Vegan Veggie Casserole
brown rice
organic tomato soup (prefer Imagine Creamy tomato)
garlic
onions
sweet potatoes
carrots
portobello mushrooms
spinach
organic pinto beans
vegan cheese (whatever flavor you prefer)
olive oil
spices: basil, sea salt, oregano, pepper
Ingredient amounts are to taste.
Choose deep casserole dish or use a Romertopf clay cooker for moist results.
Pre-cook brown rice and set aside.
Wash and slice veggies. Shred vegan cheese and set aside.
Saute garlic and onions in olive oil and then add soup and simmer.
Layering may be done in any way you wish. However, I do recommend the rice on the bottom for a firm foundation.
Here is my version working from the bottom to the top: first layer brown rice, soup layer, sweet potatoes, cheese, carrots, spinach, soup, mushrooms, cheese, beans and soup.
Cover and cook in the oven at 350F for 40 - 50 min. or until cooked through.
SO HOW'D IT GO?
Yum! This was good. My only qualm was the ingredients were a little pricier then I thought theyd be (i spend i bit over 15 dollars) but at least this will last and make many meals.
Next time if I want to fill the whole casserrole pan ill need one and a half cups of rice (i did just one) but i didnt think it was nessisary to fill the whole thing anyways. More soup would be good too, I did one can of amys tomatoe but one and a half would have been better.
:)>>>
My toddler is such a picky eater and I'm always trying new ways to get him to eat (and like) his veggies. His diet is just too heavy on the soy and starches right now and I'm trying to change this. This recipe is a winner! He actually ate the veggies and liked them! It's hearty and flavorful!
A few notes:
I used nearly a whole small sweet onion. Next time I will use a whole one.
I was very generous with the garlic.
I used 2 cups uncooked brown rice and I found this to be the perfect amount. (Of course the rice was cooked when I added it!)
I didn't use spinach but only because I don't like my young son was ready for it. However if I have more time, I'll chop the spinach up finely.
I used the mushrooms towards the top.
I read some of the other reviews and I created a crunchy topping with flaxseed and crumbled crackers.
I also covered the casserole for most of the cooking, but uncovered it for the last ten minutes.
I made this dish this evening using a mixture of pinto beans and kidney beans with vegan Cheddar cheese. It turned out simply wonderful -- an excellent recipe.
This was the first recipe that I have tried off of this site. I think it was a good choice. It was AWESOME. And really easy. My girlfriend's evaluation was "out of this world good"! The next time I make it I will partially pre-cook all the the veggies. Some of them were a little crispier than I thought they should be.
this was definitely a really tasty recipe. I regularly make items off this website and I have to say besides the Indian dishes, this is probably one of the best I've ever had. It was a little soupy so I think I will lay off the soup next time I make it. Also, I used real cheese since I only eat vegan 80% of the time.
For those that don't make food very often, i can say that you should use about half of the large soup, 1 small onion, 2 sweet potatoes, 2-3 carrots, a couple handfulls of spinach. I cooked 2 cups of brown rice and it was a little too much so I would recommend 1 cup. Hope this helps!
LF
Good basic format. Amounts would help. I'd say... undercook the beans before you put them in the casserole - put them in when they're still al dente. There's plenty of liquid to cook them in the casserole. I may try black beans at some point. It's a bit of an issue that everything looks the same color except for the spinach. The mushrooms and cheese are great combination. The creamy tomato soup makes a perfect flavor base. My vegan cheese on top did not melt - the interior layer did, so it must be a moisture issue. Thanks for the framework of a new dish I think I can build on. I agree that this will probably be best in a deep dish casserole.
Made this today with my non-vegan boyfriend. We both loved it. Awesome recipe.
This is my first recipe off this website. I liked this a lot. It is pretty simple, tasty, protein rich, and super healthy. I appreciate that is uses no exotic ingredients.
We tried this the other night and LOVED it. We threw in some zucchini and yams along with sweet potatoes and it worked out really well. We also topped it off with a mixture of bread crumbs, flax seed, hemp seed, and a small amount of cheese, which gave it a nice, crispy crust. We cooked it covered for the first 40 or so minutes and then took the cover off for the last ten and it turned out really well. Delicious!!
I cant wait to try this tonight! Will tell of my results~