#Vegan Beefless Ground

[marialarouge]

Vegan Beefless Stew This yummy beefless, beef-style stew is totally vegan and made with corn, celery, potatoes, herbs, and seitan. soup flavoring, 2 teaspoons cornstarch, 1 teaspoon dried parsley, 4 stalks celery diced large, 1 cup peas, 2 teaspoons water, 1 large onion chopped, 3 large potatoes peeled and cubed, 4.5 cups water, 1.5 tablespoons vegan , 1 tablespoon olive oil or as needed, 4 large carrots diced large, 1/2 teaspoon ground black pepper, salt to taste, 1 cup corn, 1 teaspoon dried summer savory, 1 package cubed beef-style seitan

[buttercupnastie]

converted some #leftover #veggiesoup into a #vegan #stew with #gardein #beefless #grounds https://www.instagram.com/p/CJcQ5KKJfLK/?igshid=oieyoyxzd4cb

[part2of3]

Layered with gardein fake meat crumbles, Wayfare vegan cheddar cheese, and tofutti vegan sour cream.

Also with bunch of taco seasonings, cucumbers, tomatoes, avocado, and lettuce

[veganhackers-blog]

Beefy Macaroni

What You’ll Need:

- 3 cups of macaroni noodles - 1 package Gardein vegan beefless ground - 1 teaspoon olive oil - ½ chopped onion - 1 teaspoon chilli powder - 1 teaspoon cumin - ½ teaspoon paprika - Vegan nacho sauce - 1 green onion - 1 tomato - Pepper and salt to taste

Directions:

1) Boil noddles in a large pot. In a large skillet over medium heat add olive oil and onions. Sauté for a couple minutes until soft.

2) Add chilli powder, cumin, and paprika and sauté for another minute. Then add beefless ground to the pan and continue to stir frequently until it starts to brown and cook through.

3) Once the pasta is cooked drain it and add it to the skillet, toss with nacho cheese sauce as well as ground pepper.

4) Top with green onions and diced tomatoes and serve immediately

*Have alone or with a side*

[cookingwithalfred]

Vegan Spaghetti Recipe - Vegetarian Spaghetti

Vegan Spaghetti Recipe – Vegetarian Spaghetti

Prep: 0 mins – Cook: 20 mins – Total: 20 mins INGREDIENTS 1 pound spaghetti2 tablespoons olive oil1/4 cup sofrito1 teaspoon adobo1/2 teaspoon sazon1 teaspoon oregano1 cup crushed tomatoes2 tablespoon tomato paste2 bay leaves 1 cup vegetable broth1 bag Gardein Beefless Ground INSTRUCTIONS  In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain and set…

[nawaterman]

Cinco de Mayo Food Idea: Easy Empanada Vegan Version

Cinco de Mayo Food Idea: Easy Empanada Vegan Version

Hey my friends! Happy Cinco de Mayo to those of you that are celebrating. In honor of this day, I wanted to make a mexican style dish or two. The twist is that it is vegan. I love empanadas, but I don’t eat beef and didn’t want to make a vegetable empanada. Here is my take on a beef and cheese empanada: Ingredients: Beefless ground Taco seasoning Vegan cheddar cheeseJalepeno Vegan…

[grandmawitch]

Vegan Mushroom, "Beef", and Onion Hand Pies

1 tbsp olive oil

1 large sweet onion, diced

1 pint mushrooms, minced

6 garlic cloves, minced

1 1/2 tsp salt

1 tsp pepper

3 tsp paprika

1 tsp cumin

1/3 tsp sage

1 tsp rosemary

1 13.7 oz bag Gardein beefless crumbles

For the pie crust

2 1/2 cups flour

1/3 cup cold water

1/2 cup room temperature coconut oil

2 tbsp sugar

2 tbsp salt

Whisk together flour, sugar, and salt. Add the room temperature coconut oil. Work the coconut oil into the flour with a pastry cutter or your fingers until it forms a gravelly crumby meal. Slowly add the cold water, use just enough to bind the mealy bits into a dough, be careful not to let it become too wet and sticky. Knead the dough a few times then put it in the fridge while you work on the filling.

Heat olive oil in a large skillet over medium-high heat. Add onions and cook for around 5 minutes. Add mushrooms and garlic and cook for another 5 minutes, stirring often. I like to add a splash of soy sauce when I add the mushrooms but this is optional.

Grind the spices in a mortar and pestle (or use ground spices) then add to the mushrooms and onions. Stir and cook another two minutes.

