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Avocado sandwich with tomato veggie roll

Enjoy the taste of avocado bringing out the flavor of our Tomato Veggie Roll

Avocado Sandwich

Avocado sandwich with tomato veggie roll
 
Cuisine: Vegan
Serves: 4
Prep time:
Total time:
 
Enjoy the taste of avocado bringing out the flavor of our Tomato Veggie Roll.
Ingredients
  • 3-1’’slices (224g) Tomato Veggie Roll
    Tomato Veggie Roll
  • 1 medium (150g) Hass avocado
  • 2 medium (246g) tomatoes
  • ⅓ cup onion
  • ⅓ cup chopped fresh cilantro
  • 1 Tbsp. olive oil
  • ½ medium lime
  • 8 slices (28g each) multi-grain bread, toasted
Instructions
  1. Cut Tomato Veggie Roll, avocado, tomatoes, and onion in small squares and put them in a medium bowl.
  2. Add the rest of ingredients and squeeze lime on top.
  3. Mix together and it is ready to put it in bread.
Nutrition Information
Serving size: 1 Sandwich Calories: 410 Fat: 21g Saturated fat: 4g Trans fat: 0g Carbohydrates: 39g Sugar: 10g Sodium: 640mg Fiber: 13g Protein: 17g Cholesterol: 0mg

 

Avocado Sandwich
Avocado Sandwich

Tomato Veggie Roll

Tomato Veggie Roll

Tomato Veggie Roll
Tomato Veggie Roll

NUTRITION INFORMATION PER SERVING:
Calories 410 Total Fat 21g, Saturated Fat 4g, Trans Fat 0g, Cholesterol 0mg, Sodium 640mg, Potassium 890mg, Total Carbohydrate 39g, Dietary Fiber 13g, Sugars 10g, Protein 17g, Vitamin A 15%DV, Vitamin C 25%DV, Calcium 15%DV, Iron 35%DV.

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

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Veggie cutlets with strawberry-spinach salad

Vegan recipe, veggie cutlets with strawberry spinach salad

Prepare the perfect meal with this Veggies and Fruit combination that will satisfy your taste buds.

Veggie cutlets with strawberry-spinach salad
 
Recipe type: vegan
Serves: 4
Prep time:
Cook time:
Total time:
 
Prepare the perfect meal with this Veggies and Fruit combination that will satisfy your taste bu
Ingredients
  • 3 cups water
  • For hydrating:
  • ½ Tsp. of each: paprika, cumin, garlic & onion, powder
  • About 48 Veggie Cutlets (152g/5.4oz)
  • ⅓ Tsp. sea salt
  • For sauté:
  • 1 ½ Tsp. of each: garlic & onion powder, ground paprika, & dried parsley
  • 3 Tbsp. olive oil
  • 1 ½ medium lime
  • 6 cups fresh baby spinach
  • 1 Tbsp balsamic vinegar
  • 1 ½ cup strawberries, sliced
  • 20 cherry tomatoes (2 ¼ cups), halved
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: 280 Fat: 12g Saturated fat: 1.5g Trans fat: 0g Carbohydrates: 20g Sugar: 10g Sodium: 240mg Fiber: 16g Protein: 22g Cholesterol: 0mg

INGREDIENTS

    • 3 cups water
    • For hydrating:
      • ½ Tsp. of each: paprika, cumin, garlic & onion, powder
    • About 48 Veggie Cutlets (152g/5.4oz)
    • ⅓ Tsp. sea salt
    • For sauté:
      • 1 ½ Tsp. of each: garlic, onion, paprika, & dried parsley
    • 3 Tbsp. olive oil
    • 1 ½ medium lime
    • 6 cups fresh baby spinach
    • 1 Tbsp. balsamic vinegar
    • 1 ½ cup strawberries, sliced
    • 20 cherry tomatoes, halved
 Prep Time: 8 min.   Cook Time: 15 min.   Servings: 4 

INSTRUCTIONS FOR HYDRATING

  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.

