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Praline Sweet Potato Casserole

Ingredients (use vegan versions):

* 4 cups cooked, mashed sweet potatoes (or yams)
* 3 tablespoon melted soy butter
* 1/3 cup orange juice
* 1/4 cup vegan brown sugar
* 2 tablespoon brandy
* 1/2 ts ground ginger (1 tablespoon fresh grated)
* 1 ts salt
* 1/8 ts pepper
* 1/4 ts allspice
* 1 ts grated orange peel (I’m sure I use more)
* 1/2 ts cinnamon

Directions:

Combine all ingredients. Mix well with an electric beater. Pour into
a well-buttered 2 qt. shallow casserole. Spread with praline topping.

Topping:
1/3 cup brown vegan sugar, 1/2 cup chopped pecans, and 1/2 ts
cinnamon.

Combine ingredients and mix until well blended.

Bake at 350 for 30 minutes.

Double Corn Casserole

Ingredients (use vegan versions):

* 1 can corn, drained
* 1 can cream-style corn (with liquid)
* 1/3 cup olive oil (any oil or vegan margarine will do)
* 1 cup vegan tofu sour cream (I make this with blended silken tofu and vinegar and sweetener to taste.)
* 2-3 tablespoon dried minced onions
* 1/3 cup water with 1 1/2 teaspoon Ener-G Egg Replacer, whisked
* 8 oz. vegan corn bread mix (many store-brand mixes are vegan, just check labels. Also, I can only find 6 oz. bags of mix, so I just approximate 1 and 1/3 bag mix.)

Directions:

Mix all ingredients except vegan corn bread
mix, add that last. Spread into well-
oiled 9×13 inch pan. Bake for 45
minutes at 350 degrees. This will be
somewhat moist.

This recipe is very simple and sounds
perhaps a little unimpressive, but it
wows the carnivorous relatives at
family gatherings every time.

Serves: 8

Preparation time: 10 min

Vegetable Medley Casserole

Ingredients (use vegan versions):

* 1 teaspoon olive oil
* 1/4 teaspoon sea salt
* 1/2 teaspoon cracked pepper
* 1 shallot
* 1 large zucchini
* 1 large portabella mushroom
* 1/2 package soy “sausage”
* 2 cups bread crumbs/ stuffing mix
* 6 oz. vegetable broth
* 1 butternut squash
* 1 large crown broccoli
* 1/2 teaspoon chipotle powder
* 3 tablespoons vegan margarine
* 1/2 oz. chopped oregano
* 10 cherry tomatoes

Directions:

Halve or quarter butternut squash and
bake for 45 minutes at 350 degrees.
Steam broccoli for 20 minutes.
Brown the soy “sausage”. Keep warm on
side.

Place oil in 6×9x2 inch pan. Slice
zucchini strips at 1/8 in. thickness
long ways and place along bottom of
pan. Thinly slice portabella at 1/8
inch thickness and place on the
zucchini. Cut cherry tomatoes in half
and place on top of mushrooms. Slice
butternut squash 1/8 in thick pieces
(a little larger diameter than a
silver dollar) and place on top of
tomatoes. Put about 1/4 tablespoon.
margarine on each piece. Slice
broccoli long ways and place a layer
about 1/4 inch thick over the squash.
Sprinkle, salt, pepper, chipotle
powder on of all these. Place a layer
of the soy “sausage” on top of the
broccoli.

Warm vegetable broth in a
sauce pan then mix with bread crumbs
(to a stuffing-like consistency).
Spread this over the sausage (like a
pie crust) covering it all about 1/2
in thick.

Cover pan in foil and place in oven at
350 degrees for 20 minutes.
Remove.

