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Bean Casserole

Ingredients (use vegan versions):

* 1 red pepper, deseeded and chopped
* 1 medium onion, chopped
* 3/4 lb root vegetables (carrots, parsnips, swede etc ) chopped
* 1 tin mixed bean salad (Sainsbury’s own is good)
* 1 tin tomatoes
* as much garlic as you like, crushed
* 1 1/2 teaspoon yeast extract
* 1 tablespoon tomato puree
* 2 bay leaves
* 1tsp mixed herbs
* 1/2 pint water
* olive oil

Directions:

Sautee the onion, pepper and garlic in the olive oil for a few
minutes, in a casserole dish.

Add the vegetables and cook for about five minutes.

Throw everything else into the pan - you may have to adapt the amount
of water depending on the size of your dish, and the amount of liquid
in your tins.

Bring to the boil, then cover and place into a preheated low to medium
oven (about gas 4) Cook for 1.5 hours, checking every half an hour or
so to make sure it is not drying out. Remove the bayleaves before
serving.

Hint - put baking potatoes on the bottom shelf of the oven at the same
time as you put the casserole in - they are delicious cooked slowly.

Serves: 4

Bean Cassuolet

Ingredients (use vegan versions):

* 4 oz Haricot Beans, (soaked overnight)
* 5 Vegetarian Sausages (Tival are good, they are and kosher. Substitute dried chestnuts, soaked overnight, if the sausages are a problem)
* 3 oz Button Mushrooms
* 2 oz Tomato Pur�e
* Medium Onion
* Cloves
* 4 Cloves Garlic
* 2 fl oz Olive Oil
* 1 Large Beefsteak Tomato or three fresh Plum Tomatoes
* 1 Small Head of Fennel or three sticks of Celery
* 1 tspT hyme
* 1 teaspoon Oregano
* 1 Bay leaf
* Black Pepper

Directions:

Cook the beans in 1 pint of water for 15 minutes.
Turn off the heat and allow to stand for 30 minutes.
Peel the onion and stick about 15 cloves into it.
Place it into an ovenproof casserole dish. Add tomato puree,
Olive oil, chopped garlic, bay leaf, thyme, oregano and black pepper
to taste. Add the drained beans. Add sufficient water to cover the
onion. Bring to boil on hob, cover with lid, then place in
150 C oven for 1 hour.

Remove from oven, discard the clove-stuck-onion.

Add button mushrooms, chopped fennel or celery, chopped tomatoes and
sausages(or chestnuts). Mix it together then place back in the oven
for further 45 minutes.

Serve with chunks of wholemeal vegan bread and a green salad.

Serves: 2

Preparation time: 2 hours

Vegan Green Bean Casserole

Ingredients (use vegan versions):

* 1 can French cut green beans
* 1.5 canisters vegan French fried onions
* 1.5 cups soymilk
* 1 cube veggie bouillon
* 2-3 tablespoon corn starch (or potato starch, or whatever starch) mixed with 2-3
* tablespoon cold water
* 1/2 medium onion, diced
* 1 carrot, diced
* 3/4 cup chopped mushrooms (button, crimini, portabella, whatever)
* 1-2 tablespoon vegetable oil
* 1/2 teaspoon each of garlic, salt, pepper, basil, oregano, sage, marjoram, thyme,
* whatever other hearty herbs make you happy

Directions:

This is meant to be a vegan version of
the traditional green bean casserole
served at holidays, etc., for those of
you who loved it and were sad to not
have it at the holidays once you went
vegan. Many of my non-veggie friends
like this better than traditional
green bean casserole because it has
more veggies and more herbs and
spices.

Heat soy milk and veggie bouillon in a
saucepan, stirring until bouillon cube
disintegrates. Do not boil or scald
the soy milk. Just heat it.

Saute onions, carrots, and mushrooms
in the veggie oil in a skillet. Add
salt, pepper, and herbs and spices.

Mix the starch and water well, and
pour into the soymilk/bouillon. Stir
well, because this will coagulate
pretty quickly. Quickly add the can of
green beans, the saut�ed veggies, and
about half of your French fried
onions, and stir well.

Pour that mixture into a casserole
dish or pan and top with remaining
French fried onions. Bake in oven at
about 350 degrees for 10-15 minutes,
until the onions begin to brown.
Remove and serve.

Serves: 4 - 6

Preparation time: 15 - 20 min

Zucchini Herb Casserole

Ingredients (use vegan versions):

* 1-1/2 lb. zucchini
* 2 tablespoon oil
* 2 cup sliced green onions (tops included)
* 1 clove garlic, pressed
* 2 medium-sized tomatoes, chopped
* 1-1/4 teaspoon garlic salt
* 1/2 teaspoon basil
* 1/2 teaspoon paprika
* 1/2 teaspoon oregano
* 1 cup cooked rice

Directions:

Cut zucchini into cubes or grind it; makes about 5 cups.

Heat oil; stir in zucchini, onions and garlic.

Cover and cook 5-7 minutes or until vegetables are barely tender.

