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vegan entrees

What We Tried Today: Gimme Lean "Ground Beef" Style Burgers


Finished burger with ketchup and Vegenaise

My youngest son asked for a "regular burger" a few weeks ago, so I knew eating our favorite vegan burger was out of the question. He was looking for something with a bite and similar texture to ground beef. I picked up a pack of Gimme Lean ground beef style veggie protein and went home to experiment.


What I liked:

*I was able to prep and cook the burgers within 30 minutes

*Great source of protein and zero fat and cholesterol

*The flavor was pretty good and reminded me of char-broiled burgers

*It has a similar texture to regular ground beef and has a great bite

What we/I didn't like:

*Way too sticky to handle-one of my Youtube viewers mentioned it isn't as sticky when handling with wet hands

*Pricey-about $6 for 4 hamburger patties

Will I buy it again? Even though the kids liked it, I probably wouldn't buy it again because it caused my stomach to hurt. :-(  Fortunately, the boys didn't have any problems.

Watch my full review here. :-)

Have you tried this Gimme Lean product or any of their other products?

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iEat Tacos!

I can eat tacos every day.  My favorite toppings are salsa, avocado and lettuce.

Even though you have to eat like four tacos to get full, I just love how simple and delicious they are.



Anyhoo, my bud Michelle told me about her favorite taco filling that doesn't include those tasteless overpriced "meat" crumbles.



Instead, this recipe calls for TVP.

Textured vegetable protein (TVP) is a high protein meat alternative made from defatted soy flour that is cooked under pressure and then dried. Once TVP is rehydrated, it has a very similar texture to ground beef. 


You can buy TVP online or at most health food stores.



I didn't expect to like this recipe (mainly because of the TVP) but it was flavorful and delicious. How did the boys rate the tacos? All 3 ate them but one said he didn't like it (he couldn't give me specifics on why though). Two out of three is a 'thumbs up' in my house!

Watch Michelle make this delicious taco filling below and don't forget to subscribe to her Youtube channel. :-)



Here's the recipe....


1 can kidney beans (or your bean of choice), rinsed and drained
½ cup brown rice, cooked (white rice would work too)
½ cup water
½ cup TVP
1 jar of salsa (optional)
Taco sauce (optional)
Shredded lettuce (iceberg works best)
Taco Seasoning
1 tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon cayenne powder
¼ teaspoon dried oregano
½ teaspoon paprika
1 ½ teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper


1. Combine the taco seasonings and blend well. 
2. Bring ½ cup water to a boil.
3. Add the taco seasoning mix to the boiling water and stir until it's well combined and the spices have dissolved (30 seconds or so).
4. Add the water to the TVP, mix and make sure that all of the TVP is moist.
5. Let the TVP sit for 10 minutes. After 10 minutes, the TVP should have absorbed all of the water.
6. Add the beans and rice to the TVP and mix to combine. You could also add 1 jar of salsa to the mixture.
7. To assemble your taco, add the mixture to a taco shell and top with taco sauce and lettuce.


What's your favorite taco topping?

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Did You Miss This Youtube Video?

From Decmeber 2011.....

This recipe is a simple and fun spin on french fries. When I first made the video someone asked whether or not it reminded me of polenta? At the time, I didn't think so, but now I do.




2 cups water
1/4 cup extra virgin olive oil (EVOO)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 large garlic clove -- minced or crushed
1 1/2 cups chickpea flour

Line the bottom of a casserole dish with wax paper.
Bring the water, olive oil, garlic, salt and pepper to a boil and turn the fire down to a simmer.
Slowly whisk in the chickpea flour.
Once the mixture is thick and sticky, transfer it to the wax paper immediately. Don't over mix.
Using the other sheet of wax paper, cover the mixture and spread it across pan as evenly as you can.
Allow the mixture to chill in the refrigerator for at least 30 minutes. 20 minutes in a freezer will also do the trick.
When you're ready to fry, heat your frying oil.
Cut up the chickpea batter into slices.


You can make several batches and freeze for later.


Adapted from Soul Veg Mama

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Dinner in 15 Minutes? Yes! Fried Rice


A few months ago I came up with this familiar recipe (AKA Chinese fried rice) while trying to figure out what to do with the leftover rice in our refrigerator. 

I always use my rice cooker and jasmine rice to make this recipe.  I don't think the type of rice you use matters as much as making sure that you use cold rice.  I tried it once with warm rice and it came out very mushy.

This meal is perfect for a quick weekday dinner.

If you try it, let me know what you think.

Fried Rice

by Brown Vegan

Prep Time: 4

Cook Time: 8

Keywords: fry entree vegan

Ingredients (Serves 4)

  • 4 cups of cold rice
  • ½ cup peas (best if thawed)
  • ½ cup carrots, chopped (best if thawed)
  • 1/3 cup red or white onion, chopped
  • 2 tbsp vegetable oil
  • ¼ cup soy sauce


Put vegetable oil in a large pan on medium heat. Add onion and cook for 2 minutes. Break up rice with your hands or fork and add to pan. Increase your heat to medium-high and cook for 4 minutes. Next, add in the peas and carrots. Continue cooking for 2 additional minutes and add soy sauce.

Serves 4


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What's your favorite 15 minutes of less meal? Let me know in the comments below.

Song playing while cooking....

Teena Marie-Out On A Limb

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