Serves: 4

Preparation time: 1 hour

Vegan ‘Bean Verde’ Casserole

Ingredients (use vegan versions):

* 2 cans green beans (standard size)
* 1 3/4 cup cream of portabella soup (I recommend Imagine Brand)
* 1/2 baby portabella mushrooms, sliced thinly
* 2 tablespoon corn starch
* 1/4 cup cold water
* salt and pepper to taste
* 3/4 cup canned French fried onions
* 1/2 cup canned French fried onions, reserved

Directions:

Place soup into sauce pan on medium high to high heat. Thoroughly mix corn
starch and cold water in separate bowl
or cup. Whisk corn starch/water
mixture into soup, as well as salt and
pepper. Continue to whisk until
soup comes to a boil (mind it
carefully, as the soup tends to scald
on the bottom). Once the soup has
reached a very thick consistency
(drips off spoon/whisk very slowly),
add sliced mushrooms and remove from
heat. More corn starch/water mixture
may be needed in order to obtain right
consistency.

Drain two cans of green beans and dump
into 1.5 quart baking dish. Pour
soup/mushroom mixture, along with 3/4
cup french fried onions, over the green
beans and mix well.

Bake covered casserole at 350* for 25
minutes. At 25 minutes, remove foil
from casserole, sprinkle remaining 1/2
cup of onions atop, and bake for
another 10 minutes. Remove casserole
from oven, take caution as it’s hot.

Serves: 6 - 9

Preparation time: 15 min

Green Bean Mashed Potato Casserole

Ingredients (use vegan versions):

* 3 cups textured soy protein, rehydrated with 2 1/2 cups water
* 1 onion, diced
* 2-4 garlic cloves, minced
* 3 cans cut green beans, drained
* 3 cans tomato soup
* 6 medium potatoes
* 1/2 package silken tofu, whipped in blender or processor

Directions:

Oven 350

Sautee the onions, garlic & textured soy protein in oil until Textured Soy Protein is
golden brown.

Cook potatoes in water until tender, drain. Mash with
the tofu (or use soy milk if you prefer).

Layer ingredients in pan this way:

textured soy protein/onion mixture

Green beans

Tomato soup

Mashed potatoes

Bake in oven for approx 30 - 35 minutes at 350 degrees. Let set for 10
minutes after taking out of oven.

Serves: 9″ x 13″ pan

Preparation time: approx 1 hour

For the Love of Squash Casserole

Ingredients (use vegan versions):

* 1 large vidalia onion, chopped
* 4 large ( or 6 small) yellow squash , sliced in thin rounds
* 1 cup shredded vegan mozzarella ( cheddar if you prefer)
* 20-30 vegan ritz-like crackers, crushed
* 1/2 cup vegan margarine
* salt & pepper

Directions:

Put a pot of water large enough for your
sliced squash on to boil.

While waiting for water to boil, you can melt
the vegan margarine in a large saute pan over low
heat, & saute onions until translucent.

Boil the sliced squash for about 2 minutes to
soften & then drain well.

Add the softened squash to saute pan &
then add the crushed crackers and all but a
small handful of the vegan cheese.
Mix well to coat all of the squash with the
onions, crackers and vegan cheese. Salt & pepper
to taste.

Put mixture in casserole dish that seems
appropriate, and top with the remaining
vegan cheese.

Bake at 375 for 30 minutes or until sides are
bubbly.

Serves: several

Preparation time: 10 - 15 min

Easy Barley Risotto

Ingredients (use vegan versions):

* 35-50g pearl barley per person (big eaters use 50g)
* 600ml vegetable stock (or concentrate and water)
* bay leaf
* small pumpkin or medium butternut or 2-3 sweet potatoes or something that mashes well
* knob vegan margarine or 1 tablespoon oil for mashing (e.g. pumpkin seed oil)
* variations:
* add a chopped carrot to the stock
* add cooked spinach or baby leaf spinach just before stirring in the mashed vegetable
* add saut�ed mushrooms
* add garlic
* add whatever you have in the fridge or store cupboard
* throw in some seeds e.g. pumpkin, sunflower, pine nuts etc

Directions:

Wash the barley and put into a large
non-stick pan with the bay leaf and the
stock. Cover and bring to the boil,
then reduce heat, and simmer uncovered
for approx 35-40 mins, stirring
occasionally, until the barley is
swollen and the stock is absorbed.
While the barley is cooking, peel your
vegetable of choice, and cut into small
cubes. Steam (or boil) until quite
tender, then mash or puree with the
vegan margarine/oil. Remove the bay leaf and
stir the mashed vegetable into the
barley. If adding mushrooms put them in
now and you will get a delicious mixture
of flavours. Eat while hot (but it
tastes great cold the next day.)

