tomato casserole

This is probably my number one vegan casserole. Well, it used to be until I discovered that my oldest kid was allergic to soy. The key here is creativity. You can use any leftover vegetables you wish and the thing would turn out perfect anyway! If you don’t like sweet potatoes, use two torn bread slices instead. Just mix the torn bread slices into the ready vegetable mixture.

 

 


Simple and Delicious Casserole

tomato casserole

By Dr. Anastasia Published: September 5, 2011

  • Cook: 25-30 mins

This is probably my number one vegan casserole. Well, it used to be until I discovered that my oldest kid was allergic to soy. The key …

Ingredients

Instructions

  1. In a large pot, saute the onions in 2 tbsp. of olive oil for 2 minutes. Add sweet potatoes and 1/4 cup of water and simmer for another 4 minutes. Add all other vegetables, except for the tomatoes and another 1/4-1/2 cup of water and the remaining olive oil. Simmer until almost soft, but still crispy. Mix in all the spices.
  2. In a blender, mix the apple cider vinegar with almond milk and wait a few minutes until the liquid curdles. Add the tofu and the Bragg's and blend until smooth for about a minute.
  3. Pour the vegetable mixture into an oiled casserole dish. Por the tofu mixture on top. Add tomato slices. Put the dish in the oven for about 25-35 minutes.
  4. Serve with a side dish of quinoa for protein and a salad.

About Dr. Anastasia

Dr. Anastasia Halldin holds a Ph.D in holistic nutrition. She is a homeschooling mother of four boys and a girl. Dr. Anastasia starred on a yoga TV show. She also produced and appeared in thirteen yoga DVDs. Dr. Anastasia speaks four languages and loves doing crafts with her children. She adores sharing her easy healthy family recipes with other mothers.
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