Sheet Pan Fajitas with Chile-Lime Tempeh

Yield: 12 servings         1 recipe Chile-Lime Marinade        1 (8-ounce) package tempeh, sliced into ¼-inch strips        1 red bell pepper, cut into ½-inch strips        1 yellow or orange bell pepper, cut into ½-inch strips        1 poblano or Anaheim chili pepper, cut into ¼-inch strips        1 large onion, sliced into ¾-inch strips        8 […]

Wild Rice With Tofu

Try this healthier dish as a substitute for turkey and dressing.    1 (14-ounce) package extra firm tofu, drained 1 cup wild rice 2 cups vegetable broth 1 teaspoon olive oil ½cup diced yellow onion (approximately 1 small or ½ medium onion) 2 stalks celery, thinly sliced ½ teaspoon sage ½ teaspoon salt splash of soy […]

One-Step Red Lentil Dahl

This is a simple leave-it-and-go recipe for the slow cooker. Mix everything up and forget it until dinnertime! Serve over brown rice. ½ medium onion, chopped 2 rounded teaspoons garlic paste 2 rounded teaspoons grated ginger or ginger paste 1 (6-ounce) can tomato paste 1–2 rounded tablespoons mild curry powder 1 teaspoon ground cumin 4 […]

White Bean and Pumpkin Lasagna

Yield: 6 servings Total prep time: 20 minutes Total cooking time: 3-4 hours on low, or 1½-2 hours on high This lasagna is perfect for a meat eater who’d like to try a vegetarian dish. It’s easy to make and hearty. Add a nice spinach salad, and you’re all ready to have friends over for […]

Lentil Artichoke Stew

Yield: 6 servings ¼     cup vegetable broth 1     onion, chopped 2     large garlic cloves, pressed or minced 2     teaspoons ground cumin 1     teaspoon ground coriander 1     cup dry (uncooked) red lentils (3 cups cooked) 1     bay leaf 2     cups water juice of 1 lemon 2     24-ounce […]

Vegetables in Casserole

Ingredients: 1 c. steamed peas 1 c. steamed celery, diced 1/2 c. steamed carrots, sliced 1 c. sautéed onion 1/2 c. sautéed red pepper 2 c. sautéed mung bean sprouts 1/2 c. seasoned bread crumbs 1/4 c. toasted slivered almonds Directions: Mix vegetables with cashew white sauce (see Cashew White Sauce recipe under Appetizers and […]

Lentil-Orzo Casserole

Ingredients: 2 T. olive oil 2 med. onions, chopped 2 med. carrots, peeled and diced (1 cup) 8 med. cloves garlic, minced 1 c. dry brown lentils, rinsed 1 T. chopped fresh thyme 3 c. vegetable broth 6 oz. dry orzo pasta (1 cup) 1 14 1/2-oz. can diced tomatoes 1 1/4 c. boiling water […]

Tempeh Topper or Stuffer

Ingredients: 1/4 c. chopped onion 1 T. soy oil 1/2 t. minced garlic 1 c. medium salsa 2 c. diced tomatoes with juice 1/4 t. cumin 1 8-oz. package Tempeh, crumbled Directions: Over medium heat, sauté onions in oil until translucent. Add garlic; cook for 1/2 minute. Add salsa, tomatoes, cumin, and tempeh. Simmer for […]

Vegetarian Hash

Ingredients: 1/2 20-oz. can vegetarian steaks, drained and diced 2 T. vegetable oil 1 c. onion, chopped 1 T. flour 1 14 1/2-oz. can tomato pieces, undrained 1 15-oz. can tomato sauce 1 8-oz. can mushroom stems and pieces, drained 1 medium green pepper, chopped 1 stalk celery, chopped 1/2 t. salt, or less 1 […]