Vegetarian and Vegan Recipes
Asian Noodle Bowl with Seared Tempeh
Ingredients
1 pkg Organic Soy Tempeh®
6 oz thin rice noodles (vermicelli style)
1/8 tsp oriental sesame seed oil
2 Tbsp plus 1 Tbsp canola oil
2/3 c 1 1/2 inch long, matchstick-cut red bell pepper
1/2 c 1 1/2 inch long, matchstick-cut carrot
1/2 c thin diagonally sliced snow peas
2 large green onions, diagonally sliced
Fresh basil leaves, chiffonade; cilantro sprigs; or 1 1/2 teaspoons toasted sesame seed (optional)
Prepare sauce; set aside.
Sweet-Sour Asian Sauce: Combine 1/2 cup seasoned rice vinegar, 1/2 cup water, 2 teaspoons sugar, 2 teaspoons fresh lime juice, 1/2 teaspoon soy sauce, and 1/8 teaspoon crushed red pepper. If desired, stir in 1/4 teaspoon grated fresh ginger. Makes about 1 cup.
Place noodles in large bowl. Pour over boiling water to cover. Let stand about 10 minutes or until softened. Rinse with cold water; squeeze to drain well. Cut noodles in half or thirds; return noodles to bowl. Add sesame oil; toss until evenly coated. Set noodles aside.
Meanwhile, heat 1 tablespoon of canola oil over medium-high heat in medium, heavy skillet. Add half of the tempeh to the skillet in a single layer. Cook for 2 to 3 minutes or until golden and crisp, turning pieces over halfway during cooking. Transfer to medium bowl. Repeat with 1 tablespoon of canola oil and remaining tempeh. Pour half of the sauce mixture over the tempeh in bowl; toss to coat tempeh. Set tempeh aside.
To the hot skillet, add remaining 1 teaspoon oil. Add bell pepper, carrot, snow peas, and green onions; cook and stir about 1 minute or until crisp-tender. Transfer to bowl with noodles. Add tempeh mixture; gently toss until combined.
To serve, spoon noodle mixture into individual bowls; drizzle with remaining sauce. If desired, garnish with basil, cilantro, or sesame seed.
Makes 4 (1 1/2 cup) servings.
Vegetarian Italian meatballs
Ingredients
1 pkg Gimme Lean® Beef
1/3 c bread crumbs seasoned
1/4 c soy milk or water
2 Tbsp minced onion
3/4 tsp salt
2 tsp vegetarian Worcestershire sauce
1 egg or equivalent replacement
1/2 tsp garlic powder
Mix ingredients. Shape into approximately 36 1 1/2" balls. Cook in greased oblong pan (13x9x2) in 400 degree oven until light brown (20 – 25 min.) Serve hot.
Vegetarian Mini Calzones
Ingredients
1 pkg (4 oz each) Lightlife® Smart Deli® Pepperoni Style
8 ounces ready to bake pizza dough
8 ounces ricotta cheese
4 ounces shredded part-skim mozzarella cheese
1 tablespoon all-purpose flour
Preheat oven to 400°F. Flour surface. Roll out pizza dough from package and cut out 12 circles with large biscuit cutter. Put two tablespoons of ricotta cheese in center of circles, then sprinkle 1 tablespoon of chopped Smart Deli® Pepperoni over ricotta cheese and top with one tablespoon of mozzarella cheese. Fold dough in half and seal by pressing two sides together (can use a fork over the edges to pinch side). Bake for 12-15 minutes or until light golden brown. Serve with marinara or tomato sauce on the side.
Southwest “Beef” Stew
Serving size: 8
Ingredients
2 pkg Smart Ground® Mexican12 oz each
1 tsp olive oil
1 1/2 cup white onion
1 can diced tomatoesundrained, 28 oz each
1 pkg frozen whole kernel corn
1 cup picante sauce
3/4 cup water
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp ground black pepper
1/2 cup shredded reduced fat Cheddar cheese
1 can black beansdrained, rinsed, 15 oz each
In a Dutch oven, heat olive oil over medium heat. Add onion and cook until translucent. Crumble Smart Ground® Mexican into Dutch oven, stir. Add tomatoes, corn, beans, picante sauce, water, cumin, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until corn is tender.
