Vegetarian Fare
The recipes follow the last listing! Scroll down!
You Will Find:
Bok Choy & Tofu Stir Fry over Rice,*, By: Crystal Moran
Cabbage Rolls (Unstuffed Vegetarian)*, By: Michele Panzer-Evans, September 16, 2016 – Cross Posted in Vegetables
Ratatouille, By: Sue Karasek Nottmeier
Spicy Black Bean Burgers*, By: Allana Alla Robinson, June 19, 2016
Stir Fry*, By: Carrie Montgomery, December 13, 2014
Tamale Pie*, By: Joni M. Reed
Tuscan Soup, By: Sherry Rose, August 3, 2015
Vegetarian Chili*, By: Barbara Callahan, October 3, 2015
Vegetarian Meatloaf*, By: Robert McAdam
Vegetarian Moroccan Red Lentil Soup or Stew*, By: Karen Wrobleski, January 1, 2016
Vegetarian Ninja Jambalaya Pasta Soup, By: Sherry Rose, June 8, 2015
Vegetarian Tater Tot Casserole*, By: Joni M. Reed
Bok Choy and Tofu Stir Fry over Rice*, By: Crystal Moran
Ingredients:
Marinated a block of extra firm tofu in soy sauce and Italian dressing
Chop up Bok Choy
Minced garlic
Shredded carrots
(Add any other veggies that you like)
Place in Ninja with a small amount of EVOO, and sauté on Stove Top Medium
Serve over rice!
****
Cabbage Rolls (Unstuffed Vegetarian)*, By: Michele Panzer-Evans, September 16, 2016 – Cross Posted in Vegetables
Ingredients:
1 whole cabbage, chopped
1½ cups wild rice
1 large carrot, chopped small
½ onion, chopped small
5 cloves garlic, minced - ( I like alot of garlic, feel free to use less)
2 cans tomato sauce
1 can tomato soup
4 cups vegetable stock
salt and pepper to taste
Directions:
Add all ingredients to the Ninja. Turn to Stove top High and bring to a boil. Reduce heat to Stove Top Low. Cover and cook for 45 to 50 minutes or until rice is done and cabbage is soft.
****
Ratatouille, By: Sue Karasek Nottmeier
Ingredients:
2 Tbs. olive oil
3 cloves garlic, sliced
1 medium size onion, chopped
1 eggplant
2 zucchini, chopped in cubes
2 red peppers, sliced in strips
1 can diced tomatoes (28 oz)
salt, pepper and a touch of oregano
¼ cup (around that amount) of basil
you can add some tomato paste to thicken
Directions:
Saute the onion in the olive oil on Stove Top High until tender. Add garlic, peppers, eggplant, and zucchini to crock. Cook about 5-10 minutes until a bit tender; but still a bit crisp. Add (except the basil), the tomatoes, & spices. Stir and Slow Cook Low for 4-4½ hours. About ½ hour before done, when veggies are now tender, add the basil.
****
Spicy Black Bean Burgers*, By: Allana Alla Robinson, June 19, 2016
***this recipe is vegan friendly with the exception of the burger bun
Ingredients:
1 white onion
3 jalapeno peppers (keep or remove seed) or 15 marinated jalepeno slices
3 garlic cloves
2- 14.5 ounce cans black beans - drained
1 cup rolled instant oats
1- 15 oz can corn - drained
2 scallion stalks
salt - to taste
ground black pepper - to taste
chili powder - to taste
4 burger buns
Prep:
***make the mix for the burgers 2 hours prior to when you plan to make them as it needs to be refrigerated for at least two hours
***use a food processor to make the burger mix
How to make the burger mix: Into the food processor, add the onion, jalapeno and garlic and pulse 9 or 10 times. Next, add the beans, oats, corn, scallions, chili powder, salt, and ground black pepper and pulse until you teach your desired texture/consistency.
If you transfer the mixture to a bowl, make sure to seal tightly with plastic wrap or just put a lid on your food processor and put it into the fridge for at least 2 hours.
Recipe:
1) Add a splash of olive oil to the Ninja pot. Divide and make 4 balls of black bean mixture. Add to the pot, then press them down to give them the "patty appearance". (They should be roughly the size half a tennis ball). Turn the Ninja to Stove Top High and place the lid on the Ninja. Cook each side for 10-13 minutes or until you see that each side has solidified and browned.
