Vegan Chick'n & Stuffing Casserole

 

INGREDIENTS:

(Filling)

1 (10oz) package vegan Chick'n strips 

Olive oil

3 Tbsp vegan butter

3 Tbsp AP Flour 

3 cups unsweetened plant milk

1 Tbsp vegan Chick'n broth base

1/2 tsp turmeric

1 tsp garlic powder 

1 tsp onion powder 

1 Tbsp parsley 

1 tsp rotisserie chicken seasoning 

Salt & Pepper 

2 (15 oz) cans of mixed vegetables, drained well

(Topping)

1 (6oz) box stuffing 

1 1/2 cups vegetable broth

1/4 cup of vegan butter

2 tsp. Italian seasoning 

METHOD: 

1. Preheat oven to 400°

2. Brown your vegan Chick'n strips. Cut into bite sized pieces. Set aside. 

3. Over medium heat, create a roux using 3 Tbsp of vegan butter and 3 Tbsp of all purpose flour. 

4. Add plant milk, vegan chicken broth base, garlic powder, onion powder, parsley, rotisserie chicken seasoning, salt & pepper to your roux. Use a whisk to combine and prevent lumps. Allow to come to a boil to reach desired thickness. Remove from heat. 

5. Boil your vegetables broth and 1/4 cup of butter over medium heat. Pour over your Stuffing. Add Italian seasoning to stir to combine. 

6. In a larger mixing bowl, combine vegan Chick'n strips, broth mixture, and 2 cans of mixed vegetables. 

7. Pour the mixture into a greased Casserole dish and top with the prepared Stuffing. 

8. Bake for 25 minutes,  until Stuffing is browned. 

Serves 4-6. 

Spinach & Cheese Stuffed Mushrooms

 

Ingredients:

2 (8oz) Baby Bella mushrooms, remove stems & clean 

4 oz. Baby spinach, chopped fine

6 oz. vegan cream cheese (I used Tofrutti)

1/2 cup vegan shredded mozzarella (I used Violife)

1/2 Tbsp. Minced garlic 

1 tsp. Paprika 

2 tsp. Greek seasoning 

1 Tbsp. grated vegan parmesan (I used Go Veggie) 

Salt & pepper to taste

Method:

1. Preheat oven to 450°

2. Combine all ingredients (except the mushrooms, obviously) in a medium sized mixing bowl. 

3. Stuff your mushrooms with your spinach mixture. 

4. Coat a 11x13 baking dish with non stick spray

5. Put your mushrooms in the baking dish

6. Cook for 25- 30 minutes.  

Makes about 20-25 mushrooms (depending on the size of mushrooms that come in your package). 

 

Vegan S'mores Pie

Recipe:

1 prepared graham cracker crust

1 (5 oz.) Box of chocolate cook & serve pudding mix

2 cups of unsweetened plant milk 

Dandies vegan marshmallows 

Melted vegan butter to brush the top of marshmallows. 

Method:

Preheat oven to 450.

2. Combine plant milk & pudding mix in a pot over medium heat. Whisk occasionally to thicken.

3. Once pudding has thickened, pour into your pie crust.

4. Top with marshmallows 

5. Brush marshmallows with a light coating of butter to help them brown in the oven. 

6. Put your pie in oven just long enough to brown your marshmallows.

7. Take pie out the oven and allow to completely cool. 

8. Place pie in the oven for at least 3 hours to allow it to "set". 

Serve cold. 

Makes 8 servings

Tofurky & Cheeze Crescent Rolls

My new favorite midday snack!! 

Recipe: 

1 can refrigerator crescent rolls

4 slices of Tofurky oven roasted slices, quartered

4 slices of Follow Your Heart American cheeze, quartered

Spicy, grainy, mustard (optional)

1. Preheat oven to 375 (or according to crescent roll instructions). 

2. Separate crescent rolls. 

3. Spread mustard on your crescent rolls - thinly, they will not cook right if it is too thick. 

4. Layer - cheeze, tofurky, cheeze, turkey on crescent rolls 

5. Roll up like you would a "pigs in a blanket" 

6. Place crescent rolls on a greased sheet pan. 

7. Bake according to crescent roll package (usually about 15 minutes) or until golden brown. 

8. Serve with additional mustard or your favorite dip. 

Makes 8 crescent rolls / 4  snack sized servings or 2 "meal" sized servings. 

Butter Poached Crockpot Potatoes

Ingredients:

3 lbs. of Yukon Gold potatoes 

2 sticks of vegan butter (1 cup)

Salt & pepper to taste

Method:

1. Clean potatoes 

2. Put one stick (1/2 cup) vegan butter in the bottom of the crock pot. 

3. Add potatoes to the crockpot and top with another stick of butter (1/2 cup). 

4. Top potatoes with a generous amount of salt and pepper. 

5. Cook on low for about 4 hours - stirring potatoes every hour to make sure every potato gets cooked in the butter. 

6. Potatoes are done when they are soft and skin is crisp.  

7. Serve with you favorite toppings.

Serves 6-8. 

