VEGAN CASSEROLE
Very tasty vegan dish! If you prefer, you can replace the spinach with green chard.
Provided by Michelle
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h30m
Yield 5
Number Of Ingredients 26
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Peel and quarter potatoes. Place in a medium or large size pot with water to cover. Add garlic, celery, parsley, peppercorns, onion, and bay leaf. Bring to a boil, cover, and simmer over medium-low heat for 15 to 20 minutes or until potatoes are very tender.
- To Make Filling: While potatoes are cooking, in a large skillet heat 1 tablespoon oil and saute onion and garlic. Saute for 1 minute over medium heat, then add mushrooms and saute for 2 minutes. Crumble tofu in chunks into the skillet and saute briefly, mixing well. Stir in barbecue sauce, yeast, gravy mix, thyme, paprika, and tamari. Mix well and saute, stirring frequently, for 20 minutes over medium heat.
- Transfer potatoes from water to a large bowl, reserving 3 1/2 cups of the remaining stock. Add miso, oil, and 3/4 to 1 cup of the potato stock to the potatoes a little at a time, mashing potatoes as you add the stock. Add only enough water to moisten potatoes adequately. Do not over moisten, this potato mixture will be the crust covering of the casserole.
- Add corn and spinach to filling mixture and mix well. Spoon filling into an oiled, shallow ovenproof casserole dish. Pat down with back of a large spoon. Spread potato crust evenly over filling, smoothing top with a spoon or spatula. Dust evenly with paprika. Bake for 30 to 40 minutes, or until crust is golden.
- While casserole bakes, prepare gravy. Heat oil in a large frying pan. Add flour and yeast, stir with a whisk over medium heat to form a paste. Slowly stir in 2 1/2 cups of reserved potato water, whisking as you stir to allow gravy to thicken. Stir in instant gravy mix and continue whisking until gravy is thick and smooth; add additional potato water, if necessary. Serve casserole with crust on the bottom and filling on top. Spoon gravy over top.
Nutrition Facts : Calories 519.6 calories, Carbohydrate 67.7 g, Fat 20 g, Fiber 11.1 g, Protein 25.3 g, SaturatedFat 2.8 g, Sodium 707.1 mg, Sugar 10.3 g
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Azra Abass
[email protected]I'm allergic to dairy, so I was happy to find a vegan casserole recipe. This one was really good!
Abdulsani
[email protected]I made this for a potluck and it was a huge success! Everyone loved it.
Alice Kingsfield
[email protected]This was a really easy recipe to follow. I'm a beginner cook and I was able to make it without any problems.
Adil Rehan
[email protected]I've made this casserole several times now and it's always a hit! It's a great way to use up leftover vegetables.
Rozi Sial
[email protected]This casserole was really easy to make and it turned out great! I'll definitely be making it again.
faizan waheed
[email protected]I'm not sure what I did wrong, but my casserole turned out really bland. I think I might have forgotten to add some of the spices.
Jon Chandler
[email protected]This recipe was a bit too spicy for my taste. I think I'll use less chili powder next time.
Jaden Noel
[email protected]I added some cooked chicken to this casserole and it was delicious! It's a great way to use up leftover chicken.
Omarstello Dhe critical
[email protected]This casserole was a bit too watery for my taste. I think I'll try it again with less liquid next time.
Abdullah Tarar
[email protected]I've been looking for a good vegan casserole recipe for a while now. This one is definitely a keeper!
Ajad Khan
[email protected]I'm allergic to dairy, so I was happy to find a vegan casserole recipe. This one was really good!
Shin
[email protected]I made this for a potluck and it was a huge success! Everyone loved it.
Enock Jovan
[email protected]This was a really easy recipe to follow. I'm a beginner cook and I was able to make it without any problems.
Zumji Danyaro
[email protected]I've made this casserole several times now and it's always a hit! It's a great way to use up leftover vegetables.
Zaran Khan
[email protected]This recipe was a bit too bland for my taste. I added some extra spices and it was much better.
Nwendum Austine
[email protected]I'm not a huge fan of vegan food, but this casserole was really good! I would definitely make it again.
Sinazo Tunzi
[email protected]This was a great recipe! I used a different type of pasta than the one called for, and it still turned out great.
DULI BEGAM
[email protected]I made this casserole for my vegan friends and they loved it! It was easy to make and the leftovers were even better the next day.
MD SOHEL HOWLADER
[email protected]This vegan casserole was absolutely delicious! I'm not vegan, but I'm always looking for new and healthy recipes to try, and this one definitely hit the spot. The vegetables were cooked perfectly, and the sauce was flavorful and creamy. I'll definite