Crackers no oil

 Easy. Here is a link to the video: https://youtu.be/MUsmbiKlMtA

It basically takes a grain plus water and whatever seasonings you desire. She said you can use any grain.

My opinion— I will have to experiment more- good with a spicy dip. But! I would like to enjoy them by themselves- want a crispier finish and maybe everything bagel spices actually mixed into batter. 

If you don’t cut them and do this thicker style would be good base for pizza!

For a buckwheat cracker that I REALLY Love try this: https://nannykimsrecipes.blogspot.com/2023/09/buckwheat-crackers-vegan-gf-oil-gree.html?m=0

1 1/4 cup whole grain (millet, quinoa, oat groats, farro, rice - any whole grain!)

1 cup water ( I might try a tiny bit of dill pickle juice as an experiment—)

Pictured above are millet crackers with garlic powder, onion powder and salt. I prefer them more crispy so next time I will spread the batter thinner. Go to video or blog for information. https://www.thejaroudifamily.com/post/three-ingredients-whole-food-plant-based-cracker-gluten-free-oil-free

Link to her blog

Black bean brownies/ vegan

My husband and I were surprised by joy on these!!

We sprinkled a few non dairy chocolate chips on top to melt while hot- spreading them a bit with a silicone spatula.Then if you are not vegan-just a bit of powdered sugar sprinkled lightly when serving. The batter is thick , but that’s how it is supposed to be. Cook in parchment lined 9 by 5 or 6 bread pan 

Ingredients are as follow , but go to link for details on how to!

1 (15 oz) can black beans drained and rinsed 

2 tablespoons ground chia seeds 

1/3 cup water 

1/4 cup peanut butter 

1/2 cup cocoa powder 

2 teaspoons vanilla extract 

1/2 cup ground oats

1/3 cup maple syrup 

1 teaspoon baking powder 

1/4 teaspoon salt 

Optional: 1/4 teaspoon espresso powder. 2-3 oz dairy free chocolate chips.

Directions: https://elavegan.com/wprm_print/15553

Or here https://elavegan.com/vegan-black-bean-brownies/
 

Oat cookies dairy free oil free

My favorite/ use gf oats if needed and dairy free chips if desired.  Makes about 9 cookies, Bake at 360F for 15 minutes on parchment lined baking sheet or silicone.

Basic recipe:

2 bananas 

1 cup quick rolled oats (I like regular rolled oats better now)

Mash the bananas with a fork really well and stir in the oats. If the bananas are really big you may need an extra handful of oats. 

Optional additions which I sometimes use all of at once 😆:

Chocolate chips ( dairy free ones if needed)

Raisins

Walnuts

Peanuts

Unsweetened coconut flakes (a tablespoon)

Cinnamon 

I just eyeball the additions. You can have it plain however, and they are still good. Plain can be used for breakfast 😆.

I freeze these and just nuke them when desired. If you have kids you won’t be able to freeze them because they will be eaten immediately,

Bake as described at the top.

 

Chopped salad

 Loving our salad chopped small with following ingredients:

Spinach 

Romaine 

Radish

Cucumber 

Carrots 

Red cabbage 

Red onion

Olives

Pecans

Celery 

Dressing: loving homemade honey mustard dressing recipe -mix well and use as much as desired. Great on cooked greens as well. Can use Dijon in place of regular mustard. 

1/2 cup white wine vinegar 

3 tab regular mustard

3 tablespoons honey (more if too tart)

1/3 cup water— but I usually put more to make less tart

Potato salad/no mayonnaise

Above is using golden potatoes peeled and below are red potatoes not peeled. I prefer the above!

 We like this. Pictured above is 1 serving. Our

 son made it and he did not have dill so he added relish and a bit of pickle juice. He only had tiny potatoes so left the skin on— still good ☺️

The online recipe is here including directions: https://wellyourworld.com/blogs/youtube-videos/potato-salad

I  am just listing the ingredients for shopping purposes.

Ingredients 

6 russet potatoes- peeled and cubed ( I like the golden potatoes!)

