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Gluten-Free & Vegan Mexican Casserole

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Gluten-Free and Vegan Mexican Casserole -- Epicurean VeganI’m fortunate I don’t have a gluten intolerance (even though seitan bothers me). I can’t imagine eliminating gluten from my diet as well, but I am starting to realize that it’s not that difficult to make something vegan and gluten-free, like this delicious casserole.

INGREDIENTS:
8-oz quinoa pasta, any variety
3 bell peppers, diced (I used one red, one yellow, and one orange)
1 medium red onion, diced
2 C mushrooms, sliced
1 15-oz can diced tomatoes
1 15-oz can black beans, drained
1 6-oz can tomato paste
4-5 green onion, sliced
1-2 Tbs olive oil
Daiya cheese, any flavor
2-1/2 C Corn chips or gluten-free crackers
Optional ingredients: 1-2 C fresh chopped cilantro, 1-2 C black olives, diced avocados, salsa, jalapenos, green chilies, Tofutti sour cream
Taco seasoning packet or make your own: (This is a mild version, so you may want to add more chili powder for a added kick)
1 Tbs chili powder
2 tsp onion powder
1 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp sugar
1/2 tsp salt

DIRECTIONS:
Preheat oven to 350. If making the seasoning, combine the ingredients and set aside. Cook pasta in boiling water for 8-10 minutes—not too long, or it’ll get mushy. In a large skillet, heat the olive oil and add the peppers and onions.

Gluten-Free and Vegan Mexican Casserole -- Epicurean Vegan

Cook for about 10 minutes, until they are slightly soft. Add the mushrooms and half of the seasonings; cook another 5 minutes.

Gluten-Free and Vegan Mexican Casserole -- Epicurean Vegan

Meanwhile, in a large bowl, stir together the tomato paste and diced tomatoes until well combined. Stir in the black beans and the rest of the seasonings. Stir the tomato mixture into the pepper mixture and combine well.

Gluten-Free and Vegan Mexican Casserole -- Epicurean Vegan

Using the same bowl as the tomato mixture, combine the pasta and vegetable mixture and stir well to combine. Line the bottom of a 15″ baking dish with corn chips or gluten free crackers, then spread on a layer of Daiya cheese. Pour the vegetable mixture on the chips.

Gluten-Free and Vegan Mexican Casserole -- Epicurean Vegan

Top with more Daiya cheese and green onion. Bake for 20 minutes. Serve with a dollop of Tofutti sour cream and enjoy!

Gluten-Free & Vegan Mexican Casserole
 
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I'm fortunate I don't have a gluten intolerance (even though seitan bothers me). I can't imagine eliminating gluten from my diet as well, but I am starting to realize that it's not that difficult to make something vegan and gluten-free, like this delicious casserole.
Author:
Ingredients
  • 8-oz quinoa pasta, any variety
  • 3 bell peppers, diced (I used one red, one yellow, and one orange)
  • 1 medium red onion, diced
  • 2 C mushrooms, sliced
  • 1 15-oz can diced tomatoes
  • 1 15-oz can black beans, drained
  • 1 6-oz can tomato paste
  • 4-5 green onion, sliced
  • 1-2 Tbs olive oil
  • Daiya cheese, any flavor
  • 2-1/2 C Corn chips or gluten-free crackers
  • Optional ingredients: 1-2 C fresh chopped cilantro, 1-2 C black olives, diced avocados, salsa, jalapenos, green chilies, Tofutti sour cream
  • Taco seasoning packet or make your own: (This is a mild version, so you may want to add more chili powder for a added kick)
  • 1 Tbs chili powder
  • 2 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp sugar
  • ½ tsp salt
Directions
  1. Preheat oven to 350. If making the seasoning, combine the ingredients and set aside. Cook pasta in boiling water for 8-10 minutes---not too long, or it'll get mushy. In a large skillet, heat the olive oil and add the peppers and onions.
  2. Cook for about 10 minutes, until they are slightly soft. Add the mushrooms and half of the seasonings; cook another 5 minutes.
  3. Meanwhile, in a large bowl, stir together the tomato paste and diced tomatoes until well combined. Stir in the black beans and the rest of the seasonings. Stir the tomato mixture into the pepper mixture and combine well.
  4. Using the same bowl as the tomato mixture, combine the pasta and vegetable mixture and stir well to combine. Line the bottom of a 15" baking dish with corn chips or gluten free crackers, then spread on a layer of Daiya cheese. Pour the vegetable mixture on the chips.
  5. Top with more Daiya cheese and green onion. Bake for 20 minutes. Serve with a dollop of Tofutti sour cream and enjoy!

