3ABN Today Cooking Program | FELLOWSHIP MEAL
Air Date 4/8/15

Choplets and Gravy


2 20-ounce cans Worthington Choplets
1 medium onion, diced
4 cups fresh mushrooms, sliced
2 tablespoons soy margarine
½ cup Wondra flour
4 cups unsweetened almond milk
2 tablespoons Better Than Bouillon Mushroom Base
1 teaspoon fresh parsley
1 tablespoon Bragg Liquid Aminos


Slice Worthington® Choplets® in half lengthwise. Coat with all-purpose flour. Place on a baking sheet that has been sprayed with nonstick cooking spray. Spray tops of Worthington® Choplets®. Place in an oven that has been preheated to 400 degrees. After 10 minutes, remove pan, spray Worthington® Choplets® with nonstick cooking spray, and flip. Spray tops and return to oven. Bake for 5 more minutes, then remove from oven.
In a skillet that has been sprayed with nonstick cooking spray, sauté onions and mushrooms over medium heat until onions are clear.
Melt soy margarine in a medium-sized saucepan, then add Wondra flour. Mix together with a fork. Add 2 cups milk and whisk until smooth. Continuing heating until hot and bubbly, then add remaining milk and Better Than Bouillon Mushroom Base, parsley, and Bragg Liquid Aminos. Bring to a boil and simmer until thickened. Add sautéed vegetables and mix well.
Spray a 9 x 13-inch pan with nonstick cooking spray. Add baked Worthington® Choplets®. Pour gravy over the top. Bake at 350 degrees for one hour.

Yields: 16 choplets and gravy
Brenda Walsh

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Glazed Veggie Meatballs


2 cups onions, finely diced 2 tablespoons olive oil
½ teaspoon salt
2 tablespoons Bragg Liquid Aminos
½ teaspoons seasoned salt
1 20-ounce can Loma Linda Redi-Burger
2 tablespoons nutritional yeast flakes (optional)
1 ½ cup seasoned croutons, crushed

Glaze: 1 cup ketchup
½ cup fruit-sweetened apricot jam
1 tablespoon Bragg Liquid Aminos


In a large-sized skillet over medium-high heat, sauté the onions in olive oil with salt, seasoned salt, and Bragg Liquid Aminos until the onions are clear. In a large bowl, mash the Loma Linda® Redi-Burger™ and add the sautéed onions, nutritional yeast flakes, and crushed croutons. Mix until well blended. Form into 1-tablespoon-size balls. Spray a cookie sheet with nonstick cooking spray and place the meatballs on the tray. Spray the top of the meatballs with the nonstick cooking spray and bake at 400 degrees for approximately 20 minutes.

Transfer the meatballs to an 8 x 10-inch baking dish and pour the glaze over each meatball. Bake at 400 degrees for approximately 15 minutes. Remove from oven and serve hot.

For Glaze: Combine ingredients in a small saucepan and cook over medium-high heat, stirring often until well blended.

Yields:50 Veggie meatballs

Linda Johnson

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Asian Vegetable Noodles


3 8-ounce packages brown rice noodles
1 20-ounce can Worthington Vegetable Steaks, cut into small pieces, reserve liquid
1 large onion, diced
2 ½ cups carrots, coarsely diced
2 ½ cups celery, diced
1 ½ cups water
1½ tablespoons McKay’s Chicken Style Seasoning
2 ½ cups fresh green beans, cut into thirds
2 cups water chestnuts, sliced or diced
4 tablespoons Bragg Liquid Aminos
1½ - 2 tablespoons dark sesame oil


Prepare the brown rice noodles according to package directions and set aside. In a large skillet, place the onion, Worthington® Vegetable Steaks™, and the liquid from the can. Sauté on medium-low heat until onions are clear and the steak pieces are lightly browned, stirring often to avoid burning. In another large skillet, place the carrots and celery. Mix the McKay’s Chicken Seasoning and the water together, then pour over the carrots and celery. Cook over medium-low heat until carrots are almost tender. Add the green beans and continue to cook until the green beans are tender but still firm.

