ALL RECIPES
1 can Taco Filling
1 head leaf lettuce
Salsa
Shredded cheddar cheese
Heat Taco Filling in skillet. Place on lettuce leaf. Top with favorite taco toppings such as salsa, cheese, onions, olives, tomatoes, sour cream.
Submitted by N.R North Carolina
1 can Beefless Chunks
1 can (28 oz) La Choy Chop Suey Vegetables, drained
1 teaspoon Bragg Liquid Aminos or soy sauce
Directions: Mix all ingredients and heat in sauce pan. Serve over crispy chow mein noodles, lo mein noodles or rice.
Submitted by Rae S. of North Carolina
1 can FriChik, drained
4 ounces cream cheese, softened
1 stalk celery, finely chopped
½ cup salad dressing (Miracle Whip or Vegenaise)
Directions: Mash the FriChik with a fork or chop in food processor until fine. Add chopped celery, cream cheese, and salad dressing. Mix well. Serve on buns, bread, or crackers.
Submitted by S.S. of North Carolina
Vegetarian Swiss Stake Casserole
1 large can (47 oz) Loma Linda Swiss Stake, cut in chunks
1 large onion, chopped
4 cloves garlic, finely chopped
1 teaspoon oregano
1 teaspoon basil
2 teaspoons smoked paprika
1 small red pepper, sliced or chopped
1 small green pepper, sliced or chopped
3 tablespoons each of coconut and olive or safflower oil
1 (10 oz) Birds Eye Steamfresh frozen peas, optional
1 can reduced sodium cream of mushroom soup
1 can reduced sodium cream of celery soup
1 box of whole grain small penne pasta, cooked and drained well (Bow tie pasta or brown rice are also great choices in this recipe.)
Grated cheese
Instructions: Heat large pan on low heat. Add oils and saute garlic, onion, red and green peppers with basil, oregano, smoked paprika until cooked. Add Swiss Stake, celery and mushroom soups; add prepared pasta plus 1-2 cups water as needed. Mix all ingredients and place in large casserole dish. Top with your favorite grated cheese. Bake at 350 degrees 45 minutes. Serve with your favorite vegetable or a green salad. Serves 8 or more happy people.
Submitted by Rachel S. of North Carolina
1 can Tender Bits, drained
1/4 Cup French Salad Dressing
1/4 Cup Apricot Jam
1 Tablespoon sesame seeds
Vegetables of choice such as:
Zucchini, bell pepper, radish, onion, mushroom, green onion, cherry tomato, potato (may use pineapple if desired)
Metal or bamboo skewers (soak bamboo skewers in water before assembling and grilling)
Instructions: Mix French salad dressing and apricot jam. Coat the Tender Bits in the sauce and sprinkle with sesame seeds.
Cut the vegetables into uniform pieces. Slide Tender Bits and vegetables onto the skewers alternating to make appealing. Grill for 8-10 minutes or until desired doneness.
Submitted by N.R. of North Carolina
1 can Loma Linda FriChik, drained
Kraft Honey BBQ Sauce
1 tablespoon vegetable oil
Instructions: Slice each FriChik into 2-3 thin slices. Poke holes in the slices with a fork. Rinse the slices in water and pat dry with a paper towel.
Brown the slices in a pan with the vegetable oil. Cover and continue to fry, flipping over until both sides are browned. Cover with the barbecue sauce and let simmer until sauce is heated.
Serve with your favorite sides or put it on a bun for a BBQ "Chicken" sandwich.
Submitted by Charlene P. of North Carolina
Inside Out Stuffed Pepper Casserole
1 can Vegetarian Burger
½ cup chopped onion
1 can (16oz) stewed tomatoes
1 large green pepper, chopped
1 cup uncooked long grain rice
1 teaspoon Worcestershire Sauce
½ teaspoon salt
¼ teaspoon pepper
1 cup shredded cheddar cheese (optional)
Mix all ingredients together (except cheese) and put in a casserole dish. Cover and bake for 1 hour at 350 degrees or until rice is tender. Uncover, sprinkle with cheese, and put back in oven until cheese melts.
Submitted by Janie H. of North Carolina
1 can Loma Linda Saucettes
2 packets Loma Linda Gravy Quik White Gravy Mix
Olive oil
Crumble or mash Saucettes and lightly brown in skillet with olive oil. Prepare white gravy mix per packet instructions. Stir in Saucettes and serve over your favorite biscuits or mashed potatoes.
Submitted by N.R of North Carolina
1 can Diced Chik, drained1 bulb garlic
12 Roma tomatoes (or whatever variety you prefer)
32 ounces vegetable stock
Dried basil and dried oregano
Olive oil
Instructions: Preheat oven to 450 degrees. Cut the tomatoes in half and place them face down on a baking sheet. Drizzle olive oil over the tomatoes covering them. Sprinkle over the tomatoes 2 teaspoons dried basil, 2 teaspoons dried oregano, salt and pepper to taste.
Take an entire bulb of garlic and cut off the top piece that is holding the cloves together. Place the bulb on a piece of aluminum foil, drizzle olive oil inside the bulb and wrap it up.
Let the tomatoes and garlic roast in the oven for approximately 35 minutes or until the skin begins to peel off of the tomatoes and the garlic is soft. Remove and let cool to room temperature or cool to the touch. Peel off the tomato skins to prevent "sticks" in the soup. Remove the garlic cloves from the bulb.
Using a stock pot, add 32 ounces of vegetable stock and heat on low. Blend the tomatoes, all of the juices from roasting, and the garlic pieces on high for 2 minutes. Pour the blended mixture into the stock pot. Add 1 can Diced Chik, drained. Add 2 teaspoons dried basil, 2 teaspoons dried oregano, and salt and pepper to taste. Allow the flavors to mix together for approximately 30 minutes on low-medium heat. Eat with French bread! Enjoy!
Submitted by Kadina H. of Illinois
1 can (19 ounce) Heritage Vege-Scallops, drained
1 can (20 ounce) pineapple chunks, save juice
1 red bell pepper, chopped
1 egg, beaten
2 tablespoons soy sauce
5 tablespoons cornstarch
2 tablespoons baking powder
Salt to taste
1 tablespoon sugar or to taste
Rice vinegar to taste
Directions:
In a bowl mix the egg, soy sauce, 3 tablespoons cornstarch and 1 tablespoon baking powder. Add the Vege-Scallops, stir to coat and let sit for about 1 hour.
