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Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce

February 19, 2016 by Epicurean Vegan

Layered Mexican Casserole with a creamy cilantro-chipotle sauce -- Epicurean Vegan

I started out thinking I was going to make this King Ranch Casserole, but I had this amazing chipotle paste my mom gave me that she picked up at Sur la table and figured I could liven up this dish.
Layered Mexican Casserole, Chipotle PasteIt gave the sauce a spicy, smoky flavor that was unique and flavorful. I also had some leftover taco ingredients from the other night, so this dish was meant to be. Sure, it’s got your typical Mexican ingredients such as black beans, onions, and bell pepper, but I also threw in some mushrooms and kale. The creamy sauce makes it happen though! Creamy, flavorful and just the right amount of spice.

INGREDIENTS:
1 Tbs olive oil
2 garlic cloves, minced
1 red bell pepper, chopped
1/2 large onion, chopped
2 C mushrooms, sliced
1 bunch of kale, torn or chopped into bite-sized pieces
15-oz can black beans, drained and rinsed
Cilantro-Chipotle Sauce
3 tbs vegan margarine
2 C unsweetened almond milk
1 C packed fresh cilantro leaves
2 tsp chipotle paste
4 tbs four
3 Tbs nutritional yeast
3/4 tsp salt
1/4 tsp black pepper
The rest
24 6″ corn tortillas
1 large tomato, chopped
1 small can sliced black olives
3/4 C sliced green onion
1-2 C vegan shredded cheese
Optional toppings: vegan sour cream, salsa, diced avocado or guacamole

DIRECTIONS:
Preheat oven to 400. In a large skillet, heat the oil and garlic over medium heat. Cook 1-2 minutes, then add the bell pepper and onion. Saute 5-7 minutes, until they begin to soften.
Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean VeganAdd the kale and mushrooms and cook over medium-low heat until they begin to wilt and soften. I don’t like to cook mushrooms down too much–I want them to still have a “meaty” texture. Gently fold in the black beans then remove from the heat.
Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean VeganCombine the flour and nutritional yeast in a small bowl; set aside. To make the sauce, combine the almond milk, cilantro, and chipotle paste in the food processor; transfer to a measuring cup or something with a pour spout. Next, over medium-low heat, melt the margarine in a medium saucepan. Whisk in the flour-nutritional yeast mixture; you’ll end up with a paste-like sauce. Whisk in about a 1/4 to 1/2 cup of the milk and let thicken before adding a little more. Repeat process until you’ve added all the milk. Season with salt and pepper.

Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean VeganTo assemble the casserole, spread a thin layer of sauce on the bottom of a 9×13 baking pan. Lay 6 tortillas on the bottom.
Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean VeganSpread 1/3 of the bean-veggie mixture on top of the tortillas. Drizzle on some sauce and sprinkle with a little vegan cheese.
Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean VeganDo this two more times, however, don’t drizzle the sauce a third time; save it for the very top. Layer the last six tortillas on top, then spread the sauce on them. Top with green onion, black olives, tomatoes, and more cheese.
Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean VeganBake uncovered for 30 minutes. Top individual servings with any optional toppings and enjoy!
Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean Vegan

Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce
 
Print
I started out thinking I was going to make this King Ranch Casserole, but I had this amazing chipotle paste my mom gave me that she picked up at Sur la table and figured I could liven up this dish.It gave the sauce a spicy, smoky flavor that was unique and flavorful. I also had some leftover taco ingredients from the other night, so this dish was meant to be. Sure, it's got your typical Mexican ingredients such as black beans, onions, and bell pepper, but I also threw in some mushrooms and kale. The creamy sauce makes it happen though! Creamy, flavorful and just the right amount of spice.
Author: Epicurean Vegan
Ingredients
  • 1 Tbs olive oil
  • 2 garlic cloves, minced
  • 1 red bell pepper, chopped
  • ½ large onion, chopped
  • 2 C mushrooms, sliced
  • 1 bunch of kale, torn or chopped into bite-sized pieces
  • 15-oz can black beans, drained and rinsed
  • Cilantro-Chipotle Sauce
  • 3 tbs vegan margarine
  • 2 C unsweetened almond milk
  • 1 C packed fresh cilantro leaves
  • 2 tsp chipotle paste
  • 4 tbs four
  • 3 Tbs nutritional yeast
  • ¾ tsp salt
  • ¼ tsp black pepper
  • The rest
  • 24 6" corn tortillas
  • 1 large tomato, chopped
  • 1 small can sliced black olives
  • ¾ C sliced green onion
  • 1-2 C vegan shredded cheese
  • Optional toppings: vegan sour cream, salsa, diced avocado or guacamole
Directions
  1. Preheat oven to 400. In a large skillet, heat the oil and garlic over medium heat. Cook 1-2 minutes, then add the bell pepper and onion. Saute 5-7 minutes, until they begin to soften.
  2. Add the kale and mushrooms and cook over medium-low heat until they begin to wilt and soften. I don't like to cook mushrooms down too much--I want them to still have a "meaty" texture. Gently fold in the black beans then remove from the heat.
  3. Combine the flour and nutritional yeast in a small bowl; set aside. To make the sauce, combine the almond milk, cilantro, and chipotle paste in the food processor; transfer to a measuring cup or something with a pour spout. Next, over medium-low heat, melt the margarine in a medium saucepan. Whisk in the flour-nutritional yeast mixture; you'll end up with a paste-like sauce. Whisk in about a ¼ to ½ cup of the milk and let thicken before adding a little more. Repeat process until you've added all the milk. Season with salt and pepper.
  4. To assemble the casserole, spread a thin layer of sauce on the bottom of a 9x13 baking pan. Lay 6 tortillas on the bottom.
  5. Spread ⅓ of the bean-veggie mixture on top of the tortillas. Drizzle on some sauce and sprinkle with a little vegan cheese.
  6. Do this two more times, however, don't drizzle the sauce a third time; save it for the very top. Layer the last six tortillas on top, then spread the sauce on them. Top with green onion, black olives, tomatoes, and more cheese.
  7. Bake uncovered for 30 minutes. Top individual servings with any optional toppings and enjoy!
3.5.3208