 

Mushroom and Spinach Manicotti

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Mushroom and Spinach Manicotti -- Epicurean VeganIt’s hard not to please the family with this simple, flavorful dish. Many people think that vegans can’t enjoy Italian food because the cheese factor, but in reality, it’s so simple to veganize. I use my go-to ricotta cheese recipe and Daiya cheese is really delicious, so there’s not reason herbivores can’t indulge in their favorite pasta dishes!

INGREDIENTS:
12-13 manicotti shells
1 jar marinara sauce
1-1/2 C sliced mushrooms
2 C chopped fresh spinach
1 tsp olive oil
2 tsp garlic, minced
1/2 C diced onion
1/2 C Daiya mozzarella
Tofu Ricotta:
1 14-oz pkg extra firm tofu, drained and pressed
1/3 C nutritional yeast
1 C fresh basil
2 Tbs fresh rosemary
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice

DIRECTIONS:
Preheat oven to 350. Cook the pasta until just al dente—it will cook more in the sauce while in the oven. Meanwhile, combine all of the ricotta ingredients in a food processor and blend well. In a small saucepan, heat the olive oil and garlic and add the onion. Cook under tender, about 5-7 minutes. Add the mushrooms and cook another 5 minutes.

Mushroom and Spinach Manicotti -- Epicurean Vegan

Combine the tofu mixture and the mushroom mixture in a medium bowl. Stir in the spinach.

Mushroom and Spinach Manicotti -- Epicurean Vegan

Pour about a half the sauce on the bottom of a 9×13″ pan; spread evenly. Using your hands or a spoon, stuff each manicotti shell and place in pan. Cover with the rest of the sauce and sprinkle the cheese on top.

Mushroom and Spinach Manicotti -- Epicurean Vegan

Cover and bake for 30 minutes. Uncover and bake another 5-7 minutes. Let it sit for 5 minutes before serving. Enjoy!

Mushroom and Spinach Manicotti
 
Print
It's hard not to please the family with this simple, flavorful dish. Many people think that vegans can't enjoy Italian food because the cheese factor, but in reality, it's so simple to veganize. I use my go-to ricotta cheese recipe and Daiya cheese is really delicious, so there's not reason herbivores can't indulge in their favorite pasta dishes!
Author:
Ingredients
  • 12-13 manicotti shells
  • 1 jar marinara sauce
  • 1-1/2 C sliced mushrooms
  • 2 C chopped fresh spinach
  • 1 tsp olive oil
  • 2 tsp garlic, minced
  • ½ C diced onion
  • ½ C Daiya mozzarella
  • Tofu Ricotta:
  • 1 14-oz pkg extra firm tofu, drained and pressed
  • ⅓ C nutritional yeast
  • 1 C fresh basil
  • 2 Tbs fresh rosemary
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 Tbs lemon juice
Directions
  1. Preheat oven to 350. Cook the pasta until just al dente---it will cook more in the sauce while in the oven. Meanwhile, combine all of the ricotta ingredients in a food processor and blend well. In a small saucepan, heat the olive oil and garlic and add the onion. Cook under tender, about 5-7 minutes. Add the mushrooms and cook another 5 minutes.
  2. Combine the tofu mixture and the mushroom mixture in a medium bowl. Stir in the spinach.
  3. Pour about a half the sauce on the bottom of a 9x13" pan; spread evenly. Using your hands or a spoon, stuff each manicotti shell and place in pan. Cover with the rest of the sauce and sprinkle the cheese on top.
  4. Cover and bake for 30 minutes. Uncover and bake another 5-7 minutes. Let it sit for 5 minutes before serving. Enjoy!

