04 May 2012
in Meat Alternatives, Vegan Baking, Vegan Main Meals, Vegan Pestos and Sauces
Tags: alphebet pasta, blog, broccoli, brocoli, Casserole, cheese, cheeze, Chicken, cooking, Dinner, excellent, feel good, fresh herbs, garlic, home cooked, home-made, homemade, kid, kids friendsly, meals, meat alternative, Nutritional Yeast, Pasta, Quick, Recipe, seasons, Vegan, Vegetarian, warm, wife
VEGAN “Chicken” & Broccoli CASSEROLE
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.
13 Nov 2011
in Meat Alternatives, Vegan Baking, Vegan Fillings ("Cheese"), Vegan Mexican Main Meals, Vegan Pestos and Sauces
Tags: alternative, Casserole, cheese, healthy, Potato, Recipe, Vegan, Vegetarian
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.
07 Mar 2011
in Soy Milk, Vegan Baking, Vegan Main Meals, Vegan Mexican Main Meals, Vegan Side Dishes
Tags: 5 stars, Casserole, excellent, fatfreevegan, fresh, green bean, healthy, Mushroom, onions. vegetarian, Organic, Quick, Vegan
made originally by www.Fatfreevegan.com
2 quarts water
|1 tablespoon table salt
|1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces
|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
|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)
|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
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.
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.
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.
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
18 Dec 2008
in Vegan Main Meals, Vegan Side Dishes
Tags: brown sugar, Caramelized, Casserole, Christmas, healthy, holiday, mandarin, mandarin orange, Onion, orange, pictures, Potato, Recipe, side dish, Sweet Potato, Thanksgiving, Vegan, Vegetarian, Yam, Yams
Sweet Potato & Mandarin Orange-Caramelized Onion Casserole
- 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
- 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.
- 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.
- Fold onion and liquid into the sweet potatoes.
- 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..)
- Heat in 350 degree oven for 35-45 minutes, or until thoroughly warmed through and lightly browned on top.
12 Sep 2008
in Uncategorized, Vegan Main Meals
Tags: Best, Bragg's Amino Acids, Casserole, Chickpea, comfort food, Fantastic, healthy recipes, Mushroom, Pasta, potato chips, Recipe, Soy, Vegan, Vegetarian
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
- 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
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.