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 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.
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.
oft.
Add crumbled Yves Veggie Cuisine Mexican Veggie Ground and chopped tomatoes
Beat egg whites or eggs, yogurt, salt and pepper with fork in medium bowl for 1 minute.
In skillet, saute Yves Breakfast Links or Yves Veggie Bacon in oil over medium heat for 1 minute.
Add tomato, green onion and saute for 30 seconds.
Stir in cilantro, cumin and oregano.
Add egg mixture and stir quickly until scrambled. Serve with whole wheat toast.
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.
br>Stir in the Beef Veggie Tenders; cook for 1 minute
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.
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a large non-stick skillet over medium-low heat. Add onion; cook, stirring often, for 7 minutes or until soft. Set aside.
Place pizza crust on a baking sheet; spread with sauce. Top with veggie sausage, veggie bacon, peppers, cooked onion, Parmesan and mozzarella.
Bake in the preheated oven for 8 to 10 minutes, until heated through and cheese is melted.
In a large non-stick skillet, heat oil over medium heat. Add Garden Veggie Crumble, garlic and gingerroot. Cook for 2 minutes, stirring occasionally.
Stir in hoisin sauce and sesame oil. Add chile peppers or pepper sauce, to taste. Reduce heat to low; cook for 5 minutes.
Place about 3 tablespoons (45 mL) veggie filling on each lettuce leaf. Add toppings. Roll up lettuce.
dd one package of soy veggie crumbles.
Stir up well
he water then add the Veggie Ground Round.
Pour mixture
br>Add your package of Yves Veggie Ground Round Original, corn (with
mix together remaining sauce and veggie ground round. Spread half of
igh heat, heat oil. Add veggie chick'n tenders, ginger and
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in large non-stick skillet over medium heat. Add onion; cook, stirring, for 6 minutes, until soft. Stir in garlic, cook for 1 minute.
In large bowl, mix together egg, ground round, breadcrumbs, ketchup, thyme and seasoning salt until well combined. Stir in onion and garlic.
Line a 8-1/2 x 4-1/2-inch (22 x 12 cm) loaf pan with foil; lightly oil. Spoon mixture into pan and spread evenly.
Bake in the preheated oven for 45 to 50 minutes.
ablespoon (15 mL) oil. Add veggie tenders, stir-fry for 1
Make couscous according to package directions, using vegetable broth. Fluff with fork when done.
Thaw and coarsely chop vegetables.
Heat oil in a non-stick skillet or pot with a lid over medium heat. Stir in vegetables and garlic. Cook, stirring often, for 3 to 4 minutes.
Add Chick'n Veggie Tenders; stir into vegetables.
Stir in couscous, sun-dried tomatoes and parsley; cover and heat through. Season to taste with salt and pepper.
In a frying pan, slightly brown seasoned potatoes and Veggie Breakfast Patties in 1/2 tablespoon oil over medium-high heat.
Add butter (if using) and 1/2 tablespoon oil to pan along with onions and mushrooms, and cook for 3-4 minutes or until onions are cooked and all liquid is evaporated.
Add peppers, season vegetables in pan with salt and pepper and cook for 1 minute.
Add potatoes, diced patties, stir in egg whites or eggs, turn heat to medium-low, cover pan and cook until eggs are cooked through. Do not stir.
nion is tender.
Add veggie ground round and next 4