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Favorite Recipes


1 C RSC Beef Style Ground

6 Leaves Cabbage, finely chopped

3 Stalks Green Onion, finely chopped

1 TBS Ginger, finely chopped

4 Cloves Garlic, finely chopped

1 TSP Sake

1 TBS Soy Sauce

1 TBS Sesame Oil

1 PKG Gyoza Wrappers


Reconstitute soy beef style ground in 1 cup water.  Simmer until liquid disappears.  Remove from heat immediately.  Mix in all ingredients.  Add sake, soy sauce, and sesame oil to mixture. On each sheet of wrapper, place ½ teaspoon of the mixture in the center.  Fold over to make a half moon. 

In a frying pan, heat 1 TBS oil.  Fry gyozas on one side until golden brown.  Do not flip gyozas.  Add ¼ cup water to frying pan and cover with lid to steam.  Let cook for 5 minutes.  Remove lid and pour out any remaining water in pan.  Add a dab of oil to frying pan and let cook for about 1 minute.  Serve with sauce.


Sauce:  Soy sauce, vinegar, and spicy sesame oil. 

Simmer stuffed cabbages in pot with 1 can boiling chicken broth  for 5 minutes.  Serve. 


 1 16oz pre made spaghetti sauce tomato basil
 1 14oz can tomato sauce
 1 14oz can diced tomatoes
1 round onion (diced)
1 8oz tray mushrooms (sliced)
1 Yellow Bell Pepper (Diced)
6 oz baby spinach leaves
1 large zucchini
4 oz bag Parmesan cheese
1 small tub Ricotta cheese
2 lbs cheddar cheese
2 lbs Mozzarella Cheese
1 lb box of Lasagna Pasta
8oz of Rocket Scientist Ground Beef Alternative
Combine Spaghetti sauce, diced tomatoes, tomato sauce, onions, mushrooms and yellow bell pepper in a medium pot. Simmer until onions are cooked. Stir in the Beef Ground Alternative
and simmer for another minute.
In a 9"x13" deep foil pan, layer as follows:
 4 pcs Lasagna noodles (spread ricotta cheese on each piece of pasta)
 Zucchini (sliced)
 Parmesan cheese
 Mozzarella cheese
4 pcs Lasagna Noodles
Zucchini (sliced)
Cheddar Cheese
Bake in oven at 340 degrees for 30 minutes, or until cheese edges just becomes brown. Ovens vary, so monitor often after 20 minutes.


No Beef No Kidding Beef Tofu

2 C  Rocket Scientist Chili Beef Style Strips

2 TSP Onion Broth Mix

1 Block Tofu, firm

1 Round Onion, cut in 1” pieces

1 Bunch Green Onions, cut in 1” pieces

1 Bunch Watercress, cut in 1” pieces

1 16oz bottle of SOM GOOD Butteryaki Sauce, Sugar NOT

¼ TSP Ground Pepper


Bring 2 C prepared onion broth mix to a boil in pot and reconstitute soy beef strips in it until liquid disappears.  When liquid disappears, remove from heat immediately and cool.

Cut tofu in cubes and fry lightly in a large skillet. 

In a separate pot, add one bottle of the SOM GOOD sauce and 2 C water, add pepper.  Stir in hydrated beef strips and tofu.  Continue to simmer.  Add green onions, and watercress.   Simmer for additional 5-10 minutes or until onions become clear.



Chicken Pasta Salad 

1 C RSC Chicken Style Strips

1 TSP RSC Onion Broth Mix, prepared as directed on package

1 PKG Vegetable Blend Pasta Curls

1 Small Can Sliced Olives, drained

3 C Cauliflower Flowerets     

3 C Broccoli Flowerets

½ Purple Onion, sliced thin

1 (8oz) Wishbone Italian dressing

Salt and Pepper, to taste


Cook pasta according to instructions on package.  Drain pasta and set aside.

Reconstitute chicken style strips in prepared onion broth as directed on package. Cut strips into smaller pieces (optional).

