tofu casserole ideas. copy & paste from infinityjr Why dont you try using the tofu in either a thai green curry with rice, and vegetables, or in a stir fry dish as the main and some nice feta and pea or feta and spinach fritters with a little salsa and hummus on side first, personally i do not like tofu cooked in stews, it is a very bland food, in a stew everything takes on the strongest taste and so vegetarian stews can be beany and bland, two nice zesty but easy dishes may be better use of tofu than a stew?
ange164,
Jun 8, 7:33pm
NOTE re: fried rice; I simply copied and pasted. for vege version leave out ham, insert TVP peices, bacon bits (which are actually bacon flavored TVP) tofu, Lentils or whatever, or leave out altogether. For stock rememember to use herb stock, or vege stock of some sort. Further totally unrelated note: Bisto is vegetarian gravy.
ange164,
Jun 9, 5:19pm
LENTIL DAHL (Any Meal) (curry lentil stew) INGREDIANTS 2 C red lentils, 1 T oil, 2 Med onions chopped, 1 t curry powder or to taste, ¼ t turmeric, 1 t sat, 5-6 cups water, 2 cloves crushed garlic, METHOD: 1) Saute onion, garlic, tumeric and curry powder. 2) Add water, lentils, salt and cook about 30-40 mins until cooked. 3) serve over rice with pappadams.
ange164,
Jun 9, 5:59pm
PEANUT TOMATO PASTA SAUCE (Lunch or Mains) Hot Cooked pasta shells or bows needed for this one. INGREDIENTS: 1T oil, 1 Lge onion, finely chopped, 2 t bottled crushed garlic or two cloves. 410g tin savory tomatoes, 2 T Tomato paste. 2 T Smooth peanut butter. 1 t basil. 1 t Oregano. ½ C water. METHOD: 1) Heat the oil in a large frying pan and stir fry the onion and garlic until soft. 2) add the remaining ingredients and heat through. 3) serve over cooked pasta bows or shells and garnish with a tablespoon of chopped fresh parsley if desired. Serves 4.
ange164,
Jun 10, 4:55pm
STIR FRY WITH SESAME STRIPS. lunch or mains. Have your hot cooked rice ready. Serves 6. The sauce has a very strong flavor, but it’s tasty. Where it states to use plum sauce, it was recommended to use Delmaine brand because that has no vinegar in it. This is for nutritional purposes; vinegar destroys vitamin B’s. INGREDIENTS: 425g can Sanitarium Tender Bits. 1 C Tomato puree. ¼ CPlum sauce. 1 T soy sauce. 2 t Sesame oil. ½ a red and half a green capsicum cut into julienne strips. 1 medium carrot, 1 med zucchini, 1 stick celery all julienne strips also. {cheats way is to use frozen stir fry mix 3 Cups. } 1 C mung bean sprouts. 1 T sesame seeds toasted.
darlingmole,
Jun 13, 3:55am
bumping - because vegetables are a lot cheaper than meat and we can all do with eating cheaper/healthier too ...
esawers,
Jun 13, 5:04pm
Vege filos stirfry onion, brocolli, cauliflower, red peppers, carrots, in fact almost any vegetable, make sure they're cut small and similar sizes. stir in some crushed ginger, mustard and salt and pepper. then at the end add a dollop of sour cream and some sun dried tomato pesto, mix it all up. wrap it up in filo pastry to create long filo rolls. and bake for 20 minutes... yum, we've had this twice this week
esawers,
Jun 13, 5:27pm
Vege cottage pie Chickpeas, stirfry veges, a can of crushed tomatos, some of that Taco seasoning mix, and stirfry it all together. Put it in a casserole dish and top with mashed potato and cheese and cook in the oven. Another yum.
esawers,
Jun 13, 5:32pm
i'm vegetarian and dp is not so we have alot of meals he just adds meat to. Burrito wraps with salad and beans (and beef or chicken), Nachos with bean stirfry and cheese (and mince), Burgers with falafel and salad (or mince patties), Hashbrowns spaghetti and eggs for breakfast (and bacon), Vege filos and salad (he adds chicken to the filo), Vege indian curry on rice, green thai curry on rice with veges and tofu (or fish), Pita breads filled with salad (and salami), Mini pita bread pizzas with spaghetti cheese onion, etc (and salami)
andy_dixon,
Jun 13, 6:36pm
Vegan Brown Lentil burgers (lunch or dinner) 1 cup brown lentils - cook first in water until soft - about 20 minutes. Lightly mash (having some still whole gives more texture to the burgers).
