Vegan Thickeners - The Vegetarian Resource Group

CREAMY POTATO-VEGAN
CHEESE CASSEROLE
(Serves 5)
This dish has a rich, hearty flavor.
Non-stick vegetable oil spray to prepare
casserole dish
1 1 /2 cups chopped green bell peppers
1 1 /2 cups chopped sweet onions
1
/2 teaspoon salt
4 1 /2-5 cups russet potatoes cut into 1 /4-inch
slices (not peeled if skins are good)
Additional salt to taste
1
/2 cup vegan sour cream, divided
4 ounces shredded cheddar-style vegan
cheese or cheddar-style slices
Preheat oven to 375 degrees.
Spray an 8" x 8" x 2" casserole
dish with oil. Set aside.
Mix together the bell peppers,
onions, and the 1 /2 teaspoon salt
in a l-quart mixing bowl. Set aside.
Layer a third of the sliced potatoes
in the casserole dish, then
sprinkle lightly with salt to taste.
Distribute half the bell pepperonion
mixture over the potatoes.
Over this, add half the sour cream
in small dollops.
Layer on another third of the
potatoes and sprinkle with a little
more salt to taste. Distribute the
remaining bell pepper-onion mixture
over this layer and top it with
small dollops of the remaining
vegan sour cream.
Layer over this the remaining
third of the potato slices and again
sprinkle with a little more salt to
taste. Bake, uncovered, for approximately
45 minutes or until potatoes
are almost tender.
Remove casserole from oven.
Distribute the shredded or sliced
vegan cheese evenly over the top
and return casserole to oven for
approximately 15 minutes longer
or until cheese is melted and potatoes
are tender.
Total calories per serving: 258
Carbohydrates: 40 grams
Sodium: 529 milligrams
Fat: 9 grams
Protein: 5 grams
Fiber: 4 grams
BAKED MIXED BEAN, CORN,
AND VEGETABLE CHILI
(Serves 6)
This dish, with its well-balanced
flavors, is especially good served
with cornbread and a tossed salad.
2 Tablespoons canola oil
1 1 /2 cups peeled, chopped carrots
6 Tablespoons seeded, finely chopped
fresh jalapeño peppers
1 cup chopped yellow onions
1 Tablespoon minced fresh garlic
One 12-ounce package frozen vegan
ground burger
2 cups frozen whole kernel corn
One 15.5-ounce can Great Northern beans,
not drained
One 15.5-ounce can red kidney beans,
not drained
One 15-ounce can black beans, not drained
One 14.5-ounce can diced tomatoes, not
drained
One 6-ounce can tomato paste
1
/2 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground ancho chili powder*
1
/4 teaspoon cayenne
Non-stick vegetable oil spray to prepare
casserole dish
4 ounces shredded or thinly sliced cheddarstyle
vegan cheese
Heat the oil in a 4 1 /2- to 5-quart
skillet or pot. Add carrots and
sauté 5 minutes or until they
begin to soften slightly. Stir in
jalapeños, onions, and garlic.
Sauté 5 minutes longer.
Add the ground burger and
continue to sauté until it begins
to brown lightly. Stir in corn and
cook 5 minutes.
Add the beans along with
the tomatoes and tomato paste.
Stir in the salt, chili powders, and
8 Issue One 2007 VEGETARIAN JOURNAL