Best Fireman Bobs Vegetarian Casserole My Way Recipes

Fireman Bob's Vegetarian Medley my way.... image

Provided by Bob Cooney @firemanbob65

Number Of Ingredients 20

2 tablespoon(s) canola oil
4 tablespoon(s) flour
1 large yellow onion - chopped
1 large green bell pepper - chopped
2 stalk(s) celery - chopped
8 ounce(s) mushrooms - your chioce
3 clove(s) garlic - diced
4 cup(s) vegetable broth - low salt
1 large tomatoes with juice - diced
6 ounce(s) vegetarian spicy sausge - chopped
1 cup(s) okra - chopped ( optional )
1/2 cup(s) red peppers - roasted -chopped
1 1/2 teaspoon(s) cajun seasoning - or to taste
1 teaspoon(s) fresh cracked black pepper - or to taste
4 large green onions - chopped
1/4 cup(s) fresh parsely - chopped
1 bottle(s) hot sauce - for serving ( your choice )
2 teaspoon(s) fennel seeds - roasted
2 teaspoon(s) fresh rosemary - chopped
1 small poblano pepper - chopped

Steps:

Heat the oil in a Large Dutch Oven, add flour and stir till a rue forms, about 5 minutes Add onions, bell pepper, celery, mushrooms, and garlic and cook stirring until vegetables are softened, about 2 minutes
Add all remaining ingredients, except for the green onions and parsley, and bring to a boil. Reduce heat and simmer, stirring occasionally, until liquid begins to thicken, then cook an additional 20 minutes. Right at the end, stir in the green onions and parsley.
Serve with the hot sauce and a Crusty Bread! ENJOY !!!!!

Fireman Bob's Vegetarian Casserole my way... image

Provided by Bob Cooney @firemanbob65

Categories Casseroles

Number Of Ingredients 15

1 cup(s) wild rice
2 cup(s) water
1 package(s) soy burger crumbles
1 large can whole tomatoes, drained - keep 1/2 cup juice - set aside
3 tablespoon(s) chili powder
2 teaspoon(s) cumin
2 package(s) taco seasoning mix - heat level your choice
2 large corn tortillas - 12 inch packages
2 large cans refried beans, vegetarian - divided
2 large jalapeno peppers - seeded - diced fine
2 cup(s) salsa - your choice on brand
1 pound(s) cheddar cheese - shredded - divided
1 pound(s) monterey jack cheese - shredded - divided
14 ounce(s) can green chile - whole - drained - diced fine
2 bunch(es) cilantro, fresh - chopped

Steps:

In a saucepan bring water to a boil. Add rice and stir. Turn heat to low, cover, and simmer for 20 minutes.
Preheat oven to 375 degrees
Place soy crumbles, tomatoes, reserved tomato juice, chili powder, cumin, green chile, and taco seasoning in a Large Dutch Oven and bring to a boil over medium high heat.
Cook and stir, breaking up tomatoes, for 10 minutes.
Take 1/2 cup of tomato mixture and spread on bottom of a 9 x 13 baking pan.
Place one layer of corn tortillas in a lightly greased 9 x 13 inch baking dish. Layer with one quarter of the beans, jalapeno peppers, rice, salsa, soy mixture, cheddar cheese, monterey jack cheese.
Repeat layers with remaining ingredients, beginning with the corn tortillas, and top with remaining Cheddar cheese.
Cook in the preheated oven for 15 minutes, or until heated through and cheese is melted.
Sprinkle cilantro on top before serving. Serve HOT ENJOY !!!