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Your Vegetarian Recipe Selection

VEGETABLE LOAF

Ingredients

1 cup cooked peas
1 cup cooked carrots
1 cup cooked string beans
2 cups mashed potatoes
3 tablespoons butter
1 onion minced
3 tablespoons flour
2 cups milk or vegetable broth
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon celery salt
1/2 cup grated cheese
1/2 cup bread crumbs

Instructions

Arrange chopped cooked vegetables in layers or mix together in a
greased baking dish. Melt fat in a saucepan; add onions and
flour. When slightly brown gradually add the milk. Add
seasonings. When sauce is smooth and thickened add the grated
cheese. Stir until cheese is melted then remove from heat. Cool
slightly and then pour sauce over vegetables. Sprinkle with
crumbs. Bake at 350 degrees F for 45 minutes.

CHEESY EGGPLANT LOAF

Ingredients

1 eggplant seeded peeled diced and cooked cup in a small amount of water
1 large onion chopped
1/4 pound grated Cheddar cheese
18 soda crackers rolled
1 can mushroom soup
2 eggs beaten
Sage and salt to taste

Instructions

Mix all ingredients well. Bake in a greased loaf pan at 350
degrees F for 45 minutes.

EASY MASHED POTATO AND ROASTED VEGETABLE ENCHILADAS

Ingredients

1 head broccoli cut into florets
8 ounces whole button mushrooms
3 small zucchini chopped
2 cups chopped carrots
1/4 cup olive oil
Salt and pepper to taste
3 cups water
1 cup milk
1/4 cup butter
1 (7.6 ounce) package instant mashed potato flakes
1 (12 ounce) package corn tortillas
3 cups enchilada sauce
8 ounces shredded Cheddar cheese

Instructions

Preheat oven to 425 degrees F (220 degrees C). Grease a 9 x 13
inch baking dish. In a large mixing bowl combine broccoli
mushrooms zucchini and carrots. Drizzle the vegetables with olive
oil and season with salt and pepper. Spread vegetables in a
single layer in a medium baking dish. Roast vegetables in the
preheated oven for 30 to 40 minutes; stir halfway through their
cooking time. When finished cooking remove from the oven and
reduce oven temperature to 350 degrees F (175 degrees C). Bring
water milk and butter to a boil in a large pot. Remove the pot
from heat and mix in the mashed potato flakes. Let stand two
minutes then stir the mashed potatoes with a fork until they are
smooth. In a large bowl mix together potatoes and roasted
vegetables. In a dry nonstick skillet over medium heat quickly
heat each tortilla on both sides to make pliable. Dip the
tortillas in enchilada sauce. Put a large spoonful (approximately
1/4 to 1/3 cup) of potato-veggie mixture into the center of each
tortilla. Top mixture with about 1 to 2 tablespoons of cheese and
roll tortillas. Place seam-side down in the prepared baking dish.
Pour extra sauce over top and sprinkle with remaining cheese.
Bake at 350 degrees F (175 degrees C) for approximately 20 to 30
minutes until the enchiladas are heated through.

YELLOW SQUASH PIE

Ingredients

2 cups yellow squash cooked and drained well
4 whole eggs lightly blended
1 cup granulated sugar
4 tablespoons lemon extract
9-inch pie plate

Instructions

Lightly butter the pie plate. Cook enough yellow squash to equal
2 full cups cooked and drained. In mixing bowl put squash eggs
and sugar; stir. Do not beat. Add lemon extract. Pour into
prepared pie plate. Bake approximately 40 minutes at 350 degrees
F or until pie is of custard consistency. Cool. Serve cold.
Tastes like lemon custard.

GREEN CHILE AVOCADO ENCHILADAS

Ingredients

1 (16 ounce) package either cubed with onions cup or Southwestern hash browns variety
4 vegetarian "chicken" patties cooked and cubed
1 pound shredded Mexican cheese divided
8 corn tortillas
1 (19 ounce) can green chile sauce
1 (15 ounce) container avocado tomatillo salsa divided
Shredded lettuce
Diced tomatoes
Sour cream

Instructions

Prepare potatoes according to package directions and set aside to
cool. Combine cubed "chicken" patties three-quarters of
the cheese and cooled potatoes. Pour about half the green chile
sauce into the bottom of a 9 x 13-inch baking pan. Fill one corn
tortilla with potato filling and place in baking pan. Continue
until all tortillas have been filled and placed in pan. Combine
three-quarters of the salsa with the remaining green chile sauce.
Pour over enchiladas. Sprinkle with remaining cheese. Bake at 350
degrees F for 20 to 30 minutes until cheese melts. Serve with
shredded lettuce diced tomatoes sour cream and remaining salsa.

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