Try these plant-based recipes for a delicious alternative to meat.
SPECIAL K LOAF 9 servings
1 med. onion finely chopped
1 lg. carton small curd cottage cheese
3 vegetable bouillon cubes
4 eggs beaten
1 ½ c walnuts chop fine
½ stick margarine
6 c Special K cereal
Saute onion in margarine. Mix all ingredients well. Place in greased 9x9 pan and bake at 350° 45 min. or til golden.
CASHEW NUT CASSEROLE 8 servings
1 c diced onion
1 c diced celery
1 c cashew pieces
2 Tbsp. vegetable oil
1 can (8 oz) mushroom stems and pieces
1 can mushroom soup
1 can water
2 cups crisp Chinese noodles
Saute onion, celery, and mushrooms in oil until celery is crisp tender. Mix mushroom soup with water. Combine all ingredients. Place in an oiled casserole and bake 1 hour at 350° F.
COTTAGE CHEESE PATTIES 8 patties
1 c cottage cheese small curd
4 eggs
2 c crushed saltine crackers
½ c walnuts, finely chopped
1 med onion finely chopped
1 Tbsp. soy sauce
Combine cottage cheese, crackers, walnuts, onion, and soy sauce. Mix thoroughly by hand. Add eggs and stir in. Spoon about ¼ cup mixture into oiled 325° electric skillet to brown on both sides. Place in baking pan. Combine mushroom soup and water. Pour over patties in pan and bake at 350° F for 30 min or until bubbly.
These patties may also be used as meatballs. Other sauces may be used according to personal preferences.
LENTIL ROAST 9 servings
1 ½ c Lentils, dry
3 c water
1 tsp salt
2 c. canned diced tomatoes
1 ½ c finely chopped onion
1 ½ c cheddar cheese shredded
4 oz. (1 sleeve) crackers coarsely crushed
5 eggs slightly beaten
1 tsp sage
2 Tbsp oil
Wash lentils, drain. Place lentils and water in kettle and cook until tender over medium heat. Cool slightly and combine with remaining ingredients in mixing bowl. Mix together by hand. Place in greased 9x9 pan. Bake at 350° for 35-45 min until set and light brown.
VEGAN MEATBALLS IN APRICOT BARBECUE SAUCE 10 servings
1 Tbsp, 1 tsp olive oil
½ c onion, chop fine
½ c celery chop fine
5 Tbsp cashews
½ c tofu, firm drained
4 Tbsp soy sauce
4 Tbsp water
1 Tbsp yeast flakes
3 Tbsp gluten flour, instant
½ tsp garlic powder
1 cup 2 Tbsp dry bread crumbs
1 cup 2 Tbsp cooked brown rice
¾ cup quick oats
¾ c finely chopped walnuts
1 tsp parsley flakes, dry
Saute onion and celery in oil until tender.
Put cashews, soy sauce, and water in blender and blend until smooth.
Add tofu, gluten flour, salt, and yeast flakes and blend until mixture is smooth. Transfer to mixing bowl.
Add the rest of the ingredients and mix thoroughly.
Dip onto greased baking sheet with small scoop or with spoon and form into 1 ½ inch balls.
Bake at 350° F for 20 min.
Transfer to 2-inch pan. Cover with barbecue sauce (recipe below) and bake for 20 minutes. Serve
Apricot Barbecue Sauce
2 Tbsp olive oil
3 Tbsp lemon juice
1 ½ c apricot preserves
½ cup ketchup
3 Tbsp brown sugar
¾ cup finely grated onion
½ tsp salt
½ tsp oregano
1 cup water
Saute onion in oil. Add other ingredients and bring to boil. Pour over meatballs as directed above.
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