Beet Casserole

I love beets! This recipe sweetens them up with a bit of sugar and adds just a touch of spices, so the natural flavors really shine through. Beet casserole is the perfect colorful side dish for your vegetarian or vegan Passover or Seder meal.

Ingredients:

• 4 cups sliced fresh beets
• 1 tbsp sugar
• 3/4 tsp salt
• 1/4 tsp paprika
• 1 tbsp margarine
• 1 tbsp lemon juice
• sliver of fresh ginger
• 1/3 cup water
• 1 tbsp grated onion

Preparation:

Pre-heat the oven to 400 degrees.

Layer the sliced beets in a lightly oiled 7-inch baking dish and sprinkle with the sugar, salt and paprika. Dot the beets with the margarine, then add the lemon juice, ginger, water and onion.

Cover and bake for 30 minutes or until tender. Remove from the oven once during baking and stir well.

Reprinted with permission from The Compassionate Cook Cookbook.

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Crock Pot Green Bean Casserole

Green bean casserole was always a Thanksgiving staple at my house growing up. This easy crock pot green bean casserole recipe uses canned soup so it's ready to cook in your crock pot or slow cooker in just a few minutes. Mushroom soup is usually not vegan, so although this recipe is vegetarian, it is not vegan.

Ingredients:

• 2 10-ounce bags frozen green beans
• 1 14.8-ounce can cream of mushroom soup
• 1/3 cup milk or soy milk
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 2.8 -ounce can French-fried onions

Preparation:

Mix together the green beans, soup and milk in the crock pot or slow cooker. Sprinkle with salt and pepper and half of the French-fried onions.

Cover and cook on low for 5 to 6 hours.

Top with remaining onions just before serving.

More Easy Vegetarian Crock Pot Recipes:
Vegetarian Crock Pot Chili
Cheesey Scalloped Potatoes
Vegetarian Baked Beans
Split Pea Soup
Vegetable Minestrone Soup
Crock Pot Sweet Potatoes
One Pot Rice and Veggie Pilaf
Mexican Refried Beans
Very Veggie Crock Pot Chili
Barbecue Tofu
Vegetarian Barley Chili
Curried Rice and Lentils
Crock Pot Lentil Soup
Vegan Tofu and Spinach Lasagna
Easy Spanish Rice
Crock Pot Rice Pudding
Quick Crock Pot Apple Cobbler
Sweet Pineapple Baked Beans
Easy Crock Pot Green Bean Casserole
Hot and Spicy Artichoke Dip
Easy Crock Pot Potatoes with Cheese
Crock Pot Spinach Casserole
Easy Cheesy Bean Dip

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Vegetarian Tortilla Pie Casserole

A layered vegetarian Mexican-inspired tortilla pie or Mexican casserole, made with black beans, flour tortillas, corn, and lots of cheese.

Recipe and photo courtesy of Bush's Beans.

Ingredients:

• 1 15-ounce can black beans, rinsed, drained, and gently patted dry
• 1 cup corn kernels
• 1 cup chopped green onion
• 1 1/2 cups white Cheddar cheese, grated
• 1 1/2 cups Monterey Jack cheese, grated
• 12 6-inch flour tortillas
• 1 tbsp olive oil

Preparation:

Preheat oven to 450 degrees.

Combine the beans, corn and green onion. In a separate bowl, gently combine the two cheeses.

Place 3 tortillas on a lightly-greased baking sheeet and sprinkle each with about 1/3 cup bean mixture and about 1/3 cup cheese mixture, then top with a second tortilla.

Make 2 more layers on each tortilla in same manner with remaining bean mixture, cheeses, and tortillas, gently pressing each layer down and ending with a fourth tortilla on top of each.

Tortilla pies may be prepared up to this point 6 hours ahead and chilled, wrapped well in plastic wrap.

In a small bowl stir together oil and cayenne and lightly brush mixture over top of each tortilla pie casserole.

Bake cakes in middle of oven until golden, about 12 to 15 minutes.

Allow to cool for a few minutes, and then cut each tortilla pie casserole into wedges and serve immediately.

This Mexican tortilla pie casserole recipe makes six generous servings.

Amount Per Serving: Calories: 521
Protein 24g

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