Really good vegetarian dish recipe that can be frozen and reheated quickly?!
Really good vegetarian dish recipe that can be frozen and reheated quickly?
Answers:
Vegetarian Meatless Moussaka
INGREDIENTS:
* 1 1/4 pounds of eggplants (long slender type), trimmed, cut in 1/8" slices
* 1 1/4 pounds of small zucchini, trimmed, cut in 1/8" slices
* 1 1/4 pounds of potatoes, peeled, cut in 1/8" slices
* 1/2 teaspoon of salt
* 2 cups of water
* 3 tablespoons of crushed toasted breadcrumbs
* 1 3/4 cups of finely grated gouda cheese
* ------------
* For the tomato sauce:
* 2 medium tomatoes, run through blender
* 1 medium onion, minced
* 1 large clove of garlic, minced
* 1/2 teaspoon of salt
* 1/2 teaspoon of pepper
* 3/4 cup of olive oil
* 3/4 cup of water
PREPARATION:
Place sliced vegetables in a colander over a bowl, sprinkle and toss with 1/2 teaspoon of salt, and set aside while making the sauce.
Make the sauce: Combine all sauce ingredients in a saucepan and bring to a boil over high heat.
When it reaches a full boil, reduce heat to medium and cook until excess liquid has cooked off and a chunky tomato sauce remains (about 1 3/4 cups).
Preheat oven to 480F (250C).
Make the moussaka: Sprinkle the bottom of a 12-inch diameter (or equivalent) roasting pan evenly with the breadcrumbs. Place a single layer of potato slices on the breadcrumbs, overlapping only slightly if needed to cover the bottom. Top with a layer of eggplant slices. Sprinkle with 1/3 cup of the grated cheese. Add a layer of zucchini slices, and a layer of the remaining eggplant and zucchini mixed. Top with a layer of potato slices. Spoon the tomato sauce evenly over the top. Add 2 cups of water (pour around the sides so as not to disturb the tomato sauce on top) and top with the remaining grated cheese.
Bake at 480F (250C) until the liquid in the pan comes to a full boil, about 20 minutes. Reduce heat to 390F (200C) and cook for one hour. Turn off heat and let the pan sit in the oven for 20 minutes before serving. Cover the pan loosely with foil when the cheese on top is nicely browned.
Makes 4-5 servings
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Vegetarian Enchilada Casserole Recipe
INGREDIENTS:
* 1 1/2 cups vegetarian ground beef substitute
* 1 packet taco seasoning
* 2 15 ounce cans enchilada sauce
* corn tortillas
* 2 15 ounce cans pinto beans, drained
* 2 cups cheese, grated
* 1 4 ounce can sliced green chilies
* 1/3 cup sliced black olives
* 15-18 corn tortillas
* 2 cups corn chips, broken into pieces
PREPARATION:
Pre-heat the oven to 375 degrees.
Combine the vegetarian mock meat with the taco seasoning and combine well.
Lightly grease a baking pan. Spread about 3/4 cup enchilada sauce on the bottom of the baking pan
Next, place a layer of 5 or 6 corn tortillas on top of the sauce.
Spread the beans, a layer of cheese and half of the chilies on top of the tortillas. On top of this, spread another generous layer of enchilada sauce, then more corn tortillas. Next, spread the mock meat and olives on top of the tortillas, more cheese and the rest of the chilies.
Spoon another layer of sauce over this, and then the rest of the corn tortillas, then sauce and cheese.
Cover the casserole with aluminum foil and bake for 30 minutes. Remove from the oven, top with the corn chips, and bake for 15 to 20 more minutes.
Source(s):
http://vegetarian.about.com/od/maindishe...
roasted vegetables