Candied Sweet Potato Tamales

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Ingredients: 1-12 oz. package White Mountain Foods Sweet Potato Pecan Tamales 1/3 cup brown sugar, honey, or agave syrup 3 T. melted butter or 3 T. soy butter substitute 1/3 cup bourbon whiskey or brandy or orange juice Directions: Preheat oven to 375°. Unwrap tamales and lay in lightly greased baking dish. Combine butter, sugar / honey, and whiskey / juice and pour over tamales. Bake about 30 – 35 minutes. Optional toppings: 1 cup miniature marshmallows, shredded coconut & chopped pecans (sprinkle over top of cooked tamales just before serving).

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Dressed Tamales over Black Beans

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Ingredients: 1 pkg. of your favorite White Mountain Foods Tamales 1 cup grated favorite regular or soy cheese 1 16 oz. can refried black beans 2 tsp. ground cumin 1 med. onion, chopped 2 cloves garlic, minced 1 cup favorite salsa 1 T. vegetable oil salt pepper Directions: Heat oil in skillet on high & add onions & garlic. Cook 3 - 5 min. Lower heat to med. & add refried black beans and cumin, salt and pepper to taste. Mix well. Let simmer 5 minutes on low. Remove husk and microwave tamales 1 minute. Scrape black bean mixture onto plate. Place tamales on the black bean base. Pour salsa over tamales, and cheese over salsa. Microwave until cheese melts. Serve hot.

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Marinated Wheat Roast Pasta

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Ingredients: ½ lb. White Mountain Foods Wheat Roast 1 bottle of your favorite SASS Salad Dressing....we like the Sesame Garlic… substitute your favorite brand or flavor to your tastes 8-10 oz package (dry) of your favorite pasta 1 med. bunch broccoli Directions: Prepare your Wheat Roast the night before: cut the Wheat Roast into bite size pieces - cube, crumble, slice or dice. Put into a bowl and cover with dressing. Let marinate in refrigerator overnight. Cook pasta and broccoli until done in separate pans and drain. Combine pasta, broccoli, marinated Wheat Roast and dressing in casserole dish. Warm in oven at 350º for 15 minutes. Serve with your favorite salad. Enjoy!

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No-Meata Fajitas All Wrapped Up

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Directions: Take julienned veggies of your choice (we like green onion, red bell peppers, and carrots) place on one corner of a White Mountain FoodsNo-Meata Fajitas slice and roll up. Secure with a festive toothpick and voila! Served with chipotle sour cream on the side-your guests will clean the plate for you!

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No-Meata Fajitas Gyros

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Ingredients: 12 oz. White Mountain No-Meata Fajitas 1 T. olive oil black pepper to taste pita bread or flatbread Toppings (optional): chopped romaine lettuce diced tomato sliced cucumber sliced red onion Directions: Heat a sauté pan, add olive oil, No-Meata Fajitas, and pepper; cook on medium flame until heated through. Serve in pitas with toppings.

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No-Meata Fajitas Harvest Casserole

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Ingredients: ½ lb. of White Mountain Foods No-Meata Fajitas marinated in tamari broth, cut in small chunks 2 tsp. vegetable oil 1 med. onion, sliced 2 small carrots, peeled and sliced on the diagonal 1 med. yellow squash, diced 1 med. zucchini, diced 1 gray or roly-poly squash, diced 2 cloves garlic, minced 1 tsp. grated ginger ½ cup pineapple juice 1 large tomato, pureed 1 T. seitan marinade or 2 teaspoons tamari with 1 teaspoon water 1 T. arrowroot (starch) mixed with 1 tablespoon water Directions: Heat oil in large sauté pan over medium-high heat. Add onion and carrots. Cook for about 5 minutes until onion starts getting translucent. Add seitan, squash, garlic, and ginger and sauté for about 5 more minutes. Add the pineapple juice, pureed tomato, and marinade. Stir and cook for a couple of minutes. Remove pan from heat. Add the arrowroot mixture, stir well. Return to heat and stir until sauce thickens. Serve hot over rice or noodles.

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No-Meata Fajitas Vegetable Quiche

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Ingredients: 1 1/3 cup White Mountain Foods No-Meata Fajitas 2 - 9” pie shells 1 cup chopped mushrooms 2 cup milk Egg substitute equivalent of 3 eggs ½ cup chopped carrots (pea-sized) ½ cup chopped green onions ½ cup diced Roma tomatoes 2 cup shredded Sharp cheddar cheese or soy cheddar Directions: PREHEAT over to 425º Poke pie crusts with a fork along the bottom and sides - bake 5 min. Decrease over temp. to 375º. Add next 3 vegetables to boiling water. Boil 5 min. covered. Drain well. Breaking Fajitas into “thumb-sized” pieces, place in the bottom of each crust. Add vegetables and tomatoes. Sprinkle 1 c. cheese in each pie. Combine eggs and milk - beat well; pour 1/2 mixture over each pie. Bake 45 min. Let stand 10 min. before serving. Serves 10 guests.

