VEGAN “CHICKEN” & Broccoli CASSEROLE recipe

VEGAN “Chicken” & Broccoli CASSEROLE
Serves 4

2 lbs. fresh broccoli crowns, cut into spears
2 cups of “cheeze” melted and mixed with veggie broth – please ask me if you have questions.. (or if not vegan, any cheese sauce)


3-4 cups strips of any vegan “chicken” or “turkey” substitute, soaked in a HOT “chickeny” broth
6 cloves garlic, chopped

fresh cut herbs
salt and freshly ground pepper
2 cups or so of cooked alphabet pasta – FUN for the KIDS!
1 T. lemon juice-  add to the cheese mix
2 cups bread crumbs

Preheat the oven to 400 degrees F.

Spread the chopped broccoli in the bottom of 1/9 x 13″ baking pan. Cover that with the “chicken” sub and pasta. Sprinkle with salt and grind pepper, garlic, onion salt.. any other spices that you like over that to taste add fresh cut herbs to the mix.

Spread the vegan “cheese” over the top

Sprinkle evenly with the breadcrumbs and then spread and push down so some of the breadcrumbs are in the “cheese”.

Bake for 20 minutes and serve hot.

Spinach, Broccoli, Zucchini, Potato “Gatto”

The Green Potato Goddess

Spinach, Broccoli, Zucchini, Potato “Gatto”

Ingredients:

3 lbs red potatoes cut into smaller squares

Fresh or frozen spinach – cook (steam) accordingly – let cool.

1 Zucchini cut into small bite sized pieces

1 small onion diced

garlic cloves – minced (as many as you want. I use 4-5 cloves, but we LOVE garlic.. so, you might want to just add 2-3

Bread Crumbs

3/4 cup Veggie Broth

3 tbls buttery spread (vegan, of course)

1/4 nutritional yeast

White Pepper

Fresh Ground Pepper and Salt

Reserve Potato and Spinach Broth ( I mix the two and save for future veggie broth)

Directions:

Preheat oven 350 degrees

Boil water and cook potatoes. I add a little salt and olive oil to the water. (reserve the potatoes water once you drain.) Make sure the potatoes are soft.

Heat Buttery spread. Add onions and garlic. I like to salt them right away and mix.. adding a little ground pepper. I sear the onions and garlic just a bit on one side and then mix. You can turn off heat when you have cooked them they way you want.

Heat oil and buttery spread in a skillet again and add zucchini and broccoli and brown on one side just a bit.

When the potatoes are done. Mix with onion and garlic mixture with the nutritional yeast. Add a little of the potato/spinach water and buttery spread to the potatoes until you get the consistancy the way you like. You want the potatoes moist but not too moist.

Get your casserole dish and oil it a bit.

Layering:

Add your first layer of potatoes (half), flatten and smooth.

Add your spinach, flatten and smooth.

Add Zucchini and Broccoli mixture, flatten and smooth.

Then, second layer of potatoes, fatten and smooth…

lastly, cover lightly with bread crumbs…

Cook in oven for 20 minutes… until bread crumbs are golden brown.

ENJOY!!!


Vegan Pizza or Pasta Sauce Recipe

Ingredients:

  • 1, 16oz. can of crushed tomatoes
  • 2 1/2 cups broccoli, chopped
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 4 cloves garlic, crushed
  • 1 medium onion, chopped
  • 1 Tbsp olive oil
  • 1/2 tsp dried oregano
  • 1/2 tsp fresh sweet Basil – Or dried
  • salt and pepper to taste

Directions:

In a medium sauce pan, heat up olive oil. Add onions, garlic and peppers until onions are slightly transparent, not brown.

Add tomatoes and then, broccoli. Stir together and add spices. Allow sauce to simmer for 20 minutes.

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