 

Filed Under: Dinners Tagged With: casserole, Chipotle, cilantro, easy, kale, Mexican, mushrooms, vegan casserole

Kale & Wild Rice Casserole

March 11, 2015 by Epicurean Vegan

Kale & Wild Rice CasseroleI saw this recipe and it looked delicious, but I made several tweaks, including making it vegan. This dish has many of my favorite ingredients: kale, wild rice, and mushrooms. It’s pretty easy to make, but it does have a few steps. I recommend making the rice ahead of time, otherwise, keep in mind that it takes about 45 minutes for the rice to cook. Of course, I think it’s absolutely worth it. This dish is also easily gluten-free if you sub in a wheat-free flour (you’ll only need 5 tablespoons). A fantastic main meal or side dish that will please the troops.

INGREDIENTS:
4 C cooked wild rice (I used 2-1/2 C vegetable broth + 2 C wild rice mix from Lundberg)
3 bunches of kale, torn into large pieces
16-oz cremini mushrooms, quartered
2 Tbs Earth Balance margarine
4 cloves garlic, minced
1 Tbs dried thyme
1/4 tsp nutmeg
3/4 tsp salt
1/2 tsp black pepper
5 Tbs flour
1 C vegetable broth
1/2 can coconut milk (I used lite)
1/4 C nutritional yeast flakes
1/2 C Daiya mozzarella shreds
1 Tbs olive oil
1 large white onion, cut into thin slices
1/2 C panko bread crumbs

DIRECTIONS:
Start with the rice. Cook it according to package instructions. Meanwhile, in a large skillet, combine the kale with 1-1/2 cups of water. Over medium heat, steam the kale for about 5-7 minutes.
Kale & Wild Rice Casserole -- Epicurean VeganRemove the kale to a bowl and set aside. Using the same skillet, heat the margarine and add the garlic. Saute over medium-low heat and then add the mushrooms. Saute for 2 minutes, then add the thyme, nutmeg, salt, and pepper.
Kale & Wild Rice Casserole -- Epicurean VeganAdd the kale to the mushrooms and sprinkle with the flour. Over medium heat, add the broth a 1/4 of a cup at a time. Let the sauce thicken a little before adding more broth. Next, slowly add the coconut milk and stir often. Fold in the nutritional yeast.
Kale & Wild Rice Casserole -- Epicurean VeganAt this point, preheat the oven to 375 and grease a 9×13″ pan. Once the rice is cooked, add it to the kale and mushroom mixture, then transfer to the baking dish. Either in a new skillet, or the same one (wiped clean), heat the olive oil and add the onions. Cook until softened, about 10 minutes. Sprinkle the Daiya cheese over the mixture, then top with the cooked onion slices. I then topped with panko, but I also recommend making breadcrumbs yourselves by chopping up two slices of bread in the food processor with 1 tbs of margarine, until you have a fine crumble. They’re so delicious!

Kale & Wild Rice Casserole -- Epicurean VeganBake uncovered for 25 minutes. Enjoy!

Kale & Wild Rice Casserole
 
Print
Prep time
45 mins
Cook time
25 mins
Total time
1 hour 10 mins
 
Author: Epicurean Vegan
Serves: 6-8
Ingredients
  • 4 C cooked wild rice (I used 2-1/2 C vegetable broth + 2 C wild rice mix from Lundberg)
  • 3 bunches of kale, torn into large pieces
  • 16-oz cremini mushrooms, quartered
  • 2 Tbs Earth Balance margarine
  • 4 cloves garlic, minced
  • 1 Tbs dried thyme
  • ¼ tsp nutmeg
  • ¾ tsp salt
  • ½ tsp black pepper
  • 5 Tbs flour
  • 1 C vegetable broth
  • ½ can coconut milk (I used lite)
  • ¼ C nutritional yeast flakes
  • ½ C Daiya mozzarella shreds
  • 1 Tbs olive oil
  • 1 large white onion, cut into thin slices
  • ½ C panko bread crumbs
Directions
  1. Start with the rice. Cook it according to package instructions.
  2. Meanwhile, in a large skillet, combine the kale with 1-1/2 cups of water. Over medium heat, steam the kale for about 5-7 minutes. Remove the kale to a bowl and set aside.
  3. Using the same skillet, heat the margarine and add the garlic. Saute over medium-low heat and then add the mushrooms. Saute for 2 minutes, then add the thyme, nutmeg, salt, and pepper.
  4. Add the kale to the mushrooms and sprinkle with the flour.
  5. Over medium heat, add the broth a ¼ of a cup at a time. Let the sauce thicken a little before adding more broth.
  6. Next, slowly add the coconut milk and stir often. Fold in the nutritional yeast.
  7. At this point, preheat the oven to 375 and grease a 9x13" pan.
  8. Once the rice is cooked, add it to the kale and mushroom mixture, then transfer to the baking dish.
  9. Either in a new skillet, or the same one (wiped clean), heat the olive oil and add the onions. Cook until softened, about 10 minutes.
  10. Sprinkle the Daiya cheese over the mixture, then top with the cooked onion slices.
  11. I then topped with panko, but I also recommend making breadcrumbs yourselves by chopping up two slices of bread in the food processor with 1 tbs of margarine, until you have a fine crumble.
  12. Bake uncovered for 25 minutes. Enjoy!
3.2.2929

