Mexican Stuffed Shells

I saw this non-vegan dish on the internet and thought it looked like something we would enjoy! So, here is my vegan version. We loved this and it will definitely be made again!

• 1 package Beyond Meat Crumbles
• 1/2 cup sweet onion, diced
• 2 tablespoons taco seasoning
• 4 ounces vegan cream cheese (I used Tofutti)
• 1 box jumbo shells (cook a few extra, some will break- I cooked 25)
• 1 can (10 ounces)  enchilada sauce
• 1 cup salsa
• 1 package Daiya PepperJack Shreds
• 1/2 cup Daiya Jalapeno Havarti, shredded

Cook noodles according to package directions, drain and let sit in cold water so they don't stick together.

 Saute the crumbles and onion in a non-stick skillet, til onions are slightly translucent.

Stir in taco seasoning, mixing well.

Add cream cheese and cook over medium heat until cheese is mixed in and melty.

Stir in 1/2 the pacakge of PepperJack shreds and all of the havarti.Stir well, then set aside.

Combine enchilada sauce and salsa in a small bowl.

Cover bottom of 13x9 casserole dish with this salsa/enchilada mixture. Preheat oven to 350.

 Fill each shell with a heaping tablespoon of the mixture you have prepared. Place in pan.

Pour remaining salsa/enchilada mixture over the shells.

Cover with aluminum foil and bake for 30 minutes.

Remove from oven and top with remaining shreds and bake an additional 15 minutes uncovered.

 Serve with avocado, jalapenos, whatever you like.

Enjoy!!

Roasted Chipotle Seitan Stuffed Acorn Squash

I found this recipe over at Sweet Earth Foods  and made it. I didn't change anything, but wanted to re post with the step by step directions. I think this filling would also be good served over a sweet potato or as a burrito.

• 2 medium sized acorn squash
• 1 tablespoon canola oil
• 4 ounces chipotle strip seitan, roughly chopped
• 1/2 small red onion, diced
• 2 teaspoons taco seasoning
• 1/2 small red bell pepper, cored and diced small
• 1 jalapeno, cored and diced small
• 1 scallion, thinly sliced
• 1/4 cup cilantro, roughly chopped
• 1/2 cup salsa (use your favorite)
• 3 tablespoons tomato sauce
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels, frozen and thawed
• 1/4 cup Daiya cheddar cheese shreds

Preheat oven to 375F and line a cookie sheet with foil. Wash the squash and slice in half lengthwise.  Using a spoon scoop out the seeds. Lightly rub the squash with a small amount of oil. Place each half on the cookie sheet cut side down.

Roast for 25-30 minutes until you can easily pierce them with a fork.

While the squash roast, prepare the filling. Heat a skillet (I used cast iron) over medium high heat. Add a small amount of oil and the seitan, sauteing about 1-2 minutes.

Add the onion and saute for 3-4 minutes, then stir in the taco seasoning.

Add the bell pepper and jalapeno. Stir and cook until they  have softened, 1-2 minutes.

Add the scallions, cilantro, salsa and tomato sauce. Simmer for 2 minutes.

Add the black beans and corn. Stir well. Turn the heat off and set aside.

Fill each squash half with the seitan and vegetable mixture.

Top with a little cheese.

Return to the oven for about 5 minutes or until cheese is melted.

Serve with a side salad or some couscous.

Enjoy!

Polenta Bake

I have to start this post with an announcement. My blog is 6 years old today!!! Happy birthday Glo's Kitchen!!!

I hope you enjoy visiting and getting ideas of plant based recipes to try. I sure enjoy making these post and having you drop by.

So, without further ado, Polenta Bake. I based this recipe on the one over at Sweet Earth Kitchen. 

• 2 tablespoons extra-virgin olive oil
• 1 package Sweet Earth Seitan Grounds
• 1 medium red onion, diced
• 1/2 medium eggplant, diced
• 1 large zucchini, sliced lengthwise, then cross (into half moons)
• 1 large yellow squash, sliced lengthwise, then cross (into half moons)
• 1 medium red bell pepper, diced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup water
• 10 ounces baby spinach
• 1 1/2 cups marinara sauce
• 1 tube prepared polenta, sliced lengthwise into 6 slices
• 1 package Go Veggie vegan mozzarella shreds

Preheat oven to 450. Heat oil in a large non-stick skillet. Add grounds, eggplant, zucchini, squash and bell pepper.

Cook, stirring occasionally, until vegetables are tender, 4-6 minutes.

Add salt, pepper, water and spinach. Cover and cook until spinach is wilted, stirring once (about 3-4 minutes.)

Add marinara sauce to the skillet and heat through.

Slice polenta.

Place polenta in a single layer in a 9x13 baking dish sprayed with oil.

 Sprinkle with half of the cheese.

Add the vegetable mixture from skillet.

Sprinkle with remaining cheese.

Bake until bubbly and cheese is melted, 12-15 minutes.

Let stand for 5-7 minutes before cutting.

Enjoy!