Guest guest Posted June 18, 1999 Report Share Posted June 18, 1999 * Exported from MasterCook * Meatless Loaf2 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tb Sunflower or other veg. oil 2 md Onions -- chopped 4 1/2 oz TVP granules 1 c Hot water or vegetable stock 1 1/2 c Breadcrumbs 1/2 tb Mixed herbs -(such as parsley, sage, - rosemary and thyme) 1 tb Freshly chopped parsley 2 Garlic cloves -- crushed 1 Egg (or egg replacer) - (beat egg if using) 2 tb Soy sauce Salt and pepper to taste -----SAUCE----- 32 oz Canned chopped tomatoes 6 oz Tomato paste Salt and pepper to taste Preheat oven to 350 degrees. In a large saucepan, heat oil and saute onions until lightly browned. Add the TVP mince, stir and cook for two minutes. Pour the hot water or stock over the saute and simmer for four minutes. In a separate bowl, mix the breadcrumbs, herbs and garlic together with one cup cold water. Stir in the egg and leave to one side for ten minutes. Combine the cooked TVP mince with the breadcrumbs mixture, then add the soy sauce. Stir well and season to taste. Using your hands, shape the mixture into an oval mound and place it in the center of a large baking dish, leaving plenty of space all around for the tomato sauce to run. Heat the tomatoes, tomato paste and seasoning in a small saucepan, and pour over the loaf, then bake for one hour. Serves 6. JTK's notes: I usually add more herbs & chopped garlic, and saute chopped vegetables like celery, carrots, and/or mushrooms after onions are done but before adding TVP. Hot sauce is a good addition, too, or other flavored sauce like veg. Worcestershire. The egg replacer works fine --- not sure if it's even necessary. Also, I make the tomato sauce differently (sometimes I use canned/jar or homemade frozen sauce, and I prefer canned whole tomatoes, pureed, to prechopped ones), but it doesn't matter much. I make breadcrumbs from whatever bread is available, preferably wholewheat (lightly toasted for dryness) --- doesn't matter much either. Cracker crumbs would probably do as well, if you don't have bread around or a food processor/blender. I've made 1.5x recipe into a single loaf OK, but larger wouldn't work (would have to make separate loaves, if larger quantities are desired) makes 1 loaf, approx. 6x10 " (fits comfortably into a 9x13 " pan with a couple inches margin around for sauce --- see above). VEGAN/OVO. (orig. posted by Jean Reese, adapted from Veg. Times) - - - - - - - - - - - - - - - - - - - Per serving: 135 Calories (kcal); trace Total Fat; (2% calories from fat); 10g Protein; 26g Carbohydrate; 0mg Cholesterol; 8568mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Meatless Sunday Roast Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Main Dishes Mccartney Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***ROAST*** 2 cloves Garlic -- minced 12 ounces Vegetable sausage mix 1 Egg 4 Vegetable schnitzles -- OR vegetable burgers 4 1/2 ounces TVP mince -- unflavored 4 tablespoons Soy sauce -- or veg extract 3 tablespoons Vegetable oil ***SAVOURY STUFFING*** 1 Loaf brown bread -- cubed 6 tablespoons Margerine 5 Stalks celery -- chopped 1 Onion -- chopped 4 Fresh sage leaves -- chop fine 1 tablespoon Dried mixed herbs Roast Start preparing the roast the day before it's needed. Preheat oven 350. Grease and flour a large casserole dish or mold. Sprinkle one half the garlic over the inside of the dish. Measure the sausage mix, egg, and 1 pint water in large mixing bowl. Stir well and leave 5 mins for the liquid to absorb. Measure 1/4 pint water into food blender. Add veggie burgers and blend to even consistency. Mix tvp mince and 1 pint water in bowl. Stir well and let stand 5 mins. Combine sausage mix, pureed burgers, and the soaked tvp mince together in a large bowl. Add remaining garlic and soy sauce. Mix well. Coat the casserole dish with the vegetable oil, and pour the mixture into the dish, pressing it firmly on to the sides and bottom. Leave large cavity in the middle of the stuffing. Firm mixture with the back of a spoon or your knuckles. Bake 1 1/2 hours in the oven. Allow to cool, then cover and place overnight in the frig. Make stuffing Preheat oven to 350. Place cubes of bread in large mixing bowl. Melt margerine in a large frying pan. Add celery and onion and saute 5 mins, until lightly brown. Pour the saute into mixing bowl with the bread cubes. Add 1/4c water, the sage and mixed herbs. Mix very well. Fill roast cavity with this stuffing. Any remainder may be placed in baking dish and baked separately later. Turn casserole dish upside down on a baking tray, or roasting pan, without removing the dish. Place in oven and bake 45 mins. Remove casserole dish and continue baking one more hour. After half an hour, place extra stuffing in oven and bake the extra 30 mins. Serve the stuffed roast with hot gravy, extra stuffing, baked sweet potatoes, cranberry sauce, mashed and roast potatoes, etc. Good source of protein, calcium, potassium, iron, zinc. From Linda McCartney's Home Cooking Typed by Lisa Greenwood Posted to MasterCook Recipe List by Nancy Berry <nlberry on Apr 22, 1998. - - - - - - - - - - - - - - - - - - - Per serving: 548 Calories (kcal); 46g Total Fat; (73% calories from fat); 12g Protein; 25g Carbohydrate; 187mg Cholesterol; 4349mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mexican Loaf Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Margerine 