My recipe for the tempeh meatloaf worked so well, I knew it would make a nice non-meatball. Just add a few different seasonings, shape them into balls and bake! My husband loves indulging in a meatball sub with lots of Italian salad oil and mozzarella. Ingredients: 2 packages of 3-grain or soy tempeh 6 packets … Continue reading Spaghetti and Italian Tempeh Meatballs
Category: Entrees
Coconut Crusted Tofu with Mango Chutney
Sweet and savory are the best two words to describe this tasty treat. I've always been a fan of chutney with Indian food, but I thought it was go nicely on something else. Namely, these baked coconut tofu steaks. Nothing says "yum" like toasted coconut! The mango chutney can be made as spicy or as … Continue reading Coconut Crusted Tofu with Mango Chutney
Creamy Spinach and Artichoke Hummus Stuffed Portobello Mushrooms
One food I used to eat all the time before I became more aware of nutritional values and health was the spinach and artichoke dip from TGI Fridays. Yes, good ol' Friday's. This spinach and artichoke hummus is excellent atop Portobello mushrooms, as in this recipe, as well as a great dip for pita or … Continue reading Creamy Spinach and Artichoke Hummus Stuffed Portobello Mushrooms
Hummus & Tabbouleh Pitas
What quick and easy lunch menu item is tasty, filling and meatless? Why, this quick little ditty I made up yesterday. Make a meal with vegan store-bought items in a snap, like these cute little pitas. 1 whole wheat pita bread 2 tbsp pre-made store-bought tabbouleh 2 tbsp hummus of choice (I chose roasted red … Continue reading Hummus & Tabbouleh Pitas
Tempeh Not-Meatloaf
I will admit, I loved meatloaf growing up. My mom always put onions in it and I loved to smother it in ketchup. Not much has changed, except for, well, the meat part. This is just as easy to make as conventional meatloaf. Dump ingredients in bowl, mix, fill up a pan and bake. Ingredients: … Continue reading Tempeh Not-Meatloaf
Veggie Diva's Kitchen 