Veggie sausage marinara
GIMME LEAN GROUND SAUSAGE
SRIRACHA HOT SAUCE
RED & GREEN PEPPERS
DAIYA PEPPERJACK CHEESE
CRACKED BLACK PEPPER
EXTRA VIRGIN OLIVE OIL (EVOO)
Dice 1/2 half of Gimme Lean Ground Sausage along with Red & Green Peppers and Yellow Onion. Season with Cracked Black Pepper and Sea Salt and saute with 2 Tablespoons of EVOO in a large pan along with diced fresh garlic. Cook until "sausage" is brown and semi crispy then add 1/3 Cup of Teriyaki sauce, 3 Tablespoons of Sriracha Hot Sauce and 2 Tablespoons of BBQ Sauce. Continue cooking until sauces have blended and cook down then add Marinara Sauce and a Tablespoon of Agave. Stir and add Daiya Pepper Jack Cheese and continue stirring until cheese is melted.
Prepare Angel Hair Pasta accordingly to package directions. Top with Veggie Sausage Marinara and serve! Enjoy!
MINI VEGGIE MEATLOAF
ORGANIC GREEN PEPPER
Cut leghtwise 1/4 inch slices the Gimme Lean Groung Sausage and flatten with a roller. Season with Cracked Black Pepper, WCSS & GJDJS.
Slice White Onion and dice Fresh Garlic & Rosemary. Add a tablespoon of EVOO, onions, garlic, rosemary and Marinated Mushroom to medium pan and sautee with GJDJS & pepper until golden brown. Remove from heat.
Place a half slice of pepperjack cheese on the edge of the GLGS then place veggie mix on top. Roll into a tube shape with cheese and veggie mix in the middle. Add EVOO to an overn pan and place Mini Veggie Meatloaves in the pan. Pour Asian BBAQ Sauce and Organic Ketchup on top of each Minni and cook heat until golden brown and slightly crispy. Plate, serve & enjoy!
KICKED UP VEGGEASY NACHOS
Dice Organic Yellow Onion and Green Pepper. Add a tablespoon of EVOO & Smart Butter to a larger pan and sautee onion, pepper and Marinated Mushrooms with Classico Tajin Seasoning & GJDJS. Then add in the Morningstar Grillers Crumble and cook till all begin to brown and add the Taco Seasoning. Continue to cook until brown to your liking and remove from heat.
In a large bowl add a few handfuls of Sanititas Chips. Dice up a half of an Avocado and pour them over the chips along with the Diced Tomatoes, Go Veggie & Mexican Blend shreaded cheeses. Pour the heated meatless veggie mix over the chips and top with the Tomatilla Salsa and Organic Sour Cream. Serve & enjoy!
CURRY ZUCCHINI & SQUASH
SEA SALT & PEPPER
Sauté veggies & season in one pan minus the avocado.
Slice avocado. Place two leafs of lettuce per wrap.
Sprinkle some Vegan Cheese on top of the lettuce.
Pour the veggies on top of the cheese and wrap.
Spread the sliced avocado on top and season with some more jerk seasoning.
BBQ VEGAN PEPPER STEAK
Cut leghtwise 1/4 inch slices the Gimme Lean Groung Sausage. Season with Cracked Black Pepper, WCSS & GJDJS. Add 1 Tablespoon of EVO & Smart Butter to a large pan along with fresh garlic. Place GLGS in pan and brown on both sides. Splash with Organic Veggie Broth to keep moist and once it evaporates pour Asian BBAQ Sauce of top of each steak and cook on low heat until BBQ sauce cooks into steaks.
Slice White Onion and dice Fresh Garlic & Rosemary. Add EVOO, onions, garlic, rosemary and Marinated Mushroom to small and sautee with GJDJS & pepper.
Plate your BBQ Vegan Pepper Steaks and add sauteed mixture on top. Serve & enjoy!