In this recipe TVP – textured vegetable protein, made from soy beans is used to replace ground beef. Olive oil is used to replace butter. The best recipes for healthy living are whole food recipes. These contain for the most part ingredients that have not been refined or heavily processed. Examples of whole foods include brown rice, 100% whole grains and whole grain flour, dehydrated cane juice as a sweetener, and plain beans. Vegetarian whole foods even when presented in manufactured prepackaged meals will be free of artificial colors, flavors, chemical preservatives and high fructose corn syrup. Some whole foods are also organically grown. These include fruits, vegetables, nuts seeds, grains and dairy products that have been grown without pesticides and synthetic fertilizers. Many popular recipes and magazine talk about cooking light, making healthy taste great, and explore ways to use short cuts to prepare foods superfast or in a hurry while enabling you to count calories. They may care about nutrition in a hurry but are less concerned with reading labels.

So if you are looking to create Healthy and Delicious Vegetarian meals or meals with less meat while at the same time creating a shortcut for easy, home-cooked meals then the vegetarian spa recpe below should do the trick.

Prep Time:
15 Min

Cook Time:
1 Hr 15 Min

Ready In:
1 Hr 30 Min

Servings  

8 

Original Recipe Yield 8 servings

Ingredients

• 3 cups Vegetable broth
• 3/4 cup uncooked wild rice
• 1 1/4 cups uncooked brown rice
• 2 bay leaves
• Non-Stick Spray
• 1/2 cup Extra Virgin Olive Oil
• 1 medium onion, chopped
• 1 pound TVP (Textured Vegetable Protein
• 12 oz fresh sliced mushrooms,
• 1 (4 ounce) can water chestnuts, drained and chopped
• 2 teaspoons low sodium soy sauce or Braggs Liquid Aminos
• 1 teaspoon curry powder
• 2 cups shredded Cheddar cheese or non-Dairy vegan cheddar

Directions

1. In a medium pot, bring the vegetable broth to a boil, and mix in the wild rice, brown rice, and bay leaves. Reduce heat to low, cover, and simmer 45 minutes, until most of the broth has been absorbed.
2. In a skillet, use non-stick spray, and saute onion until tender.
3. Pour hot water on the dry TVP and when the TVP is saturated drain off the excess water. The TVP should now be the texture of ground beef.
4. Mix in the mushrooms, water chestnuts, soy sauce, and curry powder, and continue to cook and stir until heated through.
5. Preheat oven to 350 degrees F (175 degrees C).
6. Mix the TVP mixture into the rice mixture, and remove the bay leaf. Add the Olive Oil. Transfer to a 9x13 inch baking dish. Top with Cheddar cheese or Vegan Cheddar.
7. Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

To reduce the caloric level reduce the amount of olive oil added