After years of searching and testing, I have finally found the perfect fake chicken for chicken salad, and thus, I have created a delicious (if I do say so myself) fake chicken salad recipe.

Ingredients

• 1 bag of Quorn Tenders (meatless chicken product that looks like bites of chicken)
• 2 Tbs. Mayonnaise
• 2 Tbs. Sour Cream
• 2 Celery Stalks (chopped)
• 2-3 Green Onions (chopped)
• 2-3 Hard Boiled Eggs (optional)
• Splash of Dijon Mustard
• 1-2 Tbs. Pickle Relish (based on your taste preferences)
• Salt & Pepper to taste
• Garlic Powder to taste

Method

1. Cook Quorn Tenders in microwave until they are defrosted.  I put them in the fridge after cooking them because I wanted my chicken salad to be cold, but you could process to the next step with warm Tenders.
2. Mix Tenders, mayonnaise, sour cream, celery, green onions and eggs together.
3. After you have the main ingredients, you can start to add the pickle relish, salt and pepper and garlic powder to taste.
4. I used very little garlic, but quite a bit of salt and pepper.
5. I also through in a bit of Dijon mustard for extra flavor.

I suggest you enjoy this wonderful concoctions on a croissant, but it is nearly as good on regular bread.

Dressing and stuffing don’t have to be included in that list though, as we have an awesome recipe here that can steal the show. This recipe will serve enough for a hungry family at Thanksgiving (5-6 people all getting full servings at least).

Stuffing/Dressing Ingredients

• 2 tbsp butter
• 4 stalks diced celery
• 2 Italian Tofurkey Sausages (diced)
• 3 soy link sausages (morning star)
• 1 tbsp olive oil
• 1 white onion (diced)
• 1 stalk fresh sage
• 2 cups vegetable broth
• 14oz package of herb seasoned stuffing mix (pepperidge farm)
• kosher salt, peppe

Ingredients for Diane Sauce

• 2 cloves of Garlic, finely diced
• 1 white onion
• olive oil
• butter
• vegetable broth
• 1 cup loosely chopped mushrooms (portobellos, porchini, or baby-bellos are fine)
• Red Wine
• A1 sauce
• Dijon Mustard
• 1/2 cup cream (or half n’ half)
• Salt, Pepper

Dressing/Stuffing Method

1. Preheat oven to 400 degrees
2. In shallow frying pan, saute sausages in 2 tbsp of butter and 1 tbsp olive oil until browned
3. In a deeper pan/pot, saute the onion and celery, mixing for about 3-4 minutes
4. Add sausage to onion/celery mix, stir for 3 mins
5. Add sage and vegetable broth, mix well for 2 mins.
6. Add stuffing  mix and 1 tbsp of kosher salt
7. After mixing well for a couple of minutes, taste, and add salt/pepper as necessary
8. The mixture should be more wet than you think you need it to be, as the moisture will cook out when it’s in the oven.
9. Put mixture into baking dish, put into oven for 15-20 minutes, or until crunchy on top.

Diane Sauce Method

1. In frying pan, saute add 2 tbsp butter, 1 tbsp olive oil, and saute the onions and garlic until the onions are translucent
2. In the shallow frying pan that had the sausage mix, add vegetable broth..just enough to get the bits from the sausages off the pan. (medium heat)
3. Transfer the onions/garlic to the sausage/broth pan
4. Add mushrooms
5. Add 1/4 cup of wine, stir well.
6. Add 2 tbsp A1 steak sauce and 1 tbsp mustard
7. Add cream, stir well, and turn pan to low heat.
8. Simmer for 15-20 minutes, continuing to stir so it doesn’t stick to the base of the pan.
9. Taste regularly, add salt/pepper as necessary.
10. Add cream as necessary to get consistency you want (gravy versus a more chunky topping)

At least it didn’t until now.

