Vegetarian Recipes Part 6 (thanks to my wife)

Some More Vegetarian Recipes:

Creamy Cauliflower and Red Pepper Casserole

Ingredients (use vegan versions):

nonstick spray
1/2 head cauliflower, cut into bite sized pieces
1 red pepper, chopped
1 tablespoon olive oil
1 tablespoon vegan margarine (such as Earth Balance)
1/4 cup flour
1 1/2 cups nondairy milk (I use soy)
1/2 teaspoon ground mustard
1 teaspoon granulated onion
1 teaspoon garlic powder
1 tablespoon nutritional yeast
1/4-1/2 cup vegetable broth
1/4 cup bread crumbs

Directions:

1. Preheat oven to 350 degrees F. Spray roasting pan or 9 x 13″ baking dish with nonstick spray.  Arrange cauliflower and red pepper in a single layer and roast for 20 minutes.

2. Meanwhile, melt butter and olive oil over medium heat in heavy saucepan. Add flour and stir constantly for 1-2 minutes. Whisk in milk, whisking constantly over medium low heat until thickened.

3. Add mustard, garlic, onion and nutritional yeast. Add vegetable broth, just until sauce is thinned enough that it is makes a nice creamy sauce. Spray a casserole dish with nonstick spray.

4. Add vegetables. Pour sauce over vegetables and stir until coated. Add breadcrumbs on top and bake for about 30 minutes, until top is browned. (I used a broiler for a few minutes at the end)

Source of recipe: I really wanted a creamy recipe that included cauliflower and after finding nothing that suited my craving, I made it up.  I am sure I will modify this in the future, but it was delicious and I will probably use the sauce for a macaroni and cheese in the future.

Makes: 4 servings, Preparation time: 20 minutes, Cooking time: 1 hour

Double Corn Casserole

Ingredients (use vegan versions):

1/3 cup water
1 1/2 teaspoons Ener-G egg replacer
1 (14 ounce) can corn, drained
1 (14 ounce) can cream-style corn, with liquid
1/3 cup olive oil or margarine
1 cup vegan sour cream
2-3 tablespoons dried minced onions
8 ounces corn bread mix

Directions:

1. Preheat oven to 350 degrees F and oil 9×13″ baking dish. Whisk water and egg replacer.

2. Mix all ingredients except vegan corn bread mix, then mix it in as well. Spread into prepared dish.

3. Bake for 45 minutes. This will be somewhat moist.

This recipe is very simple and sounds perhaps a little unimpressive, but it wows the carnivorous relatives at family gatherings every time.

Serves: 8, Preparation time: 10 minutes

Broccoli Casserole

Ingredients (use vegan versions):

1 potato, chopped
1 small carrot, chopped
1 small or medium onion, chopped
1 cup vegetable broth
1 teaspoon salt
1 pound frozen broccoli
1/2 pound firm tofu, crumbled
1/2 cup nutritional yeast
1 tablespoon fresh lemon juice
1 clove garlic
1 cup cooked brown rice

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Grease a casserole dish. In a sauce pan bring the potato, carrot, onion and vegetable broth to a boil, add salt, then cover and cook on medium heat until tender, about 10 minutes.  In the meantime, thaw the frozen broccoli in a colander by running warm water over it.

2. After the potato mixture is done cooking, put it all in a blender along with nutritional yeast, tofu, yeast, lemon juice and garlic.  Blend until creamy.  This mixture is delicious by itself!

3. Pour mixture into prepared casserole dish and smooth it out and make it even all around the dish.  Mix rice with the broccoli. Add rice/broccoli mixture to the top of the potato/carrot mixture and smooth it out.  You should have a layer of creamy potato mixture on bottom, with broccoli/rice on top.

4. Bake for about 40 minutes or until bubbly and golden brown on top.

Originally this recipe called for mushrooms but I hate mushrooms, you may want to add them if you like them, but I left them out.

Source of recipe: This recipe was modified from the Vegetarian Times cookbook.  I made some minor changes and it turned out great.

Makes: 4 or so, Preparation time: 15 minutes, Cooking time: 40 minutes

Veggies & Elbows Casserole

Ingredients (use vegan versions):

1-2 garlic cloves, chopped
1/2 yellow onion, chopped
3 tablespoons vegan margarine, divided
2 cups mushrooms
2 yellow squash, sliced
16 ounces frozen (or fresh) green beans
1 teaspoon lemon juice
3 tablespoons whole wheat flour
1 cup plain nondairy milk + 1/2 cup veggie broth or milk
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 teaspoon miso
salt and pepper, to taste
1 cup whole wheat elbow pasta, cooked
nutritional yeast, to taste

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. Grease 1 casserole dish. Saute the garlic and onion in 1 tablespoon margarine until just brown.  Add mushrooms, squash, and green beans, and lemon juice.  Cover and cook until slightly softened, then set aside.

2. Melt the rest of the margarine in a saucepan and stir in the flour.  Slowly add the milk and veggie broth, and the thyme and rosemary, stirring to avoid lumps.

3. Remove from heat and add the miso and salt and pepper. Pour the sauce over the veggie mixture and mix well. Add pasta and mix.

4. Pour the whole mixture into prepared casserole dish and sprinkle enough nutritional yeast on the top to cover the mixture.