3 celery stalks diced 

1/2 diced red onion ( depending on size)

2 tablespoons chopped dill (fresh)(I like dill pickles chopped when I don’t have dill and even if I do have dill! To taste.

Black pepper and paprika 

For the dressing;

1/2 cup water

1/2 cup cashews 

3 tablespoons lemon juice 

2 tablespoons Dijon mustard 

2 teaspoons apple cider vinegar 

2-4 garlic cloves 

Dice and cook potatoes just till done-/ you don’t want overdone. Mine took less than ten minutes I think. It depends on your potatoes and how small you cube them and the type.

Rinse in cold water when done. 

While potatoes are cooking blend sauce ingredients in high speed blender. 

Combine everything in large bowl mixing carefully. Cool in fridge for best flavors, but this even tastes good warm.

Corn oat muffins no oil or dairy

Very easy recipe. This can be found in the Engine 2 cookbook  page 111 or at this link: https://www.copymethat.com/r/D6Fw5gBYv/engine-2-kickin-corn-muffins/

 It made 9 for me instead of 12. Takes mine more like 16 minutes. Good with blueberries too.

Actually the full recipe and directions can be found here: https://veggiesue.blogspot.com/2018/10/ann-jane-kickin-corn-muffins.html?m=1

The ingredients in my book are:

1&1/4 cup oat flour

1& 1/4 corn flour/cornmeal (me Palmetto brand)

3 tablespoons flaxseed meal

1/2 teaspoons baking soda

1/2 cup maple syrup 

1 cup water 

go to link or book for directions, But note: Video instructions:

Do NOT mix the water and flaxseed together. Add the dry flax meal to the flours in the bowl.
Use any grind cornmeal.
If 1/2 cup maple syrup is too much, use less syrup and increase the water.

Love these with blueberry spreadable fruit by Polaner
 

Granola fast/ no oll

Can’t stop eating this. I actually just made 1:2 of the recipe below.

Ingredients :

2 cups oats ( I used gf rolled oats quick ones as it was all I had and it still came out fine)

1/3 cup maple syrup 

1/3 cup applesauce (made my own)

Handful chopped pecans

Handful slivered almonds

1/8 tsp to 1/4 tsp ground cardamom 

Sprinkle salt and cinnamon to taste

Preheat oven 350F.

Mix the above ingredients (you can wait on the nuts and add them after cooking, along with raisins and coconut flakes)and press down on parchment lined pan.  Bake 10 minutes then flip. Bake another 5 to 10 minutes until crunchy. Watch carefully last minutes as it can brown fast. Note: the quick oats take about 15 minutes. Sometimes I turn the oven down to the 200’s after the first 15 minutes and let it crisp further for a while.

Additions after cooking: raisins or other dried fruit, coconut flakes.

For a different version that uses sweet potato for the sweat part there is a recipe to be found at the following link— this one takes a looooong time in the oven and I have to add a lot of things to it afterwards- raisins, coconut, nuts and fruit— just not as tasty as the recipe above. https://nutritionfacts.org/recipe/groatnola/

Sometimes I use:

3 cups whole oats

1/2 large sweet potato mashed

1/2 cup applesauce 

1 teaspoon cinnamon 

Mix all together placing in parchment lined pan baking at 350 for 10 minutes then flipping and cooking 10 more minutes then reduce heat to 250 and cook around 40 minutes or until crisp as you like it.

Remove from oven and add raisins, nuts, coconut or whatever.
 

Vegan brats

Ok— so the second time around I did use the Spring roll wraps— loved them. 

Above without the spring roll wraps, below much better with the spring rolls.

 I love these/ here is the link for the American style: https://plantstrong.com/epic-brats/.

Yes, I didn’t have a hotdog bun, nor did I have the spring rice wraps to form them in, but so tasty. I did a combination of broiling them in a pan with parchment and also in nonstick skillet 

Even the American mixture itself in the bowl is delicious just as is for wraps. So get the book or go to the link!