Ingredients

• Yves Hotdogs
• Butter
• Grated Mexican Cheese (or any kind you like on your dog)
• Salt & Pepper
• Your favorite vegetarian chili
• Coleslaw
• Ketchup/Mustard to your taste

Method

• Bring a pot of water to boil, add salt to the water to help speed things up
• Put hotdogs into boiling water for 4 minutes
• Heat skillet/hotplate/frying pan to medium-high heat and put a pad of butter down (not too much, just enough to place the hotdogs on)
• Remove hotdogs from boiling water
• Butterfly the hotdogs (Cut hotdogs lengthways without going all the way through, so you end up with a split hotdog that can lay flat)
• Put the hotdogs face down on the skillet/pan on the butter for about 5 minutes
• This should give enough time to crisp up the faces of the hotdogs
• Turn hotdogs over (gives you a chance to check for doneness), and sprinkling of salt/pepper
• Add grated cheese to the top of the dogs
• To speed the melting process up, put a teaspoon of water down on the hot surface and cover everything with a lid. The steam will quickly melt the cheese
• Remove the dogs, place into a steamed bun, add toppings (chili, coleslaw, mustard/ketchup)

• 3 large green bell peppers
• 1 bag of sausage flavored crumble
• 1 bag of beef flavored crumbles
• 1 small white onion
• 1 tbsp of canned fire-roasted tomatoes (so get the smallest can possible, unless you really like these…then add more)
• 1/2 cup of ketchup or tomato sauce
• 1 tbsp Milk
• 3 or 4 tbsp plain breadcrumbs
• 1 packet of meatloaf seasoning
• Cheese — your choice, but shredded mexican mixture works well (cheddar + monterrey jack)
• Also…Cookie Sheet/Baking tray, Parchment Paper, Salt, Pepper

Stuffed Peppers Method (45 minutes)

• Preheat oven to 400 degrees
• Mix crumbles together, then cook in microwave until the mixture is warm all the way through (check bags for instructions and time). You don’t want to cook it fully, because this will go in the oven later.
• Cut up the onion and saute in a pan with a small amount of butter, until brown.
• Add onion to crumble mixture and mix through.
• Add the fire-roasted tomatoes (1 tbsp is normal, or more if you like this flavor) to the crumble and mix through.
• Add half a cup of ketchup or tomato sauce, your choice, mix through.
• Add 2 tbsp of milk & 3 or 4 tbsp of breadcrumbs.
• Mix the milk and breadcrumbs through to bind everything together, so keep an eye on this as you’re mixing to see if you need more (or less).
• Add and mix 1 packet of meatloaf seasoning.
• Cut the peppers in half, remove seeds and stems (you should have 4 pepper halves now, ready to be filled).
• Add the crumble mixture to the pepper halves till they are barely overfilled (just over the level of the half).
• Line a cookie sheet with parchment paper, put the peppers on it, and place into the oven.
• Cook until the peppers brown/crisp a little on top, which should take about 10 minutes.
• Then add the cheese on top…not too much…and cook again until browned/melted to your liking.
• This will only take a couple of minutes, so stay close.

Green Beans Method (10 minutes)

• 2 cups of green beans (or enough for however many people you’re cooking for)
• Cut ends off green beans and place into a microwave -safe bowl
• Add 1 tbsp of butter, 1 or 2 tbsp of honey, 3 tbsp of water to the bowl
• Cook in microwave on high for 2 minutes (or longer depending on your liking and microwave’s power)

Potato Method (30 minutes)

• 3 russet potatoes, cut and boiled in water until they are soft, which will take around 15 minutes after the water starts boiling
• Take a fork, and see if you can mash one of the pieces easily…that’s when you know they’re done.
• Strain the water off, place potatoes into a bowl that you can mash in
• Add some milk, a little at a time, and mash through with the potatoes. Add milk until you get the potatos to your liking. Remember, you can always add more, but you can’t take it out. Our suggestion is to start with 1/4 cup of milk, and then add from there if you’d like.
• Add 1 tbsp of butter and mix through as well.
• Add salt and pepper to taste

• Eggs
• Bread (for toasting)
• Morning Star Meatless Sausage Patties (the variety with Maple Syrup flavoring are awesome)
• Vegetarian Baked Beans
• Olive Oil

For home fries / potato scramble

• Small red rotatos
• Salt and Pepper
• 1 x Green Pepper
• 1 x Shallot
• Garlic salt (or other spices to your taste)

Method

You don’t really need to know how to make breakfast (we assume), so here’s the easiest parts:

1. Start cooking your sausage patties first on the griddle, or in a pan with very little olive oil or non-stick spray. These will take the longest out of the simple ingredients.
2. Cook your eggs any way you want them. We prefer fried Sunny Side Up (Nick’s Favorite) or fried Over Hard (Melody’s Favorite). This style goes much better with the other items on this breakfast plate.
3. Vegetarian baked beans can be heated in the microwave fairly quickly…they only take about 3 minutes at the most.
4. Don’t forget the toast.

