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My review
Vegan Casserole
Michelle
"Very tasty vegan dish! If you prefer, you can replace the spinach with green chard."
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Ingredients
1 h 30 m servings 520Original recipe yields 5 servings (4 to 6 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 1723 Ratings
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Most helpful positive review
11/15/2004
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 pr...
Most helpful critical review
2/7/2008
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...
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11/15/2004
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 pr...
9/16/2010
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. m...
2/7/2008
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...
3/30/2003
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!
10/12/2011
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. t...
5/12/2008
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 ...
8/18/2011
I thought this recipe was delicious. The prep took a fair amount of time, but the result was worth it. I didn't have miso paste so I omitted it, which seemed to be fine. I am not a vegetarian...