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Breakfast
If cereal leaves you hungry way before lunch, what do you eat for breakfast? Here are some great recipe ideas for the first and most important meal of the day.
Sausage, Egg & Cheese Scramble
- 3 Gardenburger Meatless Breakfast Sausage patties
- 1/4 cup yellow onion, minced
- 1/4 cup green pepper, minced
- 6 eggs (or egg substitute)
- 3/4 cup milk
- 3/4 cup sharp Cheddar cheese, shredded
- 1/4 cup tomato, chopped
- Salt & pepper to taste
Spray pan with non-stick spray, heat to medium high heat. Add Gardenburger Meatless Breakfast Sausage patties, onion & green pepper to pan, sauté until hot (2-3 minutes). Break up sausage patties with spatula into bite-size pieces. Remove from pan. While sausage and vegetables are cooking, beat eggs & milk together. Pour eggs into pan, cook 2 minutes, stirring. Stir in sausage and vegetables, cook until eggs are set. Pull off heat and top with cheese and fresh tomatoes. Makes 4 servings.
Breakfast Burrito
- 2 Gardenburger Meatless Breakfast Sausage patties
- 1 flour tortilla (burrito size)
- 2 eggs, beaten (or egg substitute)
- 1 chopped green onion
- 1/4 cup red or yellow bell pepper, chopped
- 1/4 cup tomatoes, chopped
- 1/4 cup mushrooms, chopped
- Fresh tomato salsa
- 1 Tbsp sour cream
- Cheddar cheese, shredded
- Vegetable cooking spray
Coat a nonstick pan with cooking spray and heat to medium. Sauté vegetables until slightly tender, remove from pan and set aside. Cook Gardenburger Meatless Breakfast Sausage patties until heated through. With spatula, crumble sausage into bite-size pieces. Add vegetable mixture to sausage and stir together. Pour beaten eggs into vegetable/sausage mixture and scramble together. When eggs reach desired consistency, remove from heat and spoon onto flour tortilla. Top egg mixture with shredded cheese, salsa and sour cream. Roll into a burrito and top with more salsa, if desired. Makes 1 serving.
Meatless Sausage Chile Rellenos
- 1 Gardenburger Meatless Breakfast Sausage patty, grilled
- 1 can (4 ounces) whole green chiles
- 1 ounce low fat Jack cheese, cut in 4 strips
- 1 egg, beaten
- 1 Tbsp water
- Salt and pepper to taste
- Prepared salsa
Cut Gardenburger Meatless Breakfast Sausage patty into 4 strips. Slice open 2 chiles. Gently place 2 strips of Gardenburger Meatless Sausage patty and 2 strips of cheese into each chile. Cut remaining chile in half and place on top of each stuffed chile. Beat egg and water together; season to taste with salt and pepper. Spray 8-inch omelet pan with non-stick spray; spoon 2 tablespoons of egg mixture into pan. Cook until egg is set; place one filled chile on egg and roll up; place on oven-safe dish. Repeat with remaining stuffed chile. Bake at 350°F 10 to 15 minutes until thoroughly heated and cheese melts. Serve with salsa. Makes 2 servings.
Lunch
Who has time for a three course lunch? Not many of us. Whip up something good and fast for at home or at the office. Here are some recipe ideas for lunch that are tasty and nutritious.
Reubenesque
- 2 slices dark rye bread
- 2 Tbsp Thousand Island dressing
- 1 grilled Gardenburger Original patty
- 1-2 ounce slice Gruyere cheese
- 3-4 grilled red onion slices
- 1/4 cup sauerkraut, drained
Spread dressing on bread. Add Gardenburger Original patty, cheese, onion and sauerkraut. Top with second slice and grill to heat through. Makes 1 serving.
Summer Garden Baguette with Lemon Herb Mayonnaise
- 1 cup mayonnaise
- Juice of one lemon
- 2 cloves garlic, minced or crushed
- 1/2 cup Italian parsley, chopped
- 1 French baguette, cut into four sandwich length portions
- 4 Gardenburger Original patties
- 1 small eggplant, sliced crosswise
- 1 red bell pepper, sliced into strips
- 1 medium zucchini, sliced into lengthwise strips
- 2 medium tomatoes, sliced
- 1 bulb fennel, sliced
- 4 slices smoked mozzarella
Mix mayonnaise, juice of lemon, minced garlic and Italian parsley, salt and pepper to taste, cover and chill. Heat grill to medium heat or oven to 400°F. Lightly rub eggplant, bell pepper, zucchini and fennel with olive oil. Grill or bake until tender. Grill or broil baguette bread to golden brown. Lightly spray Gardenburger Original patties on both sides with non-stick spray, cook on grill or pan for 3-4 minutes per side or until warm throughout. Spread herb mayonnaise onto toasted baguette. Place Gardenburger Original patties on baguette, top with grilled vegetables and cheese, and broil until cheese is melted. Makes 4 servings.
