Review:Yves meatless ground/vegetarian chili

Meatless Ground Original Meatless Ground, by Yves® Veggie Cuisine, is a vegan product that resembles cooked ground beef.

With excellent texture, color and taste, Meatless Ground soy protein pieces are a superb option for recipes requiring ground beef.

When we prepared chili with 2 pouches of Meatless Ground, not a single person guessed they were not eating beef. See our VEGETARIAN CHILI RECIPE below.

We purchased a 2.75 pound box of Meatless Ground in the health-food section of our grocer’s freezer, near Amy’s brand of natural food.

Nutritional information per 1/3 serving: 60 calories, fat 0.5g, cholesterol 0g, sodium 270mg (11%), carbs 5g, fiber 2g, protein 10g.


1. Thaw 2 pouches of Meatless ground according to directions. OR place 2 pouches in the microwave and microwave on 50% power for 1 minute.

2. Saute 3/4 c. diced purple onion AND 2 cloves chopped garlic in 4 TB olive oil using a large, non-stick pot.

3. Add 2 pouches Meatless Ground, defrosted – not frozen – to the onion and garlic mixture.

cherry-tomatoes4. Pour a 20-24 ounce can of WHOLE TOMATOES IN JUICE and a 20-24 ounce can of DICED TOMATOES IN JUICE to the pot.

5. Drain 1 can of black beans and add to the mixture.

6. Stir spices into mix: 1 TB seasoned salt, 1/2 t. black pepper, 1/4 c. chili powder, 2 TB cayenne pepper (add more chili powder for stronger chili-flavor.)

7. Simmer on medium heat until heated through.

8. Serve over whole grain brown rice, if desired, with a microwaved bag of broccoli florets on the side and a glass of ice cold lemonade to drink.

9. The Yves website has many additional suggestions for recipes using Meatless Ground. This one looks yummy.

Mushroom Caps

Makes approximately 24 mushroom caps.
salt and pepper
24 mushroom caps, stems removed, washed and patted dry w/paper towel
1 tbs. Italian spices
2 tbs. roasted garlic, finely chopped
1 cup green onions, chopped
1 1/2 c. Meatless Ground Meatless Ground Beef
½ tsp. cayenne pepper
1 cup red pepper, finely diced
1 tbs. Dijon mustard

Pre-heat oven to 350°. Mix together all ingredients except mushrooms. Stuff mixture into each mushroom cap. Place mushroom caps on a baking sheet. Bake for 25 minutes, until mushrooms are soft and tender.

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