Vegan Rice Stuffing

VEGAN RICE STUFFING

This is a long-time favorite dish that makes a great impression on the Thanksgiving menu. Stuff pumpkin, acorn or butternut squash instead of a Turkey for a vegan feast to suit any crowd.

1 16-ounce package Lundberg Countrywild rice blend, or 2 cups brown basmati rice mixed with 1/2 cup wild rice

1 32-ounce box Imagine Organic Vegetable Broth

3 stalks celery, chopped

2 cups brown mushrooms, sliced

1 yellow onion, chopped

3 green onions, chopped

2 tablespoons fresh sage, minced

2 teaspoons dried rosemary

1 teaspoon dried thyme

1 teaspoon dried ground savory

salt and pepper to taste

2 Gardein Chick'n filets, diced

1 tube Gimmie Lean vegan sausage, crumbled

Preheat oven to 350. Coat a 13x9 casserole dish with olive oil non-stick spray.

In a large skillet, saute onions, celery spices, Gardein chick'n, and Gimmie Lean sausage until onions are transparent. Add to rice mixture. Pour into greased 13x9 pan. Pour vegetable broth over mixture, making sure to cover rice completely.

Cover pan with foil. Bake at 350 for 1 hour, or until rice is thoroughly cooked.

Serve inside the cavity of your choice of baked squash.

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Crispy Cheesy Chick'n Cutlets

Crispy Cheesy Chick'n Cutlets

1 package Gardein chick'n, thawed

1 egg beaten with 1/2 cup soy milk

2 cups Panko

2 cups grated Parmesan cheese**

1/2 cup soy flour

1/2 cup amaranth flour

Tony Chachere's Creole Seasoning to taste

 

Preheat oven to 350. Place dredging ingredients into three bowls large enough to properly coat chick'n. 

Dredge and coat chicken in this order:

FLOUR --  EGG WASH  --  BREAD CRUMBS/CHEESE/CREOLE SEASONING

Dredge only ONCE, then place on cookie sheet. Bake for 10 minutes until golden brown.

** Omit to make this dish Vegan.

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Jacqui's Creole Chick'n

JACQUI'S CREOLE CHICK'N:

• 2 strips Morningstar Farms Veggie Bacon
• 1 Spanish onion, chopped
• 1/2 green bell pepper, chopped
• 1 celery stalk, sliced
• 1 green onion, chopped
• 1 clove garlic, minced
• 1 can Rotele Tomatoes
• 1 bay leaf
• 1/2 teaspoon ground black pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Tabasco sauce
• 1 package Gardein Chick'n, cubed
• 3 TBP Olive Oil

In a large skillet, brown onions, bacon, bell pepper, celery, garlic and bay leaf. Add chick'n, stirring and cooking until chick'n is heated thoroughly. Add Rotele, Worcestershire sauce, Tabasco, salt and pepper. Reduce heat and simmer for 20 minutes, stirring to prevent sticking. During the last 5 minutes of cooking, stir in green onions. Remove bay leaf. Serve over rice.

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Thai Curry Chick'n Salad

Thai Curry Chick'n* Salad

1 package Gardein chick'n, cubed

1/2 cup green onions, chopped

3 cloves garlic, minced

1/4 cup Tamari sauce, or Teriyaki sauce

2 TBP rice wine vinegar

1/2 TBP yellow curry paste

1/2 TSP grated fresh ginger

2 TBP vegetable oil

1/2 cup dry roasted peanuts

Salad:

8 cups salad greans

1 cup raw sugar snap peas, cut into bite-sized pieces

1 small red bell pepper, chopped

Roasted pepper rice wine vinegar

In a gallon-sized baggie, combine green onions, garlic, Tamari, vinegar, curry, and ginger. Add chick'n, making sure to cover it with sauce. Marinate overnight.

Heat vegetable oil in wok or skillet over high heat. Add marinated chick'n and sauce, stir frying only long enough to cook chicken completely. Add peanuts, continuing to stir for 1 minute. Remove from heat.

Layer salad ingredients, drizzling with roasted pepper flavor rice wine vinegar. Top with chick'n. 

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