5. Bake 25 minutes or until the nutritional yeast crust begins to brown.

Serves: 4

Delicious Brussels Sprouts and Mushrooms Au Gratin

Ingredients (use vegan versions):

4 slices of veg bacon (I used Lightlife Smart Bacon)
1 large onion, chopped finely
2 cloves of garlic, minced
1 ½ pounds Brussels sprouts
about 12 oz. sliced mushrooms (I used a bag of frozen shiitakes)
1 1/2 cups soy milk (I used Silk Enhanced with Omegas)
1 cup veggie broth (I used “No Chicken Broth” by Imagine Foods)
2 tablespoons vegan “butter” (I used Earth Balance Whipped)
5 tablespoons flour (I used whole wheat white flour)
3/4 cup vegan parmesan (I used vegan topping by Galaxy International Foods)
1 tablespoon Dijon mustard (I used this really good flavoured mustard I bought at the
farmers’ market)
thyme, paprika, salt, and pepper to taste
1 block vegan cheese, grated (I used Follow Your Heart mozzarella)
hickory smoke flavouring to taste

Directions:

Preheat the oven to BROIL.

1.  Cook the bacon according to package directions; try to get it crispy if you can.  Cut the bacon into small pieces and set aside.  If you want, you can also try using imitation bacon bits in place of this step.  I used a combination of both and it worked very well.

2.  Sautee the onion and garlic till transparent and fragrant.  Place them evenly in a casserole dish.  Set aside.

3.  Trim and wash the sprouts and shrooms.  Steam the sprouts over boiling water about 5 minutes.  Cut them into quarters and place them in the casserole dish with the mushrooms and onions.  If you are using fresh mushrooms, sautee them a bit before adding them to the dish.

4.   Combine the soymilk and broth in a pot and simmer.  At the same time, melt the “butter” in a pan and add the flour.  Stir it around till the flour starts to darken, and then add it all to the milk mixture.  Boil and stir till thick.

5.  Stir in the vegan parm, mustard, herbs and seasonings, and hickory smoke.  Pour evenly over the veggies in the casserole dish.

6)  Add the bac’n and cover with cheeze.

7)  Broil on the top rack in the oven about 10 minutes, or until the cheeze is melty and bubbly.

I experimented with a decidedly non-vegan recipe to make this, and it came out surprisingly great.  If you don’t like Brussels sprouts, try them this way.  You might be surprised!  This will probably work well with other cruciferous veggies like cauliflower and broccoli, too.

Serves: 10

Preparation time: about 45 minutes

Easy Cabbage Casserole

Ingredients (use vegan versions):

1 medium head of cabbage
1 cup uncooked lentils
1 cup uncooked basmati rice
2- 8oz. cans tomato sauce
2 cups water
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon pepper
1 teaspoon basil
1 teaspoon Natures Seasonings (all purpose seasoning)

Directions:

Slice cabbage and  layer half the cabbage in a casserole dish. Reserve the other half of the sliced cabbage and  one 8 oz can tomato sauce. Combine everything else in a bowl and pour evenly over cabbage. Top with remaining cabbage. Add a little water in with the can of tomato sauce and pour over the top of cabbage.

Cover with foil or lid and bake for 1 1/2 hours at 350 degrees, until liquid is absorbed.

Note: Brown rice can be used, but you might want to add a little more water.  This dish has a definite peppery taste that compliments the cabbage. Hope you’ll try it and enjoy it as we do.

Serves: 6

Preparation time: 1hr. 45 min, including cooking time

Chicken Veggie Bake

Ingredients (use vegan versions):

1 tablespoon vegan butter
1 medium onion, finely chopped
3 celery ribs, finely chopped
3 cloves garlic, finely chopped
6 ounces asparagus, chopped into 1″ pieces
1/4 cup water
4 breaded vegan chicken patties, cubed (I like Boca)
1 cup vegan mayonnaise
1 1/2 cups plain nondairy milk
1 1/2 cups vegetable broth
6 egg replacers (http://vegweb.com/index.php?topic=7678.0)
1 tablespoon fresh parsley, chopped
1 tablespoon chives, chopped
1 teaspoon salt
1/2 teaspoon black pepper
6 cups French bread, cubed
1 cup vegan cheddar cheese, shredded

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Lightly butter 9×13″ baking pan. Melt vegan butter in a skillet and add onion, celery, and garlic. Cook, uncovered for about 5 minutes on medium heat.

2. Add asparagus and water and cover, cooking for about 5 more minutes. Uncover and continue cooking until liquid cooks off. Remove from heat. In a large bowl, mix together the cubed vegan chicken patties and vegan mayonnaise. Add the cooked vegetables. Stir together.

3. In a separate bowl, mix together the milk, broth, egg replacer, parsley, chives, salt, and pepper. Spread 1/2 the bread cubes in dish and top with chicken mixture.

4. Pour “egg” mixture over the bread and chicken. Top with the other 1/2 French bread. Sprinkle vegan cheese on top. Bake for 45 minutes or until brown and bubbly. Enjoy!

Source of recipe: My mom made this a couple months ago, and it looked so interesting, I decided to modify it and make it vegan!

Makes: 6 servings, Preparation time: 25 minutes, Cooking time: 45 minutes

“Beef” and Mushroom Casserole with Sour Cream

Ingredients (use vegan versions):

2 (12 ounce) bags vegan beef tips (I use Gardein Beefless Tips)
3-4 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons flour
1 cup vegan sour cream
4 ounces button mushrooms, sliced
1/2 cup celery, chopped
1 (8 ounce) can tomato sauce
1 teaspoon salt
1 tablespoon vegan Worcestershire sauce
8 ounces cooked fusilli noodles or cooked rice

Directions:

1. Preheat oven to 350 degrees F, and grease a casserole dish. In a large skillet, add the olive oil and heat. Add the beefless tips and brown for a few minutes. Remove the meat and add the garlic and onions. Cook until the onions are translucent.

2. Blend in flour, and add sour cream; cook, stirring constantly until thickened. Return beef tips to pan, add remaining ingredients except noodles, and mix well.

3. Turn into prepared casserole dish, bake uncovered for about 20 minutes, and serve over the noodles or rice.

Makes: 6 servings, Preparation time: 15 minutes, Cooking time: 40 minutes

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