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Vegetable Crisp

What you need: 

1 cauliflower
3 carrots sliced into pennies
2 red potatoes
1 onion
garlic
28 oz can whole tomatoes
1 can chick peas
1/2 cup V8 or tomato juice
Braggs Amino
1 1/2 cup rolled oats
3 tablespoons olive oil
1/2 cup chopped walnuts
1 tablespoon flax/sesame seeds
parsley, rosemary, basil

What you do: 

Preheat oven to 400° Fahrenheit.
In pot, combine onions, garlic, and spices. Warm.
Add vegetables except whole tomatoes. Use juice from can of tomatoes and V8. Simmer for 5-10 minutes.
In mixing bowl, combine oats, walnuts, flax seeds, oil, and spices.
Pour vegetables into large, deep baking dish. Top with chopped canned tomatoes and then cover evenly with oat mixture. Coat with spray olive oil if desired.
Bake for 20-25 minutes until crust is browned and crispy.

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

So good!  I had to modify it a bit because of what I had at home. 

1.  I started with heating the V8 and tomato juice in a large pot with Italian Seasoning
2.  Once it began to simmer I added in all of my vegetables:  1 large tablespoon of garlic, 1 small onion.  1 sweet potato, 1/2 head cabbage, 2 carrots, 1 parsnip
3.  After the root vegetables were tender, but still had a bite, and the cabbage cooked down I added in a can of rinsed black beans and then poured everything into a sprayed casserole dish and added the chopped tomatoes.
4.  I made the topping almost the same, but I added Kosher Salt and Italian seasoning
5.  I baked for almost 35 minutes because I wanted to make sure my root vegetables would be tender.

This was sooo good.  My topping wasn't super crunchy, it was more chewy, but was a great light dinner and a hearty breakfast the next morning.  I'm usually only cooking for one, and this makes a HUGE casserole.

Lots of chopping and a moderate clean up.  Well worth it!  Great recipe because you can basically use whatever you have!

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I really liked this casserole, it was very yummy!But just note, it takes a while to make and is messy in your kitchen. I mean, it takes up cups bowls and space... Definitely a weekend meal. But again, very good.

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I made it and it was nice but not more. but I didnt follow instruction one to one, so maybe its my fault. the crisp topping rocks!

tipps:

cut the cauliflower small if you want it to get done.
use this Braggs amino. I didnt use it (it doesnt say also when to use it) and maybe that why it came out a bit tasteless.
this dish is big! it will make mabye 5 meals.
cut the carrots to thin pennies so they could get done.

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This was great! What I particularly liked about this recipe was that it gives us a new template for a veggie casserole (I like the crispy topping!) without telling people what to actually put in it. My veggies were onion, celery, broccoli, cabbage, sauteed with garlic, salt, pepper, basil, oregano, and paprika. I put this in a pan and first spread over it some white beans that I mashed up with vegan ranch/creamy garlic dressing. On top of that I spread some marinara. Then I made the crisp, which was oats, flax seeds, sesame seeds, Italian-flavored bread crumbs, olive oil, and salt, pepper, paprika, garlic, and parsley. Now I am hungry again after typing all this but all the food is gone. Thanks!

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I loved loved this! With the left overs i put them in the frying pan and added hoptsauce tomato sauce and pine nuts and used it as sauce for whole wheat pasta :)>>>

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This is a great recipe although it is poorly written.  First. it does not tell you what to do with the herbs.  Second, it tells you to add the vegetables to the pot with the spices and then a few lines down it tells you to add the spices to the oats!  What exactly are you supposed to do with the spices?  And the herbs?  I threw them all into pot with the vegetables.  It turned out to be delicious.  I cut down on the carrots and cauliflower and added mushrooms and zucchini as suggested by another member. 

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Thank you so much for the information.  I'll check the grocery store today.  I can't wait to try this recipe.

Shari

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I'm a new vegan.  What is Bragg's Amino and do I need to buy it at a specialty store?

hi, typinggirl!
Bragg's Amino is a salty, soy-based liquid that can be used just like soy sauce or tamari.  I have found it in my regular grocery store, but you may have to look around depending on where you live.  Or, you could just sub the Bragg's with soy sauce or added salt/seasonings.

You can read more about it HERE, and order online, too!

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I'm a new vegan.  What is Bragg's Amino and do I need to buy it at a specialty store?

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I loosey based my dinner last night on this recipe. For veggies I used 1 carrot, 1/3 of a large zucchini, cabbage, 4 radishes, and sugar snap peas. I didn't have canned tomatoes so I used about 1/2 a jar of organic pasta sauce and about 1 1/2 cups chickpeas. Poured it all into a baking pan after simmering for about 10 mins. ad topped with oats, flax, black pepper, oregano and cayenne and a drizzle of grapeseed oil. FANTASTIC!!!!!
    Oh yeah, to simmer the veggies I used a little oil, onion, garlic, oregano, cayenne, parsley and dill

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