tired of tofurkey - 2 recipes included (long, sorry!)

[Guest guest]

I have 2 suggestions (neither are vegan, sorry), one going with the idea by

another

poster of stuffed squash, and one that hasn't been suggested:

 

I frequently make stuffed squash, using acorn or delicato (IMHO the delicato

squash has a

better, sweeter flavor, but either, or other type of squash, will work).

 

 

Stuffed Squash (a recipe for 2 people):

 

1 squash, halved

1/2 onion, diced

1/2 pepper (green, red, yellow, whatever)

handful of chopped broccoli

3 or so mushrooms, chopped

1/2 yellow squash or zucchini, diced

?? veggies that you like (I often steam veggies on the grill, and this is the

recipe I

make to use leftovers)

some shredded cheese, whatever blend you like

 

1 pkg of rice mix, any veg blend will do

 

Preheat oven to 350

Bake the halves of squash upside down in a pan with an inch or so of water in

the bottom

for 25-30 minutes, or until you can easily insert a fork

 

Cook the rice according to the pkg.

 

While squash is baking, sautee the veggies in some oil, or even veg broth if you

want to

avoid the fat.

 

After the rice and veggies are done, I like to mix the rice, veggies, and cheese

in a big

bowl so that I get the proportions right. When the squash is done, drain the

excess

water from the pan, fill each half of squash until heaping, then add a bit of

cheese to

the top. Return to the oven and broil for a few minutes until you have melted

the cheese

on top to your liking.

 

 

Fake Meatballs in Mushroom Gravy

 

1 pkg fake meatballs (I have only used the gardenburger brand)

1 med onion, chopped

5-6 mushrooms (I prefer crimini because they have a stronger flavor than button)

1-2 cans of mushroom soup (depeding on how much gravy you like...I usually use

about 1

3/4 cans)

some milk

olive oil

thyme

egg noodles

braggs amino acids (optional)

 

Sautee the chopped onion on med/med-low heat in a tablespoon of olive oil (I

often use

half oil, half butter). Add the mushrooms and a tsp of thyme and sautee until

soft.

 

While the mushrooms and onions are cooking, I like to take the mushroom soup and

empty

into a big bowl and add some milk to dilute the soup to a smooth, pourable

consistancy.

 

When the onions/mushrooms are soft, add the meatballs and soup mixture. Cook on

low

for...45 min? or so, stirring occasionally (the longer/lower temp allows the

gravy to

brown a bit). Add some braggs if you want. I have 2 suggestions (neither are

vegan,

sorry), one going with the idea by another poster of stuffed squash, and one

that hasn't

been suggested:

 

I frequently make stuffed squash, using acorn or delicato (IMHO the delicato

squash has a

better, sweeter flavor, but either, or other type, of squash, will work).

 

 

Stuffed Squash (a recipe for 2 people):

 

1 squash, halved

1/2 onion, diced

1/2 pepper (green, red, yellow, whatever)

handful of chopped broccoli

3 or so mushrooms, chopped

1/2 yellow squash or zucchini, diced

?? veggies that you like (I often steam veggies on the grill, and this is the

recipe I

make to use leftovers)

some shredded cheese, whatever blend you like

 

1 pkg of rice mix, any vegetarian blend will do

 

Preheat oven to 350

Cut the squash in half and remove the pulp. Bake the halves of squash upside

down in a

pan with an inch or so of water in the bottom for 25-30 minutes, or until you

can easily

insert a fork

 

Cook the rice according to the pkg.

 

While squash is baking, sautee the veggies in some oil, or even veg broth if you

want to

avoid the fat.

 

After the rice and veggies are done, I like to mix the rice, veggies, and cheese

in a big

bowl so that I get the proportions right. When the squash is done, drain the

excess

water from the pan, turn the squash upright, and fill each half of squash until

heaping,

then add a bit of cheese to the top. Return to the oven and broil for a few

minutes

until you have melted the cheese on top to your liking.

 

 

Fake Meatballs in Mushroom Gravy

 

1 pkg fake meatballs (I have only used the gardenburger brand)

1 med onion, chopped

5-6 mushrooms (I prefer crimini because they have a stronger flavor than button)

1-2 cans of mushroom soup (depeding on how much gravy you like...I usually use

about 1

3/4 cans)

some milk

olive oil or butter

thyme

egg noodles

braggs amino acids (optional)

 

Sautee the chopped onion on med/med-low heat in a tablespoon or so of olive oil

(I often

use half oil, half butter). Add the mushrooms and a tsp of thyme and sautee

until soft.

 

 

While the mushrooms and onions are cooking, I like to take the mushroom soup and

empty

into a big bowl and add some milk to dilute the soup to a smooth, pourable

consistancy.

 

When the onions/mushrooms are soft, add the meatballs and soup mixture, and mix

well.

Cook on low for...30-45 min, stirring occasionally (the longer/lower temp allows

the

gravy to brown a bit). Add some braggs if you want.

 

In the meantime, cook the egg noodles, add butter and parsley to the noodles

when they

are done (I don't do this, but might try in the future).

 

Serve the meatballs over the noodles.

 

 

The meatball recipes is the only veg recipe that I have ever served and had rave

reviews

from all meat eaters that tried it. A very hearty, good, winter recipe.

 

Cook the egg noodles, add butter and parsley to the noodles when they are done

(I don't

do this, but might try in the future).

 

Serve the meatballs over the noodles.

 

 

The meatball recipes is the only veg recipe that I have ever served and had rave

reviews

from all meat eaters that tried it. A very hearty, good, winter recipe.