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Breaded veggie cutlets with potatoes & onion

Enjoy this great meat substitute. Your family will be amazed!!

 

 

4.0 from 1 reviews
Breaded veggie cutlets with potatoes & onion
 
Serves: 4
Prep time:
Cook time:
Total time:
 
Ingredients
  • For Veggie Cutlets:
  • 3 cups water
  • For hydrating: ½ Tsp. of each: cumin, turmeric, garlic & onion, powder
  • About 48 Veggie Cutlets (152g/5.4oz)
  • For coating mix:
  • 1 ½ Tsp. of each: garlic & onion powder, ground black pepper, & dried parsley
  • 1 cup dry, grated, plain breadcrumbs
  • ⅓ Tsp. sea salt
  • 2 large eggs, beaten
  • About 10'' olive oil cooking spray
  • For vegetables:
  • 1 cup eggplant, diced + 1 cup onion, sliced + 1 medium red pepper, strips + 1 medium potato, diced + 1 cup zucchini, sliced + 2 cloves garlic, minced
  • ½ Tsp. of each: parsley, paprika, oregano, & basil, ground
  • ¼ Tsp. sea salt
  • 2 Tbsp. Balsamic vinegar
  • 2 Tbsp. olive oil
  • 1 medium lime
Instructions
  1. Boil water with spices for hydrating
  2. Remove pot from heat and add Veggie Cutlets. Wait until tender (Approx. 5 min.)
  3. Drain Veggie Cutlets and remove excess liquid using a spatula.
Nutrition Information
Calories: 440 Fat: 14g Saturated fat: 2.5g Trans fat: 0g Carbohydrates: 48g Sugar: 11g Sodium: 590mg Fiber: 13g Protein: 29g Cholesterol: 95mg

Ingredients:    

For Veggie Cutlets:

  • 3 cups waterFor
  • hydrating: ½ Tsp. of each: cumin, turmeric, garlic & onion, powder
  • About 48 Veggie Cutlets (152g/5.4oz)

For coating mix:

  • 1 ½ Tsp. of each: garlic & onion powder, ground black pepper, & dried parsley
  • 1 cup dry, grated, plain breadcrumbs
  • ⅓ Tsp. sea salt
  • 2 large eggs, beaten
  • About 10” olive oil cooking spray

For vegetables:

  • 1 cup eggplant, diced + 1 cup onion, sliced + 1 medium red pepper, strips

+ 1 medium potato, diced + 1 cup zucchini, sliced + 2 cloves garlic, minced

  • ½ Tsp. of each: parsley, paprika, oregano, & basil, ground
  • ¼ Tsp. sea salt
  • 2 Tbsp. Balsamic vinegar
  • 2 Tbsp. olive oil
  • 1 medium lime

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Veggie cutlets with tomato sauce

Vegan recipa, veggie cutlets with tomato sauce

Enjoy this great meat substitute. Your family will be amazed!!

Veggie cutlets with tomato sauce
 
Serves: 4 (1 ½ cup each)
Prep time:
Cook time:
Total time:
 
Enjoy this great meat substitute. Your family will be amazed!!
Ingredients
  • 4 ½ cups water
  • For hydrating: ½ Tsp. of each: chili, cumin, garlic, & onion, powder
  • About 48 Veggie Cutlets (152g/5.4oz)
  • 3 Tbsp. olive oil
  • ½ cup of each: red & green bell peppers, chopped
  • 1 cup onion, chopped
  • 4 cloves garlic, minced
  • ½ medium lime
  • 2 cups no salt added tomato sauce
  • 1 Tsp. of each: basil, oregano, & paprika, ground
  • ¼ Tsp. ground black pepper
  • ½ Tsp. sea salt
Instructions
  1. Boil water with spices for hydrating
  2. Remove pot from heat and add Veggie Cutlets. Wait until tender (Approx. 5 min.)
  3. Drain Veggie Cutlets and remove excess liquid using a spatula. Set aside liquid.
Nutrition Information
Calories: 280 Fat: 12g Saturated fat: 1.5g Trans fat: 0g Carbohydrates: 23g Sugar: 12g Sodium: 320mg Fiber: 12g Protein: 22g Cholesterol: 0mg

 

