10,000 freeze recipes

Try this succulent dish that is made with TVP in a savory sauce!

Consumer Reports vegetarian burger: a grain-and-bean veggie patty of cooked barley, chickpeas, and oatmeal bound with finely chopped vegetables and soy sauce. Versatile enough for patties, sausages, or meatballs.

Vegan split pea soup: green split peas simmered with celery, carrot, onion, potato, and herbs into a thick, hearty bowl finished with frozen sweet peas and a splash of tamari. No ham needed.

Vegan ginger curry with tofu marinated in a blended peanut butter, ginger, and garlic sauce, then stir-fried with onion, peas, and soy milk. Topped with toasted almonds for crunch.

Butterflied leg of lamb marinade with olive oil, soy sauce, Worcestershire, lemon juice, red wine vinegar, and dry mustard. Overnight soak, then grill to medium-rare.

Sun-dried tomatoes, artichoke hearts, Kalamata olives, mushrooms, and pine nuts tossed with fresh spinach and pasta, finished with crumbled feta. A Mediterranean pasta loaded with bold, briny flavors.

Lentils and brown rice with Canadian bacon, red bell pepper, and a soy-vinegar finish. One pot, 50 minutes, and packed with protein and fiber.

Curried shrimp toasts top toasted baguette with chopped shrimp in curry, mango chutney, and a soy-spiked mayo. Make-ahead-friendly cocktail party hors d'oeuvres.

Make your meat feel special with this marinade made from a variety of spices.

Vegan orange risotto made with brown rice, tofu strips, water chestnuts, and raisins in vegetable stock. Brightened with fresh orange juice, zest, and a dash of cinnamon.

Basic Sauce is used over and over again to slow-simmer a number of foods. It imparts its own flavor to what is cooked, and grows more savory with the cooking of different foods.

Browned pork chops baked low and slow in a tangy pineapple, brown sugar, and soy sauce glaze with onions and green peppers. Fork-tender in under 2 hours.

Japanese steakhouse-style ginger dressing with sesame oil, rice vinegar, and fresh ginger. Blender-easy salad dressing ready in 5 minutes for restaurant flavor at home.

Vegetarian oat burgers with sauteed vegetables, tamari, and herbs baked until golden. Healthy meatless patties ready in 2 hours including chill time.

Whole chicken slow-cooked on a bed of potatoes, carrots, onions, and celery with basil and seasoned salt. The cooking liquid turns into a savory thyme and soy sauce gravy.

Stuffed eggplant loaded with ginger, peanut butter, red peppers, and warm spices, then baked until tender. A bold vegetarian Indian-inspired main dish.