1 tsp each of mustard seeds, cumin, coriander. Dry fry then into the mortar and pestle.
Some onion and garlic - fry in a little oil and then add to the cooked lentils.
Breadcrumbs - add until burgers are the desired consistency.
For a touch of greenery some fresh parsley and/or coriander would be good.
These are best pre-prepared and put in the fridge for a few hours. Are freezable (to freeze, form into desired shape then put on a dish covered with glad wrap in the freezer. Once frozen, they can go free-flow in a bag).
MEAT-free & DAIRY-free. Brown lentils are used because they are easy/quick to cook and give a lot of flavour.
Note that the blue vein cheese maeans they are not vegan!
catatonik,
Jun 13, 8:06pm
Roast vege lasagne... easy and to die for! 1/4 Pumpkin, 3 med courgettes (halved lengthways), 2x red caps (quartered + deseeded), 1Tbsp olive oil, 2x 400g cans chopped/seasoned toms, Lasagne sheets, 200g ricotta cheese, salt+pepper, 1c Bechamel Sauce, 1/2c grated parmesan. Heat oven to 200c. Cut Pumpkin small (1cm slices) & toss with courgette + caps in oil. Roast on tray 20mins. Set aside. Turn oven down to 180c. Bottom layer: 3rd toms - Lasagne sheets - Middle: 3rd toms, 1/2 veg, 1/2 ricotta - lasagne sheets - Top: 3rd toms, 1/2 veg, 1/2 ricotta - Lasagne sheets - Bechamel sauce - parmesan. Bake 30mins until golden. This is our new favourite - and we all love meat. . LOL! !
ange164,
Jun 16, 4:08am
good eating everyone. will hopefully add tofu with mushroom gravey over noodles for you all tomorrow when my toddler has her nap.
ange164,
Jun 16, 6:20pm
MUSHROOM TOFU OVER NOODLES. I love this recipe; especially accompanied with the bean and pineapple salad I’ll also post, and crusty fresh bread with butter on. You need your hot cooked noodles ready for this one. INGREDIANTS: 300g firm tofu, well drained. 2 T oil. 1 T lemon juice. ¼ t garlic powder (or crush garlic). 3 T soy sauce. 1 t mixed herbs. 2 T peanut butter. METHOD. Dice the tofu into small cubes. – mix remaining ingredients and marinate the tofu for several hours. (I do it in a zip lock bag). Spread on a greased cookie sheet and bake at 200*c for ten mins, turn over and bake another 10 mins. (I cheat and just fry it. ) Mushroom Gravy recipe to follow.
ange164,
Jun 16, 6:25pm
DARK MUSHROOM GRAVY INGREDIANTS: 1 T oil. 450 g mushrooms sliced. 1 and ½ cups water. 1 & ½ T corn flour. ½ t mixed herbs. 1 t marmite. METHOD: sauté mushrooms in the oil, add remaining ingredients and stir until thickened. PLACE TOFU OVER COOKED NOODLES OR RICE AND TOP WITH MUSHROOM GRAVY. Note: Because I “cheat” and fry my tofu, some of the yummy marinade comes off and sticks to the pan, so when I remove the tofu from the pan, I use the same pan to make the gravy in and the left behind bits all go into the gravy.
ange164,
Jun 16, 6:34pm
BEAN AND PINEAPPLE SALAD serves 8 lunch or dinner (If halving this recipe just 1 can of four bean mix in brine with the brine rinsed off and drained, works well. ) 400g red kidney beans drained, 400g tin cannelloni beans drained. 440g can unsweetened pineapple pieces drained (keep a bit of the juice for the dressing). 1 red and 1 green capsicum, cut into julienne strips. 2 sticks of celery, cut finely on a diagonal. 6 spring onions cut on a diagonal. (the fancy cutting makes it look prettier when done. ) DRESSING: ¼ C Oil. ¼ C Lemon juice. 1 T pineapple juice. ¼ t each of salt and basil. 1 clove garlic crushed. METHOD: Combine salad ingredients in a bowl. Put the dressing ingredients in a jar and shake it to mix it up. Fold dressing through the salad and chill. (best made at least an hour before serving, if not all day, so the flavors have time to blend. ) Toss well before serving, garnished with mint, and serve with crusty bread rolls for a healthy lunch.
