ater to make this a vegetarian dish).
Very slowly, whisk in
.
Cover medium casserole dish with thin layer of cooking
grease casserole dish, preheat oven to 350f.
layer all ingredients in dish, sorta mix with a fork as much as possible, cover with foil.
bake for 45 min-1.5 hours depending on how thin you cut potatoes. mix gently halfway through and see how cooked potatoes are. if desired take foil off for last 10 min to brown on top.
serve with salad and a crisp white wine.
br>Spray a large casserole dish with non-stick spray.
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.
14-inch oval gratin dish, arrange the shrimp in a
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.
he cutlets in a 9x13 dish overlapping the ends.
Pour
aste.
Line a casserole dish or baking pan with plastic
eat and stir in the vegetarian sausage. Cook and stir until
nd oil a 9x13\" baking dish.
Place meat, cumin and
o 375\u00b0F. Spray baking dish with cooking spray. Pour hot
lightly oiled large deep dish pie pan (I use a
our vege base into casserole dish & top w/ mashed cauliflower.
Drain excess liquid from beans and dump into casserole dish. Add mustard, barbecue sauce and molasses.
Stir until mustard, sauce and molasses are evenly distributed.
Bake in a preheated oven at 375\u00b0 for about 45 minutes, until beans have \"cooked down.\" Sprinkle with grated cheese and broil until brown.
Sprinkle on crushed red pepper to taste.
(The \"heat\" can also be adjusted by the variety of barbecue sauce used.)
Serves 4 as side dish or two as main dish.
9x13 inch glass baking dish.
Combine the broth, potatoes
Spray a 9x13-inch baking dish with cooking spray.
Heat
he flour into a shallow dish.
Pour 1/2 cup
Slice each frank into 3 parts.
Fry in frying pan with oil, barbecue sauce and soy sauce for about 10 minutes, or until lightly crispy.
Add beans, onion, puree, cayenne and flour.
Stir and simmer on low.
Pour onto serving dish and sprinkle cheese over top.
May be served with corn chips or corn bread.