This is a really cheap and
filling dish and can be adapted
endlessly. It takes no time to get on
the go, and you can happily leave it to
cook, unlike all the stirring in a
normal rice risotto. It can also be
quite nutritious, barley is a good
alternative to too much wheat, and if
you use pumpkin seed oil, you’re looking
after your essential fatty acid intake too.

Serves: 2 - 3

Preparation time: 45 minutes cooking

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

Eggplant Zucchini Casserole

Ingredients (use vegan versions):

* 1 large eggplant peeled cut into 1/8 to 1/4 inch circles
* 2 large zucchini ” ”
* 1 fresh tomato sliced
* 1 pkg. firm tofu sliced
* 6 slices whole wheat vegan bread
* 1 onion diced
* 1 jar spaghetti sauce
* Cooking spray

Directions:

Preheat oven to 350. Spray 9 x 13 pan with cooking spray. Layer 1/2
eggplant slices on bottom of pan, then 1/2 zucchini slices. Place the
6 slices of vegan bread next followed by the tofu slices and rest of onion.
Place the tomato slices ontop of tofu and finish off with eggplant and
zucchini. Top with tomato sauce.

Bake anywhere from 30 minutes (raise temp to 375) to 50 minutes at
350. You can add any kind of veggies to the sauce on top. Broccoli
is good, sometimes vegan red wine is nice also. This is a comfy dish on a
cold day, and very lowfat too!

Serves: 6

Mexican Lasagna

Ingredients (use vegan versions):

* 10-15 flour tortillas (I like whole wheat)
* 2 16 oz. cans black beans, drained and rinsed
* 1/2 to 1 12 oz. container vegan sour cream (I like Tofutti brand sour supreme)
* 1/2 large cooking onion, finely chopped
* 2 green bell peppers, finely chopped
* 1 to 2 red or yellow bell peppers, finely chopped
* a few hot peppers (optional), diced
* 2 portabella mushrooms, finely chopped
* 3 to 4 cloves garlic (or more) minced
* 1 packet vegan taco seasoning
* chili powder (optional)
* salt and pepper
* olive oil (for cooking veggies)
* hot sauce (optional)

Directions:

Heat oil in large frying pan or wok.
Add onion, garlic, and peppers and
cook on medium heat until they begin
to soften. Add mushroom and continue
cooking until veggies are tender and
there is some liquid in pan. While
cooking, add chili powder, salt, and
pepper to taste.

While veggies are cooking, mash up
black beans with back of fork or
potato masher until pasty. Some whole
beans can still be present. Add sour
supreme by large spoonfuls and mix
with beans until mixture is creamy.
You may use 1/2 whole container
depending how creamy you like it. Add
taco seasoning to bean sour supreme
mixture and stir until thoroughly
combined. If you really like spice,
add a little hot sauce.

Grease the bottom of a 9×13 inch
casserole dish and arrange tortillas
so that entire bottom of dish is
covered. Tortillas can overlap, but
feel free to cut them to fit. Spoon
out half of cooked veggies and spread
them on top of tortillas. Trying not
to use liquidy part. Arrange another
layer of tortillas on top of veggies
and spread bean sour supreme mixture
on top. Arrange another layer of
tortillas and pour remaining veggies
and cooking liquid on top. Using the
liquidy part of the cooked veggies for
the last layer allows it to seep down
and flavor the whole casserole.
Arrange a final layer of tortillas for
top of casserole.

Place in oven and bake for about 20
minutes at 350 degrees.

Allowing casserole to cool for a few
minutes before cutting will make it
much easier to cut.

Serves: 6 - 8

Preparation time: 45 min

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