Meatless Eating

Coat a 12×10x2-1/2 inch foil pan with cooking spray. Layer potato slices in bottom of pan. Top potatoes with
MORNINGSTAR FARMS GRILLERS PRIME Veggie Burgers.

Mix together melted margarine with remaining ingredients. Pour over burgers and potatoes. Place pan on gas or charcoal grill, 4-6 inches above coals. Cover grill; cook about 25 minutes or until potatoes are tender.

On the Grill

Preheat Grill. Use a food thermometer to be sure patties reach minimum internal temperature of 160° F.

Oven Method

Instead of placing on grill, heat burgers and vegetables in a covered pan at 400° F oven for about 30 minutes or until potatoes are tender.

Any MORNINGSTAR FARMS Veggie Burger may be substituted for MORNINGSTAR FARMS Grillers Prime Veggie Burgers.

Portabella Mushroom and Onion Burger Topping

Ingredients

4 ounces Portabella mushrooms

1/2 cup chopped onion

1 teaspoon olive oil

1/4 cup water

1/4 cup steak sauce

1 package Morningstar Farms® Grillers Prime® Veggie Burgers
—or—
1 package Morningstar Farms® Grillers® Vegan Veggie Burgers

—or—
1 package Morningstar Farms® Grillers® Original

4 hamburger buns

Directions

Saute mushrooms and onion in olive oil in large saucepan for 3 to 4 minutes. Add water and cover with lid. Simmer another 3 to 4 minutes. Remove lid and add steak sauce.

Prepare MORNINGSTAR FARMS Patties according to package directions. Serve burger on bun with warm topping.

On the Grill

Preheat Grill. Use a food thermometer to be sure patties reach minimum internal temperature of 160° F.

Burgers with Chunky Grilled Vegetables

Ingredients

1/3 cup balsamic vinegar

2 teaspoons olive oil

1 teaspoon minced garlic

1/2 medium yellow bell pepper

1/2 medium red bell pepper

1 small zucchini, halved lengthwise

1 baby eggplant or Japanese eggplant, halved lengthwise

4 Grillers® Original --or-- 4 Grillers® Vegan Veggie Burgers

Directions

In small saucepan cook vinegar over low heat about 5 minutes or until reduced to 2 tablespoons and syrupy. Set aside.

In small bowl stir together olive oil and garlic. Brush bell peppers, zucchini and eggplant with olive oil mixture.

Grill peppers and zucchini over medium heat for 5 minutes, turning occasionally. Add burgers and eggplant to grill. Grill for 4 to 6 minutes more or until burgers are heated through and vegetables are tender, turning occasionally. Remove from grill. Cut vegetables into 3/4- to 1-inch pieces.

To serve, spoon vegetables on burgers. Drizzle with balsamic vinegar.

On the Grill

Use a food thermometer to be sure patties reach minimum internal temperature of 160° F.

Quick and Easy Meatless Chili

Ingredients

6 ounces Meal Starters™ Grillers™ Recipe Crumbles™

1 can (14 ounces) tomato puree

1 package chili seasoning

1/2 cup water

1 can (15 ounces) kidney or chili beans, undrained

Directions

Combine all ingredients in saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Serve hot.

Barbecue Riblets with Mango-Pineapple Salsa

Ingredients

1/3 cup chopped fresh mango

1/3 cup chopped fresh pineapple

2 tablespoons finely chopped red onion

1 tablespoon lime juice

1 tablespoon finely chopped jalapeño pepper

1/2 teaspoon grated gingerroot

1 package (10 ounces) Hickory BBQ Riblets

1 cup hot cooked brown rice

Directions

In small bowl stir together mango, pineapple, onion, lime juice, jalapeño pepper and gingerroot. Set aside.

Cook MORNINGSTAR FARMS HICKORY BBQ RIBLETS according to package directions.

Arrange rice on two serving plates. Top each with riblet portion and any remaining barbecue sauce.
Spoon mango mixture on top.

