Vegetarian Recipes Part 7 (thanks to my wife)

And Still Some More of My wife’s Recipes:

Cashew Casserole with Soy Curls

Ingredients (use vegan versions):

Mushroom Soup:
1 (4 ounce) can mushrooms, with liquid
2 tablespoons unbleached white flour
1 1/2 teaspoons chicken style seasoning
1/2 cup water
1 1/2 cups nondairy milk (I use soy)
1 teaspoon dry parsley flakes
1/2 teaspoon salt

1 onion, chopped
3 stalks celery, chopped
2 cups mushrooms, sliced
2 tablespoons oil
1 1/2 cups soy curls, soaked in water for 10 minutes
1 tablespoon chicken style seasoning (I use Butler chik-style seasoning)
1 1/2 cups chow mein noodles, divided
1 cup cashew pieces, rinsed
2 cups mushroom soup (see recipe above)
2 teaspoons salt
2 teaspoons onion powder


1. Preheat oven to 350 degrees Fahrenheit. For soup, blend soup ingredients until mushrooms are cut in pieces, not smooth. Cook over low heat until thick. Stir constantly.

2. For casserole, saute onion, celery, and mushrooms in oil along with drained soy curls and chicken style seasoning.

3. Add 1 cup noodles, cashews, mushroom soup, salt, and onion powder.

4. Pour into casserole dish and top with remaining chow mein noodles. Bake for 30 minutes or until brown on top. Serve over rice. Enjoy!

Source of recipe: This recipe was modified from the “Something Better” Cookbook.

Makes: 8-10 servings, Preparation time: 20 minutes, Cooking time: 30 minutes

My Mom’s Revised Holiday Sweet Potato Casserole

Ingredients (use vegan versions):

Sweet potatoes:
3 cups canned sweet potatoes
Ener-G egg replacer for 2 eggs
1/2 stick margarine (1/4 cup), melted
1/2 cup nondairy milk (I use soy)
1/2 tablespoon vanilla
dash cinnamon

1 cup brown sugar
1/3 cup flour
1/2 stick margarine (1/4 cup)
dash cinnamon
1 cup pecans, chopped


1. Preheat oven to 350 degrees F. Grease a casserole dish.

2. Mix together the sweet potato ingredients, and add to prepared casserole.

3. Mix together topping, and sprinkle on sweet potato mixture.

4. Bake uncovered for 35 minutes.

Serves: 8, Preparation time: 1 hour

Easy Barley Risotto

Ingredients (use vegan versions):

35-50g pearl barley per person (big eaters use 50g)
600ml vegetable stock (or concentrate and water)
bay leaf
small pumpkin or medium butternut or 2-3 sweet potatoes or something that mashes well
knob margarine or 1 tablespoon oil for mashing (e.g. pumpkin seed oil)
add a chopped carrot to the stock
add cooked spinach or baby leaf spinach just before stirring in the mashed vegetable
add sautéed mushrooms
add garlic
add whatever you have in the fridge or store cupboard
throw in some seeds e.g. pumpkin, sunflower, pine nuts etc


Wash the barley and put into a large non-stick pan with the bay leaf and the stock.  Cover and bring to the boil, then reduce heat, and simmer uncovered for approx 35-40 mins, stirring occasionally, until the barley is swollen and the stock is absorbed.  While the barley is cooking, peel your vegetable of choice, and cut into small cubes.  Steam (or boil) until quite tender, then mash or puree with the vegan margarine/oil.  Remove the bay leaf and stir the mashed vegetable into the barley.  If adding mushrooms put them in now and you will get a delicious mixture of flavours.  Eat while hot (but it tastes great cold the next day.)

This is a really cheap and filling dish and can be adapted endlessly.  It takes no time to get on the go, and you can happily leave it to cook, unlike all the stirring in a normal rice risotto. It can also be quite nutritious, barley is a good alternative to too much wheat, and if you use pumpkin seed oil, you’re looking after your essential fatty acid intake too.