DIRECTIONS

  1. Hydrate Veggie Cutlets (See instructions).
  2. In a small bowl combine salt with spices & herbs for sauté. Sprinkle Veggie Cutlets evenly.
  3. In a large nonstick skillet, heat 2 Tbsp. oil.  Sauté Veggie Cutlets, squeezing half of lime juice on them when turning through the cooking time
  4. In a medium bowl toss together spinach, rest of oil, balsamic vinegar, and rest of lime juice.
  5. Place spinach salad on half each plate. Top with strawberries and cherry tomatoes.
  6. Divide Veggie Cutlets among plates. Serve immediately.

NUTRITION INFORMATION PER SERVING: Calories 280, Total Fat 12g, Saturated Fat 1.5g, Trans Fat 0g, Cholesterol 0mg, Sodium 240mg, Potassium 1,520mg, Total Carbohydrate 20g, Dietary Fiber 16g, Sugars 10g, Protein 22g, Vitamin A 110%DV, Vitamin C 110%DV,         Calcium 20%DV, Iron 45%DV.

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

– – – – – – – – –

Enjoy your Veggie Cutlets recipes, adding to your meal juices or fruits with high levels of vitamin C:

    □  Acerola (West Indian cherry), cranberry, grapefruit, guava, kiwi, lemon-lime, mango, cantaloupe-honeydew melon,

        orange, papaya, pineapple, raspberry, strawberry, tangerine

    □  Vegetable juices with: carrot, onion, bell pepper (yellow, red & green), spinach, tomato

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Vegetarian mexican fajitas with veggie cutlets

Enjoy an easy and tasty way to have a Mexican night with your family
with this fabulous fajita recipe.

Vegetarian mexican fajitas with veggie cutlets
 
Recipe type: vegan
Serves: 4 (1 fajita each)
Prep time:
Cook time:
Total time:
 
Enjoy an easy and tasty way to have a Mexican night with your family with this fabulous fajita recipe.
Ingredients
  • 3 cups water
  • ¾ Tsp. Chili powder
  • ½ Tsp. Garlic powder
  • ¼ Tsp. Onion powder
  • ¼ Tsp. of each: paprika, cumin & black pepper, ground
  • About 48 Veggie Cutlets (152g/5.4oz)
  • 3 Tbsp. canola or olive oil
  • 1 large (150g) onion, sliced
  • 3 medium (120g) bell peppers (red, yellow, and green), sliced
  • 4 cloves garlic, minced
  • ⅓ Tsp. sea salt
  • 1 medium lime
  • 4-8'' (50g) flour tortillas
  • ¼ cup Low-sodium tomato chili sauce
  • 2 Tbsp. reduced-fat sour cream
Instructions
  1. Boil water with: ½ Tsp. Chili powder and rest of spices
  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: 16g Saturated fat: 3g Trans fat: 0g Carbohydrates: 49g Sugar: 11g Sodium: 450mg Fiber: 12g Protein: 25g Cholesterol: 5mg

 

INGREDIENTS

  • 3 cups water
  • ¾ Tsp. Chili powder
  • ½ Tsp. Garlic powder
  • ¼ Tsp. Onion powder
  • ¼ Tsp. of each: paprika, cumin & black pepper, ground
  • About 48 Veggie Cutlets (152g/5.4oz)
  • 3 Tbsp. canola or olive oil
  • 1 large (150g) onion, sliced
  • 3 medium (120g) bell peppers (red, yellow, and green), sliced
  • 4 cloves garlic, minced
  • ⅓ Tsp. sea salt
  • 1 medium lime
  • 4-8” (50g) flour tortillas
  • ¼ cup Low-sodium tomato chili sauce
  • 2 Tbsp. reduced-fat sour cream
 Prep Time: 10 min.   Cook Time: 20 min.   Servings: 4 

Continue reading Vegetarian mexican fajitas with veggie cutlets

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Imperial rice with veggie cutlets and vegetable pate

This classic rice dish stands improved with the integration of Veggie
Cutlets and Vegetable Pate. Try this at home and impress your guests
with outstanding flavor and nutritional value.

