Been seeing Walz' posts about hot dish and found this vegan version. Not quick, but super easy, and super satisfying on a chilly night.
Source: Vegan Atlas | Serves: 6 | Time: 1 hr 30 min
Changes: replaced green beans with peas; used gluten free flour; used a much bigger dish
Ingredients
First Layer
1 tablespoon olive oil
1 medium onion, finely chopped
1 package Beyond Beef
2 cups cut frozen #peas, thawed
1 1/2 cups frozen #corn kernels, thawed
Second Layer
8 oz white #mushrooms, cleaned, stemmed, and chopped
2 tbsp gluten free flour
1 1/2 cups plain unsweetened plant-based milk
1 cup grated vegan cheese, mozzarella or pepper jack style
Freshly ground pepper to taste
Top Later
16- to 20-ounce package frozen tater tots (unthawed)
Instructions
Preheat the oven to 375º F.
Heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until golden.
Add the Beyond Beef and continue to sauté, stirring often, until well heated and starting to brown here and there, about 8 minutes.
Stir in the peas and corn, then transfer to an oiled 3 quart baking dish (any shape — round, oval, or rectangular).
Wipe out the pan. Add the mushrooms and a little water. Cook for 5 minutes over medium heat, or until wilted.
Sprinkle the flour into the pan over the mushrooms, being careful to distribute it all over. Stir in, then slowly pour in the plant-based milk. Stir in the cheese and cook until the mixture is thickened. It won’t be too thick, but that’s fine, as it will also moisten the first layer.
Finally, scatter the tots over the surface of the casserole. (If you’d like them to come out extra crispy, you can lightly spray them with cooking oil spray, but this is optional).
Bake for 45 to 50 minutes, or until the tots are nice and crisp and the casserole looks like it’s browning along the edges.
Let stand for 5 minutes after removing from the oven, then serve by scooping out portions.
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