Archive for the ‘“beef”’ Category

P1010258Serves 2

1 Vegetarian Italian sausage, cut into bite sized pieces

6 Vegetarian meatballs

1 jar tomato sauce

6 baby bella mushrooms, diced

2 servings whole wheat pasta

ricotta cheese

1. Cook frozen vegetarian meatballs in the tomato sauce while it heats with the lid on and bring a large pot of water to a boil.

2. While the water for the pasta is boiling and the tomato sauce is heating, brown the mushrooms and sausage in a small amount of olive oil or cooking spray.

3.  When the water is boiling add the pasta and at the same time add 3/4 of the sausage/mushroom mixture to the tomato sauce.

4. The timing on this always works out for me, if I start heating the sauce and the water at the same time, the meatballs are cooked by the time the pasta is done.

5. Top the pasta with sauce and the remaining sausage and mushrooms. Serve with a scoop of ricotta cheese and sprinkle with black pepper.


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We received some more vegetables from our CSA yesterday, so I added some amazing rainbow chard and fresh organic romaine lettuce to the burritos.

Serves 2

2 veggie burgers, any type (partially microwaved and then chopped)

2 handfuls halved grape tomatos

2 handfuls chopped mushrooms

10 inches of rainbow chard stalk cut into tiny piece, and the accompanying leaves

1 cup drained black beans

1/2 red onion chopped

3/4 cup salsa

salt, pepper, chili flakes

whole wheat tortillas

lettuce, sour cream, cheddar cheese, and salsa for garnish


1. Saute the onion and chard stems in a pan coated with cooking spray.

2. Add the mushrooms and cook until browned.

3. Add the tomatos and greens and allow to wilt.

4. Add the veggie burgers and salsa and cook until all of the flavors have blended and the vegetables are the desired consistency. Season with salt, pepper, and chili flakes.

5. Serve in a whole wheat tortilla topped with sour cream, cheddar cheese, salsa, and lettuce.

The filling is very substantial and can stand on it’s own without the tortilla if you are trying to stay away from extra carbs.

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Serves 2

12 won ton wrappers
3/4 cup “ground beef”
1/2 cup chunky salsa
1/4 cup shredded cheddar cheese
salt, pepper, dried chili flakes
1/2 tbspn butter for the pan

1. Mix all of the filling ingredients together and fill the won ton wrappers.
2. Coat a pan with cooking spray and melt the butter.
3. Lightly fry the won tons until they are browned on each side.
4. I added about a 1/4 cup of additional salsa to left over Pea and Cauliflower soup heated it up and used it as a sauce with a dollup of sour cream on top.

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This made a lot, I’d say for about 4 people

20 wonton wrappers

1/3 package vegetarian “ground beef”

1/4 large onion

1 large carrot

1 clove garlic finely chopped

1 tbspn low sodium soy sauce

1 tbspn teriyaki sauce

3 cup vegetable broth


Cooking Spray

1. Using a food processor chop the carrots and onions and put aside in a medium bowl with the teriyaki and soy sauce.

2. Brown the “beef” in a pan coated with cooking spray. Add in the garlic after a couple of minutes.

3. Add in the carrot, onion, sauce mixture and mix well. Lower the heat and cook everything together for a  few more minutes and remove from heat. Season appropriately with salt and extra sauces.

4. Bring the vegetable broth to a boil and then reduce the heat.

5. While the broth is heating up, fill each won ton wrapper with 1 teaspoon of the filling. Follow the directions on the package to form and seal the won tons.

6.Add the won tons to the broth and simmer for about 5 minutes.


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Shepherd’s Pie

My roommate in college introduced me to this dish. She was making it with beef and I figured that I didn’t want to be left out so I tried it with the fake stuff.

Ingredients (serves 4):

1 package “beef” crumbles or 3 crushed soy patties

1 large onion

2 cloves garlic

1 tablespoon ketchup

2 tablespoons water

1/2 cup frozen peas

1/2 cup chopped carrots

1/2 cup chopped mushrooms

1/2 cup chopped and peeled butternut squash

5 medium yukon gold potatos

2 oz muenster cheese

1/4 cup milk

1 tablespoon butter

cooking spray

1. Preheat oven to 350.

2. Peel and quarter the potatoes and place in a large pot over high heat.

3. Finely chop the garlic and onion and saute in the frying pan (use cooking spray or olive oil) over medium heat.

4. Add the package of “ground beef” to the frying pan and let brown. Stir frequently so that it does not burn.

5. Add the ketchup,water, and some salt and pepper to the “beef”.  Stir, reduce heat,  and cover for about 5 minutes, or as long as you need to complete steps 6 and 7.

While this is happening:

6.  Defrost the peas in a microwave. They should still be hard because they will cook in the oven.

7. Check the potatoes. When they are soft remove them from the pot and mash them with the milk, muenster cheese, and half of the butter. If you have a stand mixer you can use the paddle attachment and low speed. Season with salt and pepper

8. Add  rest of the vegetables to the frying pan and saute just until the squash begins to slightly soften

10. Pour into a large casserole dish and then spread the mashed potatoes evenly on top. Use the remaining butter to dot across the top of the potatoes. Cover with tin foil.

11. Heat  in the oven for approximately 25 minutes and then remove the tin foil for another 5 minutes until the top is browned. You will know when it is done if you see the meat/veggie mixture bubbling up around the edges of the potatoe covering.

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homemade tomato sauce (see previous recipe) or your favorite jarred sauce*

1 package of vegetarian beef crumbles (if necessary, you can make your own by partially microwaving a plain soy patty and crumbling)

cooking spray

salt and pepper

1. Spray a frying pan and heat on medium.

2. Add the package of “meat” and salt and pepper to taste.

3. Cook for a couple of minutes, stirring occasionally, until the “meat” is a bit browned.

4. Add the “meat” to the sauce before heating the sauce.

5. Heat up the sauce and simmer for at least 10 minutes before serving over your favorite pasta.

*If you are using sauce from a jar, I highly recommend sauteing onion and garlic in the pot before adding the sauce. This adds a bit of freshness to the taste.

I have experimented and found that allowing the “meat” to cook in the sauce gives it a much better taste and texture than adding the “meat” to the dish at the end.

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Hi all! Welcome to my new blog. I am 27 and have been a vegetarian for 15 years. I am married to a non-vegetarian. We both really like food. I love to cook and he doesn’t, so at home we both eat vegetarian food. I wanted to share some of my recipes that are delicious for vegetarians and carnivores alike.

I chose to call this blog Semi-Homemade Vegetarian because while I like to combine all sorts of fresh ingredients and I try to stay away from boxes and jars, I very rarely make my own proteins. I found that most vegetarian cookbooks can teach you how to do great things with tofu or how to make your own veggie burgers. These recipes are often difficult and time consuming. There is not a ton of information out there about how to cook successfully with store bought fake meat.

I think that many people have tried the packaged faux-meat products and were pretty turned off, for good reason. I have some favorites, but I very rarely eat or serve them as-is. I favor the basic variety of fake meat. A plain “burger” or piece of “chicken” without already added seasonings. These can very easily be transformed into something delicious.

I hope you enjoy and get some ideas!

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