1 lb broccoli
2 Tbsps Bragg Organic Olive Oil
½ cup soy cheese
2 cloves garlic, slice
½ tsp Bragg Liquid Aminos
⅓ cup whole-grain bread crumbs

Wash broccoli thoroughly, removing tough end parts of the stem. Steam 3 minutes until tender. Place in casserole dish, add Liquid Aminos, bread crumbs and top with soy cheese.

Brown garlic slowly in olive oil. Remove garlic, pour oil over broccoli, and bake in 350°F oven for 20 minutes. Serves 4.

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1 large, firm eggplant
2 tomatoes, chop
2 tsps grated soy cheese
1 green pepper, mince
½ tsp Bragg Liquid Aminos
1 cup celery, finely cut
1 Tbsp Bragg Organic Olive Oil
2 Tbsps red onion, mince
1 cup whole-grain bread crumbs
shake of Bragg Sprinkle

Cut eggplant in half, remove pulp, leaving thick layer in hulls. Cut pulp into bits, mix with all ingredients. Fill eggplant hulls, place in baking casserole with one cup distilled water in bottom. Cover and bake 30 minutes or until done at 325°F. Serves 4.

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To buy the Bragg Vegetarian Health Recipes on our website click here

8 large button mushrooms, fresh
dash of Bragg Liquid Aminos
2 Tbsps Bragg Organic Olive Oil
whole grain toast or lettuce

Wash mushrooms and remove stem (save stems for soups). Place mushrooms, cap side down in an oiled pan. Broil for three minutes, about 3  inches below flame. Turn over mushrooms and broil on the other side three more minutes. Put olive oil and Liquid Aminos in each cap; broil until warm in center. Serve on whole-grain toast or a bed of shredded lettuce. Serves 2–4.