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Home > Resources > Vegetarian Recipes >
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Alpine Chicken
Broccoli & Soya Chicken Bake
Cheesy Walnut Burgers
Chicken Loaf
Chili Bean Burgers
Cottage Cheese Patties
Crunchy Baked Soybeans
Friday Night Beans
Sharp Cheese Walnut Patties
Souper Chops
Special K Loaf
Vegetarian Meatballs
Vegetarian Shepherd's Pie


Alpine Chicken (Submitted by Amy Hinger)

  • 4 cups diced vegetarian chicken
  • broth from the vegetarian chicken
  • 2 cups diced celery
  • 1 medium onion, grated
  • 1 cup grated swiss cheese
  • 1 cvup grated cheddar cheese
  • 1 cup mayonnaise
  • 4 cups seasoned crutons

Mix ingredients together.  Place in greased casserole.  Bake 350 degrees for 45 minutes to 1 hour.
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Chili Bean Burgers

  • 1 cup chopped onions
  • 4 cloves minced garlic
  • 2 tsp. olive oil
  • 1/2 cup peeled and grated carrot
  • 1 1/2 tsp. chili powder
  • 1 tsp. ground cumin
  • 2 (15 oz.) can pinto beans, drained
  • 2 Tbs. Dijon mustard
  • 2 Tbs. soy sauce
  • 2 Tbs. catsup
  • 1 1/2 cups rolled oats
  • salt & pepper to taste

Saute the onion and garlic in the oil for about 5 minutes until onions begin to soften.  Add carrots, chili powder and cumin and cook on low heat for 5 minutes.  Set aside.  Mash the beans in a large bowl with a potato masher.  Add the mustart, soy sauce, catsup and the sauteed vegetables.  Mix in the oats, salt and pepper to taste.  Moisten your hands and form the burger mixture into six patties.  Lightly spray a nonstick skillet and cook the burgers on a medium-low heat for 5-8 minutes on each side.  Serve on burger buns with the standard fixings or on a plate with your favorite veggies.
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Friday Night Beans (Submitted by Amy Hinger)

  • 1 lb. pinto beans (soak overnight)
  • 1 qt. tomatoes, blended
  • 1/4 cup butter
  • 1 clove garlic, minced
  • 1 medium onion, diced
  • 3/4 cup brown sugar
  • 1/4 cup tomato paste
  • 1/2 cup water

Put all ingredients, except pinto beans, in blender.  Blend until smooth, then place in crockpot with teh pinto beans.  Cook on high for 4-5 hours.
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Crunchy Baked Soybeans

  • 12 oz. dried soybeans (about 2 cups)
  • 6 cups water
  • 1 tsp. salt
  • 1/2 cup bacon-flavored vegetable protein chips
  • 1/3 cup packed brown sugar
  • 1/4 cup molasses
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 tsp. salt
  • 1 tsp. dry mustard
  • 1 can (15 oz.) tomato sauce

Heat soybeans, water and 1 teaspoon salt to boiling; boil 2 minutes.  Remove from heat.  Cover and let stand 1 hour.  Drain soybeans, reserving 3/4 cup liquid.  Heat oven to 325 degrees.  Mix soybeans, reserved bean liquid, protein chips, brown sugar, molasses, onion, 1 teaspoon salt and the mustard.  Pour into ungreased 1 1/2 quart casserole.  Cover and bake 3 hours.  Stir in tomato sauce; bake 1 hour.  6 servings
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Broccoli & Soya Chicken Bake (Submitted by Michael Thurber)

  • 2 pkg. (10 oz.) frozen broccoli, barely cooked
  • 4 cups diced Tender Bits (2 cans)
  • 1 cup mushrooms
  • 2 cans cream of mushroom soup, undiluted
  • 1/2 cup mayonnaise
  • 1 tsp. lemon juice
  • 1/2 tsp. curry powder

Arrange broccoli in 9x13 casserole.  Top with chicken, then mushrooms.  Combine soup, mayonnaise, lemon juice, and curry powder; spreading this mixture over the above.  Bake at 350 degrees for 30 minutes.  When done, mix and serve over rice if you like.
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Cottage Cheese Patties (Submitted by Julie Monson)

  • 2 eggs, beaten
  • 1/2 cup toasted bread crumbs
  • 1 cup oatmeal
  • 1 cup cottage cheese
  • 1 medium onion, minced
  • 1/3 tsp. poultry seasoning
  • 1/2 tsp. salt
  • 2 tsp. oil
  • 1 pkg. George Washington Broth
  • 1/2 tsp. Kitchen Bouquet

Shape into small patties.  Fry until browned in frying pan.  Arrange patties in casserole dish.  Cover with mushroom soup thinning with milk for gravy.  Bake approximately 30 minutes at 350 degrees.
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Special K Loaf (Submitted by Amy Hinger)