ange164,
Jun 17, 5:35pm
SHEPARDS PIE DELUXE Serves 6. This one is a bit salty; maybe leave out additional salt until last and taste test it for yourself. (Sanitarium nut meat is usually in the aisle with beans and up top or off to one side. It has gluten and peanuts in it. ) INGREDIANTS: 1 T oil, 1 t marmite, 1 medium onion chopped, 1 med carrot finely diced, 1 stick celery sliced finely, 1/3 C finely chopped parsnip, ½ t salt, ½ t mixed herbs, 2 cups water, 1 T soy sauce, 2 T corn flour, 2T water extra, 425g can Sanitarium Nutmeat, mashed. TOPPING: 2 C mashed potato 1 & ½ C mashed pumpkin, 2 t marg, 1 t salt, pepper to taste, 4 spring onions finely chopped. TO BE CONTINUED
ange164,
Jun 17, 10:17pm
Note for shepards pie delux re: nutmeat a tin of that at my local pac n save cost $4. 75, so it's not a particularly cheap meat alternative if one is doing vego for cost reasons. $4 of prime mince would be cheaper and a similar quantity of fill to the pie.
ange164,
Jun 18, 5:10pm
fast and easy is Butter tofu. just like butter chicken but with half a packet of cubed up tofu. Easiest way is a tin of butter chicken sauce, half a packet of frozen stir fry veg, (some red lentils or some such if you like them) and half a packet of firm tofu cubed, all in a pot and simmer 15 mins to cook your veges. Serve over rice. YUMMO.
frances1266,
Jun 18, 8:59pm
shepherds pie Kidney beans work really well in shepherds pie and they cost around $1. 45 a tin at supermarket, think 2 tins would be needed.
ange164,
Jun 21, 4:42pm
C&P another vege sausage roll recipe. Frances1266. vegetarian sausage rolls (dairy free) This recipe is very good. 8 slices bread, crumbed 100g tofu 1-1/2t Italian herbs or mixed herbs 1 onion finely chpd and cooked 1t salt 1/2c tomato puree Mix together Roll in pastry as for sausage rolls. Bake 220c till golden brown. Dairy free pastry is available from your supermarket for those avoiding dairy.
frances1266
fruitluva2,
Jun 21, 4:46pm
Basil Pesto Blend the following in a blender or use a stick blender: 100g basil leaves fresh (without thick stalks), 4T pine nuts, 1/2C olive oil, 1/2 t salt, 1 clove garlic. You may need to add oil/water to achieve the correct consistency and keep the blender turning. Also taste and add salt if necessary.
fruitluva2,
Jun 21, 5:04pm
Lentil Lasagne. Sauce: 1C red lentils, 2 cloves crushed garlic, 1 diced red capsicum, 1x400g can tomatoes chopped, 1T tomato paste, 2t oregano, 2t basil, 1 chopped onion, 1c mushrooms(optl) 2 stalks chopped celery, 1T olive oil, 1C vegetable stock, 1T fresh chopped parsley. Saute all the vegetables & garlic in the oil until tender. Add washed lentils, tomatoes, veggie stock, tomato paste, herbs & parsley. Bring to the boil, reduce heat, cover & simmer 15mins until lentils are soft & swollen, & most of the liquid absorbed. Remove from heat. Grease a 1 1/2ltr oven dish.
fruitluva2,
Jun 21, 5:11pm
Lentil Lasagne. P2 Put sheets of instant lasagne on the base of dish & pour a third of lentil sauce over. Add another layer of lasagne, then lentils, lasagne, & final layer of lentils. Topping: 1 & 1/2C fresh breadcrumbs, 2 cloves crushed garlic, 1/3C sunflower seeds, 1T olive oil. Make the topping by frying garlic in oil & mixing in breadcrumbs & seeds. Sprinkle on top of lasagne. Bake at 180C for 20 mins until top is brown & crispy. Freezes well cooked or uncooked.
ange164,
Jun 21, 5:17pm
woohoo, that's 30 recipes. one a night for a month and start again. Keep em coming!
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