Serve: on a bun with vegetables as a garnish, or eat as is.
****
Stir Fry*, By: Carrie Montgomery, December 13, 2014
Made a stir fry tonight, with chow mein noodles rather than the usual rice. All done on Stove Top High.
Add bag of frozen stir fry veggies, cook until just heated.
Add stir fry sauce. Heat for a couple of minutes.
Add cooked chow mein noodles (I cooked them for about 7 minutes rather than the suggested 3).
Also, I love green onions so I added a bunch of them chopped after the veggies were cooked.
Have made this many times with noodles or on rice. Have also substituted low salt soy sauce for the stir fry sauce. It's all good! It's also good with pork, beef, chicken, and shrimp.
****
Tamale Pie*, By: Joni M. Reed
Recipe from HG...Tamale Pie.
Is also vegetarian, but no one can tell.
Ingredients:
For topping:
1 pouch cornbread & muffin mix (used Betty Crocker’s)
¼ cup fat free liquid egg substitute
3 Tbs. no sugar applesauce
For Pie:
1- 12 oz package Morning Star Farms Crumbles
½ cup canned sweet corn, drained
½ cup black beans
1/3 cup chopped onion (I added a whole onion)
2 Tbs. taco sauce (I use ¼ cup green taco sauce)
1 tsp taco seasoning (I used 2 tsp Ortega)
½ tsp ground cumin (I used 1 tsp)
Directions:
Mix together cornbread, egg sub., & applesauce and set aside.
Lightly spray Ninja pot with Pam, once pan is heated cook onion & crumbles until crumbles are thawed. Add in taco seasoning, cumin & ¼ cup water, stirring occasionally until water absorbed (about 2 minutes).
Add taco sauce, corn and black beans (I used full cans of both) mix well and cook covered on skillet high for 6 to 8 minutes, stir every 4 minutes. Remove lid and if still a bit runny looking, cook another 2 minutes or so uncovered.
Spray pan that will fit in Ninja with Pam and spoon meat mixture into it.
Spread cornbread mixture on top of meat.
Carefully lift out Ninja pot and rinse well, dry and put back in Ninja.
Add 2½ cups water to bottom of Ninja, add rack.
Place pan with pie in it on rack, cover and bake at 350° for 20 to 25 minutes.
I checked at 20 minutes & cornbread looked like it had risen, but no browning. Did a toothpick test and covered again for another 4 minutes.
Added a couple of heaping spoonfuls to my little bowl and added some green taco sauce, it is very, very good.
*****
Tuscan Soup, By: Sherry Rose, August 3, 2015
This is a vegetarian version of Olive Garden’s famous Zuppa Toscana. It can be made non-vegetarian by changing two ingredients.
1- 6 oz. vegetarian sausage, crumbled or minced (I used 2 Trader Joe’s meatless Italian sausage links, crumbled in the Ninja Storm)
2 Tbsp extra virgin olive oil (I used Trader Joe’s California Estate olive oil)
½ red or yellow onion, diced
1 tsp fresh minced or dried minced garlic, reconstituted and drained
¼ tsp salt
Pinch crushed red pepper
1 tsp dried Italian herb blend (I used Penzeys Frozen Pizza herbs, crushing as I sprinkled them into the Ninja)
2¾ cups vegetable broth (I used Imagine No-Chicken broth)
½ to 1 bunch kale, stems removed and chopped
½ cup heavy cream
Fresh ground black pepper
Directions:
Heat olive oil in Ninja on Stove Top Medium (or High if you don’t have Medium). Saute onion, stirring, until almost translucent. Add sausage and continue to cook for 3 or so minutes. Turn down to Stove Top Low and add garlic. Stir for 1 to 2 minutes. Add Italian herbs, salt, and crushed red pepper and stir. Add broth and stir. Heat on Stove Top High until boiling, then turn back down to Stove Top Low or Slow Cook Low and cover. Plug the hole on top if you can if you’re going to do the Slow Cooker Low method. If not, add another ¼ cup of broth. If you choose Stove Top Low, you can leave for a few minutes to blend the flavors. If you choose Slow Cook Low, you can leave it for a couple of hours. Just pick which method suits your other plans.