Remove from heat and pour into a very large mixing bowl. Add the noodles, Worthington® Vegetable Steaks™ mixture, the water chestnuts, and the Bragg Liquid Aminos. Gently toss to combine all ingredients. Drizzle the dark sesame oil over the top and gently toss again until well mixed. Serve immediately, or place in a casserole dish that has been sprayed with a nonstick cooking spray. Cover with foil and refrigerate until ready to heat. When you are ready to heat, leave covered, then place in a 350-degree oven for approximately 30 minutes, or until hot.

Yields: 25 1-cup servings Whenever I take this to a potluck, it is one of the first dishes to be eaten, and someone always asks me for my recipe! Make sure you use the dark sesame oil as it gives it that delicious Asian taste and smell. The brown rice noodles as well as all the vegetables give this dish a lot of flavor, texture and nutrition. Make this and take it to your next potluck – pretty sure there won’t be any left for you to take home!


Cinda Sanner

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Bulgarian Goulash


6 cups canned tomatoes
1 teaspoon McKay’s Beef Style Seasoning
1 ¼ cup onion
1 teaspoon salt
½ teaspoon seasoned salt
1 teaspoon onion powder
½ teaspoon red pepper flakes
1 cup Loma Linda Burger
1 15.5-ounce can kidney beans
1 15.5-ounce can chili beans
4 cups macaroni


In a large skillet on medium high heat put all the ingredients except for the macaroni and cook for about 15 – 20 minutes. Add the macaroni and cook for another couple of minutes. Serve hot.

Yields: 12 – 1-cup servings

Linda Johnson

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Polish Potato Salad


1 20-ounce can Loma Linda Big Franks, sliced
1 teaspoon red pepper flakes
8 medium potatoes, peeled and halved
3 cups sauerkraut
2 tablespoons vegan margarine
¼ cup Wondra flour
1 cup unsweetened almond milk
½ cup Silk creamer, original flavor ½ teaspoon onion powder
½ teaspoon parsley
1 teaspoon or to taste salt



Boil potatoes until tender (but not mushy). Drain and cut into thick, round slices. Place in a large bowl with the Loma Linda® Big Franks, red pepper flakes, and sauerkraut.

Melt margarine in a saucepan over medium heat. Add Wondra flour and blend with a fork or wire whisk. Add milk and whisk together until smooth. Add Silk creamer, onion powder, parsley, and salt. Cook until thickened, and then pour over potatoes. Mix well. Serve hot.

Yield: 18 ½-cups servings
Brenda Walsh


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California Potato Salad


6 cups potatoes, cubed and cooked until tender but firm-cooled
2 cups fresh spinach, coarsely chopped
1 ½ cups mini red, yellow and orange peppers, cut into small slivers
½ cup black olives, sliced
1 package MorningStar Farms Grillers Chik’n patties

¼ cup fresh lemon juice
½ cup extra virgin olive oil
¾ teaspoon salt
2 teaspoons Dijon mustard
1 large avocado, halved, peeled, and seeded
1 teaspoon VegeSal



Place first four ingredients in a large mixing bowl and stir gently to mix. Spray a medium skillet generously with nonstick cooking spray and heat the MorningStar Farms® Grillers® Chik’n Veggie Patties patties until both sides are browned and slightly crispy. Cool, then cut into small cubes and toss into the mixing bowl with the vegetables. Pour the dressing over the vegetables and gently toss to mix and coat evenly. Serve at room temperature of refrigerate until ready to eat.

For Dressing: Place all ingredients in a medium-sized jar with a tight-fitting lid. Shake until well blended (avocado halves will mix in and turn the dressing a pale green, but there will be some small chunks of avocado in the dressing). Set aside.

Yield: 18 ½-cup servings
Cinda Sanner


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