Wild Rice Veggie Casserole

Source: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/individual-broccoli-and-wild-rice-casseroles/

• 6 cups thinly sliced fresh mushrooms
• 2 cups chopped leek
• 12 cloves garlic, minced
• 1 tablespoon dried oregano, crushed
• 3 cups ½-inch broccoli florets
• 1 cup diced red bell pepper (½-inch dice)
• 3 cups unsweetened, unflavored plant-based milk
• ⅓ cup flour
• ⅓ cup nutritional yeast
• 2 tablespoons apple cider vinegar
• 1½ teaspoons sea salt
• ¼ teaspoon dry mustard
• ¼ teaspoon ground cumin
• ¼ teaspoon freshly ground black pepper
• 4½ cups cooked wild rice blend
• 2 15-oz. cans chickpeas, rinsed and drained (3 cups)
• 1 teaspoon hot sauce or crushed red pepper
• ⅓ cup chopped fresh parsley

1. Preheat oven to 375°F. In an extra- large skillet combine mushrooms, leek, garlic, and oregano; cook over medium- high 10 minutes, adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add broccoli and bell pepper; cook 3 to 5 minutes more or until broccoli turns bright green.
2. In a large bowl combine the next eight ingredients (through black pepper) and 1 cup water; mix well. Add cooked vegetables, rice, chickpeas, and hot sauce. Set aside 1 tablespoon of the parsley for garnish; stir the remaining parsley into mixture. Spoon mixture evenly into 9 x 13 casserole dish.
3. Bake 30 minutes. Garnish with the reserved 1 tablespoon parsley.
4. To store, let casserole cool to room temperature; cover tightly with plastic wrap. Store in the refrigerator up to 3 days or freeze up to 1 month. Thaw at least 2 hours in the refrigerator. Bake, uncovered, in a 350°F oven about 20 minutes or until heated through.

African Peanut Stew

 Source: https://veggiesociety.com/plant-based-peanut-stew-recipe-with-soy-curls

Ingredients

• 1 carrot sliced into rounds
• 1 yellow onion diced
• 3 cloves garlic minced
• 1.5 inch ginger root grated or 2 tsp ground ginger
• 2.5 tsp ground coriander
• 1.5 tsp turmeric
• 1 tsp chili powder or to taste
• 2 tbsp nutritional yeast
• 3/4 cup textured vegetable protein
• 30 oz. coconut milk full fat
• 15 oz can tomatoes lightly crushed
• 3/4 cup peanut butter
• 4 cups veggie stock
• 1 large sweet potato, diced
• 3-4 cups spinach or kale
• 1-2 juicy limes + a few wedges for serving
• 1 cup fresh cilantro roughly chopped
• 1/2 cup salted peanuts for garnish
• sea salt & black pepper to taste
• arrowroot powder to thicken (optional)

Instructions

• Soak the TVP in hot water for 20 minutes or so while you start the stew.
• In a medium heavy bottom stock pot sautee the onion and carrot with a little drizzle of water or oil until the onion is translucent. 
• Stir in the garlic, ginger, turmeric, coriander and chili powder and give everything a good toss.
• Add the canned tomatoes ( lightly crush them with your hand if using whole tomatoes), nutritional yeast, coconut milk, TVP and veggie stock.
• Whisk in the peanut butter until combined and bring the stew to a simmer. 
• Cover with a lid and cook for 30 minutes. Taste and season with sea salt.
• Add the diced potatoes and chopped greens and simmer an additional 10 to 15 minutes until the potatoes have softened.
• Squeeze in a large juicy lime and serve garnished with fresh cilantro & salty peanuts, to taste and extra lime wedges. 

•