Meanwhile prepare kale. Stir kale into soup ½ hour before you plan to serve it. About 5 minutes before serving time, stir in heavy cream. Just before serving, add a few grinds of fresh ground black pepper, serve.
***
Vegetarian Chili*, By: Barbara Callahan, October 3, 2015
Ingredients:
1 tablespoon olive oil
½ medium onion, chopped
2 bay leaves
1 tsp cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped (I used 3)
3 gloves garlic
2 (4 oz) cans green chile peppers, drained
2 (12 oz) packages veggie burger crumbles
3 (28 oz) whole peeled tomatoes crushed (I used 6 cans zesty chile diced tomatoes)
¼ cup chili powder
1 tablespoon black pepper
1 (15 oz) kidney beans, drained
1 (15 oz) garbanzo beans, drained
1 (15 oz) black beans, drained
1 (15 oz) whole kernel, corn
Directions:
Heat the olive oil over medium heat (low in 4–in–1). Stir in the onion and season with bay leaves, cumin, oregano and salt. Cook and stir until onion is tender, then mix in celery, green bell peppers, jalapeno peppers, garlic and green chile peppers. When veggies are heated, turn Ninja to Stove Top High. Mix in the veggie crumbles. Add the tomatoes and corn into the pot. Season with chili powder and pepper and stir in all the beans. (The pot is full so stir carefully). Turn to Slow Cook Low and let the flavors come together for 2-3 hours, or longer. The Ninja will switch to Auto Warm to hold.
Remove bay leaf and serve with shredded cheese, sour cream, Pepper Jack Cheez-It’s (YES!) and corn muffins.
****
Vegetarian Meatloaf*, By: Robert McAdam
I made an interesting discovery a few weeks ago my loaf tin fits perfectly in the roasting rack of the Ninja!
1 Tbs. Vegetable oil
½ carrot
Half a stick of celery
Half an onion
2 cloves of garlic
¼ red or green or yellow pepper
Put the carrot, celery, onion, garlic & pepper in a food processor and pulse 4 or 5 times. Don’t puree them. Add the oil to a frying pan and add the mix. Add generous seasoning, a good splash of Worcester sauce and fry it for 6 to 7 minutes. Allow it to cool.
Pre-heat Ninja to oven 375° degrees Fahrenheit
Make a topping
Topping:
3 Tbs. ketchup
1 tsp soft brown sugar
¼ teaspoon made mustard
Splash of Worcestershire sauce
Sweet chili sauce
Mix the above together.
To a bowl add 500gms of vegetarian mince (I used quorn mince). Add the onion mix. Then I like to add:
1 Tbs. dried Oregano
Generous amount of ground pepper and salt
Big splash of Worcestershire sauce
1 cup of breadcrumbs
Chopped fresh parsley (lots)
2 eggs
You can, of course, add/subtract your own meatloaf favorites. If the mixture is too dry add a little milk, too moist, add more breadcrumbs. Grease your loaf tin, add mixture and flatten it down. Spread on topping, place loaf tin on roasting rack and lower it in the Ninja. Cook it for about 45 minutes, re applying more topping every 20 minutes or so. Take it out and let it cool for 10 minutes before trying to get it out of the tin. I served it in slices with potato salad and coleslaw. It stores well in the fridge.
****
Vegetarian Moroccan Red Lentil Soup or Stew*, By: Karen Wrobleski, January 1, 2016
Ingredients:
2 Tbs. of olive oil
2 large onions, medium dice
2 cloves of garlic, minced
1 tsp fresh ginger
1 package of tempeh
2 tsp of ground coriander
1 tsp ground cumin
1tsp ground turmeric
¼ tsp cinnamon
salt to taste
½ tsp black pepper
7 cups of vegetable broth
1 can crushed tomatoes
1 jar of ethnic cottage punjab spinach cooking sauce - optional
2 cups dry red lentils
juice of 1 lemon
parsley and cilantro - to taste
Directions:
Turn the Ninja to Stove Top High. Add the oil and saute onions and garlic. Add all spices and tempeh. Stir well for 1 minute. Add broth and tomatoes. Heat to a boil.
Wash and drain the lentils. Stir in the lentils, carrots and kale. Reduce the heat to Stove Top Low for 1 hour. Stir occasionally during that time.
