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Individual Meat Loaves In Puff Pastry
Mashed Potatoes & Brown Gravy
Vegetarian Cornbread Dressing
Southern Vegetable Blend
Sweet Baked Yams
Cranberry Sauce


Meat Loaves in Puff Pastry
2 packages Green Giant Patties, thawed
1 cup Ketchup
3 Tbs.Vegetarian Worcestershire
1 cup grated Colby/Jack Cheese
1 can mixed vegetables, mashed soft
3/4 cup seasoned bread crumbs
2 tsp. ground black pepper
1 package puff pastry, thawed

Mix the patties with all the ingredients (except the pastry.) Beware... you may have to use your hands! Roll out the thawed pastry and cut into (roughly) 5x5 inch squares. Shape the meatloaf mixture with your hands into squares smaller than the puff pastry and center on top of a pastry square. Fold up the edges of the pastry until it covers the loaf entirely, or leave the top open and make a lattice as we did, pinching the edges together as you would a pie. (See above.) Place the loaves into the fridge or freezer for ten-twenty minutes to firm up the dough. Bake in a preheated, 400 degree oven for 20-30 minute or until pastry is golden brown and knife comes out clean when inserted into center of meatloaf. Serve with brown gravy.

Mashed Potatoes & Brown Gravy
5-6 large idaho russet potatoes: peeled, sliced
1/2-1 cup milk
3 Tbs. butter or margarine
1 Tbs. Miracle Whip or Nayonaisse
Salt and Pepper
2 pkg. Pioneer Brown Gravy Mix (Fat or No-Fat)

Boil the spuds in water until soft. Drain well and mash with potato masher in large bowl. Use electric mixer and whip potatoes, adding milk as desired. Stir in butter or margarine, salt, pepper, and the secret to creaminess: the tablespoon of miracle whip or nayo! Prepare the brown gravy according to package directions to serve with potatoes and meat loaves.

Vegetarian Cornbread Dressing
2 cans of vegetable broth
1 med onion (grated)
2 pkgs Korn Kits or other cornbread mix
5 slices white bread (dehydrated or slightly toasted)
2 eggs or equivalent egg replacer
1 teaspoon salt or salt substitute
1 1/2 teaspoon white pepper
2 tablespoons Poultry seasoning
1/2 teaspoon of celery seed

Mix crumbled cornbread and white bread with grated onion, eggs and seasonings. Place mixture in 9 x 13 casserole dish. Pour cans of broth over mixture and bake 30-45 minutes in a 350 degree oven until top is lightly brown. Serve with cranberry sauce for the perfect sweet/salty taste-bud treat.

Sweet Baked Yams
Three large yams, peeled and cubed
2 Tbs. Grandma's Molasses
4 Tbs. Butter or Margarine
1/2 cup Southern Pecan Pieces
2 tsp. Pumpkin Pie Spice
Salt & Pepper to taste

Boil the yams in water until soft. Drain well and mash with potato masher in medium-size glass or pyrex casserole dish. Mix the yams with molasses, buuter or margarine, pumpkin pie spices, and salt/pepper to taste. Top evenly with pecan pieces. Bake at 350 for 20-30 minutes or until lightly browned.

Southern Vegetable Blend
1 can of kidney beans
1 can of garbanzo beans
1 can white navy beans
1 bunch fresh broccoli florets
2 carrots
1 can french-style green beans
Salt & Pepper
Lemon juice (a few drops)

Open all the cans of varied beans and drain them well. Rinse the broccoli stalk, cut off the florets, and cut them into smaller pieces. Cut the ends off the carrots and slice them into medium-thin rounds. Place the broccoli and carrots into a microwave-safe bowl, add 1/4 cup water and cover with plastic wrap. Cook on high for 5 minutes. Drain the water, add all the beans, lemon juice, and salt and pepper to taste and heat the entire mixture in the microwave for 2-3 more minutes.


Assorted Store-Bought Breads
(We Cheated!)

Lots of assorted breads (from Luby's...our local cafeteria)

Get in your car and drive to Luby's, Black-Eyed Pea, or some other place with wonderful breads!


Email us at
Good Karma Cafe for more vegetarian info and recipes.
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Kristi Sadler of Fresh Pages.
Copyright 1997 Good Karma Cafe and Kristi Sadler. All Rights Reserved.