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No-Meata Fajitas Bourguignon

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Ingredients: 12 oz. White Mountain Foods No-Meata Fajitas 2 T. canola oil 2 - 3 cloves garlic - crushed 1 med. onion - coarsely chopped ¾ to 1 cup water 8 oz. mushrooms - cut in halves ¾ cup red wine (Burgundy is rich) 2 T. cornstarch 2 T. vegetarian chicken broth powder Directions: Heat oil in skillet on high & add onions & garlic. Cook 3 - 5 min. Lower heat to med. & add No-Meata Fajitas, mushrooms, and wine. Mix broth powder & cornstarch with ¾ c. tepid water. Add to skillet and stir until completely incorporated. Simmer 5 - 10 min. Check consistency and add more water, if necessary. Serve over mashed potatoes or rice. Serves 4 - 6 guests.

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Wheat Roast Sausage

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Ingredients: 1¼ cup White Mountain Foods Bulgarian Yogurt 8 oz. White Mountain Foods Wheat Roast ½ cup vegetable oil 2 T. black pepper 1 T. garlic salt 8 slices bread 1 potato, raw, small dice 1 cup all-purpose flour 1 T. cayenne Directions: Slice and add Wheat Roast into food processor until crumbly, about 1 min. Add vegetable oil, garlic salt & pepper, bread, yogurt, cayenne and potato. Grind in food processor until all ingredients are uniform and smooth. Add flour slowly and alternate with pulsing or grinding the food processor. Scrape down sides after each placement of flour. Using a spatula take out mixture and place into a bowl, mold out the size and shape of the sausage using your hands and place on a hot sauté pan with vegetable oil. Cook on each side for 1½ min.

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Spicy-Hot Wheat Roast Sausage

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Ingredients: 1½ cup White Mountain Foods Wheat Roast Sausage mixture (see recipe) 2 whole jalapeños, finely chopped ½ med. white onion 1 T. minced garlic 1 T. crushed red pepper flakes ¼ cup vegetable oil Directions: Add small diced white onion, garlic, chopped jalapeños and red pepper flakes to the Wheat Roast sausage mixture. Shape into small patties or “finger” rolls using your hands. Cook in a hot sauté pan with vegetable oil for 1½ minutes on both sides.

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White Mountain Enchiladas

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Ingredients: 1-12 oz. pkg. White Mountain Foods Traditional Style Tamales 1-19 oz. can vegetarian chili OR 1-12 oz. can red enchilada sauce 8 oz. shredded cheddar or Mexican-style cheese OR dairy-free cheese substitute Suggested toppings: sour cream, WMF Greek Yogurt, yogurt cheese (see recipe) or vegan substitute sliced olives diced onion diced tomatoes pico de gallo Directions: Preheat oven to 375˚. Unwrap tamales and place in a lightly greased baking dish, close together in a single layer. Cover with chili or enchilada sauce. Cover pan with foil and bake for 35 minutes. Remove foil, sprinkle cheese over the enchiladas and continue to bake until cheese is bubbly. Remove from oven and let stand for 10 – 15 minutes. Spoon onto plates and serve with toppings of your choice. ¡Que delicioso!

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Tamale Pie

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Ingredients: 1 lb. White Mountain Foods Sweet Potato Pecan Tamales 1 box cornbread stuffing mix ½ cup chopped onions ½ cup chopped green pepper 1½ cups shredded cheddar/Colby cheese or soy cheese ½ large jar of picante sauce or sour cream (dairy or vegan) for garnish Directions: In a small bowl, prepare cornbread stuffing mix & set aside. Heat tamales without husk & sauté onions & green peppers in a pan. In small bowl mix heated tamales, sautéed onions & green peppers, cheese & picante sauce into mixture & put into casserole dish. Top with cornbread stuffing mix & bake at 400˚ for 45 minutes. Garnish with sour cream.

