All the recipes listed below are free. Just click on the link (or the picture) for each recipe to go to that recipe's page on this website. Because these recipes are free, you can share them: print them out, share them with friends or family, or send their links email. All of these recipes have been tried at my home and meet with my approval.
If you have a recipe that you would like to share on The Practical Vegetarian, please submit it to firstname.lastname@example.org and, if you can, attach picture(s) in your email. Include your name so we can give you a by line for your recipe. Include any other information you feel important. Please remember that you will be sharing your recipe for free.
|This recipe mixes TVP (Textured Vegetable Protein), 10-ounces (Pack of4) with ground beef. If you are not completely a vegetarian, this recipe will help cut fat and calories. And it will also stretch your ground meat to save you money. Once prepared, you can freeze the raw mixture as you would regular ground meat. To prepare, use just as you would in any of your favorites using ground beef.|
|This is a basic preparation for TVP (textured vegetable protein). Once prepared, you can eat it plain if you desire. However, this recipe is the starter for other uses of TVP such as patties, balls, veggie loaf, etc. You can also chill and sprinkle this recipe over tossed salad for an extra dose of protein. There are several TVP products on the market, including online. The very best, in my opinion, and the only one that I use after first trying it years ago, is Bob's Red Mill TVP (Textured Vegetable Protein), 10-ounces (Pack of4) because it is always consistent in texture and it tastes really good.|
|Fresh strawberries are a wonderful way to satisfy your sweet tooth without the having to do double time on the treadmill. Here are some delicious ways to add variety and extra nutrition to these tasty berries.|
Marth Volz, Guest Author
Here a simple and quick recipe to get a good meat substitute, the Tofu and Green Onion Veggie Burger. This healthy tofu based veggie burger receive an additional nutritional boost from wheat germ. This recipe is both vegetarian and vegan.
|This recipe shows you how to make soy burgers using textured vegetable protein (t.v.p.). In addition to patties, you can use this recipe to form balls (to add to your favorite tomato sauce and pasta) and to form a loaf (to replace traditional meatloaf). Download my free recipe (in pdf file) with complete instructions here or go to my web page for the shorter version here.|
Karien Jones, Guest Author
Be the hit of your Fourth of July celebrations with these very simple dessert ideas. From cakes to cupcakes, you will not miss a beat of the excitement with these time-saving tips. Never mind if you are not a baking expert: these creative desserts use cake mix, frosting mix, and food coloring. To make it really easy, you can also just pop open a can of canned frosting.
|This recipe shows you how to make a very good meat substitute using vital wheat gluten. What is great about vital meat gluten, as compared to TVP, is that you can make an excellent sausage substitute for breakfast. Although vital wheat gluten can be stored safely in your cupboard, I store mine in my freezer compartment.|
|Because this bread is made with baking powder instead of yeast, it is called "quick bread." Time-wise, however, it will take about an hour from start to finish which, compared to yeast bread taking over two hours, is faster to make, if not quite "quick." Any quality 100% whole wheat flour will do. I use either King Arthur Flour Premium 100% Whole Wheat Flour or 100% Stone Ground Whole Wheat Flour, 5lbs. I add mashed banana and slivered almonds to sweeten and moisten the bread. This is totally optional. You can also add apple and chopped nuts, or other fruits, etc., or you can make it plain.|
Did you know that textured vegetable protein has more protein than beef?
That's right. A one ounce serving of top round* has approximately 8. grams of protein. A quarter cup serving of textured vegetable protein (t.v.p.)** has 12 grams of protein. An additional benefit is that t.v.p. contains no saturated fat (the beef has over one gram of saturated fat).
*SOURCE: USDA, 1 ounce, beef, round, round steak, separable leand and fat, trimmed to 1/8" fat, all grades, cooked, broiled.
**SOURCE: Bob's Red Mill TVP (Textured Vegetable Protein), 10-ounces nutritional label for 1/4-cup dry.