Now for the potato scramble…

• Pre-heat the over to 400 degrees
• Cut up the potatos into small bite size pieces. If the red potatos are small already, you may be able to just quarter them.
• Dice the pepper and shallot, or at least cut into very small random pieces.
• You want the potatoes small enough so they won’t take too long to crisp up in the oven, and you want the peppers and shallot to cook very quickly in a frying pan.
• Dry the potato by placing onto a paper towel, and pressing as much of the moisture out as possible.
• Put the potatoes in a mixing bowl, and add enough olive oil to get all the pieces coated
• Then add the salt, pepper, garlic salt, and any other spices you want.  You really can’t go wrong at this stage, but remember, you can always add some spice after cooking.
• Place the potatoes onto a baking sheet, and put into oven for 15-20 minutes, or until the pieces get crispy on the outsides. This will depend on how small the pieces are.
• While they are cooking, place the peppers and shallot into a frying pan with just a little olive oil or non-stick spray.
• Saute them until they are not quite caramelized, but this is your choice too. This will take about 10 minutes at the most, so start this step when the potatos are about half-way done.
• When the potatoes are done, remove from the oven, and place onto a plate (with the other breakfast elements that you’ve made).
• Add the peppers and onions to the potatos and mix around a little, making a nice scramble.
• Salt and pepper to taste, and you’re done.

• 1 large shallot
• 1 tbsp butter
• 1/2 green pepper
• 1/2 tsp garlic powder
• 1 x 12oz package of vege-crumble
• 1 x 12oz package of sausage-flavored crumble
• 2 eggs
• 4oz tomato sauce (with Basil, Oregano and Garlic for extra mmmmm)
• Ketchup
• 2 tbsp milk
• 3/4 cup plain breadcrumbs
• 1 x packet of meatload seasoning
• Non-stick baking spray
• 8″ x 4″ x 4″ baking pan (for making the loaf)

Method

• Preheat the oven to 350 degrees
• Dice the green pepper, shallot into tiny pieces
• In a small frying pan, saute the pepper, shallot with the butter on med/high heat until pieces are slightly browned
• At about 5 minutes into the sauteing, add the garlic powder, then cook for another 5 minutes (that should be enough time to brown the pieces)
• While the pepper and shallot are cooking, mix the vege-crumble and sausage crumble in a microwaveable-safe bowl. Heat this in the microwave for 4-6 minutes.
• Add two eggs to the crumble mixture with the tomato sauce and milk. Mix very well.
• Add the breadcrumbs to the mixture, and mix well again.
• Now add the sauteed vegetables, and meatloaf seasoning and mix throughout.
• Spray the baking pan with the non-stick spray, then pour/spread the mixture into the pan. It should fill almost to the top of a 8x4x4 pan.
• Smooth the top of the mixture…this will help make a crust on the top.
• Place into the oven for 20-25 minutes, depending on how crusty you like the top to be. You could always broil at the very end if you’re brave enough.
• Remove from the oven when you’re happy with it, cut into 1″ slices, add ketchup.

These meatloaf slices go really well on sandwich rolls, potato rolls, or just plain without bread. Salt and Pepper to taste as always…but this one is probably good without any extra seasonings.

Remember, experiment with the veges you add, the flavors you mix in, and you’ll be easily able to make this meatloaf your own.

Enjoy!

