Tag Archives: vegetarian sausage

Sweet Potato Breakfast Casserole

26 Sep

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Here’s another breakfast recipe that was a big hit during our summer as hosts at the Everett Jewish Life Center at Chautauqua Institution. It would be a great break-the-fast dish after Yom Kippur!

You can mix it up the night before and leave it covered in the fridge. Take it out at least 20 minutes before you want to bake it.

I made it several times. Once I used a package of Morningstar Farms Chipotle Black Bean Crumbles instead of the veggie sausage, and that was also good.  It was even easier because I didn’t have to thaw and crumble the sausage, just dump in the contents of the package.

Ingredients:

4 cups shredded sweet potatoes
4 oz. butter, melted
8 eggs
8 oz. vegetarian sausages (links or patties), thawed and crumbled
12 oz. shredded cheese (Cheddar, Mexican blend, Italian blend are all good)
1/2 cup finely chopped onion
1 cup finely sliced fresh spinach (or 1 10-oz. package frozen spinach, thawed and squeezed dry)
2 cups small curd cottage cheese

Directions:

Preheat oven to 375 degrees.

Grease a 9 x 13-inch baking dish. Mix the sweet potatoes and butter together and press into the pan, covering the bottom.

In a large bowl, blend the eggs well and mix in the sausage crumbles, cheese, onion, spinach and cottage cheese. Spoon over the sweet potato layer.

Bake about an hour until a toothpick inserted in the center comes out clean. Cool 5 minutes before serving.

Serves 8 to 12

 

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Vegetarian Sausage, Bean and Tomato Ragout with Polenta

5 May

Vegetarian Italian sausage, bean and tomato ragoutI clipped this recipe from Cooking Light. It wasn’t meant to be vegetarian, but first of all, it’s hard to find kosher Italian sausage, and secondly, I preferred to make it veggie. Just know that the original recipe called for meat sausage. You could also use soy crumbles instead of veggie sausages, but the taste would be different; the Italian sausage has unique spices.

The original recipe called for instant polenta and plain yogurt, neither of which I had on hand, so I looked up another recipe. Polenta is really bland, so I added a cup of shredded Parmesan cheese, making the entire dish dairy.

There are a lot of ingredients, but the recipe is easy. The ragout recipe says to cook for 8 minutes, but you can keep it simmering while you cook the polenta. (Or you could start the polenta and make the stew during the 30 minutes the polenta cooks over a low flame.)

When you serve the polenta straight from the stovetop, it will be creamy. If you have leftovers, put them in a flat-bottomed container. The polenta will harden. To reuse, you can cut it into slices and fry them up in a little olive oil or butter, or bake them in the oven topped with a sauce (or leftover ragout).

The Cooking Light recipe said it serves 4, but the two of us ate large servings and there was still enough left over for 4 more, so I’m saying it serves 6!

Ingredients:

For the ragout:
6 oz. bulk hot Italian sausage
1 Tbs. olive oil
1 cup chopped onion
1 Tbs. tomato paste
2 garlic cloves, chopped
1/3 cup dry red wine
3/4 cup vegetable stock
¼ tsp. salt
¼ tsp. black pepper
Dash crushed red pepper
1 (14.5-oz.) can diced tomatoes, undrained
1 (15-oz.) can cannellini beans, rinsed and drained
2 tsp. chopped fresh oregano (or 2/3 tsp. dried)

For the polenta:
3 cups water
1 tsp. salt
1 cup cornmeal
1 tsp. fresh rosemary (optional)
1 cup shredded Parmesan cheese (optional)
1 Tbs. butter (optional)

Directions:

Heat a large skillet over medium-high heat. If you use real sausage, crumble it in the pan and cook for until browned; remove from pan. Add oil to pain, then saute onions for 3 minutes. Add tomato paste and garlic; cook 1 minute, stirring frequently. Add wine, cook 1 minute, scraping pan to loosen any browned bits. If you use vegetarian sausage, which is pre-cooked, crumble it into the pan now.

Stir in the remaining ingredients. Simmer 8 minutes or until slightly thickened. If you browned the sausage at the beginning, add it back in now and heat through.

For the polenta, bring the water and salt to a boil in a 2 or 3-quart saucepan. Add the cornmeal gradually, whisking vigorously as you do so no lumps form. Cook for about 10 minutes, whisking frequently. Lower the heat as low as possible and continue to cook for 20 or 30 minutes, stirring every 5 minutes or so. Be sure to scrape the bottom and sides of the pot when you stir, so the polenta doesn’t stick. Whisk in the rosemary, butter, cheese and rosemary (if you use dry rosemary — use 1/2 tsp. — add it when you put the cornmeal into the water).

Serves 6