Vegetarian Cauliflower Black Bean Casserole Ragu Recipes

VEGETARIAN CAULIFLOWER & BLACK BEAN CASSEROLE #RAGU

Vegetarian Cauliflower & Black Bean Casserole #Ragu image

Ragú® Recipe Contest Entry. This is a Tasty, High Fiber, Meatless dish than can be eaten as a side dish or by itself.

Provided by The Quantum Healing

Categories Sauces

Time 1h

Yield 1 cup, 8 serving(s)

Number Of Ingredients 19

Ingredients

1/2 diced yellow onion
4 large garlic cloves, diced
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon of powdered paprika
2 teaspoons garlic powder
3 tablespoons of diced fresh cilantro
1 1/2 teaspoons sea salt
1/2 teaspoon of restaurant style black pepper
1 teaspoon basil
1 1/2 teaspoons tuscan garlic seasoning
4 tablespoons olive oil, divided
45 ounces of traditional style Ragú® Pasta Sauce
1/4 cup white wine
1 tablespoon lemon juice
2 tablespoons light brown sugar
1 large head cauliflower
19 ounces black beans
6 ounces feta cheese, tomato and basil
5 ounces fresh organic arugula

Steps:

Casserole Prep;.
Wash and Chop cauliflower into bite size pieces and set aside.
In a large skillet begin to saute' onions and garlic for 3 minutes.
Add cauliflower and gently saute' until just soft.
Sprinkle with tuscan garlic seasoning and crushed red pepper.
Stir gently for 1 minute.
Place sauté cauliflower in a glass casserole dish.
Strain and drain black beans and add to casserole dish and stir to mix the mixture.
Gently sauté arugala with remaining olive oil for 2 mintues and place on top ox mixture in casserole dish.
Sauce Prep;.
In a sauce pan simmer Traditional Ragu Sauce over medium heat for 5 minutes.
Add paprika, sea salt, garlic powder, black pepper, cilantro, basil, white wine, lemon juice and light brown sugar. Simmer for 10 minutes over low heat.
Cover the mixture with sauce and top with tomato and basil feta cheese.
Bake at 400 degrees for 15 minutes.
Serve.

Nutrition Facts : Calories 242.5, Fat 12.3, SaturatedFat 4.5, Cholesterol 20.1, Sodium 727.6, Carbohydrate 24, Fiber 6.9, Sugar 7.1, Protein 10.4

VEGGIE BEAN CASSEROLE

Veggie Bean Casserole image

I serve this as a meatless main dish, but it also makes a nice side dish. It freezes and reheats well, so I'll sometimes double the recipe. It has a colorful combination of carrots, corn, beans and tomatoes.

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 medium carrots, diced
2 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
2 tablespoons canola oil
3 garlic cloves, minced
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 can (28 ounces) diced tomatoes, undrained
2 cups frozen corn
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) tomato sauce
2 tablespoons picante sauce

Steps:

In a large Dutch oven, saute the carrots, celery, onion, green pepper in oil for 5 minutes. Add the garlic. chili powder and cumin; cook 1 minute longer. Stir in the remaining ingredients; bring to a boil. , Cover and bake at 350° for 45-50 minutes or until thickened and vegetables are tender.

Nutrition Facts : Calories 226 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 582mg sodium, Carbohydrate 39g carbohydrate (10g sugars, Fiber 10g fiber), Protein 9g protein.

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