casserole - vegetarian recipes

Try it! You will enjoy it!

Sponge cake recipe | eggless sponge cake | plain cake recipe

Italian Pasta and Bean Soup

Crispy Potato Balls (Potato Nuggets)

Easy Curried Sweet Potatoes and Tofu










casserole vegetarian recipes

Stovetop Pesto Mac (+ Everything I Know About Making Mac & Cheese)

January 14 2019 Oh My Veggies 

January is a funny month. We’re all motivated to lose weight and get healthy and eat light foods. But the weather is gray and cold and makes us want casseroles and mac & cheese and hot chocolate. I’ve posted some lighter recipes in the past two weeks, but now it’s time for Pesto Mac. Cheesy, carb-y Pesto Mac. Yes, the same Pesto Mac I put in my What I Ate This Week last month. Except it’s not the same, because that version was a disaster. I didn’t measure my ingredients when I was making the sauce and it turned out way way WAAAAY too thick. Oops! But now I’ve perfected the recipe. And between working on this Pesto Mac and another mac & cheese recipe for a project I’m doing, I’ve learned a lot about making macaroni & cheese. Like: Add veggies to make your mac & cheese go further. Broccoli is probably the most obvious vegetable to add. (They even sell boxed mac & cheese with little bits of dehydrated broccoli!) I also really like adding mushrooms, greens (like kale or spinach), roasted jalapenos or poblanos, cauliflower... anything that goes with the cheese you’re using, really. I mentioned this […]

Easy Vegan Quesadillas or Soft Tacos

January 7 2019 VegKitchen 

Easy Vegan Quesadillas or Soft Tacos Quesadillas and soft tacos are easy, quick accompaniments to serve with soups and salads. They can also be served with heartier dishes such as chilies or casseroles for families with hearty appetites. A quesadilla is a sort of Mexican grilled cheese sandwich in a flour tortilla. Continuing reading Easy Vegan Quesadillas or Soft Tacos on VegKitchen

Roasted Garlic Parsnip Spinach Shepherd’s Pie

December 24 2018 Meatless Monday 

This take on a meatless shepherds pie will brighten any holiday table. Lightened up with parsnips rather than potatoes and seitan or beans rather than meat, this light dish will leave plenty of room in your belly for holiday treats. This recipe comes to us from Robin Asbell. Serves 6   - For the Parsnips: -  - 8 cloves garlic whole, peeled - 2 tablespoons extra virgin olive oil - 2 pounds parsnips (5 cups chopped) - 1 cup non-dairy milk or milk - 1 teaspoons salt - 1/­­2 teaspoon white pepper   - For the Filling -  - 12 ounces spinach washed - 2 tablespoons extra virgin olive oil - 2 large onions chopped - 2 large carrots chopped - 3 tablespoons unbleached flour or white rice flour for GF - 3 tablespoons fresh sage chopped - 1 cups non-dairy milk or milk - 1 cup vegetable stock - 2 teaspoons tamari - 1 teaspoon salt - 1/­­2 teaspoon freshly ground black pepper - 8 ounces seitan, or a can of drained white beans, optional   Pre-heat the oven to 400 F. Place the garlic cloves and olive oil in a small metal bowl and cover with foil, and roast for 20 minutes. The garlic should be very soft and browned. Take out to cool. In a large pot, place the parsnips and cover with water. Bring to a boil over high heat, then reduce to medium low and simmer until the parsnips are very soft. Test by piercing with a paring knife. Drain well. Transfer the garlic and oil to a blender or food processor, and add the parsnips and salt. In a food processor, puree completely before adding the milk. In a blender, add the milk and puree. When smooth, transfer to a large piping bag with a large star tip, or just reserve to spread on the pie. Prepare a 9×13 inch pan or other medium casserole. For filling: Boil a large pot of water and drop the spinach in, cook for about 2 minutes, then drain. Rinse with cold water, squeeze out, then spread on a thick kitchen towel, roll up, and squeeze until very dry. In a large pot, heat the olive oil and saute the onions and carrots until golden and tender, about 10 minutes. Sprinkle the flour over the onions in the pan and stir to coat the vegetables with flour and eliminate any lumps. Gradually stir in the milk and stock, and cook over medium heat until thick. Add salt, tamari and pepper and stir. Take off the heat and stir the spinach (and seitan or beans, if using) into the sauce, then spread in the 9×13 inch casserole. Pipe the parsnips on top of the spinach filling as shown, or place dollops on top and spread them with a spatula. Spritz with a little olive oil, then bake at 400 for 35 minutes. Optionally, use a broiler and watch carefully for a few minutes to get the parsnip topping nicely browned. The post Roasted Garlic Parsnip Spinach Shepherd’s Pie appeared first on Meatless Monday.

