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Mexican Pasta Bake

May 23, 2012 by epicureanvegan

Mexican Pasta Bake -- Epicurean VeganAs you may recall, a few months ago, I had decided to give up wheat and soy . . . yeah, uh, the soy part has been surprisingly easy. It’s the wheat part. I don’t know how you gluten-free folks do it! Especially if you’re vegan and gluten-free! I’ve certainly laid off of it, but there’s just no way I could swear off of it for good. As for soy, I’ll have the occasional miso or Tofutti sour cream. Otherwise, it’s a no-soy zone for me. For this meal, I broke all my rules by using regular pasta, Boca crumbles, and Tofutti sour cream. *GASP* Yes, I fudged and it was damn good. This creamy, spicy casserole was delicious and I’m thrilled with the results.

INGREDIENTS:
13.25 oz pkg penne pasta
1 Tbs olive oil (I used chipotle-flavored)
1 bag Boca crumbles, or other ground “meat” (Half a bag would probably be plenty)
2 C mushrooms, sliced
1 med zucchini, sliced, then quartered
2-3 C kale, chopped 
Sauce:
1 10-oz can Rotel Original with diced tomatoes & green chilies
Seasoning packet (either for tacos, burritos, or fajitas)
1/2 C vegan sour cream
1/4 C nutritional yeast
1/4 C almond milk
1/2 C + some for sprinkling on the top vegan cheddar 
The rest: (optional toppings)
Guacamole, or diced avocados, black olives, sliced green onion, fresh cilantro

Mexican Pasta Bake -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 375. Cook the pasta according to package instructions. In a large skillet, heat the olive oil and add the Boca crumbles; cook for 3 minutes. Add the mushrooms and zucchini and cook 7-10 minutes, or until the veggies are tender. Stir in the kale and cook until it softens and wilts.

Mexican Pasta Bake -- Epicurean Vegan

Meanwhile, whisk together the sauce ingredients in a medium bowl.

Mexican Pasta Bake -- Epicurean Vegan

Return the drained pasta to the pot (or you can use a large mixing bowl) and combine it with both the sauce and the veggie/Boca mixture. Pour it into a 9×13 baking dish and sprinkle some Daiya cheese on top.

Mexican Pasta Bake -- Epicurean Vegan

Cover and bake for 20 minutes. I made some guacamole, so I added a dollop on top with some green onion. Enjoy!

Mexican Pasta Bake -- Epicurean Vegan

Mexican Pasta Bake
 
Print
As you may recall, a few months ago, I had decided to give up wheat and soy . . . yeah, uh, the soy part has been surprisingly easy. It's the wheat part. I don't know how you gluten-free folks do it! Especially if you're vegan and gluten-free! I've certainly laid off of it, but there's just no way I could swear off of it for good. As for soy, I'll have the occasional miso or Tofutti sour cream. Otherwise, it's a no-soy zone for me. For this meal, I broke all my rules by using regular pasta, Boca crumbles, and Tofutti sour cream. *GASP* Yes, I fudged and it was damn good. This creamy, spicy casserole was delicious and I'm thrilled with the results.
Author: Epicurean Vegan
Ingredients
  • 13.25 oz pkg penne pasta
  • 1 Tbs olive oil (I used chipotle-flavored)
  • 1 bag Boca crumbles, or other ground "meat" (Half a bag would probably be plenty)
  • 2 C mushrooms, sliced
  • 1 med zucchini, sliced, then quartered
  • 2-3 C kale, chopped
  • Sauce:
  • 1 10-oz can Rotel Original with diced tomatoes & green chilies
  • Seasoning packet (either for tacos, burritos, or fajitas)
  • ½ C vegan sour cream
  • ¼ C nutritional yeast
  • ¼ C almond milk
  • ½ C + some for sprinkling on the top vegan cheddar
  • The rest: (optional toppings)
  • Guacamole, or diced avocados, black olives, sliced green onion, fresh cilantro
Directions
  1. Preheat oven to 375. Cook the pasta according to package instructions. In a large skillet, heat the olive oil and add the Boca crumbles; cook for 3 minutes. Add the mushrooms and zucchini and cook 7-10 minutes, or until the veggies are tender. Stir in the kale and cook until it softens and wilts.
  2. Meanwhile, whisk together the sauce ingredients in a medium bowl.
  3. Return the drained pasta to the pot (or you can use a large mixing bowl) and combine it with both the sauce and the veggie/Boca mixture. Pour it into a 9x13 baking dish and sprinkle some Daiya cheese on top.
  4. Cover and bake for 20 minutes. I made some guacamole, so I added a dollop on top with some green onion. Enjoy!
3.4.3177

Filed Under: Dinners Tagged With: Boca, Boca Crumbles, daiya, Mexican, Mexican casserole, pasta bake, tofutti, vegan pasta bake

Tater Tot Casserole

May 5, 2011 by epicureanvegan

Tater Tot Casserole -- Epicurean VeganPlease Pass the Tofu posted a tater tot casserole recipe and considering my guys love anything potato (tater tots being the Holy Grail) I knew this would be a hit with them. I made some modifications to the original recipe based on what I already had on hand. As expected, the guys loved it and are even fighting over the leftovers.

INGREDIENTS:
1 tsp olive oil
2 tsp garlic, minced
1 small onion, diced
2 C mushrooms, sliced
2 C fresh spinach, torn or chopped
1 C edamame
1 bag Boca soy crumbles
10-oz mushroom broth
1/2 C almond milk
2 Tbs arrowroot
1/3 C Tofutti sour cream
Dash or two of nutmeg
Salt and pepper, to taste
40-50 frozen tater tots

DIRECTIONS:
Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onion and cook until soft, about 5 minutes. Add the soy crumbles and edamame; cook until heated through. Add the mushrooms and spinach and cook until the spinach begins to wilt and the mushrooms soften.

