Recently Posted in Recipes

• Lentil Tacos
• Cranberry Nut Granola
• Plant Based Meatloaf
• Honey Whole Wheat Bread
• Spaghetti Casserole

One of the big considerations we have when looking for vegetarian meal ideas is if our kids will actually eat it. We have tried so many wonderful recipes that had too many complex flavors or textures that were off putting to our picky eaters. Or the recipes would required specialty ingredients which we do not normally keep on hand in our tiny kitchen. Thankfully, this simple Lentil Taco recipe satisfies everyone in the household and the kids love choosing their own toppings.

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Recently Posted in Recipes

• Lentil Tacos
• Cranberry Nut Granola
• Plant Based Meatloaf
• Honey Whole Wheat Bread
• Spaghetti Casserole

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Meat(less) Loaf

This is an old meatloaf recipe that our family has been making for over 10 years. Since becoming vegetarian we adapted the recipe to use plant based "meat" instead. It makes for a perfect comfort food dinner.

Course Main Course

Cuisine American

Keyword Comfort Food, Plant Based, vegetarian

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 4

Author Brittany

Equipment

• 1 Large Mixing Bowl
• 1 Small Mixing Bowl
• 1 Cookie Sheet or 8×8 Pan
• Parchment Paper

Ingredients

• 1 12oz Pkg Impossible Beef You can use any plant based beef, we just prefer Impossible for this recipe.
• 1 Egg
• 1 tsp Onion Powder
• ½ Cup Milk
• ½ Cup Dried Bread Crumbs
• Salt & Pepper To taste
• 1½ tsp Brown Sugar
• 1½ tsp Vegan Worcestershire Sauce
• 1 Tbsp Prepared Mustard
• 3 Tbsp Ketchup

Instructions

• Preheat the oven to 350° F (175°C)
• In the Large Mixing Bowl combine the plant based beef, egg, onion powder, milk, and bread crumbs. Season with Salt & Pepper, to taste.
• Roll the mixture out onto a Parchment lined Cookie Sheet and form into a rectangle shaped loaf.
• In the Small Mixing Bowl combine the Brown Sugar, Worcestershire, Mustard, and Ketchup. Mix well then pour over the loaf, covering completely.
• Bake at 350° for 1 hour.

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We have found that Spaghetti Casserole also makes a great dish to bring to a large gathering. We hosted a potluck at one of the campgrounds we stayed at with some other families. Everyone seemed to really enjoy it, even the kids. In fact, I was surprised to see how little of it made it back home. I hope you try it and enjoy it as much as we do.

Recent Posts in Recipes

• Lentil Tacos
• Cranberry Nut Granola
• Plant Based Meatloaf
• Honey Whole Wheat Bread
• Spaghetti Casserole

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Spaghetti Casserole

This recipe is an easy and family friendly vegetarian dish which has all of the components of a lasagna, but with a fun and easy twist.

Course Main Course

Servings 12

Equipment

• 2 Large Pots
• 1 Pasta Strainer
• 1 Large Mixing Bowl
• 1 9×13 Casserole Pan

Ingredients

• 1 box Spaghetti Noodles
• 2 tbsp Olive Oil
• 1 Small Yellow Onion Chopped Finely
• 2 Cloves Garlic Minced
• 1 Impossible Sausage Roll You can use any plant based sausage of your choice, or even real sausage,
• 16 oz Quality Pasta Sauce
• 1/8 cup Red Wine
• 1/8 cup vegetable broth
• 2 large Eggs
• 15 oz Ricotta Cheese
• 1 cup Shredded Parmesan Cheese
• 2 cups Shredded Mozzarella Cheese Divided
• 2 tsp Oregano Divided
• 2 tsp Basil Divided

Instructions

• Preheat the oven to 350*
• In a large pot, boil the water to cook the noodles. Once boiling add enough salt to the water so that it is salty like the ocean. Follow the box instructions for cook time on the noodles.
• In your second pot add the olive oil and saute the onions until soft. Then add the garlic. Once the garlic become fragrant add the plant based sausage and brown lightly.
• Once browned add half of the pasta sauce, red wine, vegetable broth, 1 tsp basil, and 1 tsp oregano. Cook until reduced to a ragu consistency (thick like oatmeal).
• In the large mixing bowl mix together the eggs, ricotta, remaining pasta sauce, parmesan, 1 cup of the mozzarella cheese, and the cooked spaghetti noodles.
• Grease the 9×13 pan and add half of the plant based meat sauce to the bottom of the pan. Then add the noodle mixture and press it down into the pan to level it. Top with the remaining sauce mixture. Then top the entire dish with the remaining mozzarella cheese.
• Cover the pan with aluminum foil and bake for 30 minutes

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In this Vegetarian Pot Pie recipe I use boxed pie crust and frozen vegetables to save time, but also make the gravy from scratch to preserve the best flavor. The end result is a Vegetarian Pot Pie that will win over everyone, including people who say that they do not like pot pie. At least that is what my mom and sister tell me.

Recent Posts in Recipes

• Lentil Tacos
• Cranberry Nut Granola
• Plant Based Meatloaf
• Honey Whole Wheat Bread
• Spaghetti Casserole

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Vegetarian Pot Pie

This Vegetarian Pot Pie recipe has a wonderfully comforting traditional flavor, but skips the canned cream of whatever soup.

Ingredients

• 1 Box Pie Crusts Let the pie crusts to sit out for 15 minutes prior to using them.
• ⅓ Cup Unsalted Butter
• ½ Cup Onion Chopped
• ⅓ Cup All Purpose Flour Slightly more may be needed to absorb all of the butter.
• ½ tsp Salt
• ¼ tsp Pepper
• 1¾ Cup Vegetable Broth
• ½ Cup Milk
• 12 oz bag plant based grilled chicken pieces Quron is our favorite brand for this.
• 12 oz bag frozen mixed vegetables

Instructions

• Preheat oven to 425°
• Spray glass pie dish with cooking spray.
• In a preheated cast iron skillet or heavy bottomed pot add the butter and brown the meatless pieces. Add onions about half way through the searing of the pieces.
• Add remaining butter to skillet to melt,stirring often.
• Add the salt, pepper, and flour. You want the flour to absorb all of the butter without leaving butter behind when you put a spatula through it. Let this flour mixture cook for a minute or two.
• Gradually add the milk and broth.  Continue to cook and stir often until it is bubbly and it has thickened.
• Stir in mixed vegetables and combine. Then remove the pan from the heat.
• Lay the first pie crust into the pie pan and pour the filling into the bottom pie crust.  Top with the second crust and seal the edges.  Cut slits into the top crust to permit airflow.
  
• Put the pie into the oven and bake for 30-40 minutes or until the top crust is golden brown.
• Let the pie stand for 15-20 minutes before serving.

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