Vegetarian Chef Boyardee Food

CHEF BOYARDEE BEEF RAVIOLI

Steps:

• Place all of the ravioli ingredients into a small sauce pan,except the wonton wrappers, and turn the heat to low.
• Cook the meat for about 10 minutes, or until browned; you much stir this constantly and sometimes vigorously to keep the mixture smooth, no lumps!
• Wet the edges of a wonton wrapper and place 1-1 1/2 tablespoons of the meat mixture in the center; top with another wonton skin and press all of the air out of the ravioli while you are pressing the edges together to make a tight seal.
• Meanwhile, bring a large pot of salted water to a boil.
• Place all of the sauce ingredients in a medium saucepan except the cheese and bring to a boil.
• Add the ravioli to the boiling water and boil them, stirring occasionally for 5-8 minutes.
• Remove the sauce from the heat and add the cheddar cheese and salt and pepper to taste.
• Toss the ravioli and sauce together in a large bowl and serve.

VEGETARIAN 'CHEF BOYARDEE'

Steps:

• Rehydrate TVP, first adding mushroom gravy mix and/or taco seasoning, then oil, then 1 cup hot water.
• In greased medium-size casserole dish layer (in this order from bottom up) cheese (opt.), TVP 'meat', onions, dry noodles, and tomato sauce until out of layering material; top with cheese.
• Fill empty tomato sauce jar with water and pour over other ingredients; carefully wiggle a knife around in it to make sure the water gets to the bottom (but do not stir as the layers contribute to the goodness).
• Bake at 425 F for about one hour (a few minutes less or more never seems to hurt it).
• Serve with grated Parmesan for extra goodness.