Mom’s Morning Casserole

Saturday, April 20th, 2013

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Another breakfast dish from Vegan Brunch – but you probably caught that from the picture. Though I doubt I’d ever be awake and aware enough to assemble this for breakfast, it does make for a mighty filling dinner. What we have here are three layers of goodness: sliced potatoes, a tofu scramble, and seasoned tempeh mixed with red peppers. Or in my case, green peppers and Lightlife ground sausage. It’s a good enough substitute for tempeh in a pinch, though its sticky texture does make it a little difficult to work with.

Believe it or not, I actually used less cheese (Daiya!) than directed: a little more than half a bag, versus the required 1/2 pound. A half a pound! And I thought I had a Daiya cheese problem.

Baked Mixed Vegetable Casserole

Tuesday, February 12th, 2013

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Baked Mixed Vegetable Casserole from Donna Klein’s Vegan Italiano – like last week’s Baked Vegetable Soup, but minus the broth! With potatoes, zucchini, tomatoes, bread crumbs, and tons o’ onion and garlic (two of my main food groups, dontchaknow). Not bad, though I adjusted the recipe to accommodate what was in the fridge, and I think I overdid it on the potatoes. File that under “things I never thought I’d say.”

Pro tip: if you make your own breadcrumbs, err on the side of lightly toasted. They’ll crisp up even more while baking atop the casserole.

Exhibit A: potato bread breadcrumbs so dark they look like whole wheat or rye. That’s okay, they’re still delicious – especially soaked in casserole juices!

Also, make extras for the inevitable snacking which will ensue. You’re welcome.

Vegan Junk Food Mashup: Tater Tot Casserole & Sausage Gravy

Thursday, April 12th, 2012

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How do you improve upon perfection? Slather it in (vegan) sausage gravy!

Last week I made a batch of Sausage Gravy to use as a dipping sauce for french fries; an extra dash of flour here and a little extra soy milk there and, next thing you know, I’d nearly doubled the recipe! And so I ended up with leftovers. A big old bowl of ’em!

Rather than enjoy them on even more fries, I decided to “recycle” the gravy into a Tater Tot Breakfast Casserole (both recipes via Vegan Junk Food): a layer of tofu-slash-“eggs,” followed by Sausage Gravy, frozen mixed veggies, and tater tots. (So much for no more fries!) Recall that the casserole calls for a layer of fried Lightlife Gimmie Lean Sausage, and the gravy seems a natural fit.

I was worried how the extra moist ingredients and added volume might affect the finished product – particularly the “egg” layer – but all in all, it was a delicious success! The tofu didn’t come out as firm as it did the first time around, but it was still yummy and edible, and also firmed up a bit as it cooled. More similar in consistency to lightly cooked scrambled eggs instead of a well-cooked omelet, if that makes any sense. (Does it? I haven’t had chicken’s eggs in what feels like forever!)

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Bedazzle your omni friends with this dish! They’ll never know it’s tofu!