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Veganized Aunt Rita’s Hotdish

Ingredients (use vegan versions):

* 6 oz. dry macaroni, cooked by package directions
* 1 can condensed tomato soup
* prepared nutritional yeast sauce***
* 12 oz. frozen soy protein crumbles (Morningstar Farms or Boca work well)
* pinch of marjoram
* pinch of thyme
* salt and pepper to taste
* ***nutritional yeast sauce***:
* 1/2 cup nutritional yeast
* 2 cups water
* 1/2 cup flour
* 1/4 teaspoon dry vegan mustard and 1/2 teaspoon garlic powder
* 1 teaspoon salt

Directions:

1. Prepare nutritional yeast sauce by whisking
all ingredients in a saucepan until thickened to
the consistency of a thinner gravy.

2. Brown soy protein crumbles in a little oil in
a large skillet.

3. Add can of tomato soup and mix well.

4. Add entire amount of nutritional yeast sauce
and mix well.

5. Add cooked noodles, mix and allow to simmer at
a very low temperature for about 30 to 40
minutes, stirring often to avoid burning or
sticking.

Serves: 4

Preparation time: 1 hour

Mexican Casserole

Ingredients (use vegan versions):

* 1 box rice a roni spanish rice
* 1 can 14.5 tomatoes
* 1 can vegatarian refried beans
* 1 package firm tofu frozen then thawed
* 2 cups soy cheese
* 1 package taco seasoning

Directions:

Cook rice according to box, fry tofu then add taco seasoning
and a little water.

In a med casserole dish, spread beans on bottom, then layer
tofu, then the rice, top with soy cheese.

Bake 350 for about 20 min.

P.S. the tomatoes go in the rice according to directions on
“rice a roni” box

Serves: 4 large

Preparation time: 20 min

Go Veg Shepherd

Ingredients (use vegan versions):

* 1/2 pd. Lightlife Gimme Lean Beef or Sausage
* 1 can green beans (14.5 oz.)
* 1 can diced tomatoes (14.5 oz.)
* 1/4 cup all purpose flour
* 1 sm onion
* 1/2 teaspoon garlic granules
* 1 teaspoon each dried oregeno & bazil
* 1/4 teaspoon dried thyme
* 1/4 teaspoon salt, 1/8 teaspoon pepper
* 1/2 4.5 oz. jar sliced mushrooms
* 1/4 cup vegetable broth

Directions:

- saute Gimme Lean “meat”, onion, & garlic in oil till
lightly browned

-add oregeno, basil & thyme

- add mushrooms, flour, vegetable broth (in that order)

- stir constantly till flour covers “meat”

- add tomatoes, green beans, salt & pepper

- spoon mixture into a casserole dish

Mashed pototoes recipe

- 4 med. sized baking potaoes, Rice Dream to taste, 4 tbsp.
melted margarine, salt & pepper to taste

- peel and boil potatoes for 20 mins.

-add margarine, Rice Dream, salt and pepper

- mash till smooth

- Top the “meat” mixture with the mashed potatoes

- Bake at 375 degrees for 20 mins. / broil for 5 mins.

Serves: 6

Preparation time: 45 min

Pot Roast

Ingredients (use vegan versions):

* 1/2 medium yellow squash, cubed
* 1/2 small onion, cubed
* 1 carrot, cubed
* 1 potato cubed (do not peel unless you hate the skin)
* about 1/4 cup of frozen peas
* 2 vegan veggie burgers cubed
* 1/3 cup water

Directions:

Preheat oven to 350 degrees.
Place all ingredients into a nonstick
loaf pan without any oil.

Bake for about an hour or until
potatoes are easily pierced but do not
fall apart. (Bake uncovered)

Serves: 2 – 4

Preparation time: 30 min

Gondola Dream

Ingredients (use vegan versions):

* 3 cups flour
* 5 juicy tomatoes
* 1 sundried tomato
* 1 cup barley
* 1/2 cup applesauce
* 11 apricots
* 1/4 cup diced walnuts
* 2 apples
* a wee pinch of paprika
* 1 tablespoon vegan white wine
* 1 tps. cardamen
* 1 cup macaroni noodles

Directions:

1. Bring the noodles to a boil. Add vegan white wine, sundried tomato and walnuts. Slice the
apples into small pieces, boil with other ingredients.

