“MEAT AND POTATOES” VEGETARIAN MENU SELECTIONS
Using Meat Replacement Products

TACOS
Tortillas
12 white corn tortillas
Vegetable oil
Filling
1 pkg. Morningstar Meal Starter Crumbles
1 pkg. Taco seasoning, if desired
1 1/2 cups shredded red cabbage
2 large tomatoes, chopped
1 lime, halved crosswise

For tortillas, preheat oven to 200°F. Transfer stack to large sheet of heavy-duty foil. Enclose tortillas in foil. Place in oven. Heat skillet over medium heat. Add a drop of oil to skillet and place one tortilla into the hot skillet. Turn torilla and repeat.
For filling, place the Morningstar Meal Starter Crumbles in dry skillet, add pkg of taco seasoning, stir and heat thoroughly. To serve, fill tortilla with taco filling, add favorite toppings, lime juice and enjoy!

VEGEBURGERS

1 1/2 tablespoons olive oil
2 1/2-inch-thick eggplant rounds
2 3- to 4-ounce meatless patties,(like Boca Burgers, Vibrant Life Burgers or Morningstar Grillers)
3 tablespoons mayonnaise
2 teaspoons chopped fresh tarragon or 1 teaspoon dried
2 3- to 4-inch square pieces focaccia or ciabatta, split horizontally
2 large 1/2-inch-thick tomato slices
Mixed baby greens

For sauce, mix all ingredients in bowl and season with salt, if desired.
Heat oil in heavy large skillet over medium heat. Sprinkle eggplant with salt. Add eggplant to skillet; sauté until brown, about 3 minutes per side. Add patties to same skillet. Sauté until patties and eggplant are cooked through, about 3 minutes per side.
Blend mayonnaise and tarragon in small bowl; season with salt. Spread mayonnaise mixture on bottom half of each bread piece. Top with patty, eggplant, tomato, greens and bread.

FLAVOR SAUCE FOR VEGEBURGERS (Add herbs, if desired)
1/4 cup mayonnaise
1/4 cup ketchup
1/4 cup sour cream

EGGPLANT

1 large eggplant
Olive oil
Low fat mozzarella cheese slices, if desired

Slice eggplant and salt lightly. Heat a skillet and fry the eggplant slices quickly in a small amount of olive oil, turning constantly until golden brown and fork tender. Place on a cookie sheet and cover lightly with tin foil. Place in a 375 degree oven and bake for 20 minutes. Serve hot. Options: After baking eggplant slices, plate on serving dishes and cover with a slice of mozzarella cheese and spaghetti sauce sweetened with brown sugar (or grape jelly) and seasoned with oregano. Return to oven and heat thoroughly. Serve with pasta.

MEATBALLS

Purchase Trader Jo’s meatless meatballs, proceed to use in your favorite recipe!

SOUR CREAM GRAVY

2 Tbs. butter or margarine
2 Tbs. flour
2 pkgs. G. Washington broth
1 cup water
1/3 cup sour cream
2 Tbs. parsley, chopped, or 1 tsp. dry parsley

In a dry skillet, melt the butter or margarine and add the flour. Stir together over medium heat and let bubble for one minute. Turn down heat and add broth powder and water. Stir together and when well blended add the sour cream and parsley, heat thoroughly, but avoid boiling the gravy. Serve.

Dietary Analysis of Today’s Lunch:

Lentils
Baked Potatoes
Whole Wheat Roll
Margarine
Orange

Calories: 633
Protein: 26.9
CHO : 105.3
Fat: 2-3
Fiber: 24.4
Na: 251
Fe: 9.5

Recipes courtesy School of Allied Health Professions Nutrition and Dietetics.