vegetarian strata?

Question

does someone have simple vegetarian recipes for strata? what's the best order to make it (mix everything, layer etc??). no links to websites please, would like to hear some from experience. thanks.

Answer 1

Spinach and Cheese Strata
Ingredients1 (10-oz) package frozen spinach, thawed
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed (1 inch) French or Italian bread (1/2 lb)
6 oz coarsely grated Gruyère (2 cups)
2 oz finely grated Parmigiano-Reggiano (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard PreparationSqueeze handfuls of spinach to remove as much liquid as possible, then finely chop. Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
Preheat oven to 350°F. Let strata stand at room temperature 30 minutes. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.


Cheesy Vegetable Strata
8 slices bread
1 (16 ounce) bag frozen mixed vegetables (broccoli, green beans, pearl onions and red pepper, thawed and drained)
2 cups shredded sharp cheddar cheese (8 ounces)
8 eggs
4 cups milk
1 teaspoon ground mustard (dry)
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
Cut each bread slice diagonally into 4 triangles. Arrange half of the bread in ungreased rectangular pan, 13- by 9-inches. Top with vegetables. sprinkle with cheese. Top with remaining bread. Beat remaining ingredients until blended; pour over bread. Cover and refrigerate at least 2 hours but no longer than 24 hours. Heat oven to 325 degrees F. Cover and bake 30 minutes. Uncover and bake about 45 minutrs longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.


Spinach-Mushroom Strata
1 Tbs. olive oil, plus more for brushing
8 oz. sliced mushrooms (about 3 cups)
1 clove garlic, minced (about 1 tsp.)
1 tsp. chopped thyme
2 Tbs. sherry
5 oz. spinach (about 4 cups)
2 1/2 cups cubed French bread, crusts removed
1/2 cup low-sodium vegetable broth
1 large egg
1/2 cup grated Swiss cheese
Directions
Preheat oven to 350F. Grease 2 12-oz. soufflé dishes or 1 9-inch glass pie plate. Heat oil in nonstick skillet over high heat, and add mushrooms. Sauté 5 minutes, or until browned. Add garlic and thyme, and cook 1 minute. Stir in sherry, and cook 1 minute more, or until liquid has evaporated. Season with salt and pepper, and transfer to bowl.
Return pan to high heat. Add spinach and 1 Tbs. water, and cook 1 minute, or until spinach wilts. Season with salt and pepper, and place in colander. Press out all liquid, and chop. Toss spinach and bread with mushrooms. Whisk broth and egg in small bowl. Pour over bread mixture, and add cheese, stirring until bread has absorbed all liquid. Spoon into prepared baking dishes, and press down lightly. Bake 40 minutes, or until browned and bubbling. Let stand 10 minutes so strata will set, then serve.


Egg Strata
1 medium onion, peeled and chopped
1 small zucchini, sliced
1 small red or green bell pepper, seeded and diced
1 tablespoon butter or margarine
2 cups cubed Italian bread
1/3 cup shredded mozzarella cheese
4 large eggs, beaten
3/4 cup milk
Preheat oven to 375°F (190°C). Lightly grease an 8-inch square baking dish; set aside.
Cook and stir onions, zucchini and bell pepper in butter in skillet over medium-high heat for 4 to 6 minutes; until tender. Set aside.
Mix bread cubes and cooked vegetables in baking dish. Top with cheese.
Mix eggs and milk in small bowl; pour over bread mixture.
Bake for 45 to 50 minutes or until browned and knife inserted in the center comes out clean.

nfd♥

Answer 2

Asparagus Strata

This makes a very good brunch dish. It needs to be refrigerated overnight before baking. The recipe comes from a TV station.

8-10 servings 1½ hours 20 min prep

1 loaf sourdough bread, thinly sliced with crust removed (16-ounce)
1 lb asparagus, blanched and slivered
3/4 lb Fontina cheese, grated
1/2 cup chopped sun-dried tomatoes packed in oil, drained,sliced or chopped
3 tablespoons dried chives
1 cup pine nuts, toasted
12 eggs, beaten
3 cups milk
2 cloves garlic, minced
salt and pepper

Grease the bottom of a large casserole dish (13X9 works well).
Place a single layer of bread in the pan, using 1/2 the bread.
Cover with 1/2 asparagus, cheese, tomatoes, chives and pine nuts.
Repeat layers, starting with bread.
In a large bowl, combine eggs, milk, garlic, salt and pepper.
Pour evenly over layers.
Cover and Refrigerate overnight.
Preheat oven to 350 degrees.
Remove cover and bake for 1 hour until puffy and brown or internal temperature reaches 145 degrees.
Remove from oven and serve immediately.

Answer 3

I am a former chef and a lacto-ovo vegetarian, and the soaking method is fine, I do cook the veg ahead of time, by sauting them for flavour and then use a nice Italian crusty loaf, if you slightly dry or toast it, the mix will soak in and make the cooked product firmer.

I use eggs sometime, but have used egg substitutes or just egg whites, I use some turmeric to colour them, I also have made it with soya cheeses like the jack or cheddars, I like a mix of veg (mushrooms, zucchini, red peppers, eggplant, onions), and layer it like lasagna, soak it overnight, bring it to room temp the bake it in a 350 d F oven, on a tray as it can puf and spill over, then let it set, and serve, with a light salad or even a veggie medley.