Guest guest Posted January 20, 2006 Report Share Posted January 20, 2006 The PTA at my kids' school put on a Spanish/Cuban luncheon for the teachers yesterday. I had totally forgotten that I had volunteered to make something for the two vegan and one vegetarian teachers there. I found this recipe in my files and made it without a crockpot (the way it was instructed in the original recipe) due to time constraints. I threw together another recipe of it for the crockpot for my family so that it would be ready when we got home, so it can be done both ways. I served it with a salad and vegan Cuban bread and guava turnovers for dessert. It was absolutely yummy! Even my pickiest eaters loved it. The teachers thought it was great too. If you try it, I hope you enjoy it. God's Peace, Gayle Spanish Meatball Stew Ingredients (use vegan versions): a.. 2 package Gimme Lean beef flavor (I used 1/2 beef flavor and 1/2 sausage flavor) b.. 1 teaspoon each salt and pepper c.. 1 teaspoon each basil and thyme (to be divided) or more to suit your taste d.. 4 tablespoon olive oil e.. 4 - 6 cloves minced garlic f.. 2 medium size onion, finely chopped g.. 2 medium sweet red pepper, cut into 1 inch squares h.. 2 cup canned tomatoes drained and chopped (I used basil and garlic diced tomatoes) i.. 3 cups vegetable broth j.. 4 tablespoon tomato paste k.. 2 cup frozen green peas l.. 1 cup vegan pimiento stuffed green olives m.. 5 cups cooked rice (I used a vegan Spanish Rice mix) Directions: 1. Combine Gimme Lean, salt, pepper, 1/2 tsp of basil and 1/2 tsp of thyme in a bowl. Mix well with clean hands and shape into meatballs. You should start cooking the rice now according to package directions. 2. Heat 1 Tbsp of oil in a skillet and cook the meatballs until well browned. NOTE: I didn't have time to brown these on the stove. I put them on a lightly greased cookie sheet and then cooked them in the oven on 375 F for about 30 minutes. 3. Meanwhile, heat the remaining oil in a large skillet, and over a medium flame, lightly sauté the onion, red pepper, garlic and remaining basil and thyme until onion is glassy. You may add more salt and pepper to taste if you like. 4. Transfer to a crockpot. 5. Mix in tomatoes, stock and tomato paste and simmer for 5 minutes. Add the meatballs and peas. Cook on low for 4 hours. 6. Stir in cooked rice and olives and heat through. Serve and enjoy! A tasty vegan one dish meal! Serves: 6-8 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2006 Report Share Posted January 20, 2006 Gayle, This sounds yummy. What brand is the vegan Spanish rice mix that you use? Chessie On Behalf Of quintmom Friday, January 20, 2006 8:52 AM Undisclosed-Recipient:; Spanish Meatball Stew Hi, Just wanted to pass this recipe on. I made it last night for my family. I also made it for a PTA luncheon we did at my kids' school yesterday. There are two vegan and one vegetarian teachers there but others ate it also. Everyone thought it was really good. If anyone makes it, I hope you enjoy it as much as we did. God's Peace, Gayle Spanish Meatball Stew Ingredients (use vegan versions): a.. 1 package Gimme Lean beef flavor (I used 1/2 beef flavor and 1/2 sausage flavor) b.. 1/2 teaspoon each salt and pepper c.. 1/2 teaspoon each basil and thyme (to be divided) or more to suit your taste d.. 2 tablespoon olive oil e.. 2-3 cloves minced garlic f.. 1 medium size onion, finely chopped g.. 1 medium sweet red pepper, cut into 1 inch squares h.. 1 cup canned tomatoes drained and chopped (I used basil and garlic diced tomatoes) i.. 1 1/2 cups vegetable broth j.. 2 tablespoon tomato paste k.. 1 cup frozen green peas l.. 1/2 cup vegan pimiento stuffed green olives m.. 2 1/2 cups cooked rice (I used a vegan Spanish Rice mix) Directions: 1. Combine Gimme Lean, salt, pepper, 1/4 tsp of basil and 1/4 tsp of thyme in a bowl. Mix well with clean hands and shape into meatballs. You should start cooking the rice now according to package directions. 2. Heat 1 Tbsp of oil in a skillet and cook the meatballs until well browned. NOTE: I didn't have time to brown these on the stove. I put them on a lightly greased cookie sheet and then cooked them in the oven on 375 F for about 30 minutes. 3. Meanwhile, heat the remaining oil in a large skillet, and over a medium flame, sauté the onion, red pepper, garlic and remaining basil and thyme until onion is glassy. You may add more salt and pepper to taste if you like. 4. Mix in tomatoes, stock and tomato paste and simmer for 5 minutes. Add the meatballs and peas, cover until peas are tender. About 3-5 minutes. 