Healthyish Salted Caramel Turtles

December 18 2018 My New Roots 

Healthyish Salted Caramel Turtles   Everyone has strong food memories around holidays or special occasions in their life. I can completely recall the distinct taste of boxed cake from my childhood birthdays. Summer vacations were steeped in melting grape juice popsicles made by my grandmother. And one of my favourite treats during Christmas, was undoubtedly Turtle chocolates. The iconic striped box was always within arms reach during the holidays, so as soon as the tree went up, it was like a Pavlovian response…the Turtle cravings began! If you live outside of North America, you may not be familiar with these pecan-chocolate-caramels (and for this, I feel very sad for you), but today, rejoice! Im posting my own version, which is a healthier spin on this classic candy that you can whip up yourself with just six simple ingredients. The original Turtle candies are relatively basic: pecans, caramel, and chocolate, but seemingly so much more than the sum of these parts. There is a magical synergy in this trinity, each ingredient complimenting and highlighting the others in perfect union. There isnt much to improve upon, so my mission was clearly to health-ify the caramel and find some high-quality chocolate to steer us all away from refined sugar, modified milk ingredients, and emulsifiers. Blech. I started off on my journey by looking online and found that healthyish Turtle recipes exist, but they all use dates and I didnt want that to be the predominant flavour. Plus, I knew that the caramel needed some serious creaminess, so I started by blending up cashew butter with vanilla as the base, then added brown rice syrup to achieve that distinctive gooey-ness that makes Turtles so crave-able. The results were sooooo right on the money, confirmed by several of my closest, discerning friends, lined up to taste test.     Pecans are one of my favourite nuts because they are tender-crisp and so naturally sweet. I love them in baked goods like pecan pie, on top of waffles or pancakes, or in candies like these babies! Pecans are native to North America, and grow in tough, wood-like shells on large, sprawling trees, some of which can live up to 200 years. The name pecan is a Native American word used to describe nuts that require a stone to crack - but you can easily open them by crushing two of their hard shells together. Along with macadamias, pecans contain the lowest amount of protein (5-10%) and the highest amount of fat (80-95%) of all the nuts. The fat that they do contain however, is mostly monounsaturated, with some polyunsaturated fat as well. Pecans are high in minerals, like manganese, copper, and zinc. They also contain a good amount of fiber and protein. There are a wide variety of pecans, but if you live outside North America, you may only have access to one type. Thats okay! The thing to look for is shelled pecans that are uniform in size and colour. Check the date on the package or bulk bin, and smell the nuts beforehand if youre able to - they should be sweet, and well, nutty. If youre shopping in bulk, visit a shop that has a high turnover to ensure that the nuts are fresh. Once you get them home, store shelled pecans in an airtight container at room temperature for up to six months (although try to eat them sooner) and in the freezer for up to a year. Pecans are highly susceptible to absorbing other smells, so keep them locked up tight in glass to prevent them from tasting like garlic, onions, or last nights casserole.     I had hesitations about using brown rice syrup in this recipe, since I know its one of those harder-to-find ingredients, but its just SO perfect in this context that I had to! If you cannot find brown rice syrup, try whipped or creamed honey in its place. I recognize that this isnt an alternative for vegans, but I think it is the only sweetener that would work due to how thick and viscous it is. If the caramel is too runny, if will be impossible to work with. Trust. Its best to store your Turtles in the freezer, and take them out about 10-15 minutes before serving. Theyre also fine at room temperature, but will keep better cold. I actually dig them a little on the frozen side - the caramel is extra thick and chewy at subzero temperatures!         Print recipe     Healthyish Salted Caramel Turtles Makes 30 candies Ingredients: 1 cup /­­ 100g raw pecans 400g dark chocolate, 75% or higher (chose organic and fair-trade, if possible) 1/­­3 cup /­­ 80ml cashew butter (raw or roasted) 1/­­3 cup /­­ 80ml brown rice syrup 2 tsp. pure vanilla extract 1/­­2 tsp. flaky sea salt (I used Maldon), plus a little more for garnish Directions: 1. Find a baking sheet or tray that will fit in your freezer, then line it with parchment paper. 2. In a medium sized bowl, stir together the cashew butter, rice syrup, vanilla and flaky salt until thoroughly combined. Taste (yum), and adjust the saltiness and vanilla levels to your liking. 3. Scoop a teaspoon of the caramel onto the lined baking sheet, using another spoon to help remove it - this stuff is seriously sticky! 4. Press a whole pecan on one side of the caramel blob, allowing the nut to peek over the edge just a bit, then add two halves to the sides, peeking over the edge just a bit too. Repeat until youve used all the caramel. Place in the freezer for at least one hour, up to 24 hours. 5. Once the caramels have chilled, prepare the chocolate. Heat a few inches /­­ centimetres of water in a small pot and heat on high. Roughly chop the chocolate bar into small chunks and place it in a heatproof bowl. Lower the heat to simmer, then set the bowl over the pot of so that it is sitting well above the water itself. Stir occasionally until the chocolate has completely melted. 6. Remove the caramels from the freezer. One at a time, drop each caramel into the melted chocolate pecan side-down, flip and ensure that the top is entirely coated. Remove from the chocolate with a fork, and drag the bottom along the edge of the bowl to remove any excess chocolate. Place back on the lined baking sheet and sprinkle with a couple flakes of salt. Repeat until youve coated all the turtles in chocolate. Place them inside the freezer until set, then transfer them to an airtight container and store in the freezer or fridge until ready to serve. If you want to see some of the pecans, drop the caramels on their bottom side first, then remove and place on the lined baking sheet. Drizzle enough chocolate over the top to fully cover the caramel (if you dont coat it completely, it may spill out at room temperature), but allowing a few parts of the pecans to show through. This will be my last post before the New Year, my friends! Im off to Bali in a mere 10 days (!!!) and words cannot describe how excited I am for the Wild Heart High Spirit Retreat, and meeting women from all across the world. If youd like to know more about my retreats, visit the Golden Circle Retreats website. Were planning another round for 2019, so sign up to mailing our list to be the first notified when we announce the dates. We are also taking orders for the Life-Changing Loaf of Bread Subscription Box! What better way to start off the new year than with a delicious monthly gift of health to yourself? If you want to learn more, or place your order, visit the shop page here. All love from Canada, and happiest of holidays to you and yours! xo, Sarah B The post Healthyish Salted Caramel Turtles appeared first on My New Roots.

