Any family will enjoy this vegan main course. It has a savory flavor with a hint of sweetness. It is easy to make and cuts well.
Makes 6 large servings. Prep=15 minutes. Cooking=30 minutes. Total Time=45 minutes.
Ingredients:
- 1 (10 oz) bottle sliced mushrooms
- 1 (8 oz) can water chestnuts
- 1 (20 oz) can Loma Linda Sloppy Joe
- 1 1/2 c almond meal (divided use)
- 1/2 c seedless raisins
- 1 tsp sea salt
- 1/2 tsp finely ground black pepper
- 12 oz dry wide noodles, cooked ‘al dente’
- 2 Tbsp olive oil
Directions:
- Preheat oven to 350 degrees F and oil an 11 x 7 x 2 inch baking pan.
- Drain the mushrooms and water chestnuts well. Chop the water chestnuts.
- In a large bowl or pot, blend the mushrooms, water chestnuts, Sloppy Joe, one cup of the almond meal, the raisins, salt and pepper. Mix well.
- Gently fold in the cooked, drained noodles until well-incorporated and noodles are coated.
- Spoon the mixture into the prepared pan, pressing it in tightly. (It will come up to the top of the pan.)
- In a small bowl, blend the remaining half-cup almond meal with the olive oil until crumbly. Use fingertips to scatter the mixture evenly over the top of the kugel.
- Place pan of kugel on a baking tray and bake 30 minutes. Allow to cool 5 minutes before cutting into squares and serving hot with steamed vegetables.
I have used Loma Linda vegetarian products for years, and enjoy them very much. A sample of this new Sloppy Joe vegan product was given to me by Atlantic Natural Foods and I have used it in this recipe.