Add the meatless crumbles and another tbsp olive oil and mix until the crumbles are heated through. Turn off the heat and let the mixture cool slightly while you roll out your dough.

Lightly flour your work surface and roll out your dough to about 1/4-1/8 inch thickness.

Use a 4 inch circle cookie cutter (if we're being honest here I just traced a large mug with a knife) to cut the dough into discs.

Using your hands, pack about a tbsp or so of filling into the middle of the dough disc, fold it over to close and use a fork to crimp the edges sealed. Decorate with little leaves if you'd like.

Arrange on a greased baking sheet 1 inch apart. Melt a little coconut oil and brush over a very thin layer, sprinkle all of the hand pies with a pinch of salt.

Bake at 375F/190C for 20-25 minutes or until golden brown.

Enjoy!

PS-- If you have leftover filling pop it in a container and freeze it for next time! If you can keep your partner and their fork out of it. I end up with a ton leftover every time 😂

ig: granny_witch

[nycfoodieblog]

MACARONI RECIPE *****

Boil your pasta according to the box directions...strain and set aside....in a sauce pan on **medium low heat** add a little flour and vegan butter ...whisk until your roux come together.. add vegan milk and a splash of coconut milk and slowly add your cheese (Creamy Chao, Violife Cheddar Shreds) and using a spatula to stir ... add more cheese.. stir continuously until cheese melts completely or to your liking... in a baking dish slowly add half of the pasta and cheese mixture ...add more violife shreds.. then add the rest of the pasta and cheese sauce ..top with more shreds then bake covered with foil at 400° about 10 minutes..uncover and bake another 10 minutes or to your satisfaction... hope this helps!!

BUTTER BEAN AND CROWDER PEAS*** add frozen beans to pot with water ... add 2 bay leaves, about 3 tablespoons of each no chicken bouillon and vegetable bouillon add chopped onion and minced garlic, bold creole seasoning and coarse black pepper let that cook about 35 minutes on medium low heat then add chopped sweet red and orange peppers and frozen okra cook another 25 minutes remove from heat and serve

**I dont have a real recipe I cook as I go, let the ancestors guide your seasoning portions...I hope this helps!!

IMPOSSIBLE MEATLOAF **

Add impossible ground beefless, panko bread crumbs, onions and green peppers, vegan worcestershire, black pepper, garlic powder and creole seasoning, 1 Tbs of mushroom bouillon ....form your loaf and brush your sauce on top (I used bbq sauce) spray your baking sheet with non stick spray and bake at 400° about 20-25 minutes ...remove from oven then serve

**I have no real recipe I just cook as I go I hope this helps!!

STICKY BUTTER CORNBREAD***

Vegetarian Jiffy Mix cooked according to box instructions, substitute with vegan milk and just egg (vegan eggs)....while that's cooking in a bowl add vegan butter and agave syrup and stir (butter does not need to be melted) once bread is removed from oven brush the top with vegan butter agave syrup mix

**COLLARD GREENS

I used no chicken bouillon and vegetable bouillon **measured by eye** black pepper, garlic powder, creole seasoning, splash of liquid smoke and chickless seasoning (from trader joes) cooked in dutch oven about 50 minutes.. you can cook to your desired tenderness... I hope this helps!!

[dazzlinglatte]

Vegan Burger made with Simple Truth meatless ground beef, daiya cheddar cheese melted on top, spinach, diced onion, Herdez guacamole salsa. Baked beans made with Dakota's Pride chili beans, beefless crumbles made from some more of the Simple Truth meatless ground beef, 365 Everyday Value Worcestershire Sauce, spicy brown mustard, ketchup. Some Kroger original wavy potato chips on the side and Big K diet root beer to drink. #veganbbq #veganfood #vegetarianfood #vegan #vegetarian #burgers #bakedbeans #meatless #dairyfree #memorialdayweekend #memorialday https://www.instagram.com/p/CAorE33JpZE/?igshid=4pc0771rty9r

[husbandoswiper]

Food log 11/2/19

Breakfast: none

Lunch:

Watermelon chunks 1 cup -50 cals

Dinner:

Shirataki noodles -30 cals

1/4 cup Prego fresh mushroom sauce - 35 cals

Gardein beefless ground (vegan ground “beef”) 1/4 cup - 36 cals

Dessert:

Breyers delights vanilla ice cream 1/3 cup- 45 cals

Total 196 cals

[notsowimpyvegan]

