Jul 23 2012

Beefless Stew

by Angela

Summary: A delicious warm and hearty stew that is incredibly satisfying!


  • 8 small red potatoes (cut into 1″ cubes)
  • 1 Large Onion (chopped)
  • 8 Ounces Mushrooms (quartered)
  • 5 Medium Carrots (peeled & sliced thick)
  • 2 Bay Leaves
  • 1/2 tsp. Thyme
  • 1 tsp. Rosemary
  • 1/2 tsp. Garlic Powder
  • 2 tsp. Poultry Seasoning
  • 1 1/2 tsp. Salt
  • 2 Tbl. Tamari (soy sauce)
  • 1/2 tsp. Fresh Ground Pepper
  • 1/2 cup Red Wine
  • 1 to 1 1/2 cups Gardein Beefless Tips or TVP Chunks (beef colored/flavored)
  • 1 cup Frozen Peas
  • 4 Tbl. Cornstarch


  1. Fill a large pot with 10 cups of water.
  2. Add the first 13 ingredients, potatoes through pepper, and bring to a boil.
  3. Simmer uncovered for about 20 minutes, until onions are cooked and the potatoes and carrots start to soften.
  4. Add 1/4 cup of red wine (if desired).
  5. If using Gardein Beefless Tips, brown them in a pan in oil and set aside.  Or if using TVP chunks add them in now.
  6. Add the peas.
  7. Mix the cornstarch with 1/4 cup red wine (or water).
  8. Stir the mixture into the stew and cook until the stew thickens slightly.
  9. If using the Gardein Beefless Tips add them in now.
  10. Serve in bowls with plenty of fresh bread!

Preparation time: About 15 to 20 minutes

Cooking time: 20 to 30 minutes

Number of servings (yield): 8 to 10

May 4 2012

Stuffed Peppers

by Angela



  • 4 bell peppers
  • 1 1/2 cups cooked brown rice (you can use white rice, quinoa, or couscous)
  • 1 1/2 cups veggie burger crumbles
  • 1 medium to large onion (diced)
  • Tops of bell peppers (diced)
  • 4-6 mushrooms (chopped up)
  • 1/2 of a large can of corn
  • 1/2 large can of diced tomatoes
  • 1 cup pasta sauce (whatever your favorite is, and you can add more o
  • r less to your taste)
  • 4 tsp. nutritional yeast (optional)
  • 1/4 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. italian seasoning
  • Pepper to taste


  1. Slice the tops off of the bell pepper, and remove the seeds from inside. Chop up any usable part of the top and set aside.
  2. Boil a pot of salted water, put the peppers in, and cover. Reduce to a simmer and let cook for 5 to 7 minutes, then remove and carefully drain the water.
  3. While pepper are simmering, in a large pan saute onion and chopped up peppers in a little bit of oil, until the onion softens a bit.
  4. Then add in the mushrooms and saute for a minute or two.
  5. Then add in veggie burger cumbles and saute for a few more minutes.
  6. Then transfer to a large bowl, add in pasta sauce, rice, corn, diced tomatoes, nutritional yeast (if using), and spices.
  7. Mix it all up really well, then stuff into peppers.
  8. Place peppers in a glass dish and place filled peppers in it, pop it in the oven, and bake for 45 minutes to 1 hour. Then you can snack on the leftover filling while you’re waiting for it to cook! = )

Preparation time: 15 to 20 minutes

Cooking time: 45 to 60 minutes

Number of servings (yield): 4