Sunday, October 14, 2012

Vegan MoFo, Day 14: Vegetable Casserole

Another good, fall-lovin' meal is casserole! Here's the time period where your parents first learned to love to 'role--the 1930s and 1940s! Try this one on for size, and learn to share in the love for all things casserole:

Vegetable Casserole
adapted from Meatless Meals, page 14N
serves 6--supplies essential minerals, Vitamins A, B-1, B-2, C and starch. 

4 potatoes, boiled
1 tsp salt
2 tsp caraway seeds
4 carrots, cooked
1 red pepper, diced
1/2 large onion, diced
1 cup green peas
1 can yellow corn
1/2 green cabbage, thinly sliced
1 cup Italian bread crumbs
1/2 package silken tofu
1/2 cup vegan butter, melted
1/2 cup water
1 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
1/4 tsp oregano
1/4 tsp marjoram

Day before making recipe: boil potatoes in skins in water with salt and caraway seeds (smells delicious!). Once tender, cool the potatoes. Once cooled, store in the cooking water (this is the water I later used for my White-Wheat-Rye Bread). Day of cooking recipe: Cut carrots into fourths and boil in a pan until tender. Cut potatoes into large cubes and add to a mixing bowl. Cut cooled carrots and add to bowl. To bowl, add red pepper, onion, peas, corn, cabbage, bread crumbs, tofu, melted butter, water, and seasonings. Mix with hands to incorporate thoroughly. Spread mixture into a greased casserole dish, and bake at 400 degrees F for 1 hour. Serve hot.


{veggie lovin'}

{just dig in!}

Dude, two weeks down! So much more to go!


VMF 2011 Day 14: Meal Planning
VMF 2010 Day 14: 'Shroom Toast and Muffins

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