RMCC TV Recipes




5 c water
¼ c unfermented soy sauce or 1 ½ T soy sauce powder
½ tsp sea salt
1 tsp onion powder
1 tsp garlic powder
2 T nutritional yeast flakes


1 c water
¾ c walnuts
½ tsp sea salt
½ tsp onion powder
½ tsp garlic powder
1 ½ c gluten flour

2 T whole wheat flour

BROTH: Stir all ingredients well in a large saucepan. Bring to a boil.

VEGGI BEEF: Blend water, walnuts, sea salt, onion powder and garlic powder until creamy. Mix gluten flour and whole wheat flour in a large bowl. Pour walnut liquid into the dry mixture, and quickly knead. Shape into a long log. Cut into ½” slices and drop into boiling broth. Lightly boil for 30 minutes. Delicious! It freezes well. Use it for meat substitute.




(High in Omega-3, High in Fiber)

1 T olive oil
1 carrot, diced
½ onion, diced
½ T soy sauce powder or 1 ½ T unfermented
¼ c fresh parsley, chopped
2 green onions, chopped
1 c Veggie Beef, diced
2 cloves garlic, minced
1 T additional olive oil
2 c cooked brown rice
½ c chopped pecans or walnuts
½ T soy sauce powder or 1 ½ T unfermented soy sauce
2 T nutritional yeast flakes

In a heated skillet, add 1 T olive oil. Stir-fry carrot, onion, celery, parsley, green onions, Veggie Beef, and garlic until tender and crispy. Add remaining ingredients and mix well. Fry few more minutes. Very Delicious!


1 T olive oil
2 c Veggie Beef, sliced
2 celery stalks, diagonally sliced
1 red bell pepper, sliced
2 cloves garlic, minced
¾ c water
2 tsp corn starch
4 tsp unfermented soy sauce
4 tsp nutritional yeast flakes
2 tsp sesame seeds
1 tsp paprika
2 tsp turbinado sugar

Put olive oil in a hot large skillet. Add Veggie Beef, celery, red bell pepper, and garlic. Stir-fry until vegetables are tender crisp. In a cup, put water & remaining ingredients. Mix well. Pour corn starch mixture into the skillet, stir & cook until thicken. Very Delicious! Serve with cooked brown rice.


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