Barbecue Riblet and Corn Quesadillas

Ingredients

1 pouch Hickory BBQ Riblets

1 teaspoon butter or margarine, divided

2 9-to 10-inch flour tortillas, divided

1/4 cup shredded Monterey Jack cheese, divided

1/4 cup frozen corn kernels, thawed, divided

2 tablespoons canned green chile peppers, drained, divided

1/4 cup shredded Cheddar cheese, divided

2 tablespoons fat-free sour cream

1 tablespoon sliced green onion

Directions

Cook MORNINGSTAR FARMS HICKORY BBQ RIBLETS according to package directions. Cut riblets into bite-size pieces. Set aside.

In large nonstick skillet melt 1/2 teaspoon of the butter. Place 1 of the tortillas in skillet. Top half of the tortilla with 2 tablespoons of the Monterey Jack cheese, 2 tablespoons of the corn and 1 tablespoon of the chile peppers. Layer half of the riblet pieces and 2 tablespoons of the Cheddar cheese over peppers. Fold tortilla over cheese. Cook, over medium-low heat for 3 to 4 minutes or until golden brown and cheese melts, turning once. Remove from skillet. Repeat with remaining butter, tortilla, Monterey Jack cheese, corn, chile peppers, riblet pieces and Cheddar cheese.

Cut each quesadilla into 4 wedges. Spoon small dollops of sour cream on top. Sprinkle with green onion.

Macaroni and Cheese with Veggie Bacon

Ingredients

8 slices Veggie Bacon Strips

8 ounces dried elbow macaroni

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1/4 teaspoon pepper

1/8 teaspoon dry mustard

2 cups fat-free half-and-half or milk

6 ounces American cheese, cut into 1/2-inch pieces

1 cup shredded sharp Cheddar cheese

2 tablespoons chopped fresh parsley

Directions

Cook Morningstar Farms® Veggie Bacon Strips according to package directions. Set two slices aside. Break remaining bacon strips into bite-size pieces. Set aside. Cook pasta according to package directions. Drain.
Rinse with cold water. Drain well. Set aside.

In medium saucepan melt butter. Stir in flour, pepper and mustard. Stir in half-and-half. Cook over medium-high heat, stirring frequently, until mixture boils and thickens. Remove from heat. Stir in American and Cheddar cheeses until melted. Add macaroni and bacon pieces; mix well. Spoon into ungreased 8 x 8 x 2-inch baking dish.

In small bowl crumble reserved bacon strips. Stir in parsley, if desired. Sprinkle over macaroni mixture. Bake at 350°F about 20 minutes or until bubbling around edges. Let stand for 10 minutes before serving.

Strata with Breakfast Strips and Gorgonzola

Ingredients

1 loaf (16 ounces) French bread

4 slices Veggie Bacon Strips

6 eggs, lightly beaten

3 1/4 cups 1% low-fat milk

1 cup low-fat ricotta cheese

1/2 cup crumbled Gorgonzola cheese (2 ounces)

1/4-1/2 teaspoon ground red pepper

1 3/4 cups finely chopped plum tomato

1 cup chopped onions

1 1/2 teaspoons dried rosemary leaves

1/4 cup finely shredded Parmesan cheese

Directions

Cut bread into 1-inch-thick slices. Place bread on baking sheet and lightly toast. Set aside.

Prepare MORNINGSTAR FARMS Veggie Breakfast Bacon Strips per package instructions. Cut into bite-size pieces.

In medium bowl stir together eggs, milk, ricotta cheese, Gorgonzola cheese and red pepper.

In small bowl combine tomato, onions and rosemary.

In 13 x 9 x 2-inch baking dish coated with cooking spray arrange bread slices in single layer. Spoon tomato mixture evenly over bread slices. Sprinkle MORNINGSTAR FARMS Veggie Breakfast Bacon Strips over tomato mixture. Pour egg mixture over all. Sprinkle with Parmesan cheese.