INGREDIENTS

  • 4 ½ cups water
  • For hydrating: ½ Tsp. of each: chili, cumin, garlic, & onion, powder
  • About 48 Veggie Cutlets (152g/5.4oz)
  • 3 Tbsp. olive oil
  • ½ cup of each: red & green bell peppers, chopped
  • 1 cup onion, chopped
  • 4 cloves garlic, minced
  • ½ medium lime
  • 2 cups no salt added tomato sauce
  • 1 Tsp. of each: basil, oregano, & paprika, ground
  • ¼ Tsp. ground black pepper
  • ½ Tsp. sea salt
 Prep Time: 10 min.    Cook Time: 35 min.    Servings: 4 

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Breaded veggie cutlets with baked vegetables

Enjoy this great meat substitute. Your family will be amazed!!

Breaded veggie cutlets with baked vegetables
 
Serves: 4
Prep time:
Cook time:
Total time:
 
Enjoy this great meat substitute. Your family will be amazed!!
Ingredients
  • For Veggie Cutlets:
  • 3 cups water
  • For hydrating: ½ Tsp. of each: cumin, turmeric, garlic & onion, powder
  • About 48 Veggie Cutlets (152g/5.4oz)
  • For coating mix:
  • 1 ½ Tsp. of each: garlic & onion powder, ground black pepper, & dried parsley
  • 1 cup dry, grated, plain breadcrumbs
  • ⅓ Tsp. sea salt
  • 2 large eggs, beaten
  • ¾ cup soymilk, plain
  • About 15'' olive oil cooking spray
  • For vegetables:
  • 1 cup eggplant & 1 medium potato, diced
  • 1 cup of each: onion & zucchini, sliced
  • 1 medium red pepper, strips
  • 4 cloves garlic, minced
  • ½ Tsp. of each: parsley, paprika, oregano, & basil, ground
  • ¼ Tsp. sea salt
  • 2 Tbsp. Balsamic vinegar
  • 2 Tbsp. olive oil
  • 1 medium lime
Instructions
  1. Boil water with spices for hydrating
  2. Remove pot from heat and add Veggie Cutlets. Wait until tender (Approx. 5 min.)
  3. Drain Veggie Cutlets and remove excess liquid using a spatula.
Nutrition Information
Calories: 480 Fat: 16g Saturated fat: 2.5g Trans fat: 0g Carbohydrates: 51g Sugar: 12g Sodium: 620mg Fiber: 14g Protein: 30g Cholesterol: 95mg

 

INGREDIENTS

For Veggie Cutlets

  • 3 cups water
  • For hydrating:
    • ½ Tsp. of each: cumin, turmeric, garlic & onion, powder
  • About 48 Veggie Cutlets (152g/5.4oz)
  • For coating mix:
    • 1 ½ Tsp. of each: garlic & onion powder, ground black
    •  pepper & dried parsley
  • 1 cup dry, grated, plain breadcrumbs
  • ⅓ Tsp. sea salt
  • 2 large eggs, beaten
  • ¾ cup soymilk, plain
  • About  15” olive oil cooking spray

For vegetables:

  • 1 cup eggplant & 1 medium potato, diced
  • 1 cup of each: onion & zucchini, sliced
  •  1 medium red pepper, strips
  • 4 cloves garlic, minced
  • ½ Tsp. of each: parsley, paprika, oregano, & basil, ground
  • ¼ Tsp. sea salt
  • 2 Tbsp. Balsamic vinegar
  • 2 Tbsp. olive oil
  • 1 medium lime

Continue reading Breaded veggie cutlets with baked vegetables

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Mediterranean sandwich with red pepper-olive pate & meditterranean vegiie roll

Bring excitement to your lunch sandwich with our Red Pepper-Olive Pate spread and our Mediterranean Veggie Roll.

Mediterranean sandwich with red pepper-olive pate & meditterranean vegiie roll
 
Recipe type: vegan
Serves: 4 (1 sandwich each)
Prep time:
Total time:
 
Bring excitement to your lunch sandwich with our Red Pepper-Olive Pate spread and our Mediterranean Veggie Roll.
Ingredients
  • 8 Tbsp. Red Pepper-Olive Pâté
  • 8 slices (28g each) multi-grain bread, toasted
  • 2 cups fresh baby spinach
  • 12-1/4’’slices (224g) Mediterranean Veggie Roll
  • 2 medium (246g) sliced tomatoes
  • 1 medium (110g) sliced onion
  • ¾ cup sliced cucumber
Instructions
  1. Spread Red Pepper-Olive Pâté on bread.
  2. Top bread bottom with baby spinach and Mediterranean Veggie Roll.
  3. Add the rest of ingredients.
Nutrition Information
Calories: 400 Fat: 19g Saturated fat: 4g Trans fat: 0g Carbohydrates: 37g Sugar: 9g Sodium: 600mg Fiber: 12g Protein: 19g Cholesterol: 0mg