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Tamale Pie Casserole

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Ingredients: 1½ lbs. White Mountain Foods Traditional Style Tamales 1 med. onion 2 cups cans stewed tomatoes 1 small can tomato sauce 1 tsp. salt 2 cups whole kernel corn 1 cup sliced ripe olives ¼ tsp. pepper 1 T. chili powder 1 clove garlic, minced ¼ can green pepper, chopped Topping ingredients: 1½ cup milk ½ cup corn meal 2 T. butter 1 tsp. salt 2 eggs, lightly beaten or egg substitute 1 cup shredded cheese, regular or soy Directions: Heat tamales without husk & sauté onion in pan. Add tomatoes, sauce, corn, olives, green pepper & seasonings & cook for about 20 minutes. Pour into wellgreased 8 X 12 inch baking dish or large casserole. For Topping: Mix the milk, cornmeal, butter & salt; cook until thick. Add the eggs & cheese; mix well & pour over tamale–mix filling. Bake until top is browned at 350˚, about 45 minutes to 1 hour.

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Tossed Salad with Wheat Roast

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Ingredients: ½ lb of diced White Mountain Foods Wheat Roast ½ head of butter lettuce (also called Boston or Cobb) ½ cup of sliced red onion ½ diced tomato ¼ lb of kalamata olives 4 T. of olive oil 4 T. of red wine vinegar ½ lemon garlic powder salt pepper Directions: Wash lettuce and shred into a salad bowl. Add onion, tomato, Wheat Roast, and olives. Add olive oil and vinegar. Sprinkle approx. 1 tsp. of garlic powder, salt, and pepper over salad and toss. Sprinkle approx. 1 tsp. of spices again and toss. May substitute oil vinegar & spices with your favorite salad dressing. Serves approx. 4.

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Wheat Roast Chili

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Ingredients: 2 lbs. White Mountain Foods Wheat Roast, crumbled or shredded 2 T. vegetable oil 1 large white onion, chopped 5 cloves garlic, peeled and crushed 3 chipotle chiles in adobo, chopped 3 large jalapeno & 1 red bell peppers, stemmed, seeded and chopped 4 to 5 cups vegetable stock 2 tsp. Mexican oregano 1 small habanero pepper, stemmed, seeded and finely diced 2 oz. tequila 2 tsp. salt 5 poblano & 5 anaheim peppers, roasted, stemmed, seeded and chopped 1 tsp. freshly ground black pepper 1 cup cooked kidney & 1 cup cooked pinto beans (you may substitute canned) masa harina, for thickening 6 T. chili powder 1 T, ground cumin 2 large tomatoes, peeled, seeded, and chopped 1- 12 oz. bottle Lone Star beer Directions: In a large heavy pot heat the oil over medium-high heat. Add the Wheat Roast and cook until slightly browned. Add the onions, jalapenos, garlic, red bell pepper, jalapeno and habanero chiles and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring for 1-2 minutes. Add the chipotles in adobo sauce, the roasted poblanos and anaheims and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, 1-2 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the flavors have blended to taste and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking for 2-3 minutes after the addition of each before adding more. Remove from the heat and correct the seasoning, to taste. Ladle into bowls and serve with the garnish of your choice!

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Wheat Roast Hoagie

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Ingredients: several slices of White Mountain Foods Wheat Roast 1 sub sandwich style bread lettuce sliced onions sliced tomato sliced Provolone cheese or soy cheese splash of vinegar splash of oil sprinkle of salt sprinkle of pepper Directions: Assemble into sandwich.

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Wheat Roast Reuben

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Ingredients: 3 slices of White Mountain Foods Wheat Roast 2 slices of rye bread sliced onions Provolone cheese or soy substitute sliced avocado Directions: Melt a pat of butter on medium heat in a skillet. Lightly brown Wheat Roast in skillet. Assemble the sandwich and melt another pat of butter in skillet. Grill sandwich on both sides until cheese melts.

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Wheat Roast Spread

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Ingredients: 8 oz. White Mountain Foods Wheat Roast ¼ cup White Mountain Bulgarian Yogurt ½ cup vegetable oil 2 T. black pepper 1 T. garlic salt 6 slices bread Directions: Slice Wheat Roast into uniform slices and place in food processor, grind until crumbly. Slice bread into uniform slices. Add vegetable oil, garlic salt and pepper, bread, and yogurt into food processor until smooth, about 1½ minutes. Use as a dip, sandwich spread, or place on crackers for appetizer.

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Wheat Roast Stack

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Ingredients: 8 quarter-inch thick strips of White Mountain Foods Wheat Roast 1 - 28oz can Contadina crushed tomatoes 1 cup sautéed red onion 1 small jalapeno pepper, or 2 salad peppers 2 cups grated cheese, soy or regular 1 clove garlic Marinade: Combine sautéed onion, pepper(s), garlic and crushed tomatoes into a blender and purée. Directions: PREHEAT oven to 375º Line small baking pan with foil and pour in half the marinade. Use fork to poke several holes in the Wheat Roast strips; place strips into the marinade and cover with more marinade. Bake 15 minutes. When done, use tongs to place one strip of marinated Wheat Roast on plate, then spoon a layer of marinade from the baking pan onto the strip. Cover with cheese, then add another strip, more marinade, and a final layer of cheese. Serves 4.

