vegetarian

neat_mexican_taco_crunch_wrap

neat Mexican Taco Crunch Wrap

In just a few more minutes than waiting in the drive-thru line, you’ll have this healthier version of a late-night favorite that can be enjoyed with all your favorite taco toppings!

 

SERVINGS: Makes 4 servings.

INGREDIENTS:

1 pouch neat Mexican 

8 large flour tortillas

2 cup shredded plant-based cheese

4 tostada shells

1 cup plant-based sour cream

2 cups shredded lettuce

1 cup chopped tomatoes

1 tablespoon, cooking oil of choice

 

DIRECTIONS:

Prepare neat Mexican crumbles according to package instructions.  Stack 4 tortillas.  Place a tostada shell in the center and with a knife, trace around the tostada, cutting 4 smaller flour tortilla rounds.  Add ¼ of the crumbles to the center of the remaining 4 tortillas, leaving a border for folding.  Sprinkle with ¼ cup cheese then place tostada on top.  Then, add ¼ cup sour cream, ½ cup lettuce, and ¼ cup cheese.  Place the smaller flour tortillas on top and fold the edges of the large tortilla toward …

TUNO veggie roll US

TUNO Veggie Rolls with Hoisin Dipping Sauce

Finally, a spring roll that is seafood-inspired, but totally plant-based!  It’s all made possible with Tuno, the perfect alternative to seafood.

 

Ingredients:

Veggie Rolls

12 leaves of lettuce

2 Cans of TUNO (drained), any flavor, we used Sriracha

2 medium carrots, julienned

1 avocado, diced

1 cucumber, julienned

1 bell pepper, julienned

½ cup purple cabbage, sliced

8 Thai basil leaves

¼ cup cilantro, chopped

Hoisin Dipping Sauce

½ cup hoisin

2 teaspoons agave

1 tablespoon water

Juice of 1 lime

2 tablespoons chopped peanuts

Instructions:

Assemble the veggie rolls.  Layer the veggies and a small spoonful of TUNO in a strip on the corner of the lettuce.  Roll tightly, tucking in the ends.

Make the hoisin sauce by whisking together all the ingredients, except the peanuts.  When thoroughly mixed, and just before serving, top the sauce with the chopped peanuts.

Serve the rolls on a platter alongside the dipping sauce.  Enjoy!

Pepperoneat Pizza Bagels

Plant-based pepperoni’s made in your home kitchen….neat!  Add these pepperoneats to pizzas or better yet, make this easy-to-prep, fun recipe for pizza bagels!  They make a perfect snack or kid-friendly lunch.

 

SERVINGS: 1 pouch of neat makes about 40 pepperoneats

 

INGREDIENTS: *recommended brands

Pepperoneats:

1 pouch neat Original or neat Italian

½ cup tomato paste

1 tsp crushed red pepper flake

1 tsp ground mustard

1 tsp fennel seeds

1 tsp smoked paprika

1 tsp garlic powder

1 tsp liquid smoke

 

Pizza Bagels:

*O’Doughs Vegan Bagels or other fresh bagels

1 jar pizza sauce

8oz *Daiya plant-based shredded mozzarella

 

DIRECTIONS:

Preheat the oven to 350.  Line a baking sheet with parchment paper.

In a mixing bowl, stir together all ingredients for the pepperoneats.  Roll the mixture into balls, about the size of a ping pong ball and place on the baking sheet.  Bake at 350 for 15 minutes.  Slice each ball into 4 to 5 pepperoneats.