 

 

 

 

 

Filed Under: Dinners, Sides Tagged With: casserole, coconut milk, comfort food, creamy, daiya, easy, kale, Lundberg Rice, mushrooms, vegan casserole, vegetarian casserole, wild rice

Mexican Pasta Casserole

January 2, 2013 by epicureanvegan

Mexican Pasta Casserole -- Epicurean VeganI’ve made a similar casserole, but I didn’t have all of the ingredients. I changed things up given what I had to work with. I love how easy and delicious these kinds of casseroles are—they make for the perfect winter meal.

INGREDIENTS:
Sauce:
1  14.5 oz can diced tomatoes (or a can of Rotel with green chilies), undrained
1/2 C Tofutti sour cream + any extra for serving on top
1/4 C nutritional yeast
1 packet of seasoning mix (taco, burrito or fajita)
1/2 C shredded  Daiya pepper jack cheese
1/4 C almond milk
1 tsp salt
1/2 tsp black pepper
The rest:
2 C uncooked pasta (any variety—I had a mixture of ziti and elbow mac)
1 Tbs olive oil (I used chipotle-flavored)
2 cloves garlic, crushed or minced
1/2 of a bell pepper (any variety—I used orange), chopped
1/2 C onion, chopped
1-1/2 to 2 C mushrooms, chopped or sliced
1  15 oz can black beans, drained and rinsed
4-5 green onions, sliced
1 C cilantro leaves
Optional ingredients: black olives, diced avocados or guacamole

DIRECTIONS:
Preheat oven to 375. While cooking the pasta, heat the olive oil and garlic in a large skillet. Over medium heat, saute the bell pepper and onions until they begin to soften, then add the black beans.

DSC07161

Cook for another 3-4 minutes, then add the mushrooms.

IMG_1099

Cook until the mushroom cook down a little—just a couple of minutes.

In a medium bowl, combine all of the sauce ingredients and mix well. Drain the pasta and add it to the skillet, along with the sauce; blend well. Transfer to a 13×9″ baking dish.

Mexican Pasta Casserole -- Epicurean Vegan

Cover and bake for 20-25 minutes. Top servings with some green onions and cilantro and any other optional ingredients. Enjoy!

Mexican Pasta Casserole
 
Print
Prep time
20 mins
Cook time
25 mins
Total time
45 mins
 
Author: Epicurean Vegan
Serves: 6-8
Ingredients
  • Sauce:
  • 1 14.5 oz can diced tomatoes (or a can of Rotel with green chilies), undrained
  • ½ C Tofutti sour cream + any extra for serving on top
  • ¼ C nutritional yeast
  • 1 packet of seasoning mix (taco, burrito or fajita)
  • ½ C shredded Daiya pepper jack cheese
  • ¼ C almond milk
  • 1 tsp salt
  • ½ tsp black pepper
  • The rest:
  • 2 C uncooked pasta (any variety---I had a mixture of ziti and elbow mac)
  • 1 Tbs olive oil (I used chipotle-flavored)
  • 2 cloves garlic, crushed or minced
  • ½ of a bell pepper (any variety---I used orange), chopped
  • ½ C onion, chopped
  • 1-1/2 to 2 C mushrooms, chopped or sliced
  • 1 15 oz can black beans, drained and rinsed
  • 4-5 green onions, sliced
  • 1 C cilantro leaves
  • Optional ingredients: black olives, diced avocados or guacamole
Directions
  1. Preheat oven to 375.
  2. While cooking the pasta, heat the olive oil and garlic in a large skillet. Over medium heat, saute the bell pepper and onions until they begin to soften, then add the black beans.
  3. Cook for another 3-4 minutes, then add the mushrooms.
  4. Cook until the mushroom cook down a little---just a couple of minutes.
  5. In a medium bowl, combine all of the sauce ingredients and mix well.
  6. Drain the pasta and add it to the skillet, along with the sauce; blend well.
  7. Transfer to a 13x9" baking dish.
  8. Cover and bake for 20-25 minutes.
  9. Top servings with some green onions and cilantro and any other optional ingredients. Enjoy!
3.3.3077

Filed Under: Dinners Tagged With: bell pepper, black beans, casserole, easy, Mexican, mushrooms, nutritional yeast, onion, tomatoes

Potato and Chard Casserole

January 19, 2012 by epicureanvegan

Potato and Chard Casserole -- Epicurean VeganI suppose you could also call this a “gratin” or scalloped potatoes; basically the same thing. You can easily make this a gluten-free dish by using rice flour and using ground up gluten-free crackers instead of bread crumbs. This has a little bit of prep work, so enlisting some help wouldn’t be a bad idea. If you have a 13-year-old lying around, it’s a fine opportunity to teach him/her how to peel and slice potatoes. Speaking of potatoes . . . this is probably a good time to remind folks that these root veggies are on the “Dirty Dozen” list, in fact, all root vegetables (carrots, turnips, etc) are. Because conventionally grown potatoes are sprayed with pesticides up to 5 times throughout the growing season, it is highly encouraged you only eat organic potatoes. The pesticides also seep into the soil where these starchy (and absorbent) veggies grow—another good reason to stick to organic!