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Wheat Roast Tacos

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Ingredients: 12 oz. White Mountain Foods Wheat Roast 1 T. vegetable oil flour Taco Seasoning Mix: 1 T. chili powder 2 tsp. onion powder ½ tsp. salt 1 tsp. each ground cumin, garlic powder, paprika and powdered oregano Directions: Prepare taco seasoning mix by thoroughly mixing all ingredients. Pulse-grind Wheat Roast in food processor until granulated and chunky like ground beef. Dust with flour. Heat oil in skillet until hot and put in ground Wheat Roast. Cook until dark brown, turn off heat and stir in seasoning. Makes about 4 tacos. Add your favorite taco fixings.

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Are your products vegan or vegetarian?

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We consider White Mountain Foods a Vegetarian Food Manufacturer. We produce a Bulgarian yogurt made with cow’s milk which is vegetarian and our only non-vegan product. We also produce a line of plant-based products all of which are 100% vegan. We keep the production of our plant-based products completely separated from the production of the dairy yogurts to ensure there is no cross contamination. We are working towards getting the plant-based products certified vegan for an added layer of assurance for our vegan consumers.

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Where can I buy your vegan products?

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White Mountain Foods Wheat Roast is available retail in select Whole Foods Markets in the Southwest region and through UNFI. All other White Mountain plant-based products are available in bulk in the Austin area through Segovia Produce. Our plant-based products are also found on many local vegan and vegan-friendly restaurant and food truck menus in Austin. Find out how and where to get our vegan products here.

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What is the best way to prepare the tamales?

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The tamales are pre-cooked and ready to eat out of the package so it is only a matter heating them. When heating the tamales care must be taken not to dry them out too much, which can make them crumbly. We recommend you allow the tamales to fully thaw in the refrigerator and steam them in a steamer basket. Stack the tamales up criss-cross in the basket and steam until hot throughout. Check out our tamale recipes for other mealtime suggestions.

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Are any of your vegan products gluten-free?

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Our sweet potato and pecan tamales are gluten-free. We are currently working on gluten-free certification for these products as an added layer of assurance for our gluten sensitive consumers.

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Testimonials About Our Vegan Products

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White Mountain is my go to for vegetarian fajitas, bar-b-que and wheat roast. A staple in my home. - Windy, Dayton, TX

I just wanted to tell you how much I LOVE your wheat roast. There are so many uses for it, but first I always marinate it in balsamic vinegar and fresh rosemary...after that, the sky's the limit. Salads, sandwiches, fajitas, wraps, pasta dishes. It's delicious every time! Thank you1 - Stacey, Plano, TX

I purchased your Vegetarian tamales from my local Whole Foods store. I was surprised when I ate the tamales. They were beef. Just to let you know there was a packaging mix up. - Somewhere in Louisiana [Sometimes our customers have a hard time believing our products contain no meat - WMF Staff]

I am a super fan of Wheat Roast. I started using it as part of my staple diet. Under a physician's directives, I followed the guidelines of the American Heart Association. In 2 years I lost 35 pounds & drastically reduced my cholesterol levels. Before changing my diet, I was a heavy carb & meat eater. Wheat Roast is very dense & filling. Not only is it part of my meals, but it is the perfect 'snack' to help keep me feeling full instead of eating junk. - Eric

I love your vegetarian tamales! They are more spicy and tasty than the usual meat tamales! My extended family during Christmas makes it a tradition to serve tamales, and now we can serve these healthy vegetarian tamales! My dad, a big meat eater, even loves these! How do you make the spices and flavor so well? I want to know the recipe! haha.... Anyways, thanks for the BEST tamales in the world! - Krista

Hey there! I know I sound silly for writing this, but I'm obsessed with your 'Wheat Roast'. I've been a vegan for 14 years and have never found a food that satisfies the protein craving of my body and taste need. I get worried when I travel because I don't know if I will be able to purchase it where I'm going. Some days I go through an entire loaf; grilled for breakfast, chopped up in salad for lunch and with veggies at night. I am a huge supporter of everything your company strives for and represents! - Vanessa

Thank you for making delicious, nutritional products for people who care. Some of us really appreciate what you do. "It is only with the heart that one can see rightly. What is essential is invisible to the eye" - Antoine de Saint Exupery - Kathy, Austin, TX

I tried the Veg-itas (No-Meata Fajitas) at the block party yesterday and had them for lunch and dinner today, I'm bowled over by how good they are (I'm not a vegetarian) but they sold me, I'm hooked. - Neville, Austin, TX

