A slightly modified, but rather Authentic Indian recipe. My wife and I love Indian food, especially vindaloos. Now that we are dieting, I have scaled down our favorite "red" Vindaloo recipe. This Vindaloo has a nice combination between the tomato sauce and the mustard, with just enough heat.

Submitted by GFERBER

A lighter version of an old classic. Made with Heart Smart Bisquick and Ground Turkey instead of beef.

Submitted by TXCYNDI

You can replace with your favorite vegetables; these are just what I happened to have in the fridge :)

Submitted by GABIROLA

Spicy vegan sausage scrambled with veggies and "egg like" silken tofu satisfy a spicy, eggy craving

Submitted by MADDY_AVENA

THIS IS A LIGHT DELICIOUS SALAD

Submitted by BIGGTRAY

Make Ahead recipe for freezer. Modified recipe on p. 53 of OAMC by M. Wilson & M. Lagerborg. Use 1/4 of cooled recipe for Mushroom Sauce for Make Ahead casserole. Also use 2 servings of Make Ahead Angel Hair Pasta which has about 1/4 TBS of Canola Oil on it.

Freezes well. Thaw in refrigerator for 24 hours before cooking. Can use any color of Bell Peppers. Optional to sprinkle top with seasoned croutons [not included in my recipe.]. Serve with cooked zucchini. this recipe is high in sodium. Helpful to leave out the bouillon in the mushroom sauce.

Submitted by 60SIXTY