The document contains a variety of vegetarian recipes, including options for veggie meatloaf, chili, pasta, salads, fajitas, and more. Each recipe provides a list of ingredients along with detailed cooking instructions. These healthy dishes cater to different meal preferences, serving several people and offering a range of flavors and ingredients.

1. For your easy viewing whenever you need them… a collection a vegetarian recipes! ;) Love, Rach

2. Veggie Meatloaf with Roasted Potatoes Seves 6-8 Ingredients: 14oz. Gimme Lean Beef 8 slices whole week Italian bread, one inch thick 1/2 cup Italian flat leaf parsley, coarsely chopped 3 cloves large garlic, coarsely chopped 1 medium carrot, finely chopped 1 egg or vegan egg replacer 1 Tbsp extra virgin olive oil salt and pepper to taste 1 cup marinara sauce Directions: Center the oven rack. Preheat the oven to 375 °F. Spray a large roasting pan with nonstick canola or other cooking spray. Prepare the soy meatloaf: Place the bread in a bowl. Cover with hot tap water. When it is cool enough to handle, squeeze out as much water as you can. Turn the bread into a bowl. Add Gimme Lean Beef, parsley, garlic, onion, carrot, egg, and oil. Sprinkle with salt and pepper. Mix well using your hands to combine the ingredients. Place the mixture in the center of the prepared roasting pan. Using your hands, form the mixture into a loaf about 8x5 inches. Pat the loaf smooth. Spoon the marinara sauce over the loaf. Prepare the potatoes: Place the potatoes and the garlic into a bowl. Drizzle with olive oil. Toss to coat. Sprinkle with salt and pepper; toss to combine. Arrange the potatoes in the toasting pan around the soy meatloaf. Spray a sheet of foil large enough to cover the pan with non stick oil spray, then cover the pan tightly with the sprayed side down to prevent sticking. Bake in the preheated oven for 35 minutes, then remove the foil and continue baking for another 35 minutes or until the potatoes are nicely browned and fork-tender.

3. Hearty Holiday Chili Serves10 Ingredients: 1 pkg Smart Ground® Original, 12 oz each 1 cup white onion 1 cup green bell pepper 1 cup celery 1 can red kidney beans, undrained 1 can whole kernel corn, undrained 2 cans whole peeled tomatoes, undrained 1 can tomato paste, 6 oz each 2 cloves garlic 1-1/2 Tbsp chili powder 1-1/2 Tbsp ground cumin 1 tsp salt 2 Tbsp vegetable oil Directions: Sauté the onion, green pepper and celery in a small amount of oil until translucent. Add the remainder of the ingredients and simmer 1 to 1 1/2 hours.

4. Cindi Avila’s Easy Penne Serves 8 Ingredients: 2 12 ounce packages of Smart Sausages® Italian Style 1 16 ounce package whole grain penne 1 28 ounce can of diced tomatoes, undrained 2 tablespoons olive oil 1 tablespoon of sea salt Directions: Cook whole grain pasta according to package. While pasta is cooking, heat olive oil in large saute pan over medium heat. Cut each Smart Sausage Italian Style link into 1/3 inch pieces. When oil is hot, add sausage pieces to pan. After two minutes flip sausage pieces to brown each side. When lightly browned, add tomatoes and salt to the pan and cook for approximately 5-6 minutes. After draining pasta, mix pasta with sausage mixture and serve.

5. Grilled Sesame Chick’n Salad Serves 2 Ingredients: 1 pkg Smart Tenders® Savory Chick, 6 oz each 1 Tbsp sesame seeds 4 cup torn mixed salad greens 1 tsp olive oil 1/4 cup reduced fat Caesar dressing Directions: Grill Smart Tenders Savory Chick'n in olive oil until browned. Slice into long strips. Fill a plate with salad greens and veggies. Place grilled Smart Tenders Savory Chick'n pieces on the greens, and sprinkle with sesame seeds. Add dressing and enjoy!

6. No Meat-a-Fajita Serves 4 Ingredients: 1 pkg Smart Strips® Steak, 6 oz each 1 medium green bell pepper 1 medium yellow bell pepper 1 medium sweet onion 1 medium tomato 1/2 cup salsa 1/4 cup sour cream 2 oz shredded Cheddar cheese 1 pkg fajita seasoning mix, 1.12 oz each 4 flour tortillas, 10 inch rice & refried beans Directions: In a small amount of cooking oil or spray, sauté the Smart Strips® Steak style and add the fajita seasoning. Set aside in an oven-proof dish or skillet. Sauté the peppers and onions separately for 2 to 4 minutes, mixing often (do not over cook; you want them to be a little crunchy.) Sauté each item individually, then add it to the dish with the steak strips. After each item has been added, place dish in a 250 degree oven to keep warm while you prepare the rest of the meal. Dice tomato and set aside. Prepare rice according to package directions. Microwave refried beans until heated through. When everything is ready, heat flour tortillas in the microwave. Set everything out and assemble fajitas. Serve with rice and beans on the side.