INGREDIENTS:
7 russet potatoes, peeled and sliced thin
1 large bunch of chard, stem and veins removed, then chopped
6 green onion, sliced
3 Tbs vegetable broth
2 Tbs flour
1-1/2 tsp Old Bay seasoning
1/4 tsp black pepper
Dash or two of nutmeg
1/4 tsp dry mustard
1-1/2 C almond milk
3/4 C vegan mozzarella shreds
2 slices of bread
2 Tbs vegan margarine

DIRECTIONS:
Preheat the oven to 350. Puree the two slices of bread and vegan margarine in the food processor; set aside. (This is a great way to use those heels of the loaf that no one seems to like). In a large bowl, combine the potatoes and green onion. Make sure the potato slices are well separated, otherwise they’ll take forever to bake.

Meanwhile, steam the chard for about 5-7 minutes. You don’t want it too soft–just a little tender. Mix it in with potatoes and green onion. 

In a medium saucepan, bring the broth to a boil. Whisk in the flour, seasoning, pepper, nutmeg, and dry mustard. Whisk in the almond milk and bring to a boil. Stir constantly until it begins to thickens, about 5 minutes. Stir in 1/4 C of the cheese.

Pour the sauce over the veggies and mix well. Transfer to a 9″x13″ baking pan.

Top with the remaining cheese and the bread crumbs you made from the bread slices.

Cover and bake for 40-45 minutes. Test the potatoes for doneness with a fork. Bake uncovered another 5 minutes.

Enjoy!

Potato and Chard Casserole
 
Print
I suppose you could also call this a "gratin" or scalloped potatoes; basically the same thing. You can easily make this a gluten-free dish by using rice flour and using ground up gluten-free crackers instead of bread crumbs. This has a little bit of prep work, so enlisting some help wouldn't be a bad idea. If you have a 13-year-old lying around, it's a fine opportunity to teach him/her how to peel and slice potatoes. Speaking of potatoes . . . this is probably a good time to remind folks that these root veggies are on the "Dirty Dozen" list, in fact, all root vegetables (carrots, turnips, etc) are. Because conventionally grown potatoes are sprayed with pesticides up to 5 times throughout the growing season, it is highly encouraged you only eat organic potatoes. The pesticides also seep into the soil where these starchy (and absorbent) veggies grow---another good reason to stick to organic!
Author: Epicurean Vegan
Ingredients
  • 7 russet potatoes, peeled and sliced thin
  • 1 large bunch of chard, stem and veins removed, then chopped
  • 6 green onion, sliced
  • 3 Tbs vegetable broth
  • 2 Tbs flour
  • 1-1/2 tsp Old Bay seasoning
  • ¼ tsp black pepper
  • Dash or two of nutmeg
  • ¼ tsp dry mustard
  • 1-1/2 C almond milk
  • ¾ C vegan mozzarella shreds
  • 2 slices of bread
  • 2 Tbs vegan margarine
Directions
  1. Preheat the oven to 350. Puree the two slices of bread and vegan margarine in the food processor; set aside. (This is a great way to use those heels of the loaf that no one seems to like). In a large bowl, combine the potatoes and green onion. Make sure the potato slices are well separated, otherwise they'll take forever to bake.
  2. Meanwhile, steam the chard for about 5-7 minutes. You don't want it too soft--just a little tender. Mix it in with potatoes and green onion.
  3. In a medium saucepan, bring the broth to a boil. Whisk in the flour, seasoning, pepper, nutmeg, and dry mustard. Whisk in the almond milk and bring to a boil. Stir constantly until it begins to thickens, about 5 minutes. Stir in ¼ C of the cheese.
  4. Pour the sauce over the veggies and mix well. Transfer to a 9"x13" baking pan.
  5. Top with the remaining cheese and the bread crumbs you made from the bread slices.
  6. Cover and bake for 40-45 minutes. Test the potatoes for doneness with a fork. Bake uncovered another 5 minutes. Enjoy!
3.5.3208

Filed Under: Dinners Tagged With: au gratin, baked, casserole, chard, easy, gratin, green onion, potatoes

Tortilla Lasagna

January 6, 2012 by epicureanvegan

Tortilla Lasagna -- Epicurean VeganThis was a smash hit with the family. The original recipe is from the Jan/Feb issue of Vegetarian Times, but I made a few changes and added some ingredients, such as green onion, cilantro, and black olives. Personally, if those three ingredients aren’t in a Mexican dish like this, don’t bother. Just saying . . . I really liked using flour tortillas, but feel free to use the corn variety, especially if you’d like to make a gluten-free version.

