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.

Homemade Wonton Soup

Ingredients:

- wonton wrappers

- TVP (soaked and marinated) crumble, sprinkled with Nutritional yeast – I added a bit of garlic salt and pepper

- sauteed mushrooms, chopped

- fresh cut herds, chopped

(mixed these three together: TVP, mushrooms, herbs)

- carrots, pealed ribbons

- mushrooms sliced thinly

- green onion, sliced

- garlic, sliced

- vegetable brother (I made my mine with clippings of other veggies and lighting heating in water – and then draining to veggies (compost) – use broth)

- bragg’s amino acids (add to broth)

- olive oil

- a bit of water – (sealing wonton wraps together)

Directions:

I use a wok, but a soup pot will do fine. I first add the veggie broth and some water.. then bragg’s…. once it’s hot.. get’n to a boil.. I add veggies.. (all.. onion, mushrooms, carrots… so on).. but not the wontons,

then add the wontons, when boil begins.. once added, lower heat to low… cover and cook for 10-15 minutes. DO NOT OVER HEAT! (the wontons will break)

Enjoy!

“Chicken” Salad

 

Ingredients:

Directions:

Boil vegetable broth, squirt in the Bragg Amino Acids. Once boiling, add TVP and mix.. turn off flame and let the TVP soak up the broth.  Wait until the TVP cools – you can place in the fridge if you like. Once cool…

Place all ingredients together.. mix. and cool.

Enjoy.

 

 

Vegan “Meat” Loaf with Mushroom Gravy Recipe

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“Meat” Loaf

This was posted at Fat Free Vegan …I made a few changes, which are noted.

Ingredients:

2 cups of prepared veg broth (1 cup of Veggie broth if you are using seitan)
½ cup ketchup
2 tbsp tamari (or soy sauce) – I used Bragg’s Amino Liquids
2 cups of TVP granules – I used my Homemade Seitan and made it into ‘ground’ seitan’ by putting it into a food processor
1 cup of quick oats or bread crumbs - I used Bread Crumbs
1/4 cup ground flaxseed
1 tblsp of nutritional yeast
1 tsp each garlic granules, onion powder, oregano and basil

(BBQ topping option: 1/3 cup unsweetened ketchup, 2 tbls tamari, a good shake of liquid smoke) – Optional

Directions:

Preheat oven to 375 degrees.

1. In medium bowl, combine prepared broth, ketchup, tamari and TVP (seitan). Mix to combine and let stand 10 minutes until the liquid is absorbed.

2. Add remaining ingredients, except topping. Mix well

3. Pack mixture into a 9 x 5 loaf pan or a glass casserole. (Many people making this suggest just forming into a loaf on a baking sheet.)  Bake 40-45 minutes.

4. If using topping, spread on loaf during the last 10 minutes of baking. (I didn’t use the sauce on top, but I did make the Fat Free Mushroom Gravy.)

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Tastes great with Fat-Free Mushroom Gravy and mashed potatoes.

Fat-Free Mushroom Gravy

1 cup water or vegetable broth
1 tblsp barley miso
1 Tblsp tamari
2 tblsp nutritional yeast
1/4 cup diced mushrooms
pepper to taste
1 tblsp arrowroot mixed with 1 tblsp water

Combine all ingredients except arrowroot in small saucepan; simmer for 5 minutes. Do not boil as this will kill the beneficial bacteria in miso.

Add arrowroot mixture a little at a time, stirring constantly until thickened.

Use on meatloaf, potatoes, biscuits, etc.

Enjoy!

Vegan Macaroni and “Cheese” with Kidney Beans: Recipe

Vegan Macaroni and “Cheese” with Kidney Beans

Ingredients:

  • 1 pound Elbow Pasta, cooked and drained
  • 1 cup plain, soy milk
  • 3/4 cup Nutritional Yeast
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • pinch cayenne pepper
  • 2 tablespoons tahini
  • 1 teaspoon mellow white miso (or additional salt)
  • black pepper to taste
  • 1 1/4 pasta water from drained pasta
  • 1 cup Kidney Beans, soaked, cooked and drained (how to cook dry kidney beans)

Directions:

First, if you are using dried beans, you’ll have to start soaking the beans the night before. You can also use can kidney beans as well. To cook dried kidney beans: Visit this site: http://www.chezbettay.com/pages/basics1/basics_beans1.html

Put the pasta on to boil according to package directions.

While it’s cooking, blend all remaining ingredients together in a blender or food processor.

When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan.

Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.

Add cooked kidney beans, mix and serve.

Enjoy!!!

Vegan Asparagus Quiche with Brown Rice Crust Recipe

Vegan Asparagus Quiche with Brown Rice Crust

by SusanV from Fatfree Vegan Kitchen

Ingredients: (I changed a few things from the original Susan’s Asparagus and Mushroom Quiche Recipe)

  • One 12-ounce package firm or extra-firm silken tofu*
  • 1/4 cup plain soy milk
  • 2 tablespoons nutritional yeast
  • 1 tablespoon cornstarch
  • 1 teaspoon tahini
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 3/4 teaspoons salt
  • 2 cups cooked brown rice
  • freshly ground pepper, to taste
  • 1 bunch asparagus (about 12 ounces)
  • 1/4 cup shallots, minced
  • 2 clove garlic, minced
  • 1/2 green bell pepper, chopped
  • olive oil spray

Directions:

Preheat oven to 350. Put first 8 ingredients (tofu through salt) into blender. Puree until completely smooth, stirring a couple of times between blending.

Mix rice with 3 tablespoons of the tofu mixture. Add freshly ground black pepper to taste. Coat pie pan with cooking spray or canola oil, and press the rice into the bottom and up the sides of the pan.

Bake for 8 minutes. Remove from oven.

Snap the tough ends off the asparagus and discard. Cut off the top 3 inches and set aside. Chop the remaining stalks into 1/2-inch pieces.

Heat a medium non-stick saucepan with olive oil. Add the shallots and cook for about 1 minute. Add the garlic, asparagus (not tops) and 2 tablespoons water. Cover and cook for 2 minutes. Add the bell pepper, and 1 more tablespoons water. Cover and cook 2 more minutes. Remove cover, sprinkle with salt and pepper to taste, and cook, stirring, for a minute or two until most liquid has evaporated.

Spread the vegetables (excluding the asparagus tips) on top of the rice crust.

Pour the remaining tofu mixture over the vegetables, stirring lightly to distribute it through the vegetables.

Arrange the asparagus tips over the top and spray lightly with olive oil.

Bake for 60 minutes. Let cool for about 10 minutes before cutting.

Enjoy!!!

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