5. Stir in cooked rice and olives and heat through. Serve and enjoy! A tasty vegan one dish meal! Serves: 3-4 Preparation time: 30 minutes Total Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2006 Report Share Posted January 20, 2006 Thanks! Chessie On Behalf Of quintmom Saturday, January 21, 2006 10:39 AM Re: Spanish Meatball Stew Darn, I knew after I threw the packaging away and the garbage guys came and took it that I would need to know this. ) I don't remember the brand name. I just remember reading all the ingredients on the choices that were there and finding one that was vegan and going with that one. I have to go grocery shopping today or tomorrow and will look again and let you know. God's Peace, Gayle - Chessie Friday, January 20, 2006 11:21 AM RE: Spanish Meatball Stew Gayle, This sounds yummy. What brand is the vegan Spanish rice mix that you use? Chessie On Behalf Of quintmom Friday, January 20, 2006 8:52 AM Undisclosed-Recipient:; Spanish Meatball Stew Hi, Just wanted to pass this recipe on. I made it last night for my family. I also made it for a PTA luncheon we did at my kids' school yesterday. There are two vegan and one vegetarian teachers there but others ate it also. Everyone thought it was really good. If anyone makes it, I hope you enjoy it as much as we did. God's Peace, Gayle Spanish Meatball Stew Ingredients (use vegan versions): a.. 1 package Gimme Lean beef flavor (I used 1/2 beef flavor and 1/2 sausage flavor) b.. 1/2 teaspoon each salt and pepper c.. 1/2 teaspoon each basil and thyme (to be divided) or more to suit your taste d.. 2 tablespoon olive oil e.. 2-3 cloves minced garlic f.. 1 medium size onion, finely chopped g.. 1 medium sweet red pepper, cut into 1 inch squares h.. 1 cup canned tomatoes drained and chopped (I used basil and garlic diced tomatoes) i.. 1 1/2 cups vegetable broth j.. 2 tablespoon tomato paste k.. 1 cup frozen green peas l.. 1/2 cup vegan pimiento stuffed green olives m.. 2 1/2 cups cooked rice (I used a vegan Spanish Rice mix) Directions: 1. Combine Gimme Lean, salt, pepper, 1/4 tsp of basil and 1/4 tsp of thyme in a bowl. Mix well with clean hands and shape into meatballs. You should start cooking the rice now according to package directions. 2. Heat 1 Tbsp of oil in a skillet and cook the meatballs until well browned. NOTE: I didn't have time to brown these on the stove. I put them on a lightly greased cookie sheet and then cooked them in the oven on 375 F for about 30 minutes. 3. Meanwhile, heat the remaining oil in a large skillet, and over a medium flame, sauté the onion, red pepper, garlic and remaining basil and thyme until onion is glassy. You may add more salt and pepper to taste if you like. 4. Mix in tomatoes, stock and tomato paste and simmer for 5 minutes. Add the meatballs and peas, cover until peas are tender. About 3-5 minutes. 5. Stir in cooked rice and olives and heat through. Serve and enjoy! A tasty vegan one dish meal! Serves: 3-4 Preparation time: 30 minutes Total Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2006 Report Share Posted January 21, 2006 Darn, I knew after I threw the packaging away and the garbage guys came and took it that I would need to know this. ) I don't remember the brand name. I just remember reading all the ingredients on the choices that were there and finding one that was vegan and going with that one. I have to go grocery shopping today or tomorrow and will look again and let you know. God's Peace, Gayle - Chessie Friday, January 20, 2006 11:21 AM RE: Spanish Meatball Stew Gayle, This sounds yummy. What brand is the vegan Spanish rice mix that you use? Chessie On Behalf Of quintmom Friday, January 20, 2006 8:52 AM Undisclosed-Recipient:; Spanish Meatball Stew Hi, Just wanted to pass this recipe on. I made it last night for my family. I also made it for a PTA luncheon we did at my kids' school yesterday. There are two vegan and one vegetarian teachers there but others ate it also. Everyone thought it was really good. If anyone makes it, I hope you enjoy it as much as we did. God's Peace, Gayle Spanish Meatball Stew Ingredients (use vegan versions): a.. 1 package Gimme Lean beef flavor (I used 1/2 beef flavor and 1/2 sausage flavor) b.. 1/2 teaspoon each salt and pepper c.. 1/2 teaspoon each basil and thyme (to be divided) or more to suit your taste d.. 2 tablespoon olive oil e.. 2-3 cloves minced garlic f.. 1 medium size onion, finely chopped g.. 1 medium sweet red pepper, cut into 1 inch squares h.. 1 cup canned tomatoes drained and chopped (I used basil and garlic diced tomatoes) i.. 1 1/2 cups vegetable broth j.. 2 tablespoon tomato paste k.. 1 cup frozen green peas l.. 1/2 cup vegan pimiento stuffed green olives m.. 2 1/2 cups cooked rice (I used a vegan Spanish Rice mix) Directions: 1. Combine Gimme Lean, salt, pepper, 1/4 tsp of basil and 1/4 tsp of thyme in a bowl. Mix well with clean hands and shape into meatballs. You should start cooking the rice now according to package directions. 2. Heat 1 Tbsp of oil in a skillet and cook the meatballs until well browned. NOTE: I didn't have time to brown these on the stove. I put them on a lightly greased cookie sheet and then cooked them in the oven on 375 F for about 30 minutes. 3. Meanwhile, heat the remaining oil in a large skillet, and over a medium flame, sauté the onion, red pepper, garlic and remaining basil and thyme until onion is glassy. You may add more salt and pepper to taste if you like. 4. Mix in tomatoes, stock and tomato paste and simmer for 5 minutes. Add the meatballs and peas, cover until peas are tender. About 3-5 minutes. 5. Stir in cooked rice and olives and heat through. Serve and enjoy! A tasty vegan one dish meal! Serves: 3-4 Preparation time: 30 minutes Total Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.