Imperial rice with veggie cutlets and vegetable pate
 
Serves: 4
Prep time:
Cook time:
Total time:
 
This classic rice dish stands improved with the integration of Veggie Cutlets and Vegetable Pate. Try this at home and impress your guests with outstanding flavor and nutritional value.
Ingredients
  • 5 cups water
  • 1 cup brown rice, long-grain
  • ½ Tsp. of each spice for hydrating: chili powder & ground cumin
  • About 22 Veggie Cutlets (70g/2.47oz)
  • 1 Tbsp. olive oil
  • 8 Tbsp. Vegetable Pate
  • 4 Tbsp. reduced fat sour cream
  • ¼ Tsp. garlic powder
  • ⅛ Tsp. ground paprika
  • ¼ Tsp. sea salt
  • 1 Tsp. curry powder
  • ½ Tsp. ground turmeric
  • 2 Tbsp. lime juice
  • ¼ cup frozen green peas
  • 2 Tbsp. of each, diced: jalapeño* & banana* pepper.
  • ¼ cup of each, diced: red pepper & yellow onion
  • ¼ cup shredded cheese
Instructions
  1. Boil 2 cups 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: 360 Fat: 12g Saturated fat: 3.5g Trans fat: 0g Carbohydrates: 45g Sugar: 3g Sodium: 290mg Fiber: 8g Protein: 16g Cholesterol: 5mg

 

INGREDIENTS

  • 5 cups water
  • 1 cup of brown rice, long-grain
  • ½ Tsp. of each spice for hydrating: chili powder & ground cumin
  • About 22 veggie cutlets (70 g/2.47 oz)
  • 1 Tbsp. olive oil
  • 8 Tbsp. Vegetable Pate
  • 4 Tbsp. reduced fat sour cream
  • ¼ Tsp. garlic powder
  • 1/8 Tsp. ground paprika
  • ¼ Tsp. sea salt
  • 1 Tsp. curry powder
  • ½ Tsp. ground turmeric
  • 2 Tbsp. lime juice
  • ¼ cup frozen green peas
  • 2 Tbsp. of each, diced: jalapeño* & banana* pepper
  • ¼ cup of each, diced: red pepper & yellow onion
  • ¼ cup shredded cheese
 Prep Time: 38 min.    Cook Time: 55 min.    Servings: 4 
 Ready in (Total real time: using cook time for prep): 1h  

INSTRUCTIONS FOR HYDRATING

  1. Boil 2 cups 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.

DIRECTIONS

  1. Bring 3 cups water to a boil. Stir in rice and cook it for about 35 min.
  2. Hydrate Veggie Cutlets (See instructions).
  3. Cut Veggie Cutlets into halves.
  4. Sauté Veggie Cutlets with 7/8 Tbsp. olive oil.
  5. Pâté sauce: Make a blend with Pate, sour cream, garlic, paprika, and 1/8 Tsp. sea salt.
  6. Rice mixture: When rice is cooked, blend in 1/8 Tsp. sea salt, curry, and turmeric. Then add 1/2 Pâte sauce, 3/4 Veggie Cutlets, lime juice,
    • green peas, 1 Tbsp. jalapeño pepper, 1 Tbsp. banana pepper, 2 Tbsp. red pepper, and 2 Tbsp. onion. Mix together.
  7. Preheat oven to 350º F
  8. Lightly grease a 8 x 8 x 2” baking pan with 1/8 Tbsp. olive oil.
  9. Take 1/2 rice mixture and cover the bottom of baking pan.
  10. Layer rest of Pate sauce and rest of rice mixture then.
  11. Top with remaining Veggie Cutlets and cheese.
  12. Bake for about 10 min.
  13. Place baking pan into a large pan with cold water and ice around, for about 7 min.
  14. Remove baked goods from baking pan and add remaining jalapeño pepper, banana pepper, red pepper, and onion on top.
  • *For a less spicy taste, you can take out jalapeño and banana seeds.

NUTRITION INFORMATION PER SERVING:Calories 360, Total Fat 12g, Saturated Fat 3.5g, Trans Fat 0g, Cholesterol <5mg, Sodium 290mg, Potassium 770mg, Total Carbohydrate 45g, Dietary Fiber 8g, Sugars 3g, Protein 16g, Vitamin A 15%DV, Vitamin C 30%DV, Calcium 10%DV,

Iron 20%DV.

