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 Shepherd’s PieRecipe Rating:

A great vegetarian take on a classic dish. Yves Veggie Original Ground Round and traditional Shepherd’s pie ingredients are easy to bring together and fabulous to enjoy. Yield: Makes 4 servings

Ingredients 1 1/2 lbs Sweet (or white) potatoes, peeled and chopped 750 g 2 tbsp Soft, non-hydrogenated margarine 25 mL 1/4 tsp Fresh ground pepper 1 mL 2 tsp Spectrum Canola oil 10 mL 1 pkg Yves Veggie Original Ground Round 340 g 1 Green pepper, chopped 2 cloves Garlic, minced 1 tbsp All purpose flour 15 mL 1 cup Imagine Low Sodium Vegetable Broth 250 mL 1 cup Combined, sweet peas, corn and carrots

Directions 1. In pot of boiling water, cook potatoes for about 15 minutes or until tender. 2. Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside. 3. In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes. 4. Stir in flour and cook, stirring, for 1 minute. 5. Add stock to skillet; bring to a boil. 6. Add peas, corn, carrots, and remaining ground pepper. 7. Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top. 8. Bake in 400F (200C) oven for about 15 minutes or until bubbly around edges.

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 Garden Veggie BurgerRecipe Rating:

The Yves Garden Vegetable Pattie is the hero of this fabulous dish. Red onion, tomato, lettuce and pickles help make this a great burger for any occasion. Yield: Makes 1 serving

Ingredients 1 Yves Garden Vegetable Patty 1 Hamburger bun 1-2 tbsp Spectrum Light Canola mayonnaise (1/3 fat and calories or regular mayonnaise) 1 tbsp Chili sauce 5 Slices thinly sliced red onion 1 Slice tomato 1/4 cup Shredded lettuce leaf 2 Slices of pickles

Directions In skillet, heat Yves Garden Vegetable Patty over medium heat for 2 minutes. Flip over and heat other side for 2 minutes. Meanwhile mix mayonnaise and chili sauce together and spread on both sides of hamburger bun. Place lettuce, tomato and onion on top of bun. Place burger on top of the onion slices. Top with a bit slices of pickles and other preferred toppings such as mustard or a side garden salad.

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 Veggie TacosRecipe Rating:

A great vegetarian twist on the taco. Bring the taste of Mexico home for dinner tonight with this simple to prepare recipe. Yield: Makes 12 tacos

Ingredients 1 pkg Yves Veggie Ground Round Mexican 1 tsp Spectrum Canola oil 1/2 cup Chopped onion 1/2 cup Chopped green bell pepper 3 Garlic cloves, chopped 12 Taco shells, slightly heated 1 cup Shredded lettuce 1 cup Grated cheddar cheese 1 cup Fresh tomatoes, chopped 1/2 cup Salsa, mild or hot

Directions 1. Heat oil in heavy large skillet over medium-high heat. Add onion, bell pepper and garlic and sauté until soft, about 5 minutes. 2. Mash Veggie Ground Round Mexican with fork and add to the skillet. Heat through. Do not overcook, since Veggie Ground Round is pre-cooked. 3. Spoon 1/4 cup filling into each taco shell. Serve, passing lettuce, cheese, tomatoes and salsa separately as garnishes

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 Veggie ChiliRecipe Rating:

This is an easy to make vegetarian chili with a kick. Combining Yves Veggie Ground Round with fresh veggies and spices as well as a tasty Imagine broth is perfect for warming up on cold winter days Yield: Makes 8 servings

Ingredients 1 tbsp Spectrum Olive oil 1 1/2 cups Chopped red onions 1 cup Chopped green bell peppers, and chopped celery 2 tsp Minced garlic 12 oz (340 g) Yves Veggie Ground Round Mexican 1 1/2 tbsp Chili powder 2 tsp each Ground cumin and dried oregano 1 tsp Ground coriander 1/2 tsp Crushed red pepper flakes 1/4 tsp Ground cinnamon 1 can (28 oz/796 ml) Diced tomatoes, undrained 2 cans (19 oz/540 ml each) Beans, drained and rinsed 1 can (14oz/398 ml) Tomato sauce 1 cup Imagine vegetable or chicken broth 1 tbsp Brown sugar 1/2 tsp Salt 1/4 tsp Freshly ground black pepper 1/4 cup Chopped fresh cilantro (optional)

