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Vegan Casserole

By: Michelle  
"Very tasty vegan dish! If you prefer, you can replace the spinach with green chard."

Rating: This weblink has been rated 8 times with an average star rating of 3.8 Read Reviews (5)

Rate/Review | 626 people have saved this

What to Drink?

Wine Rose
Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 4 to 6 servings
 

Ingredients

  • 5 russet potatoes, peeled
  • 1 clove crushed garlic
  • 1 stalk celery, chopped
  • 1 bunch fresh parsley, chopped
  • 8 whole black peppercorns
  • 1 onion, chopped
  • 1 bay leaf
  • 1 tablespoon light miso paste
  • 1 tablespoon olive oil
  •  
  • 1 tablespoon olive oil
  • 3/4 cup diced red onion
  • 1 clove garlic, minced
  • 1/2 pound fresh mushrooms, sliced
  • 1 pound firm tofu, crumbled
  • 4 tablespoons hickory flavored barbecue sauce
  • 1 tablespoon nutritional yeast (optional)
  • 1 tablespoon vegetarian chicken flavored gravy mix
  • 1 teaspoon paprika
  • 1 tablespoon tamari
  • 1 cup fresh corn kernels
  • 1 cup chopped spinach
  •  
  • 2 tablespoons olive oil
  • 1/8 cup whole wheat pastry flour
  • 2 teaspoons nutritional yeast (optional)
  • 1 tablespoon vegetarian chicken flavored gravy mix
  • 1 cube vegetable bouillon

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 501 | Total Fat: 20g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2004 by IMATD 
Let me start by saying we are not a vegan family, in fact, we are not even vegetarian. I... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2008 by coolynn 
My family toughed out the eating of this creation, but we did not care for it... We're... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2003 by ITSDOROTHY 
A great recipe! I substituted some miso mixed with soy sauce for the hickory BBQ sauce and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2008 by holarosa 
This was tasty but so many ingredients and steps I just don't know if it was worth the effort.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 8, 2004 by SPIELBEE 
delicious, filling, healthy! loved it! MORE

 
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