Minnesota Hot Pot, Thanksgiving Style

 

Ingredients
leftover vegan turkey
leftover gravy
leftover Green Bean Casserole
vegan cheddar cheese
tater tots
oil for spraying

Instructions
Preheat oven to 375°F.
Spray the inside of a covered casserole dish or Dutch oven with lid with oil.
Shred turkey into bite sized pieces and place in the bottom of the dish. Aim for at least a one inch layer.
Pour in enough gravy to cover.
Layer the Green Bean Casserole on top of the turkey.
Sprinkle the beans with cheese. Spray some oil on the cheese to help it melt.
Layer the tots on top of the cheese. You should have enough to fill the pot. Spray with oil to help toast the tots
Place cover on pot and bake for 35 minutes at 375°F. Remove cover and bake an additional 10 to 15 minutes or until tots become golden brown.
Remove from the oven, place on a cooling rack, and allow to cool for 19 to 15 minutes before serving.
Enjoy!

Green Bean Casserole

 

Ingredients
1 pint mushrooms, finely chipped
1 cup cashew milk
1 teaspoon soy sauce
2 cans cut green beans
1 1/3 cups french fried onions

Instructions
Heat oven to 350°F. 
In a saucepan over medium high heat, cook chopped mushrooms til they have released their liquid, and jt has cooked away. Add cashew milk, reduce heat, and stir til thickened. Stir in the soy sauce, beans and 2/3 cup onions and add to a 1 1/2-quart casserole.  Season the mixture with salt and pepper.
Bake for 25 minutes or until hot.  Stir the bean mixture.  Sprinkle with the remaining 2/3 cup onions.
Bake for another 5 minutes or until the onions are golden brown.
Enjoy!

Chili Cheese Hamburger Helper

 

Ingredients
8 oz cooked elbow macaroni
3/4 cup boiling water
1/2 cup vegan cheese
1/4 cup plant based beef crumbles
2 tablespoons toasted dried onion flakes
2 teaspoons ground paprika
1/4 teaspoon ground chipotle
salt and pepper to taste

Instructions
Add plant based crumbles to a pan over medium high heat and brown.
When browned, add spices, onions, macaroni, and water. Bring mixture to a boil while stirring to combine. Boil until liquid is reduced by half.
Add cheese, reduce heat, and stir til cheese melts into the cooking liquid. Cook on low til the cheese and liquid emulsified into a creamy sauce. Taste and adjust for seasoning.
Enjoy!

Chicken Ranch Pasta with Colby Jack Cheese

 

Ingredients
1 package (16 ounces) uncooked penne pasta
1 cup  vegan buttermilk
1/4 cup Churn Style Butter, cubed
1 tablespoon chopped chives
1 tablespoon dried dill
1 tablespoon dried parsley
1 teaspoon garlic salt
1 teaspoon lemon pepper seasoning
1 teaspoon garlic powder
2 cups shredded vegan Colby-Monterey Jack cheese
1 cup Cashew Sour Cream
2 cups shredded plant chicken
1/2 cup crushed saltines (about 15 crackers)

Instructions
Cook pasta according to package directions; drain. In a Dutch oven, combine the next nine ingredients. Cook and stir over medium heat until cheese is melted and mixture begins to thicken. Reduce heat; fold in sour cream until blended.
Add the chicken, cracker crumbs and pasta; cook and stir until heated through.
Enjoy!

Toad in the Hole

Ingredients

1/2 cup flour
large pinch of salt
freshly ground black pepper
 2 tsp baking powder
1 cup vegan egg (Just Egg or VeganEgg)
1 cup plant milk
2 tbsp fresh thyme leaves
8 vegan sausages
2 tbsp Dijon mustard
2 tbsp of shortening
vegan butter, to serve

Instructions

To make the batter, sift the flour into a large bowl. Add the salt and pepper.
Make a well in the center of the flour and add the vegan eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of heavy cream.
Strain and push any remaining lumps through a sieve. Stir in the thyme. Cover and leave to stand for 30 minutes.
Preheat the oven to 400°F.
Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Turn off the heat and brush the sausages with the mustard. Set aside.
Place the shortening into an ovenproof dish and heat in the oven for five minutes or until it is hot and hazy.
Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown.
Serve seasoned with black pepper and a large knob of butter.
Enjoy!

Green Bean Casserole

Ingredients

1 16 oz. bag frozen French cut green beans

2 cups cashew cream

1-1/2 cups crispy fried onions

1 cup celery, chopped

1/2 cup onion, chopped

2 tbsp nutritional yeast

salt and pepper to taste

Instructions

Preheat oven to 375°F.

Grease a 9"x9" baking dish.

In a pan over medium heat, sauté onions and celery til translucent, about five minutes. Add cashew cream and cook, stirring, til thickened. There is enough starch in the cashew cream so no other thickened is needed.

Add nutritional yeast, salt, and pepper. Stir.

Add cream beans and 3/4 cup of the crispy onions. Stir to combine. 

Add mixture to the baking dish, cover, and bake at 375°F for thirty five to forty minutes. Remove cover, spread remaining crispy fried onions on top, and return to the oven. Bake for an additional ten minutes, til onions get toasty.

Enjoy!

Scalloped Potatoes in White Wine and Herb Infused Cream

Ingredients

3 pounds Russet potatoes, peeled and thinly sliced

3 cups cashew milk

1/3 cup white wine

3 sprigs fresh sage

6 sprigs fresh thyme

2 sprigs fresh rosemary

2 fresh bay leaves

salt and white pepper to taste

3 tbsp plant butter

3 tbsp flour

Instructions

Preheat oven to 375°F.

Grease a 9" x13" baking dish.

Place sliced potatoes in a large saucepan. Tie fresh herbs into a bundle with kitchen string and add to saucepan. Pour in cashew milk, and bring to a boil over high heat. Reduce heat to medium low, and simmer for ten minutes to par oil the potatoes.

Remove herb bundle and discard. Remove potatoes and reserve cooking liquid. Arrange the potatoes in the baking dish.

Melt butter in a sauté pan over medium heat and add flour. Cook til the flour gives off a toasty fragrance. Add white wine and stir.

Add the cooking liquid to the pan through a strainer, stirring til sauce thickens. Season to taste with salt and white pepper.

Pour sauce into baking dish and bake at 375°F for 35 to 40 minutes, til the sauce is bubbling and the top becomes slightly golden. You may put it under the broiler for more Browning if desired.

Allow to set 15 minutes before serving. Garnish with fresh parsley.

Enjoy!