Posts filed under ‘casseroles’

tofurky & brown rice

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

December 10, 2009 at 8:43 pm Leave a comment



a simple veggie lasagna, always a good comfort food


December 22, 2008 at 1:42 pm Leave a comment

rice bake

I love making this casserole dish.  It has fresh broccoli, basamati rice, veggie stock, soy chicken, tofutti sour cream & veg cheddar cheese.

October 30, 2008 at 5:49 pm Leave a comment

baked rigatoni

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:

August 6, 2008 at 8:52 pm 3 comments

baked spaghetti

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.

July 9, 2008 at 11:17 am Leave a comment

taco bake

Tonight’s dinner
Taco Bake

bisquick (I used the healthy version, but even healthier…use tortilla chips instead)
veggie crumbles
pinto beans
onion, scallions
couple cloves of fresh garlic
sour cream
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.

taco bake

taco bake

January 22, 2008 at 7:48 pm Leave a comment

new year’s eve dinner

For NYE I made a ziti casserole with fresh spinach, basil, seitan, and mushrooms.  (I used rice mozzarella cheese)



January 7, 2008 at 9:10 pm Leave a comment

Older Posts

daily veggie

a vegetarian food blog * all images © Copyright 2008-12 dailyveggie. All rights reserved. *
September 2016
« Mar