Posts filed under ‘casseroles’
This is such a great dinner, one of my favorites. I make this often during the holiday winter occasions.
Tofurky with brown basmati rice, with bragg’s, onion & garlic and veggie broth
a simple veggie lasagna, always a good comfort food
I love making this casserole dish. It has fresh broccoli, basamati rice, veggie stock, soy chicken, tofutti sour cream & veg cheddar cheese.
In all my photo-shooting busy-ness, I left out one of our dinners. Surprise, it was a pasta dinner, vegetarian baked rigatoni. I went ahead and made two casseroles instead of cutting the recipe in half for us, I wanted to try freezing! It was perfect at the time when I was doing a lot of shooting.
This was the first week’s rigatoni dish, baked veggie cheesey pasta with a fresh side salad and foccacia bread.
The only problem I had after freezing the second casserole dish, was how long it took to reheat in the oven. It took about 45 mins.
Here is one I froze with watercress and whole grain bread:
Baked spaghetti is one of those comfort meals that is filling & tasty and so easy to make. How can you possibly make spaghetti tastier? Just add cheese and bake, of course.
I made this last week before the long holiday. The leftovers were delicious.
Simply boil the pasta and make your favorite marinara sauce. In a casserole dish, toss the spaghetti with earth balance butter and tofutti cream cheese. Add marinara into spaghetti and mix together. Layer vegan parmesan cheese and mozzarella over spaghetti. Bake on 350˚ for 15 mins. Serve with crusty garlic bread and a simple green salad. Simple & delicious.
Yesterday, for dinner, I made this delicious tofurkey casserole, a favorite of mine. For lunch, I put together a quick tofurkey and avocado sandwich.
bisquick (I used the healthy version, but even healthier…use tortilla chips instead)
couple cloves of fresh garlic
cheddar soy cheese
taco seasoning, or make your own (chili, garlic and onion powder, salt)
Mix water and bisquick (enough to fill about 1/4″depth) add to square pan, bake at 400 til golden ~15 mins. While the crust is baking, saute crumbles and beans, add taco seasoning to both. Also, start slicing/shredding onions, garlic, lettuce and cheese (fresh tomatoes if you have them, I only had salsa). Add crumbles and beans in layers to fill the pan, place back in a 375 degree oven for a few minutes. Top with shredded cheese and garlic. If you are not eating all of the taco bake that night, then hold the toppings for individual use. Otherwise, add thin layers of sour cream, salsa, onions, lettuce, then scallions.
For NYE I made a ziti casserole with fresh spinach, basil, seitan, and mushrooms. (I used rice mozzarella cheese)
I’ve been terrible about posting, but I’ve also been VERY busy! Our Thanksgiving was really nice. We had dinner with friends so I made (vegan style) hashbrown casserole and tofurky & rice casserole for Friday dinner. We had leftovers, so over the weekend I also made mashed potatoes and mac and cheez.
tofurky rice casserole (before bake)