Easy Vegetarian Recipes

Archive for the ‘Easy Vegan Party Food’ Category

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Easy Vegetarian 101st Airborne Beer Cheese Soup

I had actually gotten an unofficial cookbook from a friend of mine last week, so I will be sharing the easy vegetarian versions of these awesome and famous recipes.

This recipe is sooo darn easy I want to create a new category called “bachelors” or something that conveys that if you can’t make this, then you’re in trouble.

Ingredients:

• 1 large can vegetable broth
• 1 medium jar cheese whiz
• 1 can stale beer
• cayenne pepper to taste

Directions:

Heat broth to boiling, reduce heat, add cheese whiz, stir till melted, add beer and reheat, but do not boil. Top with bacon bits and green onions.

This is certainly a down and dirty version of an easy vegetarian 101st Airborne Beer Cheese Soup, however, I would suggest you substitute with your favorite block cheese.

My husband has a weakness for Mexican food, so anything that can satisfy that craving, I’m all for! This is a pretty easy vegetarian recipe for meatless enchiladas & they’re really yummy.

This recipe is from a response to one of our reader’s requests for more recipes! Thank you 8>LoVe 4 ChRiSt iS lUv 4 LiFe!

• 1 12-oz. bag Morningstar Farms or other vegan burger crumbles
• 1 packet taco seasoning
• 2 tablespoons vegetable oil
• 1/2 cup minced scallions
• 2 tablespoons all-purpose flour
• 1 cup vegetable stock
• 2 cans pinto beans, drained
• 2 cans enchilada sauce
• 12 corn tortillas
• 1 bag shredded cheddar soy cheese
• 1 4.5-oz. can diced green chiles
• 1 bag Fritos, crushed

In a bowl, mix the burger crumbles with the taco seasoning and toss to coat. Set aside.

Heat the oil in a skillet over medium heat. Add the scallions and cook about 3 minutes or until softened. Stir in the flour and cook 1 minute. Add the stock and cook, stirring, to achieve a smooth consistency, about 1 minute. Add the pinto beans and Preheat the oven to 375 F.

Spray a 9” x 13” baking pan with oil. Cover the bottom of the pan with a layer of enchilada sauce. Layer in 4 corn tortillas and all of the pinto bean mixture. Follow with part of the soy cheese and green chilies, more enchilada sauce, and 4 more tortillas.