Casserole - Peasant's Pie

[Guest guest]

At 01:05 PM 7/11/2003 +0000, stef4734 wrote:

 

>I was hoping to find some casserole recipes to be served as main dishes

>for lunch and dinner...

 

Hi Steph -- I've included a couple of gravy recipes you might enjoy with this.

 

 

* Exported from MasterCook *

 

Peasant's Pie

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Casseroles Entree

Vegan Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

TOPPING:

4 medium potatoes -- cooked and mashed with

1/4 cup water

SAUCE:

2 cups brown gravy -- mushroom gravy, or other sauce (such as

tomato)

FILLING:

1 onion -- coarsely chopped

3 carrots -- sliced thinly

1 green pepper -- diced

1/2 pound broccoli -- cut into stems and flowers

1/4 pound green beans -- cut into 1-inch pieces

1 bunch spinach -- torn into bite size pieces

 

Steam vegetables (except spinach) about 15 minutes, until crisp-tender. Remove

from heat. Stir in spinach and 2 cups gravy. Spoon this filling into a 9 " x12 "

backing dish. Spread mashed potatoes over the top. Sprinkle with a small

amount of paprika. Make 30 minutes at 350 degrees.

 

HINTS: Any veggies can be used, and frozen will work also. Use about 8 cups

chopped veggies total.

 

Servings: 6-8

 

S(Formatted by):

" Nancy Braswell, Jan-29-2001 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 130 Calories; 1g Fat (5.9% calories from

fat); 4g Protein; 28g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 389mg

Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

* Exported from MasterCook *

 

Rich Brown (Fat-Free!) Yeast Gravy

 

Recipe By :Bryanna Clark Grogan

Serving Size : 6 Preparation Time :0:00

Categories : Sauces & Gravies Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups water

1/3 cup unbleached white flour

1/3 cup nutritional yeast flakes

2 tablespoons soy sauce

1/2 teaspoon salt

a few shakes gravy browner -- or use mushroom soy sauce

which is darker

 

In a heavy saucepan over high heat, whisk the yeast and flour together until it

smells toasty. Off the heat, whisk in the water, soy sauce, salt and Kitchen

Bouquet, if using. Stir constantly over high heat until it thickens and comes to

a boil. Reduce the heat and simmer for 2-5 minutes. This can be made ahead and

reheated.

 

MICROWAVE OPTION:

 

In a 1 1/2 qt. microwave-proof bowl, mix the flour and yeast. Toast this in the

microwave on HI for 3 minutes, uncovered. Whisk in remaining ingredients. Cover

and cook on HIGH for 3 minutes. Whisk. Cover and cook again for 3 minutes on

HIGH. Whisk. Or, make 1/2 the recipe in a 4 c. microwave-safe glass measuring

container, and cook as above, but in 2 minute increments.

 

Source:

" Vegsource.com "

S(Formatted by):

" N. Braswell, Oct-11-2002 "

Yield:

" 2 1/2 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 51 Calories; trace Fat (1.3% calories

from fat); 4g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 532mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0 0 2130706543

 

 

* Exported from MasterCook *

 

Tomato Gravy

 

Recipe By : Mary Ann in Tampa

Serving Size : 0 Preparation Time :0:00

Categories : Lacto Sauces & Gravies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons flour

2 tablespoons oil

1 8 oz. can tomato sauce -- may substitute stewed tomatoes

3 tablespoons flour -- dissolved in

1/2 cup water -- hot

1/2 cup milk -- or buttermilk

salt and pepper

 

Pre-measure all ingredients and have at hand next to stove top, so you don't

have to stop stirring to add ingredients. Heat the oil in a heavy skillet over

medium heat. Thoroughly stir in the flour until all the bits of flour have been

mixed into the oil. Continue to cook, stirring constantly, until the flour and

oil form a thick fluffy paste, and stir constantly (I'm not kidding - don't stop

stirring, just let the phone ring) for about ten minutes (or longer if you have

more patience than I do - 20 minutes makes a great roux). Be very careful not

to burn it. Don't let your burner get too hot. If it smells scorched or starts

getting black flecks in it, start over!

 

Very slowly pour the tomato sauce into the skillet, while still stirring.

Simmer for a few minutes until this mixture begins to thicken and boil (keep it

at a slow boil). Once it begins to boil, very slowly (still stirring with the

other hand) pour in the hot water/flour mixture. Again let the mixture begin to

thicken and boil (stir occasionally at this point). When it starts to boil,

pour in the milk or buttermilk, stir thoroughly, season with salt and pepper,

and let simmer for about five minutes, stirring occasionally. If at any point

the gravy gets too thick, thin out by adding a little hot water. Or, if you

want it thicker, add a little more hot water/flour mixture.

 

Tomato gravy is fabulous served over biscuits or mashed potatoes!

 

 

 

Source:

" MADMom007 on 30 Mar 2003 - rec.food.recipes "

S(Formatted by):

" N. Braswell, Jul-10-2003 "

Yield:

" 2 cups "

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Per Serving (excluding unknown items): 526 Calories; 32g Fat (53.5% calories

from fat); 11g Protein; 52g Carbohydrate; 4g Dietary Fiber; 17mg Cholesterol;

1436mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Vegetable; 1/2 Non-Fat Milk; 6

Fat.

 

NOTES : As requested, this awesome Southern treat...Mary Ann in Tampa, Florida

 

Nutr. Assoc. : 0 0 0 0 0 0 0