vegetarian meatloaf recipes easy image
Iris
I'm a vegetarian college student who happens to be dating a meat-loving guy. My guy deserves to be cooked a lovely meal because he is super amazing! Sometimes he cooks for me and when I sometimes cook for him they're vegetarian dishes because I have never cooked meat. So, what are some easy, budget friendly beef, chicken, pork recipes? Thanks!
Answer
this recipe for souper saucy meatloaf is good and easy, it makes a gravy to serve over the meatloaf.
1 1/2 pound of ground beef
a can condensed cream of mushroom soup
1/4 cup of onion finely chopped
1 cup of bread crumbs, (just toast 2 slices of bread and chop up in small cubes)
1 egg slightly beaten
1/2 tsp salt
generous dash of pepper
1/4 cup of water
mix the beef, onion, bread cumbs, 1/2 can of soup, egg salt and pepper
form into a loaf, place in baking dish and bake at 350 for 1 hour and 15 minutes,
after the meatloaf is done, blend the remaining soup with 2-3 tablespoons of drippings from the meatloaf pan and heat;
slice meatloaf and serve gravy over top.
this recipe for souper saucy meatloaf is good and easy, it makes a gravy to serve over the meatloaf.
1 1/2 pound of ground beef
a can condensed cream of mushroom soup
1/4 cup of onion finely chopped
1 cup of bread crumbs, (just toast 2 slices of bread and chop up in small cubes)
1 egg slightly beaten
1/2 tsp salt
generous dash of pepper
1/4 cup of water
mix the beef, onion, bread cumbs, 1/2 can of soup, egg salt and pepper
form into a loaf, place in baking dish and bake at 350 for 1 hour and 15 minutes,
after the meatloaf is done, blend the remaining soup with 2-3 tablespoons of drippings from the meatloaf pan and heat;
slice meatloaf and serve gravy over top.
Does anyone have a recipe for vegetarian stuffing?
Heather
I'm looking for something easy and without too many ingredients. Thanks.
Answer
Ingredients
* 1 (1 pound) loaf day-old bread, torn into small pieces
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10.5 ounce) can vegetable broth
* 2 tablespoons water
* 1 teaspoon poultry seasoning
* salt to taste
* ground black pepper to taste
* 1/2 cup wild rice, cooked (optional)
* 1/4 cup dried cranberries (optional)
* 1/2 cup fresh mushrooms (optional)
* 1/2 cup chopped pecans (optional)
* 1/4 cup cubed apples (optional)
Directions
1. Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. Add any or all of the optional ingredients as desired. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake.
2. Bake for about an hour at 350 degrees F (175 degrees C). You can slice it like a meatloaf and serve.
Stuffing doesn't have to be cooked inside a turkey - this vegetarian bread stuffing with apples and walnuts is delicious baked as a casserole.
Yield 10 servings
Time an hour
Tools
* large frying pan
* wooden spoon
* large mixing bowl
* two medium or one very large casserole(s), with lids
Ingredients
* ¾ c butter
* 2 c onion, chopped
* 2 c celery, chopped
* 1-2 t salt
* pepper
* 3 t sage
* 3 t thyme
* 1 t marjoram
* 1 t rosemary
* ½ c fresh parsley, chopped
* 2-3 T apple cider vinegar
* 16 c bread cubes*
* 4 c green apples, chopped
* 1½ c raisins (optional)
* 1½ c lightly toasted walnuts, minced
* 2 c vegetable stock
Directions Melt butter or olive oil over medium high heat and sauté onion and celery until soft and starting to turn golden. Add salt, pepper, herb, and vinegar. Mix well and remove from heat.
Preheat oven to 350.
In the bowl, combine bread, apples, raisins, and walnuts. Stir in onion mixture until well combined.
Toss with half of the stock and check consistency - you want the stuffing to be moist but not soggy. Add more stock as needed, then taste and adjust seasonings.
Butter the casseroles, add stuffing, cover, and bake for 45 minutes.
Vegetarian Stuffing
3/4 cup onion, diced
1/2 cup celery, diced
1/2 cup apple, peeled and diced
2 tsp dried or 3 tbsp. minced fresh parsley
1/2 tsp dried sage
1/4 tsp salt
pinch cayenne pepper
4 cups bread cubes (white or whole grain)
1/2 cup dried cranberries
1/4 cup chopped pecans (optional)
10-12 tbsp strong vegetable broth* (up to 3/4 cup)
Preheat the oven to 350F and lightly grease a 1.5-quart baking dish.