Tater Tot Casserole -- Epicurean Vegan

Meanwhile, in a saucepan, bring the mushroom broth to a boil. In a small bowl or measuring cup, whisk together the almond milk and arrowroot; whisk it into the broth. Once it begins to thicken, add in the sour cream and whisk until smooth. Season with the nutmeg, salt, and pepper.

Tater Tot Casserole -- Epicurean Vegan

Pour the broth mixture over the crumble/vegetable mixture and combine well. Lightly spray a 9×13″ baking dish with cooking spray. Layer about 20-25 of the tater tots on the bottom of the pan. Pour the mixture on top and spread it out evenly. Top it off with the rest of the tater tots.

Tater Tot Casserole -- Epicurean Vegan

Bake for 35 minutes, or until the tater tots are crispy. Enjoy!

Tater Tot Casserole -- Epicurean Vegan

Tater Tot Casserole
 
Print
Please Pass the Tofu posted a tater tot casserole recipe and considering my guys love anything potato (tater tots being the Holy Grail) I knew this would be a hit with them. I made some modifications to the original recipe based on what I already had on hand. As expected, the guys loved it and are even fighting over the leftovers.
Author: Epicurean Vegan
Ingredients
  • 1 tsp olive oil
  • 2 tsp garlic, minced
  • 1 small onion, diced
  • 2 C mushrooms, sliced
  • 2 C fresh spinach, torn or chopped
  • 1 C edamame
  • 1 bag Boca soy crumbles
  • 10-oz mushroom broth
  • ½ C almond milk
  • 2 Tbs arrowroot
  • ⅓ C Tofutti sour cream
  • Dash or two of nutmeg
  • Salt and pepper, to taste
  • 40-50 frozen tater tots
Directions
  1. Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onion and cook until soft, about 5 minutes. Add the soy crumbles and edamame; cook until heated through. Add the mushrooms and spinach and cook until the spinach begins to wilt and the mushrooms soften.
  2. Meanwhile, in a saucepan, bring the mushroom broth to a boil. In a small bowl or measuring cup, whisk together the almond milk and arrowroot; whisk it into the broth. Once it begins to thicken, add in the sour cream and whisk until smooth. Season with the nutmeg, salt, and pepper.
  3. Pour the broth mixture over the crumble/vegetable mixture and combine well. Lightly spray a 9x13" baking dish with cooking spray. Layer about 20-25 of the tater tots on the bottom of the pan. Pour the mixture on top and spread it out evenly. Top it off with the rest of the tater tots.
  4. Bake for 35 minutes, or until the tater tots are crispy. Enjoy!
3.5.3208

Filed Under: Dinners Tagged With: Boca Crumbles, casserole, dairy-free, easy, Edamame, tater tots, tofutti, Vegan

Boca Enchiladas

December 29, 2010 by epicureanvegan

Boca Enchiladas -- Epicurean VeganWhen we first went vegan, the thought of having Mexican (or Italian) food again seemed like a pipe dream, but I think that some of my favorite meals have been just those—thanks to yummy meat and dairy alternatives. Lucky for me, too, because the Husband loves enchiladas and if I didn’t come up with a veg-based one, he wouldn’t be fun to live with. 😉 I’ve also made a seitan version, and these Boca Crumbles ones are pretty darn delish, too.  I made a pretty big batch so feel free to halve the recipe for a smaller crowd.

INGREDIENTS:
1 Tbs olive oil
1-12 oz bag Boca Crumbles
1 medium green bell pepper, diced small
1 small onion, diced small
1-4 oz can diced green chilies (I used mild)
3-10 oz cans enchiladas sauce (I used Old El Paso–mild)
20 LaTortilla Factory Hand Made Style Corn Tortillas (Love these!! They’re a cross between a corn and flour tortilla and come in white and yellow corn—see below)
1 pkg Vegan Gourmet Monterrey Jack cheese, shredded + 1/2 C Daiya cheddar, shredded, mixed together
1 C black olives, sliced
1 bunch green onions, sliced (both green and white parts)
Optional garnishes: Tofutti sour cream, cilantro, diced avocados

DIRECTIONS:
Place the rack in the middle of the oven and preheat to 375. In a large skillet heat the olive oil. Add the bell pepper and onions; saute until softened. Add the Boca crumbles and cook until heated through; stir in the green chilies.

Boca Enchiladas -- Epicurean VeganI think it helps to steam the tortillas first, but only do a couple at a time, as the bottom ones will stick if there are too many on top. In a 15″ pan (I made the mistake of using a smaller pan, so I had to use 2 pans) pour 1-1/2 cans of the enchiladas sauce on the bottom of the pan. Place 2-3 spoonfuls of the Boca mixture into the steamed tortillas; add some cheese on top.

Boca Enchiladas -- Epicurean VeganTightly roll up the tortillas and place, fold down, into the baking dish.

Boca Enchiladas -- Epicurean VeganOnce each tortilla is rolled, top with the remaining sauce and cheese. Sprinkle the olives and green onions on top.

Boca Enchiladas -- Epicurean VeganCover with foil and bake for 20 minutes. Uncover and bake another 5 minutes.  Serve with a dollop of sour cream and cilantro and/or any of the optional ingredients. Enjoy!

Boca Enchiladas -- Epicurean Vegan

Filed Under: Dinners Tagged With: Boca, Boca Crumbles, daiya, easy, Mexican, Vegan Gourmet

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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