INGREDIENTS:
6, 8-inch flour tortillas
1 Tbs olive oil
1 small onion, chopped (1 cup)
2 Tbs chili powder (I used 1 Tbs ground cumin)
2 tsp ancho chile powder
2 cloves garlic, minced
2 C strained tomatoes, divided (I used a can of crushed tomatoes)
1, 15-oz can black beans, drained and rinsed
1 med chayote, peeled and diced or 2 med zucchinis, diced (I went with the zucchinis)
1/2 C fresh or frozen corn kernels
1-1/2 C Monterey Jack cheese, shredded (I used a mix of Daiya cheeses)
Optional ingredients: (totally worth it)
black olives, green onion, guacamole, Tofutti sour cream, salsa

DIRECTIONS:
Preheat oven to 350. Heat the olive oil in a large skillet. Add the onion and cook for about 5 minutes. Stir in the spices and garlic, and cook for 30 seconds. Add 1-1/2 cups of the tomatoes, black beans, zucchini, corn, and 1/2 cup of water.  Season with salt and pepper, if you’d like.

Tortilla Lasagna -- Epicurean Vegan

Cover and cook 10 minutes, or until the zucchini is tender. Meanwhile, place the tortillas on a large baking sheet and toast them for 5 minutes, turning once. Then, coat a 2″ deep by 8″ round cake pan with cooking spray and pour 1/4 cup of the tomatoes on the bottom and spread around. Lay one tortilla on the bottom; top with about 3/4 cup of the bean mixture and some cheese.

Tortilla Lasagna -- Epicurean Vegan

Repeat four more times, then top with last tortilla.

Tortilla Lasagna -- Epicurean Vegan

Spread the remaining tomatoes over the top and sprinkle on the last of cheese. If using, top with green onion and black olives.

Tortilla Lasagna -- Epicurean Vegan

Bake uncovered for 30-40 minutes, or until it is bubbly and the cheese is melted.

Tortilla Lasagna -- Epicurean Vegan

Tortilla Lasagna -- Epicurean Vegan

Top with some diced avocados or guacamole, fresh cilantro, and a dollop of Tofutti sour cream. Enjoy!

Tortilla Lasagna -- Epicurean Vegan

Tortilla Lasagna
 
Print
This was a smash hit with the family. The original recipe is from the Jan/Feb issue of Vegetarian Times, but I made a few changes and added some ingredients, such as green onion, cilantro, and black olives. Personally, if those three ingredients aren't in a Mexican dish like this, don't bother. Just saying . . . I really liked using flour tortillas, but feel free to use the corn variety, especially if you'd like to make a gluten-free version.
Author: Epicurean Vegan
Ingredients
  • 6, 8-inch flour tortillas
  • 1 Tbs olive oil
  • 1 small onion, chopped (1 cup)
  • 2 Tbs chili powder (I used 1 Tbs ground cumin)
  • 2 tsp ancho chile powder
  • 2 cloves garlic, minced
  • 2 C strained tomatoes, divided (I used a can of crushed tomatoes)
  • 1, 15-oz can black beans, drained and rinsed
  • 1 med chayote, peeled and diced or 2 med zucchinis, diced (I went with the zucchinis)
  • ½ C fresh or frozen corn kernels
  • 1-1/2 C Monterey Jack cheese, shredded (I used a mix of Daiya cheeses)
  • Optional ingredients: (totally worth it)
  • black olives, green onion, guacamole, Tofutti sour cream, salsa
Directions
  1. Preheat oven to 350. Heat the olive oil in a large skillet. Add the onion and cook for about 5 minutes. Stir in the spices and garlic, and cook for 30 seconds. Add 1-1/2 cups of the tomatoes, black beans, zucchini, corn, and ½ cup of water. Season with salt and pepper, if you'd like.
  2. Cover and cook 10 minutes, or until the zucchini is tender. Meanwhile, place the tortillas on a large baking sheet and toast them for 5 minutes, turning once. Then, coat a 2" deep by 8" round cake pan with cooking spray and pour ¼ cup of the tomatoes on the bottom and spread around. Lay one tortilla on the bottom; top with about ¾ cup of the bean mixture and some cheese.
  3. Repeat four more times, then top with last tortilla.
  4. Spread the remaining tomatoes over the top and sprinkle on the last of cheese. If using, top with green onion and black olives.
  5. Bake uncovered for 30-40 minutes, or until it is bubbly and the cheese is melted.
  6. Top with some diced avocados or guacamole, fresh cilantro, and a dollop of Tofutti sour cream. Enjoy!
3.5.3208

Filed Under: Dinners Tagged With: black beans, casserole, daiya, easy, flour tortillas, guacamole, Mexican, Mexican casserole, Mexican lasagna, tofutti

Zucchini and Kale Breakfast Frittata

January 4, 2012 by epicureanvegan

Zucchini and Kale Breakfast Frittata -- Epicurean VeganI haven’t made a breakfast frittata/casserole in a while and I was craving one. Plus, I had veggies that needed to get eaten before they went beyond the  point of recognition. Loaded with some of my favorite veggies,  I could have eaten the entire pan.

INGREDIENTS:
1 Field Roast sausage, Italian-style, thawed and crumbled
4 green onions, sliced
3-4 C torn kale (I used a red boar kale)
1 small zucchini, sliced thin
6-8 mushrooms, sliced
1 C crackers
1/3 C vegan cheddar shreds
1 small tomato, diced
1 Tbs olive oil
1 tsp garlic, minced

DIRECTIONS:
Preheat oven to 350. In a large skillet, heat the olive oil and garlic. Add the Field Roast, zucchini, and green onion. Cook until the zucchini begins to soften, 3-4 minutes.

