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"This is from Tal Ronnen's latest cookbook, The Conscious Cook. I made it last weekend - QUITE tasty, but watch the salt. I used a creole seasoning that wasn't low-sodium, and I about pushed the salt level too high. Otherwise a great vegan dish!!"
"Yes! We own a cookbook with this recipe (Vegetarian Fast Food), and make it all the time. Our toddler loves it! A few notes - easy to make vegan with a cheese sub like Daiya. Also, I like to add a little cheese (or, cheez) to the bean mixture as it cooks. It helps bind it together, making less of a mess on the plate."
"The flavors in this were outstanding, but I can't call it a casserole since there was nothing to really bind it together. Still yummy and comforting on a cold winter's night."
"Fantastic! I altered the recipe a little. I made it vegetarian rather than vegan (i.e. used real cheeses). I also substituted sliced zucchini for the mushrooms, as we're not mushroom fans."