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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 170.1
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 553.8 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 5.7 g
  • Protein: 11.8 g

View full nutritional breakdown of Vegan Cowboy Fry calories by ingredient
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Vegan Cowboy Fry

Submitted by: KATJWINTER

Introduction

A hearty mix of veggie-beef and veggies that's perfect all on it's own, or in tacos, burritos, fajitas, etc.

My favorite is to have it on its own with a side of creamy polenta
A hearty mix of veggie-beef and veggies that's perfect all on it's own, or in tacos, burritos, fajitas, etc.

My favorite is to have it on its own with a side of creamy polenta

Number of Servings: 5

Ingredients

    1 tube Lightlife Gimmie Lean Ground Beef (veggie-beef)
    1 Onion
    1 Red Pepper (or any color)
    1 Zucchini
    1 Summer Squash
    3/4 Cup Frozen or Canned Corn
    2 to 3 TBSP Diced Green Chiles
    Red Chili Powder, Taco Seasoning, or whatever you like (to taste)

Directions

Makes 5 servings of about 1.5 cups each.

First, dice your veggies.

Heat 1 tsp of oil in a large skillet and another tsp of oil in another skillet. One of these skillets needs to be big enough to hold everything together (or you can just cook the whole thing in the two skillets and combine on your plate or in your taco)

Put the red pepper, squash and zucchini in one skillet and the ground beef in the other skillet. Stir each occasionally to avoid sticking and use a spatula to poke at the veggie beef til it crumbles (this gets easier as it cooks a bit and gets less sticky).


When the squash and zucchini start to look a little tender, add in the onion. After a minute or two, add the corn. After another minute, add the green chiles.

At this point you can add the ground beef to the veggies if you want to finish cooking them all together. Either way, you should now also add seasoning. You may also want to add a TBSP of water or two if the seasoning isn't mixing well.

Keep cooking til everything is tender and tasty.



Number of Servings: 5

Recipe submitted by SparkPeople user KATJWINTER.






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