Entrees
Chick Pea Sausage Creole
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 1/2 cups chopped onions
3 cloves chopped garlic
1 tabespoon TVE Roasted Garlic & Red Bell Pepper Zip
1/2 cup chopped celery
3/4 cup sliced green onions
1 (14.5-ounce) can diced tomatoes with chilies
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1 1/2 teaspoons TVE Veggie Salt
2 cups TVE Golden Broth= 4 tsp broth seasoning 1 cup water
1 teaspoon hot pepper sauce or Tony Chechere’s Creole seasoning
1 tablespoon lemon juice
2 teaspoons vegetarian Worcestershire sauce (non vegetarian may have anchovies)
1 1/2 pounds Morning Star sausage links sliced
1 can Chick peas Roughly mashed
1 tablespoon freshly chopped parsley leaves
Directions
Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored about 10 to 15 minutes. Add onion, garlic, green pepper, celery and green onions. Cook, stirring often, 10 minutes or more until vegetables are tender.
Stir in tomatoes, tomato sauce, tomato paste, Roasted Garlic Red Bell pepper Zip, seasoning salt, bay leaves, 1 cup of golden broth, hot sauce or Tony’s, lemon juice, Worcestershire sauce and MS sausage and chick peas . Bring to a boil, lower the heat and cover. Simmer for 30 minutes, stirring occasionally. Remove the bay leaves. Garnish with parsley and serve over grits or rice.
Cranberry Chikken
1 (1 lb.) roll Worthington Chic-ketts, frozen
1/2 pkg. dry onion soup mix
1 (16 oz.) can jellied cranberry sauce
1 c. French dressing or Russian Dressing
Cooked Rice
Thaw Chic-ketts and tear into small pieces. In fry pan lightly brown Chic-ketts. Place in casserole dish. Mix soup mix, cranberry sauce, and dressing in separate bowl. Pour over Chic-ketts. Cover with foil, bake at 350 degrees for 30 minutes till sauce is thick. Serve over hot rice.
This recipe was from the Vegetarian Extravaganza, 2007, and prepared by Ellen Higgins.
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Fettuccine with Garlic, Basil and Tomato
3 Tbs. olive oil
2 1/2 lb. ripe tomatoes, seeded and diced, in chunks
2 cloves garlic
Dried chives
Dried parsley
2 Tbs. Agave Nectar
2 Tbs. balsamic vinegar
2 Tbs thinly sliced basil
2 1/2 tsp. TVE Golden Seasoning
1 lb. fettuccine, cooked
3/4 cup TVE Parma Zaan Sprinkles
In a skillet saute garlic till golden. Reduce heat and add chives, parsley, basil. Add tomatoes, agave nectar and cook another minute. Remove from pan and mix with noodles. Put into a large serving bowl. Season with salt and pepper as you desire. Sprinkle with Parma Zaan Sprinkles. Garnish with basil sprigs.
Grilled Tofu
1/3 cup olive oil
1/3 cups soy sauce or Braggs Aminos
1/3 cup lemon or lime juice
1 Tbs. Lemony Dill Seasoning
1 lb. firm tofu
Cut tofu into 8 1 x 1 x 4 slices. Grill in a George Foreman or other grill on two sides till golden (about 5-7 minutes). Eat as a finger food or over brown rice with a sauce.
Jambalaya Rice
see our food demo for this recipe
1 1/2 c. brown Basmati rice
1/2 c. wild rice
1 3/4 Tbsp. Beef Like Seasoning
4 green onions minced
2 Tbsp. olive oil
5 c. water optional
1-2 c. Morning Star Farms Griller Crumbles
green pepper, optional cut to the size you like, add with onion
Saute the green onion in the oil (I use a rice cooker). Add rice, water,Crumbles and Beef Like Seasoning. Be sure the rice cooker is still on cook, put on the lid. Let the rice cooker do the work. You can cook this in a regular pot on the stove as you would cook rice. The measurements stay the same.
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Malaysian Chikky Curry
3 cloves of garlic, minced
1 onion finely diced
3 Tbs. oil
1 can Worthington Diced Chicken in gravy (vegetarian)
1 tbsp. chili powder
2 tbsp. curry powder
1 tbsp. paprika
1 tsp. cumin
2 tomatoes, roughly chopped or a can of diced tomatoes undrained
1/2 cup chopped, dried cilantro
1 bay leaf
3 potatoes, boiled, peeled and cut into chunks
1 can coconut milk
TVE Veggie Salt and TVE Pepper- Like to taste
Saute garlic and onion in large pot in oil. When cooked, add chicken and seasonings. Stir in potatoes, coconut milk and salt and pepper. Cook till it thickens. Serve over hot rice.
Want to see this made on Youtube? Go to Malaysian Curry
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Pecan Meatballs
4 C. broken whole grain bread pieces
1 c. pecan meal
1/2 c. onion, chopped
1 t. sage
1 1/2 t. Greek Isle Seasoning
1 T. Nutritional yeast
1/2 T. flour, whole wheat pastry flour, soy, unbleached
2 c. unsweetened soymilk
All-Purpose Veggie Salt to taste
Pour milk over the bread and soak for 10 minutes. Mix all the remaining ingredients. Stir and scoop and put on a cookie sheet. Bake at 350 for 25-30 min. When golden, remove. Best with Rich Brown Gravy.
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Spaghetti Sauce
see our cooking demo
Pesto Pasta
4 qts water
3/4 t. salt
1 lb. bow tie pasta
3 T. pine nuts
2 t. Roasted Garlic and Red Bell Pepper Zip
3/4 t. All-Purpose Veggie Salt
Boil water with salt and add pasta. Process basil, pine nuts, garlic in food processor. Add oil and keep pulsing. Add Parma Zaan and salt. Toss together with pasta and 3/4 cup pesto.
Creamy Pumpkin Soup
1 onion diced
3 T. vegan margarine or olive oil
5 cups water
1/2 c. The Vegetarian Express Creamy White Gravy Mix
1 14 ooz. can coconut milk
1 15 oz. can pumpkin
3/4 t. cumin
3/4 t. curry
3/4 t. ginger
1/4 t. The Vegetarian Express All Purpose Veggie Salt
3 T. The Vegetarian Express Golden Broth Seasoning
In a large pot, sautee onions in margarine for 3-5 minutes till they are soft.
Mix water and gravy mix together till blended with a fork. Add remaining ingredients and pour into the pot.
Bring it to a boil and turn down to a simmer for 15 minutes. Delicious and creamy.
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Folks also love these and other easy to make recipes only found in our new cookbook, The Vegetarian Express I:
Cashew Loaf
Special K Casserole
Spinach Lasagna
To Foo Young
Wet Burritos
