casserole – The Vegan Rhino

March 28, 2020May 14, 2020

Simple Macaroni and Cheese Casserole

With tons of pantry items and a couple staple vegetables, you can make a delicious vegan macaroni and cheese dish! This Mac dish is made with a plant-based na-cho average cheese sauce that is paired with frozen broccoli. If you have some extra ingredients laying around, like parsley, panic bread crumbs or vegan cheeses, you can add them to the top and bake it until golden brown and bubbling. This recipe is a simple way to be creative with your vegetables and any other produce you may have laying around.

Yield 4

Ingredients

12 oz. Bionature 100% gluten free elbows

2 cups broccoli florets, frozen or fresh

1/2 na-cho average cheese sauce recipe

Breadcrumb topping (optional):

1/8 cup panko bread crumbs

1/8 cup vegan cheddar cheese

1/8 cup vegan parmesan cheese

Freshly chopped parsley, to garnish

Directions

Preheat oven to 425 degrees F.
In a large pot filled 3/4 of the way with well-salted water, boil your pasta according to the boxed instructions. In the last minute of cooking your pasta, add frozen broccoli. Drain and add it back to the pot.
Stir in the cheese sauce and pour mixture into a small lightly greased casserole dish. Top with breadcrumb mixture (optional)
Bake for 10-18 minutes or until cheese is slightly brown and bubbling.
Serve immedietly.

Chef’s tip: If you are in a pinch on ingredients, forget the toppings and just eat the macaroni and cheese once you add the cheese sauce to the pasta and broccoli.

Other recipes

Na-Cho Average Cheese Dip

November 26, 2019November 26, 2020

Candied Yams and Carrot with Marshmallow Topping

What’s a thanksgiving meal without the candied yams and marshmallows? Plant-based that is! Being one of those must have dishes on most tables, this one-pot-stop recipe is probably the easiest to make during the holidays. My secret addition for the best candied yams is adding diced carrots which go perfect with those Fall spices. Once you get these gems in the oven, you’ll understand why these are an essential part to any holiday feast.

Servings: 10 people

Ingredients

7 1/2 cups yams

6 large carrots

1 cup light brown sugar

2/3 cup vegan butter, melted

1/2 tsp. ground nutmeg

1 tsp. ground cinnamon

1 tsp. Himalayan pink salt

1 Tbsp. vanilla extract

2 cups Dandies marshmallows

Directions

Peel and chop the yams and carrots. Boil in a medium pot of well-salted water until fork tender. Drain and add to a casserole dish.
Preheat oven to 350 degrees F.
Sprinkle yams and carrots with brown sugar, nutmeg, cinnamon, and salt. Mix together melted butter and vanilla extract and drizzle over yams and carrot mixture, stirring until evenly coated.
Bake covered for 35 to 40 minutes or until bubbly. Remove from the yams the oven and top with the marshmallows. Set the oven to broil and brown the top slightly until golden in color.
Serve immediately.

Chef’s tip: Prepare these the night before without the marshmallows on top. Bake and before serving, top with marshmallows and brown.

Other recipes

Pomegranate-Feta Salad

Pecan and Pear-Bourbon Stuffing

Roasted Cauliflower Soup

February 21, 2019May 14, 2020

Simple Shepherd’s Pie

Have left over mashed potatoes in the fridge and don’t know what to make? This easy shepherds pie recipe is a great place to start. I love this meal — it’s a great way to repurpose ingredients and make one comforting meal. Topped with creamy mashed potatoes, once baked, they became ever so crispy on top with a slight golden tint to them. If you are looking for an easy meal during a busy week, then this is your go-to recipe.

Yields 3-4 servings

Ingredients

2 cups lentils, cooked

3 carrots, chopped

2 celery stalks, chopped

1/2 cup peas

1 Tbsp. tomato paste

1/2 cup red wine

1 tsp. dijon mustard

2 bay leaves

1 cup vegetable broth

1 tsp, fresh thyme

1 medium onion, chopped

2 cups mashed potatoes

1 Tbsp. avocado oil

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

Directions

In a frying pan on medium-high heat, add the oil, onions, celery, and carrots. Sauté for 7-10 minutes or until translucent, not browned.
Turn to high heat, add the wine and deglaze pan. Cook for 1-2 minutes and reduce heat to medium.
Add the cooked lentils, peas, tomato paste, Dijon, bay leaves, vegetable stock, thyme, and bring to a boil. Reduce heat to simmer and cook for 10-15 minutes on low-heat.
Preheat oven to 350 degrees F.
One thickened, scoop mixture into a grease casserole dish. Top with mashed potatoes and optional smoked paprika.
Bake for 20-30 minutes or until top is golden brown.
Serve and enjoy.

Chef’s tip: Feel free to add mushrooms to this dish!