Zucchini and Kale Breakfast Frittata -- Epicurean Vegan

Add the mushrooms and kale; cook another few minutes, or until the kale begins to wilt. Because kale is a heartier green, it doesn’t cook down as fast as spinach or chard. Crumble the crackers into the bottom of a pie plate and sprinkle half the cheese on top.

Zucchini and Kale Breakfast Frittata -- Epicurean Vegan

Pour the veggie mix into the pie plate.

Zucchini and Kale Breakfast Frittata -- Epicurean Vegan

Top with remaining cheese and the diced tomatoes.

Zucchini and Kale Breakfast Frittata -- Epicurean Vegan

Cover with foil and bake for 12-15 minutes. If you want crispier kale, cook uncovered. Enjoy!

Zucchini and Kale Breakfast Frittata -- Epicurean Vegan

Zucchini and Kale Breakfast Frittata
 
Print
I haven't made a breakfast frittata/casserole in a while and I was craving one. Plus, I had veggies that needed to get eaten before they went beyond the point of recognition. Loaded with some of my favorite veggies, I could have eaten the entire pan.
Author: Epicurean Vegan
Ingredients
  • 1 Field Roast sausage, Italian-style, thawed and crumbled
  • 4 green onions, sliced
  • 3-4 C torn kale (I used a red boar kale)
  • 1 small zucchini, sliced thin
  • 6-8 mushrooms, sliced
  • 1 C crackers
  • ⅓ C vegan cheddar shreds
  • 1 small tomato, diced
  • 1 Tbs olive oil
  • 1 tsp garlic, minced
Directions
  1. Preheat oven to 350. In a large skillet, heat the olive oil and garlic. Add the Field Roast, zucchini, and green onion. Cook until the zucchini begins to soften, 3-4 minutes.
  2. Add the mushrooms and kale; cook another few minutes, or until the kale begins to wilt. Because kale is a heartier green, it doesn't cook down as fast as spinach or chard. Crumble the crackers into the bottom of a pie plate and sprinkle half the cheese on top.
  3. Pour the veggie mix into the pie plate.
  4. Top with remaining cheese and the diced tomatoes.
  5. Cover with foil and bake for 12-15 minutes. If you want crispier kale, cook uncovered. Enjoy!
3.5.3208

Filed Under: Breakfasts Tagged With: brunch, casserole, daiya, fast and easy, Field Roast, frittata, kale, mushrooms, tomatoes

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

Vegan King Ranch Casserole

April 6, 2011 by epicureanvegan

Vegan King Ranch Casserole -- Epicurean VeganKelly at Vegan Thyme posted this recipe last week and knowing that the he-gans I live with love casseroles (especially of the Mexican kind), I figured this would be a winner over here. And no surprise, it was. The original recipe calls for Morning Star Vegan Chicken Strips, but I couldn’t find those—at least not the vegan ones. They make vegetarian ones, however. So I opted for Boca Chick Patties instead.

Vegan King Ranch Casserole -- Epicurean VeganThe great thing about this recipe that Kelly pointed out, is that you can use your favorite vegetables and seasonings—there’s no right/wrong way to make this casserole. Next time, I’ll add some guacamole or diced avocados on top, otherwise, it was perfect.

INGREDIENTS:
4 Boca Chicken Patties, slightly thawed and diced
1 large red bell pepper, diced
2 medium zucchini, sliced, then quartered
1 small onion, diced
2 tsp olive oil
12 corn tortillas, sliced into strips
1 C vegan shredded cheese (I used a mixture of pepper jack and cheddar)
1 C fresh cilantro, chopped
1 tsp cumin
1/2 tsp cayenne
Salt and pepper
4 scallions, sliced
1 C black olives, sliced
3 Tbs Earth Balance
3 Tbs flour
1-1/4 C almond milk
1/4 tsp nutmeg
Optional ingredients: Tofutti sour cream, salsa, avocados/guacamole
Vegan King Ranch Casserole -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 400. Lightly spray a 9×13 baking pan with cooking spray; set aside. I recommend having all the ingredients chopped, shredded and measured before you get started—it’ll just make things easier on you. In a large skillet, heat the olive oil. Add the bell pepper, zucchini, onion, and chick patties; cook 10 minutes. Stir in the cumin, cayenne, and cilantro.

Vegan King Ranch Casserole -- Epicurean VeganMeanwhile, in a small sauce pan, melt the margarine. Whisk in a tablespoon of flour to thicken it up. Gradually add the other two while whisking, forming a paste. Whisk in the milk and continue stirring over medium-high heat until it begins to thicken. Remove from heat and season with nutmeg, salt, and pepper.

Vegan King Ranch Casserole -- Epicurean VeganPour a third of the sauce onto the bottom of the baking pan and spread as evenly as you can. Next, add a layer of tortilla strips. There’s no rhyme or reason to this step—you can layer them down willy-nilly, just as long they evenly cover the bottom.

Vegan King Ranch Casserole -- Epicurean VeganPour half of the vegetable mixture on top of the tortilla strips, then another layer of tortilla strips. I then drizzled another third of the sauce on top.

