Tag Archives: main dish

I’m Possible Burger

Went to my parents house and we made veggie burgers from a recipe my Mother found at Plants 365.

I needed to bring our food processor as my Mother had just gotten rid of hers because she didn’t use it, Streets were a little snowy and icy but I made it to their house without incident.

Mushrooms, tempeh, oats, rice and beets the main ingredients. It mixed up well and was easy to work with. I may have used too much beets.

Pan fried them for several minutes on each side.

Cooking the patties.

They browned up nicely. Taste was pretty good and texture slightly soft on the inside like so many other veggie burgers. All 3 of us gave them a thumbs up. Served them with oven fries.

Served with oven fries.

Baked Ziti


Couldn’t find ziti noodles so this is actually Baked Penne Rigate. This made enough for 2 small casserole dishes.

Ingredients
Ziti (or similar) noodles
1 yellow onion diced
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon black pepper
1 can diced tomatoes
1 can tomato sauce
Diced mushrooms
Faux sausage crumbled
Faux cheese
Tofu Ricotta

For Tofu Ricotta
1/2 block extra firm tofu
1 Tbsp lemon juice
1 Tbsp nutritional yeast

Directions
Preheat oven to 375
In a sauce pan saute 1/2 of the diced onions
Add diced tomatoes, tomato sauce, spices to sauce pan and simmer for 20 or so minutes
Cook noodles according to package directions
In a skillet brown the sausage and mushrooms then set aside

For the Tofu Ricotta
in skillet on medium heat saute the remaining 1/2 diced onion
Crumble tofu and ad to skillet along with garlic powder, lemon juice and nutritional yeast
Cook for a couple minutes

Layer all ingredients except faux mozzarella in a casserole dish
Top with mozzarella
Bake covered for 15 minutes
Remove cover and bake for another 10 minutes





Ramen

Ingredients

  • 4 Cups vegetable broth
  • Chopped Mushrooms
  • 1/2 chopped onion
  • 1 tsp garlic powder
  • 2 Tbsp tamari or soy sauce or miso paste
  • 2 packages instant ramen noodles
  • Veggies of choice. I usually use carrot and cabbage

Directions

  • In a pot saute the onion and mushroom.
  • Add in the broth, tamari or soy sauce and garlic powder
  • Bring to a boil and the lower temp to simmer
  • Serve broth over noodles and veggies

Tofu Nuggets

Pictured served atop rice and alongside asparagus and sauteed mushrooms.

Ingredients

  • 1/2 cup nutritional yeast
  • 4 tablespoons olive oil
  • 4 tablespoons soy sauce
  • 2 teaspoon garlic powder
  • 1 package extra-firm tofu, drained

Directions

  • Mix all ingredients except tofu in a bowl
  • Break up tofu into nuggets and a to the bowl and mix till it is coated
  • Place tofu on baking sheet and place in 375 degree oven for about 30 minutes flipping halfway thru.

Instantpot Rice And Beans

Red beans & rice along with vegan sausage, onion, bell pepper and spices.

Ingredients

  • 1 cup dried beans
  • 1 cup rice
  • 2.5 cups water

Directions

  • Rinse rice and beans and place them along with the water in the Instantpot.
  • Set Instantpot to manual for 25 minutes.
  • Do a 10 minute release.

Instant Pot Mexican Rice

Mexican rice along with Bueno Foods tamales.

Ingredients

  • 1 cup Basmati rice
  • 1 cup water
  • 1/4 onion diced
  • 1/4 cup carrot diced small
  • 1/4 cup tomato sauce
  • garlic powder
  • chile powder
  • salt & pepper
  • Oil

Directions

  • Rinse rice
  • Turn Instantpot to saute.
  • Add enough oil so rice doesn’t stick.
  • Add rice and saute for about 5 minutes
  • Add the rest of the ingredients
  • Set Instantpot to manual for 4 minutes
  • Do a manual release after 10 minutes

Creamy Pasta And Veggies

Ingredients
8 oz cooked pasta (I used rotini)
3 cloves garlic minced
1 cup broccoli florets
1 cup cauliflower florets
1/2 carrots diced
1/2 small onion diced
1/2 cup nutritional yeast
1 cup vegetable broth
Pepper to taste

Sauce
4 tbsp olive oil
1/3 cup flour
4 Tbsp nutritional yeast
3 cups non-dairy milk

Instructions
Sauce: in a pan over medium heat add olive oil and flour a little at a time while whisking. Add milk and nutritional yeast. Continue whisking. Simmer till thickens up a bit.

Veggies: In a skillet over medium heat cook veggies until softened a little. Add sauce, vegetable broth, nutritional yeast and pepper. Stir and simmer for a few minutes.

Basil Mushroom Pizza With Miyoko’s Mozzarella

Nova made us the crust using a Pioneer Woman recipe substituting the white flour for whole wheat. Crust wasn’t bad for being whole wheat. This was our first time trying miyoko’s vegan mozzarella. It was good but we’d use more of it in the future. Guess we’re used to the really strong flavor of Daiya which we use sparingly.

Before the oven.

Out of the oven. Cheese is almost non-existent.

Sliced and served.