Microwave broccoli and cauliflower (separately) for approximately 1 ½ - 2 minutes.  Cool and set aside.

Mix pasta, soy chicken strips, broccoli, cauliflower, onion, and olives in salad bowl.  Season with salt and pepper.  Add Italian dressing and mix together. Refrigerate. 


Rocket Scientist Chili 

2 C RSC Beef Style Ground

2 Cans (14 oz) Tomato Sauce

2 Cans (14 oz) Tomatoes, diced

2 Cans (14 oz) Kidney Beans or Chili Beans

1 Small Onion, diced

1 Tray Mushrooms, sliced

Chili Powder, to taste 

In a large pot, combine tomato sauce, diced tomatoes, beans, onions, and mushrooms.  Simmer until sauce becomes very hot.  Stir often. 

Slowly add soy beef ground directly iinto mixture. Simmer for approximately 10 minutes. 

Add chili powder to taste.  Simmer for another five minutes.


Chicken Casserole 

2 ½ C RSC Chicken Style Strips

3 tsp RSC Onion Broth, prepare Strips as directed on package

2 Stalks Celery, diced

2 C  Rice, cooked

1 ¼ C Mayonnaise

8 Oz Tray Fresh Mushrooms, sliced

1 Medium Onion, chopped

2 TSP Lemon Juice

2 Cans Condensed Cream of Mushroom

4 OZ Water Chestnuts, drained and slivered

½ C Margarine

2 C Cornflakes


Reconstitute soy chicken strips as directed on package in prepared VitaCorp onion broth. 

Mix reconstituted chicken strips with all other ingredients, except margarine and cornflakes.

Spread in a 9 x 13 baking pan. 

Melt margarine and add cornflakes to it. Sprinkle on top of casserole spread in pan.  

Bake at 350 degrees for 35 minutes or until bubbling.  Ready to serve.


Stuffed Cabbage 

1 C RSC Beef Style Ground

2 Cans Chicken Broth

6-7 Won Bok Leaves

4-5 Shiitake Mushrooms, chopped

½ Can Water Chestnuts, chopped

3 TBS  Oyster Sauce

1 TSP Ginger, grated

Salt and Pepper, to taste

½ LB Fishcake Paste


Reconstitute soy beef style ground in 1 C  chicken broth.  Simmer until liquid disappears. Mix all ingredients with soy beef ground together 

Boil Won Bok leaves until able to bend.  

Fill leaves with soy beef mixture and use a toothpick to hold leaves together. 


Mega Soy Shepherd's Pie

Frozen hash brown potatoes (1 pound)

1 package JCI Taco Mix

3C Mexican mix cheese

5 oz Catsup

2 oz hot taco sauce (optional)


Hydrate the Taco mix as directed. When hydrated, mix in the catsup and taco sauce. Mix well, turn off heat and set aside. 

In a 9 x 12 baking pan, layer as follows -

Thawed hash browns

Hydrated taco mixture



Bake in the oven at 340 degrees for 30 minutes or just when the cheese starts to turn brown at the edges. 


Orange Chicken Recipe

 I used the Panda Express Orange sauce, which is available at both Safeway and Sam's Club, the latter being a larger bottle and a better price. However you may have the expertise of creating your own sauce . . .

The recipe below will make quite a bit, so you might want to reduce it proportionately to your needs.

2 cups dry Chicken strips

2 cups chicken broth (or similar)

2 zucchini (Diced)

1 medium broccoli top (cut into small crowns)

1 red bell pepper (diced)

1 small bag of sugar snap peas (slice into bite size pieces)

1 1/2 cup Panda Express Orange sauce

Hydrate the strips by combining it with the broth and simmer until the liquid disappears. Let it cool at least half an hour or when it is cool to the touch. Slice the hydrated strips into smaller "bite size" pieces. Combine chicken strips and all vegetables in a large skillet or wok, add the sauce, and stir fry until vegetables are el dente. You may want to adjust the flavor by adding more sauce. I usually add 1/4 cup water as the sauce is very thick.