Tvp Mushrooms Rice Casserole Recipes

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TVP MUSHROOMS RICE CASSEROLE



Tvp Mushrooms Rice Casserole image

Another way to use Textured Vegetable Protein. Cooking time doesn't include time to cook brown rice.

Provided by Budgiegirl

Categories     Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

3 cups long grain brown rice, cooked
1 cup textured vegetable protein
7/8 cup boiling water
1 tablespoon ketchup
1 tablespoon canola oil
1 medium onion, chopped
1 cup mushroom, chopped
2 tablespoons light miso
1/2 teaspoon crushed thyme
1 teaspoon crushed marjoram
1/2 teaspoon sea salt

Steps:

  • Combine TVP, water and ketchup. Set aside.
  • In a skillet saute onion in oil until translucent.
  • Add cooked rice, TVP, and mushrooms.
  • Place all ingredients and seasoning in a 2 quart casserole.
  • Cover and bake at 350 for 30-35 minu.

Nutrition Facts : Calories 375.8, Fat 5.1, SaturatedFat 0.7, Sodium 229.5, Carbohydrate 74.4, Fiber 3.7, Sugar 2.3, Protein 7.9

MUSHROOM AND RICE CASSEROLE



Mushroom and Rice Casserole image

Mushroom and Rice Casserole There is nothing to say about this but quick, easy and very good! I got this recipe from a church cookbook about 30 years ago, and it has been a family favorite ever since.

Provided by Recipe Baroness

Categories     White Rice

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

2 chopped onions
1/4 cup butter
1 cup sliced mushrooms
2 cups white rice
2 (10 1/2 ounce) cans beef consomme
parsley, to color

Steps:

  • melt butter in a skillet on top of the stove and sauté onions until clear in the butter.
  • then add in rice and fry the rice until well colored and slightly browned. (Its kind of like rice a roni).
  • place mixture into a covered casserole dish.
  • add consomme`.
  • drop in the mushrooms and parsley; add salt and pepper to taste and bake at 350F for about 45 minutes until the mushrooms rise to the top of the rice mixture.
  • uncover and mix the mushrooms and fluff the rice.
  • Then serve!

Nutrition Facts : Calories 489.2, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 1082.8, Carbohydrate 82.5, Fiber 3.7, Sugar 2.7, Protein 11.3

CURRIED TEXTURED VEGETABLE PROTEIN



Curried Textured Vegetable Protein image

This is posted in response to a request for recipes using TVP/TSP. It's from Vegan Cooking by Eva Batt. The serving size is a complete estimate.

Provided by Kree6528

Categories     Curries

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 1/2 ounces textured vegetable protein
8 fluid ounces stock or 8 fluid ounces water
1 onion, chopped
2 tablespoons vegetable oil
2 teaspoons curry powder
2 teaspoons lime juice or 2 teaspoons lemon juice
1 small apple, chopped
1 teaspoon coconut (optional)
sea salt
1 ounce seedless raisin
2 teaspoons ketchup
2 cloves
3 -5 cooked chestnuts
cooked rice, for serving

Steps:

  • Simmer the TVP in stock for 10 minutes.
  • Saute the onion in the oil for 10 minutes.
  • Gradually sprinkle in the curry powder, stirring all the time until quite smooth.
  • Cook for a few more minutes then add lemon juice and the rest of the ingredients.
  • Stir in the TVP and simmer, covered, very gently for at least 20 minutes.
  • Serve on a bed of rice.

Nutrition Facts : Calories 113.1, Fat 7, SaturatedFat 0.9, Sodium 29.9, Carbohydrate 13.5, Fiber 1.6, Sugar 8.8, Protein 0.7

MUSHROOM CASSEROLE



Mushroom Casserole image

Fresh Mushrooms, Rice (White, Brown or wild) OR Barley whichever you like baked into a great little side dish, with cottage cheese and sour cream for the creaminess.

Provided by kzbhansen

Categories     Vegetable

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

8 ounces mushrooms, chopped I use Baby Bellas
1 large onion, well chopped
3 garlic cloves, chopped fine
3 cups rice, white, brown or 3 cups wild rice, cooked and cooled to room temperature
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon salt
1/3 cup parmesan cheese, Divided
thyme or tarragon

Steps:

  • Preheat oven to 350F degrees.
  • Spread butter or olive oil evenly into a 9x13 baking pan.
  • In a large skillet over medium-high heat saute the mushrooms in olive oil adding a bit of salt to the mix. Saute so until the mushrooms have released their liquid and have browned a bit.
  • Add the onions and cook for another 4 or 5 minutes or until they are translucent.
  • Add the garlic and cook for another minute. Remove from heat.
  • Add the cooked rice to the skillet and stir until well combined.
  • In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.
  • Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and bake for 30 minutes.
  • Remove foil and bake for another 20 or 30 minutes until and golden brown along the edges. Sprinkle with chopped Thyme or Tarragon, and the remaining Parmesan.

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