Here are more exciting Vegan Recipes that you can try at home!
Mediterranean Vegetable Stew
2 tablespoons water
3 shallots, chopped
1 large carrot, halved lengthwise and thinly sliced into half moons
2 garlic cloves, minced
1 large fennel bulb, stalks discarded, diced
1 lb. small red potatoes, quartered
1 small red bell pepper, seeded and cut into 1″ pieces
1 nine-ounce pkg frozen artichoke hearts, thawed
1 14.5-ounce can diced tomatoes, drained
1 15.5-ounce can of chickpeas, drained & rinsed
1/3 cup white wine
1& 1/2 cups vegetable stock
1 teaspn minced fresh thyme leaves, or 1/4 teaspn dried
1 teaspn minced fresh oregano leaves, or 1/4 teaspn dried
1 large bay leaf
salt and freshly ground black pepper
Heat the 2 tbsp. water in a medium-sized skillet over medium heat. Add the shallots and carrot, cover, and cook until softened, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.
Transfer the cooked vegetable mixture to a 4-6 quart crock pot. Add the fennel, potatoes, bell pepper, artichoke hearts, tomatoes, chickpeas, wine, stock, dried thyme and oregano (if using), and bay leaf; season with salt and pepper. Cover and cook on low for 6-8 hours.
If using fresh herbs, add them a few minutes before the end of the cooking time. Remove and discard the bay leaf before serving.
No-Roll Enchiladas
1 large bell pepper (red or green)
1 large onion
1 can refried beans
1 can enchilada sauce
1 cup salsa
1 can black beans, rinsed and drained
tortillas
cooking spray
optional: 1 medium tomato
Preheat the oven to 350 (F). Dice the onion, pepper, and tomato.
Spray the bottom of a casserole dish with cooking spray or oil and lay down a tortilla (if your tortillas are smaller than your casserole, you can layer them — but be sure the bottom of the dish is covered).
Spread a layer of refried beans on the top of the tortilla — you may want to heat the beans first to make them spread more easily.
Pour half of the salsa and half of the onions over the beans. Put another tortilla on top of this layer. Layer the black beans, green pepper, tomato (if using), and the rest of the salsa and onion on top of the tortilla.
Put another tortilla on the top (your casserole should be pretty full by now). Pour the can of enchilada sauce over the whole thing and bake, covered, for about 35-45 minutes or until it’s hot and bubbly all the way through. Serve with vegan sour cream or all by itself.
Vegetable Casserole
1 medium potato, peeled and coarsely diced
½ medium carrot, scraped and thickly sliced
½ medium onion, peeled and coarsely diced
1 cup water
1 tsp salt
16 oz chopped broccoli
4 oz firm tofu, crumbled
½ cup nutritional yeast
1 Tbs lemon juice
pinch garlic granules
1 cup uncooked instant brown rice
10 oz can sliced mushrooms, drained
3/4 cup water
Preheat oven to 350° F. In a small saucepan, bring potato, carrot, onion, 1 cup water and salt to a boil over medium-high heat.
Lower heat to medium, cover and simmer until potato and carrot are tender, about 10 mins.
When potato mixture has finished simmering, pour in to a blender and add tofu, yeast, lemon juice and garlic. Blend until very smooth and creamy.
Pour into a shallow, greased, 1½ to 2 quart casserole. Add broccoli, rice, mushrooms and 3/4 cup water. Stir well and smooth top of casserole.
Bake for 40 mins, until golden and bubbling.
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