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
By September 5, 2011Published:
- 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 …
- 1 cup Grated carrots
- 1 Zucchini cubed
- 1/2 onion sliced
- 6-8 tbsp Olive oil
- 1 Tomatoes sliced
- 3-4 Kale leaves stems removed
- 1 cup Broccoli or cauliflower florets
- 2 Sweet potatoes peeled and cubed
- 10 0z (about 3/4 package) Silken tofu
- 1 cup Almond or soy milk
- 1 tbsp Apple cider Vinegar
- 2 tbsp Bragg's Liquid Aminos
- 2 cloves Garlic smashed
- Salt and paprika to taste
- 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.
- 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.
- 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.
- Serve with a side dish of quinoa for protein and a salad.