This vegetarian meatloaf makes a good main course when served with mashed potatoes and veggies. Leftovers make wonderful meatloaf sandwiches. (I like them laced with ketchup!)
If you crave a tasty vegetarian Indian dish that is easy enough to make on a weekday night, this may be what you are looking for! I froze my tofu, thawed it, and gently squeezed out the moisture before browning. This step makes the texture a bit more "meaty". However, the recipe will work well with fresh tofu, as long as you have the firm or extra firm variety.
I like the Dixie Diners' Club textured vegetable protein products, such as their Chicken (Not!)™ chunks. However, you can substitute any brand of vegetable protein chunks and use the vegetarian chicken broth to flavor them. This makes a tasty and comforting meal, and is really easy to make on the stove top!
This tasty dish will make tofu lovers out of just about anyone! It's easy to make, low in fat, and high in protein. I like to serve it with fried rice.
Dixie Diners' Club vegetarian products are excellent, and I especially like the Chicken (Not!) Chunks. They really have a poultry texture and mild flavor. In this curry recipe, they are hardly distinguishable from lean chicken.
This lasagna holds together nicely and slices up well, though it is still very moist. It has slightly spicy notes from the peppery cheese and the mace. We love it!
Roman beans, also known as cranberry or borlotti beans, are meaty and filling. They are perfect for a quick and easy vegan main course, such as this delicious curried dish!
Based on an old-fashioned recipe, this zucchini pie has been updated without losing its wonderful flavor. The crust is a bread-like shell made with high protein wheat germ.
For a relaxed company meal, you can't beat this do-ahead dish. I serve it with Do-Ahead Mexican Rice (recipe posted soon!) and my Traditional Salsa Fresca.
Use beef flavored textured soy protein chunks to make this vitamin rich baked dish.