Just a quick note to say how much I love your stuff! Haven't tried everything, but I consume at least one of these a day.... wheat roast, cottage tofu, egg-less egg salad, hot tofu dip. I'm not a vegetarian - they just plain taste great! - Bethany, Austin, TX

I really enjoy your egg less (tofu) dip and your original. They are wonderful. They are perfect for the vegan on the run, and I thank you for helping us to live a little healthier...and providing great tasting alternatives to cottage cheese, and egg salad. - Michael

I enjoy and appreciate your company's products. It's so nice having healthy alternatives available at my local store. I especially love the No-Egg salad, Wheat Roast, Veg-itas (No-Meata Fajitas) and the plain yogurt!! They are delicious! - Amanda, Austin, TX

White Mountain Foods products, particularly the vegetarian tamales, work so well in my department because now I can also satisfy the needs of my vegetarian Rotisserie customers. The products are of high quality and they are very consistent. White Mountain Foods is a local and unique company with great customer service; it feels like the store next door. - Amy, Central Market Rotisserie, Austin, TX

A few months ago my boss brought some of your vegetarian tamales to a company luncheon. His wife owns a health food store and they bought them from their distributor. I thought they were the best things I have ever eaten. - Pandy, Norman, OK

I am a vegan and extensively thank you for making a variety of great vegan food! - Sean, San Marcos, TX

For about 2 months now I've become addicted to your wonderful Tofu No-Egg Salad. It is unbelievably good!! Since I discovered it I've put several friends onto it too and now they're addicted as well! - Jan, San Antonio, TX

My friends and I thoroughly enjoy your vegetarian tamales. I smuggled a load of them on the plane the last time I was in Las Vegas, NM. However, we can't find your stuff in these carnivorous gringo places this far East! Help. - Bill, St. Petersburg, FL

My family enjoys the delicious Vegetarian Fajita Fixins. The consistency is close to the meat fajitas we used to eat so therefore it is very satisfying. - Mrs. Wallach

We came upon your Wheat Roast last summer at a Grateful Dead concert in Kentucky and absolutely loved it. - Keari

Your Cottage Tofu just delights me. Thanks for your creativity and care with the product. - Mary, Dallas, TX

I just recently tried your Vegitas (No-Meata Fajitas) for the first time. I've been a vegetarian for several years now but haven't had anything that tasty to date! I went out to this hippie-fest called Burning Flipside (burningflipside.com), and I tell ya what, the whole festival was practically a campaign for your product. Flipside is a camping festival, so I'd wander around with my friends going from camp to camp meeting people. They were ALL cooking Vegitas, and keeping with the "commune, peace, love, herbal, crunchy, hippie" theme, they were happy to offer me huge tortillas full of it. After about day 3, I found myself walking about a mile to one specific tent who had bags of Vegitas in their cooler and asking them for more; even offering to barter with my beer (which isn't like me at all). Anyway, they're fantastic! What a refreshing product among such bland, tan-colored, mushy vegetarian options. Thank you again for your help! - Austin, TX

I love your no egg tofu salad. I eat it with a piece of toasted whole wheat bread for a perfect breakfast! - Sherrill Kelley

The Cottage Tofu and Eggless are great for Diabetics--0 Carbs. Love it, eat it all of the time. Thanks. - Lynn Jackson

I bought a tub of your Hot Tofu Dip, not expecting it to be fantastic! I thought it'd be something I could say I tried and if it did happen to turn out to be fantastic, all the better. It was so awesome that hubby's going out for another tub. He's going to try it as a sour cream substitute on his baked potato and portobello fajitas. Thanks much and I can't wait to try your other products! - Stevie, Austin, TX

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Candied Sweet Potato Tamales

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Ingredients: 1-12 oz. package White Mountain Foods Sweet Potato Pecan Tamales 1/3 cup brown sugar, honey, or agave syrup 3 T. melted butter or 3 T. soy butter substitute 1/3 cup bourbon whiskey or brandy or orange juice Directions: Preheat oven to 375°. Unwrap tamales and lay in lightly greased baking dish. Combine butter, sugar / honey, and whiskey / juice and pour over tamales. Bake about 30 – 35 minutes. Optional toppings: 1 cup miniature marshmallows, shredded coconut & chopped pecans (sprinkle over top of cooked tamales just before serving).