Directions 1. Heat olive oil in a large, non-stick pot over medium-high heat. 2. Add onions, green pepper, celery and garlic. Cook and stir until vegetables begin to soften, about 5 minutes. 3. Add Yves Veggie Ground Round, chili powder, cumin, oregano, coriander, red pepper flakes and cinnamon. Mix well and cook for 1 more minute. 4. Add undrained tomatoes, beans, tomato sauce, broth, brown sugar, salt and pepper. Bring mixture to a boil. Reduce heat to low and simmer, covered for 20 minutes. 5. Remove from heat and stir in cilantro (if using). Serve hot. Tip: When selecting canned beans for this recipe, choose from red kidney beans, black beans, chickpeas, navy beans, cannelloni beans or even lentils.

Reviews Write your own review! review 1 02/27/09

 Yves Veggie Heaven

Ingredients 2 Tbsp. Spectrum Organic Extra Virgin Olive Oil or Asian Stir Fry Oil 1 – 340g package Yves Veggie Original Ground Round 2 Cloves Garlic, diced 12 Pearl Onions 1/2 Red Pepper, julienned 1 small Carrot, diced ½ cup Imagine Vegetable Broth 1 Cup Whole Wheat Rotini to taste Steak Seasoning

Directions Heat oil in large skillet. Add garlic. Toss for one minute. Add onions. Toss for one minute. Add Yves Veggie Ground Round. Stir in with onions and garlic. Add red pepper and carrots. Toss / stir until mixed. Cook for one minute to meld flavours. Once all flavours have blended, add Imagine Broth, then noodles. Stir and cover. Cook for 8 minutes or until pasta is desired texture. - Don’t forget, Yves Veggie Ground Round is fully cooked; all you’re doing is blending flavours. – Using this oil gives the meal a nice Asian influence. Cooking time: 10 minutes Total: 15 minutes

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 Veggie LasagnaRecipe Rating:

Ingredients | 1 pkg | crumbled Yves Ground Round Italian | 3 cups | mozzarella cheese, shredded | 1 tsp | Spectrum Canola Oil | 1 | medium onion, diced fine | 2 | cloves garlic, minced | 8 oz | low fat ricotta cheese or tofu | 1 tbsp | flour | 1/2 cup | blanched or frozen spinach, chopped and squeezed | 9 piece | oven ready lasagna noodles | 5 cups | tomato basil pasta sauce | 1/2 tsp | salt | ¼ tsp | pepper | 1 tsp | oregano

Directions 1. Preheat oven to 350°F. 2. Coat a 9 ×13” lasagna pan lightly with oil. 3. Sauté onions and garlic in oil over medium heat Set aside to cool. 4. In a bowl mix ricotta cheese or tofu with salt, pepper, oregano, flour, and sautéed onions. 5. In another bowl mix Veggie Ground Round Italian with 3 cups tomato sauce. 6. L AY E R I N G : a. Spread 1/2 cup of the reserved tomato sauce on the bottom of pan and set 3 lasagna noodles in the sauce. b. Cover noodles with half of the Veggie Ground Round mixture and 1 cup of shredded cheese. Arrange 3 noodles on top followed by the spinach mixture. c. Spread on remaining Veggie Ground Round mixture followed by 1 cup of shredded cheese. Place the last 3 lasagna noodles on top and cover with the rest of the tomato sauce. d. Top lasagna with remaining shredded cheese and bake for 45 minutes or until the noodles are tender.

Reviews Write your own review! Filipino Blog Food Diary 09/10/11 08/13/11