Instead of tomatoes this time; I used ethnic cottage punjab spinach cooking sauce. If you add veggies it is more like a stew and thicker. You may have to add additional broth if you add a lot of vegetables. Use your judgment.
****
Vegetarian Ninja Jambalaya Pasta Soup, By: Sherry Rose, June 8, 2015
Love my Ninja! Awhile back I copied a recipe from someone here that was called Ninja Jambalaya Pasta. I'm so sorry that I didn't record the name of the person who posted this recipe, but I thank you for inspiring me to create something also. Mine is Vegetarian Ninja Jambalaya Pasta Soup. Here's the recipe. I'll list exactly what I used, and I'm sure you can substitute anything you like and it will come out equally delicious. DH and I both adored it, and I'll be making it again often.
Ingredients:
2 Tbs. peanut oil
½ red onion, chopped
Small amount of red bell pepper, chopped
1 or 2 Trader Joe's meatless Italian sausages, sliced into rounds
1 tsp. dried minced garlic, reconstituted in water
1 tsp. Emeril's Essence powdered seasoning
1 tsp. Penzy's Cajun seasoning
3 cups Imagine Vegetarian No-Chicken broth (comes in quart boxes)
1 cup bow ties or other small pasta, uncooked
¼ cup heavy cream
Directions:
Saute onion and red pepper in the oil in Ninja on Stove Top Medium. When nearly tender, add sliced sausages and continue to saute. In 2 or 3 minutes, add the garlic, drained, and the two seasonings and cook, stirring, until garlic looks cooked but not browned. Then add the broth and turn to Stove Top High, covering the Ninja with the lid to make it boil faster. When the broth boils, turn the Ninja to Stove Top Low and add the pasta and cook, covered, according to package directions. When the pasta is tender, add the cream. Stir and serve. Delicious!
****
Vegetarian Tater Tot Casserole*, By: Joni M. Reed
I did a vegetarian version of Mitch Cox's Youtube Video - tater tot casserole & used Morning Star Farms crumbles instead of meat. Very good but should be cooked about 5 to 10 minutes less. It had some of crumbles on the edges a bit dark & almost burnt. Oh, I did add some garlic and onion. I like!
****
You Will Find:
Bok Choy & Tofu Stir Fry over Rice,*, By: Crystal Moran
Cabbage Rolls (Unstuffed Vegetarian)*, By: Michele Panzer-Evans, September 16, 2016 – Cross Posted in Vegetables
Ratatouille, By: Sue Karasek Nottmeier
Spicy Black Bean Burgers*, By: Allana Alla Robinson, June 19, 2016
Stir Fry*, By: Carrie Montgomery, December 13, 2014
Tamale Pie*, By: Joni M. Reed
Tuscan Soup, By: Sherry Rose, August 3, 2015
Vegetarian Chili*, By: Barbara Callahan, October 3, 2015
Vegetarian Meatloaf*, By: Robert McAdam
Vegetarian Moroccan Red Lentil Soup or Stew*, By: Karen Wrobleski, January 1, 2016
Vegetarian Ninja Jambalaya Pasta Soup, By: Sherry Rose, June 8, 2015
Vegetarian Tater Tot Casserole*, By: Joni M. Reed
Bok Choy and Tofu Stir Fry over Rice*, By: Crystal Moran
Ingredients:
Marinated a block of extra firm tofu in soy sauce and Italian dressing
Chop up Bok Choy
Minced garlic
Shredded carrots
(Add any other veggies that you like)
Place in Ninja with a small amount of EVOO, and sauté on Stove Top Medium
Serve over rice!
****
Cabbage Rolls (Unstuffed Vegetarian)*, By: Michele Panzer-Evans, September 16, 2016 – Cross Posted in Vegetables
Ingredients:
1 whole cabbage, chopped
1½ cups wild rice
1 large carrot, chopped small
½ onion, chopped small
5 cloves garlic, minced - ( I like alot of garlic, feel free to use less)
2 cans tomato sauce
1 can tomato soup
4 cups vegetable stock
salt and pepper to taste
Directions:
Add all ingredients to the Ninja. Turn to Stove top High and bring to a boil. Reduce heat to Stove Top Low. Cover and cook for 45 to 50 minutes or until rice is done and cabbage is soft.