Italian Eggplant Casserole with Cashew-Tofu Ricotta

October 22 2018 VegKitchen 

Italian Eggplant Casserole with Cashew-Tofu Ricotta This is my healthy, gluten-free substitute for eggplant parmigiana. Not frying the eggplant saves time and calories, and both of those can be at a premium. Its very saucy and perfect over pasta. Recipe from The Vegan Slow Cooker* by Kathy Hester, reprinted by permission of the author. Photo by Cara Lyons of Cara’s Cravings. Serves: 8 For the Cashew-Tofu Ricotta: 1/­­2 cup cashews 1/­­2 cup nutritional yeast (*use gluten-free) 3 cloves garlic 1 package (15 ounces) firm tofu 1/­­2 cup unsweetened nondairy milk 1/­­2 to 1 teaspoon salt (to taste) Pepper, to taste Remaining ingredients: 1 large eggplant, thinly sliced 1 jar (25 ounces) marinara sauce, store bought or homemade Cooked pasta (*use gluten-free pasta), for serving The night before: To make the ricotta: In a food processor or blender, combine all the ricotta ingredients. Blend until smooth and creamy. Store the ricotta and the sliced eggplant in separate containers in the fridge. In the morning: Oil the crock of your slow cooker and pour in one-third of the marinara sauce. Top with half of the eggplant, half of the ricotta, and another one-third of the sauce. Repeat the layers once more, then top with the remaining sauce. Cook on […] The post Italian Eggplant Casserole with Cashew-Tofu Ricotta appeared first on VegKitchen.

