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No I have not.
"No, no, you''re not thinking; you''re just being logical." - Neils Bohr
I will try to dig in one of my stored boxes and see if I still have the wheat gluten recipes if you are not sensitive to gluten, (I am) and do not eat wheat of any kind any more but I remember making gluten from the flour of whole ground wheat and it make good steaks if you really want to pretend. As for us, as I have said before, we have just embraced a different way of eating and do not even try to make 'mock. anything LOL
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My goal is to get one pound slimmer every week until I reach 140, and then stay there forever, healthy.
I notice that my weight always comes up as Kg but believe me, I never weighed 210 Kg LOL It should be reading pounds (that is what my scale says), and I cannot seem to change it so wanted you to know. LOL
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I eat Quorn meatball with my spaghetti. Those are sooo yummy.
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I'm sorry, I dont know what hamburger helper is but I use lentils (red) in my pasta sauce. My youngest daughter likes the TVP based product by a company called Sanitarium here in Australia, its sold from the cold cabinet at the supermarket. (I think it might be similar to the crumbles that US mailers mention. No-one else in the family will eat it though so I currently have a batch of her pasta sauce in the fridge waiting for her when she comes home from camp! That product seems to hold its "chew" with longer cooking better than most other vego options I've tried.
Tofu is great and we eat it all the time but I dont like it in pasta etc, we mainly use it for asian dishes or snacks.
A couple of people have posted recipes for "meatballs" that look great, I think I copied and I'll try to find them.
Edited by: DIET107 at: 3/2/2010 (17:02)
Yes, I use the herbed crumbled tofu.
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I like Yves Veggie Ground Round the best as a meat replacement. You just have to add it at the end just to heat...otherwise it will get mushy.
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hamburger helper is full of sugar and salt! Have not used it in years. Many years ago I tried to be completely sugarfree and found out how much sugar was in there. I can not tell you exactly but it eas high. I guess that is why it was so good! haha
I don't think that tofu would make a good substitution for meat in this case. TVP or frozen "veggie crumbles" might be a good option, but I am not sure that the hamburger helper mix is vegetarian on its own either. I agree with the PP that the processed seasoning and high-sodium mix is NOT healthy. Might be OK on occasion, but you could probably find a better-for-you recipe or alternative.
If you have specific meat cravings, try making something on your own. Or at the very least, you might try some meat analogs (you know the frozen veggie "chicken" nuggets, "ribs" and the like). These are going to mimic the flavor and texture you're looking for much closer than squishy hamburger-flavored tofu, I would guess.
Hope that helps! I'm sure you'll get lots of good ideas here.
OMG hamburger helper is sooooo bad for you. Have you read the ingredients? There are many recipes for a macaroni casserole that contain whole food ingredients that are cheaper and healthier.
Vegetarian Baked Pasta Recipe
Preparation: 30 minutes to prepare; 30 minutes to bake.
* 1 medium onion, chopped
* 1-2 cloves garlic, minced or pressed
* 1 tbsp. olive oil (I saute in water)
* 3 cups tomato sauce or spaghetti sauce
* 2 tbsp. fresh parsley, chopped
* ½ tsp. dried oregano*
* 8 ounces whole wheat bowtie pasta, approximately 4 heaping cups dried pasta
* 12 ounces (1 package) soft or medium-firm tofu, drained and pressed
* 1 (10 ounce) package frozen chopped spinach, defrosted and well drained
* ¼ tsp. ground nutmeg
* 1/8 tsp. black pepper
* ½ -1 cup grated mozzarella cheese or cheddar (I use faux cheese or nutritional yeast as a cheese substitute.)
*oregano may be omitted if flavored spaghetti sauce is used.
1. Preheat oven to 350 degrees.
2. In a medium saucepan, heat olive oil over medium-high. Add onion and garlic and sauté gently for 2-3 minutes.
3. Add tomato sauce, oregano (if using) and parsley to the saucepan. Bring to the boil; cover, and simmer 15 minutes.
4. Meanwhile, cook pasta according to package directions, until al dente. Omit salt.
5. While pasta is cooking, mash tofu with fork or potato masher in a medium bowl. Add drained spinach, nutmeg, and pepper. Mix well.
6. Drain cooked pasta and add to the tofu mixture, mixing well.
7. In a 2-quart casserole dish, layer one-quarter of the sauce on the bottom. Spread one-third of the tofu mixture over top, carefully evening it out with a large spoon or spatula. Continue layering the spaghetti sauce with the tofu mixture, ending with sauce. Top with grated cheese.
8. Cover and bake 30 minutes.
I was thinking about easy ways to curb my occasional meat craving (dad has to make his meaty spaghetti sometimes, and it does drive me nuts, i end up eating some)
i'm trying to get back to vegan again--i felt so good when i was, but i need ideas and to do other things, and i really wanna mess with tofu more.
i was curious if anybody decided to use meat substitutes or tofu in hamburger helper and if it worked--and what kind of hamburger helper was it. i'd heard of people trying to do it, but no info on the results. just curious.
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