Vegan Vegetarian Veggie Casserole
This is a healthy comfort food casserole, complete with cashew gravy and drop biscuits. A sort of variation on a pot pie casserole. Easy, healthy, and yummy comfort food! Give it a go. The instructions may seem intensive, but once you've done it once you will see how easy this is and there are steps (the gravy, cooking the potatoes and onions) you can do ahead. It is a really tasty gravy and versatile. Even meat eaters like this, so experiment according to your tastes.
Substitute soy sauce for the liquid aminos if desired.
Substitute rice milk for the almond milk if desired.
For the purposes of this casserole, you want the gravy just slightly thickened in step 6 as it will continue cooking in the oven. If you were just making the gravy for baked potatoes, you would want to cook it longer to thicken more.
Variations: Leave the potatoes out of the casserole and make mashed potatoes for the topping instead of the drop biscuits. You might want to make some extra gravy for topping the mashed potatoes or the biscuits. This gravy can be used over baked potatoes. Or crumble some MorningStar(R) vegetarian sausage patties into the gravy and serve over biscuits. Gravy can also have more garlic or spices added according to taste and used over pasta.