One-Dish Vegan Revised and Expanded Edition

October 2 2018 Robin Robertson's Global Vegan Kitchen 

One-Dish Vegan Revised and Expanded EditionMany of you may be familiar with the first edition of One-Dish Vegan that came out over five years ago.  I’m excited to announce the publication of the Revised and Expanded Edition. In it, you will find all of the favorites you’ve come to love, along with 25 all-new recipes, and more for a total of 175 fast and convenient one-dish meals, all beautifully photographed, and ready to get you cooking. The bold and vibrant recipes range from the most popular categories of one-dish dining like stews, chilis, and casseroles, to a host of stove top sautes and stir-fries. You will also enjoy substantial salads, as well as pastas and other noodle-based dishes. Convenience and easy cleanup are key in One-Dish Vegan; not only can each meal be served and enjoyed in a single dish, but most can also be prepared in a single container. Now you can spend more time eating and less time cleaning. The 25 all-new recipes in One-Dish Vegan Revised and Expanded Edition include: - Easy Ramen Bowls - Cheesy Cauliflower Soup - Panzanella Salad with White Beans and Artichokes - Barbecued Jackfruit with Sweet Potatoes and Cauliflower - Jungle Curry - Thai Coconut Rice with Edamame and Asparagus - Vegan Shakshuka - Jackfruit Stroganoff - Millet and Chickpea Curry - One-Pot Sicilian Couscous - Spicy Korean Stir-Fry - Lobster Mushroom Newburg - Vegetable Donburi - Coconut Curry Noodles and Butternut Squash - Black Bean Tortilla Casserole - Layered Brunch Bake - Shepherd’s Pie, Two Ways - Nacho-Chilaquile Bake - Lentil Tourtiere   The recipes in One-Dish Vegan Revised and Expanded Edition are at once homey and adventurous, comforting and surprising. Above all, they demonstrate that it really is possible to get a complete vegan meal into one dish, full of good-for-you nutrients and bright, satisfying flavors. One-Dish Vegan Revised and Expanded Edition will be released on October 9 and is now available for pre-order. The post One-Dish Vegan Revised and Expanded Edition appeared first on Robin Robertson.

Vegan Lentil Moussaka

December 6 2017 Golubka Kitchen 

Vegan Lentil Moussaka This post was created in partnership with USA Pulses and Pulse Canada. As our new cookbook release date approaches and we enter a really busy season of our lives (more on that soon!), we count on hearty and sustainable meals like this lentil moussaka to see us through periods of tiredness or stress. If you are feeling any kind of holiday season-related pressure, it might just be the perfect, comforting dish for you, too. I love casserole-style dishes – they take some initial effort to put together, but afterwards they turn into a meal that just keeps on giving. This moussaka is definitely like that – the portion is big enough to have dinner or lunch taken care of for a solid few days, it keeps well and only gets better with age, can be eaten hot or cold, and can even be re-imagined as, say, a toast topping, if its initial layered charm ever wears off.  Moussaka is cooked in numerous countries in the Middle East and the Mediterranean, and the recipe varies from region to region, but it usually involves layers of ground meat, eggplant or potatoes, and a béchamel or egg custard blanket on top. In our vegan version, protein-rich lentils take place of the ground meat. Once they are cooked in a mixture of mushrooms, carrots, onion, herbs, and crushed tomatoes, and layered with silky roasted eggplant, it’s incredible how savory and satisfying they become. We went with mashed potatoes for the top layer, in place of the custard or béchamel, which takes this dish even further into the cozy and wintery meal territory. The mashed potato blanket also gets the most incredible, crispy, golden crust on top after some time in the oven, which makes the whole thing even more irresistible. I suggest roasting the eggplant, making the mashed potatoes, and maybe even cooking the lentils in advance, that way assembling the moussaka will feel like a breeze. All the ingredients in this recipe are very affordable and widely available, and it’s amazing that such a satisfying meal can be made with just lentils and