Vegan For Kid Cookbook: Easy Plant Based Recipes For Young Chefs by FOGEL MITCHELL C

Author:FOGEL, MITCHELL C [FOGEL, MITCHELL C]
Language: eng
Format: epub, pdf
Published: 2021-06-01T16:00:00+00:00

EQUIPMENT:

2-quart baking dish

Cutting board

Knife

Nonstick skillet

Directions

Step 1

Turn on the oven and prep your baking dish. Preheat the oven to 350°F. Lightly coat a 2-quart baking dish with cooking spray.

Step 2

Chop the veggies. Dice the green bell pepper and tomato. Drain and rinse the kidney beans. Cut the pickle chips into quarters.

Step 3

Shape the crescent rolls. Open the tubes of crescent rolls and roll them into their crescent shape, starting with the wider end of the triangle and rolling toward the narrow end. (I like to lay them out on a piece of parchment paper or aluminum foil.)

Step 4

Sauté and combine the ingredients. In a nonstick skillet over medium heat, heat 2 tablespoons of water. Add the green bell pepper and onion powder. Cook for 2 to 3 minutes, or until the bell pepper just starts to soften. Add another tablespoon of water if the pan gets dry. Stir in the tomato, kidney beans, pickles, refried beans, oats, mustard, chili powder (if using), and remaining 2 tablespoons of water. Turn the heat to medium-high and let the mixture simmer for about 5 minutes, stirring often. You want it nice and hot without burning it on the bottom.

Step 5

Assemble and bake the casserole. Spoon the sloppy Joe mixture into the prepared baking dish. Top with the crescent rolls, creating one nearly solid layer of doughy crescents. You may have to curve them a bit to fit. Bake, uncovered, for 20 to 30 minutes, until the crescent rolls are cooked through. You can lift the edge of one to check underneath (ask an adult for help). Let the casserole cool for 5 to 10 minutes before serving.

Getting Messy: All ovens are different, so don’t worry if the casserole takes a little longer than 30 minutes to bake in your oven.

BAKED CHICKPEA BURGER

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