saute mushrooms and onions till soft.
add spices, tamari, mustard, and broth. simmer for ten min.
mix cold water and corn starch first, then add to mushroom mixture, stir till it starts to thicken, then add sour cream, olives, and \"beef\" strips.
heat through and adjust seasonings. add pasta and serve topped with parmesan. goes well with a simple green salad and a crisp white or rose wine.
coat the cutlets in the nutritional yeast and fry on both sides until light golden borwn. Set aside.
Slice mushrooms and chop onion. Saute toghether in small amount of oil until onions are soft and mushrooms are cooked.
Mix together the sour cream and mushroom soup. Add 1/2 the can of juice from the steaks and mix well.
Add the mushrooms and onions.
Put the cutlets in a 9x13 dish overlapping the ends.
Pour the mushroom soup mixture over the cutlets.
(you can use an 8x8 pan for the extra steaks if they don't all fit in the ...
read slices or halve the dinner rolls. Add cheese slices.
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.
ashed potatoes; here is a simple way that yields amazing results
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery.
Season with garlic, chili powder, parsley, oregano and basil.
Cook for at least two hours on high.
This is a simple crowd pleasing recipe that can sit in a slow cooker until it is time to serve.
Prep time:
approx. 10 minutes.
Cook time: approx. 2 hours.
Makes 8 servings.
Glaze onions and mushrooms sprinkled sparingly with paprika. Add diced burger steak and Parmesan cheese.
Cook under low heat for 2 to 3 minutes, stirring.
Add grape juice; simmer on low for 10 minutes.
Add sour cream, warm gently and serve.
For a quick snack or dinner later on, after finishing frying
Cook macaroni from dinner according to package directions. Drain
have chicken bouillon or vegetarian chicken bouillon, you can probably
heddar, and bread or a simple salad.
br>Serve soup warm with dinner rolls to sop up the
Mix all ingredients well.
Put into baking dish.
Bake at 325\u00b0 for 2 hours.
Cool for at least 3 hours or overnight before attempting to slice.
nd pepper.
For Vegetarian use only the Vegetarian sausage. Note they
Cook 5 minutes, and add vegetarian links and seitan. Cook mixture
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.
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
ecause unlike real sausage, the vegetarian sausage does not produce nearly
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.