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Worthington Vegetable Steak Stroganoff

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A rich and tasty vegetarian version of Stroganoff…simply delicious.

1 20-oz can Worthington Vegetable Steaks, cut into strips and breaded in flour
1 med onion, chopped
1 6-oz can sliced mushrooms, drained (or 3/4 C sliced fresh mushrooms)
1/4 tsp garlic powder
2 Tbsp McKay’s Beef-life Seasoning
1/2 tsp salt
2 Tbsp soy sauce
1 C hot water
1 Tbsp dried parsley
2/3 C sour cream*
1/3 C grated cheddar cheese*
2 Tbsp canola oil

In a large saucepan over medium-high heat, saute steaks and onion in 2 Tbsp of oil. When onion is tender add mushrooms. Add garlic, seasonings, and water and simmer for 20 minutes or until thickened. Turn heat off and add sour cream and cheese, stirring until cheese is melted.

Pour sauce over cooked noodles of your choice.

*Lite Version Substitution

2/3 C fat-free sour cream
1/3 C grated reduced-fat cheddar cheese

Helpful Hint: To stretch this recipe (for unexpected company), add additional beef-like seasoning and soy sauce and 1/2 to 1 C water (in which is dissolved 1 Tbsp cornstarch). Bring to a boil, stirring constantly. Do this before adding cheese and sour cream.

Servings: 8

Submitted by Debby Shabo Wade 
Recipe by Charlotte Ishkanian

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Worthington Vegetable Steak Stroganoff

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Whole Wheat Pizza Stromboli

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Scrumptious whole grain Stromboli!

2 1/4 tsp active dry yeast

3/4 C warm water
4 1/2 tsp honey
2 C bread flour
2 tsp Italian seasoning
1 tsp salt
4 1/2 tsp spaghetti or pizza sauce
1 tsp salt
1/4 C shredded Parmesan cheese, divided
1/2 C shredded Mozzarella cheese, divided
2 Tbsp finely chopped onions
2 Tbsp chopped olives
2 Tbsp chopped canned mushrooms
2 Tbsp chopped green or yellow pepper
1/4 C canned pineapple tidbits

In a large bowl dissolve the yeast in warm water. Stir until well blended. In a small bowl, combine 1 cup of bread flour, whole wheat flour and seasonings. Add to yeast mixture and beat until frothy. Stir in pizza sauce. Stir in enough remaining bread flour to form a soft dough. Turn onto a floured surface, kneading until smooth and elastic, about 6-8 minutes. Place in greased bowl greased bowl, turning to grease top. Cover and let rise in a warm place until doubled in size, about 1 hour.

Punch dough down. Turn onto a lightly floured surface, rolling into a 14 in by 12 inch rectangle. Sprinkle half of Parmesan cheese, Mozzarella cheese and all toppings with 1/2 inch of edges. Roll up jelly roll style, starting with the long side, pinch seam to seal and tuck ends under. Place seam down on a greased baking sheet. Cover and let rise for 45 minutes. Sprinkle with remaining cheeses. Bake at 350° for 23 minutes or until a toothpick comes out clean. remove from pan to a wire rack. Serve warm. Refrigerate leftovers.

Submitted by Laurie Worth

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Whole Wheat Pizza Stromboli

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Fresh Vegetable Medley

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What better way to enjoy the vegetables of summer than in this flavorful medley!

2 C fresh or frozen corn kernels (approx. 2 ears of fresh corn)

1/2 C chopped green pepper
1 whole sweet onion, chopped
1 C sliced zucchini
2 med tomatoes, diced (or canned and drained, 1C)
2 Tbsp olive oil
1/2 tsp Lawry’s salt

Saute first four ingredients in oil, approximately 3 to 4 minutes, stirring frequently. Add tomatoes and salt and continue cooking on medium heat for 2 to 3 minutes.

Servings: 6

Submitted by Elaine Nelson

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Fresh Vegetable Medley

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Wheat Germ Patties

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These nutritious patties are made with wheat germ, oatmeal and other good things. 1/4 C warm water (105° F to 115° F)

1/1/2 tsp active dry yeast
1/2 tsp sugar
1 med onion, chopped
1 clove garlic, minced
1 1/2 C wheat germ (raw or toasted)
1 Tbsp soy sauce
2 eggs
1 C quick oatmeal
1/2 tsp ground sage
1 12-oz can evaporated milk

Sauce:

1 can mushroom soup
1 1/2 cans milk

In a small bowl, combine water, yeast, and sugar. Set aside till foamy.

In small skillet over medium-high heat, saute onion in 1 Tbsp oil. When tender, add garlic and saute 2 minutes longer. Set aside.

In a large bowl, combine wheat germ soy sauce, eggs, quick oats, sage, evaporated milk, yeast mixture, and sauteed mixture. Stir well and let stand 5 to 10 minutes. Spray a large skillet with vegetable spray and drop mixture in by spoonfuls; fry on both sides. (This can be done in the oven on a greased cookie sheet—bake at 350° F for 20 to 30 minutes, turning once.) Arrange patties in a 9″ x 13″ baking dish.

In a small bowl, combine mushroom soup and milk. Pour over patties. Bake at 350° F for about 30 minutes, or until bubbly.

Optional: For some crunchiness: add 1/2 C chopped walnuts to the mixture before frying.

Servings: 15 patties

Submitted by Debby Shabo Wade 
Recipe by Jeanne Jarnes

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Wheat Germ Patties

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Wild Rice Casserole

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Here’s a simple way to prepare a healthy entree that will please friends and family.

1 C brown rice
1 C wild rice
1 15oz can crushed tomatoes
2 C Velveeta cheese, cubed
1 C chopped onion
1/2 C oil
2 C sliced black olives
2- 4oz canned mushrooms
1/2 tsp salt
3 C hot water

Soak wild rice in 5 cups of water overnight. Drain rice. Combine brown rice, wild rice, tomatoes, cheese, onion, oil, salt and mushrooms. Place in 8 by 12 casserole dish. Add 3 cups of hot water. Bake at 350° for 2 1/2 hours.

Servings: 6-8

Submitted by Becky Anderson

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Wild Rice Casserole

Article excerpt posted on en.intercer.net from Vegetarian recipes.

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