Tuesday, March 27, 2012

On the request line...

A friend asked me to veganize a recipe for a Swiss Vegetable Bake.  Finally did it!  Check it out and let me know what you think!    It's a damn hearty side dish that should please anyone!

Creamy Vegetable Bake
2 Zucchinis, diced large (quarter lengthwise and then slice)
2 Yellow Squash, diced large
2 C Frozen Broccoli
1 C Grated Carrots
1 sm Red Bell Pepper, diced
1 sm Onion
1/4 C Cashews
1/4 C Nutritional Yeast
1/4 tsp Ground Mustard
1/4 tsp Garlic Powder
S & P
1 Tbsp Mellow White Miso
1/3 C Vegan Butter
1 Package Vegan Rella Mozzarella Style Cheese, diced into chunks
Egg Replacer for 2 eggs
1 C Vegan Sour Cream
2 C Stuffing Mix (Try organic!,...read labels!)
1 1/3 C French Fried Onions (They make these organic too!), divided

Preheat oven to 350 degrees.

Steam all of the veggies together until tender.  There are alot so this could take upwards of 15 minutes or so.  While they are steaming, grind cashews in food processor until as fine as cornmeal.  Add the nutritional yeast, mustard, garlic powder and S&P and pulse until combined. 

When the veggies are done, toss them into a large bowl with the cashew mixture, miso, butter and diced 'cheese'.  When it is all melty and yummy looking, add the egg replacers, sour cream and 1/3 C french fried onions.

Pour into casserole dish.  Bake for 20 minutes.  Press remaining 1 C french fried onions into the top and bake for another 12 minutes. 


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