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Green Beans and Potatoes
Dinner American

Green Beans and Potatoes

3.9

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 In a large skillet over medium-high heat, combine potatoes, green beans, thyme, pepper, Worcestershire sauce, and 3/4 cup broth. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until vegetables are tender, 15 to 20 minutes.
  2. 2 In a small bowl, blend remaining 1/4 cup broth and cornstarch. Stir in parsley; add to the skillet and cook, stirring constantly, until bubbly and thickened.

By Krista B

Vegetarian Meatloaf with Vegetables
Dinner

Vegetarian Meatloaf with Vegetables

4.5

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl combine vegetarian ground beef, vegetarian ground beef crumbles, onion, eggs, Worcestershire sauce, salt, pepper, sage, garlic powder, mustard, oil, bread cubes and milk. Transfer to a 9 x 13 inch baking dish and form into a loaf. Pour tomato sauce on top.
  3. 3 Place carrots and potatoes around loaf and spray vegetables with cooking spray.
  4. 4 Bake 30 to 45 minutes; turn vegetables. Bake another 30 to 45 minutes. Let stand 15 minutes before slicing.

By RENEE86

Vegetarian Stuffed Peppers
Dinner American

Vegetarian Stuffed Peppers

4.2

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
  2. 2 Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
  3. 3 In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
  4. 4 Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.

By DWYATT

Vegetarian Beef Shepherd's Pie
Dinner European

Vegetarian Beef Shepherd's Pie

4.7

Prep
20 min
Cook
55 min
Total
75 min

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

Vegetarian Sloppy Joes
Dinner American

Vegetarian Sloppy Joes

4.2

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat oil in a deep, 10-inch skillet over medium-low heat. Cook the onion in the oil until translucent. Crumble the tempeh into the skillet; cook and stir until golden brown. Add the green pepper and garlic; cook another 2 to 3 minutes.
  2. 2 Stir in the tomato sauce, Worcestershire sauce, honey, molasses, cayenne pepper, celery seed, cumin, salt, coriander, thyme, oregano, paprika, and black pepper; stir. Simmer another 10 to 15 minutes. Spoon hot onto hamburger buns to serve.

By Aberdeen Smith

Sweet Pepper Balsamic Bean Salad
Lunch

Sweet Pepper Balsamic Bean Salad

4.1

Prep
Cook
Total

Instructions

  1. 1 In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes.
  2. 2 In jar with tight-fitting lid combine parsley, vinegar, Worcestershire sauce, sugar, basil and garlic; shake well. Pour over vegetables; toss gently. Cover and let stand at room temperature for 30 minutes or refrigerate for 2 hours.
  3. 3 To serve, place leaves of lettuce on individual salad plates and top with bean mixture.

By Kathy Miller

Honey Garlic Barbecue Sauce

Honey Garlic Barbecue Sauce

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Dissolve vegetable bouillon in boiling water.
  2. 2 In a large saucepan over medium heat combine vegetable broth, ketchup, Worcestershire sauce, mustard, onion flakes, salt, sugar, cayenne pepper, oil, lemon, honey and garlic. Bring to a boil; reduce heat and simmer for 10 minutes.

By Krista B

Tomato Soup
Side Dish American

Tomato Soup

4.3

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté until onion is tender.
  2. 2 Add carrot and celery; cook until tender, 7 to 9 minutes, stirring frequently. Stir in tomatoes, vegetable broth, Worcestershire sauce, salt, thyme, black pepper, and hot sauce; reduce heat to low. Cover Dutch oven; simmer 20 minutes, stirring frequently.

By CORWYNN DARKHOLME