The Post-A-Thon... Massive Unload Part 4

The Vegan Mouse's Mini Wet Burritos:

These Mini Wet Burritos, or rather enchiladas in my opinion, are the bomb, seriously peoples! They even take the cake over VegWeb's Cheesy Bean and Cheese Enchiladas, and believe me, that means a lot! My love for this easy casserole probably comes from the fact that it incorporates quinoa, which I love, and I without a doubt almost always have every ingredient on hand... Go make these asap!

I had enough of the filling mixture leftover to fill some additional corn tortillas and was able to use up some homemade enchilada sauce I has laying around and just made some extra drizzle (The smaller batch with the greenish sauce and corn tortillas). I love how the drizzle turns from light pink to and orange "cheesy" looking color once it bakes in the oven, brilliant!

Peace, Love, Vegan <3

Vegan MOFO: A Spin on VegWeb's Cheesy Bean and Cheese Enchiladas

I've made VegWeb's Cheesy Bean and Cheese Enchiladas about 3 or 4 times now and they always turn out fantastic! This time around I switched up the recipe a bit to use up some of the my leftovers.

Here's what I did:

- I added 1/2 cup of TVP to the mixture and a tablespoon of taco seasoning
- Subbed a can of hominy for 1 of the cans of beans
- Subbed some sliced mini bell peppers instead of using 1 of the onions
- Threw in a chopped tomato
- Added probably double the amount of olives
- Added half a can of corn
- Used a smallish can of green enchilada sauce for 1 casserole full and red taco sauce for the other
- I used corn tortillas this time instead of flour

It turned out pretty darn tasty but I had so much filing I wiped out an entire package of corn tortillas! Looks like leftovers for the next week for me. I'm going to try to do my best with Vegan Mofo, I won't always have new foodie pics but I will post just to say, "Hey look what I ate today!"

Viva Vegan's Potato-Chickpea Enchiladas with Green Tomatillo Sauce

Yet another amazing recipe from Viva Vegan! I got 15 enchiladas out of this recipe instead of 10. I also left off the Pine Nut Creama because it is the only recipe in this book I have found to be absolutely repulsive and my enchiladas turned out just fine. I instead topped my enchiladas with vegan sour cream when serving... Yum!

 The Green Tomatillo Sauce is to die for and it is awesome salsa as well. It really made a pretty boring recipe of mashed chickpeas and potatoes shine. I will be making this again soon!

My enchiladas kind of fell apart, the ones I had leftover to cool a bit stayed together much better but I was hungry and couldn't wait.

Vegweb's "They Won't Know It's Vegan Lasagna"

Vegweb's "They Won't Know It's Vegan Lasagna" is fantastic! This was my first time ever making a lasagna (Pathetic I know) and my first time making tofu ricotta, so many firsts tonight!

Changes and suggestions:

- I used an entire package of Tofurkey Italian Sausages (4 links) instead of the "Ground meat" substitute because it was what I had on hand. I sliced the "Sausages" into thin rounds and browned them a bit in some oil beforehand.
- For veggies I used carrots, broccoli florets, button mushrooms, and 1 bunch of fresh spinach (Stems removed). I cut all these veggies into smallish pieces (Except the spinach) and cooked them until tender. The spinach I didn't cook, I just layered it on fresh.
- I only needed like 2 cups of pasta sauce as well... Nowhere close to 2 jars! I did need the 3 cans of tomato sauce though.
- I didn't add the fake cheeze on top because fake cheeze is typically pretty gross.
- I thought the tofu ricotta in this recipe was fantastic without the vegan cream cheese added, once I added the vegan cream cheese the mixture became hard to spread so I just had it in 1 layer, it was still totally tasty though!

Vegweb's Super Yummy Cheesy Pot Pie

I made this Super Yummy Cheesy Pot Pie for dinner tonight and thought it was pretty yummy. I would give it 4 out of 5 stars this time around but next time I'm sure it will be even better!

***Update: I thought this pot pie was much better the second day as leftovers!***

I used the veggies listed in the recipe but doubled the broccoli, added half a chopped white onion, and used Melty Cheese for the vegan cheese sauce. I also made my own pie shell using the empanada dough recipe for "Richer Wheat Dough" out of Viva Vegan!

 Things I did wrong:

- I should have nuked the potatoes for longer than the other veggies because they weren't cooked all the way when my pot pie was done.
- Next time I will use only half the empanada dough recipe and roll it much thinner, my crust was too thick.
- I should have used the whole recipe of Melty Cheese. I saved some (Like 1/2 cup) to feed my addiction to Vegan Nachos.... Oops
- Also make sure to have a pan under whatever you're baking the pot pie in, mine started bubbling over and got all over my oven.
- I should have added more spices to jazz the filling up. I did add salt and pepper even though the recipe didn't call for it but the pot pie was still a bit bland.

