Shepherd’s Pie

DSC06567

Ingredients

  • 2 potatoes, cubed
  • 1 tablespoon milk
  • 2 tablespoons butter or margarine
  • 1 onion, chopped
  • 6 oz baby portobello mushrooms
  • 1 cup frozen peas and carrots
  • 1/2 cup frozen corn
  • 2 cups frozen meatless crumbles
  • 1 cup beef broth
  • 2 tablespoons flour
  • 1 tablespoon Worcestershire sauce
  • rosemary, thyme, salt, and pepper

Directions

  1. Preheat the oven to 350º F.
  2. Boil potatoes for 15 minutes or until potatoes are soft. Drain water from potatoes. In a large bowl, mix boiled potatoes with milk and butter until mashed.
  3. Heat a large nonstick skillet over medium-high heat. Sauté meatless crumbles, onion, and mushrooms for 10 minutes.
  4. Add flour, beef broth, and Worcestershire sauce cook for 5 to 10 minutes, until broth has thickened. Season with rosemary, thyme, salt, and pepper, add frozen vegetables and cook for another 5 minutes.
  5. Spoon filling into a casserole dish. Top with mashed potatoes. Bake for 20-30 minutes.

Adapted from Cooking Nook.

Advertisements

Stuffed Peppers

DSC06482

Serves: 4 – Total time: 45 minutes

Ingredients

  • 4 bell peppers
  • 2 cups meatless crumbles
  • 1 onion, chopped
  • 1 cup shredded mozzarella cheese
  • 1 package precooked brown rice
  • 1/2 cup marinara sauce
  • garlic
  • oregano
  • salt
  • pepper

Directions

  1. Preheat oven to 350 °F.
  2. Remove the top from and deseed the bell peppers.
  3. Heat olive oil in a large nonstick skillet over medium-high. Add garlic and sauté for 1 minute. Add meatless crumbles and onion and sauté for 10 minutes.
  4. Prepare the rice according to package directions. Once the meatless crumbles mixture is cooked, mix in the rice, marina sauce, and cheese. Add oregano, salt, and pepper to taste.
  5. Stuff the peppers with the mixture and place in a baking dish. Bake uncovered for 30 minutes.

Adapted from The Unorthodox Epicure.

Cheeseburger Pizza

DSC02496

Ingredients

  • 1 pizza crust
  • 1 tablespoon olive oil
  • 2 cups meatless crumbles
  • 2 cups cheddar or jack cheese
  • green onions, chopped

Directions

  1. Preheat oven to 450°F.
  2. Heat a large nonstick skillet over medium-high and add meatless crumbles. Cook until heated through, about 10 minutes.
  3. Brush pre-cooked pizza crust with olive oil. Spread 1 cup cheese over entire crust. Top with meatless crumbles, green onions, and the rest of the cheese.
  4. Bake for 10 minutes.

Adapted from Boboli.

Black Bean Tostadas

Servings: 4 – Total Time: 30 minutes

Ingredients

  • 2 cups frozen meatless crumbles
  • 1 can black beans, washed and drained
  • 3 tablespoons salsa
  • 1/4 teaspoon black pepper
  • 4 flour tortillas
  • cooking spray
  • shredded lettuce
  • shredded Mexican cheese blend
  • sliced avocado

Directions

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add meatless crumbles to pan and cook for 2 minutes. Stir in black beans and salsa. Cook 2 minutes or until thoroughly heated.
  2. Preheat broiler. Coat both sides of the tortillas with cooking spray. Arrange tortillas in a single layer on a large baking sheet. Broil 1 minutes on each side or until crisp.
  3. Spread 1/4 of the meatless crumble mixture over each tortilla. Top each with shredded lettuce, cheese, and sour cream. Garnish with avocado.

Adapted from Cooking Light’s Fresh Food Superfast.

Tacos

Servings: 4  –  Total time: 15 minutes

Ingredients

  • 8 soft or hard taco shells
  • 3 cups frozen meatless crumbles
  • 1 + 1/2 tablespoon taco seasoning
  • 1/4 cup water
  • cooking spray
  • shredded Mexican cheese blend
  • shredded lettuce
  • diced tomatoes

Directions

  1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add meatless crumbles, taco seasoning, and water. Cook 5 minutes or until thoroughly heated.
  2. Fill each taco shell with cooked meatless crumbles, lettuce, tomato and cheese.

Adapted from EatingWell’s Taco recipe.