****
Ratatouille, By: Sue Karasek Nottmeier
Ingredients:
2 Tbs. olive oil
3 cloves garlic, sliced
1 medium size onion, chopped
1 eggplant
2 zucchini, chopped in cubes
2 red peppers, sliced in strips
1 can diced tomatoes (28 oz)
salt, pepper and a touch of oregano
¼ cup (around that amount) of basil
you can add some tomato paste to thicken
Directions:
Saute the onion in the olive oil on Stove Top High until tender. Add garlic, peppers, eggplant, and zucchini to crock. Cook about 5-10 minutes until a bit tender; but still a bit crisp. Add (except the basil), the tomatoes, & spices. Stir and Slow Cook Low for 4-4½ hours. About ½ hour before done, when veggies are now tender, add the basil.
****
Spicy Black Bean Burgers*, By: Allana Alla Robinson, June 19, 2016
***this recipe is vegan friendly with the exception of the burger bun
Ingredients:
1 white onion
3 jalapeno peppers (keep or remove seed) or 15 marinated jalepeno slices
3 garlic cloves
2- 14.5 ounce cans black beans - drained
1 cup rolled instant oats
1- 15 oz can corn - drained
2 scallion stalks
salt - to taste
ground black pepper - to taste
chili powder - to taste
4 burger buns
Prep:
***make the mix for the burgers 2 hours prior to when you plan to make them as it needs to be refrigerated for at least two hours
***use a food processor to make the burger mix
How to make the burger mix: Into the food processor, add the onion, jalapeno and garlic and pulse 9 or 10 times. Next, add the beans, oats, corn, scallions, chili powder, salt, and ground black pepper and pulse until you teach your desired texture/consistency.
If you transfer the mixture to a bowl, make sure to seal tightly with plastic wrap or just put a lid on your food processor and put it into the fridge for at least 2 hours.
Recipe:
1) Add a splash of olive oil to the Ninja pot. Divide and make 4 balls of black bean mixture. Add to the pot, then press them down to give them the "patty appearance". (They should be roughly the size half a tennis ball). Turn the Ninja to Stove Top High and place the lid on the Ninja. Cook each side for 10-13 minutes or until you see that each side has solidified and browned.
Serve: on a bun with vegetables as a garnish, or eat as is.
****
Stir Fry*, By: Carrie Montgomery, December 13, 2014
Made a stir fry tonight, with chow mein noodles rather than the usual rice. All done on Stove Top High.
Add bag of frozen stir fry veggies, cook until just heated.
Add stir fry sauce. Heat for a couple of minutes.
Add cooked chow mein noodles (I cooked them for about 7 minutes rather than the suggested 3).
Also, I love green onions so I added a bunch of them chopped after the veggies were cooked.
Have made this many times with noodles or on rice. Have also substituted low salt soy sauce for the stir fry sauce. It's all good! It's also good with pork, beef, chicken, and shrimp.
****
Tamale Pie*, By: Joni M. Reed
Recipe from HG...Tamale Pie.
Is also vegetarian, but no one can tell.
Ingredients:
For topping:
1 pouch cornbread & muffin mix (used Betty Crocker’s)
¼ cup fat free liquid egg substitute
3 Tbs. no sugar applesauce
For Pie:
1- 12 oz package Morning Star Farms Crumbles
½ cup canned sweet corn, drained
½ cup black beans
1/3 cup chopped onion (I added a whole onion)
2 Tbs. taco sauce (I use ¼ cup green taco sauce)
1 tsp taco seasoning (I used 2 tsp Ortega)
½ tsp ground cumin (I used 1 tsp)
Directions:
Mix together cornbread, egg sub., & applesauce and set aside.
Lightly spray Ninja pot with Pam, once pan is heated cook onion & crumbles until crumbles are thawed. Add in taco seasoning, cumin & ¼ cup water, stirring occasionally until water absorbed (about 2 minutes).
Add taco sauce, corn and black beans (I used full cans of both) mix well and cook covered on skillet high for 6 to 8 minutes, stir every 4 minutes. Remove lid and if still a bit runny looking, cook another 2 minutes or so uncovered.
Spray pan that will fit in Ninja with Pam and spoon meat mixture into it.
Spread cornbread mixture on top of meat.
Carefully lift out Ninja pot and rinse well, dry and put back in Ninja.
