MEATLESS STEAK RECIPES

Name: Meatless Taco Salad
Prep time: 20 min
Total time: 20 min
Yield: 2 servings.
Cuisine: North America, Mexican
Ingredients: 1/3 cup guacamole; 1/4 cup sour cream; 1 tablespoon prepared Italian salad dressing; 1 tablespoon chopped green onions; 2 tablespoons chopped green pepper; 1/4 teaspoon pepper; 1/4 teaspoon chili powder; 3 cups shredded lettuce; 8 cherry tomatoes, halved; 1/2 cup canned kidney beans, rinsed and drained; 1/4 cup sliced ripe olives; 1/2 cup crushed corn chips; 1/2 cup shredded cheddar cheese

MEATLESS TACO SALAD RECIPE: HOW TO MAKE IT

Meatless Taco Salad Recipe: How to Make It image

This colorful entree combines popular taco ingredients—minus the ground beef. And you won't miss the meat at all! I top each serving with a creamy guacamole dressing, crunchy corn chips and cheese. —Kimberly Dray, Pflugerville, Texas

Provided by Taste of Home

Categories Lunch

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1/3 cup guacamole
1/4 cup sour cream
1 tablespoon prepared Italian salad dressing
1 tablespoon chopped green onions
2 tablespoons chopped green pepper
1/4 teaspoon pepper
1/4 teaspoon chili powder
3 cups shredded lettuce
8 cherry tomatoes, halved
1/2 cup canned kidney beans, rinsed and drained
1/4 cup sliced ripe olives
1/2 cup crushed corn chips
1/2 cup shredded cheddar cheese

Steps:

In a small bowl, combine the first 7 ingredients; set aside. In a large bowl, combine the lettuce, tomatoes, beans and olives. Arrange lettuce mixture on 2 serving plates; top with guacamole mixture. Sprinkle with corn chips and cheese.

Nutrition Facts : Calories 486 calories, FatContent 33g fat (12g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 849mg sodium, CarbohydrateContent 34g carbohydrate (7g sugars, FiberContent 9g fiber), ProteinContent 16g protein.

SPAGHETTI AND MEATLESS MEATBALLS RECIPE FROM JESSICA ...

Spaghetti And Meatless Meatballs Recipe From Jessica ... image

Jessica Seinfeld's latest cookbook, Vegan, at Times, is full of plant-based comfort food recipes like this spaghetti and "meatless" meatballs dish and more.

Provided by TK

Categories main dish

Total Time 1 hours 10 minutes

Prep Time 0S

Cook Time 1 hours 10 minutes

Yield 41

Number Of Ingredients 12

Ingredients

1 medium eggplant (about 1¼ lbs), peeled and cut into ½-inch pieces
8 oz. medium button mushrooms, quartered
3 cloves garlic, smashed and peeled
1/4 c. extra-virgin olive oil
1/4 tsp. red pepper flakes
Kosher salt and pepper
1 15.5-oz can chickpeas, rinsed, or 1½ cups cooked chickpeas
1/2 c. fresh flat-leaf parsley leaves, plus more for serving
1 tsp. dried oregano
3/4 c. panko
12 oz. spaghetti
2 c. marinara sauce, warmed

Steps:

Heat oven to 425°F. On a rimmed baking sheet, toss eggplant, mushrooms, and garlic with oil, red pepper flakes, 1/2 tsp salt, and ¼ tsp pepper. Spread in a single layer and roast, stirring halfway through, until vegetables are tender, 30 to 35 min.; let cool.
Transfer roasted vegetables to a food processor along with chickpeas, parsley, oregano, and 1/2 tsp salt and pulse until finely chopped. Transfer mixture to bowl and stir in panko.
Line a baking sheet with parchment paper. Roll vegetable mixture into balls about 2 Tbsp each (you should get 22) and place on prepared sheet. Bake until golden brown and crisp around the edges, 20 to 25 min.
Meanwhile, cook pasta per package directions. Gently toss meatless balls with marinara. Serve over spaghetti and sprinkle with parsley.

Nutrition Facts : Calories 711 calories

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VEGGIE QUESADILLAS | JAMIE OLIVER RECIPES

Quesadillas are a big hit in the Oliver household – the kids love them because they’re comforting and delicious, and Jools loves them because they’re a great way to include hidden veg. I’ve gone for leeks, peppers and carrot here, but use whatever you’ve got, just aim for 500g or more – think deseeded diced tomato, chopped grilled veg, little florets of broccoli, shredded spinach or kale, smashed roasted sweet potato or butternut squash. Get ’em prepped, stack ’em up, and you’re ready to cook.
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Cuisine https://schema.org/VegetarianDiet
Calories 485 calories per serving

1. Peel off the outer layers of the leeks, leaving the tender inner part (save the outsides for stew or soup, or even stock or gravy), then finely chop.
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4. To assemble, scatter the veg and cheese mixture across four tortillas, then top with the remaining tortillas.
5. Put a large non-stick frying pan on a medium heat.
6. One at a time, dry fry the quesadillas for 5 minutes, or until golden and crisp on the outside, and the cheese has melted in the middle, turning halfway.
7. Meanwhile, jazz up your houmous. Add half a tablespoon of extra virgin olive oil and a squeeze of lemon or lime juice to the houmous tub, and mix together. You can add some fresh herbs here if you have any.
8. Let each quesadilla cool for at least a minute before slicing into wedges. Finely slice the chilli, if using. Serve with the jazzed-up houmous and yoghurt for dunking, topped with chilli sauce and the sliced fresh chilli to add a bit of heat, if you like. Great with a fresh, crunchy salad on the side.