In a small frying pan, sautee the onion, celery and apple until tender with the parsley, sage, salt, cayenne (or regular pepper, if you prefer). This should take about 5 minutes. Remove from heat.
In a large bowl, combine the bread cubes with onion mixture, cranberries, pecans, vegetable broth, adding slightly more if the bread is very absorbant (some need more liquids), and mix well. Taste one of the cubes and, if necessary, add additional salt or pepper.
Pour into prepared casserole dish and cover with aluminum foil. Bake for 20 minutes. Remove foil and bake for an additional 20 minutes, until top is crisp and golden.
Serve immediately.
http://vegetarian.about.com/od/stuffingdressingrecipes/Vegetarian_and_Vegan_Stuffing_Recipes.htm
Ingredients
* 1 (1 pound) loaf day-old bread, torn into small pieces
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10.5 ounce) can vegetable broth
* 2 tablespoons water
* 1 teaspoon poultry seasoning
* salt to taste
* ground black pepper to taste
* 1/2 cup wild rice, cooked (optional)
* 1/4 cup dried cranberries (optional)
* 1/2 cup fresh mushrooms (optional)
* 1/2 cup chopped pecans (optional)
* 1/4 cup cubed apples (optional)
Directions
1. Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. Add any or all of the optional ingredients as desired. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake.
2. Bake for about an hour at 350 degrees F (175 degrees C). You can slice it like a meatloaf and serve.
Stuffing doesn't have to be cooked inside a turkey - this vegetarian bread stuffing with apples and walnuts is delicious baked as a casserole.
Yield 10 servings
Time an hour
Tools
* large frying pan
* wooden spoon
* large mixing bowl
* two medium or one very large casserole(s), with lids
Ingredients
* ¾ c butter
* 2 c onion, chopped
* 2 c celery, chopped
* 1-2 t salt
* pepper
* 3 t sage
* 3 t thyme
* 1 t marjoram
* 1 t rosemary
* ½ c fresh parsley, chopped
* 2-3 T apple cider vinegar
* 16 c bread cubes*
* 4 c green apples, chopped
* 1½ c raisins (optional)
* 1½ c lightly toasted walnuts, minced
* 2 c vegetable stock
Directions Melt butter or olive oil over medium high heat and sauté onion and celery until soft and starting to turn golden. Add salt, pepper, herb, and vinegar. Mix well and remove from heat.
Preheat oven to 350.
In the bowl, combine bread, apples, raisins, and walnuts. Stir in onion mixture until well combined.
Toss with half of the stock and check consistency - you want the stuffing to be moist but not soggy. Add more stock as needed, then taste and adjust seasonings.
Butter the casseroles, add stuffing, cover, and bake for 45 minutes.
Vegetarian Stuffing
3/4 cup onion, diced
1/2 cup celery, diced
1/2 cup apple, peeled and diced
2 tsp dried or 3 tbsp. minced fresh parsley
1/2 tsp dried sage
1/4 tsp salt
pinch cayenne pepper
4 cups bread cubes (white or whole grain)
1/2 cup dried cranberries
1/4 cup chopped pecans (optional)
10-12 tbsp strong vegetable broth* (up to 3/4 cup)
Preheat the oven to 350F and lightly grease a 1.5-quart baking dish.
In a small frying pan, sautee the onion, celery and apple until tender with the parsley, sage, salt, cayenne (or regular pepper, if you prefer). This should take about 5 minutes. Remove from heat.
In a large bowl, combine the bread cubes with onion mixture, cranberries, pecans, vegetable broth, adding slightly more if the bread is very absorbant (some need more liquids), and mix well. Taste one of the cubes and, if necessary, add additional salt or pepper.
Pour into prepared casserole dish and cover with aluminum foil. Bake for 20 minutes. Remove foil and bake for an additional 20 minutes, until top is crisp and golden.
Serve immediately.
http://vegetarian.about.com/od/stuffingdressingrecipes/Vegetarian_and_Vegan_Stuffing_Recipes.htm
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