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Dressed Tamales over Black Beans

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Ingredients: 1 pkg. of your favorite White Mountain Foods Tamales 1 cup grated favorite regular or soy cheese 1 16 oz. can refried black beans 2 tsp. ground cumin 1 med. onion, chopped 2 cloves garlic, minced 1 cup favorite salsa 1 T. vegetable oil salt pepper Directions: Heat oil in skillet on high & add onions & garlic. Cook 3 - 5 min. Lower heat to med. & add refried black beans and cumin, salt and pepper to taste. Mix well. Let simmer 5 minutes on low. Remove husk and microwave tamales 1 minute. Scrape black bean mixture onto plate. Place tamales on the black bean base. Pour salsa over tamales, and cheese over salsa. Microwave until cheese melts. Serve hot.

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Marinated Wheat Roast Pasta

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Ingredients: ½ lb. White Mountain Foods Wheat Roast 1 bottle of your favorite SASS Salad Dressing....we like the Sesame Garlic… substitute your favorite brand or flavor to your tastes 8-10 oz package (dry) of your favorite pasta 1 med. bunch broccoli Directions: Prepare your Wheat Roast the night before: cut the Wheat Roast into bite size pieces - cube, crumble, slice or dice. Put into a bowl and cover with dressing. Let marinate in refrigerator overnight. Cook pasta and broccoli until done in separate pans and drain. Combine pasta, broccoli, marinated Wheat Roast and dressing in casserole dish. Warm in oven at 350º for 15 minutes. Serve with your favorite salad. Enjoy!

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No-Meata Fajitas All Wrapped Up

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Directions: Take julienned veggies of your choice (we like green onion, red bell peppers, and carrots) place on one corner of a White Mountain FoodsNo-Meata Fajitas slice and roll up. Secure with a festive toothpick and voila! Served with chipotle sour cream on the side-your guests will clean the plate for you!

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No-Meata Fajitas Gyros

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Ingredients: 12 oz. White Mountain No-Meata Fajitas 1 T. olive oil black pepper to taste pita bread or flatbread Toppings (optional): chopped romaine lettuce diced tomato sliced cucumber sliced red onion Directions: Heat a sauté pan, add olive oil, No-Meata Fajitas, and pepper; cook on medium flame until heated through. Serve in pitas with toppings.

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No-Meata Fajitas Harvest Casserole

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Ingredients: ½ lb. of White Mountain Foods No-Meata Fajitas marinated in tamari broth, cut in small chunks 2 tsp. vegetable oil 1 med. onion, sliced 2 small carrots, peeled and sliced on the diagonal 1 med. yellow squash, diced 1 med. zucchini, diced 1 gray or roly-poly squash, diced 2 cloves garlic, minced 1 tsp. grated ginger ½ cup pineapple juice 1 large tomato, pureed 1 T. seitan marinade or 2 teaspoons tamari with 1 teaspoon water 1 T. arrowroot (starch) mixed with 1 tablespoon water Directions: Heat oil in large sauté pan over medium-high heat. Add onion and carrots. Cook for about 5 minutes until onion starts getting translucent. Add seitan, squash, garlic, and ginger and sauté for about 5 more minutes. Add the pineapple juice, pureed tomato, and marinade. Stir and cook for a couple of minutes. Remove pan from heat. Add the arrowroot mixture, stir well. Return to heat and stir until sauce thickens. Serve hot over rice or noodles.

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No-Meata Fajitas Vegetable Quiche

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Ingredients: 1 1/3 cup White Mountain Foods No-Meata Fajitas 2 - 9” pie shells 1 cup chopped mushrooms 2 cup milk Egg substitute equivalent of 3 eggs ½ cup chopped carrots (pea-sized) ½ cup chopped green onions ½ cup diced Roma tomatoes 2 cup shredded Sharp cheddar cheese or soy cheddar Directions: PREHEAT over to 425º Poke pie crusts with a fork along the bottom and sides - bake 5 min. Decrease over temp. to 375º. Add next 3 vegetables to boiling water. Boil 5 min. covered. Drain well. Breaking Fajitas into “thumb-sized” pieces, place in the bottom of each crust. Add vegetables and tomatoes. Sprinkle 1 c. cheese in each pie. Combine eggs and milk - beat well; pour 1/2 mixture over each pie. Bake 45 min. Let stand 10 min. before serving. Serves 10 guests.

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No-Meata Fajitas Bourguignon

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Ingredients: 12 oz. White Mountain Foods No-Meata Fajitas 2 T. canola oil 2 - 3 cloves garlic - crushed 1 med. onion - coarsely chopped ¾ to 1 cup water 8 oz. mushrooms - cut in halves ¾ cup red wine (Burgundy is rich) 2 T. cornstarch 2 T. vegetarian chicken broth powder Directions: Heat oil in skillet on high & add onions & garlic. Cook 3 - 5 min. Lower heat to med. & add No-Meata Fajitas, mushrooms, and wine. Mix broth powder & cornstarch with ¾ c. tepid water. Add to skillet and stir until completely incorporated. Simmer 5 - 10 min. Check consistency and add more water, if necessary. Serve over mashed potatoes or rice. Serves 4 - 6 guests.

