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Home > Resources > Vegetarian Recipes >
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Brazilian Corn Casserole
Corn Chip Casserole
Easy Bake Enchiladas
Five-Spice Mushroom & Broccoli Stir-Fry
Fri-Chik Curry
Hong Kong Casserole
Mexican Burger Casserole
Runza
Veggie Fajitas


Fri-Chik Curry (Indian)

  • 2 Tbs. oil
  • 1 onion, chopped
  • 1 jalapeno pepper (canned, blended)
  • 1/2 cup tomatoes (canned, blended)
  • salt to taste
  • 1-2 tsp. curry powder
  • 6 medium potatoes, re (peeled and chopped)
  • 1 can Fri-Chik (chopped)

Heat oil in large pan.  Add pepper and cook until white.  Then, add onion and cook until translucent.  Add tomatoes, salt, and curry powder.  Stir and let simmer for about 5 minutes.  Add potatoes.  Add one cup of water.  Put lid on pan and cook, stirring occasionally, until potatoes are soft.  Add Fri-Chik and mix well.  Serve with Basmati rice.  Can eat with sour cream if desired.
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Easy Bake Enchiladas (Submitted by Elaine Lang)

  • 12 oz. jar mild picnte/salsa sauce
  • 1 can mild enchilada sauce
  • 1 lb. vegeburger (browned with onion)
  • 1 onion, chopped (optional)
  • 1 can refried beans
  • 2 1/2 cups shredded cheddar cheese
  • 4 oz. sliced black olives
  • 4 oz. sour cream
  • 1 pkg. 10 count large flour tortillas

Mix picante sauce and enchilada sauce together and set aside.  Brown vegeburger with chopped onion and drain.  Add refried beans to vegeburger.  Spray or grease 9x13 glass baking dish.  Take tortilla shells and fill with burger and bean mixture, about 1/2 cup each, sprinkle with a bit of grated cheddar cheese.  Roll tortillas and place in pan lengthwise next to each other.  Pour picante sauce mixture over tortillas covering all of them.  Top with sour cream, cheddar cheese and black olives.  Bake 350 degrees for 40 minutes or until cheese is melted and warmed through.  Serves 6-8 people.  You may serve nacho chips on the side.
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Brazilain Corn Casserole (Submitted by Amy Hinger)

  • 1/2 cup cornmeal
  • 1/4 cup black olives, sliced
  • 1/2 onion, diced
  • 2 Tbs. olive oil
  • 1 1/2 cups tomatoes
  • 1 1/2 cups corn, frozen
  • 1 tsp. salt
  • 3/4 cup milk
  • 2 eggs, beaten

Mix all ingredients together, place in greased casserole.  Bake 350 degrees for 40-45 minutes.
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Veggie Fajitas (From the Williston SDA Church)

*Use butter or margarine:  No substitutes.  Heat in skillet about 3 Tbs. of margarine or butter.  When melted, add:

  • 1/2 cup sliced onion in half ring slices
  • 1 cup broccoli
  • 1/2 cup fresh mushrooms, rinsed and cut
  • 1/4 cup sliced carrots
  • 1/4 cup sliced celery

Saute all veggies till nice and tender, then add at the very last 1/2 cup cooked black beans and 1/2 cup fresh tomatoes cut in wedges.  Fold in with rest of veggies and fry 1 minute.  Remove from heat and add in 1 Tbs. taco seasoning and 2-3 Tbs. Barbeque Mesquite Sauce.  Serve with flour tortillas.
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Corn Chip Casserole

  • Layer 1:  Frito-lay chips spread on bottom
  • Layer 2:  2 cans chili beans
  • Layer 3:  2 cans creamed corn
  • Layer 4:  1 can chili green peppers
  • Layer 5:  2 cans mushroom soup
  • Layer 6:  1 pint sour cream
  • Layer 7:  shredded cheddar cheese (1 med. block)
  • Layer 8:  Frito-lay chips

Heat oven to 350 degrees.  Bake for 30 minutes.
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Hong Kong Casserole (From the cookbook, "Adventist International)

  • 1/2 of a 20 oz. can Worthington Multigrain Cutlets, sliced into strips
  • 1 can cream of mushroom soup, undiluted
  • 3/4 cup evaporated milk
  • 1 (4 oz.) can sliced mushrooms, drained
  • 8 oz. frozen peas
  • 1 cup diced celery
  • 1 (8 1/2 oz.) can chow mein noodles
  • 1/4 cup chopped onion
  • 1/2 cup cashews

In a large bowl mix all ingredients, reserving 3/4 cup noodles.  Pour into a greased casserole dish; top with reserved noodles.  Bake at 350 degrees for 45 minutes. 
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Runza (Submitted by Amy Hinger)

Dough

  • 1 1/2 cups milk scalded
  • 1/4 cup oil
  • 1/2 cup sugar
  • 1 tsp. salt

Combine, cool to luke warm and then add:

  • 2 eggs, mixed
  • 4 1/2 cups flour

Mix to smooth, soft dough.  Knead, cover and let rise till double.  Roll dough out on floured surface to 1/4 inch thick.  Cut into 6 inch squares.  Place 1/4 cup filling in center.  Pinch together.  Brush top with olive oil.  Bake 400 degrees for 15 minutes.

Filling:

  • 1 (20 oz.) can vegeburger
  • 1 head cabbage shredded (can use sauerkraut)
  • 2 med. onions, chopped fine'2 cloves garlic, minced
  • 1 tsp. sage

Fry the burger first, then add the rest and saute for 10 minutes.  Makes 12-16
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Five-Spice Mushroom & Broccoli Stir-Fry

 

7 oz. uncooked vermicelli (Note:  Make in layers in large 2 1/2 inch deep pan.) 

Sauce:

  • 1/2 c. orange juice
  • 1 Tbs. cornstarch
  • 3/4 tsp. Chinese five-spice
  • 1/8 tsp. crushed red hot pepper
  • 2 Tbs. soy sauce
  • 2 tsp. honey

Vegetables:

  • 12 oz. mushrooms, cut into 1/4 inch slices
  • 1 c. baby carrots, quartered lingthwise
  • 1 med. onion, cut into thin wedges
  • 1 clove minced garlic
  • 6 oz. small florets of broccoli

Combine all sauce ingredients in a small bowl and whisk until well blended.  Set aside.  Cook vermicelli for 6-8 minunutes; drain; cover and set aside.  Spray large pot or skillet with  nonstick vegetable oil.  Preheat pot over Medium-High heat.  Add mushrooms, carrots, onion wedges and garlic; cook and stir 4 minutes.  Add broccoli and cook another 4 minutes.  Add sauce; stirring occasionally about 3 minutes, until sauce is bubbly and thickened.  Serve over vermicelli or hot cooked rice.
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Mexican Burger Casserole

  • 1 can vegeburger
  • 1 can red beans
  • 1 can tomato sauce
  • 4 Tbs. taco seasoning
  • 1 tsp. garlic powder
  • 2 cups broken nacho chips
  • 3/4 cup sour cream
  • 1/2 cup green onion, chopped
  • 1 tomato, chopped
  • 3/4 cup yellow cheese, grated

Place chips in a 12x9 inch baking dish or deep Pyrex pan.  Mix first 5 ingredients together and spread on chips.  Top with sour cream.  Sprinkle onions, tomatoes, and then cheese on top of sour cream.  Bake in a 350 degree oven, uncovered, for about 15 minutes.  Garnish with tomato wedges and whole chips.  Serves 6
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