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onion cremini mushroom broccoli frozen cauliflower cream of mushroom soup vegan mayonnaise lemon juice curry powder pepper olives Cheddar cheese crushed Cheez-It olive oil cooking spray
Viewed: 40 - Published at: 5 years agoIngredients
- 1/2 small onion, diced
- 1 cup cremini mushroom, sliced
- 0.5 (14 ounce) package frozen tofu, dethawed and cubed (you may substitute seitan)
- 8 ounces broccoli, cut and steamed (I used 1 small crown)
- 0.5 (10 ounce) package frozen cauliflower, dethawed
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1/2 cup vegan mayonnaise
- 2 teaspoons lemon juice (1/2 lemon)
- 1 tablespoon curry powder
- pepper
- 1 (2 1/4 ounce) can olives, sliced
- 1 cup sharp cheddar cheese
- 1/2 cup crushed Cheez-It crackers
- olive oil (or butter)
- cooking spray
Method
- Grease an 8X8 inch baking pan and preheat the oven to 350 degrees.
- Heat a small amount of olive oil in a medium sized pan over medium high heat. Add the onions and saute until translucent.
- Add mushrooms and continue sauteeing until cooked, then add the cubed tofu.
- Pour this mix into the baking dish, then layer the broccoli and cauliflower on top.
- In a medium bowl, mix the mushroom soup, mayo, lemon juice, and curry powder. Add more lemon or curry to taste and pepper to taste, then add the olives.
- Mix half of the cheese into the soup mixture, then pour the mixture over the casserole.
- Sprinkle the remaining cheese over the casserole.
- Sprinkle the cheez-it crumbs on top and spray with oil.
- Bake casserole for 40-45 minutes Let cool for a few minutes before eating.