Remove from heat; mix in tomatoes, garlic salt, basil, paprika,
oregano, and rice.

Spoon into baking dish. Bake, uncovered in 350 degree oven
for 30 minutes.

Serves: 6 servings

Preparation time: 45 min

Almond Buffet Casserole

Ingredients (use vegan versions):

* 4-1/2 cup water
* 1 cup brown rice
* 2 cup reconstituted Vita-Burger (aka: textured soy protein)
* 2/3 cup slivered, blanched almonds, divided
* 2 tablespoon McKay’s “Chicken” flavored Seasoning
* 1-1/2 cup chopped celery
* 1 large onion, chopped
* 1/2 cup chopped green pepper

Directions:

Bring water and seasoning to a boil in a
large saucepan. Add rice, cover and reduce heat, boil
gently 25 minutes or until water is absorbed. Remove from
heat. Combine vitaburger, onion and green pepper. Saute in
a small amount of oil until tender. Add rice and 1/2 cup of
the almonds to the vegetables. Mix well. Pour into 2 quart
casserole. Sprinkle with remaining almonds. Bake at 350′
for 30 minutes.

Serves: 8

Preparation time: 1 1/2 hours including stovetop and baking time

Bean Casserole

Ingredients (use vegan versions):

* 1 can lentils
* 1 can kidney beans
* 1 small can tomatoes (diced)
* 1 teaspoon each garlic powder, oregano,
* 1/2 cup grated soy cheese
* salt and pepper to taste

Directions:

Drain liquid off the lentils, and mix with kidney beans (not drained)
in a casserole dish. Drain about 2/3 the juice from the tomatoes, and
add to the beans. It is important to do this, because it gets too
“soupy” if there is too much liquid. Add soy cheese and seasoning. Bake
in 350 degree F oven for 30 to 45 minutes. (till heated through)

Note: You can alter the seasoning to whatever you want. Try curry or
Mexican seasoning for a variation.

Black Eye Peas and Rice

Ingredients (use vegan versions):

* 1 onion
* water/broth for saute
* 1 15oz can peeled tomatoes, drained or equivalent amount of fresh tomatoes (~1.5 cups)
* 1 15oz can Black Eye Peas, drained
* 2 cups cooked white rice (I used a mixture of white/brown basmati)
* Salt, pepper, garlic powder for seasoning

Directions:

Chop the onion and saute it in a good size frying pan with the broth.
If you are using fresh tomatoes, add them and cook until they are
soft. Stir in the remaining ingredients and heat through.

Makes about 3-4 servings, as a main course casserole.

Notes: Don’t drain the tomatoes and black-eyes completely. You need a
little “juice” to make it a nice mushy (comforting) casserole.

Baked Brown Rice

Ingredients (use vegan versions):

* 2 cups brown rice
* 2 cups boullion (any flavor)
* 1 cup water
* 1 cup dried tomatoes
* 1/4 cup onion
* 1/4 cup bell pepper (julliene strips)
* 1/2 cup sliced ripe olives

Directions:

Preheat oven to 350 degrees.

In casserole dish (I prefer glass) place 2 cups brown rice, 2 cups
boullion (any flavor), 1 cup water, 1 cup dried tomatoes, 1/4 c. ea.
onion and bell pepper (julliene strips). I like to add about 1/2
cup sliced ripe olives. Cover and bake for about 1 hour - until rice
is cooked.

Bean Casserole

Ingredients (use vegan versions):

* 1 red pepper, deseeded and chopped
* 1 medium onion, chopped
* 3/4 lb root vegetables (carrots, parsnips, swede etc ) chopped
* 1 tin mixed bean salad (Sainsbury’s own is good)
* 1 tin tomatoes
* as much garlic as you like, crushed
* 1 1/2 teaspoon yeast extract
* 1 tablespoon tomato puree
* 2 bay leaves
* 1tsp mixed herbs
* 1/2 pint water
* olive oil

Directions:

Sautee the onion, pepper and garlic in the olive oil for a few
minutes, in a casserole dish.

Add the vegetables and cook for about five minutes.

Throw everything else into the pan - you may have to adapt the amount
of water depending on the size of your dish, and the amount of liquid
in your tins.

Bring to the boil, then cover and place into a preheated low to medium
oven (about gas 4) Cook for 1.5 hours, checking every half an hour or
so to make sure it is not drying out. Remove the bayleaves before
serving.

Hint - Put baking potatoes on the bottom shelf of the oven at the same
time as you put the casserole in - they are delicious cooked slowly.

Serves: 4

Easy Corn Casserole

Ingredients (use vegan versions):

* frozen or canned corn
* saltines
* fresh ground pepper

Directions:

If the corn is canned, dump in casserole dish with water, add enough
saltines to soak up the water, the put on as much pepper as you like!

With frozen corn, cook in just enough water to cover. When warm (not
hot) put in casserole dish with saltines and pepper.

Bake in 350 degree oven for about 20 minutes or until set.

This makes a great vegetable side dish for large meals, such as
Thanksgiving or Christmas dinner.

Serves: 4 - 8

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