1 clove Garlic -- crushed 4 Vegetable burgers -- crumbled 4 1/2 ounces TVP chunks 1 cup Sweet corn 4 ounces Green chiles;drain -- chop 1/2 teaspoon Chili powder -- Salt and Pepper to taste 1 cup Tomato sauce -- cold if using chunks -- instead of burgers 1 1/4 cups Cornmeal 2 Eggs ***TOMATO SAUCE*** 1 Onion -- chopped 1 tablespoon Oil 16 ounces Tomatoes -- canned 1 tablespoon Tomato paste 1 teaspoon Basil 1 clove Garlic -- crushed Meatloaf Preheat oven 350. Lightly grease 2 2lb loaf pans. Melt butter in large frying pan and saute garlic. Crumble the burgers into the saute and stir well. Add the corn, chiles, chili powder, salt and pepper to the saute and stir well. In separate bowl, whisk the tomato sauce, cornmeal and eggs to a smooth consistency. Add this to the mixture in the pan and remove from heat. Sitr the mixture well, then spoon into prepared pans. Place the tins in a large tray of water and bake 1 hour. Good source of protein, vitamin A, C. From Linda McCartney's Home Cooking Typed by Lisa Greenwood Posted to MasterCook Recipe List by Nancy Berry <nlberry on Apr 22, 1998. - - - - - - - - - - - - - - - - - - - Per serving: 624 Calories (kcal); 15g Total Fat; (20% calories from fat); 20g Protein; 109g Carbohydrate; 187mg Cholesterol; 903mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Party Pate Recipe By : Serving Size : 28 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Pinto beans, soaked 3 c Water 1 ea Bay leaf 5 ea Garlic cloves, peeled & -- mashed 1 t Salt 1 t Marjoram 1 t Oregano 1 c TVP granules or flakes 1 tb Ketchup 7/8 c Hot water 1/2 c Chopped onion 1 tb Olive oil 3 lg Shiitake mushrooms soaked in -- 1 c hot water 2 tb Mirin sauce 1 tb Soy sauce 1/4 ts Black pepper 1 t Mace Combine beans, water, bay leaf & garlic in a large pot. Bring to a boil & cook for 70 to 80 minutes till tender. Remove bay leaf & drain beans. Stir in salt, marjoram & oregano. Combine TVP, hot water & ketchup. Set aside. Saute onion in olive oil till soft. When mushrooms have soaked for 15 minutes, remove & slice into 1 inch strips about 14 inch wide. Set aside. Combine beans, onion & TVP mixture in a food processor along with mirin, soy sauce, pepper & mace. Blend till smooth. Fold in the mushroom strips. Pack mixture into a lightly oiled 1-quart mold. Cover with foil, place in a pan of hot water & bake at 350F for 1 hour. Remove from oven. Place a plate on top of pate & weight down till the pate becomes firm. Let cool in the fridge. Turn out onto a plate to serve. Serve as a spread on thin slices of melba toast or crackers. " Vegetarian Times " February, 1992 - - - - - - - - - - - - - - - - - - - Per serving: 77 Calories (kcal); 8g Total Fat; (89% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 672mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Paul And Linda McCartney's Chili Non Carne Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Mccartney Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 1 medium onion -- chopped 1 1/2 teaspoons chili powder -- (or more, to taste) 2 packets TVP Chunks* or -- (4 1/2 ounce) 4 vegetable burgers -- crumbled 1 1/2 cups vegetable stock or water -- (3/4 when using vegetable burgers) 1 can tomatoes -- (16 ounce) chopped, liquid reserved 1 can red kidney beans -- (16 ounce) do not drain 2 Mexican green chilis in brine drained -- chopped (optional) Salt and freshly ground pepper -- to taste The best chili you'll get this side of Tijuana! This is one of our favorite vegetarian recipes. Serve with rice, mashed potatoes or an avocado salad. 6 Servings Heat oil in large saucepan. Add onion, saute until golden brown. Add chili powder and TVP, saute 5 minutes. Add vegetable stock, tomatoes, kidney beans, green chilis and reserved liquid from tomatoes. Cover, simmer 20 minutes *TVP can be purchased at specialty health food stores. Recipe courtesy of A Musical Feast Recipes from over 100 of the world's most famous musical artists Posted to MasterCook Recipe List by Nancy Berry <nlberry on Apr 22, 1998. - - - - - - - - - - - - - - - - - - - Per serving: 940 Calories (kcal); 30g Total Fat; (28% calories from fat); 44g Protein; 130g Carbohydrate; 0mg Cholesterol; 74mg Sodium Food Exchanges: 7 1/2 Grain(Starch); 3 Lean Meat; 3 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * SLOPPY JOES Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 1 large onion -- finely chopped 1 bell pepper -- finely chopped 1 cup TVP 1 can tomato sauce -- (15 ounce) 1 tablespoon sugar or other sweetener 1 teaspoon chili powder 1 teaspoon garlic powder 2 tablespoons cider vinegar 1 tablespoon soy sauce (lite or regular) 1 teaspoon dijon mustard 4 whole wheat buns - toasted Heat (medium-high) 1/2 cup water in a medium pot, then add chopped onion and bell pepper. Reduce heat and cook until onion is soft, about 5 minutes. Add remaining cup of water, TVP, tomato sauce, sugar, chili powder, garlic powder, cider vinegar, soy sauce, and mustard. Cook over medium heat, stirring frequently, for 10 minutes. Toast buns and top with mixture. - - - - - - - - - - - - - - - - - - - Per serving: 99 Calories (kcal); 1g Total Fat; (8% calories from fat); 4g Protein; 23g Carbohydrate; 0mg Cholesterol; 1582mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : NOTES: Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 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.