Groovy Garden Vegetable Casserole

{ Monday, August 9, 2010 }
Unless ketchup counts, I don't really eat enough vegetables, which doesn't make a lot of sense for someone who also never eats meat or dairy. I decided to make this casserole because I realized I was living off of bread and Daiya for the past two days and that can't be good. This meal was the best way I could think of to break my vegetable fast: it's mostly veggies, which is healthy, but it also has a carby/cheesy topping, which makes it taste good. This is also just the thing to use up any stale bread and/or unused vegetables laying waste in your fridge, so get creative with the filling and use whatever you have on hand.

Groovy Garden Vegetable Casserole (serves
Adapted from La Dolce Vegan

For The Filling:

1 onion, chopped
1 tablespoon olive oil
1 clove garlic, chopped
2 cups kale, finely chopped
2 cups broccoli, finely chopped
1 cup parsnip, finely chopped
1 large carrot, chopped
1/4 cup vegetable stock
1 tablespoon soy sauce
1/2 teaspoon salt

For The Topping:

3 slices of bread, roughly chopped
1/2 cup vegan cheese
1/2 cup firm tofu
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon Sriracha
1/4 teaspoon each salt and pepper

Preheat oven to 350 degrees and lightly oil an 8x8-inch baking dish.

In a large saucepan over medium heat, cook the onion in the oil until translucent. Add remaining filling ingredients, stir, cover, and simmer until vegetables are tender.

Meanwhile, in a food processor, blend the topping ingredients until smooth (it should look like a ball of stiff dough).

Place cooked veggies in the prepared dish, top with the topping, and bake for 20-25 minutes.

NB: I definitely used a way-too-small pan to cook the vegetables.