In a separate bowl combine 3 tablespoons cornstarch with 1 tablespoon baking powder. When ready to cook, add a few Vege-Scallops at a time and dust with dry mixture. Fry in lightly oiled skillet until browned.
In a separate pan bring to a boil the pineapple juice, salt, sugar, and rice vinegar. Mix 1-2 tablespoons cornstarch in a small amount of water until dissolved. Add to the sauce and let thicken. Add the pineapple chunks and diced bell pepper. Simmer for a few minutes and add the fried Vege-Scallops. Serve with rice.
Submitted by Norma S. of North Carolina
Strips: 1 can (20 ounce) Cedar Lake Chik'n Strips
1 tablespoon La Choy Lite Soy Sauce
¼ teaspoon garlic salt
½ teaspoon onion powder
1 tablespoon olive oil
2 teaspoons sesame oil
4 large or 6 small heads of fresh broccoli
¼ cup water
1 tablespoon sesame oil
Sauce: 6 large cloves garlic, minced
4 tablespoons sesame oil
4 tablespoons La Choy Lite Soy Sauce
¾ cup water
2 packages George Washington golden broth
2 tablespoons cornstarch
1-2 tablespoons red pepper flakes, to taste (if you hate spicy, leave this out!)
Instructions: Whisk together garlic, soy sauce, oil, ¾ cup water, broth, and cornstarch in a bowl. Add red pepper flakes and set aside. Cut florets from broccoli and place in a wok or large skillet with ¼ cup water and 1 tablespoon sesame oil. Cover and let steam for a couple minutes, stirring occasionally. (Broccoli will get brighter green in color.)
Meanwhile, cut Chik’n Strips into 1 inch pieces. In a separate skillet, heat 1 tablespoon olive oil, 2 teaspoons sesame oil, and 1 tablespoon soy sauce on med-high heat. When hot, add strips then season with garlic salt and onion powder. Stir/flip frequently with spatula.
When broccoli is just barely steamed, add sauce from bowl. Stir well. Sauce should thicken and absorb somewhat into broccoli. Continue cooking 3+ minutes, stirring frequently. (Depending on how well-done you prefer your broccoli, cooking time may increase. If you like it very well done, you may need to add a little more water to prevent the sauce from thickening too much and sticking). Remove from heat and add strips. Stir to combine and lightly coat strips. Best served hot over rice!.
Submitted by Amanda E. of North Carolina
1 can Worthington Vegetable Skallops
1 small onion, finely chopped
2 tomatoes, chopped
1 bag frozen green pepper and onion blend
1 tablespoon soy sauce
In large skillet, sauté the onion and tomato in olive oil.
Add the green pepper and onion blend, and one can of Vegetable Skallops, whole or sliced
Simmer 8-10 minutes. Add soy sauce, salt and pepper to taste.
Submitted by N.A. of North Carolina
2 (12.5 oz) cans of FriChik Original
1 teaspoon Italian seasoning
1 small onion, finely chopped
1 teaspoon Smoked Paprika
1 red or green pepper, diced
1 package Mayacamas Savory Herb Gravy
1 garlic clove, grated
3 tablespoons olive oil
2 tablespoons coconut oil
Directions: Chop the FriChik in small pieces and set aside in a bowl. *Place olive oil and coconut oil in skillet on low heat. Sauté diced pepper, onion and garlic in oils until cooked. Add chopped pieces of FriChik stirring until blended. Prepare gravy mix separately and add to FriChik mixture; cover skillet and simmer on low heat for 15 - 20 minutes. Serve over cooked brown rice. Serves 6-8.
*Important- sauté on low heat since using olive and coconut oils.
Submitted by Rachel S. of North Carolina
1 can FriChik (diced)
1 large can mild enchilada sauce
1 small can tomato sauce
1 can black olives (sliced)
1 package large or medium flour tortillas
1 (15oz) can of black beans
1 pint sour cream
4 oz shredded cheddar cheese
Mild hot sauce (optional)
Instructions: Mix the enchilada sauce with the tomato sauce. Pour half of the mixture in a greased 9x13 casserole dish. Place one of the flour tortillas in the casserole dish in the sauce mixture. Place a spoonful each of black beans, FriChik, sour cream, and black olives in the center of the tortilla. Sprinkle a little cheese and add some hot sauce (optional). Roll the tortilla and place it to one side of the casserole dish. Repeat the same process with each tortilla until the pan is full. Pour the remaining mixture of the enchilada/tomato sauce over the tortillas. Sprinkle with cheese and remaining black olives as desired.
Bake at 350 degrees for 35-40 minutes (cheese should be browned).
Submitted by Julienne B. of Minnesota
1 can Worthington Vegetable Skallops
1 onion, diced
4 oz can mushrooms, drained-save juice
1/2 teaspoon garlic salt
2 tablespoons parsley flakes
1 envelope George Washington Rich Brown Broth
2-3 tablespoons soy sauce
6 oz sour cream
Slice Vegetable Skallops into 1/4 inch strips and brown in lightly oiled pan. Add onion and mushrooms and sauté. Add remaining ingredients except sour cream and simmer for 15 minutes. Add mushroom liquid. Just before serving add 6 oz sour cream.
Serve over cooked noodles or rice.
Optional version: Add 2 cans mushroom soup with 2 cans milk, and ¼ cup grated Colby or cheddar cheese. Add water if too thick or more cheese to thicken more.
Submitted by Avis W. of South Dakota
1 can Vegetarian Burger
1 onion, chopped
1 garlic clove, chopped
1 bell pepper, chopped
3 hard boiled eggs, chopped
1 cup cooked rice
1/4 cup raisins
Cumin & pepper to taste
In pan with oil sauté onion and chopped garlic until
softened. Add Vegetarian Burger, cumin, pepper, bell pepper, cooked rice, and chopped hard boiled eggs.
Stir for 5-8 minutes. Add raisins and stir for another 2 minutes.