 

INGREDIENTS

  • 8 Tbsp. Red Pepper-Olive Pate
  • 8 slices (28g each) multi-grain bread, toasted
  • 2 cups fresh baby spinach
  • 12-1/4’’slices (224g) Mediterranean Veggie Roll
  • 2 medium (246g) sliced tomatoes
  • 1 medium (110g) sliced onion
  • ¾ cup sliced cucumber

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Stuffed tomatoes with mediterranean veggie roll & peppercorn pate

Try this Stuffed Tomato Recipe with our Mediterranean Veggie Roll and Peppercorn Pate, ideal for a healthy meal or a great introduction to your main course.

Stuffed tomatoes with mediterranean veggie roll & peppercorn pate
 
Recipe type: vegan
Serves: 4
Prep time:
Total time:
 
Try this Stuffed Tomato Recipe with our Mediterranean Veggie Roll and Peppercorn Pate, ideal for a healthy meal or a great introduction to your main course.
Ingredients
  • 4 large ripe tomatoes
  • 2 cups shredded romaine lettuce
  • 2 cups spinach leaves
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. olive oil
  • ½ Tsp. ground basil
  • ½ Tsp. garlic powder
  • ¼ Tsp. sea salt
  • 1 medium lime
  • 1 cup diced onion
  • 1 cup diced red pepper (roasted if desired)
  • 3-1’’slices (224g) Mediterranean Veggie Roll, diced
  • 1 medium (150g) Hass avocado, diced
  • 2 Tbsp. sliced raw almonds
  • 3 Tbsp. low sodium chopped ripe olives
  • 8 Tbsp. Peppercorn Pâté
  • 2 Tbsp. fresh parsley leaves
Instructions
  1. Cut off top of each tomato and scoop out pulp from tomatoes. Chop the pulp. Set aside.
  2. Salad: In a large bowl stir together pulp, lettuce, spinach leaves, 1 Tbsp. vinegar, oil, ¼ Tsp. basil, ¼ Tsp. garlic powder, and ⅛ Tsp. sea salt. Squeeze lime juice and toss to coat. Divide salad among 4 dinner plates.
  3. In a medium bowl combine rest of ingredients, except for parsley. Stuff tomatoes. Sprinkle parsley on top. Serve with the salad.
Nutrition Information
Calories: 320 Fat: 22g Saturated fat: 3.5g Trans fat: 0g Carbohydrates: 23g Sugar: 12g Sodium: 460mg Fiber: 12g Protein: 11g Cholesterol: 0mg

 

 Prep Time: 20 min.    Servings: 4 

NUTRITION INFORMATION PER SERVING:Calories 320, Total Fat 22g, Saturated Fat 3.5g, Trans Fat 0g, Cholesterol 0mg, Sodium 460mg,Potassium 1,160mg, Total Carbohydrate 23g, Dietary Fiber 12g, Sugars 12g, Protein 11g, Vitamin A 120%DV, Vitamin C 130%DV,Calcium 8%DV, Iron 15%DV.

Any substitution made to the ingredients will change the Nutritional Information per Serving.

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Fine herbs veggie roll lentil soup

Our Fine Herbs Veggie Roll will spice up your lentil soup with nutrition and taste.

