Lentil Burgers

Ingredients
1 1/2 cups onion puree
3 tbsp garlic minced
1/3 c green pepper, chopped
3 cups vegetable broth
1/4 cup naturally-brewed soy sauce
1 1/2 cups dry red lentils
2 tsp coriander seeds
1/2 tsp cumin seeds
2 t - 1 tbsp salt
1 tbsp onion powder
2 tsp sweet paprika
1 tsp basil
1 tsp thyme
3 tbsp fresh parsley, very finely chopped
Description When eaten with all the burger condiments, this burger is hit. Lentils make an excellent pseudo beef burger.
Lentils are also one of the most nutritious of all legumes and easiest to digest.
Instructions 1. Blend onions, garlic and pepper into a puree, pour into pot and cook uncovered on a medium-low heat, stirring as needed, until golden. 2. Grind lentils, coriander seeds, and cumin seeds together until powder, set aside. Blend in rest of dry seasonings.
3. Add water and soy sauce to cooked onion mixture, lower heat and whisk in dry ingredients thoroughly until no clumps remain.
4. Cook on high stirring constantly for 5 minutes until thickened. Then simmer covered on lowest heat for 1 hour stirring scraping the bottom of the pan every 15 minutes to prevent burning.
5. Turn heat off, stir in parsley.
6. Scoop into oiled mold, allow to cool, refrigerate, slice.
6. Lay on greased oven tray and bake on medium-low heat until outside is roasted. Serve hot.

Note The burgers freeze well after they are baked.

Baked Mashed Potatoes with 'Ground Beef'

Ingredients
POTATO
3 cups fine bulgur
3 cups vegetable broth
1 1/2 kg potatoes
3 TBSP onion powder
1 TBSP ground coriander seed
3/4 tsp cinnamon
4 TBSP tahini or cashew butter
salt to taste
BEEF
5 1/2 cups onions, chopped
1/2 cup TVP
3/4 cup of each green peas, grated zuchini (optional)
1 cup green pepper
1 cup sliced mushroom (optional)
2 t ground allspice
1 TBSP ground coriander
3 TBSP naturally-brewed soy sauce
1 1/2 cups walnuts, ground coarsely in blender
4 TBSP fresh parsley, chopped
Description The spices gives this dish the ground beef taste.
Instructions 1. Soak bulgur in 3 cups vegetable broth over 1 hour then drain.
2. Mash crust ingredients together well. Season to taste with salt.
3. Soak TVP in 1 cup of vegetable broth.
4. For filling, slow cook onions until golden, add TVP and broth, vegetables, spices. Cook until vegetable tender and add crushed nuts. Mix together well and salt to taste. Set aside and allow to cool.
5. Grease pyrex well with tahini. Divide potato mixture in half, spread a thin layer in an oiled pyrex, patting evenly with wet hands to prevent from sticking. Spread the entire meat filling, spread remaining half of crust. It may be easier to make small patties with palms of wet hand laying them over the filling and later patching them up and smoothing them with wet hands. Brush top layer with oil. Cut into diamonds.
6. Bake uncovered for 45-60 minutes or until top is golden.
Note This recipe freezes well for a couple months before baking that is why the recipe is enough for two oven casserole dish. This way you can prepare it once and enjoy it twice!

Lone Star Chili

Ingredients
2 lb TVP* soaked in hot water and drained
2 large onions, diced
1 green pepper, chopped
1 red bell pepper, chopped
2 cloves fresh garlic, minced
1/4 cup special chilly powder (recipe down below)
1 tbsp cumin
3 - 28 oz canned tomatoes
1 - 52 oz can kidney beans
1 - 52 oz can pinto beans
1/4 cup pineapple juice
Description This recipe is too simple to make, yet even those who eat meat cannot get enough of it! Serve with crisp whole-grain toasted 'buttered' with Jack Cheese.
Instructions 1. Put everything in the pot and cook for 20 minutes. Too simple, so tasty!
Chilly Powder Substitute
2 TBSP paprika
1 TBSP dried parsley
1 tsp oregano
1 TBSP dried red/green pepper
1/2 tsp dill seed
1/2 tsp savory
1/4 tsp gf garlic powder
2 bay leaves
1 tsp cumin
1 TBSP sweet basil
1 tsp gf onion powder
Blenderize until very fine.
Note Freezes well.Recipe makes a big amount but you can freeze it into smaller serving size portions. *TVP is texturized vegetable protein, it is made from defatted-soy flour. TVP comes in small dry chips. It’s flavorless, but when you rehydrate it and season it it makes an excellent replace for ground meat. It is not the healthiest of food ingredients, because it is highly processed, but it is excellent when you are transitioning away from meat or introducing meat-eaters to a vegan cuisine.

Vegetarian Sausages

Ingredients
4 cups vital wheat gluten flour
1/2 cup nutritional yeast flakes
1/2 cup dry chickpeas ground into chickpea flour (also known as besan flour)
1/3 cup walnut meal
1/8 t fenugreek seeds, ground
1/4 cup onion powder
2 tbsp ground paprika
1 tbsp ground coriander seeds
1 tsp dried oregano
1/2 tsp cumin
2 t salt
4 c cold water
1/2 cup plus garlic, minced
1/4 c + 1T soy sauce
Description This is much tastier than the commercial ones which are unhealthy.
This recipe was inspired from Julie Hasson.
After they have been steamed and the foil has been removed, the sausages freeze great, so it is helpful to make a large amount and have them always at hand. But you can always half recipe if you don't want so many.
Makes 30 sausages.
Instructions 1. In mixing bowl mix all ingredients except for water, garlic and soy sauce.
2. In separate bowl, whisk together the water, garlic and soy sauce, gently stir into the dry ingredients. Stir just until ingredients are mixed.
5. Scoop ¼ cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Place sausages in steamer and steam for 30-40 minutes.
6. Once sausages have cooled, remove from foil and refrigerate until ready to eat. After cooling, the sausages may feel a bit dry on the outside. Don’t worry, as they will soften and firm up considerably after chilling.

Note This is not the healthiest of recipes because gluten flour is a refined product just as is white flour, but it's a good transitional recipe to get your family off meat and serve non-vegetarian guests.
Variation:
You can shape the dough into little patties instead of links or roll into dough into one big roll, steam and slice into panees or cutlets.
If you don’t want to use aluminum foil, you can wrap the links in damp muslin or tea towel and tie ends with cotton twine.