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SPAGHETTI AND MEATLESS MEATBALLS RECIPE FROM JESSICA ...

Jessica Seinfeld's latest cookbook, Vegan, at Times, is full of plant-based comfort food recipes like this spaghetti and "meatless" meatballs dish and more.
From womenshealthmag.com
Total Time 1 hours 10 minutes
Category main dish
Calories 711 calories per serving

Meanwhile, cook pasta per package directions. Gently toss meatless balls with marinara. Serve over spaghetti and sprinkle with parsley.

See details

VEGGIE QUESADILLAS | JAMIE OLIVER RECIPES

1. Peel off the outer layers of the leeks, leaving the tender inner part (save the outsides for stew or soup, or even stock or gravy), then finely chop.
2. Deseed and finely chop the peppers. Wash and coarsely grate the carrot.
3. Put all the veg in a bowl, coarsely grate in the cheese, adding more if you have it, then mix it all together. If you’ve got fresh herbs, add some roughly chopped leaves.
4. To assemble, scatter the veg and cheese mixture across four tortillas, then top with the remaining tortillas.
5. Put a large non-stick frying pan on a medium heat.
6. One at a time, dry fry the quesadillas for 5 minutes, or until golden and crisp on the outside, and the cheese has melted in the middle, turning halfway.
7. Meanwhile, jazz up your houmous. Add half a tablespoon of extra virgin olive oil and a squeeze of lemon or lime juice to the houmous tub, and mix together. You can add some fresh herbs here if you have any.
8. Let each quesadilla cool for at least a minute before slicing into wedges. Finely slice the chilli, if using. Serve with the jazzed-up houmous and yoghurt for dunking, topped with chilli sauce and the sliced fresh chilli to add a bit of heat, if you like. Great with a fresh, crunchy salad on the side.

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FRAGRANT SQUASH CURRY | JAMIE OLIVER RECIPES

From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 159 calories per serving

GET AHEAD You can make this on the day, if you prefer. Preheat the oven to 180°C/350°F/gas 4. Scrub the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 2cm chunks. Place in a roasting tray, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then roast for 1 hour, or until soft and caramelized. Meanwhile, peel and roughly chop the onion, peel the garlic and ginger, and dry fry in a non-stick frying pan on a medium-high heat with the coriander and fenugreek seeds and the curry powder, stirring until lightly charred all over. Add the tomatoes and pineapple rings (reserving the juice), and cook for 10 minutes to soften and char, stirring regularly. Tip it all into a blender, add the coconut milk and blitz until very smooth. Return to the pan, tip in the chickpeas, juice and all, and simmer gently until the sauce is thickened. Stir in the roasted squash, then season the curry to perfection, tasting and tweaking, and loosening with the reserved pineapple juice. Cool, cover and refrigerate overnight. TO SERVE Preheat the oven to 150°C/300°F/gas 2. Place the covered pan of curry in the oven until hot through – about 1 hour. Nice with picked coriander leaves.

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Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference, so if you’re not using homemade, buy a good brand. If you’re a meat eater, beef broth adds a familiar brawny character to this dish, but mushroom or vegetable broth work just well, especially because the whole dish is rounded out with a tamari for depth. For the best flavor, use as many kinds of mushrooms as you can get, and let them really brown when searing; that caramelization adds a lot of depth to the sauce. Maitake mushrooms give this a brisketlike texture, in a very good way.
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Reviews 4
Total Time 1 hours
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FRAGRANT SQUASH CURRY | JAMIE OLIVER RECIPES

GET AHEAD You can make this on the day, if you prefer. Preheat the oven to 180°C/350°F/gas 4. Scrub the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 2cm chunks. Place in a roasting tray, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then roast for 1 hour, or until soft and caramelized. Meanwhile, peel and roughly chop the onion, peel the garlic and ginger, and dry fry in a non-stick frying pan on a medium-high heat with the coriander and fenugreek seeds and the curry powder, stirring until lightly charred all over. Add the tomatoes and pineapple rings (reserving the juice), and cook for 10 minutes to soften and char, stirring regularly. Tip it all into a blender, add the coconut milk and blitz until very smooth. Return to the pan, tip in the chickpeas, juice and all, and simmer gently until the sauce is thickened. Stir in the roasted squash, then season the curry to perfection, tasting and tweaking, and loosening with the reserved pineapple juice. Cool, cover and refrigerate overnight. TO SERVE Preheat the oven to 150°C/300°F/gas 2. Place the covered pan of curry in the oven until hot through – about 1 hour. Nice with picked coriander leaves.

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