Vegan recipe for a crowd that can be baked...?!
Answers:
TY for thinking of the vegetarians at your dinner...
Everybody likes a casserole...
If you're doing grape leaves you may want to do an Italian casserole with pasta in it (a starch you wanted)...
You can top it with crushed vegan breadcrumbs seasoned with lemon and black pepper spice. There are a lot of wheat breads that are vegan and only one white bread that is vegan; Texas Toast. Overnight you can dry chopped up bread in a bowl and crumble them even further for your topping.
Fresh tomatoes inside the casserole have better taste than can tomatoes.
Green olives can be baked inside a casserole for an extra yummy flare.
Don't forget crushed garlic cloves (easy if you have a masher).
I never measure when I'm cooking, but I do taste it as I go along to make sure it's tasty enough and never bland. I suggest for this casserole you season with lemon juice, white wine vinegar, olive oil, purple onion, basil, rosemary, dill and whole pepper corns. Go easy on the peppercorns as it may startle people that it's not traditional looking papper, plus it's strong.
You have to get creative sometimes.
Last but not least do not forget the protein source in this casserole. Garbanzo beans or butter beans are pleasing and easy on the pallet, best suitable for Italian dishes.
(Since you're baking for a lot of vegans, you may want to make two versions of this, maybe one slightly different than the other one - like the other one could be made without pasta and with potatoes and zucchini instead). Bake for an hour or until crumbs on top are browned. Only boil pasta 1/2 way before you put it in the casserole.
Vegan astrologer
Nut Roast
Oil for frying
1 onion, chopped
2 cloves garlic, minced
4 - 6 medium mushrooms, sliced
1 tbsp. all-purpose flour
1? cups (10 fl oz, 300 ml) vegetable stock (or water)
1? cups (6 oz, 175 g) finely chopped nuts
3 cups (6 oz, 175 g) oats
1 tbsp. soy sauce
? tsp. dried herbs
Salt and pepper to taste
Flour for coating
Oil for roasting
Oven: Pre-heat to 375F, 190C.
Stew the onion in the oil for about five minutes or until soft. Add the garlic and mushrooms. Cook for a few more minutes.
Sprinkle the flour on top. Stir well. Add the stock or water, stirring all the time. Bring the mixture to the boil, and simmer slowly for two or three minutes. Stir in the nuts, breadcrumbs, soy sauce, herbs and seasoning.
Turn the mixture on to a floured board, and form a loaf shape with your hands. Coat evenly with flour on all sides.
Heat the oil in a roasting tin. Place the loaf in the tin. Bake for 30 - 40 minutes, basting occasionally.