Vegan Hacienda Hash Food

VEGGIE BEAN CASSEROLE

Veggie Bean Casserole image

I serve this as a meatless main dish, but it also makes a nice side dish. It freezes and reheats well, so I'll sometimes double the recipe. It has a colorful combination of carrots, corn, beans and tomatoes.

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 medium carrots, diced
2 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
2 tablespoons canola oil
3 garlic cloves, minced
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 can (28 ounces) diced tomatoes, undrained
2 cups frozen corn
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) tomato sauce
2 tablespoons picante sauce

Steps:

In a large Dutch oven, saute the carrots, celery, onion, green pepper in oil for 5 minutes. Add the garlic. chili powder and cumin; cook 1 minute longer. Stir in the remaining ingredients; bring to a boil. , Cover and bake at 350° for 45-50 minutes or until thickened and vegetables are tender.

Nutrition Facts : Calories 226 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 582mg sodium, Carbohydrate 39g carbohydrate (10g sugars, Fiber 10g fiber), Protein 9g protein.

MARINATED VEGETABLE FILLING FOR SANDWICHES

Marinated Vegetable Filling for Sandwiches image

Make and share this Marinated Vegetable Filling for Sandwiches recipe from Food.com.

Provided by TexasToast R

Categories Lunch/Snacks

Time 10m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 4

Ingredients

4 cups raw vegetables (onions, bell peppers, zucchini, parsnips, cucumbers, carrots, etc.)
1/4 cup balsamic vinegar
1 tablespoon olive oil
salt and pepper

Steps:

Slice all vegetables thinly (food processor!).
Toss with oil, vinegar and seasonings.
Cover and marinate in the fridge several hours or overnight.

VEGAN HACIENDA HASH

Vegan Hacienda Hash image

I have used this for many different thing, such as a side dish, or as part of a filling for sandwiches or wraps, or mixed with grains for a hearty entree, or as a chunky dip for tortilla chips or crackers. It just works with everything and kids love it which surprised me.

Provided by Dancer

Categories Spreads

Time 37m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

4 cups sweet potatoes, peeled,and diced
1 1/2 tablespoons safflower oil
1 1/2 cups onions or 1 1/2 cups red onions, diced
2 cups zucchini, diced
1 cup cut corn (fresh or frozen)
1 cup red pepper, destemmed,deseeded,and diced
1 cup green pepper, destemmed,deseeded,and diced
1/4 cup jalapeno pepper, destemmed,deseeded,and diced
3/4 cup green onion, thinly sliced
1 tablespoon garlic, minced
1/4 cup freshly chopped cilantro
1/4 cup freshly chopped parsley
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

In a large non-stick skillet, saute the sweet potato in the safflower oil for 5 minutes.
Add the onion and saute an additional 5 minutes, stirring often.
Add the zucchini, corn, all of the peppers, and continue to saute the mixture for 5 additional minutes, stirring often.
Add the green onions and garlic, and saute an additional 3 to 5 minutes or until the vegetables are tender.
Add the remaining ingredients and cook an additional 2 minutes to allow the flavors to blend.

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