For the empanada dough use Goya Empanada discs. Place vegetarian meat in empanada dough, make empanada per instructions on package and fry them.
Submitted by Myrtha S. of North Carolina
1 can Loma Linda Vegetable Skallops
Grapeseed Vegenaise, or other non-dairy mayonnaise
Nutritional Yeast
Directions: Drain Vegetable Skallops and pat dry. Dip each skallop in Vegenaise then roll in nutritional yeast to coat. Place on baking sheet lined with parchment paper or lightly oiled. Bake at 350 degrees for 30 minutes or until lightly browned. Serve with tartar sauce or barbeque sauce.
Submitted by Glenn M. of North Carolina
1 can (20 ounce) Big Franks
2 cans Loma Linda Five Bean Chili
1 (8 oz) package shredded Cheddar cheese
8 (6-8 inch) flour tortillas
Directions: Preheat oven to 350 degrees. Spread 1 can of chili with beans in the bottom of a 9 x 13 inch baking dish. Roll each Big Frank inside a tortilla and place them in the baking dish seam side down on top of chili with beans. Top with remaining can of chili with beans, and sprinkle with shredded cheese. Cover baking dish with aluminum foil and bake for 30 minutes.
Submitted by Marcy N. of Arizona
Big Franks Egg Roll Appetizers
1 can (20 ounces) Big Franks
1 package egg roll/spring roll wrappers
Oil for frying
For variety add any of the following items with the Big Franks before you roll them.*
Cheese, black beans, salsa
Dill pickle spears or pickle relish
Onions and sauerkraut
Directions: Thaw egg roll wrappers per package directions. Dry the Big Franks with paper towels. Place an egg roll wrapper diagonally and fold up the bottom corner about 1 inch. Place a Big Frank on folded edge and roll snugly about half-way. Fold in both sides of the wrapper over the Big Frank ends and continue rolling. Moisten the top corner with water to seal the roll. Pour oil into a skillet until it is about one inch in depth. Heat the oil. Place egg roll in oil with the seam side down. Fry over medium heat and cook on all sides until nicely browned. Remove and drain on paper towels.
*Make sure the egg roll is sealed well or wet ingredients may spill out and cause the oil to splatter.
Submitted by N.A. of North Carolina
Salchipapas (Franks with Fries)
1 can (20 ounce) Big Franks , sliced diagonally
4 potatoes, sliced into strips (or use frozen French fries)
Oil for frying
Sauce: ¼ Cup ketchup
¼ Cup mayonnaise
1 T brown mustard
Peruvian Salsa Criolla:
2 red onions, sliced thinly
2 Tablespoons lime juice
1 jalapeno, seeded and thinly sliced
1 Tablespoon vinegar
1 Tablespoon chopped cilantro or parsley
Salt and pepper to taste
Directions: Prepare French fries by frying or baking. Fry the Big Frank slices in a lightly oiled skillet until browned. Combine sauce ingredients in small bowl. Combine salsa ingredients in separate bowl and let marinate at room temperature for 30 minutes. To serve, pile the French fries on a plate, top with the Big Franks, drizzle with the sauce and finish with the salsa on top.
Submitted by Norma S. of North Carolina
1 small can FriChik, coarsely chopped 1 (16 oz) can refried beans
1 (4oz) can mild green chilies, diced 2 cups cooked rice
2 cups cheddar cheese, grated, or Mexican cheese blend
1 cup salsa
2 cups Fritos (or corn chips of your choice) divided 1/4 cup water
1 medium yellow onion, chopped 1 (1.25 oz) package taco seasoning
Directions: Preheat oven to 350 degrees Fahrenheit
In a large skillet, sauté onions in a small amount of olive oil, until softened and translucent.
Add chopped FriChik and brown for a couple of minutes. Add taco seasoning, salsa, chilies, and water.
Simmer for 5 minutes over low heat. Remove from heat and stir in rice, cheddar cheese, and refried beans, and transfer mixture to a 9 x 13-inch baking dish. Top with 1 cup Fritos and bake for 30 minutes, or until cheese is melted and dish is warmed through. Remove from oven, top with remaining Fritos and serve hot.
Serves 6-8.
Submitted by Marcy N. of Arizona
2 small cans FriChik, chopped
5 tablespoons soy sauce
1 ginger root, minced
4 eggs, beaten, divided
2 bell peppers, chopped
2 cups cooked rice
1 package fresh chives
Directions: In a pan sauté bell peppers and chives for 5 minutes. In a separate pan combine FriChik, ginger root, and soy sauce and stir for 5 minutes. Add the bell pepper and chives to the FriChik pan.
Add the cooked rice to the pan and stir until well heated.
Beat 2 eggs lightly and pour into a non-stick skillet allowing the egg mixture to remain flat. Cook the mixture for about 2 minutes or until cooked through. Remove from pan and cut into small squares. Repeat with the remaining 2 eggs.
Add the eggs to the FriChik pan and add additional soy sauce, if needed.
Submitted by N.A. of North Carolina
1/2 can Spicy Chorizo
½ onion, chopped
2 carrots, chopped
1 celery stalk, chopped
2 peeled potatoes, chopped
1 (15oz) can tomato sauce
½ bag frozen mixed vegetables
Pepper, cumin, oregano, bay leaf
Directions: In a pan sauté the Spicy Chorizo; add the carrots, celery, and onion and sauté until soft. Add the tomato sauce, potatoes, mixed vegetables and seasonings. Add water to cover and simmer until potatoes are cooked.
Submitted by N.A. of North Carolina
Choplets with Roasted Apples and Brussels Sprouts
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic salt
1 teaspoon ground red pepper
1 teaspoon ground cinnamon
1 can Choplets
1 pound fresh Brussels sprouts, trimmed and halved
1 Gala apple (8-9ounces) cut into ½ inch wedges
3 tablespoons plus 2 teaspoons olive oil, divided
2 teaspoons finely chopped rosemary, divided
3 tablespoons light brown sugar
3 tablespoons apple cider vinegar
1 teaspoons kosher salt, divided
Vegetable cooking oil spray
Directions: 1. Preheat oven to 325°. Stir together first 5 ingredients, 1 Tbsp brown sugar, 1 tsp rosemary, and 1/2 tsp salt, in a small bowl. Rub Choplets with 1/2 tsp. olive oil; marinate Choplets with brown sugar mixture.