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Wheat Roast Sausage

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Ingredients: 1¼ cup White Mountain Foods Bulgarian Yogurt 8 oz. White Mountain Foods Wheat Roast ½ cup vegetable oil 2 T. black pepper 1 T. garlic salt 8 slices bread 1 potato, raw, small dice 1 cup all-purpose flour 1 T. cayenne Directions: Slice and add Wheat Roast into food processor until crumbly, about 1 min. Add vegetable oil, garlic salt & pepper, bread, yogurt, cayenne and potato. Grind in food processor until all ingredients are uniform and smooth. Add flour slowly and alternate with pulsing or grinding the food processor. Scrape down sides after each placement of flour. Using a spatula take out mixture and place into a bowl, mold out the size and shape of the sausage using your hands and place on a hot sauté pan with vegetable oil. Cook on each side for 1½ min.

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Spicy-Hot Wheat Roast Sausage

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Ingredients: 1½ cup White Mountain Foods Wheat Roast Sausage mixture (see recipe) 2 whole jalapeños, finely chopped ½ med. white onion 1 T. minced garlic 1 T. crushed red pepper flakes ¼ cup vegetable oil Directions: Add small diced white onion, garlic, chopped jalapeños and red pepper flakes to the Wheat Roast sausage mixture. Shape into small patties or “finger” rolls using your hands. Cook in a hot sauté pan with vegetable oil for 1½ minutes on both sides.

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White Mountain Enchiladas

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Ingredients: 1-12 oz. pkg. White Mountain Foods Traditional Style Tamales 1-19 oz. can vegetarian chili OR 1-12 oz. can red enchilada sauce 8 oz. shredded cheddar or Mexican-style cheese OR dairy-free cheese substitute Suggested toppings: sour cream, WMF Greek Yogurt, yogurt cheese (see recipe) or vegan substitute sliced olives diced onion diced tomatoes pico de gallo Directions: Preheat oven to 375˚. Unwrap tamales and place in a lightly greased baking dish, close together in a single layer. Cover with chili or enchilada sauce. Cover pan with foil and bake for 35 minutes. Remove foil, sprinkle cheese over the enchiladas and continue to bake until cheese is bubbly. Remove from oven and let stand for 10 – 15 minutes. Spoon onto plates and serve with toppings of your choice. ¡Que delicioso!

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Tamale Pie

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Ingredients: 1 lb. White Mountain Foods Sweet Potato Pecan Tamales 1 box cornbread stuffing mix ½ cup chopped onions ½ cup chopped green pepper 1½ cups shredded cheddar/Colby cheese or soy cheese ½ large jar of picante sauce or sour cream (dairy or vegan) for garnish Directions: In a small bowl, prepare cornbread stuffing mix & set aside. Heat tamales without husk & sauté onions & green peppers in a pan. In small bowl mix heated tamales, sautéed onions & green peppers, cheese & picante sauce into mixture & put into casserole dish. Top with cornbread stuffing mix & bake at 400˚ for 45 minutes. Garnish with sour cream.

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Tamale Pie Casserole

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Ingredients: 1½ lbs. White Mountain Foods Traditional Style Tamales 1 med. onion 2 cups cans stewed tomatoes 1 small can tomato sauce 1 tsp. salt 2 cups whole kernel corn 1 cup sliced ripe olives ¼ tsp. pepper 1 T. chili powder 1 clove garlic, minced ¼ can green pepper, chopped Topping ingredients: 1½ cup milk ½ cup corn meal 2 T. butter 1 tsp. salt 2 eggs, lightly beaten or egg substitute 1 cup shredded cheese, regular or soy Directions: Heat tamales without husk & sauté onion in pan. Add tomatoes, sauce, corn, olives, green pepper & seasonings & cook for about 20 minutes. Pour into wellgreased 8 X 12 inch baking dish or large casserole. For Topping: Mix the milk, cornmeal, butter & salt; cook until thick. Add the eggs & cheese; mix well & pour over tamale–mix filling. Bake until top is browned at 350˚, about 45 minutes to 1 hour.

