Vegetarian Gourmand Recipes – Meatless Makeovers

Three a long time ago I resolved to go “meatless.” It wasn’t a complicated decision as I was not a voracious carnivore to start with, even so there ended up a several dishes that I missed that contained meat and wondered how I was going to are living without these favorites.

Instead than resign myself to the idea that these dishes could hardly ever be converted above to a meatless standing, I made a decision to pull myself up by my vegetarian bootstrings (cotton, of class), and see if I could come across a way to convert these meat-ies to meatless.

The very first was my Grammy’s recipe for American Chop Suey, actually, almost everyone’s Grammy manufactured this or some variation of it. I attempted distinct strategies but this a single arrives the closest:

Meatless American Chop Suey

1 vidalia onion chopped
1-2 tbsp. butter
1/2 pkg Quorn (brandname) veggie grounds frozen
2 cans Campbells Tomato Soup
1 tblsp. catsup (indeed catsup, you can not actually flavor it, it just provides a loaded color to the sauce)
sea salt and pepper to taste

1 lb of your favored fancy pasta in its rigati type, that signifies with strains, or anything like like gemelli or rotini

Soften butter in a medium sized skillet in excess of small warmth. Add vidalia onion and gently saute right until translucent. Include frozen Quorn grounds and heat until thawed. Insert 2 cans soup and cook over minimal heat for 5-7 minutes. Add catsup salt and pepper and prepare dinner an supplemental 102 minutes.

Carry 4 quarts of h2o to a boil. Increase pasta and cook dinner right up until al dente. Drain thoroughly and incorporate sauce to pasta. Stir to incorporate entirely. Serve. Serves 4-6 people as a facet.

This upcoming a person is an adaptation of a Greek-Center-Eastern recipe for Dolma. I cherished this dish as a youngster summering on Cape Cod. A amazing Lebanese household “turned me on” to this dish and I have ultimately uncovered a way to make it meatless and breathtaking!

Veggie Dolmas

1 jar of Grapeleaves in brine

Filling:
2 cup basmati rice cooked
1/2 cup currants
1/2 cup of pine nuts floor
1/2 cup quorn grounds thawed
2 tbsp. dried mint (or 1/4 cup fresh new mint chopped fantastic)
1 tbsp. dried parsely (or 1/4 cup contemporary parsely chopped fantastic)
1 tsp dried oregano (or 1/8 cup fresh new oregano chopped fantastic)
1 tsp. sea salt
2 tsp pepper
1 compact can tomato paste

Juice of 2 lemons

Take away the grape leaves from the jar, rinse and unfold carefully and rinse once again. Lay paper towels and pat dry. Gently eliminate any stems that are nonetheless on the leaves.

In a massive bowl combine the filling elements collectively till they are very well included.

Thoroughly individual a handful of of the leaves and line the base of a 1-2 gallon stock pot.

To roll acquire a leaf, place 1 heaping tsp of filling in the centre of the leaf about 1/2 inch up from the bottom edge. Fold 1/2 inch up over the filling, fold each and every aspect towards the center, then beginning at the base once again roll the complete package deal up until you have a 1-2″ “log.

Proceed with the rolling method until you use up all the filling.

Line the rolled leaves up in a circular sample in the stock pot until all are in. Pour the juice of each lemons gently more than the rolled leaves. Position a meal plate on top rated with a stone in the center to maintain in put. Steadily add chilly drinking water till it just handles the leaves.

Provide contents to a boil then minimize and simmer for about 1/2 hour till tender. Drain water by holding on to stone to maintain plate in location and gently pour out cooking drinking water. Depart plate on till just about cool.

Remove plate and serve with simple yogurt, yummy.

These can be frozen in 1-2 serving dimensions for later on. I like to do it this way then microwave them for a minute and a 50 % for a quickie meal.