2. Whisk together apple cider vinegar and remaining 2 Tbsp brown sugar, 1 tsp rosemary, 1/2 tsp salt, and 1/4 tsp; slowly whisk in remaining 3 Tbsp olive oil until blended. Place apples, Brussels sprouts, and 1/4 cup vinegar mixture in a large bowl, and toss to coat.
3. Place Choplets in center of a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan; place apple mixture around Choplets.
4. Bake at 325° for 8 minutes. Transfer Choplets to a serving platter, and cover with foil to keep warm. Stir apple mixture in sheet pan, and spread into an even layer.
5. Increase oven temperature to broil, and broil apple mixture 3 to 4 minutes or until browned and slightly charred. Transfer apple mixture to a medium bowl. Toss together apple mixture and remaining vinegar mixture. Season with kosher salt, and serve with Choplets.
Submitted by Robert C. of North Carolina
1 large can (42 ounce) FriChik
1 can cream of mushroom soup
1 can cream of celery soup
1 can diced tomatoes with green chilies
1 16 ounce bag shredded 4 cheese Mexican blend
1 bag Fritos Corn Chips
Chili powder
Onion powder
Garlic powder
Directions: Cut FriChik into small pieces and place in bottom of 9x13 baking dish. Sprinkle with chili, onion, and garlic powders. Combine soups and tomatoes. Pour over FriChik. Cover with the shredded cheese. Crush Fritos and place on top. Cover and bake at 350 degrees until hot and bubbly.
Submitted by Jackie D. of North Carolina
1 can Choplets, drained, chopped (or torn)
4 medium potatoes, sliced
1 small onion, sliced
1 small can mushrooms
1 can mushroom soup
1/2 teaspoon sage
2 tablespoons soy sauce
2 tablespoons margarine
Directions: Arrange sliced potatoes, onions, and Choplets in layers in a casserole dish. Mix remaining ingredients and pour over the layers. Dot the top with margarine. Cover and bake at 375 degrees until potatoes are tender (30-40 minutes). Uncover for last five minutes to brown top.
Submitted by Gary R. of North Carolina
1 can (19 ounce) Heritage Vege-Steak, drained
1 bell pepper, sliced
1 medium onion, slivered
1 tablespoon fajita or taco seasoning
Cooking Oil
Directions: Cut Vege-Steak into smaller strips if desired
Sauté peppers and onions in a lightly oiled skillet
Add Vege-Steaks and seasonings and cook until caramelized
Toast tortilla in a separate skillet or directly on the burner until just warmed and softened
Assemble fajitas. Can add additional vegetables, taco sauce, or sour cream.
Submitted by Rae S. of North Carolina
1 can Heritage Vege-Steak, drained and diced
4 parboiled potatoes, diced
1 carrot, finely diced
1 onion, chopped
6 Baby Bella mushrooms, chopped
Curry powder to taste
1 package won ton wrappers
Mix all ingredients and fry in light olive oil over medium heat until heated through.
Add 1 teaspoon of mixture to center of won ton wrapper. Moisten edges with water. Holding in air to keep filling at bottom, gently pull edges together, sealing them. Place on baking sheet and make sure edges are completely sealed.
Bake at 350 degrees about 10-12 minutes or until browned. Serve with yogurt sauce or chutney.
Submitted by N.R. of North Carolina
PRINT RECIPE
1/2 can (20 ounce) Vege-Burger
1 1/2 cups Bisquick mix
6 tablespoons milk
1 cup shredded cheddar cheese, divided
2 tablespoons milk
1 1/4 cups salsa
1/2 packet taco seasoning
1/2 cup petite baby peas, frozen
1/2 cup corn, frozen
1 small onion, chopped
1 teaspoon oil
Directions: Heat oven to 400.
In non-stick skillet, slightly saute onion in oil (about 1 minute, do not over-cook).
Add salsa, Vege-Burger, taco seasoning, vegetables, and 2 tablespoons milk.
Heat until frozen veggies have thawed and mixture is hot, stirring frequently.
Spoon into 11 x 7 glass casserole dish. Sprinkle with 2/3 cup cheddar cheese.
Stir together Bisquick mix and 6 tablespoons milk until wet dough forms (like biscuit dough). Spoon over mixture in casserole dish, keeping about 1/2 inch away from edges and smoothing to cover the top.
Bake 20-22 minutes or until edges are golden brown. Sprinkle with remaining cheese and bake an additional 2-3 minutes until cheese melts.
Submitted by Amanda E. of North Carolina
1 can Saucettes, drained
1 jar (16 ounce) spaghetti sauce
½ cup Italian salad dressing
1 medium onion, chopped
1 bell pepper, any color, chopped
Cooked brown rice or pasta
Directions: Slice Saucettes into ¼ inch circles. Sauté onions and peppers until soft. Add sliced Saucettes. Mix spaghetti sauce and Italian salad dressing and add to pan. Heat through and serve over brown rice or pasta.
Submitted by Valerie L. of Iowa
1 can Heritage Vege-Steak, drained and cut into strips
1 onion, thinly sliced
2 tomatoes, sliced into half moons
1 bunch cilantro, chopped
1 tablespoon soy sauce
Salt and Pepper to taste
French fries, homemade or frozen (small bag)
Optional, peppers
In a skillet, sauté the onion and tomatoes until desired texture. Stir in soy sauce and Vege-Steak strips.
Add the prepared french fries and chopped cilantro. Add salt and pepper to taste.
Serve with cooked rice on the side.
Submitted by Norma S. of North Carolina
1 can Saucettes
1 tube refrigerated biscuits
Mustard, mayo, sriracha sauce (mixed or separate, per taste).
Shredded cheese, optional
Directions: Remove biscuits from tube. Leaving in two equal stacks, cut off one quarter of each stack to make 2 extra biscuits (to total of 10).
Separate each biscuit and flatten dough using palm of hand.
Drain can Saucettes and place one in center of each flattened biscuit, along with a thin line of any or all above condiments and cheese.