Vegan Mexican Pizza

Daiya Cheese Lovers Pizza

Gardein Beefless Ground

Your choice of veggies

[part2of3]

My lunch was amazing. I couldn’t’ve been happier with it. Lettuce, cucumber, avocado, gardein beefless crumbles, and my own nacho cheese. (it was extra extra cheesey. but it’s not clear in the pic because i layered that bitch)

But this was about eight and a half hours ago. I don’t know what to do for dinner. Eating more than once a day is exhausting. How do people do it? So much work making things, or even just too much effort to go out to buy something

[wellwithnatalie]

Don’t want to go vegan because you think you’ll have to give up some of your favorite foods? Think again! These cheesy, “beefy” nachos are 100% vegan and 100% delicious. I used Earthgrown vegan mozzarella (not the ideal nacho cheese but it’s what I had), gardein beefless ground, and a dollop and silk plain almond yogurt as a sour cream substitute + veggies, hot sauce, and salsa. It doesn’t get much better than this 😋🤷‍♀️

[iarafoschino]

My other half did this did this🎉It is amazing how easy and tasty his vegan meals can be ☺️✨This has no secrets , all you need is chickpeas penne pasta ( much healthier for having more fiber and rich in protein ) Then , all you need is to buy the very tasty grounded beefless by @gardein and seasoned tomato sauce , it is easy and tasty ✨ Most of time there is no need for receipts , but only preparing a combo of real foods and add flavor 🌱🎈 This easy tasty meal reminds me of arguments from years ago , from people who didn’t know me well ,and when I mentioned I was vegan , first they thought I was on a diet; Which I can understand ,because most are unaware that veganism is not a diet ✨On that day , in a social gathering , many told me that being vegan is “ Too crazy “ , “too complicated “ , “too extreme “ “to restricted “ and that they didn’t even want to hear about it 😅✨Such arguments are all part of the endless myths on vegan lifestyle ✨I don’t judge , because I understand where people are coming from , and I got used to listen to such arguments , it stared when I was 7✨Our societies has normalized eating animals and their products since we were kids , and we pass trough generations tough generations, without questioning where our food comes from .✨Society has normalized eating animals and their products , by restricting ,alienating us with ads , food chains massive marketing , propaganda with massive profit and lobbying ✨ ✨I share my truth and how I have been eating since ever and why ;which is eating all sort of foods with no animals products ,not only in food but in products as well .✨There should be no fear to share our truth with kindness ,specially when there are lovely animals suffering unnecessary pain and fear , and at the same time putting our tenvironment and health in danger 💚#beeflessground #vegan #easyveganmeals #vegan #veganshares #vegangroundbeef #food #govegan #vegansofig #veganfoodie #pasta #whenhusbandcooks #vegansofnj #vegansofny #vegana #veganeats #comidavegana #vegansofhackensack #foodie #hungryvegan #veganfortheanimals #vegantips #veganfortheplanet #veganforclimate (at Saugerties, New York) https://www.instagram.com/p/B5kff8lBEaN/?igshid=5l3tw68z4fxq

[cheapveganmeals]

🌱Vegan ‘Beef’ and Bean Burritos🌱

Estimated price per serving: $.95

Dishes Required: 3 (plate, fork, pan)

Time: 15 mins

Difficulty: Easy

Calories: roughly 600

Additional info: high in iron + calcium + protein

Warnings: This recipe is high in fat and sodium.

Ingredients + Nutritional Information + Directions below

[One serving]

🌱Ingredients:🌱

1 serving of gardien beefless ground

1 flour tortilla

1 serving of salsa

1 serving of vegan refried beans

1 tsp taco seasoning

(optional) 1 tbsp lemon/lime juice, 2 tbsp guacamole, 2 tbsp vegan shredded cheese, handful of lettuce or some chopped tomato, corn

1 cup vegetable stock

🌱Directions:🌱

Heat small skillet over medium-high heat with a little canola oil. Cook beefless ground about 2 minutes, or until it gets crumbly and dry. 

Add stock slowly while stirring, you might not need the whole thing. Just put a little in and then cook until it’s gone, then add a bit more. 

Add beans and salsa, stir, put in heated tortilla. Serve. 

🌱Nutritional Information:🌱

[veganfoodspotting-blog]

Vegan Beefless Ground @ IGA extra Marché des Oiseaux Inc.

Among the many mockmeet there are, this one is my family's top 5. Very tasty, easy to cook and perfect for burritos! #2Bvegan4 #veganfood #mockmeet #vegan #crueltyfree

Via Foodspotting