Monday, March 9, 2015

Potato "Egg" Casserole (Vegan, WFPB, No oil)

This recipe from Fat FreeVegan is amazing!  It is the best vegan recipe we have tried that gets close to the real egg taste and texture.  We used 16 ounces of sprouted tofu and added the optional cashews.  It is a low calorie delicious meal.  Three of us love it.  The other 2 think it is just ok.  We will be experimenting with other veggie combos.  It is a part of our weekly meal plan and reheats well.

Ingredients
1 pound red potatoes, quartered (we chopped ours into bite sized pieces)
1/4 cup diced roasted red pepper
1 pound broccoli rabe
16 ounces sprouted tofu, drained
1/4 cup plain soy milk
1 clove garlic
2 tablespoons nutritional yeast
1 heaping tablespoon of cornstarch
1 tablespoon raw cashews (optional)
1/4 teaspoon onion powder
1/8 teaspoon turmeric
3/4 teaspoon salt
1/8 teaspoon chipotle chili powder
1 teaspoon basil

Instructions
Preheat oven to 400ºF.  Roast diced potatoes on parchment paper lined baking sheet for 15-20 minutes, stirring once, until they are slightly tender.  Remove from oven and transfer to casserole dish.  Season lightly with salt and pepper.  Sprinkle with roasted red pepper.

While potatoes are baking, bring large pot or water to boil and have ready a large bowl of water and ice.  Cut off and discard rabe's thick stems.  Chop the leaves and smaller stems into 2-inch pieces. Add salt to boiling water, add broccoli rabe, boiling for about 5 minutes.  Drain well and plunge into ice water.  Dry greens well and place them on top of potatoes.

Place tofu and remaining ingredients in blender, purée until smooth.  Add small amounts of additional water to help make mixture smooth, if needed.  Pour mixture over contents in baking dish. Use spoon to gently open areas in the greens to allow mixture to penetrate.  Smooth top of tofu layer until even and covering all rabe.

Bake for 40-50 minutes or until liquid has thickened.  (Shallow baking dishes take less time that deep ones.) Remove from oven and allow to rest for 10 minutes before slicing and serving.

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