Add 2½ cups water to bottom of Ninja, add rack.
Place pan with pie in it on rack, cover and bake at 350° for 20 to 25 minutes.
I checked at 20 minutes & cornbread looked like it had risen, but no browning. Did a toothpick test and covered again for another 4 minutes.
Added a couple of heaping spoonfuls to my little bowl and added some green taco sauce, it is very, very good.
*****
Tuscan Soup, By: Sherry Rose, August 3, 2015
This is a vegetarian version of Olive Garden’s famous Zuppa Toscana. It can be made non-vegetarian by changing two ingredients.
1- 6 oz. vegetarian sausage, crumbled or minced (I used 2 Trader Joe’s meatless Italian sausage links, crumbled in the Ninja Storm)
2 Tbsp extra virgin olive oil (I used Trader Joe’s California Estate olive oil)
½ red or yellow onion, diced
1 tsp fresh minced or dried minced garlic, reconstituted and drained
¼ tsp salt
Pinch crushed red pepper
1 tsp dried Italian herb blend (I used Penzeys Frozen Pizza herbs, crushing as I sprinkled them into the Ninja)
2¾ cups vegetable broth (I used Imagine No-Chicken broth)
½ to 1 bunch kale, stems removed and chopped
½ cup heavy cream
Fresh ground black pepper
Directions:
Heat olive oil in Ninja on Stove Top Medium (or High if you don’t have Medium). Saute onion, stirring, until almost translucent. Add sausage and continue to cook for 3 or so minutes. Turn down to Stove Top Low and add garlic. Stir for 1 to 2 minutes. Add Italian herbs, salt, and crushed red pepper and stir. Add broth and stir. Heat on Stove Top High until boiling, then turn back down to Stove Top Low or Slow Cook Low and cover. Plug the hole on top if you can if you’re going to do the Slow Cooker Low method. If not, add another ¼ cup of broth. If you choose Stove Top Low, you can leave for a few minutes to blend the flavors. If you choose Slow Cook Low, you can leave it for a couple of hours. Just pick which method suits your other plans.
Meanwhile prepare kale. Stir kale into soup ½ hour before you plan to serve it. About 5 minutes before serving time, stir in heavy cream. Just before serving, add a few grinds of fresh ground black pepper, serve.
***
Vegetarian Chili*, By: Barbara Callahan, October 3, 2015
Ingredients:
1 tablespoon olive oil
½ medium onion, chopped
2 bay leaves
1 tsp cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped (I used 3)
3 gloves garlic
2 (4 oz) cans green chile peppers, drained
2 (12 oz) packages veggie burger crumbles
3 (28 oz) whole peeled tomatoes crushed (I used 6 cans zesty chile diced tomatoes)
¼ cup chili powder
1 tablespoon black pepper
1 (15 oz) kidney beans, drained
1 (15 oz) garbanzo beans, drained
1 (15 oz) black beans, drained
1 (15 oz) whole kernel, corn
Directions:
Heat the olive oil over medium heat (low in 4–in–1). Stir in the onion and season with bay leaves, cumin, oregano and salt. Cook and stir until onion is tender, then mix in celery, green bell peppers, jalapeno peppers, garlic and green chile peppers. When veggies are heated, turn Ninja to Stove Top High. Mix in the veggie crumbles. Add the tomatoes and corn into the pot. Season with chili powder and pepper and stir in all the beans. (The pot is full so stir carefully). Turn to Slow Cook Low and let the flavors come together for 2-3 hours, or longer. The Ninja will switch to Auto Warm to hold.
Remove bay leaf and serve with shredded cheese, sour cream, Pepper Jack Cheez-It’s (YES!) and corn muffins.
****
Vegetarian Meatloaf*, By: Robert McAdam
I made an interesting discovery a few weeks ago my loaf tin fits perfectly in the roasting rack of the Ninja!
1 Tbs. Vegetable oil
½ carrot
Half a stick of celery
Half an onion
2 cloves of garlic
¼ red or green or yellow pepper
Put the carrot, celery, onion, garlic & pepper in a food processor and pulse 4 or 5 times. Don’t puree them. Add the oil to a frying pan and add the mix. Add generous seasoning, a good splash of Worcester sauce and fry it for 6 to 7 minutes. Allow it to cool.