Portabella Salad
- 2 small portabella mushrooms, cleaned and cap/gills removed
Stuffing Mixture:
- 1 Gardenburger Savory Portabella patty, grilled and chopped
- 1 Tbsp diced roasted red bell pepper
- 1 Tbsp chopped parsley
- 1 Tbsp mayonnaise
- 1 tsp Dijon mustard
Salad:
- 8-10 green beans, blanched
- 8 small cherry tomatoes, sliced in half
- 1 Tbsp vinaigrette
- Handful of wild greens, washed and dried
Mix all the stuffing ingredients together, stuff into mushrooms. Place under broiler for 5-7 minutes or until heated through. Dress greens and add beans and tomatoes. Portion on plate and add mushrooms just before serving. Makes 1 serving.
Garden Caesar Salad
- 1 Gardenburger Sun-Dried Tomato Basil patty
- Olive oil spray
- 2 Tbsp nonfat cream cheese, chilled
- 1 1/2 tsp grated Parmesan cheese, chilled
- 1 1/2 tsp lemon juice, chilled
- 1/4 tsp Dijon mustard, chilled
- 2 cloves garlic, minced, chilled
- 1/4 cup nonfat yogurt
- Salt and black pepper to taste
- 4 cups torn romaine lettuce
- 2 Tbsp shredded (not grated) Parmesan cheese
- 1/2 lemon, cut into 4 wedges
Grill the Gardenburger Sun-Dried Tomato Basil patty or fry it in a non-stick pan sprayed lightly with olive oil spray. Cool, then cut into 1/4-inch pieces. In a mixing bowl, combine nonfat cream cheese, Parmesan cheese, lemon juice, mustard, and garlic. Whisk to blend completely. Mix in the yogurt, then add salt and black pepper to taste. Chill for 15 minutes more. Toss the lettuce with the dressing and most of the shredded Parmesan cheese. When the leaves are well coated, turn out onto a serving platter. Garnish with lemon wedges, the rest of the shredded Parmesan cheese, and the crumbled Gardenburger Sun-Dried Tomato Basil patty. Serve with freshly ground black pepper. Makes 2 servings.
Santa Fe Salad
- 1 Gardenburger Black Bean patty, grilled
- 4 cups chopped Romaine lettuce
- 4 slices avocado
- 1/4 cup chopped green onions
- 1 chopped tomato
- 1/4 cup shredded Cheddar or Jack cheese (optional)
- Black Bean Salsa (if desired, see recipe below)
Black Bean Salsa:
- 1 cup cooked/canned black beans, rinsed
- 1 cup corn kernels, cooked
- 1 cup diced roasted red bell peppers
- 1 cup spicy tomato salsa
Toss first 5 ingredients together. Top with salsa and cheese (if desired). Makes 2 servings.
Polynesian Sandwich
- 1 Gardenburger Veggie Medley patty
- 1 sesame seed bun
- 1 tsp low fat mayonnaise
- 1 Tbsp prepared mango chutney
- 1 slice fresh or canned pineapple ring
- 1 lettuce leaf
Broil Gardenburger Veggie Medley patty about 1-1 1/2 minutes per side or until thoroughly heated. Toast cut sides of bun. Spread toasted side of bottom half of bun with mayonnaise. Place broiled Gardenburger Veggie Medley patty on bun. Top with mango chutney and pineapple. If desired, broil 1 to 2 minutes or until pineapple browns. Top with lettuce and top half of bun. Makes 1 serving.
Dinner
Slaving over dinner isn't really an option anymore. But keeping it healthy is. Try these new recipes to get everyone around the table and hungering for more.
Forest Fantasy
- 4 large portabella mushroom caps
- 4 Gardenburger Original patties
- 4 ounces low fat white Cheddar cheese, grated
- 1 small red onion, diced
- 1 red bell pepper, julienned
- 1/4 cup low fat mayonnaise
- 2 Tbsp Dijon mustard
- Field greens
- Salt & pepper to taste
Preheat oven to 350°F. Mix mayonnaise and Dijon mustard together and set aside. Lightly spray each side of the portabella mushroom caps with oil, place on hot grill. Grill 3-4 minutes per side or until tender to the touch. Remove mushrooms, cover and set aside. Heat Gardenburger Original patties in microwave, covered, for 4-5 minutes. Crumble patties and portion onto grilled portabella caps. Top with a small amount of Dijon-mayonnaise mixture, grated Cheddar cheese, diced red onion, and julienned red pepper. Bake until cheese is melted and warm throughout. Place on bed of field greens. Makes 4 servings.
