Tasty Veggie Sandwich Steaks

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This tasty meat sub is really good in sandwiches and rolled up in wraps with your favorite trimmings. It is easy to make and yields generously. If you want to make a whole lot of them and freeze some of them, put them in an air tight container. We just wanted to show

1 cup oats
1/4 cup walnuts
1 1/2 cups all purpose flour
1 large carrot
1 stalk celery
1 medium tomato
1 medium potato
1/2 cup sweet pepper strips
1/2 cup sweet green pepper strips
Salt to taste
1/2 tsp. Italian Seasoning
3 Tbsp. sweet paprika powder
1 small onion
1 1/2 tsp. garlic powder
3 Tbsp. cornstarch
1 Tbsp. olive oil plus more to cook with
1/2 cup breadcrumbs
1/2 cup water

Put all your dry ingredients in a bowl and mix thoroughly. In a blender, process the vegetables with the 1/2 cup water. Add this mixture to the dry ingredients little by little while blending well.
Form the patties and cook in a skillet barely painted with olive oil until golden brown on both sides.

Yield: Approx. 1 dozen (depending on the size you give them)

Note: You can put them between two slices of toasted wheat berry or oatmeal bread and add anything you like, including vegan cheese slices, pickle slices and whatever you like. But they are also good like this:

Just add some homemade ketchup or any sauce of your preference.


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Vegan Mock Meat Delish

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This is a very versatile meat substitute a you will see by the photos. You can use it like patties, you can cut it into strips and drop it into your favorite sauce to get all the juicy, saucy goodness and use it as a delicious side dish. You can chop it and drop it into spaghetti-style sauce and use it to top anything from rice to pasta, to potatoes. Enjoy!

1 cup brown rice, cooked
1 cup cracked wheat, cooked to the consistency of rice
1 carrot, peeled and sliced
1 medium raw potato, peeled and cubed
1 medium onion, peeled and chopped
2 Tbsp. chopped cilantro
1/2 cup walnuts
Salt to taste
1 cup whole wheat flour or whole wheat pastry flour
3 Tbsp. sweet paprika powder
1 tsp. garlic powder (of 1/2 tsp. if you don't like things savory)
1 tsp. Italian Seasoning
2 Tbsp. cornstarch (as a binder)
1/2 cup breadcrumbs

In a blender, put the potato, the onion, walnuts, cilantro, the brown rice and the wheat and process with just enough water to turn the mixture into a smooth paste. Scrape into a bowl, add the rest of the ingredients and enough water, little by little, to form a dough that is neither too stiff nor too runny. Taste for salt an adjust to taste.
Grease a skillet with olive oil, just enough to cook the mock meat. Form patties with your hands and drop into the hot skillet and cook until golden brown on both sides.
You can use them as is, they make a wonderful and savory addition to sandwiches, pita pockets, burritos and wraps, or turn them into amazingly juicy and tasty strips and chunks by simply cutting them lengthwise or into cubes, and dropping them into a sauce until they absorb some of the juice flavor, then add them to whatever you like!

This is what they look like after you first cook them in the skillet. You can use them like this or drop them into sauce!

This is how they look when you cut them into strips and drop them into sauce to get juicy and saucy!

This is what they look like then you cut them into chunks and cook them with tomatoes, onion, red and green peppers and sauce until they soak up the juices and become tender and flavorful!

You get the point!

Let me know if you make this delicious meat substitute in the comments and tell me how you made it and what you had it with, it will be wonderful to find out how you prepared it!

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Vegan Millet Omelettes Stuffed with Peas—New Version

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These small omelettes are very tasty and a delicious, very easy and relatively quick to put together.
The recipe yields a good amount of omelette, top them with cheese, gravy or sauce or eat as is. Enjoy!

1  cup cooked brown rice (cooked according to package instructions)
1/2 cup millet (cooked to the consistency of rice)
3/4 cup frozen peas (thawed)
1 cup all purpose flour
Salt to taste
1 Tbsp. onion powder (1 tsp. if you're not a great onion lover, but onion is key in this recipe)
1/2 tsp. garlic powder
1 tsp. lemon juice
1/2 tsp. lemon zest
1/8 tsp. dried thyme
1/8 tsp. dried sweet basil
1/8 tsp. dried marjoram
1 plum or Roma tomato
Pinch of oregano
1/2 tsp. sweet paprika powder
1/2 cup raw almonds, washed
1 cup soy milk (plain and unsweetened)

In a blender, process the rice and the millet with the milk, the tomato and the almonds till smooth. Scrape into a bowl and add the rest of the ingredients, combining well and making sure you don't get any lumps.
Heat a skillet with very little olive oil and drop the mixture into it by large spoonfuls. Let set before flipping. Cook on both sides till golden brown.

Yield: Approx. 8 omelettes or depending on size you make them in.

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