(VEGAN RECIPE) Try this week’s Meat Free Monday Challenge recipe: the Love Casserole. Not only is this a delicious meat-free feast, but the Love Casserole will spread joy to all who see it. Happy eating! — Global Animal
Legally Blissful, E
Love Casserole
(serves four very hungry girls, plus some leftovers)
INGREDIENTS:
(measurements are very, very approximate. Basically, this should fill up your casserole dish)
-3 1/2 cups cooked quinoa
-1 1/2 cups broccoli (in retrospect, I would have added more)
-1 bag prewashed spinach
-1/2 cup sundried tomatoes
-1/2 large white onlion, chopped
-about 1 cup slivered almonds, lightly toasted
-1 bag shredded nondairy cheese (I used Trader Joe’s brand, but I’m sure Daiya — or regular cheese — would work well)
-1 handful fresh basil leaves, lightly torn up
-1/2 cup sundried tomatoes
-olive oil for sauteeing
-salt and seasoning (we used a nice paprika blend) to taste
DIRECTIONS:
Preheat oven to 350 F. Heat the olive oil in a nice, large pan and saute the onions until they become translucent. Add the broccoli, and cook, seasoning gradually, until it begins to flush bright green. Add spinach and 3 tsp water, stir, cover and cook until spinach is wilted. Remove from heat, and in a large casserole dish, combine the green veggies with the almonds, quinoa, basil, extra seasoning and vegan cheese, covering the top as completely as possible with a layer of the cheese. (If I do this again, I will probably add some of the sun dried tomatoes to the initial casserole mixture). Very important: arrange sun dried tomatoes on top into a heart! Bake for about 15 minutes, and once the vegan cheese shows signs of melting, turn on the broiler for about 5 minutes (watch it carefully! Unfortunately, I didn’t yesterday and some of the tomatoes got a little burnt.)
More Legally Blissful: http://legallyblissful.wordpress.com/2011/07/06/love-casserole/
Thanks for pointing out that casein (a very common ingredient) isn’t actually vegan, Donna Turner.