SuperSoy Barbeque Sandwiches

Makes 4 servings

1 small red onion, chopped
½ cup of SuperSoy Beef Strips
1 1/2 tablespoons vegetable oil
2 1/2 to 3 cups vegetarian barbeque sauce
4 sandwich rolls
hot sauce to taste
garnish: lettuce, tomato, green pepper, if desired
Reconstitute mix Ground beef in hot water or broth. Microwave for 1 minute or let stand for 5 minutes.
Sauté the onion in vegetable oil in a large pan over high heat until soft.
Add barbeque sauce, reduce to medium heat, add SuperSoy beef strips, and stir until the barbeque sauce has thickened to completely coat the SuperSoy,
Add hot sauce to taste. Spread SuperSoy mixture on rolls and garnish, if desired.

Vegetable Soup

2 medium potatoes, diced
2 to 3 carrots, thinly sliced
1 medium stalk broccoli, chopped
1 very large onion, chopped small
2 cups chopped mushrooms or eggplant
2 tablespoons vegetable oil
6 cups water or vegetable stock
4 to 6 large tomatoes, or 1 large can, chopped
3 to 4 celery stalks, chopped
1 bell pepper, chopped
1 to 2 tablespoons soy sauce
2 teaspoons dried parsley, or 1/4 cup fresh, chopped
1/2 teaspoon basil
1/2 teaspoon oregano
cayenne pepper, to taste
1 to 2 teaspoons sugar (optional)

Steam the potatoes, carrots, and broccoli for about 7 minutes.
In a large pot, sauté the onions and mushrooms or eggplant in oil until slightly transparent. (Use an extra tablespoon of oil if eggplant is used.) Add the water or vegetable stock, remaining vegetables, and soy sauce. Cook 30 minutes longer on medium-low heat, until the vegetables are tender but not soggy and the flavors have developed. Add the parsley, basil, oregano, cayenne pepper, and sugar, if desired.

Vegetable Lasagna

Prep time: 80 minutes
Ingredients:
1 lb. zucchini
1 lb. squash
1/4 tsp. Italian seasoning
1/4 tsp. black pepper
2 c. tomato pasta sauce
16 oz. low-fat cottage cheese
2 egg yolks
1/3 c. Parmesan cheese
2/3 c. seasoned bread crumbs
2 c. mozzarella, part-skim
3 c. spinach
1 c. fresh basil nonstick cooking spray
Directions:
Heat oven to 425 degrees Fahrenheit (218 degrees Celsius).
Coat two baking pans with nonstick cooking spray.
Cut all squash and zucchini lengthwise in half. Then, cut each half lengthwise into slices about 1/4 inch thick.
Spread squash and zucchini on pans in single layer and season with Italian seasoning.
Bake for 25 minutes, turning over once halfway through baking.
Remove from oven and set aside. Reduce oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).
In a large skillet, heat pasta sauce over medium-high heat. Mix trimmed spinach into the pasta sauce.
In a food processor, combine cottage cheese, basil, egg yolks, and 2 tablespoons of Parmesan cheese. Blend until all ingredients are combined and smooth.
Assembly: Sprinkle 2 tablespoons of bread crumbs over the bottom of a 13 x 9 x 2 inch baking pan. Cover the bottom of the dish with half of the zucchini and squash slices. Next, spread cottage cheese mixture over the squash and zucchini slices. Sprinkle with 3 tablespoons of bread crumbs. Top with remaining zucchini slices. Sprinkle with the remaining 3 tablespoons of bread crumbs. Pour pasta sauce evenly over the top. Sprinkle mozzarella cheese evenly over the top. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
Bake at 375 degrees Fahrenheit (190 degrees Celsius) for approximately 35 minutes. Cheese should be browned and bubbling. Let stand for 10 to 25 minutes before serving.

Italian Vegetable Casserole

Ingredients:
1 zucchini, sliced
1 yellow squash, sliced
1/2 red bell pepper, chopped
2 tomatoes, chopped
1/4 c. fat-free Italian dressing
2 c. brown rice, cooked
1/4 c. soy parmesan cheesenon-stick cooking spray

Directions:
Spray casserole dish with non-stick cooking spray.
Mix vegetables and dressing together in the casserole dish.
Cook vegetables in microwave for 10 minutes, stirring every 2 to 3 minutes.
Sprinkle parmesan cheese over the top of the vegetables.
Serve vegetables over rice.

Vegetarian Chicken Salad

INGREDIENTS:
1 carrot
1 celery stalk
1 green onion, finely sliced
1 tbsp relish
1/4 tsp dill
1/4 cup mayonnaise (use vegan mayonnaise for a vegan version)
½ cup of SuperSoy chicken.
PREPARATION:
Using a food processor or a grater, finely dice the carrot and celery.
Reconstitute mix Ground beef in hot water or broth. Microwave for 1 minute or let stand for 5 minutes.
Combine all ingredients in a large bowl until well mixed.
Serve over lettuce or on bread for a vegetarian "chicken" salad sandwich.