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.

Potato & Broccoli Casserole

Potato & Broccoli Casserole

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

Sweet Potato & Mandarin Orange-Caramelized Onion Casserole Recipe

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Sweet Potato & Mandarin Orange-Caramelized Onion Casserole

Ingredients:

  • One Large or two Medium sized Orange Sweet Potato (s), peeled and sliced into 1/2-inch disks
  • One large yellow onion, halved and sliced
  • 4 Tbsp vegan butter
  • 2 Tbsp olive oil
  • 6 oz mandarin oranges, mashed into pulpy juice
  • 1/4 cup agave nectar
  • 2 Tbsp brown sugar
  • 1/4 cup chopped walnuts

Directions:

  • Place sweet potatoes in a large pot with cold water to cover, bring to a boil and coo until soft but not falling apart, about 25 minutes.  Drain, and mash.dsc00502

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  • Meanwhile, cook onion, vegan butter, olive oil, mandarin oranges and agave nectar in a large skillet over medium heat, stirring often until onion if soft and slightly golden, about 30 minutes.dsc00503
  • Fold onion and liquid into the sweet potatoes. dsc00510
  • Transfer into a grease casserole dish, smooth and sprinkle the top with brown sugar and walnuts. (It can be prepared to this point up to 2 days in advanced. Bring back to room temperature before heating..)dsc005133
  • Heat in 350 degree oven for 35-45 minutes, or until thoroughly warmed through and lightly browned on top.

ENJOY!!!

Vegan Mushroom Pasta Casserole – Best I have had!!!

This casserole dish, by far, is my favorite and my husbands too. We could have gobbled up this meal all night. Creamy, yet vegan. The gravy is perfect. Seriously, perfect!

Vegan Mushroom Pasta Casserole

Ingredients:

  • 1 medium  yellow onion, chopped
  • 2 stalks celery, chopped
  • 10 oz. white button mushrooms, sliced
  • 4 tablespoon vegan margarine
  • 1 teaspoon Bragg’s Amino Acids, healthy alternative to soy sauce
  • 1/4 cup flour
  • 2 cups veggie broth
  • 1-1/2 cups unsweetened soy milk
  • 2 teaspoon lemon juice
  • 1 cup canned chickpeas, drained and mashed (I chopped mine in a tiny food processor)
  • 1 cup crushed potato chips salted
  • 8 oz. fusilli pasta

Directions:

Preheat oven to 350 Degrees F and prepare an 8×8″ ceramic baking dish.

Heat 1 tablespoon vegan margarine in a pan.  Add onion, celery and mushrooms and saute for a few minutes. When mushrooms give off liquid, add the Bragg’s.  Keep cooking until all vegetables are tender, turn off heat.

In a medium soup pot, melt the remaining 3 tablespoon vegan margarine over low heat. Stir in the flour and whisk  for a few minutes. It will get thick. Start adding the broth bit by bit, whisking all the while and bring to a boil. Add the soy milk gently and continue to stir and simmer. Add the mushroom/celery/onion mixture and lemon juice. Season with salt, pepper and some paprika. Add the mashed chickpeas a spoonful at a time to break it up evenly throughout the sauce.

Cook pasta until al dente, approx. 9 minutes. Drain and return it to the pot.  Add the mushroom sauce to the pasta and stir gently to combine. Transfer the mixture to the baking dish. Cover tightly with foil and bake for 15 minutes.  Uncover the dish and sprinkle crushed chips on top and bake for another 5 minutes or until the top is browned.

Enjoy!

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