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 Sweet Potato Shepherd’s PieRecipe Rating:

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

Reviews Write your own review! 03/31/10

 Garden Veggie Burger

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 Tacos

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

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 Baked Tofu Vegetable Stir-Fry

Adding a little Asian flare to your culinary repertoire! This is a high flavour dish that looks as great on the plate as it tastes. It is also easily “spiced up” by adding hotter peppers (banana, scotch bonnet). Yield: Serves 2 to 4

Ingredients 1/3 cup Imagine chicken or vegetable broth 1 Tbsp Soy sauce 1 Tbsp Oyster sauce 1 tsp Chili garlic sauce 1 Tbsp Chinese rice wine or dry sherry 2 tsp Cornstarch 2 Tbsp Spectrum Canola oil 1 tsp Minced garlic 1 tsp Minced ginger 1 Medium red onion, cut into 1-inch chunks 1 Red pepper, cut into 1-inch pieces 4 to 6 oz Sugar snap peas 6 Baby bok choy, rinsed and halved lengthwise 2 Stalks celery, thinly sliced on the bias 1 to 2 packages Yves Veggie Cuisine Baked Tofu, cut into 1-inch pieces pinch Chopped green onions, for garnish

Directions Mix together the broth, soy and oyster sauces, garlic sauce, rice wine and cornstarch. Set aside. Heat the canola oil in a non-stick flat bottom wok or skillet over medium high heat. When hot, add the garlic and ginger and sauté for 10 seconds. Add the red onion, red pepper, snap peas, bok choy and celery and stir-fry for 1 minute. Add the tofu and sauce mixture and stir-fry until hot and vegetables have softened slightly. Garnish with green onions and serve with steamed rice.

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