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
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.
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.
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.
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.
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.
add the reserved \"sausage,\" the vegetarian burger crumbles, and the Liquid Smoke
large skillet. Stir in vegetarian crumbles and chili seasoning mix
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.
Put your salad greens into a bowl.
Microwave your veggie burger on a plate for about 1 minute on high. Check the burger. You want hot and about ready, but not getting tough. Then add the slice of cheese and microwave for 30 seconds on high. If the cheese is not melted at that point, put it back in the microwave for 5-10 more seconds. Cut the cheeseburger into strips. Put it on top of the lettuce.
Drizzle your ketchup on top like salad dressing, or put out a little cup to dip into.
nion, garlic, salt, pepper, and vegetarian burger; cook 5 minutes or until
ice up the broccoli, veggie burger, and tomato. (If you've
Combine ground burger, cumin and salsa in microwaveable bowl; cover with paper towel.
Microwave on HIGH 1 to 2 min or until heated through, stirring after each 30 sec's
Place 1-1/2 cups of the lettuce on each of 2 salad plates; top evenly with the beans, corn, peppers and ground burger mixture.
Sprinkle with the cilantro and lime juice.
saute until tender. Mix ground burger, corn, spices and 3/4
large bowl, mix onion, vegetarian beef, rice, mushrooms, bread w
about 5 minutes.
Add burger crumbles and tomato; cook until
Warm olive oil in a large pot over medium heat. Add onion, garlic cloves and green pepper. Saute for about 8 minutes and then add kidney beans, stewed tomatoes, chili powder, oregano, cumin, worcestershire, corn and hot sauce. Simmer for about an hour until thickened and flavors have melded. Season if necessary. Serve over rice.
*VARIATION : if using ground soy burger, saute it in the beginning with the onion/garlic/pepper combo.