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Recipes for Vegetarian Dishes

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MEXI-BURGER WRAPS

4 veggie-burger patties
1/2 cup KEN DAVIS BAR-B-Q-SAUCE
1/2 cup picante sauce
4 12-inch tortilla wraps
4 slices Monterey Jack cheese
Shredded lettuce
Chopped tomato

Cook veggie-burger patties as directed. Mix Ken Davis Bar-B-Q-Sauce and picante sauce. Spread 2 tablespoons of the barbecue sauce mixture on each tortilla. Top with a veggie-burger patty, cheese, lettuce, tomato and the 2 more tablespoons of the remaining barbecue sauce mixture. Fold tortilla over the filling and fasten with wooden pick.

4 servings

VEGETABLE JAMBALAYA

1/4 cup butter or margarine
1 large yellow onion, chopped
2 cloves garlic, finely chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
3 stalks celery with leaves, sliced
*5 cups vegetable stock
1 can (16 ounces) diced tomatoes with Italian seasonings, not drained
1 1/2 cups KEN DAVIS Bold 'n Spicy BAR-B-Q-SAUCE
1 1/2 cups long-grain white rice
1 cup raw peanuts
1 package (10 ounces) frozen chopped okra
1/2 teaspoon Cayenne pepper, if desired

Melt butter in Dutch oven over medium-high heat. Add onion, garlic, peppers and celery. Cook and stir about 5 minutes until vegetables begin to soften. Stir in vegetable stock, tomatoes, and KEN DAVIS BAR-B-Q-SAUCE. Het to boiling. Reduce heat to medium-low; cover and simmer 10 minutes.

Stir in rice and peanuts. Cover and simmer 10 minutes. Stir in okra, breaking it apart as needed, and continue to cook, covered, an additional 10 minutes until rice is tender. If desired, stir in Cayenne.

*You can use 3 vegetable bouillon cubes dissolved in 5 cups hot water

8 Servings

MUSHROOM-BURGUNDY STEW

1/2 cup butter or margarine
2 pounds mushrooms, sliced
1 large onion, sliced
2 cloves garlic, finely chopped
3 stalks celery with leaves, sliced
3 carrots, sliced
1 sweet red bell pepper, seeded and chopped
4 cups vegetable broth
1 cup red wine
1 cup KEN DAVIS BAR-B-Q-SAUCE
4 large potatoes, cubed
1/2 cup cold water
2 tablespoons flour

In a Dutch oven, melt half of the butter. Cook and stir mushrooms in butter until just tender. (You may have to do them in batches.) Remove mushrooms from pot; set aside. Melt the remaining butter in the same pot; add onion. Cook and stir until onion is translucent. Stir in garlic, celery, carrots and red pepper. Continue cooking, stirring occasionally until vegetables are tender.

Stir in vegetable broth, wine, KEN DAVIS BAR-B-Q-SAUCE and potatoes. Heat to boiling. Shake flour and water in tightly-covered container. Gradually stir into hot stew. Heat to boiling, stirring constantly. Boil and stir one minute.

Stir in reserved mushrooms. Heat to boiling. Reduce heat; cover and simmer until potatoes are tender, about 15 minutes.

8 Servings
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