Cover and refrigerate 8 hours or overnight. Bake, uncovered, at 350° F for 45 to 55 minutes or until set.
Let stand for 10 minutes. Serve hot.

Spicy Southwest Breakfast Omelet Egg Rolls

Ingredients

6 eggs, slightly beaten

1/3 cup milk

2 teaspoons salt-free Southwest or Mexican seasoning

2 Veggie Sausage Patties

1 cup sliced fresh mushrooms

1/2 cup chopped red bell pepper, green bell pepper or combination

2 green onions, bias-cut into 1-inch pieces

2 tablespoons vegetable oil, divided

4 (10-inch) flour tortillas

1/4 cup shredded cheddar cheese or Monterey Jack cheese (1 ounce)

Jalapeño-White Cheddar Country Gravy or salsa

Directions

In medium bowl beat together eggs, milk and seasoning. Set aside.

In 12-inch nonstick skillet cook and stir MORNINGSTAR FARMS Veggie Breakfast Sausage Patties, mushrooms, bell pepper and onions in 2 teaspoons of the vegetable oil for 2 to 3 minutes or until vegetables are tender.

Pour egg mixture over vegetable mixture in hot skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edge. Using spatula gently lift and stir partially cooked eggs so uncooked portions flow underneath. Continue cooking and lifting over medium heat for 2 to 3 minutes or until eggs are cooked through, but still glossy and moist. Remove from heat.

Spoon about 3/4 cup of vegetable mixture onto each tortilla just below center. Sprinkle with cheese. Fold bottom edge of each tortilla over up and over filling. Fold in sides. Roll up from the bottom, completely enclosing filling. Secure with wooden toothpicks.

Carefully wipe skillet out with paper towel. Brush with remaining 4 teaspoons oil. Add filled tortillas. Cook over medium heat for 4 to 5 minutes or until golden brown, turning once.

Remove toothpicks. Diagonally cut each into halves. Serve with Jalapeño-White Cheddar Country Gravy or salsa.

Garden Veggie Deluxe Burger

Ingredients

1 Garden Veggie Patties® Veggie Burger

1 slice provolone cheese (about 3/4 ounce)

1 tablespoon reduced-fat mayonnaise or mayonnaise

1/8 teaspoon curry powder

1 slice tomato

1 slice red onion

2 rings green bell pepper

1 whole wheat hamburger bun, split

Directions

Cook Veggie Burger according to package directions. Top hot burger with cheese slice. Let stand for 1 minute or until cheese melts.

Meanwhile, in small bowl stir together mayonnaise and curry powder. Spread on bun bottom. Top with burger, tomato slice, red onion, bell pepper and bun top.

On the Grill

Preheat grill. Use a food thermometer to be sure patties reach minimum internal temperature of 160° F.

Classic American Burgers

Ingredients

2 Grillers Prime® Veggie Burgers

2 slices (2 ounces total) reduced-fat Cheddar, mozzarella, or Swiss cheese

2 leaves lettuce

2 hamburger buns, split and toasted

6 slices dill pickles

2 slices tomato

1 thin slice red onion, separated into rings

Ketchup and mustard

Directions

Cook Morningstar® Farms Grillers Prime® Veggie Burgers according to package directions. Immediately, top each burger with one slice of cheese, if desired. Let stand for 1 minute to allow cheese to melt.

Place one lettuce leaf on each bun bottom. Top with burgers, pickles, tomato slices, onion rings and bun tops. Serve with ketchup and mustard, if desired.

On the Grill

Preheat grill. Use a food thermometer to be sure patties reach minimum internal temperature of 160° F.

