3 Delicious Vegetarian Main Courses

Here are three delicious vegetarian main courses:

No. 1: Portabello Mushroom Lasagne

6 Servings

1 pound minced soya 4 vegetarian sausages (mild or hot) 1 medium onion garlic salt to taste pepper to taste 6 large Portabello mushrooms 1 substantial container ricotta cheese 1 egg Plenty of grated mozarella cheese Canned spaghetti sauce (or create your own)

How to Prepare:

Preheat oven to 350F degrees Remove soya sausage meat from casings. Brown soya sausage and ground soya beef with onions, adding garlic salt and pepper to taste. Wash mushrooms and scrape out the black gills.

Beat egg into ricotta cheese. Spread a small quantity of spaghetti sauce in a substantial baking dish or shallow roasting pan to avoid sticking.

Generously pack every mushroom cap with ricotta mixture and position in the baking dish or roasting pan ricotta side up. Top each cap with a handful of the grated mozarella. Then top every cap with a generous amount of the soya meat/onion mixture. Top each cap with another handful of mozarella.

Pour spaghetti sauce on top of every cap and in the bottom of the pan. Top with the remaining mozarella cheese.

Bake at 350 for 30-35 minutes. Allow to cool for about 10

No. 2

Baked Tomatoes With Proven?ale Stuffing

4 Servings

4 md tomatoes – unpeeled, cored, pulp removed 1 T olive oil 3/4 c onions, chopped 2 cloves garlic, ground 1/2 T fresh parsley, chopped 2 t fresh basil, chopped 1 1/2 t fresh thyme, chopped 1/2 t salt 1/4 t black pepper 3/4 c bread crumbs 1/4 c plus 2 tablespoons Parmesan cheese

Bring the oven to 375F. Core tomatoes and scoop the insides out to leave whole skins.

Heat skillet with oil to medium heat and saute onion with garlic for around 3 minutes. Stir in tomato cores, herbs and seasonings. Saute for around 4 minutes or until the liquid evaporates.

Remove from heat and stir in breadcrumbs and a cup measure of the Parmesan cheese. Reserve the remainder of the cheese for later.

Fill the tomatoes with the mixture and sprinkle evenly with the remaining measure of Parmesan cheese.

Bake for around 15 minutes.

No. 3

Franconia Root Vegetables

6 Servings

6 lb potatoes, peeled 1 1/2 lb small carrots, trimmed and scraped (or substantial carrots, cut carefully in ovals) 1 lb small turnips, peeled, sprout end (or large turnips, trimmed 12 small white onions a little margarine 1 t dried thyme leaves, crumbled Salt and freshly ground pepper to taste 1/4 c parsley, chopped 1 large marrow, cored

Drop potatoes into a saucepan of cold, salted water. Over high heat, bring water to a boil, reduce heat to medium |and cook potatoes for 12 minutes. Drain, let cool for a couple of minutes, pat dry, and cut into quarters (or halve horizontally and trim each half into ovals).

Meanwhile, drop carrots, turnips, and onions into boiling salted water to cover. Lower heat to medium, cover, and cook until barely tender (10 to 15 minutes, depending on size). Drain, at once cool under running water, and set vegetables aside.

About one hour before marrow will be served, place potato quarters in margarine (at least 1/2 cup) and turn them to coat. (If you are allowed you can use a little unsalted butter).

Position in oven (wherever there’s room, including the bottom shelf) yet roast for 45 minutes, turning each 10 minutes or so to brown all sides evenly. Add carrots, turnips, and onions. Sprinkle with thyme, salt, and pepper.

Continue roasting and turning often until vegetables are tender and evenly browned (about 15 minutes or slightly longer). Using tongs (or a slotted spoon) and draining off excess fat, remove to serving dish and sprinkle with parsley.

Owen Jones, the writer of this piece, writes on several topics, but is now involved with detox diet menus. If you would like to know more, please visit our website at https://vegetariancasserolerecipes.com

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