1 12-oz. can tomato paste
1/8 tsp. garlic powder
1/2 tsp. seasoned salt
1/2 tsp. onion powder
1/2 tsp. salt
6 oz. apple juice concentrate
2 Tbsp. freshly squeezed lemon juice

1. Blend until all ingredients are well mixed.
2. Place in container and chill in the refrigerator.

Yield: 24 tablespoons

This ketchup will keep a couple of weeks in the refrigerator.

1 c. walnuts
1/4 c. rolled oats
1/2 c. nutritional yeast flakes
1 tsp. onion powder
1 tsp. garlic powder
1 3/4 c. warm water
2 1/2 c. gluten flour

BROTH:
12 c. water
1 c. Braggs Liquid Aminos or soy sauce
1 med. onion, diced
1 tsp. salt (optional)

For Broth: Combine all ingredients in a large stock pot. Bring to a boil and let simmer 15 minutes prior to adding steaks.

For Steaks: In a blender, combine first six ingredients. Process approximately 1 - 2 minutes - until smooth. Pour into mixing bowl. Using the dough hook, add gluten flour and process 3 - 4 minutes until smooth and forms into a rubbery ball. Remove dough and divide into two parts. Shape each part into a log shape approximately two inches around. Slice each log into 1/4 inch slices. Drop steak slices into boiling broth. When all steak slices are in the broth, turn heat down to a slow simmer and cook approximately 1 - 2 hours. Steak pieces will almost double in size and become lighter in color. Remove from broth and use in any recipe asking for gluten steaks or grind steaks and use in place of burger.

Yield: 38 - 40 steaks (2-inch pieces) or 2 quarts

I like to use this recipe for so many things, such as placing the steaks on a baking sheet sprayed with non-stick cooking spray and baking for 30 minutes. This changes the texture to a slightly more “chewy” consistency. Then placing them in a baking dish and pouring mushroom soup over them and baking for 1 hour. Delicious and easy! I also like to make “steak” sandwiches with them. Try frying these with onions, placing them in a baking dish, pouring canned tomatoes over them and baking for one hour. You’ll love it! This is a favorite Sabbath dish as I can put it in the oven before church, set the oven timer to go off at the right time, and I can walk in after church and my house smells wonderful and dinner is ready!

2 c. potatoes, cooked
1 package Mori Nu Tofu
1 c. onion, finely diced
1 Tbsp. margarine, non-hydrogenated
2 c. quick oats
1/4 c. Grapeseed Oil Vegenaise
1 8-oz. container herb & chive Better than Cream Cheese
1 c. garbanzos
2 tsp. all-purpose salt free seasoning
1 Tbsp. McKay’s chicken style seasoning
1 c. herb-seasoned bread crumbs, crushed

1. in a large bowl, mash the potatoes and tofu together. Add the Vegenaise, Better than Cream Cheese, salt-free seasoning and McKay’s chicken style seasoning and quick oats. Mix.
2. Put the diced onions and 1 Tbsp margarine in a glass bowl with a lid and microwave for 3 - 4 minutes or until onions are tender. Add the onions to the rest of the ingredients.
3. In a blender or food processor, blend the garbanzos with 1/4 c. cold water and add to the rest of the ingredients. Stir until well mixed. Place the bread crumbs in a bowl.
4. Fill a 1/4 cup measure with the tofu mixture and slightly pat it into a round thick patty. Lightly bread the patty on both sides in the bread crumbs. Place the patties on a vegetable-oil sprayed cookie sheet. Bake at 350° degrees for 40 - 45 minutes or until golden on both sides. Half way through the baking time, turn the tofu patties over. Serve with your favorite gravy, with fruit sweetened ketchup or just as they are.

Yield: 25 patties

I like to serve these tofu patties with fresh broccoli, sweet potatoes, garden fresh salad, homemade bread, black-berry jam and blueberry pie for dessert. For good digestion, start your meal with praises to God, for in Psalm 144:15 it says: “Happy are the people whose God is the Lord”. Now enjoy your meal!

2 - 1 lb. 4 oz. cans Worthington Low Fat Vegetable Steaks
2 - 16 oz. cans crushed tomatoes
2 c. all-purpose flour
1 c. nutritional yeast flakes

1.Drain steaks and reserve the liquid. Slice each steak into thin slices. Mix the flour and yeast flakes together in a large plastic bag. Add the vegetables steak slices and shake until well coated.
2. Spray a large baking sheet with a non-stick cooking spray. Put the coated steak slices in a single layer on the baking sheet. Bake in a 375° oven for approximately 30 minutes, turning after 15 minutes so they can brown on both sides. Bake until veggie steaks are browned and slightly crispy.
3. Turn steaks out into a large casserole dish that has been sprayed with a non-stick cooking spray. Pour the reserved liquid over the top. Saute´ the onions in a small amount of oil until clear, and place on top of the steaks. Pour the tomatoes over the onions. Stir slightly and bake in a 375° oven for 45 minutes to 1 hour, or until steaks are browned and crispy. Serve hot.

Yield: 16 half-cup servings

This is one of my all-time favorite dishes. My mom used to make this for Sabbath dinner when I was little and we all loved it. Now whenever my kids come home from school they almost always ask me to make it. You can use homemade gluten if you cannot find the Worthington Vegetable Steaks. You can also make this without the onions if your prefer.

1 - 1 lb. 4 oz. can vegetarian burger
1 - 2 c. crushed saltine crackers
1 package Mori No tofu
1 small onion
2 tsp. Vege Sal
2 Tbsp. liquid aminos or soy sauce

1. In a blender, blend the tofu, onions, liquid aminos and Vege Sal until smooth and creamy
2. Put the burger and cracker crumbs into a mixing bowl and add the creamy tofu mixture. Mix well.
3. Form into fifteen 3-inch patties and fry in a non-stick pan with a little olive oil. Serve with fruit-sweetened ketchup

Yield: 15 three-inch burgers

I can still remember the inviting smells coming from Mom’s kitchen. One of the things she made that I just loved were her veggie burgers with homemade buns. Now that I have a home of my own, I enjoy sharing some of Mom’s recipes with my family and friends. These veggie burgers are a spinoff of my Mom’s burgers. When I was a child we used eggs to make these. Now we are all searching for ways to make our favorite recipes healthier for our families. These burgers can be made in the oven instead of frying them. Spray a cookie sheet with non-stick vegetable oil spray, place the veggie burgers on the tray and spray the tops of the burgers. Bake them at 350° for about 20 minutes or until golden brown. The burgers can also be frozen for up to a couple of months. I hope you enjoy these burgers as much as my family does!