Vegan Rella Archives - Epicurean Vegan

Oh my gosh, this was delicious!! The flavors of the Field Roast sausage and Vegan Rella, really made this dish. This was the first time I used Vegan Rella’s cheddar flavor and like the mozzarella variety, I was in love at first bite. It is truly the best-tasting vegan cheese out there and it melts like it’s nobody’s biz. Combined with the Field Roast, there’s no need to add any other seasonings, which is always a time and money saver!

INGREDIENTS:
Olive oil
1-1/2 C red potatoes, diced small
1-1/2 C kale, stemmed and chopped
1 Field Roast sausage link, Mexican Chipotle flavor, crumbled
1 C cracker crumbs
1 large tomato, diced
1-1/2 C Vegan Rella, shredded

DIRECTIONS:
Preheat oven to 375. In a large skillet, heat some olive oil and cook the potatoes until they begin to soften and brown. Add the Field Roast and kale and cook a few minutes more, covered, until the kale starts to wilt. Layer the crackers on the bottom of a pie plate and sprinkle some cheeze on the crackers. (Vegan Rella can be pretty sticky, so don’t knock yourself out trying to spread it too much).

Transfer the potato mixture to the pie plate and spread evenly.

Sprinkle on the rest of the cheeze and then the diced tomato.

Cover and bake for 10 minutes. Let sit a few minutes before digging into it. Enjoy! (And btw, thanks, Field Roast for the FB shout out–as you know, I LOVE your products and I’m hoping to get my local health food stores to carry more of them)!

I needed to come up with an appetizer to feed a crowd, so I came up with my own vegan version of stuffed mushrooms. They were pretty easy to make and were gone in no time. Another great ingredient to add is a couple of Field Roast Italian Sausages–just thaw, chop and add to the food processor with the bell pepper.

INGREDIENTS:
About 30 mushrooms, washed and stems reserved
2 cloves garlic, minced
1 red bell pepper
5 green onions
3-4 Tbs Earth Balance margarine, divided
1/2 C bread crumbs
6″ of a garlic scape
Salt and pepper, to taste
1/2 to 1 tsp cayenne pepper
3/4 C vegan mozzarella (like Vegan Rella), shredded

DIRECTIONS:
Preheat oven to 325. Saute the mushroom caps in 2 tablespoons of margarine until they just begin to brown on each side. Then set aside.

Chop up the mushroom stems, red bell pepper, green onions and scape. Here’s a scape:

Add all four to a food processor and chop up until fine:

Transfer to the same pan that you used to saute the mushrooms caps in, and saute the pepper mixture in 2-3 tablespoons of margarine for 3-4 minutes. Add bread crumbs, salt, pepper, and cayenne.