VegWeb's Butternut Tofu Stuffed Shells

This recipe off VegWeb for Butternut Tofu Stuffed Shells is awesome! My first time eating butternut squash too! Being vegan is awesome because it forces you to get out of your comfort zone and try new things to widen your options!

The things I changed were:

- Adding 2 cups of kale to the tofu and butternut squash mixture... Not really recommended though, since the filling was really bitter at first (Probably due to an old batch of kale) though I couldn't taste the bitterness in the leftovers.
- Doubled the garlic and onion powders as well.
- I had enough filling to easily use an entire box of shells, double what the recipe recommends!

I will be making this again for sure!

VegWeb's Cheesy Bean and Cheese Enchiladas

Gosh, I have no idea why I waited so long to try THIS RECIPE! It's fantastic and I really didn't change much.

I just added 2 tablespoons white miso to the "Cheese" Sauce (I swear this gives the sauce an even "cheesier" flavor), used white beans instead of white kidney beans, and sprinkled some green onions on top before baking. I served them up with a dollop of Vegan Sour Cream.

 

And, USE FLOUR TORTILLAS!!! I had only 7 flour tortillas. The recipe needs 10 tortillas, which I'm assuming mean flour because of how much filling there was. I decided to make a small caserrole using some corn tortillas, topped with Daiya Vegan Cheese, since I still had quite a bit of filling to use up due to my lack of flour tortillas.

The casserole was good, the enchiladas were out of this world! I even gave some leftovers (Of the enchiladas of course) to a non-vegan coworker, who raved about how amazing they were!

El Torito Style Sweet Corn Cake

This is soooo easy! I just veganized the recipe on the back of the El Torito Sweet Corn Cake Mix package, which didn't require much effort. I only had to substitute regular butter for vegan butter (I used Earth Balance stick butter for easy measuring). Enjoy!

INGREDIENTS:

- 7.4 oz package El Torito Sweet Corn Cake Mix
- 15 oz can cream-style corn
- 1/4 cup water
- 1/4 cup vegan butter, melted

DIRECTIONS:

- Preheat oven to 350 F.
- In a bowl combine corn cake mix, melted butter, water, and cream-style corn. Mix until ingredients are combined.
- Bake, uncovered at 350 degrees for 40-45 minutes or until liquid has been absorbed. Mine took about 55 minutes but my oven is lame.
- Use an ice cream scoop to serve the sweet corn cake as a side dish or for dessert.

Easy Peasy Pasta Bake

So I kinda just threw this together and thought it turned out pretty good... My BF really liked it and said I should post it! Quick comfort food... Though next time I would add more veggies... Maybe even an entire extra bunch of asparagus or some broccoli. I will list exactly what I used this time, feel free to add more veggies if desired. Serve with salad for a perfect vegan meal.

INGREDIENTS:

- 1 bunch of asparagus, tough ends snapped off, cut into 1 inch pieces
- 1 white onion, sliced
- Garlic powder, onion powder, sea salt, fresh cracked pepper, and crushed red pepper to taste
- Cooking spray
- 12 oz box medium pasta shells
- 10.75 oz can condensed tomato soup + 10.75 oz can worth of water
- 1/2 to 1 cup fried onions
- Tony Chachere's Creole Seasoning, to taste

DIRECTIONS:

- Prepare asparagus and onions.
- Preheat oven to 400 F and get a big pot of water boiling for the pasta.
- Once pasta water is boiling add pasta and cook until al dente, then drain in a colander (Save the pot).
-Meanwhile, put the asparagus and onions in a large rectangular caserole dish and season generously with garlic powder, onion powder, sea salt, fresh cracked pepper, and crushed red pepper. Spray your seasoned veggies with cooking spray and mix the veggies around until everything is evenly coated. Bake for 5 to 10 minutes, until asparagus is tender crisp (Save the casserole dish).
- Turn stove down to 350 F.
- Thoroughly mix condensed soup and water in the pot, add cooked pasta and mix until pasta is evenly coated. Add this mixture to the asparagus and onion mixture in the casserole dish and mix thoroughly. Once mixed, cover with fried onions (You can mix the mixture around again if you wish or leave the onions as a topping).
- Bake for about 20 minutes or until the tomato soup has thickened a bit.
- Generously season casserole servings with creole.

Makes: 8 Servings
Preparation time: 5 minutes
Cooking time: 30 minutes