Very tasty vegan dish If you prefer, you can replace the spinach with green chard.
Vegan Casserole 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
cup diced red onion
1 clove garlic, minced
pound fresh mushrooms, sliced
1 pound firm tofu, crumbled
4 tablespoons hickory flavored barbecue sauce
1 tablespoon nutritional yeast
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
? cup whole wheat pastry flour
2 teaspoons nutritional yeast
1 tablespoon vegetarian chicken flavored gravy mix
1 cube vegetable bouillon
How to Make Vegan Casserole
Preheat oven to 400 degrees F (200 degrees C).
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.
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.
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.
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.
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.
Vegan Casserole Nutritions
Calories: 519.6 calories
Carbohydrate: 67.7 g
Cholesterol:
Fat: 20 g
Fiber: 11.1 g
Protein: 25.3 g
SaturatedFat: 2.8 g
ServingSize:
Sodium: 707.1 mg
Sugar: 10.3 g
TransFat:
UnsaturatedFat:
Vegan Casserole Reviews
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 couldnt find miso paste. I added garlic salt to the mashed potato mixture and it was great. I cant 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.
This is not as complecated as it seems Read it through, its very well written> My family really loved this. One reviewer complained about the potatoes- theyre just mashed potatoes with 1 T. miso added. If you dont like miso, dont 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.
My family toughed out the eating of this creation, but we did not care for it...Were 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...
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
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 Id tackle it again. It took me 1 hr. to prep, and I dont agree with one of the reviews that states its easy to follow. I consider myself an intermediate cook but this one made me feel like a beginnerI 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. Theyre so good for you and it really made no difference in the end, other than youre 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 reviewers 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 dont think it was missing anything.
This was tasty but so many ingredients and steps I just dont 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.
I thought this recipe was delicious. The prep took a fair amount of time, but the result was worth it. I didnt have miso paste so I omitted it, which seemed to be fine. I am not a vegetarian, but I have been looking for some plant-based meals to add to my diet, and this one was wonderful. It was hearty and satisfying, with a great texture and flavor, and I did not miss the meat one bit
Delicious, filling, healthy loved it
Good - feels healthy - easy to make - Mike liked it
In my opionion... It is very very good although I found it to be somewhat time consuming to make. Probably because it was my 1st time. Mine came out somewhat wet and i dont think i used more than a cup of the reserved potatoe water, I think it would have been good without adding any more to it. And to top it off my finicky husband really enjoyed it. So its a keeper. Thank You for posting this...
I didnt have mushrooms in the house today, so I replaced them with cauliflower It was very yummy, but I have to try it with mushrooms as well. Also I have added diced pepper to the filling and extra garlic. I added some thyme to the gravy and dehydrated onion. All came together very nicely. I am a vegan and this recipe is a keeper.
This recipe tastes ok, but I pureed the potatoes (added 1 sweet potato for nutrition) in the food processor and they turned out gluey and gloppy. So next time, I would hand mash the potatoes, leaving the skins on, which is where the nutrition is. Also, the recipe is not clear about what you do with all the vegetables that are cooked with the potatoes, so I threw them in, and its a good thing I did, cuz the potatoes needed the flavor. My husband, who is a confirmed meat eater, enjoyed the flavor, but missed the substance of the meat. I think next time I might be inclined to add kidney beans to make it chewier.
Really good. I disagree with most of the other users, even though there were a lot of steps I didnt find this was difficult to make. I found it didnt need the gravy on top though, made it too salty.
Delicious Id suggest, make the mix with extra gravy and you dont need any for the top. I also made my own gravy mix. I subbed Tofu with Cauliflower and was very happy (not a fan of tofu). Lots of work but worth in when its done
My husband and I are vegans, have been for many years, but I have to say neither one of us cared much for this meal.
I made this a while ago, and thought it didnt have enough seasoning while I was making it, so I put in more than the recipe called for and it was still bland-ish. I still enjoyed it though. Next time I make it Im going to switch it up and make something new out of this. And add more seasoning.
It wasnt bad. I think the potatoes really sapped some of the flavor away. If I make again, I think i I would use maybe half the amount of potatoes and maybe figuring out some different vegetable to add to the "filling". Everyone liked the gravy, and I think the recipe is a very good starting point to make some changes to.
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