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Discussion Starter · #1 ·
i'd like some vegan casserole recipes and suggestions. any type, doesn't matter, just mainly something that would be ok to freeze and reheat for quick meals throughout the week<br><br><br><br>
thankees <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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my favorite is pea casserole<br><br><br><br>
1 package of egg noddles<br><br>
2 cans of peas<br><br>
2 cans of tomato soup<br><br>
1 package of diced onions<br><br>
mix it up and cook it or something
 

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Discussion Starter · #3 ·
egg noodles aren't vegan but i can use rice noodles i guess. is that condensed tomato soup or ready to serve? you cook it in the oven i take it? covered, uncovered, how long, etc? noodles are precooked?<br><br>
thanks.
 

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Yeah I just use the egg noodles that don't have eggs in them. But yes, cook them first, then drain. Then put everything together and bake in the oven at 350F, covered... I forget how long, doesn't take too long. Tomato soup is condensed straight out of the can.<br><br><br><br>
My mom called this "Hamburger Casserole" but since I don't add hamburger, I call it pea casserole.
 

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Discussion Starter · #5 ·
yeah i was gonna say, it sounds a lot like hamburger helper, which i used to looooove<br><br>
thanks, i'll have to try it. the ingredients are all really cheap and usually in my cupboards already anyway
 

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Discussion Starter · #7 ·
crumbles? what're crumbles?
 

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Original Recipe (This is pretty good)<br><br><br><br>
1 c wild rice, uncooked<br><br>
1 lb. fresh mushrooms, sliced thickly<br><br>
1 c minced onion<br><br>
3 c vegetable broth<br><br>
3 cloves garlic, minced<br><br>
Directions:<br><br><br><br>
Rinse wild rice well. Combine wild rice, mushrooms, onion, and garlic in a 3 quart casserole dish. Pour broth over it all, cover, and bake at 350 degrees for about 1 1/2 hours.<br><br><br><br><br><br>
My favorite variation:<br><br><br><br>
1 c wild rice, uncooked<br><br>
1 lb. fresh mushrooms, sliced thickly , broccoli and or asparagus. Fresh or frozen, qty. at your discretion<br><br>
1 can, two dissolved tsp or cubes veg. Broth<br><br>
2 cups water<br><br>
can of Amys cream of mushroom (high fat) or use Cream of Mushroom Concentrate recipe (below)<br><br>
Directions:<br><br><br><br>
Rinse wild rice well. Combine wild rice, mushrooms, veggies, and veg. Broth. Pour cream of mushroom concentrate over the top, cover, and bake at 350 degrees for about 1 1/2 hours.<br><br><br><br><br><br>
Cream of Mushroom Soup Concentrate<br><br>
(use as a substitute for same)<br><br>
(Chef Deb)<br><br><br><br>
1 13-oz (approx) can mushrooms, with liquid<br><br>
2 Tbs cornstarch<br><br>
Soymilk<br><br>
1/4 tsp salt<br><br>
Dash of white pepper<br><br><br><br>
Drain liquid from mushrooms, and measure.<br><br>
Add soymilk to liquid to make 2 cups.<br><br>
Mix cornstarch into liquid.<br><br>
Put cornstarch + liquid into saucepan.<br><br>
Cook over medium heat, stirring constantly, until mixture begins to thicken.<br><br>
Stir in mushrooms, salt, and pepper.<br><br>
Continue cooking, stirring constantly, until mixture is very thick.
 

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LF-Crumbles are like Boca Burgers but crumbled up. I use Lightlife's Smart Ground too <a href="http://www.lightlife.com/sgoriginal.html" target="_blank">http://www.lightlife.com/sgoriginal.html</a><br><br><br><br>
I use it sometimes in my pasta sauce and when I make burritos as well.
 
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