Vegan Taco Cornbread Casserole

When you want one pot meal in hurry this dish is very handy. I have used Beyond meat granules and corn muffin and make this in "jiffy". You can layered it beef, cornbread, cheese and repeat but I wanted to have it all in one bite so I mixed cornbread and stuffing and then bake it. Turned out good so its going to now one more dish added in my list to make it.

I didn't add corn in the batter for corn bread but you can also add frozen corn in it along with finely chopped jalapenos. 

Ingredients :

1/2 package of granules (you can use soy granules too)

1 small box of jiffy corn muffin mix

1 can of Rotel spicy tomatoes

1/2 white onion chopped

4 cloves of garlic chopped

1 carrot chopped

Any other vegetable of your choice, I have to finish broccoli so I added that too but its optional

1 tbsp. Paprika powder

1/2 tbsp. Garlic powder

1 tbsp. Taco seasoning

1 cup shredded cheese

Salt as per taste

1 tbsp. oil

Few rings of Jalapenos for the top - optional

Method :

Mix the corn muffin with nut milk and oil as per the package direction and keep it aside.

In a pan, add oil then add granules and cook it till its nicely cooked.

Add onion , garlic, carrot, broccoli and canned tomatoes.

Add all the powder spices and salt and mix it till all water is gone.

Grease a baking dish. 

Mix corn muffin mix in granules and mix it,

Pour that mix in baking dish. 

Put some jalapenos on top and baked at 400 F for 10 minutes. I did it in my airfryer so adjust temperature as per your machine. 

Once its done, check with tooth pick if its comes out clean then its good otherwise leave it for few more minutes.

When its done, sprinkle some chopped coriander leaves and onion and cut a piece and enjoy it. 

Chile Relleno casserole from Impossible Plant meat

So Poblano peppers are my favorite and I love Chile Rellenos. I made it Baked Chile Relleno , Chile Rellenos Enchiladas with Salsa Verde ,  Airfried Jalapeno Chile Rellenos Taco and many more. Do check out. 

But this time I got Impossible Burger meat  so wanted to make casserole from that and it turned out super yummy. It doesn't take much time but the flavor is spot on. Just cooked meat with roasted poblanos and layered with corn tortilla or if you want you can use flour tortilla too. For the sauce I have used Herdez Roasted poblano salsa , it has some heat in it so added sour cream vegan or regular and spread it.

Ingredients : 

3 roasted poblano peppers, removed skin and seeds

half pack of Impossible burger meat

1/2 red onion chopped

8 corn tortillas

2 cups  of roasted poblano salsa

1 cup of sour cream

3 cloves of garlic finely chopped

1 tbsp. paprika powder

1 tbsp. garlic powder

1 tbsp. taco seasoning

1 tbsp. oil

1/2 tbsp. oregano

salt as per taste

1 cup or as needed cheese - your choice of shredded cheese

to serve - chopped fresh cilantro leaves , white onions and jalapenos - optional but gives a best flavor

Method:

Roast the peppers and deseed them and removed the skin and chopped up and keep it aside.

Heat a pan, add oil in it.

Add garlic and sauté for few seconds. add onion and meat and cook for 2 minutes. 

Add peppers and cook till the meat is brown.

Add all the spices and mix it together. 

Cook for 2-3 minutes more.

Once done keep it open so it cool down little bit.

Mean time mix your roasted poblano sauce and sour cream and keep it ready.

Take your baking dish, put the corn tortilla on it then spread meat mixture, sauce , cheese , put another layer of tortilla, meat, sauce , cheese.

Final layer is only tortilla and cheese. 

Bake it at 400 F for 8-10 minutes. I used my air fryer for this. so adjust as per your oven.

When its done, take it out , sprinkle cilantro-onion- jalapeno mixture on top  and let it cool down for 8-10 minutes before you cut it.

When its warm enough to cut it , then cut it and serve it sliced avocado or side salad.

Air Fried Methi na Muthia - Gluten Free

Muthia is a yummy snack from verities of vegetables you can make it from. Each one has its unique flavor, but the texture more over same. You can either steam it or deep fry it  specially this one. Because methi na muthia is mostly used in undhiyu which is a winter specialty in Gujarat and since methi is in season during winter, hence the use of it in cooking is. This muthia you can make it as regular steamed muthia and have it as a snack, or deep fried it or better , now with the new gadget , air fried it. It takes hardly 10 minutes and its ready. You can eat it as it is or use in undhiyu or muthia with lilva and val na dana nu shak, I used it in eggplant , lilva nu shak.

Ingredients :

2 cups of washed and chopped methi leaves

1/2 cup bajri flour

1/2 cup juvar flour (if you want you can take whole wheat instead of Juvar)

2 garlic cloves finely chopped

1 green chili finely chopped

1 tsp grated fresh ginger

Pinch of Turmeric powder

1/4 tsp each baking soda and powder 

Salt to taste

1 tsp Kashmiri red chili powder

Juice of one lime / lemon

2 tbsp. oil

Water as needed to make the dough

1 tbsp. sugar - optional  

Method : 

In a bowl,  add methi leaves, both flours, Turmeric powder, chili powder, salt, ginger, garlic, chili, juice, oil and baking soda and powder.

Mix nicely and try to knead it so you don't need to add too much water.

Now add little water at a time to make it all combined and it comes out as a dough. 

Now take small portion of it and shape into small oval shaped, its totally up to you how long or small you want to make it. But we are air frying so keep everything same size and portion to cook it at same time.

Once all done, put it in air fryer plate, spray the oil on both sides.

Set the fryer on 400 for 10 minutes and  put the tray in it

Flip it in between from every side so it cook evenly. If you don't get the color, keep it longer for few minutes since all air fryers are different. 

Use it as it is with chutney or save it to make it undhiyu or what ever your heart desires. 

Air fryer Buffalo Cauliflower

This recipe is as simple as it sounds, grab some cauliflower florets, dip it in to the buffalo hot sauce, sprinkle some garlic powder, salt and olive oil and airfry it and enjoy it with ranch dressing and celery or not a celery fan then make some bean salad just like I did and enjoy it. 

This is very easy to make and in under 20 minutes you are done with low carb and vegan dish. 

We had it for the light lunch and we loved it so much I made this after this 3 times.  I airfried it but if you don't have it then you can use regular oven and bake it , don't know how different the taste will be but it still be amazing that's for sure. 

Ingredients : 

1/2 head of cauliflower cut in to bite sized florets

1/2 cup buffalo sauce - I used Frank's Red Hot Buffalo wing sauce

2 tbsp. Olive oil 

1 tsp Garlic powder

1/2 tsp salt

To serve Ranch dressing and bean salad

Method : 

Cut cauliflower in to bite sized florets. 

In a big bowl, add florets along with buffalo sauce, olive oil, garlic powder and salt and mix it.

Grease your air fryer rack and arrange florets in single layer , don't overcrowded  the rack, work in small batched in your rack or basket. 

Cook at 375 F for 12 to 15 minutes or until its fork tender and slightly browned.

I like to move my rack to cook it from all side so I did it every 3 minutes. 

Serve warm with side of ranch dressing or what ever your favorite sauce is and enjoy. 

We had it with side of bean salad and ranch dressing.