Pre-heat Ninja to oven 375° degrees Fahrenheit
Make a topping
Topping:
3 Tbs. ketchup
1 tsp soft brown sugar
¼ teaspoon made mustard
Splash of Worcestershire sauce
Sweet chili sauce
Mix the above together.
To a bowl add 500gms of vegetarian mince (I used quorn mince). Add the onion mix. Then I like to add:
1 Tbs. dried Oregano
Generous amount of ground pepper and salt
Big splash of Worcestershire sauce
1 cup of breadcrumbs
Chopped fresh parsley (lots)
2 eggs
You can, of course, add/subtract your own meatloaf favorites. If the mixture is too dry add a little milk, too moist, add more breadcrumbs. Grease your loaf tin, add mixture and flatten it down. Spread on topping, place loaf tin on roasting rack and lower it in the Ninja. Cook it for about 45 minutes, re applying more topping every 20 minutes or so. Take it out and let it cool for 10 minutes before trying to get it out of the tin. I served it in slices with potato salad and coleslaw. It stores well in the fridge.
****
Vegetarian Moroccan Red Lentil Soup or Stew*, By: Karen Wrobleski, January 1, 2016
Ingredients:
2 Tbs. of olive oil
2 large onions, medium dice
2 cloves of garlic, minced
1 tsp fresh ginger
1 package of tempeh
2 tsp of ground coriander
1 tsp ground cumin
1tsp ground turmeric
¼ tsp cinnamon
salt to taste
½ tsp black pepper
7 cups of vegetable broth
1 can crushed tomatoes
1 jar of ethnic cottage punjab spinach cooking sauce - optional
2 cups dry red lentils
juice of 1 lemon
parsley and cilantro - to taste
Directions:
Turn the Ninja to Stove Top High. Add the oil and saute onions and garlic. Add all spices and tempeh. Stir well for 1 minute. Add broth and tomatoes. Heat to a boil.
Wash and drain the lentils. Stir in the lentils, carrots and kale. Reduce the heat to Stove Top Low for 1 hour. Stir occasionally during that time.
Instead of tomatoes this time; I used ethnic cottage punjab spinach cooking sauce. If you add veggies it is more like a stew and thicker. You may have to add additional broth if you add a lot of vegetables. Use your judgment.
****
Vegetarian Ninja Jambalaya Pasta Soup, By: Sherry Rose, June 8, 2015
Love my Ninja! Awhile back I copied a recipe from someone here that was called Ninja Jambalaya Pasta. I'm so sorry that I didn't record the name of the person who posted this recipe, but I thank you for inspiring me to create something also. Mine is Vegetarian Ninja Jambalaya Pasta Soup. Here's the recipe. I'll list exactly what I used, and I'm sure you can substitute anything you like and it will come out equally delicious. DH and I both adored it, and I'll be making it again often.
Ingredients:
2 Tbs. peanut oil
½ red onion, chopped
Small amount of red bell pepper, chopped
1 or 2 Trader Joe's meatless Italian sausages, sliced into rounds
1 tsp. dried minced garlic, reconstituted in water
1 tsp. Emeril's Essence powdered seasoning
1 tsp. Penzy's Cajun seasoning
3 cups Imagine Vegetarian No-Chicken broth (comes in quart boxes)
1 cup bow ties or other small pasta, uncooked
¼ cup heavy cream
Directions:
Saute onion and red pepper in the oil in Ninja on Stove Top Medium. When nearly tender, add sliced sausages and continue to saute. In 2 or 3 minutes, add the garlic, drained, and the two seasonings and cook, stirring, until garlic looks cooked but not browned. Then add the broth and turn to Stove Top High, covering the Ninja with the lid to make it boil faster. When the broth boils, turn the Ninja to Stove Top Low and add the pasta and cook, covered, according to package directions. When the pasta is tender, add the cream. Stir and serve. Delicious!
****
Vegetarian Tater Tot Casserole*, By: Joni M. Reed
I did a vegetarian version of Mitch Cox's Youtube Video - tater tot casserole & used Morning Star Farms crumbles instead of meat. Very good but should be cooked about 5 to 10 minutes less. It had some of crumbles on the edges a bit dark & almost burnt. Oh, I did add some garlic and onion. I like!
****