But the second time I did have the spring roll wraps.  With the wraps I cooked them in my 

Cuisinart panini press. I didn’t push down hard—just let the top come in contact with the brats. I cooked half of them at a time. I did 3 minutes on a side and turned a third time for a total of about 9 minutes or so until both sides were getting crispy and a bit brown. I squeezed them back up with my prongs as the press flattens them a bit.

    Made about 10 brats for me.

The link I gave gives other details and at the bottom of that page has a link to the video.

Video link:https://youtu.be/5aqM1b6q1W4?si=K1bsOaRLMPK1ePTT

Almond crackers

 EASY!!! I added salt, garlic powder and dried crushed rosemary.GF, dairy free and no added oil. Takes minutes!! These are even great frozen and eaten frozen!

Found this recipe here: https://www.powerhungry.com/2022/02/02/easy-no-roll-almond-flour-crackers/

The post gives lots of easy directions and they give the oil version and the oil free directions in the notes. 

Ingredients 

3/4 cup finely ground almond meal

2 tablespoons water 

Whatever seasoning you desire

Go to link for other details. Also she has an Instagram account with loads of recipes @powerhungrycamillia

300 F 10-13 min makes 20 nice sized one or up to thirty really small ones.

Creamed cannellini pasta sauce

 

Nice way to use cannellini beans. I cooked too much pasta so I added some marinara sauce to it 🤣/ I like it this way. We also added chopped green olives, and Italian seasoning, nutritional yeast, and fresh basil.  Here is the link for the original recipe: https://vegancocotte.com/white-bean-pasta-sauce/

Original ingredients:

Ingredients

• 8.8 oz (250 g) pasta
• 3 tablespoons olive oil, divided ( me omit )
• 2 cans (14 oz/ 400 g) cannellini beans ( I used one and just mashed it thoroughly with a potato masher in the pan)
• 2 medium red onions, diced (I only used part of a large one since I used only one can of beans)
• 2 large garlic cloves, chopped
• 1/4 teaspoon red chili flakes (me just a bit)
• 1 tablespoon fresh thyme, finely chopped
• 2 cups baby spinach
• 1/2 cup sundried tomatoes, chopped (didn’t have any so-sautéd some cherry tomatoes with the purple onions).
• 1/2 cup roasted red pepper, chopped
• Salt and pepper to taste

Go to link for the directions. I added the additional ingredients mentioned. At very end sprinkled some nutritional yeast and powdered cashews.

Arugula vegetable soup/ Soup with arugula

I needed a way to have arugula since eating it raw can sometimes be too bitter and or spicy. I found several recipes here for cooked arugula: https://www.mtairynews.com/features/53051/big-bad-greens-arugula-out-of-control

The one below is a nice light soup good to serve with sandwiches or whatever.

The one below I have copied for the most part:

Pot Herb Soup (Mustard Greens, Spinach, Arugula)

You can-“Simmer some potato gnocchi in the soup just before serving. The tender mouthfuls of potato are so nice with the greens. Trader Joe’s sells gnocchi ready to heat and eat. Or serve this with garlic-rubbed croutons floating in the soup. “I didn’t use the gnocchi, but it would be very nice. Anyways cooking the arugula this way is great.

1 onion, finely diced

1 leek, white part only, chopped

1 stalk celery, diced

1 large carrot, chopped into small pieces

1 large baking potato cubed

1/3 cup chopped parsley and celery leaves, mixed

2 bay leaves

7 cups chicken broth, divided (I used vegetable broth and did add a few dried chicken bullion)

4 cups mustard greens stems removed and chopped (I didn’t have these😂 so just add more of spinach and arugula))

Salt

3 cups spinach leaves, stemmed and finely chopped

2 cups arugula leaves, stemmed and chopped

In a large, wide soup pot, cook the onion in the oil over high heat for about a minute. Add the leek, celery, carrot, potato, parsley mixture and bay leaves. Turn the heat to medium and cook, stirring frequently, for 5 minutes. Add 1 cup of the broth and the mustard greens, toss with 2 teaspoons of salt and cook, covered, until the greens have wilted down, about 5 to 7 minutes. Add the rest of the stock, bring to a boil, then simmer, covered, until the mustard is tender and mild, 25 to 35 minutes.

