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 4-6)
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.
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