Vegan Broccoli Quinoa Casserole with Stuffin

Broccoli Quinoa Casserole with Stuffing

broccoli and stuffing

This easy and delicious Broccoli quinoa stuffing casserole is similar to chicken and stuffing, but better, because there’s no meat! Instead there’s tender veggies and the quinoa is a great source of protein. Use it as either a main dish or side dish at any vegan or non-vegan Thanksgiving feast.

vegan broccoli stuffing casserole recipe

Ingredients:

2 tbsp. vegan butter, I like Earth Balance Original
4 cups non-dairy milk, I like Rice Dream Original
4 heaping tbsp white flour
2 Edward & Sons Not Chick’n Bouillon Cubes
1 lb frozen broccoli florets (or cuts)
1/2 cup quinoa rinsed
6-8 servings prepared stuffing – I use Pepperidge Farms Herb Seasoned Cubed Stuffing

Optional add-ins:
1 large carrot, diced
1 rib celery, finely diced

Directions:

Pre-heat oven to 375 degrees.

If using optional add-ins, which I do recommend, there are two ways to add them. My husband and I like our carrots and celery extremely soft, to the point where they dissolve in your mouth.

steamed carrots and celeryBecause of this, I place them in a covered steamer basket on top of a boiling pot of water and steam them for approximately 15-20 minutes until they’re tender.

Or, you could just throw them raw into the casserole with the rest of the ingredients. They should cook up pretty tender in the liquids. I just don’t like to take my chances!

 

Vegan Chicken Gravy

The sauce used in this recipe is the same sauce used for my Vegan Chickenless Noodles,  my Vegan Potpie, and a basic vegan chicken gravy, which are all great Thanksgiving dishes. In a large saucepan, add the 2 tablespoons of butter. Melt over medium-high heat. In a shaker bottle or jar with tight sealing lid, add 1 heaping tablespoon of the flour and 1 cup of non-dairy milk. Shake well leaving no lumps. vegan chicken gravyAdd to saucepan with melted butter.   Do this with the remaining flour and milk – adding it to shaker bottle 1 tablespoon of flour and 1 cup of vegan milk at a time and adding it to saucepan. Add 2 bouillon cubes. Cook over medium-high heat stir semi-frequently so it doesn’t form lumps while it’s thickening. Bring to boil and cook for approximately 15 minutes to thicken.

While the gravy is cooking, spray a 9×13 pan with non-stick spray. Add frozen broccoli and 1/2 cup rinsed quinoa. Once gravy is slightly thickened, pour over broccoli and quinoa. Add diced carrots and celery if using. Stir to evenly combine.

Place in oven on 375 for 1 hour or until most of gravy is absorbed and broccoli and quinoa are done.

Meanwhile, prepare stuffing according to package directions. Be careful when purchasing stuffing. Most stuffing is NOT vegan. The only stuffing I’ve found that is vegan is Pepperidge Farms Herbed Stuffing. Or, you could make your own. I follow the instructions to make 1/2 package – 6 to 8 servings.

After 1 hour of baking, remove casserole from oven and top evenly with stuffing. Place bake in over for approximately 20-25 minutes to brown the stuffing on top, being careful not to over cook.

Serve and enjoy!

vegan broccoli and stuffing

 

 

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Vegan Lasagna Rolls with Tofu Ricotta

Easy Vegan Lasagna Rolls

Easy Vegan Lasagna Recipe | Easy Tofu Ricotta Cheese Recipe
Easy Vegan Lasagna Recipe with Tofu Ricotta Cheese

Who says vegans can’t enjoy lasagna? These vegan lasagna rolls, or lasagna roll-ups, using tofu ricotta cheese, make a vegan lasagna the whole family will love!

I like lasagna with veggies, the hubby likes his without… lasagna rolls makes it easy to please us both without having to make two separate pans!

easy vegan lasagna rolls with tofu ricotta cheese recipe
Lasagna rolls with or without veggies! 

Here I used zucchini and mushrooms, but you could also use spinach, chopped carrots, chopped broccoli, and/or chopped kale…or any of your other favorite veggies.  Just make sure to cook the veggies first! I cook mine using pam cooking spray with garlic, black pepper, and oregano and a some of my vegan parmesan cheese.

 

 

 

Ingredients:

  • 8 lasagna noodles, cooked according to package directions
  • 1 jar of your favorite marinara sauce or homemade tomato sauce
  • 1 recipe tofu ricotta (see below)
  • favorite cooked veggies (optional)
  • vegan parmesan cheese (optional)

Tofu Ricotta:

  • 1 package firm tofu, drained
  • 3 cloves garlic, minced
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons lemon juice

Directions:

Combine all ingredients for tofu ricotta in food processor and pulse until mixture is smooth.

Spread each noodle with 2 heaping tablespoonfuls of tofu ricotta. If you’re using veggies, add them now. Drizzle some marinara sauce on top then starting at a short end, roll up each noodle.

