Corn Casserole Recipe – Better Than Paula Dean

Easy Vegan Corn Casserole Recipe

corn casserole - vegan

Every year for Thanksgiving my aunt makes corn casserole. Since becoming vegan, this was something that I thought I had to give up since it included egg and sour cream. However, this year while shopping at Meijer’s I found out that Jiffy makes a vegetarian boxed corn bread! So, I thought I’d try my hand at making the corn casserole for a Veg-giving party I was hosting. It turned out great, better than my aunt’s and better than Paula Dean’s …. because there’s no eggs or dairy! Cruelty-free and cholesterol free! Take that Paula Dean! (Shown above in my blurry picture with Tofurky roast and vegan green bean casserole.)

And, with only 5 ingredients, it was so easy to make!

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Easy Vegan Corn Casserole. This is how it looks before baking. – Vegan Butter not Pictured.

Ingredients:

1 – 15 1/4 ounce can of whole kernel corn
1 – 14 3/4 ounce can of cream style corn
1 box of Jiffy Vegetarian Corn Muffin Mix
1 cup of vegan sour cream, I like Follow Your Heart’s
1/2 cup of melted vegan butter, melted (not pictured), I like Earth Balance

Directions.

Pre-heat oven to 350 degrees. Spray 9×13 casserole dish with non-stick spray.

Add all ingredients to large bowl and mix to evenly combine. Pour into prepared casserole dish and cook for 50-55 minutes or until golden brown.

Posted in Side Dishes, Thanksgiving, Vegan, Vegetarian | Tagged , , , | 1 Comment

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

 

 

Posted in Dinner Recipe, Side Dishes, Thanksgiving | Tagged , , , , | 1 Comment

Easy Taco Soup

Vegan Taco Soup

vegan taco soup recipe vegan soup recipe

Wow! It’s been awhile since I’ve posted any recipes. I guess I’ve been a little busy and lately I’ve had a couple of companies over doing some home improvements and remodeling. With my hectic life, and working on a new weight loss program, I’ve really not had a lot of time to cook. However, tomorrow I invited some family over for lunch so was trying to decide what to make that was fast, easy, and something that everyone would enjoy, including my grandma who normally won’t try my vegan food. I remembered a couple of years ago I made some taco soup to take over to my grandma’s so my husband and I would have something to eat while the rest of the family ate Caldo (beef stew) (see my version of vegan caldo). I put some leftovers in a Tupperware and left it so my grandma would have something to feed my grandpa the next day and wouldn’t have to cook.

My mom emailed me this the following day:

Grandma just called all excited about your delicious taco soup. That’s what they had for lunch and had just a small bit left over. She said she was giving Grandpa chili for supper and she was finishing the rest of the soup. Asked me if I got any or tasted it. Wants the recipe—said it was delicious and filling. She called specifically to tell me that and ask for the recipe. Told her you would be glad to hear that.

Win! So here it is, the easy, delicious, grandma approved vegan taco soup:

1/2 (48 oz) jar great northern beans- drained
1 can fiesta corn or mexican corn (any corn with peppers) – do not drain
3 cups water
1 (28 oz) can diced tomatoes – do not drain
1 (15 oz) can kidney beans – drained
1 envelope taco seasoning mix – I like Ortega
1/4 cup quinoa or 1/2 cup of rice (Spanish rice would be really good in this soup!)

optional add-ins:
diced onions
zucchini
veggie burger crumbles

Mix all ingredients together and simmer for 20-30 minutes or until quinoa or rice is done and zucchini (if using) is soft. You can also throw it in the crockpot on low in the morning and come home to some warm, tasty soup!

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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).

 

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Easy Crockpot Vegan White Quinoa Chili Recipe

Easy Vegan White Chili Crockpot Recipe

Easy Vegan White Chili

If you’re from the midwest, you may be pretty sick of seeing the “white stuff”! I know I am. But, after a harsh winter and trying to keep warm in front of the fire with a bowl of chili, I was ready for something a little different… not too different though because I do LOVE chili! So, I thought I’d switch it up with a white chili to go with all the “white stuff” we’ve had this year!

This easy vegan white chili has an added protein boost with the addition of quinoa and lentils. There’s no need to pre-cook the quinoa or lentils, just throw them in and let them cook with the rest of the ingredients!

Ingredients:

  • 1/2 cup water
  • 4 cloves garlic, minced
  • 4 medium carrots, diced
  • 5 (14.5 ounce) cans great Northern beans, undrained
  •  2 (4 ounce) cans canned green chopped chile peppers
  • 4 cups vegan “chicken” broth – I like Edwards & Sons No-chick’n bouillon
  • 2 cups water
  • 2/3 cup quinoa, uncooked
  • 2/3 cup lentils (optional), uncooked
  • 2 teaspoons ground cumin
  • 1 teaspoons ground oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 2 dashes of cayenne pepper (or more if you like it hot!)
  • 2 bay leaves

Directions:

Add water, garlic, and carrots to medium pan and cook over medium heat until carrots are tender. Add more water if necessary to keep them from burning to the bottom of the pan.

Meanwhile, add 1 can of beans and 1 can of water to blender, blend on medium about 10 seconds until well blended. This will serve as a thickener for the chili. Add blended beans and remaining ingredients, including cooked carrots & garlic to crockpot.

Cook on high until quinoa is done, approximately 30-45 minutes depending on crockpot.

Variation: add more veggies! Try onions, chopped kale, chopped spinach, diced zucchini and diced red bell peppers!

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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

Posted in Dinner Recipe, Mexican, Pasta, Recipe, Vegan, Vegetarian | Tagged , , , , , | 3 Comments

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!

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