 

Savory Asparagus Tart

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Savory Asparagus Tart -- Epicurean VeganWhen I open my own vegan restaurant, this tart will be a signature item on the menu! And look, I’m sharing my secret recipe with all of you now! The Husband was on a conference call when I took this out of the oven and took a bite. You have no idea how difficult it was to not eat his portion; he would have never known. But of course, I couldn’t do that to him—it’s a recipe you’ll want to share and enjoy with others.

INGREDIENTS:
1 puff pastry dough, thawed
1 C Daiya or other vegan cheeze, shredded
1 bunch asparagus
2 Tbs olive oil
1-1/2 tsp truffle oil
Salt and pepper, to taste

DIRECTIONS:
Preheat oven to 400. Roll the pastry sheet out to about 11″x7″. Place onto a baking sheet. Using a fork, puncture the dough all over.

Bake for 5 minutes, or until it begins to brown. You may need to press down on the dough with a spoon if it puffed up in places.

Sprinkle the cheese onto the dough, then line the asparagus—close together—on top. I just cut the stalks in half (after cutting of the thick ends) and placed them like so:

Savory Asparagus Tart -- Epicurean Vegan

In a small bowl, whisk together the olive oil, truffle oil, salt, and pepper. Brush the mixture onto the asparagus , thoroughly coating the tops. Bake for 20 minutes, or until the edges of the tart begin to brown. Remove from the pan (I used two spatulas on either end) and transfer to a large cutting board. Cut into squares and enjoy!

Savory Asparagus Tart -- Epicurean Vegan

Savory Asparagus Tart
 
Print
When I open my own vegan restaurant, this tart will be a signature item on the menu! And look, I'm sharing my secret recipe with all of you now! The Husband was on a conference call when I took this out of the oven and took a bite. You have no idea how difficult it was to not eat his portion; he would have never known. But of course, I couldn't do that to him---it's a recipe you'll want to share and enjoy with others.
Author:
Ingredients
  • 1 puff pastry dough, thawed
  • 1 C Daiya or other vegan cheeze, shredded
  • 1 bunch asparagus
  • 2 Tbs olive oil
  • 1-1/2 tsp truffle oil
  • Salt and pepper, to taste
Directions
  1. Preheat oven to 400. Roll the pastry sheet out to about 11"x7". Place onto a baking sheet. Using a fork, puncture the dough all over.
  2. Bake for 5 minutes, or until it begins to brown. You may need to press down on the dough with a spoon if it puffed up in places.
  3. Sprinkle the cheese onto the dough, then line the asparagus---close together---on top. I just cut the stalks in half (after cutting of the thick ends) and placed them in rows on the puff pastry.
  4. In a small bowl, whisk together the olive oil, truffle oil, salt, and pepper. Brush the mixture onto the asparagus , thoroughly coating the tops. Bake for 20 minutes, or until the edges of the tart begin to brown. Remove from the pan (I used two spatulas on either end) and transfer to a large cutting board. Cut into squares and enjoy!

Boca Enchiladas

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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

Product Review: Tofurky Vegan Cheese Pizza

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For the Sixth Grader, finding a tasty vegan pizza is a must. Pizza parties are a thing of the past for him, so I think it’s important for him to have this treat every now and again.

Tofurky claims that this is the “1st Non-Dairy Cheese That Really Melts”. Well, they use Daiya cheese, just like Amy’s Mac and Cheeze so that is promising!  The 12-oz frozen pizza will cost you $6.79 at Vitamin Cottage Grocers, but $8.99 at Whole Foods (gee . . .big surprise). I certainly don’t think that’s right to pay that much for a frozen pizza. Unfortunately, I think that’s one of the reasons why vegan food gets a bad rap as being more expensive. But I think the more people eat vegan, the cheaper the products will become.  (The Sixth Grader, of course has no problem with the price . . . 😉 )

You bake it at 420 for 11-12 minutes (10 was perfect). It was quite good! They don’t skimp on the cheese and like they claim, it melts beautifully. Very impressive.