Vegan King Ranch Casserole -- Epicurean VeganRepeat layers once more and then top with the vegan cheese, scallions, and black olives. Bake uncovered for 30 minutes. Let it cool 5 minutes before diving into it. Enjoy with sour cream, salsa, and/or guacamole on top.

Vegan King Ranch Casserole -- Epicurean Vegan

Vegan King Ranch Casserole
 
Print
Kelly at Vegan Thyme posted this recipe last week and knowing that the he-gans I live with love casseroles (especially of the Mexican kind), I figured this would be a winner over here. And no surprise, it was. The original recipe calls for Morning Star Vegan Chicken Strips, but I couldn't find those---at least not the vegan ones. They make vegetarian ones, however. So I opted for Boca Chick Patties instead. The great thing about this recipe that Kelly pointed out, is that you can use your favorite vegetables and seasonings---there's no right/wrong way to make this casserole. Next time, I'll add some guacamole or diced avocados on top, otherwise, it was perfect.
Author: Epicurean Vegan
Ingredients
  • 4 Boca Chicken Patties, slightly thawed and diced
  • 1 large red bell pepper, diced
  • 2 medium zucchini, sliced, then quartered
  • 1 small onion, diced
  • 2 tsp olive oil
  • 12 corn tortillas, sliced into strips
  • 1 C vegan shredded cheese (I used a mixture of pepper jack and cheddar)
  • 1 C fresh cilantro, chopped
  • 1 tsp cumin
  • ½ tsp cayenne
  • Salt and pepper
  • 4 scallions, sliced
  • 1 C black olives, sliced
  • 3 Tbs vegan margarine
  • 3 Tbs flour
  • 1-1/4 C almond milk
  • ¼ tsp nutmeg
  • Optional ingredients: Tofutti sour cream, salsa, avocados/guacamole
Directions
  1. Preheat oven to 400. Lightly spray a 9x13 baking pan with cooking spray; set aside. I recommend having all the ingredients chopped, shredded and measured before you get started---it'll just make things easier on you. In a large skillet, heat the olive oil. Add the bell pepper, zucchini, onion, and chick patties; cook 10 minutes. Stir in the cumin, cayenne, and cilantro.
  2. Meanwhile, in a small sauce pan, melt the margarine. Whisk in a tablespoon of flour to thicken it up. Gradually add the other two while whisking, forming a paste. Whisk in the milk and continue stirring over medium-high heat until it begins to thicken. Remove from heat and season with nutmeg, salt, and pepper.
  3. Pour a third of the sauce onto the bottom of the baking pan and spread as evenly as you can. Next, add a layer of tortilla strips. There's no rhyme or reason to this step---you can layer them down willy-nilly, just as long they evenly cover the bottom.
  4. Pour half of the vegetable mixture on top of the tortilla strips, then another layer of tortilla strips. I then drizzled another third of the sauce on top.
  5. Repeat layers once more and then top with the vegan cheese, scallions, and black olives. Bake uncovered for 30 minutes. Let it cool 5 minutes before diving into it. Enjoy with sour cream, salsa, and/or guacamole on top.
3.5.3208

Filed Under: Dinners Tagged With: bell pepper, Boca, casserole, dairy-free, easy, Mexican, onion, Vegan, zucchini

Field Roast and Sweet Potato Breakfast Casserole

April 3, 2011 by epicureanvegan

Field Roast and Sweet Potato Breakfast Casserole -- Epicurean VeganYesterday’s nearly 80 degree day turned to a cloudy and soon-to-be rainy day today, so a breakfast casserole seemed quite appropriate for the morning. It didn’t disappoint and has proved to be ideal for a cozy day in. Turn it into a breakfast burrito by wrapping some up in a flour tortilla.

INGREDIENTS:
1 Tbs olive oil
1 small sweet potato, peeled and diced
3 small russet potatoes, diced
1 large red bell pepper, chopped
1 C mushrooms, chopped
2 Chipotle-flavored Field Roast sausages
1-1/2 C fresh spinach, chopped
1/2 pkg silken tofu
1/3 C nutritional yeast flakes
8-oz vegan pepper jack, or other favorite vegan cheeze, shredded
1/2 C Tofutti sour cream
3/4 C almond milk
1/4 to 1/3 C panko bread crumbs

DIRECTIONS:
Preheat oven to 350. Lightly spray a 13″x9″ baking pan with cooking spray; set aside. In a large skillet, heat the olive oil and add all of the potatoes. Cook, covered, on medium heat for 15 minutes, or until they just begin to soften (stir them often).

Field Roast and Sweet Potato Breakfast Casserole -- Epicurean VeganAdd the bell pepper and Field Roast; cook another 5 minutes. Meanwhile, in a large bowl, whisk together the tofu, cheeze, sour cream, nutritional yeast, and almond milk. Stir in the spinach.

Field Roast and Sweet Potato Breakfast Casserole -- Epicurean VeganAdd the mushrooms to the skillet and cook until they begin to soften, 2-3 minutes.

Field Roast and Sweet Potato Breakfast Casserole -- Epicurean VeganThen combine the potato mixture to the tofu mixture and stir well to combine. Pour mixture in the pan and top with the panko.

Field Roast and Sweet Potato Breakfast Casserole -- Epicurean VeganCover and bake for 30 minutes. Uncover and bake another 5 minutes. Let sit a few minutes, then dig in and enjoy!

