Came up with new vegetarian recipe!
Use almond-coconut milk instead of water in a gravy mix, comes out rich and creamy.
Open small can of vegetarian Fri-Chik. Contains 5 pieces.
Use Fri-Chik broth with almond coconut milk to vegetarian gravy mix for the gravy.
Add extra milk.
in 8x8 casserole dish add 1 Tbsp margarine, Chik pieces and cover with gravy.
Cover casserole with foil
Bake 350 degrees for 45-50 minutes.
Meanwhile make noodles or pasta of your choice.
Serve Fri-Chik and gravy over noodles.
A side dish of steamed asparagus is good.
Serves 2
Showing posts with label Vegan Recipe. Show all posts
Showing posts with label Vegan Recipe. Show all posts
Monday, August 31, 2015
Tuesday, July 8, 2014
Vegetarian "Meatloaf" - Vegan
Preparation time: 10 minutes
Baking time: 50 minutes
Number of servings: 4 - 6
INGREDIENTS
2 pkgs Extra Firm Tofu (approx. 12 ounces each pkg)
2/3 c dry Old Fashioned Quaker Oats - uncooked
2 c dry flake cereal
1/3 c chopped onion or 2 T dried minced onion
2½ T lite soy sauce or 1/4 c catsup
1/4 c dried parsley or 1/4 c dried basil
top casserole with 1/2 c chopped pecans
INSTRUCTIONS
Mash tofu with fork, then crush dry flake cereal
Blend all ingredients together
Bake covered for 50 minutes at 375 degrees in oiled 8 inch square pan
Serve with Brown Gravy and whipped potatoes and green beans or
Asparagus and cranberry sauce
This recipe is easily cut in half
Baking time: 50 minutes
Number of servings: 4 - 6
INGREDIENTS
2 pkgs Extra Firm Tofu (approx. 12 ounces each pkg)
2/3 c dry Old Fashioned Quaker Oats - uncooked
2 c dry flake cereal
1/3 c chopped onion or 2 T dried minced onion
2½ T lite soy sauce or 1/4 c catsup
1/4 c dried parsley or 1/4 c dried basil
top casserole with 1/2 c chopped pecans
INSTRUCTIONS
Mash tofu with fork, then crush dry flake cereal
Blend all ingredients together
Bake covered for 50 minutes at 375 degrees in oiled 8 inch square pan
Serve with Brown Gravy and whipped potatoes and green beans or
Asparagus and cranberry sauce
This recipe is easily cut in half
Wednesday, February 5, 2014
Vegetarian Shepherd's Pie UPDATE
INGREDIENTS
Bag of frozen Trader Joe's Vegetable Melange' in butter sauce
2 cups of vegetarian brown gravy
6 servings of prepared mashed potatoes (I use instant) made with soy or almond milk
paprika and dried parsley for decoration
INSTRUCTIONS
Pour frozen veggies into casserole dish
Pour prepared gravy over veggies
Top with prepared mashed potatoes – smooth over veggies
Sprinkle paprika and parsley over top
Bake 375 for 50 minutes
VARIATION
2 lbs frozen california style vegetables
2-3 c gravy
6-8 servings of prepared potatoes
Bag of frozen Trader Joe's Vegetable Melange' in butter sauce
2 cups of vegetarian brown gravy
6 servings of prepared mashed potatoes (I use instant) made with soy or almond milk
paprika and dried parsley for decoration
INSTRUCTIONS
Pour frozen veggies into casserole dish
Pour prepared gravy over veggies
Top with prepared mashed potatoes – smooth over veggies
Sprinkle paprika and parsley over top
Bake 375 for 50 minutes
VARIATION
2 lbs frozen california style vegetables
2-3 c gravy
6-8 servings of prepared potatoes
Tuesday, February 4, 2014
Colorful Corn Salad
INGREDIENTS
2 – 11 oz cans of canned sweet corn niblets
2 c diced green pepper
2 c diced red pepper
2 c diced celery
1 c chopped green onions or ½ c chopped white onion
¼ c dried minced parsley or 1 c minced fresh parsley
2 t ground cumin
3 T olive oil
¼ t minced fresh garlic
6 T lime or orange juice
INSTRUCTIONS
In large bowl combine all ingredients except oil, garlic and juice.
Sauté garlic in oil. Cool. Whisk in juice.
Pour over corn mixture and toss to coat.
Cover and refrigerate at least one hour.
Yields 16 to 18 servings
2 – 11 oz cans of canned sweet corn niblets
2 c diced green pepper
2 c diced red pepper
2 c diced celery
1 c chopped green onions or ½ c chopped white onion
¼ c dried minced parsley or 1 c minced fresh parsley
2 t ground cumin
3 T olive oil
¼ t minced fresh garlic
6 T lime or orange juice
INSTRUCTIONS
In large bowl combine all ingredients except oil, garlic and juice.
Sauté garlic in oil. Cool. Whisk in juice.
Pour over corn mixture and toss to coat.
Cover and refrigerate at least one hour.
Yields 16 to 18 servings
Black Bean Chili - Vegan
INGREDIENTS
Three 16 oz. cans of black beans plus juice
46 oz. can of tomato juice or V8 juice
28 to 32 oz. of diced tomatoes - canned or fresh
1 medium chopped onion or 3T dried chopped onion
1 cup cracked bulgur wheat (use as meat substitute)
dash chili powder
1/2 t paprika
dash garlic powder
1/4 t onion powder
INSTRUCTIONS
Add all ingredients into stock pot.
