vecca (vecca) wrote in vegancooking,

asparagus casserole

Thanks to those who helped me with making the soup to replace Campbell's in my asparagus casserole. I was trying to veganize the dish my aunt always served at Thanksgiving when I lived stateside. In fact it came out better than the original, and my husband who wasn't a huge fan before, really loved this. So, a SUCCESS!

Here's the recipe and some photos...

The original omni recipe called for 2 cans of asparagus, a hard boiled egg, cheddar cheese, chopped onion and a can of Campbell's cream of mushroom soup.

The Veganized Asparagus Casserole
(you can add to or reduce some of the ingredients depending on what you like)
1 block firm or extra firm tofu (300 grams) cut into 1/2 inch pieces
1 tbs peanut oil
1 small onion, chopped
About 12 white or Swiss brown mushrooms, thinly sliced (250 grams)
1 tbs nutritional yeast
generous splash red wine
3 cloves garlic, crushed
fresh ground pepper
1 and 1/2 cup plain soymilk
slightly less than 1/4 cup flour
100 grams silken tofu (optional - I just had it open)
1 tbs soy sauce
1 tbs margarine
2 cans asparagus spears
1/2 cup Cheezly mature white cheddar (or other vegan cheddar) cut in pieces
1 tbs vegan parmesan (optional - I had a jar of some made from the Yellow Rose Recipes cookbook)
Drain the tofu (I used 300 grams) for at least 30 minutes.

Preheat the oven to 190 C / 375 F.

Fry the tofu in a little peanut oil in a non-stick pan turning once until golden on 2 sides. Transfer to a plate, while leaving some oil in the pan, and set aside.

Saute the onion over medium high heat for 3 minutes. Add the mushrooms, the nutritional yeast, red wine, garlic and pepper. Turn heat down to medium and saute until the mushrooms have cooked down and released their juices, about 6 minutes.

While the mushrooms are cooking, combine the soymilk with the silken tofu (if using) in a food processor and then put the soymilk in a jar with the flour and soy sauce. Cover with lid, and shake vigorously to mix.

Add margarine to the mushrooom mix and turn it back up to mediumhigh. Slowly add the soymilk mixture, sturring to combine. Bring to a boil and then remove from the heat.

In a 9" x 9" baking pan, make the first layer by spreading one can of the asparagus, half the tofu, half the Cheezly and half the mushroom mix. Repeat the process witht he rest of the ingredients (except parmesan) to finish. Bake inthe oven for about 15 minutes. Add the vegan parmesan and bake an additional 5 - 10 minutes until golden on top.

Making the first layer:

Layer 1

Starting the second layer:
Layer 2

Casserole after baking:


Tags: comfort food, main dishes-casseroles, vegetables-asparagus
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