Big Mountain Foods Veggie Grounds Recipes for Every Meal

When it comes to quick, healthy, and versatile plant-based meals, Big Mountain Foods Veggie Grounds are a real game-changer. Whether you’re a seasoned vegan or just looking to cut back on meat, these veggie grounds provide hearty texture and outstanding flavor that work in endless recipes.

Their clean ingredient list, soy-free formula, and protein-packed nutrition make them an excellent alternative for anyone who wants to eat well without sacrificing taste or convenience.

In this post, I’ll share three of my favorite Big Mountain Foods Veggie Grounds recipes: a classic veggie taco, a comforting shepherd’s pie, and a speedy skillet pasta. Each dish celebrates the rich, savory profile of these grounds while keeping things simple and family-friendly.

Plus, I’ll include tips, nutritional facts, and serving ideas to help you get the most out of every bite. Ready to discover your new favorite meatless meals?

Let’s dive in!

Why You’ll Love This Recipe

• Quick & Easy: All recipes are ready in under 45 minutes, perfect for busy weeknights.
• Nutritious: Big Mountain Foods Veggie Grounds are packed with plant-based protein, fiber, and essential nutrients.
• Versatile: Use these grounds in tacos, pasta, casseroles, and more—great for creative cooks!
• Diet-Friendly: Gluten-free, soy-free, and vegan, making them suitable for various dietary needs.
• Family-Approved: Hearty, satisfying, and loaded with flavor—these recipes are sure to please everyone at the table.

Ingredients

Recipe 1: Veggie Taco Filling

• 1 package Big Mountain Foods Veggie Grounds (340g)
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon taco seasoning
• 1/2 cup tomato sauce
• Salt & pepper to taste
• 8 small corn tortillas
• Optional toppings: shredded lettuce, diced tomato, vegan cheese, salsa, avocado

Recipe 2: Homestyle Veggie Shepherd’s Pie

• 1 package Big Mountain Foods Veggie Grounds
• 2 tablespoons olive oil
• 1 medium carrot, diced
• 1/2 cup frozen peas
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tablespoon tomato paste
• 1 cup vegetable broth
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 3 cups mashed potatoes (prepared, see instructions)
• Salt & pepper to taste

Recipe 3: Veggie Grounds Skillet Pasta

• 1 package Big Mountain Foods Veggie Grounds
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small red bell pepper, diced
• 1 cup baby spinach
• 1 can (14oz) crushed tomatoes
• 1 teaspoon Italian seasoning
• Salt & pepper to taste
• 250g pasta (penne, fusilli, or gluten-free variety)
• Fresh basil for garnish (optional)

Equipment

• Large skillet (non-stick or cast iron preferred)
• Medium saucepan (for pasta or mashed potatoes)
• Baking dish (for shepherd’s pie)
• Chef’s knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Mixing bowl
• Potato masher (for mashed potatoes)

Instructions

Veggie Taco Filling

1. Prepare the aromatics: Heat olive oil in a large skillet over medium heat. Sauté the chopped onion for 2-3 minutes until translucent, then add the minced garlic and cook for 1 minute more.
2. Add the grounds: Crumble in the Big Mountain Foods Veggie Grounds. Stir and cook for 4-5 minutes, allowing the mixture to brown slightly.
3. Season: Sprinkle in the taco seasoning, pour in the tomato sauce, and stir well. Cook for an additional 2-3 minutes until heated through. Season with salt and pepper.
4. Warm the tortillas: While the filling simmers, warm corn tortillas in a dry skillet or microwave until soft and pliable.
5. Assemble: Spoon the veggie filling into tortillas and top with your favorite taco toppings such as shredded lettuce, diced tomato, salsa, or vegan cheese.
6. Serve immediately and enjoy!

Homestyle Veggie Shepherd’s Pie

1. Prepare mashed potatoes: Boil peeled and chopped potatoes in salted water until tender (about 15 minutes). Drain and mash with plant-based butter and a splash of non-dairy milk. Season with salt and pepper.
2. Sauté vegetables: In a skillet, heat olive oil over medium heat. Sauté onion, carrot, and garlic for 4-5 minutes until softened.
3. Add grounds and sauce: Add the Big Mountain Foods Veggie Grounds, tomato paste, and soy sauce. Stir for 2 minutes.
4. Simmer: Pour in vegetable broth, add peas, and simmer for 5 minutes until thickened. Adjust seasoning as needed.
5. Assemble: Transfer the veggie mixture to a baking dish. Spread mashed potatoes evenly over the top.
6. Bake: Bake in a preheated oven at 400°F (200°C) for 20 minutes or until the top is lightly golden.
7. Let cool slightly before serving.

Veggie Grounds Skillet Pasta

1. Cook pasta: Bring a large saucepan of salted water to a boil and cook pasta according to package directions. Drain and set aside.
2. Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add garlic and red bell pepper, sautéing for 2-3 minutes.
3. Cook the grounds: Add Big Mountain Foods Veggie Grounds and cook, stirring, for 3-4 minutes until heated through.
4. Add sauce: Stir in crushed tomatoes and Italian seasoning. Simmer for 5 minutes.
5. Combine: Add cooked pasta and baby spinach to the skillet. Toss until spinach wilts and everything is well combined. Season with salt and pepper.
6. Serve hot, garnished with fresh basil if desired.

Tips & Variations

• Swap the spices: Switch up the taco seasoning with curry powder or smoked paprika for a new twist.
• Make it gluten-free: Use gluten-free pasta and tamari instead of soy sauce in the shepherd’s pie.
• Boost the veggies: Add mushrooms, zucchini, or corn to the skillet pasta or taco filling for extra nutrition.
• Batch cook: Double the taco or shepherd’s pie filling and freeze leftovers for easy future meals.
• Try different toppings: Top tacos with pickled onions or drizzle pasta with vegan bechamel, like in this creamy sauce recipe.

Tip: Big Mountain Foods Veggie Grounds don’t require pre-cooking and can be added directly to sauces and skillet dishes for convenience.

Nutrition Facts

Nutrition values are approximate and may vary depending on the brands and quantities you use.

Serving Suggestions

• Veggie Taco Filling: Serve with a side of black beans, corn salad, or over a bed of greens for a hearty taco salad.
• Shepherd’s Pie: Pair with steamed broccoli or a fresh garden salad for a comforting family dinner.
• Skillet Pasta: Add a sprinkle of nutritional yeast for a cheesy finish, and serve with crusty bread or a side of roasted vegetables.
• Looking for more veggie-forward inspiration? Try these Vegetarian Swiss Chard Recipes for Healthy Meals or whip up a batch of homemade vegetable crackers for snacking!

“These veggie grounds are a staple in my weekly meal prep. I love how easily they take on the flavors of any cuisine I’m craving!” – Home cook testimonial

Conclusion

Big Mountain Foods Veggie Grounds are the ultimate plant-based protein for quick and wholesome meals. Their versatility shines in tacos, hearty casseroles, and easy pasta dishes, making them a must-have for anyone seeking delicious, meatless options.

Whether you’re feeding a family, meal-prepping for the week, or just looking for a satisfying dinner, these recipes deliver on both nutrition and taste.

Don’t forget to explore even more veggie-packed recipes like our Peruvian Vegetable Recipes for Flavorful Healthy Meals or try a warming soup from our Low Calorie Vegetable Soup Recipe for Healthy Eating.

However you serve them, Big Mountain Foods Veggie Grounds will turn every meal into a celebration of plant-based goodness. Happy cooking!

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