Add the spinach and arugula and cook until tender and bright green, about 3 to 5 minutes. Taste for salt and season with pepper.

Oatmeal pizza

This is delicious— I found this posted on Facebook. The only thing I would change is I cooked it probably 5 or 10 minutes longer. I used a 13 by 9 parchment lined dish and transferred it to a cookie sheet on the parchment for the extra minutes. I topped with a little extra sauce when serving. I used the sauce below in the recipe and then used some other for topping. ALSO this would be great as a dip especially with some can of corn chip.

 Sorry found out I couldn’t share.the oatmeal pizza recipe itself.This recipe came from well your world private membership. So it is on my fridge 🥴

Ps not the consistency of pizza but really tasty. 

Swiss Chard

 

Very tasty recipe and I omitted the oil. Recipe found here: https://www.healthyseasonalrecipes.com/simple-sauteed-swiss-chard/print/18249/

Ingredients 

Swiss chard — one or 2 bunches 

One good sized onion chopped 

Pinch of nutmeg and thyme

3 cloves garlic

Salt and pepper 

Water

Balsamic vinegar after cooking 2 Or more teaspoons.

See link for details. Basically you chopped the stems and cook them with the onions and seasonings (I did use a small bit of olive oil spray, but you can use just a bit of water or broth. After they are tender around 8 minutes you then add the chopped greens with a few tablespoons of water. Cover and cook 2-3 minutes until greens wilted. Remove from heat and add balsamic vinegar which really makes the difference in flavor. You can do different additions which the link gives at the end— such things as slivered almonds or golden raisins etc.

Bacon tofu

 This hits the spot. I found this on Facebook.

I did have to turn my oven up higher to 425 and I ended cooking it more like 20 minutes per side. Next time I will turn it up to 425 at the start and it may reduce cooking time. Not sure if the foil on the pan hindered the timing. Next time I’ll try parchment. 

Here is the original recipe; 

ingredients
8 oz extra-firm or super-firm tofu
1/4 cup low-sodium soy sauce (use tamari for gluten-free)
1 tbsp maple syrup
1 tbsp tomato paste(substituted ketchup)
1 tbsp liquid smoke
1 tsp apple cider vinegar
1/2 tsp ground black pepper(me-just a sprinkle)
1/4 tsp smoked paprika
1/4 tsp onion powder
1/4 tsp garlic powder
2 tsp olive oil (I omit)

Instructions
Drain the tofu. If not using vacuum packed super-firm tofu, wrap it in a clean towel and stack a heavy object (like a cast iron pan) on top of it to press out excess liquid. (Or, use a tofu press if you've got one). Leave the tofu to press while you measure out the other ingredients.
Preheat the oven to 400 degrees Fahrenheit. Place a metal rack on top of a baking sheet and lightly grease it. (If desired, put a piece of parchment on the baking sheet to catch drips, for easy cleanup).
Whisk together the remaining ingredients in a medium sized bowl.
Cut the tofu into thin strips, approximately 1/8 inch thick. Take each tofu slice and dip it fully into the marinade, then place it on the prepared baking rack. Repeat until all of the tofu slices are dipped, spacing them out evenly on the rack. Set aside the excess marinade.
Bake for 10 minutes. Remove the baking sheet from the oven. Gently flip over each piece of tofu. Brush or dab the tops of each tofu piece with some of the remaining marinade. Return to the oven and bake for another 5 to 10 minutes, or until browning around the edges and starting to take on a firm texture - it can burn quickly so keep a close eye on it. Remove from the oven, let cool, and enjoy!

Sweet potato curry

 Serve on rice. I added 2 apples, some golden raisins..,And some fresh cauliflower to mine. Note: the ingredients below were a tad too hot for me so next time use less. This was way less than the original called for🤪.This was way too hot for us..

