Vegan Casserole Recipe - Allrecipes.com
Vegan Casserole Recipe
  • READY IN hrs

Vegan Casserole

Recipe by  

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

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
ADVERTISEMENT

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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr
  • READY IN 1 hr 30 mins
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Nov 15, 2004

Let me start by saying we are not a vegan family, in fact, we are not even vegetarian. I decided to try this recipe to pull my husband onto a healthier track and WOW! this is fantastic. The prep took a very long time and I couldn't find miso paste. I added garlic salt to the mashed potato mixture and it was great. I can't say enough about this recipe. The BBQ sauce adds just the right flavor. I will have to remember how long this recipe takes to prepare, but beyond that, I will definitely be making it again.

 
Most Helpful Critical Review
Feb 07, 2008

My family toughed out the eating of this creation, but we did not care for it... We're vegetarians and are accostumed to eating some fairly dicey recipes, but the onions in the potatoes made the topping turn out like mush, it was bad. The filling on the bottom was fairly tasty, but the whole thing was ruined by the potatoes on the top...We made it through with plenty of hot sauce...

 

18 Ratings

Sep 16, 2010

This is not as complecated as it seems! Read it through, it's very well written> My family really loved this. One reviewer complained about the potatoes- they're just mashed potatoes with 1 T. miso added. If you don't like miso, don't use it! I did use soymilk instead of water. I also used Better than Boullion no chicken base for where it called for gravy, or boullion, and left out bbq sauce (my preference). You could use all kinds of different veggies. I used a frozen mix of peas, carrots and corn, chopped spinach, onion, and peppers.

 
Dec 16, 2003

A great recipe! I substituted some miso mixed with soy sauce for the hickory BBQ sauce and served it up with rice and steamed green beans. It was a hit!

 
May 12, 2008

This was tasty but so many ingredients and steps I just don't know if it was worth the effort. Also, I added the minimum amount of potato water to the potatoes and the casserole still came out very wet and mushy? Maybe if I made it again I would leave out the water entirely.

 
Oct 12, 2011

This could be called a Vegans' Shepherds Pie in a sense if that helps with the visualization. This casserole is DELICIOUS! That being said, not sure if I'd tackle it again. It took me 1 hr. to prep, and I don't agree with one of the reviews that states it's easy to follow. I consider myself an intermediate cook but this one made me feel like a beginner! I like to prep ahead of time for longer recipes, and this one you cannot really prep ahead for. I left the skins on the potatoes. They're so good for you and it really made no difference in the end, other than you're getting the nutrients (which is ALWAYS a benefit)! I was confused as to what to do with the ingredients used with boiling the potatoes. I did not include them in the mashing. Next time (if there is one), I will put the garlic, parsley, peppercorns, and bay leaf in a tied cheese cloth and will finely chop (rely on your food processor for this recipe and it will go much faster) the celery, onions, and garlic and will include them in the potato topping for added flavor and reduced wasting. I did not use BBQ sauce but took another reviewer's suggestion and mixed about 2 tbsp. Miso and Tamari each for a substitute. Very flavorful. Also, I too did use "chicken gravy flavored mix" but made my own "gravy" from the suggested whole wheat pastry flour, nutritional yeast, and vegetable stock added to thin it to a gravy consistency; I don't think it was missing anything.

 
Dec 13, 2010

Good - feels healthy - easy to make - Mike liked it

 
Jan 08, 2004

delicious, filling, healthy! loved it!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 520 kcal
  • 26%
  • Carbohydrates
  • 67.7 g
  • 22%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 20 g
  • 31%
  • Fiber
  • 11.1 g
  • 45%
  • Protein
  • 25.3 g
  • 51%
  • Sodium
  • 707 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Vegan Shepherd's Pie

Convert a comfort food classic into a tasty meal that's totally vegan.

Vegan Lasagna I

This delicious lasagna recipe calls for a vegan tofu mixture instead of cheese.

Sure to Fool 'Em Vegan Stuffed Shells

What's cooking in Dana Point? Connie's "Sure to Fool 'Em" Stuffed Shells.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States