Assemble the bagel pizzas.  On each bagel half, add spoonfuls of pizza …

Loma Linda Sloppy Joe Pockets

A neat and tidy way to eat Loma Linda Sloppy Joe!  These puff pastry triangles are stuffed with plant-based protein and sure to be a hit at your next gathering!
SERVINGS: Makes about 30 triangles.
INGREDIENTS:
2 pouches Loma Linda Sloppy Joe
1 package frozen puff pastry sheets, thawed
¾ cup plant-based butter, melted
DIRECTIONS:
Preheat oven to 350.  Line a baking sheet with parchment paper.
Unroll thawed phyllo dough and keep it covered with a moist towel, so it doesn’t dry out while you’re working with it.
Brush melted butter on one sheet of dough.  Add another sheet on top and brush that with butter as well. With the dough long-wise in front of you, cut the dough from top to bottom in 3 strips.
Add 1 tablespoon of filling towards the bottom of the dough strip.  Take one of the bottom corners and fold it, forming a triangle.  As you would fold a flag, continue folding the …

neat Original Holiday Herb Stuffing

Impress your guests with a plant-based take on the classic stuffing side-dish, the perfect accompaniment to your next holiday feast.
SERVINGS: Makes 9 servings.
INGREDIENTS:
2 pouches neat (Original or Italian)
1 14-16 oz bag stuffing cubes
½ cup plant-based butter, melted
1 sweet onion, diced
3 celery stalks, diced
2 garlic cloves, minced
3 cups vegetable broth
2 neat eggs, prepared
¼ cup chopped fresh parsley
1 tsp dried rosemary
1 tsp dried sage
½ tsp salt
½ tsp black pepper
DIRECTIONS:
Preheat oven to 325.  Grease a 13 x 9 baking dish.
Prepare neat crumbles according to package directions.
In a skillet over medium heat, saute the onions and celery and butter until the vegetables are soft, about 7-9 minutes.  Add the garlic and cook 2 minutes longer.
In a large bowl, mix together the vegetables with the stuffing cubes and remaining ingredients.  Then add cooked neat crumbles and toss gently to combine.
Transfer to the baking dish and bake uncovered 35-45 minutes until the top is golden …

Soft and Chewy neat egg Gingersnaps

The neat egg makes for a modern plant-based version of old-fashioned molasses cookies that will fill your home with the sweet smells of the holidays!
SERVINGS: Makes 2 dozen cookies.
INGREDIENTS:
1 cup brown sugar
1 cup plant-based butter, softened
¼ cup molasses
1 neat egg, prepared
1 tsp. Vanilla extract
2 ½ cup flour
2 tsp. Baking soda
1 tsp. Cinnamon
1tsp. Ground ginger
½ tsp. Salt
¼ cup sugar for coating
DIRECTIONS:
Preheat oven to 325 degrees.  Line a baking sheet with parchment paper.
Using an electric mixer, beat together the brown sugar, butter, molasses, and neat egg until fluffy and well combined.  Add the vanilla.
In a separate bowl, mix together the flour, baking soda, cinnamon, ginger, and salt.  Gradually add flour mixture to butter mixture and thoroughly combined, but do not over mix.
Roll rounded tablespoons of the dough into balls, place on a cookie sheet 1 ½ inches apart.
Bake for approximately 14 minutes.  Cookies will be soft to the touch but will …

Cranberry Cocktail neatballs

Create this colorful, fancy-yet-easy, plant-based app for your next holiday happy hour!
SERVINGS: Makes 10 meatballs.
INGREDIENTS:
1 package neat meat-replacement mix (Original or Italian)
1 can cranberry sauce, divided
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon ketchup
1 tsp. Plant-based Worcestershire sauce
1 tsp. brown sugar
½ cup water, divided
DIRECTIONS:
Preheat oven to 350.  To prepare the neatballs, mix together the contents of 1 package of neat with half of the can of cranberry sauce and ¼ cup of water.  Line a baking sheet with a non-stick silicone mat or parchment paper.  Roll mixture into 10 equal size balls and place on a non-stick silicone mat.  Bake in the oven for 15-18 minutes.
In a sauce pan over medium heat, combine the remaining ingredients and whisk until sugar is dissolved and the mixture begins to bubble slightly, about 3 minutes.
Pour the sauce over cooked neatballs, serve while warm and ENJOY!
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