Serves: 2-3

Preparation time: 45 mins cooking

Chicken and Leek Casserole

Ingredients (use vegan versions):

1 tablespoon vegan butter
1 leek
1/2 package fettuccini
3 pieces of mock chicken
1 teaspoon dried dill
1 package vegan mozzarella cheese
Ener-G Egg Replacer (the equivalent of 4 eggs worth)
2 cups rice milk
1/4 teaspoon each salt & pepper
8x8x2 baking pan


Melt the butter in a small saucepan on med heat. Chop up the leek (use about 7 inches worth) and separate into little pieces. Cook leeks in saucepan until soft. Set aside.

Cook pasta al dente. Drain and cut pasta noodles in half. Set aside.

Heat mock chicken and chop into bits. Mix mock chicken, dill and leeks together with the pasta. Put all in the baking pan.

Sprinkle with vegan cheese. Mix Ener-G with water then add rice milk, salt and pepper. Mix and pour over casserole.  Bake in oven at 350 F until cheese has melted. Makes enough for two people, plus a lunchbox the next day!

Serves: 3

Preparation time: 30 minutes

Broccoli Rice Casserole

Ingredients (use vegan versions):

1 large head broccoli, chopped
1 tablespoon vegan margarine
2 heaping teaspoons flour
1 cup nondairy milk
4 heaping teaspoons nutritional yeast
pinch nutmeg
pinch dry mustard
thyme, to taste
salt and pepper, to taste
vegetable broth, as needed, optional
2 cups cooked white rice
4-8 ounces lemon pepper baked tofu, diced
1-2 cups cracker or bread crumbs


1. Preheat oven to 250 degrees F. Steam broccoli until crisp-tender. While broccoli is cooking, melt margarine in a saucepan.

2. Stir in the flour. Keep stirring until it is thick. Whisk in the milk, then nutritional yeast. Add nutmeg and dry mustard. Add thyme, salt, and pepper, to taste.

3. If it gets too thick, add some veggie broth. In a casserole dish, combine rice, steamed broccoli and tofu. Pour the sauce over it all.

4. Top with crushed crackers or breadcrumbs. Cover with tinfoil and bake for 30 minutes. Uncover and bake for 10 minutes.

Serves: 2-4, Preparation time: 20 minutes

Brown Rice Asparagus Casserole

Ingredients (use vegan versions):

1 cup brown rice
3 cups water
3 large portobello mushrooms, chopped
3 cloves garlic, crushed
3 tablespoons oil blend
1/4 cup walnuts
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1 bunch asparagus, lightly steamed and cut into 1-2″ pieces
sea salt and pepper, to taste
dash curry powder
sprinkle turmeric, optional
dash lemon juice or balsamic vinegar, optional


1. Cook rice in rice cooker with water until done. Sauté garlic and mushrooms in oil on medium heat for 5-10 minutes. Don’t let garlic turn brown. Mushrooms should be golden.

2. Add nuts and sauté another 5 minutes. Watch carefully to avoid burning the garlic or the nuts.

3. Combine mushrooms and nuts with rice, along with cooked asparagus.  Season to taste and toss all ingredients.

Very, very delicious!

Serves: 4, Preparation time: 30 min

“Cheesy” Chile Casserole

Ingredients (use vegan versions ):

1 cup uncooked rice
1/2 white onion, chopped
1 4 oz. can mild green chilies with liquid
1 jalapeno, seeded and chopped
1/2 8oz can corn, drained
1 cup plus 2 tablespoons water
1 cup plus 2 tablespoons vegetable stock
1 8oz tub vegan sour cream
1 cup plus 1/3 cup vegan cheddar and/or jack style cheese, divided
1/8 teaspoon garlic powder


Saute onion in large pot with margarine until soft. Add canned chilies, jalapeno, corn and garlic powder, stir. Add liquids and rice, cover, lower heat and cook to package specifications, approximately 20 minutes.

Preheat oven to 400 degrees Fahrenheit.

When rice is cooked and all the liquids are absorbed remove from heat and stir to evenly distribute ingredients.

Stir in sour cream and 1 cup vegan cheese, mix well. Transfer to casserole dish greased with margarine, and bake for 20 minutes.

Top with remaining cheese and bake an additional 5 minutes until cheese is melted (as much as possible). Allow to cool slightly and serve.

