Kitchen Sink Casserole
Remember before you became vegan? The casserole was the easiest dish to make and it was a great place to use up leftovers. I've missed this tool but I didn't think I could make a casserole without some kind of cheese or breadcrumbs (and I've found soy cheese to be revolting, so no thanks). Here's a vegan way to use up leftover rice from last night's dinner and the veggies in the fridge from last week's Farmer's Market that really, really need to be used asap. NOTE: without cheese and breadcrumbs, it doesn't hold together the way a traditional casserole would, but it's super yummy, so I forgive it. The amounts in this dish are meant for an 8-inch square casserole dish.
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Ingredients
- 1/2 cup Rice Milk
- 1 cup Veganaise
- 2 cups cooked rice (doesn't have to be all the same kind of rice. If you have a little bit of this and that to get rid of, use them both).
- 3 cups sliced vegetables (It can be any vegetable. Really. Don't be afraid. This also works great for greens like kale, spinach and chard).
- 1 pinch garlic salt
- 1 pinch ground black pepper
- 2 pinches paprika (or whatever spice you have handy that you love).
Directions
- Preheat oven to 400 degrees.
- Add rice milk, veganaise, cooked rice and sliced vegetables to casserole dish.
- Mix well. Really well. Make sure everything covered in everything else.
- Add in garlic salt, black pepper and 1 pinch of the paprika. Mix again.
- Spread the mixture out in the casserole dish so that it's all even and pretty-looking.
- Sprinkle 2nd pinch of paprika across the top of the casserole.
- Place in oven for 20 minutes at 400 degrees.
- Allow a few minutes to cool, then enjoy!
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cook time20 min.
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prep time20 min.
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yields5 serv.
3 comments
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Thank you for this recipe...I've made it a few times now and it is awesomely good!!! My hubby the meat-eater finds it filling, and guests have been crazy about it (my mother-in-law made me show this to her so that she could bookmark to make herself). Yummy!!! -
Yay, that's awesome!! I'm so glad it was a hit. I love the combo of veggies you used; it sounds absolutely delicious... -
This was a big hit at my Halloween party this weekend! I didn't worry about exact measurements, but my 3-ish cups of veggies were made up of: 1/2 a butternut squash, cubed; 1/2 purple onion, chopped; 1 large Portobello mushroom, chopped; and 1 large leaf of Kale, first removing center stem and then torn into bite sized pieces. I pre-sauteed all of the veggies first in some oil to ensure they were fully cooked, considering the short cook time of the casserole.
Everyone raved about how creamy and yummy the casserole was. Even my partner who hates squash said he would eat it again! And no one believed it was vegan :)
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