Gardenburger Bake
- 1 cup sliced mushrooms
- 1 tsp canola oil
- Pinch of salt
- 10 ounces Gardenburger Meatless Meatballs *
- 1 cup favorite Marinara sauce
- 1/2 cup water
- 1/4 cup Mozzarella, shredded
- 2 Tbsp Parmesan Cheese, grated
Heat oven to 350°F. Heat canola oil over medium heat; add mushrooms & pinch of salt. Saute 2-3 minutes. Add Gardenburger Meatballs, cook 4 minutes. Mix water & Marinara in oven-safe pan. Add meatball/mushroom mixture, stir to incorporate. Top with cheese. Bake for 15 minute or until hot and bubbly. Makes 4 servings.
*Gardenburger Meatless Flame Grilled Chicken patties can be substituted for Gardenburger Meatballs. Heat in microwave or in pan according to instructions on box. Saute with mushrooms and continue with recipe as stated above. Makes 4 servings.
Mexican Standoff
- 4 corn tortillas
- 4 Gardenburger Black Bean patties
- 4 slices Monterey Jack cheese
- 1 small avocado, peeled and sliced lengthwise
- 1 small red onion, sliced
- 1 cup black beans
- 1/2 cup fresh corn kernels
- 1/2 cup roasted pepper-tomato salsa
- 1/2 cup mayonnaise
Mix roasted pepper-tomato salsa and mayonnaise together, chill. Heat grill or flat pan to medium heat. Lightly spray both sides of Gardenburger Black Bean patties with oil. Grill patties 3-4 minutes each side or until hot throughout. Before removing patties from pan, add one slice Monterey Jack cheese, allow to melt. In the same pan, lightly toast the corn tortillas, about 1 1/2 - 2 minutes per side. Lay tortilla on service plate, spread creamy salsa onto tortilla, topping with Gardenburger Black Bean patty, sliced avocado, red onion rings, black beans and corn. Serve with your favorite guacamole and sour cream. Makes 4 servings.
Meatless Herb Crusted Chicken Parmesan
- 2 Gardenburger Meatless Herb Crusted Chicken Parmesan
- 1/2 cup Marinara Sauce
- 2 Tbsp Mozzarella or Provolone cheese
Cook Gardenburger Meatless Herb Crusted Chicken Patties according to oven/toaster package instructions. Heat Marinara sauce. Put patties on oven-able tray, top with Marinara Sauce and cheese. Heat in oven until cheese in melted. Makes 2 servings.
Grilled Veggie Holiday Stuffing
- 3 vegetable broth cubes
- 3 cups boiling water
- 3/4 cup dried cranberries
- 3 Tbsp poultry seasoning
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 medium onions, chopped in 1/2 to 1 inch chunks
- 1 medium globe eggplant, chopped in 1/2 to 1 inch chunks
- 1 yellow or red bell pepper, chopped in 1/2 to 1 inch chunks
- 2 Tbsp extra-virgin olive oil
- 3/4 cup whole, shelled hazelnuts
- 1 green apple (Granny Smith or Pippin)
- 5 cups dried bread cubes
- 6 Gardenburger Meatless Breakfast Sausage patties
- Parsley, for garnish
Dissolve the vegetable broth cubes in the boiling water. Mix in the dried cranberries, poultry seasoning, salt and pepper. Preheat oven to 350°F. Place the onions, celery, eggplant, and bell pepper in a 13 X 9 inch baking pan and toss with 1 tablespoon of the olive oil. Bake for 10 minutes, then add the hazelnuts and continue baking until the vegetables begin to brown around the edges and the skin of the hazelnuts cracks, about 15 minutes. Remove and transfer to a large bowl.
Core and dice the apple into 3/4-inch cubes. Add it to the roasted vegetables, along with the bread cubes. Stir in the broth, then place the mixture into a lightly oiled 13 X 9-inch baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 10-15 minutes.
While the dressing is baking, saute the Gardenburger Meatless Breakfast Sausage patties in the remaining tablespoon of olive oil over medium heat until they are nicely browned. Cut into bite-sized pieces and fold into the baked dressing. Garnish with fresh parsley. Makes 27 servings.
