Potato & Broccoli Casserole

Potato & Broccoli Casserole

• 1 pound of red potatoes, cubed (you can use any type of potato)
• Head of broccoli – cut into  bite sized pieces
• Chreese – vegan cheese sauce (Handmade recipe: http://hardcoreherbivore.wordpress.com/2008/10/27/vegan-macaroni-and-cheese-with-kidney-beans-recipe/)
• Fresh cut herbs – whatever you have and like (u can use chard and kale too)
• salt and pepper

Preheat Oven to 400. Place potatoes on backing sheet and bake potatoes for 20 minutes..

Meanwhile: Blanch Broccoli – boils salty water and place broccoli in it for a minutes, then drain (keep drained water for the outdoor plants – wait til it cools) place broccoli in a bowl of ice water and keep there until later. – again, use this water for your plants too.

prepare ‘cheese’ sauce or your own handmade sauce..

Oil casserole dish… and salt the sides and bottom of dish. First layer are potatoes and then broccoli and then the herbs (you can also you chard or kale too).. poor ‘cheese’ sauce over everything and make sure that the sauce penetrates all.. soaks down to the bottom.. don’t cover

Place in oven and cook for 50 minutes.. let 10 minutes of cool time.

Vegan Green Bean Casserole – EXCELLENT!!! 5 Stars!!! by fatfreevegan

made originally by www.Fatfreevegan.com

Green Beans  2 quarts water

1 tablespoon table salt

1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces

Mushroom Sauce

10 ounces mushrooms (I used a combination of regular button mushrooms and Trumpet mushrooms)

5 cloves garlic, minced                                                                                                                                                                                                                                                                                                                                                                                                 1 tablespoon Nutritional Yeas

generous pinch cayenne pepper

Salt

Freshly ground pepper

2 tablespoons flour

3/4 cup vegetable broth (I used some of the brine from the cooked green beans)

1/2 tablespoon apple cider vinegar

3/4 cup soy creamer (or soy milk)

Topping

1 1/2 slices whole grain bread

1 tablespoon Earth Balance margarine

pinch of salt

pinch of freshly ground black pepper

1 3-ounce can of French fried onions

Green Beans

Bring the water to boil in a large pot. While its heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.

Mushroom Sauce

Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.

Topping

Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.

Assemble:

Put the green beans into an oiled casserole dish and top with mushroom sauce and the onion mixture on top of it all evenly. Bake at 375 F for about 25 minutes.

 

please check out my favorite recipe blog: Fat Free Vegan

Enchilada Sauce Recipe

Enchilada Sauce

Ingredients:

• 1 cup tomato sauce
• 2 Tbsp coconut milk
  
• 1 cup water
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp ground cumin
  
• 1 1/2 tsp chili pepper powder
• pinch of salt
  
• 1 Tbsp cornstarch

Directions:

Mix together. Heat in a sauce pan until the sauce thickens.

Portabella Mushroom Enchiladas

I really loved this meal and so did my husband. Quick and simple. However, everything is made by scratch and taste excellent!

Ingredients for the Enchilada Mix:

• 2 tbsp olive oil
• 3 cloves garlic, minced
• 4-5 large portobella mushrooms, diced
• 1 onion, diced
• 1 cup TVP, re-hydrated
• Taco Seasoning – Recipe Below or a pre-made package will be fine
• 1/2 cup black olives, sliced
• 2 cups enchilada sauce – Recipe Below
• Flour tortillas
• Avocado
• Green Onion Chives (decoration)

Ingredients for the Enchilada Sauce:

• 2 tbsp vegetable oil
• 2 tbsp flour
• 2 tbsp chili pepper seasoning
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper, or to taste
• 2 cups water
• 1 8 ounce can tomato paste
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp sea salt

Preparation for the Sauce:

Heat the oil, flour and chili powder together in a large pot. Allow to cook for a minute or two.

Add the remaining ingredients and bring to a slow simmer. Stir well to combine and dissolve tomato paste in water. Allow to cook for at least 20 minutes, stirring occasionally. 

Ingredients for the Taco Seasoning:

• Chili Pepper Seasoning 
• Paprika 
• Cumin 
• Onion Powder 
• Garlic Powder 
• Cayenne Pepper 

Mix Evenly. Put the Taco Seasoning to the side for just a bit.

Pre-heat oven to 375 degrees.

Saute garlic, mushrooms and onion in olive oil for 6 minutes, until onions are soft and mushrooms are cooked. Add TVP and the taco seasoning and cook for another 5 to 7 minutes. Add olives and remove from heat.

 

On stovetop or microwave, heat tortillas for a few seconds, just until soft and pliable.

In a large baking pan or casserole dish, place a thin layer of enchilada sauce.

Place about 3 tablespoons of the mushroom, onion and TVP mixture in the center of a tortilla. *I do not add enchilada sauce to the inside, but you can if you like.  Wrap and place in the casserole or baking dish. Continue until filling is gone.

Pour extra enchilada sauce over top of wrapped enchiladas.

Bake for 20 to 25 minutes, or until sauce is bubbly. Add slices or cubes of avocado to the top and decorate with the chives.

Please Enjoy!