veggies. I generally make sure to keep a big jar of French lentils in my pantry, because they are very versatile and perfect for adding substance to all kinds of plant-based meals. Lentils fall under the category of pulses, together with chickpeas, beans and dry peas, which are all perfect vehicles for sustainable and nourishing meals. We’ve been having a ton of fun working with USA Pulses and Pulse Canada on creating accessible recipes, centered around pulses, as part of their Half Cup Habit initiative. Try adding a half cup of pulses to your meals a few times a week – they will up your whole healthy cooking game, I promise. For more of our pulses recipes, head here, as well as to the Half Cup Habit website. Enjoy :) Vegan Lentil Moussaka   Print Serves: 6-8 Ingredients 3 medium-large eggplants - sliced in ½ inch thick rounds 4 tablespoons neutral coconut or olive oil - divided sea salt freshly ground black pepper 1 cup dried French lentils - soaked overnight in purified water with a splash of acv 4 medium Yukon gold potatoes - peeled and quartered 2 tablespoons olive oil or ghee, plus more for brushing the mashed potato layer 1 large yellow onion - chopped 2 medium carrots - sliced 1-2 celery ribs - sliced (optional) pinch of red pepper flakes 1 teaspoon each fresh or dried thyme, oregano and/­­or marjoram (optional) 3 garlic cloves - sliced 1 lb baby bella or crimini mushrooms - sliced 1 28 oz can of box of crushed tomatoes 1 tablespoon tomato paste ½ tablespoon smoked paprika ½ teaspoon cinnamon (optional) ¼ teaspoon ground nutmeg (optional) handful of toasted pine nuts (optional) chopped parsley and dill - for garnish (optional) Instructions Preheat oven to 400° F (200° C). Prepare two parchment paper-covered baking sheets. Arrange the eggplant slices on the baking sheets in a single layer, oil with 2 tablespoons of coconut oil/­­olive oil, sprinkle with salt and pepper, and roast for 20 minutes. Flip the slices and roast for another 15 minutes, until silky. Set aside. Lower the oven temperature to 375° F (190° C). While the eggplant is roasting, drain and rinse the lentils. Cover them with purified water in a medium pot, and bring to a boil over high heat. Reduce the heat to a simmer and cook, covered, for 10-15 minutes or until cooked, but not mushy. Add salt at the end. Drain over a colander and set aside. Place the potatoes in the same pot you used to cook the lentils, cover with purified water and bring to a boil over high heat. Reduce the heat to a simmer and cook until soft throughout. Add salt at the end, then drain, reserving ¼ cup of the cooking water. Return the potatoes to the same pot. Mash them with 2 tablespoons of olive oil or ghee, black pepper and ¼ cup of the reserved cooking water. Taste for salt and adjust if needed. Continue to mash until smooth. Set aside. Warm the remaining 2 tablespoons of coconut oil/­­olive oil in a large saucepan over medium heat. Add onion, carrots, celery, if using, salt and pepper, red pepper flakes and oregano/­­thyme/­­marjoram, if using. Sauté for 7 minutes, until the vegetables soften up. Add the mushrooms and sauté for another 8 minutes, until the water released by the mushrooms evaporates and they begin to brown. Add garlic and stir around for another minute. Add the lentils, crushed tomatoes, tomato paste, smoked paprika, cinnamon and nutmeg, if using, to the pot with the mushrooms. Stir to combine, then cover and cook for 5 minutes for the flavors to incorporate. Arrange half of the eggplant slices on the bottom of a 9 x 9 baking dish. Top with half of the lentil mixture, followed by the remaining eggplant slices and lentils. Spoon the mashed potatoes on top, evening them out with a spoon into a smooth layer. Brush more olive oil/­­ghee over the potato layer and place the dish in the oven. Bake for 30 minutes. Remove from the oven, sprinkle with the pine nuts and herbs, if using, and serve. 3.5.3226 You might also like... Fennel Marinated Zucchini and Mung Beans Roasted Pepper Lasagna Italian-Style Lentil and Mushroom (Not)Meatballs from Pantry to Plate Warm Salad of Roasted Cauliflower, Grapes and Black Rice .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Vegan Lentil Moussaka appeared first on Golubka Kitchen.

