Type what you have

Ingredients

• ✓ vegetarian ground beef substitute
• yellow corn tortilla chip
• olive oil
• water
• taco seasoning
• black bean
• cheddar cheese
• lettuce
• salsa
• guacamole
• jalapeno pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a skillet over medium-high heat. Add ground beef substitute and fry for 1 to 2 minutes. Stir in water and taco seasoning. Continue to cook and stir until cooked through, about 8 more minutes.
3. 3 Place tortilla chips on an oven-safe plate and top with black beans. Add fried beef substitute and top with Cheddar cheese.
4. 4 Bake in the preheated oven until cheese is melted, about 5 minutes; make sure the chips do not burn.
5. 5 Remove from the oven and top with lettuce, salsa, guacamole, and jalapeno peppers.

By nkncali

Ingredients

• ✓ vegetarian ground beef substitute
• olive oil
• green bell pepper
• red bell pepper
• onion
• tomato
• tomato sauce
• taco seasoning mix
• taco seasoning mix
• vegetable broth
• rice
• mexican cheese blend
• sour cream
• black olive
• avocado

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once hot; add bell peppers and onion. Saute until tender, about 5 minutes. Add beef substitute; stir and break into crumbles. Cook and stir until browned, 5 to 7 minutes. Stir in diced tomatoes, tomato sauce, and taco seasoning until combined.
2. 2 Pour chicken broth and rice into the pot. Hit Cancel. Seal and lock the lid into place.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve immediately and garnish with Mexican cheese, sour cream, black olives, and avocado.

By thedailygourmet

Ingredients

• ✓ vegetarian ground beef substitute
• olive oil
• onion
• green bell pepper
• red bell pepper
• garlic
• chili bean
• tomato
• chili powder

Instructions

1. 1 Heat oil in a multi-functional pressure cooker (such as Instant Pot) set to Sauté. Add onion and bell peppers; sauté until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add ground beef substitute; cook and stir, until browned and crumbly. Add beans, tomatoes, and chili powder. Hit Cancel.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve immediately.

By thedailygourmet

Ingredients

• ✓ vegetarian ground beef substitute
• spaghetti
• salt
• granulated garlic
• onion
• white sugar
• herbes de provence
• balsamic vinegar
• olive oil
• tomato sauce
• tomato
• black pepper
• salt
• onion
• garlic
• herbes de provence
• parsley
• olive oil
• sun-dried tomato
• carrot
• cannellini bean
• flaxseed meal
• water

Instructions

1. 1 Combine water and flaxseed meal in a small bowl and stir together until well combined. Set aside and let flax "egg" thicken for 5 minutes.
2. 2 Combine beans, carrot, sun-dried tomatoes, and olive oil together in a food processor; puree until well combined. Transfer to a mixing bowl and add flax egg, beef substitute, parsley, herbes de Provence, garlic, onion, salt, and pepper. Mix everything together with your hands until thoroughly combined. Refrigerate "meat" mixture for 30 minutes.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
4. 4 Form mixture into 2-inch balls and set on the prepared baking sheet.
5. 5 Bake meatballs in the preheated oven for 14 minutes, turning over halfway through. Remove from the oven and let rest while you start on the marinara.
6. 6 Combine crushed tomatoes, tomato sauce, olive oil, balsamic vinegar, herbes de Provence, sugar, onion, garlic, and salt in a wide saucepan or skillet. Bring to a boil over medium-high heat. Add meatballs, reduce heat, and simmer over low heat for at least 30 minutes.
7. 7 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
8. 8 Serve marinara sauce and meatballs over cooked spaghetti.

By thedailygourmet

Ingredients

• ✓ vegetarian ground beef substitute
• soy cheese
• black pepper
• garlic
• italian seasoning
• tomato
• pea
• celery
• carrot
• yellow onion
• vegetable oil
• salt
• vegan cream cheese substitute
• olive oil
• soy milk
• vegan mayonnaise
• russet potato

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil potatoes until tender, about 25 minutes; drain.
3. 3 Stir vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into potatoes, and mash with a potato masher until smooth and fluffy. Set mashed potatoes aside.
4. 4 Preheat the oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.
5. 5 Heat vegetable oil in a large skillet over medium heat. Add onion, carrots, celery, frozen peas, and tomato; cook and stir until softened, about 10 minutes. Stir in Italian seasoning, garlic, and pepper.
6. 6 Reduce heat to medium-low and crumble plant-based ground beef into the skillet with vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.
7. 7 Spread vegetarian meat substitute mixture into the bottom of the baking dish.
8. 8 Top with prepared mashed potatoes, smoothing them into an even layer. Sprinkle potatoes with shredded soy cheese.
9. 9 Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.
10. 10 Enjoy!

By VeggieChefLaura