vegetarian Archives - Page 3 of 3

Hash Brown Casserole 2

April 2, 2010 by epicureanvegan

UPDATE (2/3/14): I’ve made this so many times–it’s a great brunch side dish but I’ve discovered it’s even better to saute the hash browns and onions beforehand. Yes, it makes more work, but I tend to make this up the night before so that I can just toss it in the oven in the morning. I think it’s worth the extra effort 🙂

INGREDIENTS:
1 16-oz bag frozen hash browns
1 C vegan cheddar, shredded
1 C vegan pepper jack cheese, shredded
1/2 pkg Silken tofu, extra firm, crumbled
1-1/2 C fresh spinach, chopped
1/2 a large yellow onion, chopped
6-oz Tofutti sour cream
1/2 C soy milk (or any nondairy milk of your choice)
1 tsp garlic salt
1/4-1/2 tsp ground black pepper
1/4-2/3 C bread crumbs

DIRECTIONS:
Preheat oven to 350 and lightly oil a 9×13″ baking pan. In a large bowl, combine both cheeses, tofu, onion, sour cream, soy milk, garlic salt, and pepper. Stir in the hash browns and spinach and spread evenly into the prepared pan.

Cover with foil and bake for 40-45 mins. Sprinkle with bread crumbs and bake uncovered for another 10-15 mins until slightly browned. Enjoy!

Hash Brown Casserole 2

Cook time

60 mins

Total time

1 hour

No one will ever know this is vegan! This is creamier than version 1 and takes a bit more time, but worth it, especially when even your non-vegan friends and family will love it. I think 1-1/2 C of sliced mushrooms would be a great addition and I'll also add ½ cup of nutritional yeast for a dose of B vitamins. UPDATE (2/3/14): I've made this so many times--it's a great brunch side dish but I've discovered it's even better to saute the hash browns and onions beforehand. Yes, it makes more work, but I tend to make this up the night before so that I can just toss it in the oven in the morning. I think it's worth the extra effort 🙂

Author: Epicurean Vegan

Serves: 8

Ingredients

1 16-oz bag frozen hash browns
1 C vegan cheddar, shredded
1 C vegan pepper jack cheese, shredded
½ pkg Silken tofu, extra firm, crumbled
1-1/2 C fresh spinach, chopped
½ a large yellow onion, chopped
6-oz Tofutti sour cream
½ C soy milk (or any nondairy milk of your choice)
1 tsp garlic salt
¼-1/2 tsp ground black pepper
¼-2/3 C bread crumbs

Directions

Preheat oven to 350 and lightly oil a 9x13" baking pan.
In a large bowl, combine both cheeses, tofu, onion, sour cream, soy milk, garlic salt, and pepper. Stir in the hash browns and spinach and spread evenly into the prepared pan.
Cover with foil and bake for 40-45 mins.
Sprinkle with bread crumbs and bake uncovered for another 10-15 mins until slightly browned. Enjoy!

Potato-and-Artichoke-Stuffed Portobello Mushrooms

March 29, 2010 by epicureanvegan

Oh man…these are a mashed potato-lover’s dream. And portobellos?! Forget about it…I’m sold.

INGREDIENTS:
1 lb Yukon Gold potatoes, peeled and cut into 1/2″ dice (about 4 small potatoes)
1 Tbs vegan margarine, like Earth Balance
2 Tbs nutritional yeast
Salt and ground black pepper
1-1/2 C canned or cooked frozen artichoke hearts, finely diced (I used canned)
2 Tbs olive oil
1/2 C minced onion
3 garlic cloves, minced
1 tsp fresh minced thyme or 1/2 tsp dried
4 large Portobello mushroom caps, lightly rinsed, patted dry, gills removed
1/2 tsp sweet paprika

DIRECTIONS:
Steam the potatoes until tender, about 15 mins. Transfer the steamed potatoes to a large bowl. Add the margarine, nutritional yeast, and salt and pepper to taste. Mash well, then add the artichokes. Stir to combine.

Preheat oven to 375. Lightly oil a 9×13″ baking pan and set aside. In a small saucepan, heat 1 Tbs of oil over medium heat (I did this while the potatoes were steaming). Add the onion, cover, and cook until softened, about 5 mins. Add the garlic and cook, uncovered, 1 min longer. Add the thyme and salt and pepper to taste. Cook for 5 mins to blend the flavors. Stir the onion mixture into the potatoes and mix until well blended.

