Warm veggie crumbles crumbles in saute pan with the oil.
Add water and taco seasoning to crumbles and bring to a boil.
Simmer and stir until desired consistency is reached.
Dice tomatoes, green onions,shred cheese, and shred lettuce, all to desired amounts as you know how your family eats.
Spoon some crumbles into shell or tortilla, and top tomato, lettuce, cheese and salsa.
Wrap it up if using the tortillas.
Brown veggie crumbles in oil in a large
dd one package of soy veggie crumbles.
Stir up well.
n another burner. If using veggie crumbles you can skip this step
75*F.
Let veggie crumbles thaw out. Combine veggie crumbles, taco seasoning mix
omatoes, sauce, garlic powder and veggie crumbles in a large mixing bowl
he remaining salt, pepper, and veggie crumbles, and cook, stirring, until the
ver medium heat, add the veggie crumbles, breaking them into very small
he olive oil. Add the veggie crumbles and sautee until dry and
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.
n the green pepper and veggie crumbles, and saute 5 minutes more
In a large saucepan, brown the ground beef, or warm the veggie crumbles with the chopped onions.
Stir in the remaining ingredients.
Cook for 15 minutes.
Serve topped with grated cheddar cheese and sour cream, optional.
In skillet, saute onions and peppers until cooked.
In slow cooker or large saucepan, combine veggie crumbles, tomatoes, tomato sauce, soup and taco seasoning mix.
Add onions and green peppers; mix well.
Stir in the drained beans.
Reduce to low heat for 4 hours in slow cooker or on low heat on stove for one hour or until heated through.
Serves 8.
lear (approx 10 minutes). Add veggie crumbles and soy sausage and cook
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.
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.
50 degrees.
Take the veggie crumbles into a pan. Add the
hickens.
Add the meatless crumbles.
Stir to mix and
o the paste, add the veggie crumbles, rice, sauteed vegetable mixture, salt
oftened, about 7 minutes. Add veggie crumbles, gravy, peas, tamari soy sauce