Spanish Rice Casserole

Ingredients

1 cup white rice

2 tablespoons vegetable oil

4 chopped onions

4 stalks chopped celery

3 chopped red or green peppers

1 bag Meal Starters™ Grillers™ Recipe Crumbles™

1 (28 ounce) can seasoned, diced tomatoes

1 (4.5 ounce) can chopped green chilies

1/2 cup grated Romano pecorino cheese

4 ounces shredded provolone cheese

Directions

In a large saucepan, heat rice in oil until slightly brown. Add onions, celery and peppers. Cook until vegetables are soft. Add 1 cup of water to pan, cover and cook until rice is tender and has absorbed the water. Add MORNINGSTAR FARMS BURGER STYLE RECIPE CRUMBLES, tomatoes, chilies and Romano pecorino cheese. Mix well.

Transfer to a 9 x 13 glass baking dish, or a 3-quart casserole, coated with cooking spray and top with shredded provolone cheese. 3. Bake at 375°F for 20 minutes or until cheese is melted and casserole is bubbly.

Meatless Loaf

Ingredients

12 ounces Meal Starters™ Grillers™ Recipe Crumbles™

1/2 cup refrigerated egg substitute*

1 tablespoon dried parsley flakes

1 teaspoon Italian seasoning

1/2 cup fine dry bread crumbs

1 cup finely chopped onions

1/2 cup finely chopped celery

1 teaspoon vegetable oil

1/2 cup ketchup

Directions

In mixing bowl, combine Morningstar Farms® Meal Starters™ Grillers™ Recipe Crumbles™ , egg substitute, parsley, Italian seasoning and bread crumbs.

In small saucepan cook onions and celery in oil until tender. Add to Crumbles mixture, mixing until thoroughly combined. Press into 8 x 4 x 2-inch loaf pan generously coated with cooking spray.

Bake at 350°F for 45 minutes. Spread ketchup over loaf. Bake at 350°F about 15 minutes more or until set.

*Note: If desired, replace egg substitute with 2 lightly beaten eggs.

Chik Patties® Salad with Honey Sesame Vinaigrette Dressing

Ingredients

1 tablespoon vegetable oil

1/4 cup vinegar

1/4 cup honey

1 teaspoon soy sauce

1 tablespoon sesame seeds

1/2 teaspoon sesame oil

1 package Chik Patties® Original

4 cups romaine lettuce, cleaned and torn

1/2 cup sliced mushrooms

1 small tomato, cut into wedges

Directions

Combine ingredients for dressing in medium mixing bowl. Whip well with a wire whisk. Chill.

Prepare MORNINGSTAR FARMS CHIK PATTIES Breaded Veggie Patties according to package directions. Slice into 1/2 inch strips.

Toss lettuce, mushrooms, and tomato in large mixing bowl. Lay strips of MORNINGSTAR FARMS CHIK PATTIES Breaded Veggie Patties on top of salad. Drizzle with dressing. Serve immediately.

Calzones

Ingredients

2 links Veggie Italian Style Sausage

1 package (13.8 ounces) refrigerated pizza crust

1/2 cup pizza sauce

1/2 cup shredded mozzarella cheese

3 tablespoons finely chopped green bell pepper

1 tablespoon water

2 tablespoons grated or finely shredded Parmesan cheese

Directions

Remove MORNINGSTAR FARMS VEGGIE ITALIAN STYLE SAUSAGE links from package. Place on microwave-safe plate. Loosely cover and cook on MEDIUM-HIGH (70% power) about 1 minute or until partially thawed, turning links over after 30 seconds. Cut into 1/2-inch-thick slices. Set aside.

On lightly floured surface roll pizza dough into 16 1/2 x 11-inch rectangle. Cut into six squares. Spoon pizza sauce onto squares. Sprinkle with sausage slices, mozzarella cheese and bell pepper.

Diagonally fold each square in half, completely enclosing filling. Crimp edges to seal. Use fork to prick tops. Place on baking sheet coated with cooking spray. Brush tops with water. Sprinkle with Parmesan cheese. Bake at 425°F for 12 to 14 minutes or until golden brown. Cool slightly. Serve warm.