Prefect Tofu Scramble

Tofu scramble :

2 (14 oz.) Extra firm tofu,drained and pressed*
3 Tbsp Earth Balance vegan butter
3 Tbsp nutritional yeast
1 tsp each- garlic powder, turmeric, chicken seasoning, paprika
Ground black Sea salt (regular salt if you don't have it,but black salt is preferred )
Fresh cracked pepper

Method:

1.Melt Earth Balance over medium heat in a non stick skillet. 

2.Crumble tofu to resemble eggs as you add it to the skillet. 

3.Turn heat up to medium high.

4.Add nutritional yeast, garlic powder, paprika, turmeric, chicken seasoning, black salt and pepper. 

5.Cook about 8 minutes, until tofu is firm and yellow from the turmeric. 

Makes 4-6 servings 

Happy Thanksgiving 2019!!

This year I made a Tofurky (Because that was all that is available in our small town & I haven't perfected a seitan turk'y, yet) that was roasted over carrots in a beer based baste (because I LOVE cooking with beer), garlic mashed potatoes & gravy, Tajin roasted corn, brussel sprouts roasted in a thick, grainy, German Dijon and maple syrup, teriyaki "meatballs" (these are Gardein brand), my famous butternut mac-n-cheeze (link to that recipe is here - Butternut mac-n-cheeze ) and a gingerbread pumpkin cake that is an adaptation from my pumpkin spice cupcake recipe - used a box of gingerbread mix instead of a spice cake mix and cooked in 2 8" cakpans (link to that recipe is here - Pumpkin Spice Cupcakes ). I like to keep these descriptions short so we can get on to the important part - THE FOOD!

Note- for more ideas for your holiday dinners, check out previous posts like My First All Vegan Thanksgiving Dinner , Glazed Meatless Loaf , Sausageless Balls with spicy vegan ranch , Greek Pinwheel Pastries , Apple Cranberry Cobbler , Cheezy Tater Tot Casserole ,Creamy Jackfruit Casserole , Award Winning Vegan Chili , &  Cowboy Caviar

Teriyaki Meatballs

3 packages of vegan meatballs
teriyaki sauce (1 cup +/- a few Tbsps)
a small amount of oil - optional

In a skillet, brown your meatballs in a little oil over medium heat. Do not overcrowd the skillet, this should take a few times to brown all these meatballs.

Put the meatballs into your crock pot on low heat as they become ready.

Once all your meatballs are in the crock pot, add about a cup of teriyaki sauce. This should coat your meatballs and leave about 1/2" of liquid at the bottom of the crock pot - adjust if needed

Let meatballs cook while you prepare the rest of your food. They are fine for hours, just make sure you add more teriyaki sauce if the bottom of the crock pot is getting dry.

Roasted Brussel Sprouts with Grainy German Dijon Mustard & Maple Syrup Glaze

4 lbs. of brussel sprouts, halved
1/2 cup of a good German, Grainy Dijon Mustard (not just brown, spicy mustard, but the good stuff!)
1/4 cup of maple syrup
1/4 cup of oil (you can sub this with broth if you are oil free)

Preheat oven to 450.

Mix dijon, maple syrup, and oil in a bowl with a whisk to form a glaze.

Toss your brussel sprouts with in the dijon glaze you just made until well coated.

Spread brussel sprouts out an a greased sheet pan ( I had to use 2 sheet pans, do not over crowd the brussel sprouts or they will not all become brown and roasted). Note - if you don't use oil, you will have to use something to prevent these from sticking because the maple syrup will glue them to your pan and they will be destroyed when you try to scrape them off!

Bake until all your brussel sprouts are brown, like the ones in the picture above. Start checking at 15 minutes, and add 5 minutes at a time until golden.

Tajin Roasted Corn

16 mini ears of cooked corn, defrosted if frozen, and room temperature.
1/2 cup of vegan butter
2 Tbsp. Tajin seasoning (located in the Mexican food section of your grocery store or online)
2 Tbsp. of nutritional yeast
fresh cracked black pepper - optional

Preheat your oven to 450.

Place corn on your pan and roast/ fry until golden.

Melt butter and pour into a large mixing bowl. Add tajin seasoning and nutritional yeast (make sure this is almost a powder texture. Mine was a little thick this time, so I crushed in between my fingers as I added it!)

Use a basting brush to coat your corn with the butter. Sprinkle with extra tajin, if desired, and cracked pepper.

Place corn on a baking sheet - make sure there is plenty of room for your corn to roast on all sides. Do not overcrowd.

Bake for 10 mins, then baste with butter again. Continue this process until corn is golden brown.