Vegan Gluten-Free Green Bean Casserole

November 17 2017 Happy Cow veggie blog 

Hot For Food knows that you can’t mess around with Thanksgiving sides. They are every bit as important as the Tofurky! And her recipe for green bean casserole (a Thanksgiving staple) is not only vegan, but it’s also gluten-free. So it will definitely be a crowd-pleaser all around! Check out how Hot For Food puts together this delicious, creamy vegan green bean casserole and then give it a try for yourself! Your guests are sure to love it: Read the full recipe here. The post Vegan Gluten-Free Green Bean Casserole appeared first on The Veggie Blog.

Pumpkin, Mushroom, and Spinach Tater Tot Casserole

October 16 2017 Oh My Veggies 

Traditional tater tot casserole gets a healthy fall makeover with mushrooms, spinach and pumpkin.

Giardiniera Mac and Cheese

September 26 2017 Robin Robertson's Global Vegan Kitchen 

Giardiniera Mac and Cheese Italian pickled mixed vegetables, called giardiniera, can be quite tart, so its best to drain and rinse before using. You can make this mac and cheese without the gardiniera or with the addition of cooked vegetables, frozen, thawed green peas, or marinated artichoke hearts. You can also make this ahead and then cover and pop it in the oven to reheat.   Giardiniera Mac and Cheese - 8 to 12 ounces fiore pasta or other bite-sized pasta shape - 2 1/­­2 cups giardiniera vegetables, drained and coarsely chopped - 1 tablespoon olive oil - 1/­­3 cup panko crumbs - 1 1/­­2 cups unsweetened almond milk - 1/­­3 cup raw cashew pieces, soaked and drained - 2 tablespoons cornstarch or tapioca flour - 1/­­4 cup nutritional yeast flakes - 1 tablespoon mellow white miso - 1 heaped tablespoon tomato paste - 2 teaspoons apple cider vinegar or lemon juice - 3/­­4 teaspoon mustard powder - 1/­­2 teaspoon smoked paprika - 1/­­2 teaspoon onion powder - 1/­­2 teaspoon garlic powder - 1 small clove minced garlic - 1/­­4 teaspoon ground turmeric - 1 teaspoon salt, or to taste - Cook the pasta in a pot of boiling salted water until it is al dente. About 3 minutes before the pasta is done cooking, stir in the giardiniera. Drain and leave in the strainer. - Heat the oil in a small skillet over medium-high heat. Add the panko crumbs, stirring to coat with the oil. Cook, stirring for a few minutes until the crumbs are toasted. Remove from the heat and set aside. - In a blender, combine all of the remaining ingredients and blend until smooth and creamy. Pour the sauce into the pot in which the pasta was cooked and cook stirring, over medium-high heat, until the sauce is hot, bubbly, and thickened, about 4 minutes. Add the pasta and vegetables to the sauce, stirring gently to combine and heat through. Transfer to a casserole dish and sprinkle with the reserved panko. Serve hot. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. The post Giardiniera Mac and Cheese appeared first on Robin Robertson.

Vegan Cauliflower Gratin – Creamy, Spiced, No Bake

September 6 2017 Vegan Richa 

Vegan Cauliflower Gratin – Creamy, Spiced, No BakeVegan Cauliflower Gratin – Creamy, Spiced Cauliflower Casserole. No Bake Skillet Gratin or Bake with a garlic breadcrumb topping. Vegan Soy-free Recipe, Can be gluten-free and nut-free.  It is hot out here this week. It is also pretty ashy and humid with the many wildfires around (hope everyone is keeping safe) and difficult to heat up the house to bake. I made this gratin in a skillet for days like this and tested it out in the oven as well. The cream sauce is very versatile. I like Kashmiri garam masala(in my second book), Baharat(in my second book (Pre-order Now, starts shipping in 2 Weeks!!), Berbere or Jamaican Curry Blend in this cauliflower and the creamy sauce combination. You know me. Add spices of choice or just herbs. The gratin is sprinkled generously with toasty breadcrumbs which have garlic and pepper flakes for a smoky heat. This crunchy garlicky topping is a must! Amazing, Creamy and ready within 25 Minutes! Add other vegetables for variation.Continue reading: Vegan Cauliflower Gratin – Creamy, Spiced, No BakeThe post Vegan Cauliflower Gratin – Creamy, Spiced, No Bake appeared first on Vegan Richa.

Vegetarian Meal Plan | Taco Casserole, Curry Noodle Bowls & Eggplant Parm Stacks

September 1 2017 Oh My Veggies 

This weeks vegetarian meal plan includes: cheesy taco casserole; rainbow vegetable curry noodle bowls; zucchini & corn panini with pepper jack cheese; lightened-up eggplant Parmesan stacks; and end-of summer vegetable stir-fry.

Moms Tofu-Noodle Skillet

August 10 2017 VegKitchen 

Moms Tofu-Noodle Skillet This tofu noodle skillet is a vegan version of the vintage tuna-noodle casserole that evokes 1950s TV moms in shirtwaist dresses, wearing pearls. Firm and chewy baked tofu stands in for the tuna. The first few time I made this, I baked it, which tends to dry it out quite a bit. When I made it again, I […] The post Moms Tofu-Noodle Skillet appeared first on VegKitchen.

Baked Polenta Casserole & Broccoli Slaw Dinner

May 26 2017 VegKitchen 

Baked Polenta Casserole & Broccoli Slaw Dinner What could be better than a comforting casserole at the end of a long, busy day? A comforting casserole that takes almost not time to prepare, like our Baked Polenta Casserole with Zucchini and Spinach, thats what! And while its in the oven, all you need to do is kick back, because bagged fresh broccoli […] The post Baked Polenta Casserole & Broccoli Slaw Dinner appeared first on VegKitchen.