Individual Chik'n Pot Pies with Puff Pastry

Ingredients

1 package (17.3 ounces) frozen puff pastry, thawed

1 1/3 cups chopped onions

1 cup sliced carrots

1 cup chopped celery

2 tablespoons butter or margarine

2 1/2 cups vegetable broth, divided

1 cup fresh or frozen peas

1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves

1 package Meal Starters™ Chik'n Strips

1 cup sliced zucchini

1/4 teaspoon pepper

1/4 cup all-purpose flour

Directions

Measure dimensions of six 1 1/4- to 1 1/2-cup casseroles or custard cups. On lightly floured surface roll each sheet of pastry into a 16 x 12-inch rectangle. Cut pastry into 6 pieces, each piece should measure 1 inch larger than the dimensions of the casseroles. Stack pastry pieces on plate, layering wax paper between each piece. Cover with plastic wrap. Refrigerate.

In large saucepan cook onions, carrots and celery in butter until onion is tender. Stir in 2 cups of the broth, peas and thyme. Bring to boiling; reduce heat. Simmer, covered, for 3 to 4 minutes or until peas are tender. Add Morningstar Farms® Meal Starters™ Chik'n Strips, zucchini and pepper. Cook, covered, over medium-high heat about 3 minutes or until heated through, stirring occasionally.

In small bowl whisk together remaining broth and flour. Stir into vegetable mixture. Bring to boiling, stirring constantly. Boil for 1 minute. Spoon into casseroles.

Place one pastry piece on top of each casserole. Press overhanging pastry firmly against side of each casserole. Cut a few slits in top of pastry to allow steam to escape. Bake at 400°F for 20 to 25 minutes or until pastry is puffed and golden brown.

Szechwan Noodle Stir-Fry

Ingredients

4 Asian Veggie Patties

1/4 cup reduced-sodium soy sauce

2 tablespoons rice vinegar

1/4 - 1/2 teaspoon crushed red pepper

1/4 teaspoon ground ginger

1 package (9 ounces) refrigerated egg linguine or fresh Chinese egg noodles

1 tablespoon vegetable oil

1 medium onion, cut in slivers (about 1 1/2 cups)

2 cloves garlic, minced

2 cups baby carrots, quartered lengthwise

2 cups broccoli florets

Directions

Cook Morningstar Farms® Asian Veggie Patties according to package directions. Cut each patty into 8 wedges. Set aside. Keep warm.

Meanwhile, in small bowl stir together soy sauce, vinegar, red pepper and ginger. Set aside.

Cook noodles according to package directions, except omit any salt or oil. Drain. Rinse with cold water. Drain well. Set aside.

Pour into large nonstick wok or 12-inch skillet. Pre-heat wok over high heat. Stir-fry onion and garlic in oil for 3 to 4 minutes or until tender. Add carrots. Stir-fry for 2 minutes more. Add broccoli. Stir-fry for 1 to 3 minutes more or until vegetables are crisp-tender. Stir in soy sauce mixture.

Add noodles to vegetable mixture, tossing until coated with sauce. Cook for 2 to 3 minutes over medium heat or until heated through and most of the liquid is absorbed, tossing mixture occasionally. Gently stir in veggie patty wedges. Serve immediately.

Recipes

Meatless Eating

On the Grill Veggie Dinner

Portabella Mushroom and Onion Burger Topping

Burgers with Chunky Grilled Vegetables

Quick and Easy Meatless Chili

Barbecue Riblets with Mango-Pineapple Salsa

Barbecue Riblet and Corn Quesadillas

Macaroni and Cheese with Veggie Bacon

Strata with Breakfast Strips and Gorgonzola

Spicy Southwest Breakfast Omelet Egg Rolls

Garden Veggie Deluxe Burger

Classic American Burgers

Spanish Rice Casserole

Meatless Loaf

Chik Patties® Salad with Honey Sesame Vinaigrette Dressing

Calzones

Individual Chik'n Pot Pies with Puff Pastry

Szechwan Noodle Stir-Fry