Wrap in dough and seal. Place on greased cookie sheet, seam side down.
Bake at 375 for 10-12 minutes until golden brown. May use sauces to dip as well.
Great for breakfast or hors d'oeuvres.
Submitted by Kathy B. of North Carolina
1 can Saucettes, drained
½ teaspoon dried rosemary leaves, crushed
2 cups shredded cheddar cheese
2 eggs, beaten
1 tube (8 ounce) refrigerated crescent dinner rolls
2 tablespoons flour
Directions: Grind Saucettes in a food processor or mash with a fork until texture of ground burger
Mix in rosemary, shredded cheese and beaten egg.
Unroll crescent dough and coat each side with flour. Using a pizza cutter or knife, cut dough into ¼ inch pieces. Add to Saucettes mixture in small amounts until well blended. Shape into balls and bake on greased cookie sheet.
Bake at 375 for 15-17 minutes until golden brown.
Submitted by Jane S. of North Carolina
1 can Loma Linda Vege-Burger
1 can (14.5 or 28 oz) chili beans
or 1 each (14.5 oz) can chili beans and black beans
1 can (14.5 or 28 oz) stewed tomatoes
or diced tomatoes with basil, garlic & oregano
1 (10.75 oz) can tomato soup (undiluted)
1 large onion, chopped fine
4 cloves garlic, finely chopped
1 tablespoon sugar
Other optional ingredients:
1 small can corn or Mexican blend
3 eggs or egg substitute
Instructions: In large pot add 3 tablespoons olive oil or enough to cover bottom of pan. Add chopped onion and sauté on low-medium heat until onions are almost clear. Using a fork to loosen the Vege-Burger, add it to the onions along with the beans, tomatoes, tomato soup and sugar. Mix well and simmer on low heat until heated through.
Scramble the eggs or egg substitute in a separate frying pan until well done. Chop them fine with a spatula and add them to the chili just before serving.
Serving suggestion: Add a tray of fresh mixed vegetables and your favorite cornbread with honey or molasses, Or serve with tortilla chips and guacamole, OR crackers with hummus.
Submitted by Kathy R. of North Carolina
1 can FriChik, drained and diced
1/4 cup onion, chopped
1 1/2 cups bread or cracker crumbs
1/2 cup mayonnaise
1 teaspoon chicken style seasoning
2 tablespoons margarine, melted
2 teaspoons lemon juice
1 tablespoon dried parsley
1/2 can evaporated milk
Cracker crumbs
Mix together all ingredients except evaporated milk. Place in greased 6 x 8 baking dish. Pour the evaporated milk over the mixture and top with cracker crumbs. Bake at 350 degrees for 30-40 minutes. Serves 4
Submitted by Karen P. of South Carolina
Ma's Easy & Delicious Oat Patties
1 can Vegetarian Burger
3 eggs
1 1/2 cups quick oats (more if you prefer-I think the more the better!)
1 pack Onion Soup Mix
Mix all ingredients well. Shape into patties and fry in light olive oil over medium heat.
Brown on both sides.
Makes approximately 15 bun-sized patties.
Submitted by Jessica V. of North Carolina
1 can Diced Chik, drained
1 large can chili beans
1 large can diced tomatoes
1 onion, chopped
Chili powder to taste
Directions: Add all ingredients to a large sauce pan or slow cooker. Heat on medium until heated through and the onions are soft.
Submitted by Susan H. of Iowa
1 can Heritage Vege-Steak, drained and cut into strips
1 teaspoon cornstarch
3 tablespoons soy sauce
1 tablespoon sugar
2 cloves chopped garlic
1 bunch scallions, sliced diagonally, green and white parts
1 small white onion, slivered
Mix cornstarch, sugar and soy sauce until smooth. Pour over Vege-Steak strips and let marinate. In the meantime, heat a small amount of oil in a skillet or wok. Add the onions and scallions and stir until they are softened. Add the Vege-Steak strips with the marinade and continue stirring until heated through.
Serve with cooked rice.
Submitted by Jane S. of North Carolina
2 small cans or 1/2 of a large can of FriChik drained
1 cup mayo
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon sugar
1 tablespoon mustard
1/2 cup diced dill pickle or dill pickle relish.
Directions: Cut FriChik into small pieces (about 1/4 inch dice) andmix with rest of ingredients
Serve on whole grain bread, rolls, tortillas or wrap in leaf lettuce.
Remember to adjust mayo and mustard to your personal taste. You can substitute bread and butter or sweet pickles also. Easy, quick, enjoy!
Submitted by Joni G. of North Carolina
2 cans (13 ounce) Loma Linda Chik’n Chunks
4 large peppers (green/yellow/orange/red) 1/3 cup onion, chopped
1/3 cup celery, sliced
1 garlic clove, minced
2 tablespoons butter
2 cups vegetable broth
¼ cup carrots, finely chopped
¼ teaspoon dried basil
¼ teaspoon dried thyme
1 can (14-1/2 ounces) diced tomatoes,undrained
¼ cup zucchini, chopped
1 cup fresh mushrooms, chopped
¼ cup grated Parmesan cheese
1 package (6 ounces) long grain brown and wild rice blend
Directions:
Cut tops off peppers; remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water. Place upside down on paper towels; set aside.
In a large saucepan, sauté the onion and garlic in butter until tender. Cut the Chik’n Chunks into small pieces and add the broth, rice (with contents of seasoning packet), celery, carrot, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until the rice is almost tender.
Remove from the heat; stir in the tomatoes, mushrooms and zucchini. Spoon rice mixture into the peppers; place in a greased 2-quart baking dish. Spoon the remaining rice mixture around peppers.
Cover and bake at 350° for 25-30 minutes or until the peppers are tender and filling is heated
Through. Uncover and sprinkle with Parmesan cheese; bake 5 minutes longer. Yield: 4 servings
Submitted by Robert C. of North Carolina
1 can Heritage Vege-Steak, drained
1/4 cup ketchup
1/4 teaspoon Chinese Five Spice Powder
1 teaspoon sugar
1 cucumber, sliced lengthwise
1 carrot, thinly sliced in strips
1 bunch cilantro
Leaf lettuce
Mayonnaise or vegan substitute
Baguette or bolillos, toasted in oven
Mix ketchup, sugar and Chinese Five Spice Powder
Coat the Vege-Steak with the mixture. Place on cookie sheet or grill pan and put under the broiler. Broil until glaze becomes glossy, flipping over to brown both sides.