• Biscuit mix (jiffy or bisquick works well)
• Any extra ingredients called for by your biscuit mix
• Cheddar cheese
• Morning Star meatless sausage crumble, or meatless crumble (beef version)

Method

• Preheat oven according to biscuit recipe
• Follow directions to make one batch of biscuits from your mix
• Defrost about half a bag of the meatless crumble (sausage works better than the beef variety)
• After meat is defrosted, add to biscuit mix
• Add about 1 cup or 1 1/2 cup of cheese. Mix well.
• Take spoonfuls of mixture and place onto cookie sheet (make them the size according to the biscuit mix)
• Bake (usually at 400-450 degrees) for about 10-15 minutes

For added deliciousness, split the cooked biscuits and add egg, or a slice of cheese. Ketchup also goes nicely..

• Soy Steak Strips OR Vege Burger Patties OR vege-chicken patties
• Large Green Pepper
• Large White Onion
• Hoagie Rolls
• Velveeta Cheese
• Worchestershire sauce

Method

• Cut pepper and onion into long thin pieces
• First, warm up the fake meat in the microwave, about half of the required cook time (according to box instructions)
• Warm olive oil/spray in frying pan on medium heat
• If using chicken or burger patties, cut into strips. If using steak strips, leave as is
• Put pepper, onion, fake meat into frying pan (when pan is heated up)
• Splash in some worchestershire sauce (to taste)
• Put hoagie rolls in microwave to warm, or in oven if you prefer a crusty roll (instead of soft)
• Cook until onions and peppers are soft, and fake meat is 98% done
• some of the fake meat may crumble or clump together. This is totally okay.
• add velveeta for a few minutes until melted fully
• remove from pan, put desired amount onto rolls
• add ketchup if you want, salt and pepper to taste…serve with sweet potato chips, fries, whatever you want…

• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 tablespoon butter or margarine
• 1 can (28 ozs.) tomatoes with liquid (cut up)
• 1 can (4 ozs.) mushroom stems and pieces (drained)
• 1 can (2 ¼ ozs.) sliced ripe olives (drained)
• 2 teaspoons dried oregano
• 1 pound veggie crumble, browned and drained (optional)
• 12 ounces spaghetti cooked and drained
• 1 can (10 ¾ ozs.) condensed cream of mushroom soup (undiluted)
• ¼ cup water
• ¼ cup grated Parmesan cheese

Method

• Preheat oven to 350 degrees
• In a large skillet, sauté onion and green pepper in butter until tender.
• Add tomatoes, mushrooms, olives and oregano.
• Add cooked veggie crumble (soy) if desired.
• Simmer, uncovered for 10 minutes.
• Place half of the spaghetti in a greased 13” x 9” baking dish.
• Top with half of the vegetable mixture.
• Sprinkle with 1 cup of the cheese.
• Repeat layers.
• Mix the soup and water until smooth; pour over casserole.
• Sprinkle with Parmesan cheese.
• Bake, uncovered, at 350 degrees for 30 to 35 minutes or until heated through.

• Soy/Vege Meat Crumble (morning star brand recommended)
• Mini-loaf of pre-sliced Pumpernickel bread (each piece are about 2 or 3 inch squares)
• Block of Velveeta Cheese
• Ketchup or BBQ sauce

Method

• Preheat oven to 425 degrees
• Defrost the vege crumble in the microwave
• Microwave method (quicker): Add any spices/seasonings, add small blocks of velveeta to the container, and then cook the vege crumble in the according to instructions on package. Judge when to add the cheese according to how long you have to cook it (depends on how much you’re making).
• Pan Method: add the vege crumble to the pan on medium heat. Gradually add in velveeta cheese in chunks, slowly mixing it into the meat mixture. You can decide how ‘cheesy’ you want it as you go. The cheese should melt slowly enough for you to be able to taste test as you go.
• While it is cooking, lay out your pumpernickel bread slices on an un-greased baking sheet
• When the meat mixture is ready, put a 1.5 to 2 teaspoons of cooked vege crumble on each piece of bread.
• Slide the baking sheet into the oven for 5-10 minutes at the most. You are only trying to get the bottom of each piece of bread a little crispy, and the tops of the meat/cheese mix a little crunchy. You do not want the meat mixture to get tough. The meat is cooked already, so you can taste test as you go as well.
• Remove from oven when ready, and serve with sides of ketchup or bbq sauce depending on your preference.