egrees F.
Cover medium casserole dish with thin layer of
grease casserole dish, preheat oven to 350f.
layer all ingredients in dish, sorta mix with a fork as much as possible, cover with foil.
bake for 45 min-1.5 hours depending on how thin you cut potatoes. mix gently halfway through and see how cooked potatoes are. if desired take foil off for last 10 min to brown on top.
serve with salad and a crisp white wine.
In a large skillet over medium heat, add meatless ground burger, water and spices.
Mix well and let simmer for 10-15 minutes until heated through and water is absorbed.
Use this mixture to replace the seasoned ground beef in any of your favorite Mexican recipes!
Another note* One can use 1 cup of TVP in place of the soy crumbles or Boca. You might need a bit more that 1 cup of water to keep mixture from getting too dry.
aute for 1 minute. Add vegetarian crumbles and mushrooms. Continue cooking
he crust covering of the casserole.
Add corn and spinach
50.
Spray a large casserole dish with non-stick spray
he tomato topping over the casserole.
Bake uncovered for 30
Saute onion, mushrooms, celery and water chestnuts in oil and soy sauce.
Drain the veggies on paper towel.
Place in large bowl.
Add grated cheese to veggies.
Add drained green beans.
Mix with soup mixture.
Just before baking, stir in the crispy chinese noodles.
Place in casserole sprayed with non-stick spray.
Bake at 350 for 1 hour or until the liquid has been absorbed and the cheese is melted with casserole bubbly.
br>Pour vege base into casserole dish & top w/ mashed cauliflower
ogether until uniformly mixed. Cover casserole with plastic wrap and refrigerate
venly then pour into large casserole and top with remaining cheese
ightly oil an 11x15x2 inch casserole dish. Spoon in half the
Mix everything together in a large mixing bow.
Transfer into a lightly greased casserole dish with a lid or cover with foil.
Bake in 375\u00b0F oven for 35 minutes covered.
Serve & enjoy.
about 5 minutes. Stir in vegetarian beef crumbles, mushrooms, and peas
rozen now.) Place meatballs in casserole and cover with 2-3
Combine all ingredients except cilantro and cornbread.
If mixture appears too loose, mix 1 tbls of cornstarch or arrowroot with saved kidney bean water until smooth.
Stir into mixture.
Spray a 2 1/2 to 3 quart baking dish.
Pour mixture in and smooth out.
Make cornbread as directed on package.
(Use the egg whites in place of whole egg).
Add cilantro into cornbread mix.
Top casserole with mixture,sealing to edges.
Bake at 350 degrees for 40 to 50 minutes or until top is golden brown.
Mix well. In a round casserole layer tortilla, cheese, and vegi
x9\" baking pan.
Defrost vegetarian crumbles and heat with beans
Saute the vegetables while chopping or dicing the scallops. Mix all of the ingredients, including the mushroom soup.
Pour into a casserole dish.
Bake in a 350\u00b0 oven for 1 1/2 hours.
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
Combine potatoes, broccoli, vegetarian bacon, onion, and bell peppers in a large bowl. Add sour cream, ranch mix, salt, and pepper. Pour into the baking dish and sprinkle paprika on top. Sprinkle Cheddar cheese over the top.
Mix cracker crumbs and butter together in a separate bowl. Spread evenly over the casserole.
Bake in the preheated oven until crackers are crisp and cheese is brown and bubbly, about 1 hour and 30 minutes.