INGREDIENTS 

3 cups cubed sweet potatoes ( was about 1 and 1/2 large potatoes)

1 cup chickpeas from can ( I use the whole can which is about 1 and 1/2 cups)

1 can diced tomatoes drained 

1/2 chopped purple onion

3 cups fresh spinach 

Juice from 1 lime

3 minced cloves of garlic

NOTE: reduce greatly the amount of seasoning for us;

1/2 tablespoon garam masala ( I use about 1/2 teaspoons)

1/2 teaspoon curry powder ( me- about 1/4 teaspoons)

1/2 teaspoons paprika ( me less)

1/4 teaspoon cumin 

I add turmeric ( about 1/2 teaspoons)

1 can(13.5 ounces) lite coconut milk— I use about 2 cups of the drinkable kind as less fat)

Salt and pepper to taste

Optional: a cup or so cauliflower, 2 apples with skin chopped . At end 1/4-1/2 cup golden raisins.

DIRECTIONS 

In my largest iron skillet cook onions and tomatoes for about 8 minutes until onions are tender and any leftover liquid in tomatoes is evaporated.

Add sweet potatoes, chickpeas, coconut milk and seasoning.  Also add cauliflower and apples if using. Cook covered 20-30 minutes until sweet potatoes are tender. 

Add 3 cups fresh spinach, raisins, and lime juice. Cover and after a minute turn off heat. Stir spinach until wilted, 

Serve over rice.

Chocolate date bars

 You can make small balls or little bar bites

1/2 cup chopped unsweetened dates soaked in water for an hour or so and then drained. You want them soft.

1/2 cup oats (I used quick)

1/2 teaspoon cinnamon 

1 & 1/2 tablespoons unsweetened cocoa powder 

Handful unsweetened shredded coconut 

Tablespoon peanut butter (optional)

Blend in food processor and form in balls or spread in small pan for bar bites. Cool in fridge. Delicious.? I like adding the peanut butter as it holds together well. I found soaking the dates is needed with the brand I buy, otherwise it is too crumbly.

Zucchini salad 2

 Easy and nice

Spirals of zucchini 

Cherry type tomatoes cut up

Black olives Italian dressing 

Toss 

Red cabbage broccoli salad

 

Small head of broccoli chopped 

Red cabbage chopped- a cup or so

Golden raisins 

Slivered almonds 

Mix with favorite Italian dressing with a tablespoon or 2 or 3 of orange juice

Waffles- dairy free, oil free

 

. I enjoyed this. I did only make half the recipe and it made about 7 waffles about 4” by 3”.each. Pictured is 4 of the waffles, Below is the full recipe.

4 cups gf rolled oats (sometimes I use a bit more- if batter too thin.

3 cups plant based milk 

2 bananas (ripe)

I tablespoon vanilla 

1 tablespoon baking powder 

Optional mu hubby adds flaxseeds to his( 1 tablespoons for 1/2 of the recipe,)

Mix in blender and cook as usual. PS I like to toast mine in the toaster forr extra crispy texture after cooking first in waffle maker. Good reheated this way as well.

My waffle maker takes about 7 -8 minutes for these particular waffles. Normally it takes 5 minutes for the other kind of waffles. But these are 7. You wait till the iron is not sticking closed on mine.

Ps if adding flaxseed if you let the batter rest a bit it gets thicker. If I overfill mine it takes longer than 8 minutes. 

Note: we toast these if we want them extra crispy.

Basil pesto without liquid oil

 Nice especially with pasta or gnocchi 

1 overflowing cup of basil leaves

A couple of baby spinach leaves 

1/4 cup walnuts

1 -2 tablespoon of lemon juice however much you like,

1 teaspoon of minced garlic

Salt  to taste 

Enough added water to purée in food processor 

Gnocchi gf

 Fun dish. I haven’t had gnocchi for about 20 years! You can get help on all the detailed how to do here https://www.glutenfreepalate.com/gluten-free-gnocchi/#mv-creation-455-jtr

For my part I did about 1/2 the recipe, but not sure. This made 4 servings for us. This is my list of ingredients:

2 large baking potatoes 

1 cup plus about 1/4 cup more of King Arthur gf measure for measure flour,

1/2 teaspoon of salt

Garlic powder would be nice too.