7. Marinated Tempeh Pasta with Fresh Vegetables Serves 4-6 Ingredients: 8 oz Organic Soy Tempeh, cut into 48 pieces 8 oz Angel Hair Pasta 6 Tbsp Orange Juice 3 Tbsp Toasted Sesame Oil 4 Tbsp Soy Sauce 1 Tbsp Freshly Grated Ginger 1/2 cup Carrots, cut into 1-1/2 inch strips 1/2 cup Green Onions, cut into 1-1/2 inch strips, cut in half lengthwise 1/2 cup Pea Pods, cut into strips lengthwise 1 Tbsp Water 1/2 cup Seedless Sliced Cucumber, cut in half Directions: In Dutch oven bring 4 to 6 quarts water to a boil. Add angel hair pasta to the boiling water; stir gently. Return to a boil. For "al dente" pasta, boil uncovered, stirring occasionally, for 4 minutes. Remove from heat; drain well. Keep warm. In 1-cup sized measuring cup combine all marinade ingredients: 4 tablespoons orange juice, 2 tablespoons toasted sesame oil, 2 tablespoons soy sauce, and 1 tablespoon freshly grated ginger. In medium bowl, place Tempeh; pour marinade over and mix to coat Tempeh with marinade. Let marinate 15 minutes. Remove Tempeh from marinade; reserve marinade. In 10-inch non-stick skillet place 1 tablespoon sesame oil. Place Tempeh in skillet and cook over medium heat 2 minutes. Turn pieces over and continue cooking until golden brown (1 to 2 minutes). Remove from pan; keep warm. In same skillet add carrots, green onions, pea pods and 1 tablespoon water. Cook, covered, over medium heat, stirring occasionally, 2 minutes. Add reserved marinade and continue cooking 1 minute. In large bowl place angel hair pasta, Tempeh, cucumber, vegetables, 2 tablespoons orange juice and 2 tablespoons soy sauce. Mix well.

8. Smart Deli Sandwich Serves 1 Ingredients: 4 slices Smart Deli® Ham 1 leaf green leaf lettuce 1 slices tomato 1/4 avocado 1 Tbsp onion 2 Tbsp honey mustard 2 slices whole wheat bread Directions: On one slice bread, spread 2 Tbsp. honey mustard dressing. Next place two slices of one variety of Smart Deli® slices (Bologna, Ham and Turkey). Place a few leaves of lettuce or other crunchy greens on top. Then lay out 2 slices of another variety of Smart Deli® slices on top of the greens. Add tomato, avocado and onion as desired. Top with another slice of bread and enjoy! *Tip: Honey-mustard dressing: Use your favorite bottled variety or make your own by blending equal parts of honey and mustard.

9. Cindi Avila’s Spring Pasta Serves 6 Ingredients: 1 16 ounce package rotini pasta, cook according to package 1 5 ounce package Smart Bacon® 1/2 cup garden peas, out of shells, boiled for 5 min. 1 spring onion, cut into thin slices 1 cup morel mushrooms 1/4 cup olive oil, divided 2 tablespoons garlic Salt Parmesan cheese (or vegan alternative) Directions: In large sauté pan, heat 2 tablespoons of olive oil over medium heat. When hot, add onions and stir every minute or so. After 3 minutes, add mushrooms, Smart Bacon® and garlic. After 5 minutes, add peas and remaining olive oil. Add pasta and salt (to taste). Sprinkle with parmesan or vegan alternative and serve immediately.

10. Quick Weeknight Paella Serves 6-8 Ingredients: 1 (8-ounce) package saffron rice 2 cups water 1 tablespoon extra virgin olive oil 1 (6-ounce) package Lightlife Smart Tenders Savory Chick’n 1 ½ teaspoons freshly minced garlic ¾ teaspoon paprika, medium heat 1 (14 ½-ounce) can diced tomatoes, well drained 1 (7 1/2–ounce) jar marinated artichoke hearts, drained 1 cup (8-ounces) roasted red peppers, sliced 1 cup (about 3-ounces) sugar snap peas, sliced lengthwise ½ cup Chardonnay white wine ½ teaspoon salt ¼ teaspoon freshly cracked pepper Directions: In medium saucepan place 2 cups water; bring to a boil over high heat. Add package of saffron rice, stirring while boiling for 1 minute. Reduce heat to medium low and cook covered 20 to 23 minutes. Remove from heat; fluff with a fork. Set aside and keep warm. In 10-inch non-stick place olive oil. Add Smart Tenders. Cook over medium heat until light brown (1 to 2 minutes). Turn over, continue cooking until browned (1 to 2 minutes). Remove from heat, cut into strips, keep warm. In same skillet, over medium heat, add garlic and paprika. Stir for 30 seconds. Add remaining ingredient. Bring to a boil. Continue cooking, over medium heat, for 4 to 5 minutes. (There will be some liquid in the skillet.) On large serving platter, place rice, Smart Tenders, and tomato mixture. Stir gently to combine.