Fine herbs veggie roll lentil soup

Fine herbs veggie roll lentil soup
 
Recipe type: Vegan
Serves: 4 (1 ¾ cups each)
Prep time:
Cook time:
Total time:
 
Our Fine Herbs Veggie Roll will spice up your lentil soup with nutrition and taste.
Ingredients
  • 4-1’’slices (300g) Fine Herbs Veggie Roll
    Fine herbs veggie roll
  • 1 medium red pepper
  • 1 large carrot
  • 2 medium potatoes
  • ½ cup leek
  • ½ cup celery
  • 1 cup dry lentils
  • 6 cups water
  • 2 cloves garlic, minced
  • 2 bay leaves
  • ½ Tsp. turmeric
  • ⅓ Tsp. sea salt
  • ½ Tbsp. soy sauce reduced sodium
  • ½ cup fine chopped fresh cilantro
  • 1 medium lime
Instructions
  1. Rinse lentils well and drain.
  2. Chop in small squares Fine Herbs Veggie Roll, red pepper, carrot, potatoes, leek, and celery.
  3. In a medium saucepan combine lentils, water and the rest of ingredients, except for cilantro
  4. and lime.
  5. Bring to a boil. Then reduce heat, cover, and simmer until lentils are soft (About 35 minutes).
  6. Add cilantro and serve with a squeeze of lemon.
Nutrition Information
Calories: 470 Fat: 14g Saturated fat: 3g Trans fat: 0g Carbohydrates: 58g Sugar: 7g Sodium: 600mg Fiber: 25g Protein: 25g Cholesterol: 0mg

 Prep Time: 10 min.    Cook Time: 40 min.    Servings: 4 
Fine herbs veggie roll lentil soup
Fine herbs veggie roll lentil soup

 

 

 

 

 

Fine herbs veggie roll
Fine herbs veggie roll

 

 

 

 

 

Fine herbs veggie roll
Fine herbs veggie roll

 

 

 

 

 

 

NUTRITION INFORMATION PER SERVING: Calories 470, Total Fat 14g, Saturated Fat 3g, Trans Fat 0g, Cholesterol 0mg, Sodium 600mg, Potassium 1,420mg, Total Carbohydrate 58g, Dietary Fiber 25g, Sugars 7g, Protein 25g, Vitamin A 90%DV, Vitamin C 60%DV, Calcium 10%DV, Iron 35%DV.

Any substitution made to the ingredients will change the Nutritional Information per Serving

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Baked potatoes with mushroom veggie roll

Try this baked potatoes recipe with a twist, featuring our Mushroom Veggie Roll. Perfect for a side dish and nutritious enough for a main course.

2-VR2-2-BAKED-POTATOES-WITH-MUSHROOM-VEGGIE-ROLL

Baked potatoes with mushroom veggie roll
 
Recipe type: vegan
 
Try this baked potatoes recipe with a twist, featuring our Mushroom Veggie Roll. Perfect for a side dish and nutritious enough for a main course.
Ingredients
  • 4-1’’slices (300g) Mushroom Veggie Roll
    Mushroom veggie roll
  • 3 cups eggplant
  • 1 cup onion
  • 1 medium red pepper
  • 3 medium potatoes
  • ½ cup leek
  • 2 cloves garlic, minced
  • 1 Tsp. rosemary
  • 1 Tsp. paprika
  • 1 Tsp. oregano
  • 1 Tsp. basil
  • 1 Tsp. turmeric
  • ⅓ Tsp. sea salt
  • 1 Tbsp. soy sauce reduced sodium
  • 4 Tbsp. olive oil
  • ¼ cup carrot juice
Instructions
  1. Preheat oven to 375ºF
  2. Cut Mushroom Veggie Roll, eggplant, onion, red pepper, potatoes, and leek in small squares. Put all in a large bowl.
  3. Add the rest of ingredients and mix.
  4. Place it in an oven dish and bake for 60 min. Turn once through the cooking time.
Nutrition Information
Calories: 500 Fat: 29g Saturated fat: 6g Trans fat: 0g Carbohydrates: 45g Sugar: 10g Sodium: 570mg Fiber: 14g Protein: 13g Cholesterol: 0mg

 Prep Time: 10 min.    Cook Time: 60 min.    Servings: 4  

Baked potatoes with mushroom veggie roll
Baked potatoes with mushroom veggie roll
Mushroom veggie roll
Mushroom veggie roll
Mushroom Veggie Roll
Mushroom Veggie Roll

NUTRITION INFORMATION PER SERVING: Calories 500, Total Fat 29g, Saturated Fat 6g, Trans Fat 0g, Cholesterol 0mg, Sodium 570mg, Potassium 1,390mg, Total Carbohydrate 45g, Dietary Fiber 14g, Sugars 10g, Protein 13g, Vitamin A 250%DV, Vitamin C 70%DV, Calcium 8%DV, Iron 15%DV.

Any substitution made to the ingredients will change the Nutritional Information per Serving.