[Sorry to all fans of yolk porn ;): There’s none of it in this post but something much better … Oh, and sorry for letting you wait that long, Sarah.]
Let’s talk comfort food! To me, that’s what casseroles are: Even when they are as quickly assembled as this one serving one up always has a special feeling attached to it. Memories of family lunches with huge casserole dishes being served to the crowd.
Growing up my mum sometimes prepared casseroles covered with a mix of eggs and milk or cream. The eggs would turn the into a frittata-style fluffy-puffy mass which I actually didn’t enjoy a lot. Even though I still ate eggs back then these dishes never really appealed to me – that’s not to say I didn’t eat them. After all, there were lots of good things hiding underneath :).
Weirdly enough, it’s been just these kinds of dishes I found myself craving a lot lately – I’d call it a strange but good craving. Luckily, there’s no need to crack the [egg] shells to recreate this goodness. With a little help from every vegan’s favourite ingredient: Silken tofu.
The magic is just a minute – okay, maybe a bit longer – away. But really, aside from a bit of vegetable chopping and blending the sauce ingredients the clean-up is the most laborious task in this process. I kept the vegetable mixture very simple in terms of seasonings but if you can obviously jazz it up any way you like.
The magic is just a minute – okay, maybe a bit longer – away. But really, aside from a bit of vegetable chopping and blending the sauce ingredients the clean-up is the most laborious task in this process.
Vegan Cheesy Eggy Casserole
6 oz of broccoli, chopped
About 3.5 oz (one small/medium) bok choy, stalks and leaves sliced thinly
3.5 oz carrots, chopped
1 clove of garlic, minced
Cherry tomatoes, halved
2 tsps soy sauce
1 tsp rice vinegar
Salt and pepper
Cayenne pepper to taste
Oil for sautéing
For the “egg” mixture
7 oz. of silken tofu
3-4 tbsps of unsweetened soy milk [other non-dairy milks might work, too]
½ tsp of granulated onion
½ tsp turmeric
¼ to ½ tsp cayenne – depending on how spicy you like your food
½ tsp smoked paprika
Pinch of freshly grated nutmeg (this one is key for me!)
About 3 tbsps nutritional yeast
Preheat oven to 350 °F.
Clean and chop your vegetables. Sauté garlic in oil until fragrant. Add carrots and broccoli and stir-fry for about five minutes. Then add bok choy and let it wilt. Add soy sauce and rice vinegar. Season to taste.
While the vegetables are cooking, add silken tofu and non-dairy milk to a bowl. Blend until creamy. Stir in spices and nutritional yeast. Add salt to taste.
Layer cherry tomatoes (cut side down though it might not matter) in a small casserole dish. Add fried vegetables and spoon silken tofu mixture on top. Smoothen out and bake for about 20 minutes or until the tofu mixture has firmed up. Serve and enjoy!
Maybe vegan eggy cheesy casseroles are strange … but they certainly are good, too.
Which kind of casseroles do you like?
What are your favourite recipes using silken tofu?