To assemble banh mi, spread mayonnaise on bottom, add leaf lettuce, Vege-Steak, cucumber, carrot and cilantro.
Submitted by Nyla S. of North Carolina
1 can (20 ounce) Vegetarian Burger
1/2 cup Oleo (1 stick)
1/2 green pepper, chopped
1 onion, chopped
1/2 teaspoon garlic salt
1/4 teaspoon poultry seasoning or sage
4 slices whole wheat bread, torn into small pieces
4 eggs, beaten (or egg substitute)
2 cups (8 ounces) grated cheese or vegetarian cheese substitute
Catsup
Brown sugar
Directions:
Sauté green pepper and onion in Oleo. Add bread and mix in remaining ingredients. In bottom of a loaf pan put a thin layer of catsup and brown sugar, mixed (Do not put on top) Add meatloaf mixture on top of catsup.
Bake 1 hour at 350 degrees. Very easy and delicious recipe.
Submitted by Patricia M. of South Carolina
1 can Veja-Links, drained
10 slices of yellow American cheese
3 cups mashed potatoes (boxed or cooked, prepared as desired)
Directions: Preheat oven to 350. Line a cookie sheet with parchment paper.
Cut the Veja-Links in half, length-wise, like a hotdog bun, keeping the halves together Place each pair on the cookie sheet, leaving some space between.
Mound about 1/4 cup of potatoes (more or less as desired) on top of each.
Place a slice of cheese, torn in half and overlapped, on top of the potatoes.
Bake for approximately 15-20 minutes, or until cheese is melted and just starting to brown in places. Remove from oven and serve hot.
Submitted by Teresa L. of North Carolina
1 can Heritage Vege-Burger or Loma Linda Vege-Burger
1 cup onion, chopped
1/2 cup margarine
3 cups cheese, grated
4 eggs, beaten
6 slices whole wheat bread, crumbed
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon ground savory
1/2 teaspoon poultry seasoning
3 tablespoons brown sugar
12 ounces catsup
Directions: Sauté onion in margarine until translucent. Tear bread into very small pieces or make crumbs in a food processor. Pour onion mixture over bread crumbs. Mix in Vege-Burger and cheese. Stir in beaten eggs and seasonings.
Spread into a lightly greased 9x9 baking dish
Preheat oven to 350 degrees. Bake 45 minutes.
Mix brown sugar with catsup until sugar is dissolved. Spread over loaf and bake 7-8 minutes more or until glaze is shiny.
Optional: May use 2 cups grated cheese and 1 cup cottage cheese.
Submitted by Juanita P. of Illinois
Chik’n and Pasta Shell Soup
1 can Loma Linda Chik’n Chunks, drained
1 small onion, chopped
2 large carrots, diced
32 ounces vegetable stock
1 stalk celery, diced
1-2 tablespoons olive oil
2 cups cooked pasta shells
2 tablespoons McKay’s Chicken Style Seasoning
Instructions: Sauté the carrots, celery and onions in olive oil until softened. Add Chik’n Chunks, vegetable stock and Mckay’s seasoning. Simmer slowly for thirty minutes. Add cooked pasta shells in the remaining two minutes.
Submitted by Rae S. of North Carolina
2 cans Fri-Chik, diced
1 box Uncle Ben's wild and white rice
1 can cream of celery soup
1 medium jar chopped pimentos
1 medium onion, finely chopped
1 can drained French-style green beans
1 cup mayonnaise
1 can sliced water chestnuts
Season to taste with salt, pepper, mock poultry seasoning.
1 can Durkee Fried Onions
Cook rice according to directions on the box but reduce water to 2 cups.
Mix all ingredients together in a large bowl (except for the dried onions).
Pour into 9x13 casserole dish. Bake at 350 degrees for 25-30 minutes.
Remove from oven and cover with the Durkee Fried Onions. Put back in oven for another 5 minutes or until golden brown.
Submitted by Lydia C. of Minnesota
2 cups diced FriChik
1 cup finely diced onion
2 tablespoons butter
1 cup finely diced celery
1 can mushroom soup
1 cup water
1 small can mushrooms (optional)
1/2-1 cup toasted cashews
1 small can Chow Mein noodles
Potato chips, crushed
1 can chopped water chestnuts (optional)
Sauté onions and celery in butter until onions are translucent. Add to rest of ingredients. Mix well.
Place in 1 1/2 quart baking dish that has been sprayed with cooking spray. Top with finely crushed potato chips. Bake 45-50 minutes at 350 degrees. Slivered almonds can be substituted for cashews.
Submitted by Avis W. of South Dakota
34 or more Big Franks, sliced into rounds
1 onion, slivered
2 large carrots, sliced
¼ Cup olive oil
4 potatoes, skins on-sliced
2 cups cooked brown rice (or other rice)
2 tablespoons McKay’s Chicken Style Seasoning
Sauce:
1 Cup liquid from Big Franks can (add water/vegetable stock if needed to equal 1 Cup)
1 (10oz) can Tomato soup
½ teaspoon dried basil leaves
½ teaspoon oregano
1 tablespoon McKay’s Chicken Style Seasoning
Mix Seasoning in pan with liquid and warm on stove.
Directions: Layer sliced carrots in bottom of 9 x 13 baking dish. Layer the sliced potatoes next and top with the slivered onions. Pour the olive oil over the vegetables and sprinkle the McKay’s Chicken Style seasoning evenly over the top. Add a layer of the cooked rice and finish with a layer of Big Franks.
Spoon the sauce over the top of the casserole and bake 1 hour in a 350 degree oven.
Submitted by Cyndy S. of South Dakota
2 1/2 cups diced FriChik
1/2 cup mayonnaise
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 teaspoon black pepper
1/2 teaspoon salt
1 1/2 cups milk
2 eggs, beaten
1 can (10 ounce) condensed mushroom soup, undiluted
1 cup (4 ounces) mild cheddar cheese, shredded
Crust:
1 package (8 ounce) seasoned bread stuffing mix
1/2 cup margarine
1 cup water
Note: Prepare this recipe the day before serving
Directions:
Combine crust ingredients and mix lightly. Spread half in greased 9 x 13 x 2 inch baking dish.