A third of the pizza contains 240 calories, 2 grams of saturated fat, NO CHOLESTEROL, and less sodium than regular cheese pizza.

Overall, this is a great choice for a vegan pizza, if you don’t mind the price tag.

Product Review: Amy’s Rice Macaroni with Dairy Free Cheeze

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When I saw that this product made it as a readers’ fave in the latest issue of Vegetarian Times, I did a tentative happy-vegan-food dance. It sounded promising, especially since it’s made with Daiya cheese. Plus, it’s gluten-free. So I picked one up for $3.69. It was practically burning a hole through my reusable grocery bag on the way home. I couldn’t get it in the microwave fast enough. Then the moment of truth . . .

I did a full-fledged, unadulterated, happy-vegan-food dance like no other. Never in my life would I have thought there’d be a delicious vegan mac and cheese that rivals that of the real deal. Unbelievable. Even The Husband was hovering, hoping that I would share more than just the one tiny bite I had given him. No way.

Oh, man. Good stuff. It took me a few minutes to recover and wipe the cheeze from my face–I was not above licking the cardboard dish clean, nor am I embarrassed to admit that. It was creamy and tasted just like the real thing. You can cook it in the oven for 25-30 minutes (I had no patience for that) or in the microwave for about 4 minutes.

Alas, like everything delicious, it comes with a price. One 8-ounce container brings with it 520 calories (I better go for another run today), but it’s actually comparable to regular mac n’ cheese. Total fat: 22g, 5g of saturated fat and no trans fat Sodium: 740mg, Carbs: 72g, Protein: 8g, but hey, NO cholesterol! 🙂 Overall, with no dairy, no soy and no gluten, it’s an indulgence I can handle every once in a while. (Glad I bought two)!

Vegan White Sauce and Pasta

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Vegan White Sauce and Pasta -- Epicurean VeganThis is probably my favorite vegan white sauce—it doesn’t taste fake and I think even non-vegans would have a tough time complaining about this one. It’s simple to make and versatile. I added diced mushrooms, but feel free to add other veggies, or just serve it plain over pasta. I like to serve it with a little sprinkle of Daiya cheese and I made garlic toasts out of leftover buns—a great meal!

INGREDIENTS:
1/4 C Earth Balance
1/2 C minced shallots
3 Tbs all-purpose flour
1 Tbs dry white wine
1 C vegetable broth
2 C unsweetened soy milk
Dash ground nutmeg
1 bay leaf
Salt and ground white pepper

DIRECTIONS:
I recommend having all the ingredients measured out and ready to go–it’ll be a lot easier. In a medium sauce pan, heat the margarine over medium heat. Add the shallot and cook until softened, about 4 minutes. Do not brown. Stir in the flour until it is absorbed. Stir in the wine, broth, soy milk, nutmeg, and bay leaf and cook, stirring until thickened, about 5 minutes. (For me, after about 12 minutes it had not thickened, so I resorted to ever-trusty tablespoon of cornstarch and 1/4 C of broth mixture–worked immediately). Remove the bay leaf and discard. Here, the recipe says to transfer to a food processor or blender and blend until smooth, which baffled me since the sauce was pretty smooth already. If the shallots weren’t minced finely enough, I could understand, but after thinking about it, I opted to not have to clean the food processor, too. Maybe something spectacular was to happen and I missed out, but I decided to take my chances. It turned out great. I added about 1-1/2 C of diced mushrooms and removed from the heat. Season with salt and white pepper to taste.

Vegan White Sauce and Pasta -- Epicurean VeganDuring all this, I cooked up some fettuccine and made up some garlic toast with some leftover sandwich buns by spreading them with some Earth Balance, sprinkling on some garlic salt and Daiya mozzarella cheese. Under the broiler for about 2-3 minutes, they came out great. Enjoy!

Recipe source: 1000 Vegan Recipes

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