Lean Veggie Ground Recipes
HotHuck's Veggie Ground recipes



HotHuck's Lean Veggie Ground Recipes

 

Use HotHuck’s Lean Veggie Ground anywhere you would use ground meat. You can always substitute a different liquid for more flavour! We like to use tomato juice, mushroom broth and sometimes even beer for an added flavour boost. Keep in mind that these recipes are guidelines as well, so if you’re a garlic fiend, add more, if you have leeks lying around, add them. Lean Veggie Ground just begs you to get creative in the kitchen.

Vegan Shepherd's Pie

Makes

4 - 6 servings

Shepherd's Pie is a simple, healthy dish that makes a great meal on a cold day and is satisfying to even the heartiest of appetites.

Ingredients

 
1 tbsp     (15 ml) olive oil
1 c           (250 ml) diced carrots
1 c           (250 ml) diced onions
1 c           (250 ml) diced celery
1 minced garlic cloves
1 c           (250 ml) peas (frozen is fine)
3 c           (750 ml) water
2 tbsp     (30 ml)

Worcestershire sauce (vegetarian)

2 tbsp     (30 ml) soy sauce
1  tbsp     (15 ml) dry herbs (tarragon, thyme or oregano or to taste)
1 pkg      (150g) HotHuck’s Lean Veggie Ground
   
Mashed Potato Topping:  
1 lb          (450g) peeled russet potatoes (approx 3)
1/3 c         (80 ml) soy milk or equivalent
1 tbsp     (15 ml) olive oil
  Salt & pepper to taste

Preparation

Preheat oven to 350º.  Prepare potatoes: boil the potatoes until tender, drain and add remaining ingredients. Mash until smooth.

In a heavy bottomed saucepan, sauté the onions, carrots, and celery until the onions are translucent. Add garlic, peas, water, Worcestershire sauce, soy sauce, and herbs. Bring to a full boil, then stir in HotHuck’s Lean Veggie Ground and cook 1 minute. Remove from heat.   Ladle mixture into a baking dish. Spoon the potato topping over mixture. Bake 30 minutes. Remove from oven and let rest 15 minutes before serving. (A little sprinkling of cheese on top makes this dish non-vegan, but irresistible to kids).

Veggie Tex Mex Chili

Makes

6 - 1 cup (250 ml) servings

Use this recipe to make all your Tex-Mex favorites. Omit the beans and you can use this as a delicious filling for tacos and burritos.

Ingredients

 
1 tbsp     (15 ml) olive oil
1              (100g) small onion roughly diced
1              (100g)

small green pepper roughly diced

1 clove garlic, crushed and chopped
1  28oz    (796 ml) can diced or whole tomatoes
¾ c          (180 ml) water
1 pkg.     (150g) HotHuck’s Lean Veggie Ground
1 tbsp     (15ml) chili powder
½ tsp       (3 ml) cumin ground
¼ tsp       (1 ml) crushed chili peppers
1  19oz    (540 ml) black Beans or kidney beans, drained
1 c           (250 ml) tomato sauce

Preparation

Heat oil in heavy bottomed saucepan over medium heat. Add onions and green peppers. Cook until onions become translucent then add garlic. Add diced or whole tomatoes (if whole break up with back of spoon) including liquid. Add water, bring to a boil. Add HotHuck’s Lean Veggie Ground and spices, stir well and return to a boil. Add beans and tomato sauce, reduce heat and simmer 5 minutes.

Veggie Bolognese Sauce

Makes

6 - 1 cup (250 ml) servings

Use this hearty full flavored sauce with spaghetti or lasagna, in cannelloni, with gnocchi, as a sloppy joe filling; the possibilities are endless

Ingredients

 
1 tbsp     (15ml) olive oil
1              (100g) small onion, diced
1              (150g) diced green pepper
2 minced cloves of garlic
1  28 oz   (796 ml) can whole tomatoes
1  5 oz     (150 ml)    can tomato paste
¾ c          (180 ml) water
1 bay leaf
1 pkg.     (150g) HotHuck’s Lean Veggie Ground
1 tbsp     (15 ml) Italian herb blend

or

Fresh or dried herbs to taste such as thyme, rosemary, basil and/ or oregano.
Freshly grated black pepper.

Preparation

Add oil to a heavy bottom pan and sauté onions on medium heat until translucent. Add garlic and bell peppers, sauté a few more minutes. Add the tomatoes (break up with back of spoon), tomato paste, water, bay leaf and herbs. Bring to a full boil. Add HotHuck’s Lean Veggie Ground and return to a boil then reduce to a simmer for 5 minutes.

Vegetable Curry Keema

Makes

6 - 1 cup (250 ml) servings

An Indian classic, serve over rice or in a wrap.

Ingredients  
1 tbsp     (15ml) vegetable oil
1              (100g) onion diced
2 cloves of garlic minced
½ tsp       (2 g) ginger minced
1  28 oz   (796ml) can whole tomatoes and liquid
¾ c          (180ml) water
3 tbsp       (45ml) curry paste
1 pkg.     (150g) HotHuck’s Lean Veggie Ground
1 c           (100g) peas
3 tbsp     (45ml) fresh or 1 tbsp dry (15 ml) minced mint
  cilantro chopped for garnish

Preparation

In a heavy bottomed saucepan sauté in oil the onions, garlic and ginger. Add tomatoes (break up with spoon) and water. Blend in Curry paste and bring to a boil. Stir in Huck’s Lean Veggie Ground, cover and return to a boil then reduce to a simmer for 5 minutes. Stir in peas and mint. Remove from heat. Serve over basmati rice and garnish with cilantro.