Type what you have

Ingredients

• ✓ vegetarian beef crumble
• napa cabbage
• soy sauce
• green onion
• chili garlic sauce
• sesame oil
• salt
• black pepper
• potsticker wrapper
• peanut oil
• water

Instructions

1. 1 Mix vegetarian beef crumbles, napa cabbage, soy sauce, green onion, chili garlic sauce, sesame oil, salt, and pepper together in a bowl to make filling.
2. 2 Place a spoonful of the filling in the center of each pot sticker wrapper. Brush edges of each wrapper with water; fold over to enclose filling. Squeeze edges and crimp together to seal.
3. 3 Heat peanut oil in a nonstick skillet over medium-high heat. Place potstickers flat-side down in the skillet; cook until golden brown, about 3 minutes. Flip potstickers. Pour in 1/4 cup water; cover and simmer for 5 minutes. Remove the lid and continue cooking until water evaporates, about 5 minutes.

By Adam Levermore

Ingredients

• ✓ vegetarian beef crumble
• silken tofu
• carrot
• taco seasoning mix
• nutritional yeast
• onion powder
• garlic powder
• oil
• tortilla chip

Instructions

1. 1 Combine tofu, carrots, taco seasoning, nutritional yeast, onion powder, and garlic powder in a blender or food processor. Blend until smooth and creamy.
2. 2 Transfer queso to a small saucepan over medium heat. Cook until hot enough to serve, 5 to 10 minutes.
3. 3 At the same time, heat oil in a skillet over medium heat. Add vegetarian crumbles and cook and stir until browned, 8 to 10 minutes.
4. 4 Serve tortilla chips on individual plates topped with cooked crumbles and hot queso.

By Main House

Ingredients

• ✓ vegetarian beef crumble
• potato
• garlic
• cheddar cheese
• salt
• black pepper
• canola oil
• onion
• mushroom
• pea
• vegetarian worcestershire sauce
• creamed corn
• paprika

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place potato chunks and garlic cloves in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Mash using a potato masher. Stir in Cheddar cheese, salt, and pepper until evenly mixed.
3. 3 Heat oil in a large skillet over medium heat. Add onions; cook and stir until tender, about 5 minutes. Stir in vegetarian beef crumbles, mushrooms, and peas; cook until heated through, about 5 minutes. Stir in Worcestershire sauce and pepper.
4. 4 Pour onion and beef crumble mixture into a deep 9-inch casserole. Spread creamed corn on top. Spread mashed potato mixture carefully over the creamed corn. Sprinkle paprika over mashed potatoes.
5. 5 Bake in the preheated oven until bubbling around the sides and hot in the center, 30 to 40 minutes.

By Katzen