Stir well.
Simmer 60 to 90 minutes until thickened.
Stir often.
Place pan in refrigerator on hot pad overnight to let everything season though.
This Chili tastes good poured over cooked brown rice seasoned with a little curry or ground cumin.
For a change add: carrots and celery.
In using dry black beans:
Use one bag (16 oz.) of black beans, clean beans of any debris
soak beans overnight in salted water in stock pot
Drain and rinse beans the next day
Add water to almost fill pot and simmer beans for 2 hours
always scrape off the foam that the beans produce, this will help the beans from being "gassy"
Drain beans, add water to almost fill pot
Simmer another 1 hour or so until beans are soft, save water - always remove foam
Now the beans are ready to use in the soup!
Three 16 oz. cans of black beans plus juice
46 oz. can of tomato juice or V8 juice
28 to 32 oz. of diced tomatoes - canned or fresh
1 medium chopped onion or 3T dried chopped onion
1 cup cracked bulgur wheat (use as meat substitute)
dash chili powder
1/2 t paprika
dash garlic powder
1/4 t onion powder
INSTRUCTIONS
Add all ingredients into stock pot.
Stir well.
Simmer 60 to 90 minutes until thickened.
Stir often.
Place pan in refrigerator on hot pad overnight to let everything season though.
This Chili tastes good poured over cooked brown rice seasoned with a little curry or ground cumin.
For a change add: carrots and celery.
In using dry black beans:
Use one bag (16 oz.) of black beans, clean beans of any debris
soak beans overnight in salted water in stock pot
Drain and rinse beans the next day
Add water to almost fill pot and simmer beans for 2 hours
always scrape off the foam that the beans produce, this will help the beans from being "gassy"
Drain beans, add water to almost fill pot
Simmer another 1 hour or so until beans are soft, save water - always remove foam
Now the beans are ready to use in the soup!
Tofu Olive Patties - Vegan
INGREDIENTS
2 blocks tofu (firm or very firm)
1 medium red pepper diced
1/2 medium onion diced
1/2 cup minced or sliced black olives
1/2 cup minced green olives
1 (10-12 oz) bag of seasoned croutons or bread crumbs
1 T Italian Seasoning
3 slices fresh bread (broken)
1 T Parsley flakes
1 ½ - 2 cups uncooked rolled oats
2 T prepared mustard
1 Cup Ketchup
1 t Garlic powder
INSTRUCTIONS
Mix together. Form into patties. Fry in small amount of oil or bake at 350 degrees on oiled cookie sheet
2 blocks tofu (firm or very firm)
1 medium red pepper diced
1/2 medium onion diced
1/2 cup minced or sliced black olives
1/2 cup minced green olives
1 (10-12 oz) bag of seasoned croutons or bread crumbs
1 T Italian Seasoning
3 slices fresh bread (broken)
1 T Parsley flakes
1 ½ - 2 cups uncooked rolled oats
2 T prepared mustard
1 Cup Ketchup
1 t Garlic powder
INSTRUCTIONS
Mix together. Form into patties. Fry in small amount of oil or bake at 350 degrees on oiled cookie sheet
Tuesday, October 22, 2013
Zucchini Boats - Entree
Debra’s Zucchini Boats
From the kitchen of: Debra M
INGREDIENTS
Two large zucchini
1 pkg Pepperidge Farm Stuffing - sage
1 - 28 oz can of diced tomatoes – Italian style
2 tablespoons dry minced onion
2 celery stalks chopped
2 ½ cups water
5 T margarine
INSTRUCTIONS
Cut zucchini lengthwise in half and scrape out insides. Place hollow zuchinni in large baking dish.
Place zucchini scrapings in saucepan with water and boil until scrapings are soft. DRAIN and set aside.
Boil 2 ½ cups water with 5 Tablespoons margarine until margarine is melted. After boiling add 3 cups of dry stuffing. Add onion, celery and boiled scrapings. Mix well. Spoon into hollowed zucchini, any extra stuffing place on top of zucchini. Pour diced tomatoes with juice over stuffed zucchinis.
Before baking add water to bottom of baking dish so zucchini will get soft and won’t stick to dish.
Bake 375 for 45-50 minutes.
From the kitchen of: Debra M
INGREDIENTS
Two large zucchini
1 pkg Pepperidge Farm Stuffing - sage
1 - 28 oz can of diced tomatoes – Italian style
2 tablespoons dry minced onion
2 celery stalks chopped
2 ½ cups water
5 T margarine
INSTRUCTIONS
Cut zucchini lengthwise in half and scrape out insides. Place hollow zuchinni in large baking dish.
Place zucchini scrapings in saucepan with water and boil until scrapings are soft. DRAIN and set aside.
Boil 2 ½ cups water with 5 Tablespoons margarine until margarine is melted. After boiling add 3 cups of dry stuffing. Add onion, celery and boiled scrapings. Mix well. Spoon into hollowed zucchini, any extra stuffing place on top of zucchini. Pour diced tomatoes with juice over stuffed zucchinis.
Before baking add water to bottom of baking dish so zucchini will get soft and won’t stick to dish.
Bake 375 for 45-50 minutes.
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