2. Mix flour, paprika, cardamen, applsauce and barley.

3. Mix tomatoes and apricots.

4. Gradually bring boiling ingredients to a simmer and add to flour mixture. Beat to a
froth.

5. Put in a large bowl and refridgerate for one hour.

6. Top with tomatoes and apricots and serve.

Serves: 11

Preparation time: 3 hours

No Roll Enchiladas

Ingredients (use vegan versions):

* 1 large bell pepper
* 1 large onion
* 1 can refried beans (or homemade)
* 1 can enchilada sauce (or homemade)
* 1 cup salsa (homemade or otherwise, as spicy as you want)
* 1 can black beans, rinsed and drained (or other beans to your liking)
* tortillas (any kind)
* cooking spray
* optional: 1 medium tomato

Directions:

Preheat the oven to 350 (F). Dice the onion, pepper,
and tomato (if using). Spray the bottom of a casserole dish
with cooking spray and lay down a tortilla (if your
tortillas are smaller than your casserole, you can layer
them — but be sure the bottom of the dish is covered or
it’ll stick like crazy). Spread a layer of refried beans on
the top of the tortilla(s) — you may want to heat the beans
first to make them spread more easily. Pour half of the
salsa and half of the onions over the beans. Put another
tortilla on top of this layer. Layer the black beans, green
pepper, tomato (if using), and the rest of the salsa and
onion on top of the tortilla(s). Put another tortilla on
the top (your casserole should be pretty full by now). Pour
the can of enchilada sauce over the whole thing and bake,
covered, for about 35-45 minutes or until it’s hot and
bubbly all the way through. Serve with sour cream (vegan or
otherwise) or all by itself. This freezes extremely well.

Of course, you can fiddle with this and add or take away
ingredients. It’s a little different every time I make it,
since I layer things differently.

Serves: 4 – 6

Preparation time: 1.5 hour

Mom’s Tamale Pie Vegan Style

Ingredients (use vegan versions):

* 1 14 oz. pkg. Gimme Lean Sausage Style
* 1 15 oz. can kidney beans
* 1 14.5 oz. can corn
* 1 14.5 oz. can diced tomatoes
* 1 small can mild green chilies, diced
* 1 6 oz. can tomato paste
* 1 1/2 medium onion, chopped
* 1/2 green pepper, chopped
* 3 cloves garlic, minced
* 2/3 cup cornmeal
* 1/2 cup vegan soymilk
* 1 tablespoon EnerG Egg Replacer
* 2 tablespoon chili powder (or to taste)
* 1 teaspoon sea salt (more or less to taste)

Directions:

Lightly spray 5 qt. Dutch oven with
cooking spray. Saut� onion, green
pepper, garlic and Gimme Lean Sausage about 5
minutes until veggies are soft.

Add kidney beans (drained and rinsed),
corn (drained), diced tomatoes, mild
green chilies, tomato paste, chili
powder, salt and one tomato paste can
of water. Stir and cook on medium low
heat about 10 minutes for flavors to
mingle.

Remove from heat. Beat EnerG Egg
Replacer with 4 tablespoon water. Mix
together with soymilk. Add to mixture
and stir. Sprinkle corn meal over all
and stir to incorporate. Pour into a 13
X 9 inch oven safe casserole dish and
bake at 375 degrees for about 40
minutes.

Test after 30 minutes by inserting
knife into center of casserole. If it
comes out clean, it�s done. Let sit
about 5 minutes and serve with some
salsa on top, if you wish.

Serves: 8

Notes: I used organic ingredients
whenever possible.

Preparation time: 30 min

Eggplant Lasagna

Ingredients (use vegan versions):

* 1 package lasagna
* 1 large eggplant
* 1 cup vegan bread crumbs
* 1 jar tomato sauce
* 1 pound soy-cheese (optional)

Directions:

Slice eggplant, and sprinkle with alot of salt, and let dry. Dip in oil or water, and then
breadcrumbs, and
fry. Set aside.

Boil lasagna in pot, until soft.

Layer lasagna in pan. Then sauce, then eggplant, until
gone, and layer with 1 layer of soy-cheese (optional)
Bake for 30 min. – cut, and enjoy !
(Makes a great midnight snack, cold!)

Preparation time: 30 min

Easy Pasta Casserole

Ingredients (use vegan versions):

* 8 oz. pasta (I like to use tri-color spirals)
* 3-4 cups frozen veggie medley (carrots,
* canned tomato sauce or soup instead
* salt, pepper, onion powder, other spices to taste
* wheat germ

Directions:

Cook and drain the pasta. Defrost the veggies and add the
tomato sauce and seasonings. Put into a 2 quart casserole dish, which has been sprayed with Pam (or equivalent). Sprinkle liberally with wheat germ. Cook in microwave for 15 minutes.

Harvest Casserole

Ingredients (use vegan versions):

* 1 acorn squash, seeded, peeled and cubed
* 3 carrots, cubed
* 4 small (or 2 large) jonathan or red delicious apples cored and cubed
* 1 sweet potato, peeled and cubed
* 1 small to medium onion, chopped (not too finely)
* 1 can of vegetable broth
* 1-1/2 cups of vegan soymilk
* 1 tablespoon of dried parsley
* 1/2 tablespoon dried basil
* garlic powder to taste
* 3 tablespoon melted non-hydrogenated vegan margarine

Directions:

Combine squash, carrots, apples, sweet potato and
onion in a rectangular casserole dish. pour the
melted margarine over the top and mix well.
combine broth, soy milk, spices and pour over the
top of the veggie mixture, making sure to stir
fairly well. cover with foil (or i used a cookie
sheet) and bake in a 375 degree oven for one hour.

Serves: 4 – 5

Preparation time: 30 min

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