For serving:

We used a veggie pasta sauce, some homemade basil pesto, and some vegan pinto meatballs. Recipe for pinto beanballs here https://nannykimsrecipes.blogspot.com/2019/08/meatballs-vegan-gf.html?m=1

Directions:

Peel, chop, potatoes and cook for 15 minutes or until tender. Drain and mash them. Let them cool about 5-10 minutes in fridge. Add the flour enough to make it like play dough consistency (I had to add a tiny bit of water by wetting my hands a little when forming the ropes) along with salt and garlic powder if using. (Note- if your gf doesn’t have xanthan gum you may need to add 1/4 teaspoon.)

Dived dough into 1 inch long ropes or rolls and slice into bite sized equal pieces. You can mark sides of pieces with a fork— link shows how.

Place them in boiling salted water. Cook until they rise to the top and float . Mine took about 2-3 minutes. 

Remove with a slotted spoon and serve with basil pesto and pasta sauce or whatever.

Brown Rice salad

 

Tasty and also good in a wrap with hummus and picante sauce.

2 medium yellow squash lightly cooked

1/2 cup cubed carrots cooked

1/2 cup garden peas thawed or lightly cooked

1/2 cup chopped red or yellow bell pepper 

4 green onions just white part minced 

2 cups coked, cooled brown rice

2 tablespoons chopped fresh parsley 

Dressing:

1 and 1/2 tablespoons lemon juice

1 tablespoons rice vinegar 

2 tablespoons sesame tahini (me a teaspoon)

1 tablespoons olive oil (me-omit)

1 or more tablespoons water

1/2 teaspoon ground cumin 

Salt and pepper to taste

Optional- 5-6 fresh mint leaves chopped 

Optional-5-6 drops tobasco sauce

Directions 

Mix together the salad dressing ingredients.Mix the rice vegetable ingredients and then mix dressing into it. Serve ,

Millet oat bread gf

 Simple ingredients so you can assemble fast. Make sure to rinse millet first. Nice taste, texture and some nice crunch on edges.

The details on how to do our here: https://www.powerhungry.com/2021/01/05/flourless-millet-oat-bread-vegan-gf/

Note: I have directions on fridge if link fails🤓

Here are the ingredients 

2 cups rolled oats (gf if needed)

1 and 1/2 cup water 

1 tablespoon vinegar (apple cider vinegar or a light vinegar or lemon juice)

1 cup whole millet

2 teaspoons baking powder 

1/4 teaspoon baking soda

Optional: 1/2 teaspoon fine sea salt

Go to link for all the directions.

Note: after mixing as the link tells how you must bake immediately as the reaction of vinegar to rising agent makes bubbles and creates a bit of height.

The link gives directions if your millet is already ground and if oats are already ground. That would be easier as they have to be ground. The measure changes if you have ground ones. The recipe gives a technique for grinding ingredients,

Lentil chili and macaroni

 Easy dish and tasty.

INGREDIENTS 

1 and 1/4 cup dry lentil beans 

8 cups vegetable broth

1  can (15 and 1/2 ounces) of crushed tomatoes 

1/2  of a large onion - chopped 

1/2 bell pepper- green- chopped

6 minced garlic cloves 

2 teaspoons chili powder ( more if you like)

1 teaspoon basil

1 teaspoon thyme 

2 teaspoons oregano 

2 bay leaves

Salt and pepper to taste

Macaroni of choice— I cook it separately 

DIRECTIONS 

Place onions and bell pepper which have been chopped into soup pot. Add a bit of the vegetable broth and cook 5 minutes or until softened. Add the rest of the ingredients including the rest of the broth EXCEPT leave out the macaroni. Cook 25-30 minutes or until your lentils are done to your liking.

Cook your macaroni separately and then serve together with as much of each as you desire.

Tofu scramble baked

 Easy and tasty for supper or breakfast!