Carefully spoon the stuffing mixture into the mushroom caps, packing them tightly and smoothing the tops. Transfer the stuffed mushrooms to the prepared baking pan and drizzle with the remaining Tbs of olive oil. Sprinkle with paprika, cover tightly with foil, and bake until the mushrooms have softened and the stuffing is hot, about 20 mins. Uncover and cook until the stuffing is lightly browned, about 10 mins longer. Serve immediately and enjoy!

Recipe source: 1000 Vegan Recipes

Seitan Meatballs

March 22, 2010 by epicureanvegan

One bite and these “meat”balls were an instant favorite that I’ll be making often. They’re actually quite easy to make and prep time was only about 10 mins at the most. The recipe is from Vegetarian Times and includes a sauce recipe, which I didn’t have time for, so I just used jarred sauce. Already looking forward to the leftovers for lunch tomorrow…

INGREDIENTS:
1-16-oz pkg. seitan (I used 2-8oz pkgs of Westsoy’s beef-style seitan–in the red box)
1/2 C pecans
1/2 C whole wheat breadcrumbs (used regular–couldn’t find whole wheat)
1/4 C chopped fresh parsley
1/4 C chopped fresh basil
1/8 tsp dried oregano
3 cloves garlic, minced (1 Tbs)
3 Tbs olive oil, divided
1 tsp low-sodium soy sauce
1 tsp egg replacer powder
16-oz pasta
1 jar of your favorite spaghetti sauce

DIRECTIONS:
Preheat oven to 400. Coat baking sheet with cooking spray (I used foil and sprayed that–baked-on cooking spray is a pain to scrub off of baking sheets)! Crumble seitan in food processor . Add pecans; pulse to blend.

Transfer to a bowl. Stir in breadcrumbs, herbs, garlic, 1 Tbs olive oil, and soy sauce. Whisk egg replacer with 1/4 C water until frothy; fold into seitan mixture.

Shape mixture into 18 (I got 20) balls. Place on prepared baking sheet, and brush with remaining 2 Tbs oil.

Bake 20 mins, turning once, or until crusty and lightly browned. I didn’t bother turning them and they turned out great.

Meanwhile, cook pasta according to package instructions. Drain and divide among serving bowls. Top with sauce and meatballs. Enjoy!

UPDATE: These made GREAT meatball sandwiches!

Product Review: Boca Meatless Ground Crumbles

March 21, 2010 by epicureanvegan

These have been sitting in my freezer for a couple of weeks and so I finally got around to using them. I decided to make tacos with the crumbles and typically, I would add 1/2 a large onion, chopped to the pan, but I forgot. Oops. (I guess I was too focused on the review)!

The crumbles come out of the bag resembling frozen, cooked ground beef and breaks up easily in the pan. The back of the packages recommends adding to a skillet, sprayed generously with cooking spray. I used a Tbs of olive oil. Within 10-12 minutes, the crumbles were heated through and gave off an almost sweet, cinnamon-y smell. But the crumbles didn’t taste like it–in fact, there wasn’t much taste to them. I certainly recommend using a taco seasoning when making tacos–or any other seasoning when using these crumbles–they’re kinda bland. Fortunately though, they also don’t taste fake, or rubbery like some vegan meat. Overall, I was very impressed.

For around $4 for 12-oz, “ground beef” tacos are back, baby!

The tacos didn’t taste “altered” at all. Packed with Tofutti sour cream, vegan cheddar, diced avocado, lettuce and salsa, these were delicious, satisfying and very meat-like.

And here comes the really good part: These meatless ground crumbles have only 0.5g of unsaturated fat per serving–that’s 90% less fat than ground beef!! Not only that, there are 13 grams of protein per serving! It seems like a no-brainer.

As we were chowing down, we were listing off the different meals we could use these bodacious crumbles in:

Burritos

Lasagna

Enchilades

Tostadas

Chili

Taco salad (the back of the package features a recipe for this)

Really….these crumbles would work for anything requiring ground beef.

Check out Boca’s site for more info and ingredient list.

Hash Brown Casserole 2

Potato-and-Artichoke-Stuffed Portobello Mushrooms

Seitan Meatballs

Product Review: Boca Meatless Ground Crumbles

Categories

Archives

Popular Posts