Vegan Mac and Cheese Powder – Cheese Mix Recipe

December 15 2018 Vegan Richa 

Vegan Mac and Cheese Powder – Cheese Mix RecipeThis Easy Vegan Mac and Cheese Powder is perfect to whip up mac and cheese within minutes when needed. It also makes a great gift! Add flavors and herbs for variations. Soyfree Vegan Mac and Cheese Mix Recipe. Glutenfree Nutfree Option.  Jump to Recipe  You know when you need some mac and cheese fix super quickly and without having to think much about what to add when and how much! Or a Creamy Cheese Sauce to dip some veggies, This mix comes in handy! Just mix or blend with non dairy milk, simmer and done. Add cooked pasta, sauteed veggies or salsa for a dip! Saute some onion, garlic and veggies such as mushrooms to  the cheese sauce for variation. Add some flavors such as chipotle pepper or cajun or garam masala. Play away! You can use the mix to make a fabulous cheese sauce to dress roasted veggies or bowls or use as a dip! You can also make a casserole with it. Add more herbs of choice. Lots of options!Continue reading: Vegan Mac and Cheese Powder – Cheese Mix RecipeThe post Vegan Mac and Cheese Powder – Cheese Mix Recipe appeared first on Vegan Richa.

Vegan Roasted Cauliflower Macaroni and Cheese

October 8 2018 FatFree Vegan Kitchen  

Vegan Roasted Cauliflower Macaroni and Cheese Last Monday morning, I was checking my blog comments, as I always do, when I found a new comment on my Easy Vegan Macaroni and Cheese: I was so surprised I nearly choked on my coffee. Not only had my darling daughter made my recipe, but she’d taken the time to leave a comment. And she’d correctly used a comma! This seemingly small thing meant  a lot to me as a mother, a food blogger, and a former English teacher.(...) Read the rest of Vegan Roasted Cauliflower Macaroni and Cheese (1,073 words) (C) svoisin for FatFree Vegan Kitchen, 2018. | Permalink | 9 comments Post tags: Casseroles, Cauliflower Magic Tricks, Pasta, Weight Watchers Points The post Vegan Roasted Cauliflower Macaroni and Cheese appeared first on FatFree Vegan Kitchen.

Smoked Portobello Bacon

July 6 2018 Vegan Dad 

Smoked Portobello Bacon This is the best thing I have tasted in a while. Mushrooms are bursting with umami, and together with the saltiness of the brine and the smokiness of the smoking the overall effect is very bacony. We have been enjoying them on BLTs (which will be even more awesome when our own tomatoes ripen), veggie burgers, and in scrambled tofu.  INGREDIENTS - 6-8 large portobello mushroom caps - 1 recipe brine - 3 cups applewood chips METHOD 1. Wash the mushrooms and thickly slice (about 1/­­2).  2. Place sliced mushrooms in a large freezer bag, pour in brine, and seal. Lay bag flat in an appropriately sized casserole dish (this way of the bag leaks you wont have a disaster on your hands). 3. Refrigerate for at least 24 hours, turning the bag over regularly to ensure all the pieces get evenly marinated.  ON SMOKING DAY: you can smoke these in a smoker, if you have one, per its instructions. Or, you can turn your BBQ into a smoker per these instructions. 1. Soak the applewood chips (or smoking chips of your choice) in water for 30 mins. If you like, use foil to cover the holes in your BBQ lid where the rotisserie is supposed to go so that too much smoke does not escape. 2. Use a smoke box, or make a smoking packet out of aluminum foil--wrap the chips in foil and poke holes in it to allow the smoke to escape. Dont make the packet too big--you want some depth to your chips so they can smoulder and smoke away without burning up too fast. 3. Remove the grill from one side of the BBQ and place the packet on the heat plates over the burner. Turn the burner on high. 4. While the packet is heating, place the mushroom slices on the opposite grill and bun warming rack. I like to place mine on an old cooling rack and then place that on top of the grill.  5. Once the packet begins to smoke, reduce the heat and close the lid. You want to keep the temperature between 250 and 300 for about 45 mins, but you also want the chips to keep smoking. Basically this means a higher heat at the beginning and then lower heat towards the end as the chips burn. If the chips stop smoking too early, just raise the heat to get them going again and then lower it.  6. The bacon will be done in about 45 mins. The outside should be leathery but the pieces should not be dried out. Remove smaller pieces first if necessary.  The bacon can be stored in the fridge and fried up (if you want) when needed. I like the thicker slices because they dont dry out on the grill and can be sliced thinner later if necessary. 

10 Make-Ahead Vegan Breakfast Casseroles

November 26 2017 VegKitchen 

10 Make-Ahead Vegan Breakfast Casseroles These recipes for 10 vegan breakfast casseroles will make you morning easier, and they will make your mornings less stressful. The post 10 Make-Ahead Vegan Breakfast Casseroles appeared first on VegKitchen.

