Warning - the following recipe is most likely not low in fat or calories. It's lower in fat than the traditional slumgullion (that's Irish Gaelic for "watery meat stew"), but I think it packs a wallop of flavor that the old "dump and eat" casserole provides. Since it's been chillier here this week, I needed something with some staying power. I remembered having slumgullion, which is a tomato-based casserole, when I was a kid. But I'm tired of tomatoes, so I decided to create a savory version.
Gourmet Veggie Slumgullion
1 12-oz. package of Smart Ground veggie crumbles
1 8-oz. package Monterey Jack shredded cheese (or your favorite vegan cheese)
1 small red pepper, chopped fine
1 head broccoli, chopped small
1/2 to 2/3 cup merlot
1 cup vegetable broth
1 sprig fresh tarragon
12 oz. egg noodles (or eggless if you're going vegan)
2 slices bread, buttered on both sides and cut into cubes
Salt and pepper to taste
Preheat oven to 350 degrees. In skillet fry pepper and broccoli in a little oil for about 3 minutes. Add wine and cook two more minutes, until veggies are soft but not limp. Add broth, cheese, veggie crumbles, salt and pepper to taste, and tarragon and simmer a few more minutes.
Meanwhile, bring water to a boil in a separate pot. Cook egg noodles per package directions. Drain and set aside.
In a 2-quart casserole dish, layer noodles, then mixture, etc. End with noodles. On top, place buttered bread cubes. Bake 30 minute until the bread crumbs are browned on top.
This makes a thicker stew than the typical slumgullion, so no need for serving over anything.
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