wheat buns.
In greased frypan, saute onion and warm vegetarian burger. Turn into greased casserole dish.
Top with taco seasoning and mix lightly.
Add optional chillies.
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.
Mix all the ingredients in a large dish.
Let stand for 15 minutes and lay into a 3-inch deep greased baking dish.
Bake at 350\u00b0 for 40 minutes.
Heat a large skillet over a medium heat. Stir in cabbage and let it cook 4 minutes; or until wilted and lightly browned.
Stir vegetarian burger crumbles, tomatoes, lemon juice, brown sugar, dill, allspice, and pepper into the mixture. Bring the mixture to a boil, cover and reduce the heat to low. Let the mixture simmer 5 minutes before serving.
Season to taste over patties and bake at 350\u00b0 for 40 minutes.
Mix all ingredients together in a large bowl, then spread on fresh bread for great sandwiches.
add the reserved \"sausage,\" the vegetarian burger crumbles, and the Liquid Smoke
Combine all ingredients and mix throughly.
Form into patties.
Fry in skillet in small amount of oil until lightly browned.
Can also be baked on sheet at 350 degrees farenheit for 25 minutes or until browned.
For the burger, knead the ground beef with