Add a small layer of marinara sauce to the bottom of a shallow baking dish. Place lasagna rolls in dish and pour remaining sauce over noodles. Bake in 350 degree oven for 20 minutes or until heated throughout.  Sprinkle with vegan parmesan cheese (optional).

 

Vegan Conchitas or Mexican Small Shells Recipe

Conchitas: Easy Vegan Mexican Recipe
Conchitas: Easy Vegan Mexican Recipe

Although you can’t tell by looking at me, I am Mexican. And, since I LOVE Mexican food so much I’m going to post another vegan Mexican food recipe! This one is an old family favorite. Maybe I should change the name of the blog to Easy Not Queso-y!

Before my grandma stopped cooking she used to make Conchitas all the time for almost every family gathering! Conchitas mean “small shells” in Spanish and it’s very similar to the Spanish rice recipe but it uses shells instead of rice! It’s such a simple recipe with only a few ingredients and ooooh so good!

Make it a meal by adding diced carrots, peas, and vegan crumbles. Add extra broth and tomato sauce to turn it into a soup or eat it as a side dish.

Ingredients:

No-Stick Cooking Spray
1/4 small sweet onion, finely diced
1 clove garlic, minced
1/2 box small or medium shell pasta
3 cups Water
1 can 8 oz tomato sauce
1 cube Vegan Bouillon Cube Vegetable or Chicken Flavored. I preferEdwards & Sons Not-Chik’n Bouillon (find it at Krogers, specialty stores, or order on their web site.)
Salt & Pepper to taste

 

Directions:

1. Generously spray large, high-sided pan with non-stick spray. Add 1/2 box of uncooked shell pasta to pan and cook over medium heat, stirring continuously, until browned making sure not to burn the pasta.

2. The last few minutes of cooking the pasta, add diced onion and minced garlic and saute for 5 minutes over medium heat or until onion becomes translucent making sure not to brown or burn them or the pasta by stirring continuously and adding extra spray if needed.

3. Add the water, tomato sauce, and bouillon cube. Cover and bring to a boil, then reduce heat to medium and allow to simmer until pasta reaches desired consistency. You can add more water, 1 cup at a time, if needed. I like my pasta with little sauce so I cook mine down more. My family likes to have extra sauce on theirs so they cook it less. Your choice!

4. Salt & pepper to taste

Vegan Fettuccini Alfredo

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Looking for a great vegan Alfredo sauce? This cashew cream sauce is not only delicious but incredibly easy!

The cream sauce can also be used as a base for cream based soups such as cream of broccoli.

1 cup raw cashews
2 cups water
1/2 tsp garlic powder
2 tsp onion powder
1 Edward & Sons No-chicken bouillon cube
2 tbsp flour or cornstarch
1.5 cups non-dairy milk
2 tbsp vegan butter

Directions
1. Place first 6 ingredients in blender and blend on high until smooth

2. Melt butter in saucepan over medium high heat. Pour cashew sauce into sauce pan. Add 1.5 cups non-dairy milk to blender. Swish around to get remaining sauce. Add to saucepan.

3. Cook over medium high hear stirring consistently to avoid lumping. Cook until desired consistency.

4. Mix sauce with cooked noodles and add your favorite veggies such as sautéed mushrooms, sliced bell peppers, green peas, spinach, broccoli, or all of he above!

Vegan Sandwich: Not meaty, meaty grilled portobello sandwich

vegan sandwich ideas, easy vegan sandwich, vegan a-1 sauce, grilled portobello, vegan grilling ideas
Easy Vegan Sandwich: Grilled Portobello Sandwich with A-1 Sauce

Who LOVES portobellos? I DO, I DO! And, who says vegans can’t enjoy A-1 Steak Sauce? Not me! Even though it says “steak” right there in it’s name, it is in fact, vegan! Use it on veggie burgers or this grilled portobello for a meaty taste, that’s tender & juicy, without the meat!

If you’re one of those weird people, like my hubby, who doesn’t like mushrooms, sub 1/4″ slices of extra firm tofu instead – just remember to squeeze out as much water as possible before marinating !

Makes for a wonderfully, delicious easy vegan sandwich! Or, skip the bun and eat it with a fork and “steak” knife! Steak knives are vegan too! 😉

Ingredients:

1/2 A-1 Steak Sauce
1/4 cup vegan worcestershire sauce (Kroger brand is vegan!)
1/8 cup low sodium soy sauce or tamari
2 garlic cloves, minced
1 tsp. ground pepper
4 large portobello mushrooms caps, stems & gills removed (or tofu)

Directions:

In a shallow dish, mix together steak sauce, worcestershire sauce, soy sauce, garlic, and ground pepper. Add mushrooms and toss gently to coat both sides. Allow to marinate for at least 30 minutes. Or, put it in the fridge if you won’t be using grilling within 30 minutes.