Garnish with cheese.
Ingredients
1 pkg Organic Soy Tempeh®
6 oz thin rice noodles (vermicelli style)
1/8 tsp oriental sesame seed oil
2 Tbsp plus 1 Tbsp canola oil
2/3 c 1 1/2 inch long, matchstick-cut red bell pepper
1/2 c 1 1/2 inch long, matchstick-cut carrot
1/2 c thin diagonally sliced snow peas
2 large green onions, diagonally sliced
Fresh basil leaves, chiffonade; cilantro sprigs; or 1 1/2 teaspoons toasted sesame seed (optional)
Prepare sauce; set aside.
Sweet-Sour Asian Sauce: Combine 1/2 cup seasoned rice vinegar, 1/2 cup water, 2 teaspoons sugar, 2 teaspoons fresh lime juice, 1/2 teaspoon soy sauce, and 1/8 teaspoon crushed red pepper. If desired, stir in 1/4 teaspoon grated fresh ginger. Makes about 1 cup.
Place noodles in large bowl. Pour over boiling water to cover. Let stand about 10 minutes or until softened. Rinse with cold water; squeeze to drain well. Cut noodles in half or thirds; return noodles to bowl. Add sesame oil; toss until evenly coated. Set noodles aside.
Meanwhile, heat 1 tablespoon of canola oil over medium-high heat in medium, heavy skillet. Add half of the tempeh to the skillet in a single layer. Cook for 2 to 3 minutes or until golden and crisp, turning pieces over halfway during cooking. Transfer to medium bowl. Repeat with 1 tablespoon of canola oil and remaining tempeh. Pour half of the sauce mixture over the tempeh in bowl; toss to coat tempeh. Set tempeh aside.
To the hot skillet, add remaining 1 teaspoon oil. Add bell pepper, carrot, snow peas, and green onions; cook and stir about 1 minute or until crisp-tender. Transfer to bowl with noodles. Add tempeh mixture; gently toss until combined.
To serve, spoon noodle mixture into individual bowls; drizzle with remaining sauce. If desired, garnish with basil, cilantro, or sesame seed.
Makes 4 (1 1/2 cup) servings.
Vegetarian Italian meatballs
Ingredients
1 pkg Gimme Lean® Beef
1/3 c bread crumbs seasoned
1/4 c soy milk or water
2 Tbsp minced onion
3/4 tsp salt
2 tsp vegetarian Worcestershire sauce
1 egg or equivalent replacement
1/2 tsp garlic powder
Mix ingredients. Shape into approximately 36 1 1/2" balls. Cook in greased oblong pan (13x9x2) in 400 degree oven until light brown (20 – 25 min.) Serve hot.
Vegetarian Mini Calzones
Ingredients
1 pkg (4 oz each) Lightlife® Smart Deli® Pepperoni Style
8 ounces ready to bake pizza dough
8 ounces ricotta cheese
4 ounces shredded part-skim mozzarella cheese
1 tablespoon all-purpose flour
Preheat oven to 400°F. Flour surface. Roll out pizza dough from package and cut out 12 circles with large biscuit cutter. Put two tablespoons of ricotta cheese in center of circles, then sprinkle 1 tablespoon of chopped Smart Deli® Pepperoni over ricotta cheese and top with one tablespoon of mozzarella cheese. Fold dough in half and seal by pressing two sides together (can use a fork over the edges to pinch side). Bake for 12-15 minutes or until light golden brown. Serve with marinara or tomato sauce on the side.
Southwest “Beef” Stew
Serving size: 8
Ingredients
2 pkg Smart Ground® Mexican12 oz each
1 tsp olive oil
1 1/2 cup white onion
1 can diced tomatoesundrained, 28 oz each
1 pkg frozen whole kernel corn
1 cup picante sauce
3/4 cup water
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp ground black pepper
1/2 cup shredded reduced fat Cheddar cheese
1 can black beansdrained, rinsed, 15 oz each
In a Dutch oven, heat olive oil over medium heat. Add onion and cook until translucent. Crumble Smart Ground® Mexican into Dutch oven, stir. Add tomatoes, corn, beans, picante sauce, water, cumin, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until corn is tender.
Garnish with cheese.