Veggie Pita Pizza
- 2 Gardenburger Sun-Dried Tomato Basil patties
- 1 1/2 cups prepared pizza sauce
- 1 tsp each dried basil, oregano and garlic powder
- 1/2 tsp dried thyme
- 6 whole-wheat pitas (7-8 inches in diameter)
- 1 cup sweet red bell pepper, chopped
- 1 cup coarsely chopped broccoli
- 1/2 cup sliced mushrooms
- 1 cup sliced green onions
- 6 ripe olives, sliced
- 1/4 cup grated Parmesan cheese, optional
- 1/4 cup crumbled Feta cheese, optional
Heat Gardenburger Sun-Dried Tomato Basil patties according to package directions. Allow to cool, then cut into 1/4 inch pieces. Combine pizza sauce, herbs and spices in a small saucepan. Bring to a boil, reduce heat and simmer 3 minutes. Preheat oven to 375°F. Equally divide and spread sauce on each pita bread. Top sauce with red pepper, broccoli, mushrooms, green onion, and olives. Divide and sprinkle Gardenburger Sun-Dried Tomato Basil patty pieces over vegetables. Place on a baking sheet and bake about 10 minutes or until the edges begin to brown. Sprinkle with Parmesan and Feta cheese, if desired, and serve hot. Makes 6 servings.
Savory Portabella Ravioli with Mushroom Ragout
- 2 Tbsp unsalted butter
- 2 Tbsp olive oil
- 1 medium onion, sliced thin
- 1 pound portabella mushrooms, caps (halved if large) and stems sliced thin
- 3/4 pound white mushrooms, sliced thin
- 2 garlic cloves, minced
- 1 tsp chopped fresh sage leaves
- 28-32 ounce can whole tomatoes, drained, reserving juice, and chopped coarse
Savory Portabella Ravioli:
- 4 Gardenburger Savory Portabella patties
- 1/2 cup freshly grated Parmesan (about 2 ounces)
- 30 wonton wrappers*
*Available at specialty markets
Heat 4 Gardenburger Savory Portabella patties, covered in microwave until thawed, 3-4 minutes. Breakup patties, like to make a stuffing, add Parmesan. Put 1 wrapper on a lightly floured surface and mound 1 level tablespoon filling in center. Brush edges of wrapper with water and fold wrapper in half to form a triangle, pressing around filling to force out air. Transfer ravioli to a dry kitchen towel to drain. Make more ravioli with remaining wrappers and filling in same manner, transferring to towel and turning occasionally to dry slightly.
In a large heavy kettle, heat butter and oil over moderate heat until butter is melted and cook onion, stirring, about 5 minutes, or until softened. Stir in all mushrooms, garlic, sage, and salt and pepper to taste and cook, stirring, about 15 minutes, or until liquid mushrooms give off is evaporated. Stir in tomatoes with reserved juice and cook, uncovered, stirring occasionally, 30 minutes, or until sauce is thickened. Ragout may be made 2 days ahead, cooled completely and chilled, covered.
In a saucepan heat ragout over low heat, stirring occasionally, until hot. Cook ravioli in gently boiling water in 3 batches 6 to 8 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). With a spoon transfer ravioli as cooked to serving plates. Top with ragout. Serve immediately. Makes 5 servings.
Appetizers & Snacks
The munchies are dangerous. It's easy to shove your hand in a bag of chips. But these tasty recipes make it just as easy, and a whole lot healthier, to find snacks for you or to make for a party.
Meatless Chicken Lettuce Wraps
- 2 tsp canola oil
- 1 1/2 tsp fresh ginger root
- 2 Gardenburger Meatless Flame Grilled Chicken patties
- 1 Tbsp rice vinegar
- 1 Tbsp teriyaki sauce
- 1 tsp honey
- 3/4 cup shredded carrot
- 1/4 cup chopped green onion
- 1/4 cup toasted sliced almonds
- 6-8 leaves bib lettuce
Heat Gardenburger Meatless Flame Grilled Chicken patties according to instructions on box. Cut into strips. In large bowl, whisk together oil, vinegar, teriyaki sauce & honey. Add meatless chicken strips, carrot, green onion & almonds. Spoon 1/6 of mixture into center of lettuce leaf, roll up leaf around filling and serve. Makes 6 servings.
Hawaiian Skewers
- 2 Gardenburger Meatless Riblets
- 1 sweet onion, cut into wedges
- 1 green pepper, cut into squares
- 1 small can pineapple chunks, juice reserved
- 6 cherry tomatoes
- 2 cups cooked instant rice
- 2 bamboo skewers, soaked in water
Heat grill to medium high while cooking Gardenburger Meatless Riblets according to package directions. Remove from plastic cooking pouch, reserving any extra BBQ sauce. Cut Gardenburger Meatless Riblets into 4 equal portions each. Alternate Gardenburger Meatless Riblets chunks, onion wedges, green peppers, pineapple chunks and tomatoes onto two skewers. Mix extra BBQ Sauce with a small amount of pineapple juice to consistency of a thin sauce. Brush onto assembled skewers and place on grill, basting with pineapple BBQ sauce 2-3 times. Grill skewers until hot and vegetables are tender. Serve immediately over cooked rice. Makes 4 servings.
