Beef Stew – Vegetarian Style

From: Small Household Vegetarian Recipes Index

Remarkably similar in taste to real beef stew, but made with kidney beans
for that no-cholesterol, no-fat goodness.

1/2 cup dried beans (or one can pre-cooked beans)
2 or 3 cups water
Several cloves garlic, chopped coarsely
1 small yellow onion, diced
1 large potato, diced (do not pre-cook)
1 carrot, chopped coarsely
1 portabello mushroom, sliced in 1-inch pieces
1 or two teaspoons each: salt, pepper, and chili powder
extra flour or cornstarch (optional)
tamari (soy sauce), nutritional yeast flakes (optional)
Soak the beans overnight. Rinse and cook for half an hour.

Add 2 or 3 cups water and bring back to a boil. Add the vegetables and
bring back to a boil. Simmer, covered, until the potato and beans are thoroughly cooked.

To thicken: In a closed tupperware container, shake up two or three tablespoons
of flour with a half cup of water. Add to the stew and bring to a boil. Boil for
five minutes, stirring often to prevent sticking. Add a small amount of
tamari (soy sauce) to darken the stew’s color, and a few teaspoons of nutritional
yeast flakes for flavor, if desired.

This stew takes about an hour to prepare — less if made with pre-cooked, canned beans.
The longer it simmers, the better its flavor.

This stew refrigerates and freezes well. It should be brought to a boil in a saucepan
when re-heating.

As shown, recipe makes roughly six servings (with all those ingredients, it’s hard to
make only a small amount). Tasty with crackers, rolls, or cheese.

When preparing this recipe and any other food you enjoy, please use organically-grown
vegetables, fruits, grains, and flavorings. The Earth you save may be your own.

Meatless Loaf

Serving Size: 6

Amount Measure Ingredient Preparation Method
1 cup Cooked brown rice
1 each Egg
2 tablespoon Chopped onions
1 teaspoon Salt
2 cup Crushed peanuts
2 cup Cottage cheese
2 tablespoon Olive oil
1/2 teaspoon Pepper

Combine ingredients and bake in loaf @ 350 degrees for about 30 minutes.

Mock Chicken

Submitted by: Silverwolf

Prep Time: approx. 15 Minutes

” This is a great substitute for any recipe which calls for cooked,
diced, or chopped chicken meat. Freezing tofu gives it a meat-like
texture. The process is very easy, but you’ll need to plan 72 hours ahead. ”

1 (12 ounce) package firm tofu

1 Leave tofu in original package and place in freezer for 72 hours.

2 Bring a pot of water to a simmer. Place package of tofu in water
and allow to thaw, approximately 10 minutes. When thawed, remove
from package, place in a piece of cheesecloth, and squeeze out
liquid. Shred, dice, or slice tofu and include in your favorite recipe.

Makes 2 cups

Nutrition at a glance
Servings Per Recipe: 4
amount per serving
Calories 64
Protein 7g
Total Fat 4g
Sodium 6mg
Cholesterol –
Carbohydrates 2g
Fiber 0g

Oven Baked Tempeh

Submitted by: Ana

Prep Time: approx. 40 Minutes
Cook Time: approx. 30 Minutes

” This dish tastes like baked chicken and vegetables.
So great that I tricked my uncle that it was REALLY meat! ”

1 1/2 teaspoons olive oil
1/8 teaspoon crushed red pepper flakes
1 leek, sliced
1/3 cup shallots, chopped
1/2 cup red bell pepper, chopped
4 cloves garlic, minced
2 cups halved baby carrots
1 cup diced zucchini
1 (8 ounce) package seasoned tempeh
1/2 cup dry sherry
1 tomato, chopped
1 tablespoon tamari

1 Preheat oven to 350 degrees F (175 degrees C).

2 Place oil and crushed red pepper in a stovetop-safe and oven
proof 2 quart casserole dish. Saute over medium heat for 1 minute.
Add leek, shallot, red bell pepper and garlic. Saute for 3 minutes.
Add the carrots and zucchini. Saute, stirring frequently for 5 minutes.
Add the tempeh and saute for 5 more minutes.
Add the sherry, tomato and tamari. Saute for an additional 5 minutes.

3 Cover casserole dish and bake in at 350 degrees F
(175 degrees C) for 30 minutes.

Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 114
Protein 8g
Total Fat 3g
Sodium 230mg
Cholesterol –
Carbohydrates 14g
Fiber 5g

Corn Dog Casserole

Submitted by: Kim

Prep Time: approx. 15 Minutes
Cook Time: approx. 30 Minutes

” This casserole tastes just like a corn dog, only better,
thanks to the addition of cheese, celery, green onions, and spices.
This is a very tasty, kid-friendly dish. Since we became vegetarians,
we use veggie hot dogs instead of meat in the recipe.
The recipe makes 12 servings, but you can cut the recipe down to
the size you need. ”

1 tablespoon butter
1 cup thinly sliced celery
3/4 cup sliced green onion
3/4 pound vegetarian hot dogs
1 eggs, beaten
3/4 cup milk
1 teaspoon rubbed sage
1/8 teaspoon ground black pepper
1 (8.5 ounce) package dry corn bread mix
1 cup shredded Cheddar cheese, divided

1 Preheat oven to 400 degrees F (200 degrees C).
Grease a shallow 3 quart baking dish.

2 In a large skillet over medium heat, melt butter, then saute celery for 5 minutes.
Stir in green onions, and saute an additional 5 minutes.
Place in a large bowl and set aside.

3 Cut hot dogs lengthwise into quarters, then cut into thirds.
In the same skillet, saute hot dogs for 5 minutes, until lightly browned.
Mix veggie hot dogs into celery and onions. Set aside 1 cup of this mixture.

4 In a medium bowl, combine eggs, milk, sage, pepper, and corn bread mix.
Stir well to combine, then stir into remaining hot dog mixture.
Mix in 1 1/2 cups cheese. Spread mixture into prepared baking dish.
Top with reserved hot dog mixture and remaining 1/2 cup cheese.

5 Bake uncovered in preheated oven for 30 minutes, until golden brown.

Nutrition at a glance
Servings Per Recipe: 12
amount per serving
Calories 396
Protein 22g
Total Fat 19g
Sodium 1074mg
Cholesterol 58mg
Carbohydrates 35g
Fiber 4g