For filling, combine FriChik, onion, celery, mayonnaise and seasonings
Spread filling evenly over bottom crust and top with remaining crust mix. Blend the milk and eggs in a blender and pour over all. Cover dish with foil and refrigerate overnight.
An hour before serving, spread undiluted condensed mushroom soup over the top. Bake at 325 degrees for 40 minutes. Sprinkle shredded cheese over top and bake ten minutes. Yield 12 servings.
Submitted by Virginia C. of South Carolina
Potatoes With Chik'n Chunks Salad
(Causa Rellena Peruana)
3 cans Loma Linda Chik'n Chunks, finely chopped
½ cup red onion, chopped
7 yellow potatoes
3 limes, juiced
1 stalk celery, finely chopped (optional)
3 tablespoons vegetable oil
1/2 cup Vegenaise or mayonnaise
Salt, pepper, garlic powder to taste
3-4 hard boiled eggs, sliced
Black olives, sliced
Parsley leaves
Cook potatoes in salted boiling water until tender. Peel and mash them, adding salt, pepper, and garlic powder to taste. Mix the vegetable oil and lime juice into the potatoes and set aside.
In a separate container add the Chik'n Chunks, Vegenaise, red onion and celery. Season with salt and pepper to taste.
Press half of the potato mixture into the bottom of a pan and spread evenly. Add a layer of the Chik'n Chunks salad and press down. Cover with the other half of potato mixture, pressing down. Garnish with parsley leaves, slices of hard-boiled eggs and sliced black olives.
For individual salads lightly oil the inside of a can with both ends cut off and use as a mold to form the salad layers.
Optional sauce: Mix lime juice with Vegenaise and drizzle over salad. May use Fishless Tuna in filling.
Submitted by Norma S. of North Carolina
1 can Saucettes, drained
1 green pepper, finely chopped
1 medium onion, minced
8 ounces of seasoned bread crumbs
½ teaspoon ground fennel seed
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried parsley
2-3 eggs, beaten
4 cups vegetable broth
1 tablespoon Mckay’s Chicken Seasoning
4 cups chopped kale
1 can (15 ounce) northern beans
1 can (15 ounce) lima beans
Juice of half a lime or lemon
Directions: Coarsely grind Saucettes in food processor
Add bell pepper, onion, bread crumbs, eggs, seasonings and mix well
Form Saucettes mixture into small balls and brown lightly on all sides in a lightly oiled skillet or bake on greased baking sheet in a 375 degree oven for 30 minutes turning once.
In a medium stock pot add the vegetable broth and McKay’s
seasoning and bring to a boil
Stir in the kale, beans and meatballs. Reduce heat and simmer about 10 minutes.
Serve in a bowl with a squeeze of lime juice.
1 can Tender Bits, drained, cut into strips if desired
1 packet Lipton Onion Soup Mix
8 ounces sour cream
1 can mushroom soup
3/4 cup water
1 tablespoon soy sauce
Fresh spinach, shredded (optional)
Directions: Lightly brown Tender Bits in olive oil in a large skillet. Add in sour cream, mushroom soup, and water. Stir in onion soup mix and simmer for 10 minutes. Add soy sauce. Serve over noodles of your choice. Optional-add fresh shredded spinach on top of serving.
Submitted by Jayme R. of North Carolina
1 cup Vegetarian Burger
1 cup shredded cheddar cheese,
1 cup pecan meal
1 large onion, diced
1 heaping cup corn flakes
4 eggs or 4 eggs whites and 2 egg yolks
1/4 teaspoon garlic powder
Sauce:
1 tablespoons lemon juice
6 tablespoons margarine or butter,
1/2 cup catsup
1/4 cup brown sugar
1 teaspoon chili powder
1/2 cup water
3/4 teaspoon salt
Meatballs: Mix all ingredients together and let stand for 10 minutes. Shape into balls with ice cream scoop and place on sprayed or greased cookie sheet. Bake at 350 degrees for 25 minutes.
Sauce: Put all ingredients into saucepan and cook until boiling.
Baking instructions: Cover baked meatballs with sauce and warm thoroughly in oven.
Note: Meatballs can be baked ahead of time and sealed in a baggie until ready to use. They freeze well. Reheat in oven rather than microwave for best consistency.
Submitted by Avis W. of South Dakota
2 cans of Loma Linda Prime Stakes
2 cloves garlic, minced
A pinch cayenne pepper 12 small corn tortillas (5 to 6 inches in diameter)
3 cups shredded red cabbage
½ cup chopped cilantro leaves
1 lime, cut into wedges
2 cups Avocado Lime Salsa (see recipe below)
Avocado Lime Salsa:
1 large cucumber peeled, seeded and cut into chunks (about 2 cups)
2 avocadoes, cut into chunks
½ red onion diced
2 limes, juiced (about ¼ cup)
¼ cup chopped cilantro leaves
2 jalapeno chilies, chopped, plus more to taste
Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chilies and toss gently.
Directions:
1. Preheat oven to 350°. Drain gravy from 2 cans of Prime Stakes and heat them in the oven with garlic for about 20 minutes.
2. Remove from oven and let sit for 10 minutes. Carve into thin slices.
3. Warm tortillas by placing them on the grill for about 30 seconds, turning once or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds.
4. Wrap in cloth napkin or place in a tortilla warmer to keep warm
5. Place the slices of carved Prime Stakes, warm tortillas, cabbage, cilantro, lime and Avocado Lime Salsa in serving dishes and let diners make their own tacos at the table.
Submitted by Robert C. of North Carolina
1 can Vegetarian Burger
1 T olive oil
4-6 cups V-8 juice (original)
27 oz can mild chili beans
1 small can petite diced tomatoes
In large skillet, brown Vegetarian Burger in oil.
In same pan add the rest of the ingredients.
Add sea salt & chili pepper to taste.
Simmer 15 minutes & presto---chili!