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

– – – – – – – – –

Enjoy your Veggie Cutlets recipes, adding to your meal juices or fruits with high levels of vitamin C:

□  Acerola (West Indian cherry), cranberry, grapefruit, guava, kiwi, lemon-lime, mango, cantaloupe-honeydew melon,

orange, papaya, pineapple, raspberry, strawberry, tangerine

□  Vegetable juices with: carrot, onion, bell pepper (yellow, red & green), spinach, tomato

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Montaditos with vegan pate & veggie roll

Montaditos with vegan pate & veggie roll
 
Recipe type: vegan
Serves: 4
Prep time:
Cook time:
Total time:
 
Ingredients
  • 12-1 oz slices bread
  • 4 Tbsp. of each Pate: Zesty Apple & Peppercorn
  • 2 Tsp. garlic powder
  • 2 Tsp. dried parsley
  • 1 Tsp. dried oregano
  • 6-1/4'' slices (112g) of each Veggie Roll, in halves: Mushroom & Tomato
  • 2 Tbsp. diced jalapeño pepper*
  • 2 Tbsp. diced banana pepper*
  • 2 Tbsp. diced red pepper
  • 2 Tbsp. diced yellow or white onion
  • ¼ cup shredded mozzarella cheese
  • For a less spicy taste, you can take out jalapeño and banana seeds.
Instructions
  1. Preheat oven to 350º F
  2. Spread Pâté on bread.
  3. Sprinkle garlic, parsley, and oregano over Pâté and bread.
  4. Layer Veggie Roll.
  5. Add jalapeño pepper, banana pepper, red pepper, and onion.
  6. Sprinkle cheese on top.
  7. Bake for about 8 min
Nutrition Information
Calories: 530 Fat: 33g Saturated fat: 11g Trans fat: 0g Carbohydrates: 39g Sugar: 6g Sodium: 860mg Fiber: 9g Protein: 18g Cholesterol: 25mg

INGREDIENTS

  • 12-1 oz slices bread
  • 8 Tbsp. Vegan Pâté
  • 2 Tsp. garlic powder
  • 2 Tsp. parsley
  • 1 Tsp. oregano
  • 12-1/4” slices (224g) Veggie Roll, in halves
  • 2 Tbsp. diced jalapeño pepper*
  • 2 Tbsp. diced banana pepper*
  • 2 Tbsp. diced red pepper
  • 2 Tbsp. diced yellow or white onion
  • 1/4 cup shredded mozzarella cheese

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Elianni kung-pao with Veggie Cutlets

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

Elianni kung-pao with Veggie Cutlets
 
Recipe type: vegan
Serves: 4
Prep time:
Cook time:
Total time:
 
Enjoy this great meat substitute. Your family will be amazed!!
Ingredients
  • About 48 Veggie Cutlets (152g/5.4oz)
  • 4 ⅔ cups unsalted vegetable stock
  • 2 Tbsp. reduced sodium soy sauce
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. cornstarch
  • 2 Tbsp. olive oil
  • 1 cup sliced onions
  • ½ cup thin red peppers strips
  • 1 ½ Tbsp. finely chopped garlic
  • ¼ Tsp. ground black pepper
  • 1 Tsp. ground ginger
  • 2 Tsp. brown sugar
  • ½ cup dry-roasted peanuts without salt
Instructions
  1. Boil 4 cups unsalted vegetable stock.
  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: 340 Fat: 17g Saturated fat: 2g Trans fat: 0g Carbohydrates: 24g Sugar: 12g Sodium: 550mg Fiber: 10g Protein: 26g Cholesterol: 0mg

 

 INGREDIENTS

  • About 48 Veggie Cutlets (152g/5.4oz)
  • 4 ⅔ cups unsalted vegetable stock
  • 2 Tbsp. reduced sodium soy sauce
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. cornstarch
  • 2 Tbsp. olive oil
  • 1 cup sliced onions
  • ½ cup thin red peppers strips
  • 1 ½ Tbsp. finely chopped garlic
  • ¼ Tsp. ground black pepper
  • 1 Tsp. ground ginger
  • 2 Tsp. brown sugar
  • ½ cup dry-roasted peanuts without salt
 Prep Time: 40 min.    Cook Time: 20 min.    Servings: 4 

