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Below are meatless dishes which you will enjoy whether you are a vegetarian or just like vegetarian diet. Some recipes have ingredients like eggs and milk that came from animals so they are not for vegans but you can omit or substitute them. Just for the info there are many kinds of vegetarians and some eat fish and other sea creatures to which some recipes have some ingredients like shrimp or fish. - filipinovegetarianrecipe.com

Veggie Burgers

These vegan burgers, made with lentils, are healthy, low-fat, and delicious.
Yield: 8-10 burgers

Tools:

• saucepan with lid
• wooden spoon
• small frying pan
• large bowl
• blender or food processor
• small bowl

Ingredients:

• 1 c dry lentils, well rinsed
• 2½ c water
• ½ t salt
• 1 T olive oil
• ½ medium onion, diced
• 1 medium carrot, diced
• ½ t pepper
• 1 t soy sauce, optional
• ¾ c rolled oats, finely ground
• ¾ c bread crumbs

Directions:

1. Place the lentils, water, and salt in saucepan, bring to a boil, lower heat, cover, and simmer for about 45 minutes, until water is nearly gone and lentils are very soft, with splitting skins.
2. Sauté the onion and carrot in oil until soft, about 5 minutes.
3. Mix the lentils, onions, carrots, pepper, and optional soy sauce in the large bowl, then mix in the ground oats and bread crumbs.
4. While still warm, form the lentil mixture into patties, which can now be frozen, refrigerated (for up to 5 days), or cooked immediately.

Cooking (2 possibilities):

1. In a frying pan, heat a bit of oil, place a burger on top, and fry until brown, 1-2 minutes. Repeat on other side and serve.
2. In a 400ºF oven, bake the burgers on a greased baking sheet until light brown, about 15 minutes.

Notes: You can eat these veggie burgers as you would a hamburger - on a bun or toast, topped with ketchup, mustard, mayonnaise, onion, pickles

Veggie Meat Balls

Ingredients:

• 3 eggs, beaten
• 1/2 tsp. salt
• 1 c. Special K cereal
• 3/4 c. grated Cheddar cheese
• 1/4 c. raw oatmeal (quick)
• 2 tbsp. mushroom soup, cream or milk
• 1 c. pecan meal
• 1 clove garlic, minced
• 1 onion, chopped fine

Procedure:

Mix all ingredients and shape into balls. Brown in oil. Simmer in tomato or V-8 juice to cover, 1 tablespoon sugar (or less), 1 teaspoon soy sauce and 1 bay leaf. Simmer medium to low heat for 30-45 minutes.

TVP “Meat” Loaf

This mock meat loaf recipe made with TVP or seitan and served alongside mashed potatoes is good enough to fool your non-vegetarian, meat-and-potato-loving friends.
Yield 4-6 servings

Tool:

• sauce pan
• wooden spoon
• frying pan
• food processor or blender
• large bowl
• bread pan
• aluminum foil

Ingredients:

• 1¼ c veggie stock
• 1½ c ground TVP or seitan
• 1 onion, minced
• 2½ T olive oil
• 1½ c tomato sauce
• 3 oz tomato paste
• 2 t oregano
• 2 t thyme
• ½ pound firm tofu
• 1 c lecithin granules OR 1 egg
• 3 c bread crumbs

Directions:

1. Preheat oven to 375°F.
2. Heat stock to a near boil, add TVP, and simmer for 10 minutes.
3. Meanwhile, heat 2 T olive oil and sauté onions until transparent and golden, 3-5 minutes. Add TVP and continue cooking about 3 minutes, until brown.
4. In the food processor, purée tomato sauce, tomato paste, oregano, thyme, and tofu.
5. Combine TVP, tomato purée, and remaining ingredients. Lightly oil the bread pan, spread the “meat” loaf into it, and cover with foil.
6. Bake for 30 minutes, remove foil, and continue baking for 10 more minutes.

More veggie meat recipes here and here

source: filipinovegetarianrecipe.com, cooks.com, theveggietable.com, photo from redhookcurryhouse.com

This entry was posted on Monday, May 5th, 2008 at 10:44 am and is filed under Food Processing. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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