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Vegetable and Tofu Stir-fry

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Recipe by: BANSREEPARIKH  This is a really delicious and healthy recipe. The sauce is what makes this recipe extra delicious! We make it at least once a week. You can substitute and add whatever vegetables you like. Ingredients 45 m 4 servings 215 cals 1 tablespoon vegetable oil  1/2 medium onion, sliced  2 cloves garlic, finely chopped  1 tablespoon fresh ginger root, finely chopped  1 (16 ounce) package tofu, drained and cut into cubes  1/2 cup water 
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Vegetarian Burrito Casserole

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Recipe by: BONF "I made this one night when I was trying to use up some leftover Mexican ingredients. It turned out very tasty and left everyone asking for more." Ingredients 1 h 5 m 8 servings 486 cals 3/4 cup white rice  1 1/2 cups water  1 (12 ounce) package frozen soy burger-style crumbles  1 (28 ounce) can whole tomatoes, drained, 1/4 cup juice reserved  2 1/2 teaspoons chili powder  1 teaspoon cumin  1 (1.25 ounce) package taco seasoning mix 
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Vegetarian Meatloaf with Vegetables

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Recipe by: RENEE86  This is a meaty alternative to meat loaf, with vegetables on the side. Ingredients 1 h 50 m 9 servings 225 cals 1/2 (14 ounce) package vegetarian ground beef (e.g., Gimme Lean TM)  1 (12 ounce) package vegetarian burger crumbles  1 onion, chopped  2 eggs, beaten  2 tablespoons vegetarian Worcestershire sauce  1 teaspoon salt 
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Vegetarian Sloppy Joes

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Recipe by: Aberdeen Smith This is a combination of many recipes and experimentation. It has gotten the thumbs-up from all who have tried it so far. It can also be made with TVP, ground turkey, or even ground beef instead of tempeh." Ingredients 40 m 6 servings 384 cals 1/4 cup vegetable oil  1/2 cup minced onion  2 (8 ounce) packages tempeh  1/2 cup minced green bell pepper  2 cloves garlic, minced  1/4 cup tomato sauce  1 tablespoon vegetarian Worcestershire sauce  1 tablespoon honey 
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