Hearty Meatball Soup
- 2 Tbsp olive oil
- 4 carrots, coarsely chopped
- 2 stalks celery, chopped
- 1 small yellow onion, chopped
- 1 cup chopped tomatoes in juice
- 4 cups vegetable broth
- 1/2 tsp garlic powder
- 10 ounces Gardenburger Meatless Meatballs
- 1/2 cup cream
- 1/2 cup fresh spinach, roughly chopped
- 1/4 cup fresh grated Parmesan cheese
- Salt & pepper to taste
Saute carrots, celery and onion in olive oil for 5 minutes on medium heat or until slightly soft. Add tomatoes and continue cooking for 2 minutes. Add vegetable broth and garlic powder, simmer for 10 minutes. Add Gardenburger Meatless Meatballs, continue cooking until meatballs are hot. Add cream, spinach and Parmesan cheese. Add salt & pepper to taste, serve immediately. Makes 4 servings.
Meatless Chicken Quesadillas
- 2 Gardenburger Meatless Flame Grilled Chicken patties
- 4 large flour tortillas
- 8 ounces Cheddar cheese, grated
- 4 ounces Monterey Jack cheese, grated
- 1 small can green chilies
- 1 small sweet yellow onion, sliced
- 2 cloves garlic, minced
- 2 Tbsp vegetable oil
- 1/3 cup fresh cilantro, chopped
- 1/4 cup tomato salsa
Heat Gardenburger Meatless Flame Grilled Chicken patties in microwave, covered, until thawed, about 3-4 minutes. Slice into strips. Heat vegetable oil in heavy larger skillet over medium heat. Add garlic and sliced onions, saute until onions are tender and light golden brown. Add green chilies and continue cooking for 1-2 minutes. Remove from heat and transfer to bowl. Add cilantro, season with salt and pepper to taste.
Assemble quesadillas. Heat large skillet over medium-high heat. Add 1 tortilla to skillet with half of the Cheddar cheese, onion-green chili mixture, Gardenburger Meatless Flame Grilled Chicken strips, tomato salsa and Monterey Jack cheese. Top with tortilla, cook until golden brown, about 3 minutes. Turn quesadilla over. Cook until bottom is golden brown and cheese is melted. Transfer to cutting board, cut into 6 wedges. Serve with your favorite guacamole and sour cream. Makes 4 servings.
Grilled Swedish Meatball Kebabs
- 10 ounces Gardenburger Meatless Meatballs
- 1/3 cup Dijon mustard
- 1/3 cup packed brown sugar
- 3 Tbsp cider vinegar
- 3 Tbsp vegetable oil
- 2 Tbsp finely chopped fresh parsley leaves
- 2 medium yellow squash
- 1 yellow onion
- 2 yellow bell peppers
- 1 pint vine-ripened yellow cherry tomatoes
- 6 bamboo skewers, soaked in water
In a bowl, whisk together Dijon mustard, brown sugar, cider vinegar, vegetable oil, & parsley. Sauce can be made 1 day ahead and chilled, covered.
Heat Gardenburger Meatless Meatballs in microwave until thawed, 4-5 minutes, stirring occasionally. Halve squash lengthwise and cut crosswise into 1/2 inch-thick pieces. Quarter onion and cut onion and bell pepper into 1-inch pieces. Thread Gardenburger Meatless Meatballs alternately with cut vegetables & tomatoes onto each skewer. Kebabs may be made ahead of time and chilled, covered.
Prepare grill with oil and heat to medium-high. Brush kebabs with sauce. Grill kebabs on rack, turning frequently, 4-6 minutes, brushing with sauce regularly. Grill until vegetables are tender and Gardenburger Meatless Meatballs are heated throughout. Serve kebabs with pickled cucumbers. Makes 6 servings.
Cocktail Meatballs
- 1 10-ounce jar chili sauce
- 1 10-ounce jar grape jelly
- 10 ounces Gardenburger Meatless Meatballs
Mix chili sauce and grape jelly in saucepan over medium high heat, bring to boil. Cover and refrigerate over night. Add Gardenburger Meatless Meatballs and cook in slow cooker or saucepan until Gardenburger Meatless Meatballs are hot. Serve with toothpicks. Can be kept warm for 5-6 hours (be sure to keep above 140°F). Makes 5 servings.