Ingredients:

,One block extra firm Tofu broken into pieces with your hand to look like scrambled eggs. Squeeze out some of the water as you’re doing this, not reserving the water.

1 can pinto beans drained ( can omit)

1 bell pepper chopped small

1 potato chopped small

1/4 teaspoon turmeric 

1 teaspoon garlic powder 

2 teaspoons onion powder 

1/2 teaspoon salt

Black pepper sprinkle over.

Directions:

Preheat oven to 400 degrees F 

Break up tofu to look like scrambled eggs

Add the rest of the ingredients mixing gently. Place on a cookie sheet and bake for 25/or30 minutes or until veggies are tender.

Can serve with salsa or picante sauce by itself or in wraps.

Chicken tacos

Love this.

Ingredients 

1 rotisserie chicken or two large cooked chicken breasts— chopped or shredded 

Bottled barbecue sauce 

Mix the above two together— use as much sauce as desired.

Salsa: 

mix 2 cups frozen corn that have been thawed.

      1/2 cup chopped purple onion

      1 cup red or green bell pepper 

      Juice of one lime

      Pepper and salt to taste.

Serve the bq chicken with the corn salsa in hard or soft tacos.

Taco chicken soup

 Nice!

Ingredients

• 1 pound chicken breasts chopped
• 1 teaspoon olive oil
• 2 bell peppers, seeded and chopped
• 1 red onion, peeled and chopped
• 4 cloves garlic, minced
• 15 ounces black beans (drained)
• 15 ounces fire roasted diced tomatoes
• 8 cups chicken broth
• 1 fajita seasoning packet or taco seasoning 
• 1 and 1/2 cups cooked rice— optional— however much you want

I used an orange bell pepper as I was out. I also added a small summer squash.

Sauté the onions, peppers, and garlic about 5 minutes. Add all but the cooked rice. Cook everything about 20 minutes or until all is tender. Add rice at end. Note: I added the summer squash during the last ten minutes chopping really small.

Meatloaf/ vegetarian using impossible beef

 

This was nice especially because it is a change from using beans in a “ meatloaf “

I basically used the recipe found here: https://tyberrymuch.com/the-best-vegan-meatloaf-with-beyond-meat/

I did sub prepared bq sauce, omitted the egg and the bread crumbs, but did use the oats. Used one large onion instead of 2 medium. Also didn’t have parsley—had a red bell instead of green bell pepper— came out great.

Go to link for directions, but here are the ingredients listed. 

I only used 1 , 12 ounce package of impossible beef and didn’t realize it also called for a package of vegan sausage or another of the vegan beef!!!!!!!!  I also cooked mine less- did the 45 minute covered and then about 25 uncovered at the 375F temperature— maybe a tad more?

 

Ingredients

BBQ sauce—(can substitute picante for mixing in the vegan meat and use ketchup with added grain mustard and a bit of picante for the topping) or use ingredients below for the BQ sauce

• 15 oz tomato sauce 
• 1 cup ketchup 
• 5 tbsp brown sugar 
• 1/4 cup white vinegar 
• 1 tbsp vegan Worcestershire sauce 
• 1/4 cup yellow mustard 
• Salt and Pepper, to taste

Meatloaf

• 1 1/2 cups old fashioned oats, pulsed into a flour
• 2 medium yellow onions, quartered
• 2 stalks of celery, chopped into 3" pieces
• 1 green bell pepper, chopped into 3" pieces
• 1-2 tbsp olive oil (omitted)
• 2 cloves garlic, minced
• 1 13 oz package vegan frozen ground "beef", thawed, I used Gardein Beefless Ground (or sub more Beyond Meat)
• 1 14 oz package Beyond Sausages or Ground Beef  (omitted)
• 2 tsp garlic powder 
• 2 tsp dried oregano 
• 1/2 cup chopped fresh parsley 
• 1/4 cup fine bread crumbs (omitted)
• 1/4 cup Just Egg (omitted)
• 1/4 tsp salt & pepper

Go to link for directions— it came out well omitting one package of the “beef” when I omitted the egg, and extra bread crumbs.