Submitted by Jayme R. of North Carolina
Modified from recipe by Dr. Jean Slate
1 large can (42 ounce) FriChik or 2 small (13 ounce) cans
2 sticks butter or margarine
8-16 ounces fresh or canned mushrooms*
1 jar (7 ounces) pimentos, drained
2 boxes Green Giant frozen Baby Peas
McKay’s chicken style seasoning or George Washington Broth (1-2 tablespoons or to taste)
Lightly toasted sliced almonds
Top with fresh or dried parsley
Directions: Melt 2 sticks of butter or margarine in large pan or Corning bowl on low heat. Blend in 2 cups of flour to make a paste. Tease each piece of FriChik into 6 or 8 pieces using side pressure on the knife.
Add the FriChik juice to the mixture and mix in the FriChik pieces.
Thaw and very lightly cook (2 minutes in microwave) the 2 packages of Baby Peas. Add the peas and McKay’s or George Washington seasoning.
Cook briefly in the microwave (5 to 10 minutes or so) as this mixture burns easily. When using stove, constant stirring is necessary.
Drain the pimento before adding (Juice gives strange color if added)
Add almonds and garnish with parsley
Serve over brown rice, baked potato, in Pepperidge Farm Pastry Cups, or on toast
*May use Asian straw or oyster mushrooms and water chestnuts over a nest of brown rice served with snow peas or stir-fry and end the meal with a fortune cookie
Submitted by Catherine W. of North Carolina
2 cans (13 ounce) Loma Linda Chik’n Chunks or FriChik
1 can cream of mushroom soup
1 carton (16 ounce) sour cream
1 tablespoon McKay’s Chicken Seasoning
1/4 teaspoon white pepper
1 can (4 ounces) green chilies
3 cups shredded Cheddar cheese
3 cups Monterey Jack cheese
1 small onion, finely chopped
12 medium sized tortillas
Directions: Mix all ingredients (except tortillas) together, setting aside ½ cup each of the Cheddar and Monterey Jack cheese. Wrap 3 tablespoons of the mixture in each tortilla. Place seam side down in a greased 9x13 glass dish. Spread remaining mixture over enchiladas. Sprinkle with reserved cheese. Bake at 350 degrees for 35 minutes.
Submitted by Deborah F. of North Carolina
1 cup Loma Linda Vegetable Skallops, shredded or ground
1 cup Loma Linda Diced Chik, drained and shredded
¼ cup onion, finely chopped
1 teaspoon lemon juice
1 tablespoon mayonnaise
1 teaspoon Mckay’s Chicken Style Seasoning
2 eggs
1 tablespoon or more cracker meal
Coating Mix:
½ cup flour
½ cup cracker meal
Instructions:
Put Vegetable Skallops and Diced Chik in grinder or shred in food processor. Mix all ingredients together well. Add cracker meal until desired consistency is reached. Form into patties and dip both sides in the coating mixture. Brown in skillet with oil or vegetable spray. Serve with tartar sauce or lemon juice.
Submitted by Julienne B.of Minnesota
1 can (19 ounce) Loma Linda Tender Bits, drained
Batter:
1/3 cup flour (Use garbanzo or almond flour for a nutty taste)
1 teaspoon Vegetarian Express Veggie Chick Seasoning
1 tablespoon wet mustard (any kind)
1/2 teaspoon sea salt
1/4 teaspoon paprika
1/3-1/2 cup water
Dry Mix:
3/4 cup flour
1/4 cup nutritional yeast
2 tablespoons arrowroot powder (optional)
1 teaspoon dried parsley
1/2 teaspoon sea salt
Directions: Tear Tender Bits in half. Combine batter ingredients using just enough water to make a pancake thickness batter. Combine dry mix ingredients in a separate bowl. Coat the Tender Bits in batter then toss them in the dry mix. Fry in lightly oiled skillet or bake in oven at 350 degrees until coating is dry and browned.
Submitted by Rachel S. of North Carolina
Slow Cooker Chik'n & Dumplings
Ingredients:
1 can Tender Bits, drained and chopped into ½ inch pieces
2 medium onions, chopped
5 medium carrots, peeled and chopped
7 cups of water
¼ cup nutritional yeast
3 bay leaves
1 tablespoon sea salt
1 tablespoon dried parsley
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon sage
1 teaspoon thyme
1 teaspoon rosemary
Dumpling ingredients:
2 cups all-purpose flour, whole wheat pastry flour, or gluten-free baking mix
2 teaspoons aluminum-free baking powder
1 teaspoon fine grain salt
1 teaspoon dried dill
¼ cup Earth Balance vegan buttery spread
½ - ¾ cup unsweetened non-dairy milk
Directions: Spray slow cooker crock or line it with disposable slow cooker liner. Combine onions, carrots, Tender Bits, water, nutritional yeast, bay leaves, sea salt, spices, and Bragg or soy sauce in slow cooker and stir. Set slow cooker on low for 7-8 hours or high for 4 hours. When 40 minutes remain of the cooking time turn the slow cooker up to high.
In a bowl mix the flour, baking powder, salt, and dill. Add the Earth Balance and cut it into the flour mixture with a pastry blender, cross-cutting with 2 butter knives, or with back of the fork until mixture resembles coarse crumbs. Add non-dairy milk just until dough forms and pulls away from sides of bowl. Turn dough out onto lightly floured surface and knead 10 times, then roll or press into ¼ inch thickness. Slice into squares and add to slow cooker, gently stirring to incorporate dumplings. Close lid and cook on high for 30 minutes. Gently break apart dumplings if necessary and enjoy.
Submitted by Melita B. of North Carolina
Saucy Ranch Tender Bits Casserole
1 can (19 ounce) Loma Linda Tender Bits, drained
2 cups cooked rice
1 tablespoon Vegetarian Express Saucy Ranch Seasoning
1/2 cup diced celery
1/2 cup diced yellow, orange and red bell peppers
1 small onion, minced
1 packet Mayacamas Savory Herb Gravy Mix
Directions: Cut Tender Bits into small pieces. Mix all ingredients together and place in greased 9x9 casserole dish. Bake at 350 degrees until heated through (about 30 minutes).
Submitted by Steve J. of North Carolina