Easy Barley Risotto
Wash the barley and put into a large non-stick pan with the bay leaf and the stock. Cover and bring to the boil, then reduce heat, and simmer uncovered for approx 35-40 mins, stirring occasionally, until the barley is swollen and the stock is ... [... more]
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Spicy Cheesy Tempeh Casserole
In a skillet over medium heat, crumble tempeh, add onion, add a splash of water, Braggs and balsamic vinegar. I never measure, but you want enough that you can see the tempeh turn brown. Add a teaspoon of garlic, cumin, and cayenne. Add some ... [... more]
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Portobello Polenta Bake
There are 2 different ways to make this with the polenta. You can A) slice polenta into 1/4" circles (about 12 circles total) and make 2 layers or B) press polenta into the bottom of the pan for 1 layer. This method is best for larger ... [... more]
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Curry Casserole
Pour the boiling water over the textured soy protein and add the veg chicken flavoring. Stir and let set. Stir together the soup, mushroom pieces and the juice, soy yogurt and curry. Stir the textured soy protein to make sure it's re-hydrating ... [... more]
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Broccoli and Cauliflower Casserole
Steam enough broccoli and cauliflower to fit in casserole pan. While that's steaming, on med-low melt, margarine in medium-sized pot. Mix in flour. When this mixture begins to bubble add in garlic, tamari, water, and turmeric. When it begins to ... [... more]
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Quinoa Casserole
I arbitrarily threw this recipe together for dinner one evening for my vegan partner, my meat eating Aunt and cousin, and they all went back for seconds! This is especially good on the second & third day for lunch, served with bread, as it ... [... more]
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Linda's Yams and Apples
Peel, half, core, and slice the apples into 1/4 inch crescents. Lightly grease a 9x13x2" pan & layer the yams & apples, alternating & overlapping the yams and apples. Stir sugar & margarine in small saucepan over medium heat until [... more]
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Cheesy Comforting Burger-style Macaroni
Every week I go to dinner to my non-vegetarian mothers for family dinner. She makes the best vegan casseroles and I feel like I'm the luckiest daughter alive! This is what she made this week: I have made this 2 times now and it is really tasty. ... [... more]
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Miso Casserole
Beans (I used blackeye but it really doesn't matter which ones you put in) Defrost the Tempeh (takes about 3 minutes on 'defrost' in the microwave) and cut into small cubes (about 1 centimetre). Fry it with the garlic powder (I don't use fresh ... [... more]
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Forks High Special Dahl
Soak lentils and beans overnight, drain, then boil for about 20 minutes, or until they become mushy. It is nice here to add a little saffron powder (maybe 1/4 tsp) to color the lentils. Remove from heat and drain. Coat chopped potatoes and ... [... more]
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Comfort Casserole
Preheat oven to 350 degrees Fahrenheit. Saute the carrots, mushrooms, green beans, and any other veggies you want to add in a small amount of oil, water, or veggie broth until they just start to get tender. Add white beans and parsley, remove ... [... more]
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Cornmeal Chili Bake
In a medium pot, bring water and sea salt to a boil. Lower heat and slowly whisk in cornmeal until thickened, about 2-3 minutes. Add remaining ingredients and stir well. Season with additional sea salt and black pepper if desired. Cover and cool ... [... more]
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