Here are a few we like. My fil especially loves the Tamale Pie. There is also a good recipe in Vegan Planet for Lasagna Rollups that I have made for him and he loved.
Tamale Pie
You’ll be amazed how easy it is to make this impressive and delicious dinner. Although it doesn’t qualify as a (QF) dinner because the baking time is 30 minutes, it takes only about 20 minutes of actual hands-on time.
Filling:
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
2 teaspoons chili powder
1/2 teaspoon ground cumin
2 cups cooked pinto, kidney, or black beans, drained
1 cup diced tomatoes with juice (canned is fine)
1/2 cup fresh or frozen corn kernels
Sea salt and black pepper to taste
Crust:
1 1/2 cups cornmeal
3 1/4 cups water
3/4 teaspoon sea salt
Topping:
1/4 cup shredded Monterey Jack cheese (optional)
Preheat oven to 350ºF. Oil an 8-inch square baking pan.
Heat oil in medium-size pan. Stir in onion and sauté about 5 minutes. Add garlic, chili powder, and cumin. Sauté 5 minutes more. Add beans, tomatoes, and corn. Season to taste with sea salt and black pepper. Let mixture simmer uncovered while you prepare crust.
Whisk together cornmeal and water in medium-size pan. Cook over medium heat until mixture begins to boil. Reduce heat to low. Stir in sea salt. Cook, stirring constantly, until thickened (about 10 minutes). Spread 2/3 of the mixture over bottom and up sides of the prepared baking pan. Pour bean mixture into crust. Top with remaining cornmeal mixture. (Don’t worry if beans are not covered completely.) Sprinkle with shredded cheese if desired. Bake 30 minutes. Let sit 10 minutes before cutting.
Makes 6 servings
Shepherd’s Pie
This is one of my family’s very favorite dinners. Try it with other beans too.
Filling:
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, diced
2 cups cabbage, broccoli, or kale, finely chopped
1/2 cup water, vegetable stock, or lentil cooking water
2 cups cooked lentils
1 cup peas (fresh or frozen)
1 cup corn (fresh or frozen)
1 tablespoon soy sauce
Crust:
4 medium potatoes, peeled and cubed
1/3 to 1/2 cup milk (dairy or nondairy)
1 tablespoon miso
2 tablespoons minced fresh parsley
Paprika
Preheat oven to 400ºF. Heat oil in large skillet over medium-low heat. Add onion and sauté 5 minutes until soft. Stir in garlic, carrots, and cabbage, broccoli, or kale. Add water and cover pan. Cook 10 minutes, or until vegetables are tender. Stir in remaining filling ingredients. Cook 5 minutes, or until filling is hot. Pour filling into 2-quart casserole dish.
While filling cooks, prepare mashed potato crust. Place potatoes in medium pan with water just up to top of potatoes. Bring to a boil and cook over medium heat until potatoes are tender (about 15 minutes). Drain potatoes and return them to the pot. Add miso. Begin mashing while adding milk a little at a time until potatoes are smooth. Stir in minced parsley. Spread potatoes evenly over filling. Sprinkle evenly with paprika. Bake uncovered 20 to 30 minutes until potatoes and filling are hot and edges are slightly golden.
Makes 6 servings
Note: 4 cups frozen mixed vegetables can be substituted for vegetables in this recipe.
Variation: Add 1 (15-ounce) can diced tomatoes instead of the liquid in the filling.
Tofu-Vegetable Pot Pie
This recipe requires a little more labor than most of my recipes but it is just so much better than any frozen pie you can buy. Once you try it, you’ll agree it was well worth the work. I’ve arranged the instructions so you can make it in the shortest amount of time possible.
Crust:
1/2 cup cornmeal
1 cup whole wheat pastry flour
4 tablespoons cold unsalted butter or coconut oil, cut into small pieces
3 to 4 tablespoons cold water
Filling:
2 teaspoons olive oil
1 pound firm or extra firm tofu
1 tablespoon olive oil
3/4 cup diced onion (about 1 small)
1 large clove garlic, minced
2 cups diced potatoes (about 1 large)
1 cup diced carrots (about 2)
1 cup chopped cauliflower
1 cup peas (fresh or frozen)
Sauce:
1 1/2 cups water or vegetable stock
1/4 cup nutritional yeast flakes
3 tablespoons arrowroot powder
2 tablespoons miso
1/2 teaspoon dried sage (or 1 tablespoon minced fresh)
1/2 teaspoon dried thyme (or 1 tablespoon minced fresh)
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Preheat oven to 350ºF. Lightly oil a large 10-inch deep-dish pie pan.
Place tofu in shallow dish. Place weighted cutting board over tofu to press out water while you prepare the crust.
To prepare crust, mix cornmeal and flour together in bowl or in food processor with metal blade. Cut in butter or coconut oil until mixture resembles coarse meal. Add water a tablespoon at a time until crust holds together when pressed in your hand. Form crust into ball and place in refrigerator while you prepare the filling and sauce.
To prepare filling, dice tofu into 1/2-inch pieces. Heat 2 teaspoons olive oil in skillet over medium heat. Place tofu in skillet and brown until golden on all sides. Remove and set aside.
Add 1 tablespoon olive oil to skillet over medium-low heat. Add onion and cook 5 minutes until soft. Add potatoes, carrots, and cauliflower. Cover and steam 10 minutes until vegetables are tender. Turn heat to low. Stir in peas and cover.
Place sauce ingredients in blender and puree until smooth. Add tofu and sauce to vegetables, and cook until sauce thickens slightly. Pour into prepared pie pan.
On a floured board or between sheets of wax paper, roll out crust to 1/2 inch wider than the size of your pie pan. Place crust over tofu mixture. Prick holes in the crust with a fork. Bake 40 to 45 minutes, or until crust is golden brown around the edges.
Makes 8 servings
Note: Finely dice the vegetables (about 1/4 inch) so they’ll cook quickly.
:
(can't find any good, yummy, smilies!)
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