Field Roast and Sweet Potato Breakfast Casserole -- Epicurean Vegan

Field Roast and Sweet Potato Breakfast Casserole
 
Print
Yesterday's nearly 80 degree day turned to a cloudy and soon-to-be rainy day today, so a breakfast casserole seemed quite appropriate for the morning. It didn't disappoint and has proved to be ideal for a cozy day in. Turn it into a breakfast burrito by wrapping some up in a flour tortilla.
Author: Epicurean Vegan
Ingredients
  • 1 Tbs olive oil
  • 1 small sweet potato, peeled and diced
  • 3 small russet potatoes, diced
  • 1 large red bell pepper, chopped
  • 1 C mushrooms, chopped
  • 2 Chipotle-flavored Field Roast sausages
  • 1-1/2 C fresh spinach, chopped
  • ½ pkg silken tofu
  • ⅓ C nutritional yeast flakes
  • 8-oz vegan pepper jack, or other favorite vegan cheeze, shredded
  • ½ C Tofutti sour cream
  • ¾ C almond milk
  • ¼ to ⅓ C panko bread crumbs
Directions
  1. Preheat oven to 350. Lightly spray a 13"x9" baking pan with cooking spray; set aside. In a large skillet, heat the olive oil and add all of the potatoes. Cook, covered, on medium heat for 15 minutes, or until they just begin to soften (stir them often).
  2. Add the bell pepper and Field Roast; cook another 5 minutes. Meanwhile, in a large bowl, whisk together the tofu, cheeze, sour cream, nutritional yeast, and almond milk. Stir in the spinach.
  3. Add the mushrooms to the skillet and cook until they begin to soften, 2-3 minutes.
  4. Then combine the potato mixture to the tofu mixture and stir well to combine. Pour mixture in the pan and top with the panko.
  5. Cover and bake for 30 minutes. Uncover and bake another 5 minutes. Let sit a few minutes, then dig in and enjoy!
3.5.3208

Filed Under: Breakfasts Tagged With: bake, bell pepper, brunch, casserole, comfort food, easy, Field Roast, mushrooms, potatoes, Sweet potatoes, tofu, veggie bake

Vegan Shepards Pie

February 22, 2011 by epicureanvegan

Vegan Shepards Pie -- Epicurean VeganThis is actually easier to make than you would think. You can nuke 2 large potatoes, or use frozen ones (thawed, of course). I used edamame for some added protein, but feel free to use peas if your prefer. Easier, healthier, comfort food.

INGREDIENTS:
1 bag Boca Crumbles
1 small onion, diced
1-1/2 C cremini mushrooms, sliced
1 C edamame, thawed if frozen
1 C vegetable broth
2 C mashed potatoes
1/4 C almond milk
2 tsp dried chives
1 tsp dried parsley
1 clove garlic, minced
Salt and pepper
1/2 C vegan mozzarella, shredded
Vegan margarine

Vegan Shepards Pie -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 350. In a large skillet heat the vegetable broth and add the onions and Boca crumbles. Cover and let simmer over a low-medium heat, season with salt and pepper; stirring occasionally. After about 10 minutes, add the mushrooms and edamame. Cover again for 5 minutes.

Vegan Shepards Pie -- Epicurean VeganMeanwhile, add the potatoes, milk, mozzarella, chives, parsley, and garlic in a mixer and cream until slightly smooth.

Vegan Shepards Pie -- Epicurean VeganLightly grease a 9×13″ baking dish with a little vegan margarine.  Pour the Boca mixture into the bottom of the pan and spread out evenly. Next, layer on the mashed potato mixture and spread evenly over the top.

Vegan Shepards Pie -- Epicurean Vegan

Bake uncovered for 30 minutes. Enjoy!

Vegan Shepards Pie
 
Print
This is actually easier to make than you would think. You can nuke 2 large potatoes, or use frozen ones (thawed, of course). I used edamame for some added protein, but feel free to use peas if your prefer. Easier, healthier, comfort food.
Author: Epicurean Vegan
Ingredients
  • 1 bag Boca Crumbles
  • 1 small onion, diced
  • 1-1/2 C cremini mushrooms, sliced
  • 1 C edamame, thawed if frozen
  • 1 C vegetable broth
  • 2 C mashed potatoes
  • ¼ C almond milk
  • 2 tsp dried chives
  • 1 tsp dried parsley
  • 1 clove garlic, minced
  • Salt and pepper
  • ½ C vegan mozzarella, shredded
  • Vegan margarine
Directions
  1. Preheat oven to 350. In a large skillet heat the vegetable broth and add the onions and Boca crumbles. Cover and let simmer over a low-medium heat, season with salt and pepper; stirring occasionally. After about 10 minutes, add the mushrooms and edamame. Cover again for 5 minutes.
  2. Meanwhile, add the potatoes, milk, mozzarella, chives, parsley, and garlic in a mixer and cream until slightly smooth.
  3. Lightly grease a 9x13" baking dish with a little vegan margarine. Pour the Boca mixture into the bottom of the pan and spread out evenly. Next, layer on the mashed potato mixture and spread evenly over the top.
  4. Bake uncovered for 30 minutes. Enjoy!
3.5.3208

Filed Under: Dinners Tagged With: casserole, comfort food, Edamame, fast and easy, mashed potatoes, Shepards pie, Vegan

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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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