Does anyone have an quickie throw-together recipes for vegan entrees, that don’t contain legumes? I have an autoimmune disease and am in the process of very slowly restoring my immune system by carefully observing all of God’s health laws. My diet was actually very healthful before I got sick, because I can’t spend all the hours cooking as I used to, but lately I have been especially trying to leave off any unhealthful convenience foods.

Unfortunately, while my health is much improved over the past, I do still have flare-ups, and when that happens, it is impossible for me to cook anything that takes any effort. On weekdays, when my husband is not home to eat with us, I can open some cans of beans, stewed tomatoes, vegetables, etc., and make chili or some crockpot concoction. But he cannot tolerate legumes at all, so I cannot do this on Sabbath. So when I am unable to prepare anything ahead, we end up having veggie hot dogs and tater tots, which is just about the last thing I really should be eating.

I know what I am asking is very difficult. I have lots of vegan cookbooks, and virtually all of the recipes are time-consuming to prepare, in one way or another. But if any of you have any recipes that fit this description, I would very much appreciate your sharing it with me.

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The Lord is the strength of my life and my portion forever.

Cathy,

While I don't have any recipes at the moment, I have a few suggestions that might help.

Dishes that are layered are usually easy to do. Dishes using the no-cook lasagna noodles can be layered with an combination of frozen (or canned) vegetables, tofu, vegan cheeses and spaghetti sauce.

Rice dishes can be made using the instant brown rice, vegetable broth, canned mushrooms, frozen (or canned) vegetables. If your husband can tolerate fresh or frozen green (English) peas, you can use them instead of beans.

You can throw in a can of some kind of vegeburger, scallops, or such if you want to add a more concentrated protein source.

How about vege-wraps? Using large tortillas or pita bread, vegetables that have been sauteed in a little olive oil, or even steamed or microwaved can be wrapped and whatever preferred dressing added. Each person can do their own. I notice that Cedar Lake brand has "Beef Strips" and "Chicken Strips" in their canned vegefoods. I have tried them and they are good in stirfries, and would be good in fajitas and such. They contain no egg whites as is commonly found in the chicken-style meat analogs from most other companies.

I have found using frozen vegetables to be a time saver, as well as flavor savor. Chopped green pepper, onion, and in some places, celery are available, saving the need to prepare these vegetables for dishes.

When you do fell like cooking, if your health permits, you can fix two of the same dish at the same time and then freeze one for later use. In the area of quick fix meals and dishes, just about all vegetarian-vegan cookbooks require time to prepare recipes and often call for ingredients that are difficult to find. Perhaps others have some recipes that they can add here that will be helpful.

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Even so come, Lord Jesus
Linda

Thanks Linda. Your suggestions are very helpful. I am trying to avoid all processed foods, including meat and cheese substitutes. But your tortilla wrap suggestion gave me an idea I wouldn't otherwise have thought of. I can always fix my husband some vegeburger filling while I have beans in mine.

Anything that takes very long to cook, unless it can go into the crock pot in the morning, is out of the question for this situation, because we go to church 25 miles from home and our pastor is young and hasn't learned to make his sermons concise and to the point, so we usually don't get home until at least 1:30. Of course that leaves out most pasta dishes, because it takes so long to bring the water to boil and then cook it before anything else can be done with it. But I have never heard of no-cook lasagna before. Does it come in whole wheat? I get all of my food staples from co-op type sources, and don't usually pay any attention to what's new, just stick with the same things I have been buying for so many years.

I had heard of 5 minute brown rice (or is it 10 minute?) but never tried it. Mostly because I don't care much for rice, I suppose. But I do have rice recipes that I like, and I can check those to see if they would work out with a quicker rice. My favorite one has the raw rice mixed with the other ingredients, then it is covered and baked for 2 hours. I will have to find some of that quick rice and do some experimenting.

One thing I have never been able to do is cook large quantities and freeze some for later. This is because I have two teenage male bottomless pits at my house, and it takes huge quantities just for one meal! Actually, I could make them cook something for Sabbath on the weeks I don't feel up to it. We homeschool, and they do most of the cooking during the rest of the week. One of them even likes to cook, when he is in the mood. (The other one botches up even the simplest recipes at times.) But when I don't feel up to cooking, I don't feel like putting forth the effort it takes to get the one who is a good cook to do something he doesn't want to either.

Your suggestions have been very helpful, and I can't wait to see what other people might come up with. It will sure be nice to have some different options for those weeks.

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The Lord is the strength of my life and my portion forever.

Cathy, here is an easy - no effort way to cook brown rice.
5 cups of water - bring to the boil
2 cups brown rice
Simmer slowly for 15 min covered.
turn off the heat and leave for 1-1/2 hours

Zita