INSTRUCTIONS FOR HYDRATING

  1. Boil 4 cups unsalted vegetable stock.
  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.

DIRECTIONS

  1. Hydrate Veggie Cutlets (See instructions). After draining cut in halves.
  2. Make Marinade: Combine Veggie Cutlets with soy sauce, 2/3 cup unsalted vegetable stock, vinegar, and cornstarch in a bowl.
    1. Mix together. Cover bowl and place it in a refrigerator for about 25 minutes.
  3. In a nonstick skillet, heat 1 Tbsp. olive oil, and sauté the Veggie Cutlets marinade. Remove and set aside.
  4. In the same skillet, heat 1 Tbsp. olive oil and stir-fry the onions, red peppers, and garlic. Add the Veggie Cutlets marinade, black pepper,
    1. ginger, rest of marinade sauce, vegetable stock from hydrating, sugar, and peanuts. Mix together and let simmer until sauce thickens.

NUTRITION INFORMATION PER SERVING:Calories 340, Total Fat 17g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 0mg, Sodium 550mg, Potassium 1,200mg, Total Carbohydrate 24g, Dietary Fiber 10g, Sugars 12g, Protein 26g, Vitamin A 20%DV, Vitamin C 15%DV,

Calcium 15%DV, Iron 35%DV.

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

– – – – – – – – –

You can reduce sodium content of this recipe from 550 mg to 270 mg per serving, substituting vegetable stock for water & spices:

½ Tsp. of each: cumin, garlic, onion, paprika & turmeric, powder

– – – – – – – – –

Enjoy your Veggie Cutlets recipes, adding to your meal juices or fruits with high levels of vitamin C:

Acerola (West Indian cherry), cranberry, grapefruit, guava, kiwi, lemon-lime, mango, cantaloupe-honeydew melon,

orange, papaya, pineapple, raspberry, strawberry, tangerine

Vegetable juices with: carrot, onion, bell pepper (yellow, red & green), spinach, tomato

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Vegetarian Nachos with Tomato Veggie Roll and Mushroom Pate

The Mexican food favorite has just been taken up a notch.

The unique taste resulting from addition of the veggie rolls and pates

makes this uniquely exotic gourmet dish with outstanding nutritional value.

Vegetarian Nachos with Tomato Veggie Roll and Mushroom Pate
 
Recipe type: vegan
Serves: 4
Prep time:
Cook time:
Total time:
 
The Mexican food favorite has just been taken up a notch. The unique taste resulting from addition of the veggie rolls and pates makes this uniquely exotic gourmet dish with outstanding nutritional value.
Ingredients
  • 3-1'' slices (224g) Tomato Veggie Roll, diced
  • 2 Tbsp. jalapeño pepper*, diced
  • 2 Tbsp. banana pepper*, diced
  • ¼ cup red pepper, diced
  • ¼ cup yellow or white onion, diced
  • ¼ cup tomatoes, diced
  • 20 medium pitted ripe olives, chopped
  • 6 oz (168g) tortilla chips
  • ¾ cup shredded Monterey cheese
  • 8 Tbsp. Mushroom Pâté
  • 4 Tbsp. sour cream
  • ½ Tsp. garlic powder
  • 1 Tsp. ground oregano
  • ⅛ Tsp. sea salt
Instructions
  1. Preheat oven to 350º F
  2. Vegetable mixture: mix Veggie Roll, jalapeño pepper, banana pepper, red pepper, onion, tomatoes, and olives.
  3. Place tortilla chips on the bottom and sides of a 8 x 8 x 2'' baking pan.
  4. Sprinkle ½ cheese over the chips.
  5. Layer ¾ vegetable mixture.
  6. Bake for about 10 min.
  7. Pâté sauce: Make a blend with Pâté, sour cream, garlic, oregano, and sea salt.
  8. Top with Pâté sauce and remaining cheese and vegetable mixture.
  9. For a less spicy taste, you can take out jalapeño and banana seeds.
Nutrition Information
Calories: 530 Fat: 33g Saturated fat: 11g Trans fat: 0g Carbohydrates: 39g Sugar: 6g Sodium: 860mg Fiber: 9g Protein: 18g Cholesterol: 25mg

 

Continue reading Vegetarian Nachos with Tomato Veggie Roll and Mushroom Pate