Serves: 6+

Preparation time: 1 hour

D’s Brown Rice Falafel Casserole

Ingredients (use vegan versions ):

1 small to medium red onion
garlic cloves (I used 10 because I love garlic)
1/3 cup corn
1/2 cup thinly sliced bell pepper
1/2 cup organic whole wheat pastry flour
3 tablespoon Earth Balance Natural Buttery Spread
1/3 cup low fat SNO*E tofu milk
2 cups of water
1 tablespoon veggie chicken soup base
1 teaspoon sea salt
4 cups cooked brown rice
about 20 falafels (I use Fantastic brand mix)


Blend onion and garlic cloves in food processor until the pieces are very small but not quite pureed.

In cast iron skillet, brown the flour on high for a few minutes.  Add non-hydrogenated vegan margarine.  Turn to low heat and stir until mixed.  Add soy or tofu milk.  Stir until mixed.  Turn to medium heat and add 2 cups of water about 1/4 cup at a time until well mixed.  Add salt and soup base.  Add extra salt, soup base or other seasonings to taste.  Stir.  Turn to medium high and let simmer to thicken while you prepare the vegetables.

In a wok or another frying pan, brown onion & garlic mixture.  Throw in some corn and peppers and whatever vegetables you have (strings of carrots maybe).

Stir vegetable mixture into gravy and add the rice.  Mix well.

Make flat Falafels.

Line the bottom of a 9×13 inch casserole dish with falafels.  Cover with rice mixture.  Crumble remaining falafels over the top of the mixture.  Cover with foil and bake on 350 degrees F for 30-45 minutes or until done.  Let me know how it turns out.  I’m getting ready to bake mine.

Stuffed Cabbage Bake

Ingredients (use vegan versions):

1 head of cabbage
2 cups uncooked brown rice
chopped green pepper,onion,sundried tomato
1 can diced tomato
1 can tomato paste
shredded soy cheese
garlic, lemon pepper, oregano


Steam the head of cabbage and cook the brown rice.  Mix together the rice, green pepper, onion, sundried tomato,garlic,lemon pepper.  Peel the cabbage and fill the leaves with the rice mix.  Mix the diced tomato and the tomato paste together into a sauce and put a spoonful into each leaf.  Roll the leaves and place side by side in a 9 x 12 baking pan.  Spread the remaining tomato mix on top, sprinkle with shredded soy cheese and vegan breadcrumbs and oregano and bake at 325* for about 25-30 minutes.  Serve hot. Filling was enough for 12-13 rolls, but can be easily adapted to make more or less.

Serves: 4

Preparation time: 45 MIN.

Seitan and Mushroom Casserole

Ingredients (use vegan versions):

1 1/2 cups brown rice
1/2 cup wild rice
5 cups mushroom broth, divided
1 1/2 cups whole wheat bread crumbs
1/2 cup soy Parmesan cheese
1 teaspoon olive oil, plus more for cooking
1 onion, diced finely
2 cloves garlic, diced finely
1 – 8 ounce package baby portobella mushrooms, sliced
1 – 8 ounce package traditionally seasoned seitan, cut into small pieces
1/2 cup unsweetened soymilk
1/2 cup vegan sour cream
1 tablespoon dried sage
salt and pepper, to taste


1) Preheat oven to 325 degrees Fahrenheit. Bring 4 cups mushroom broth to a boil in a large stock pot. Add both brown and wild rice, return broth to a boil, reduce heat and let simmer until all liquid is absorbed and rice is fluffy.

2) Combine bread crumbs, soy cheese and 1 teaspoon olive oil, stirring until mixture is combined. It should be quite dry– if you’ve added too much oil, just throw in another handful of bread crumbs. Set aside.

3) While rice cooks, saute onion and garlic in olive oil until translucent. Add mushroom, saute until soft. Add seitan, soymilk, 1 cup mushroom broth, vegan sour cream and sage, bring to a boil. Reduce heat and simmer mixture for 2 to 3 minutes.

4) Combine cooked rice and seitan mixture in a greased casserole dish, stirring to thoroughly incorporate. Sprinkle bread crumb mixture over the top. Cover with foil and cook for 25 minutes. Remove foil and cook for 5 minutes more to brown the top.

Serve with cranberry sauce for a Thanksgiving twist!

Source of recipe: I was tinkering with ideas for creamy rice casseroles and this is what came out!

Makes: 4 to 6 servings, Preparation time: 30 minutes, Cooking time: 30 minutes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s