Vegetarian Faux Chicken Patties

Vegetarian Faux Chicken Patties serves 4

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Calories: 121 | Total Fat: 5.4g | Cholesterol: 121mg

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Ingredients

• 5/8 (12.5 ounce) can vegetarian fried chicken (e.g., FriChik)
• 5/8 celery
• 1/4 small onion
• 1/8 large green bell pepper
• 2-1/4 eggs, beaten
• 1/4 cup and 2 teaspoons dry bread stuffing mix
• salt and pepper to taste
• 1-3/4 teaspoons olive oil

Directions

1. Process the 'chicken' in a food processor and then transfer it to a medium mixing bowl. Run the celery, onion and green pepper through the processor. Add the vegetables to the mixing bowl and stir in the eggs, stuffing, salt and pepper; mix well. Form into patties.
2. In a medium frying pan heat olive oil over medium-high heat. Fry patties on each side until browned.

Vegetarian Gravy

Vegetarian Gravy serves 4

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Calories: 134 | Total Fat: 11.2g | Cholesterol: 0mg

Ingredients

• 3 tablespoons and 1/2 teaspoon vegetable oil
• 2 tablespoons and 1/2 teaspoon chopped onion
• 2 cloves garlic, minced
• 3 tablespoons and 1/2 teaspoon all-purpose flour
• 1-1/2 teaspoons nutritional yeast
• 1 tablespoon and 1-3/4 teaspoons light soy sauce
• 3/4 cup and 2 teaspoons vegetable broth
• 1/4 teaspoon dried sage
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions

1. Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.

Vegetarian Stuffing

Vegetarian Stuffing serves 4

Calories: 270 | Total Fat: 5.7g | Cholesterol: 0mg

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Ingredients

• 5/8 (1 pound) loaf day-old bread, torn into small pieces
• 5/8 (10.75 ounce) can condensed cream of mushroom soup
• 5/8 (10.5 ounce) can vegetable broth
• 1 tablespoon and 1 teaspoon water
• 3/4 teaspoon poultry seasoning
• salt to taste
• ground black pepper to taste
• 1/3 cup wild rice, cooked (optional)
• 2 tablespoons and 2 teaspoons dried cranberries (optional)
• 1/3 cup fresh mushrooms (optional)
• 1/3 cup chopped pecans (optional)
• 2 tablespoons and 2 teaspoons cubed apples (optional)

Directions

 

1. Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. Add any or all of the optional ingredients as desired. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake.
2. Bake for about an hour at 350 degrees F (175 degrees C). You can slice it like a meatloaf and serve.

Vegetarian Cassoulet

Vegetarian Cassoulet serves 4

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Calories: 279 | Total Fat: 4.4g | Cholesterol: 0mg

Prep Time:
20 Min

Cook Time:
9 Hrs

Ready In:
9 Hrs 20 Min

Ingredients

• 1 tablespoon olive oil
• 1/2 onion
• 1 carrots, peeled and diced
• 1/2 pound dry navy beans, soaked overnight
• 2 cups mushroom broth
• 1/2 cube vegetable bouillon
• 1/2 bay leaf
• 2 sprigs fresh parsley
• 1/2 sprig fresh rosemary
• 1/2 sprig fresh lemon thyme, chopped
• 1/2 sprig fresh savory
• 1/2 large potato, peeled and cubed

Directions

1. Heat a small amount of oil in a skillet over medium heat. Cook and stir onion and carrots in oil until tender.
2. In a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf. Pour in water if necessary to cover ingredients with water. Tie together parsley, rosemary, thyme, and savory, and add to the pot. Cook on Low for 8 hours.
3. Stir in potato, and continue cooking for 1 hour. Remove herbs before serving.

Vegetarian Meatloaf

Vegetarian Meatloaf serves 4

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Calories: 155 | Total Fat: 3.3g | Cholesterol: 28mg

Prep Time:
20 Min

Cook Time:
1 Hr

Ready In:
1 Hr 20 Min

Ingredients

• 1/2 (12 ounce) bottle barbeque sauce
• 1/2 (12 ounce) package vegetarian burger crumbles
• 1/2 green bell pepper, chopped
• 2 tablespoons and 2 teaspoons minced onion
• 1/2 clove garlic, minced
• 1/4 cup soft bread crumbs
• 1 tablespoon and 1-1/2 teaspoons Parmesan cheese
• 1/2 egg, beaten
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried basil
• 1/8 teaspoon parsley flakes
• salt and pepper to taste

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
2. In a bowl, mix 1/2 the barbeque sauce with the vegetarian burger crumbles, green bell pepper, onion, garlic, bread crumbs, Parmesan cheese, and egg. Season with thyme, basil, parsley, salt, and pepper. Transfer to the loaf pan.
3. Bake 45 minutes in the preheated oven. Pour remaining barbeque sauce over the loaf, and continue baking 15 minutes, or until loaf is set.

Vegetarian Ribs

Vegetarian Ribs serves 4

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Calories: 939 | Total Fat: 44.5g | Cholesterol: 0mg

 

Prep Time:
20 Min

Cook Time:
1 Hr

Ready In:
1 Hr 20 Min

Ingredients

• 2 cups gluten
• 1/3 cup nutritional yeast
• 2 tablespoons paprika
• 1 tablespoon salt
• 2 cups water
• 1/2 cup smooth peanut butter
• 1 large onion, minced
• 1/2 cup olive oil
• 2 cups barbeque sauce

Directions

1. In a large bowl, stir together the gluten, yeast, paprika and salt. Pour in the water all at once and quickly mix with a sturdy spoon. Additional water may be necessary to moisten all of the dry gluten. Don't worry that the ball is rather solid, it is supposed to be. Pour off any excess water.
2. If you want your ribs chewy, leave the ball just as it is. If you want it slightly less chewy, remove it from the bowl and knead for 1 to 2 minutes on a clean surface. Return it to the bowl, and coat with smooth peanut butter. Set aside.
3. Heat the oil in a skillet over medium heat. Add onion; cook and stir until golden brown. Remove from the heat. Pour the onion and oil over the ball of gluten. Poke a few times with a chopstick, knife or even a fork, allowing the oil to soak into the ball. Let cool.
4. When the ball is just warm enough to be manageable, use your hands to mix the oil and onions in. There will be a lot of oil that will not mix in and tiny pieces of gluten that will not stay attached. That's okay. The oil mainly helps the gluten absorb the spice. Just mix as much as you can.
5. Preheat the oven to 350 degrees F (175 degrees C).
6. Break off good sized handfuls of dough and shape them into strips by pulling and twisting. You want them to be about 4 inches long and 1/2 inch thick. Don't try cutting these, or rolling them out, as that will make them behave more like bread and change the texture appreciably. Place the strips on a greased baking sheet.
7. Bake for 40 minutes in the preheated oven. Remove from the oven and coat each piece liberally with barbeque sauce. Return to the oven for another 10 minutes.

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