Grill for 5-6 minutes each side or until desired doneness.

Throw it on a bun with your favorite toppings. I like vegenaise, lettuce, tomato, and avocado! YUM!

Celebrate Cinco de Mayo with Vegan Enchiladas!

easy vegan black bean enchiladas with quinoa

Not that I need an excuse to enjoy Mexican food but it helps me explain to my husband why we’re having Mexican AGAIN! I really could eat it every day! My hubby on the other hand doesn’t really like it (blasphemy!)… I guess he should have thought about that BEFORE he married into a Mexican family!

And, who says vegans can’t eat great Mexican food! You won’t miss the meat or cheese in these black bean quinoa enchiladas!

Black Bean Quinoa Enchiladas

Non-stick cooking spray
2 garlic cloves, minced
1/2 teaspoon black pepper
1/2 red bell pepper, sliced thin
1/2 tomato, chopped
1 16-ounce can black beans, drained & rinsed
1/2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 cup prepared quinoa
10 6″-8″ corn tortillas
Prepared enchilada sauce (recipe below)

Optional add-ins: zucchini, sliced portobello mushrooms, corn, shredded kale or spinach. Like it spicer? Add red pepper flakes or a pinch of cayenne!

Preheat oven to 350 degrees. Prepare enchilada sauce (recipe below) or use your favorite vegetarian enchilada sauce.

Spray medium pan with non-stick cooking spray. Add garlic and 1/2 tsp. black pepper. Saute on low for about 5 minutes. Add sliced red pepper and diced tomatoes and saute until desired doneness (is that a word?) – about 5-8 minutes.  Add remaining ingredients and mix well.

Microwave tortillas for a few seconds to make them more flexible so they don’t tear. If you don’t  mind the mess, first dip the tortilla into the warm sauce. Lay on flat surface and add about 2 tablespoons of filling onto center of tortilla. Roll it up and place in large casserole dish.

Continue with the remaining filling and tortillas. Pour desired amount of sauce over top of enchiladas. Bake for 20 to 25 minutes.

Serve with guacamole, salsa, & vegan sour cream.

Vegan Enchilada Sauce

1/2 c flour
1/4 c. oil
1/8 c. chili powder
1/2 tbsp. cumin
1 tsp. minced garlic
4 c. vegetable stock or broth ( I use Edwards & Sons No-Chick’n Bouillon Cubes)
Salt to taste (no salt if using No-Chick’n Bouillon… trust me!)

Saute first 5 ingredients over medium heat for 5 min. Add vegetable stock or broth and simmer on med-low heat for 15-20 mins.

You can store this for a week. (it will thicken when chilled)
If you do not use right away, you can reheat before adding to enchiladas.

Vegan Chickenless Noodles

Vegan Chickenless Noodles | Vegan Chicken & Noodles recipe

This is my favorite dish to take to holiday gatherings. Thanksgiving just isn’t the same without it and my entire meat-loving family absolutely loves these chickenless noodles! With all this wintery coldness, I just wanted some warm, creamy, comfort food and turned to my favorite dish! This vegan version of chicken & noodles is uses Edwards & Sons Not Chick’n Bouillon which is my all-time favorite vegan chick’n broth. You can get it at Kroger, Scott’s & Marsh stores. You may also be able to find it at other local groceries in the natural foods section or you can purchase it online at www.edwardandsons.com/es_shop_bouillon.itml .

The noodles are the Kroger brand eggless noodles. You may find something similar at your store. Or you can even make your own which I’ve been known to do when time permits.

The gravy is also a great base for a chickenless pot pie or use less flour for a chickenless gravy to top your mashed potatoes!

Ingredients:
1 package egg-free noodles – cooked per package directions (they have
some at kroger with the regular pasta)
2 tbsp. unbleached, all-purpose flour
1 cup rice or soy milk
1 cup water
1 tbsp vegan butter
1/4 cup diced celery
2 cubes no-chick’n broth bouillon cube
1/2 tsp poultry seasoning
black pepper

Directions:
Melt butter in large skillet and add diced celery. Cook celery until
tender and it becomes almost transparent.

In a shaker bottle, add 1 tbsp. flour and the cup of water and shake
until well combined and lump free. Add water/flour mixture to skillet.

In a shaker bottle, add 1 tbsp. flour and the cup of milk and shake
until well combined and lump free. Add milk/flour mixture to skillet.
stir to combine with water mixture.

Add poultry seasoning and 1 not-chick’n bouillon cubes and mix until fully melted. Cook
over med-high heat, stirring occasionally to keep lump-free, until desired consistency.

Toss with cooked egg-free noodles and add remaining bouillon cube. Mix on low heat until bouillon is completely melted and mixed thoroughly. Pepper to taste.

Note: The bouillon has plenty of salt so there is no need to salt these noodles.

Optional Add-Ins:
Vegan chicken strips or TVP for protein
chickpeas
diced carrots
peas