  • 1/4 cup margarine
  • 1/2 cup onions, chopped

Saute until soft

  • 2 envelopes George Washington Broth, brown
  • 3 eggs, beaten
  • 1/4 cup pecan meal, ground fine
  • 3 cups Special K cereal
  • 1/4 cup milk
  • 3/4 cup cottage cheese

Mix all together, place in greased 8x8 or 9x9 pan.  Bake 325 for one hour.
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Vegetarian Meatballs (Submitted by LaJune Unruh)

  • 1 cup pecans, finely ground
  • 2 cups bread crumbs, fine
  • 1/4 cup wheat germ
  • 2 cups cottage cheese, small curd
  • 2 eggs
  • 1/2 cup onion, chopped fine
  • 1/4 tsp. garlic salt
  • 1/4 tsp. powdered sage
  • 2 Tbs. soy sauce
  • 1/4 cup margarine

Saute onion in margarine until tender and golden brown.  Add all ingredients and mix thouroughly.  Form into balls by putting a rounded teaspoon of mixture into palm of hand.  Roll into ball and place on a cookie sheet.  Cover with Saran Wrap and chill in refrigerator for 24 hours.  Fry balls in oil until brown, turning gently not to break them.  Put in casserole, cover with mushroom gravy and bake at 350 degrees for 30 minutes.  Makes 3 dozen.

Mushroom gravy:

  • 1 cup mushroom soup
  • 1 cup milk or water

Mix and pour over meatballs.
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Chicken Loaf (Submitted by Debbie Thurber)

  • 2 cans celery or mushroom soup
  • 1 can evaporated milk
  • 2 cans diced FriChik
  • 4 eggs
  • 2 small pkgs. Pepperidge Farm dressing mix
  • 2 Tbs. onion (optional)
  • 4 Tbs. oil

Oil pan and pour remaining oil into other ingredients.  Bake 350 degrees for one hour.
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Vegetarian Shepherd's Pie (From the cookbook, "Betty Crocker's Healthy New Choices")

  • 2 cans kidney beans, rinsed and drained
  • 1 jar (16 oz.) thick-and-chunky salsa (2 cups)
  • 1 cup frozen whole kernel corn
  • 1 medium carrot, chopped (1/2 cup)
  • 1 1/2 cups warm mashed potatoes
  • 2 Tbs. grated Parmesan cheese
  • chopped fresh chives or parsley, if desired

Heat beans, salsa, corn, and carrot to boiling in 10-inch nonstick skillet; reduce heat to low.  Cover and simmer about 15 minutes or until carrot is tender.  Spoon mashed potatoes onto bean mixture around edge of skillet.  Cover and simmer 5 minutes.  Sprinkle with cheese and chives.
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Cheesy Walnut Burgers (Submitted by Amy Hinger)

  • 1 1/2 c. shredded cheddar cheese
  • 1 c. finely ground walnuts
  • 1 c. bread crumbs
  • 1/2 c. finely chopped onions
  • 1 egg, beaten
  • 1 Tbs. ketchup
  • 1/2 tsp. dry basil leaves
  • 1/2 tsp. dry thyme leaves
  • 1/4 tsp. salt
  • 1/8 tsp. lemon pepper seasoning

Combine all ingredients, shape in 6 (3/4 inch) thick patties.  Fry in greased skillet, or bake on greased baking sheet at 350 degrees for 25 minutes turning once in between time.
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 Souper Chops

  • 1 can Chops  
  • 1 med. onion, chopped fine
  • 1 stalk celery, chopped fine
  • 1 (4 oz.) can sliced mushrooms
  • 1 can cream of celery soup
  • breading meal

Coat Chops both sides with breading meal.  Brown both sides in vegetable oil until crispy golden.  Remove from pan.  In additional oil, saute onion, celery and mushrooms.  Combine with cream of celery soup diluted with 1/3 can milk.  Cover bottom of glass baking dish with half of the sauce, arrange the Chops, and cover with the remaining half of the sauce.  Microwave for 10 minutes, or bake in 350 degree oven for 20 minutes.  Serve hot with rice or buttered noodles.  Serves 5
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Sharp Cheese Walnut Patties

  • 3 Tbs. chopped parsley (dried ok)
  • 2/3 cup milk
  • 3 cups Peppridge Farm Herb Stuffing Crumbs (grind)
  • 1 1/2 cup chopped walnuts
  • 1 1/2 cup cheddar cheese (grated)
  • 3 Tbs. onions (chopped)
  • 2 whole eggs
  • 3 egg whites

Mix all dried ingredients together.  Beat thoroughly the whole eggs and the egg whites, combine it to the dried ingredients.  Combine the rest of the ingredients.  Form balls that are 1 1/2 inches.  Brown in a skillet.

White Sauce:

  • 2 cans mushroom soup
  • 3/4 cup water
  • 2 cups sour cream

Blend well.  Pour over patties and bake at 350 degree oven until heated.
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