Vegan Roasted Veggie Casserole
I miss the days of casseroles. In my family, we used to eat them almost every night. Nowadays it seems I only get to eat casserole if someone dies. Just kidding – we all know that nobody makes vegan funeral casseroles vegan.
Enough of death talk – here is something delicious to make you feel alive and happy! Roasted veggie casserole, woohoo!
Cook the beans by boiling in a sauce pan of water for about 5 minutes and then drain. Re-fill the pan with cold water, add the beans, the herbs (except for the chopped parsley), and veggie quarters. Bring to a boil and simmer until tender.
Heat your oven to 400 F. In a large saute pan, heat 3 T of the olive oil and saute the onion and celery until soft. Add the garlic and cook for about 3 minutes, then stir in tomatoes, sugar, and season with salt and pepper.
Drain the beans and reserve the liquid from the pan. Discard the veg and herbs. Stir about 2 cups of the liquid into the tomato mixture and then simmer, half-covered, for about 30 minutes. Toss the squah, carrot, and celeriac chunks in 5 T of the oil and roast for the half an hour that you are simmering the tomato mixture.
Remove the veggies from the oven and reduce the heat to 350 F. Stirl the beans, veggies, mustard and half of the parsley into the saute pan. Add more of the liquid if its really dry, but if not, its fine. Check seasoning and add salt if need be. Dump all of this into a big casserole dish and cover with the breadcrums and the remaining parsley. Bake for about 20-30 minutes, or until the breadcrumbs are nice and golden brown.
Let cool a bit before you eat it. Then chow down!
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