25 Vegan Fall Meals for a chilly day – 1 Pot Gluten-free options

October 31 2017 Vegan Richa 

25 Vegan Fall Meals for a chilly day – 1 Pot Gluten-free options25 Vegan Fall Meals for a chilly day! Seasonal Casseroles, Chilis, Gratin, Pot pies, Pasta, Soups, and Curries! Many are 1 Pot meals. Vegan Fall Recipes. Gluten-free Soy-free options. Is it cooling off where you live yet? Here are 25 meals to make on a chilly day. Squashes, chilis, gratins, pot pies, casseroles and curries. 25 Delicious Fall Vegetarian MealContinue reading: 25 Vegan Fall Meals for a chilly day – 1 Pot Gluten-free optionsThe post 25 Vegan Fall Meals for a chilly day – 1 Pot Gluten-free options appeared first on Vegan Richa.

Baked Farro with Tomatoes & Herbs

September 30 2017 VegKitchen 

Baked Farro with Tomatoes & Herbs Rich and cheesy tasting without a lick of cheese (and with plenty of nutritional yeast), this comforting and easy tomato and herb-drenched baked farro casserole may bump your favorite pasta bake down a notch or two. Farro is a rustic, chewy variety of whole-kernel wheat rich in protein and fiber, and usually stocked in nice […] The post Baked Farro with Tomatoes & Herbs appeared first on VegKitchen.

Vegan Noodle Kugel

September 21 2017 VegKitchen 

Vegan Noodle Kugel This mildly sweet vegan noodle kugel, made dairy-free, is a classic Jewish comfort food, and always welcome at celebrations such as the Jewish New Year (Rosh Hashanah) and Hanukkah. Adapted from Vegan Holiday Kitchen. Photos by Hannah Kaminsky. 3.5 from 2 reviews Save Print Vegan Noodle Kugel Author: Nava Recipe type: Casserole /­­ noodles Cuisine: Jewish Prep time:  25 […] The post Vegan Noodle Kugel appeared first on VegKitchen.

10 Minute Vegan Nacho Cheese Sauce – Vegan Queso

September 4 2017 Vegan Richa 

10 Minute Vegan Nacho Cheese Sauce – Vegan Queso10 Minute Vegan Nacho Cheese Sauce. How to make Creamy Vegan Queso Dip. For Nachos, salads, tacos and more. Vegan Nut-free Recipe.  This Creamy 10 Minute Cheese Sauce is flavorful and works amazingly for Nachos, Tacos, Mexican style bowls and everything! Some bell pepper, individual spices so that you can adjust the flavor profile rather than depend on a pre-mixed chili powder, nutritional yeast for cheesiness and jalapeno make this a fabulous queso. I also like it in quesadillas or sandwiches instead of cheese and with chipotle pepper spiced baked sweet potato fries. So good! I have another Nacho Cheese Sauce recipe using chickpea flour which is also nut-free. Both work really well. This is a doubled up portion of the cheese sauce used with Bell pepper Nachos that I posted recently. For a Cashew based sauce see this deeply flavorful Nacho Mac Casserole.  Easy, Flavorful and Ready in 10!Continue reading: 10 Minute Vegan Nacho Cheese Sauce – Vegan QuesoThe post 10 Minute Vegan Nacho Cheese Sauce – Vegan Queso appeared first on Vegan Richa.

Summer Egg and Veggie Bake with Cheese

August 28 2017 Oh My Veggies 

This veggie-packed egg and cheese casserole cooks up in one skillet and makes a delicious dinner or savory breakfast.

Stout, Seitan, and Cabbage Casserole

June 28 2017 VegKitchen 

Stout, Seitan, and Cabbage Casserole Despite being part Irish, my family never really did anything to celebrate St. Pattys day while growing up. There was no Irish soda bread, no corned beef and cabbage, no colcannon. Since its turned into a bit of a foodie holiday, I wanted to make something to celebrate my Irish heritage a few years ago, […] The post Stout, Seitan, and Cabbage Casserole appeared first on VegKitchen.

12 Comforting & Easy Vegan Casseroles

May 26 2017 VegKitchen 

12 Comforting & Easy Vegan Casseroles Vegan casseroles are always comforting, and it’s nice to know that they’re also good for you, not starchy and heavy like the old-fashioned kind. Choose from these vegan casserole recipes whenever you need a hearty dose of comfort food without the guilt! Creamy Pasta and Butternut Squash Casserole (at top) will remind you of macaroni and cheese. […] The post 12 Comforting & Easy Vegan Casseroles appeared first on VegKitchen.


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