br>In a blender or food processor, combine the tofu, soy
Heat burgers according to package directions.
Place sour cream, cucumber and garlic in blender or food processor. Blend 10-30 seconds or until almost smooth.
Cover pita breads evenly with tomatoes and lettuce.
Drizzle with sour cream mixture.
Top each with a burger, cut in half.
ell. Stir together buttermilk and food color. Mix flour, cocoa and
om For more indonesian cuisine recipes.
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inutes.
Process carrot in food processor until roughly chopped; add
ushroom soup, Swiss-style cheese food, 2% milk, salt, and black
ieces and throw in a food processor, breaking it into crumbs
Pan-sear Veggie Chick'n Tenders in a lightly oiled pan until golden tinged. Set aside.
Mash roasted garlic in a large bowl. Whisk in oil, vinegar, lemon juice, grated Parmesan, capers and Dijon.
Toss with Romaine.
Sprinkle with croutons, shaved Parmesan, and Veggie Chick'n Tenders and serve.
Heat oil in a large Dutch oven until hot and add onion, diced pepper and carrot.
Saute for 6-8 minutes, stirring occasionally until partially cooked.
Add remaining ingredients except Yves Veggie Cuisine Original Veggie Ground Round.
Mix well.
Bring to a boil and reduce heat to low.
Cook 1 hour.
Add crumbled Yves Veggie Cuisine Original Veggie Ground Round.
Mix well.
Turn off heat and let stand 5 minutes before serving.
Heat olive oil in a large, non-stick pot over medium-high heat.
Add onions, green pepper, celery and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
Add Yves Veggie Ground Round, chili powder, cumin, oregano, coriander, red pepper flakes and cinnamon. Mix well and cook for 1 more minute.
Add undrained tomatoes, beans, tomato sauce, broth, brown sugar, salt and pepper. Bring mixture to a boil. Reduce heat to low and simmer, covered for 20 minutes.
Remove from heat and stir in cilantro (if using). Serve hot.
br>Stir in the Beef Veggie Tenders; cook for 1 minute
heese and Green Giant(R) Veggie TotsTM.
Bake 25 minutes
Heat oil in large skillet.
Add garlic. Toss for one minute.
Add onions. Toss for one minute.
Add Yves Veggie Ground Round. Stir in with onions and garlic.
Add red pepper and carrots. Toss / stir until mixed. Cook for one minute to meld flavours.
Once all flavours have blended, add Imagine Broth, then noodles.
Stir and cover. Cook for 8 minutes or until pasta is desired texture.
Rinse quinoa with water; drain. Set aside.
In a large non-stick skillet or pot with a lid, heat oil over medium heat. Add mushrooms and garlic; cook, stirring, for 2 minutes.
Stir in quinoa and broth. Bring to a boil over high heat. Reduce heat, cover and simmer for 12 minutes. (Do not lift lid or stir while cooking.)
Cut asparagus into 3 pieces each. Stir asparagus, veggie tenders and lemon rind into quinoa. Cook for about 3 minutes, until heated through.
Combine salsa and dressing in a mixing bowl.
Cook Green Giant(R) Broccoli & Cheese Veggie TotsTM according to package directions.
Serve dip with hot Green Giant(R) Broccoli & Cheese Veggie TotsTM.
Prepare your veggie burger however you like it (
heat oil in large frying pan add onions and saute for 5 minutes, add garlic and turn heat down a little,
add veggie mince, spices and dried herbs and saute for 2 minutes.
in a large jug disolve the stock cube in the water and add the tomato paste, melt the yeast extract in this stock and water mixture. Add this to the sauce pan along with the peas.
simmer for 15 minutes or until veggie mince is cooked, adding more water if needed. Serve with lots of fresh ground pepper and mash.
Brown veggie crumbles in oil in a
Preheat oven to 425 degrees F.
Brown ground beef in large skillet and drain. Stir in taco seasoning and 3/4 cup water and simmer 10 minutes.
Turn ground beef mixture into 2-quart baking dish. Top with tomato, corn, olives then cheese. Evenly arrange Green Giant(R) Cauliflower Veggie TotsTM over mixture.
Bake 20 minutes or until bubbling and tots are golden brown.
Garnish with additional tomato, olives, cheese and green onion if desired.