Recipes - Vegetarian Comfort Foods

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06-27-2007, 09:30 AM
I made vegetarian Shepherd's Pie last week and it was yummy! Not very low cal I guess, but it was good. I made myself eat a smaller piece than I wanted and had a big salad with it. Even my son and hubby loved and said we should have this again!
here is the recipe if anyone is interested:

1 TBSP olive oil
1 onion, finely chopped
1 cup vegetable stock
12 oz soy ground meat alternative
10 oz frozen mixed vegetables (about 1 1/2 cups thawed and drained)
2 cups garlic mashed potatoes (made yourself or can buy store bought in refrigerator section)
1 1/2 cups vegan cheddar cheese (I used lowfat cheese myself)

In a large skillet, heat oil over medium heat for 30 seconds. Add onion and cook, stirring for 3 minutes or until softened. Add vegetable stock and cook for 3 minutes. Add soy ground meat alternative. Reduce heat to low, cover and cook for 10 minutes or until heated through.

Add vegetables and stir well. Cook for 5 minutes or until heated through. Transfer to prepared casserole dish. (an 8 cup casserole dish-sprayed with Pam). Top with mashed potatoes, spreading evenly. Sprinkle cheese on top.

Bake in preheated oven for 25 minutes or until potatoes and cheese form a soft crust on top.

Any other comfort food recipes out there??

06-27-2007, 10:51 AM
This is my favorite mac n' cheeze recipe. Even my omni fiance loves it.

Adapted from the New Farm Cookbook by Jess of Get Sconed:


-1.5 cups UNcooked pasta (ie elbows, penne, spirals, I prefer tubed pasta with lines myself)
-2 tablespoons non-hydrogenated margarine
-1/4 cup unbleached flour
-1 3/4 cups water (to boil)
-3/4 tsp. sea salt
-dash of freshly ground black pepper
-1 tbsp. shoyu or soy sauce (thanks michelle for turning me onto shoyu!)
-1-2 teaspoons of minced garlic, or 3/4 tsp. garlic powder
-pinch of turmeric
-1 tablespoon canola oil
-1/2 cup nutritional yeast
-1/2 tsp. paprika
-1/2 cup breadcrumbs (herbed, optional altogether)
-1/4 cup green beans or chopped spinach (optional)

1. Preheat your oven to 350F. Boil and drain the noodles. You know how to do this. Toss with a teeny weeny bit of oil or margarine, if desired, to stop sticking. Save 1.5 cups of this water to add to the sauce, or put more water on to boil.

2. Melt the margarine in a saucepan over medium heat. Add the crushed garlic and cook for 2 minutes, if using.

3. Beat in the flour with a whisk, making a roux. Stir for one minute. Lower the heat if it bubbles too much.

4. Stir in the hot water, sea salt, shoyu or soy sauce, garlic powder if using, turmeric, pepper and any other spices you want (paprika, onion powder, chili powder, whatever).

5. Stir for another minute until the sauce starts to thicken. Whisk in the oil and the nutritional yeast.

6. Add at least half of the sauce to your cooked noodles and veggies, if using, in a lightly oiled casserle dish (I use a round 8''). Top with the rest of the sauce, the breadcrumbs, and/or paprika, if using and bake for 15-20 minutes, until lightly browned, with or without breadcrumbs. Broil for approximately 5 minutes, and remove from oven.

7. Cool for about 7 minutes, and dig in.

I like to make it with whole wheat spiral pasta and broccoli. It's yummy!

11-21-2007, 12:34 AM
Shananigans - What are the serving quantity and calorie stats for your Mac n Cheese recipe? TIA!