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Tossed Salad with Wheat Roast

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Ingredients: ½ lb of diced White Mountain Foods Wheat Roast ½ head of butter lettuce (also called Boston or Cobb) ½ cup of sliced red onion ½ diced tomato ¼ lb of kalamata olives 4 T. of olive oil 4 T. of red wine vinegar ½ lemon garlic powder salt pepper Directions: Wash lettuce and shred into a salad bowl. Add onion, tomato, Wheat Roast, and olives. Add olive oil and vinegar. Sprinkle approx. 1 tsp. of garlic powder, salt, and pepper over salad and toss. Sprinkle approx. 1 tsp. of spices again and toss. May substitute oil vinegar & spices with your favorite salad dressing. Serves approx. 4.

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Wheat Roast Chili

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Ingredients: 2 lbs. White Mountain Foods Wheat Roast, crumbled or shredded 2 T. vegetable oil 1 large white onion, chopped 5 cloves garlic, peeled and crushed 3 chipotle chiles in adobo, chopped 3 large jalapeno & 1 red bell peppers, stemmed, seeded and chopped 4 to 5 cups vegetable stock 2 tsp. Mexican oregano 1 small habanero pepper, stemmed, seeded and finely diced 2 oz. tequila 2 tsp. salt 5 poblano & 5 anaheim peppers, roasted, stemmed, seeded and chopped 1 tsp. freshly ground black pepper 1 cup cooked kidney & 1 cup cooked pinto beans (you may substitute canned) masa harina, for thickening 6 T. chili powder 1 T, ground cumin 2 large tomatoes, peeled, seeded, and chopped 1- 12 oz. bottle Lone Star beer Directions: In a large heavy pot heat the oil over medium-high heat. Add the Wheat Roast and cook until slightly browned. Add the onions, jalapenos, garlic, red bell pepper, jalapeno and habanero chiles and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring for 1-2 minutes. Add the chipotles in adobo sauce, the roasted poblanos and anaheims and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, 1-2 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the flavors have blended to taste and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking for 2-3 minutes after the addition of each before adding more. Remove from the heat and correct the seasoning, to taste. Ladle into bowls and serve with the garnish of your choice!

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Wheat Roast Hoagie

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Ingredients: several slices of White Mountain Foods Wheat Roast 1 sub sandwich style bread lettuce sliced onions sliced tomato sliced Provolone cheese or soy cheese splash of vinegar splash of oil sprinkle of salt sprinkle of pepper Directions: Assemble into sandwich.

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Wheat Roast Reuben

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Ingredients: 3 slices of White Mountain Foods Wheat Roast 2 slices of rye bread sliced onions Provolone cheese or soy substitute sliced avocado Directions: Melt a pat of butter on medium heat in a skillet. Lightly brown Wheat Roast in skillet. Assemble the sandwich and melt another pat of butter in skillet. Grill sandwich on both sides until cheese melts.

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Wheat Roast Spread

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Ingredients: 8 oz. White Mountain Foods Wheat Roast ¼ cup White Mountain Bulgarian Yogurt ½ cup vegetable oil 2 T. black pepper 1 T. garlic salt 6 slices bread Directions: Slice Wheat Roast into uniform slices and place in food processor, grind until crumbly. Slice bread into uniform slices. Add vegetable oil, garlic salt and pepper, bread, and yogurt into food processor until smooth, about 1½ minutes. Use as a dip, sandwich spread, or place on crackers for appetizer.

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Wheat Roast Stack

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Ingredients: 8 quarter-inch thick strips of White Mountain Foods Wheat Roast 1 - 28oz can Contadina crushed tomatoes 1 cup sautéed red onion 1 small jalapeno pepper, or 2 salad peppers 2 cups grated cheese, soy or regular 1 clove garlic Marinade: Combine sautéed onion, pepper(s), garlic and crushed tomatoes into a blender and purée. Directions: PREHEAT oven to 375º Line small baking pan with foil and pour in half the marinade. Use fork to poke several holes in the Wheat Roast strips; place strips into the marinade and cover with more marinade. Bake 15 minutes. When done, use tongs to place one strip of marinated Wheat Roast on plate, then spoon a layer of marinade from the baking pan onto the strip. Cover with cheese, then add another strip, more marinade, and a final layer of cheese. Serves 4.

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Wheat Roast Tacos

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Ingredients: 12 oz. White Mountain Foods Wheat Roast 1 T. vegetable oil flour Taco Seasoning Mix: 1 T. chili powder 2 tsp. onion powder ½ tsp. salt 1 tsp. each ground cumin, garlic powder, paprika and powdered oregano Directions: Prepare taco seasoning mix by thoroughly mixing all ingredients. Pulse-grind Wheat Roast in food processor until granulated and chunky like ground beef. Dust with flour. Heat oil in skillet until hot and put in ground Wheat Roast. Cook until dark brown, turn off heat and stir in seasoning. Makes about 4 tacos. Add your favorite taco fixings.

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