VEGAN CHIK’N CASSEROLE

The word casserole is so funny to me, it brings me right to the 1950’s in my mind with horrible thoughts of tuna casserole dishes. But I can assure you this is a deelish, compassionate one dish wonder! YUM!! I always LOVE Bryanna’s recipes! Her Bechamel sauce is divine!! Super versatile and super deeeeelish! Great to have a vegan recipe for this 🙂

VEGAN CHIK’N CASSEROLE
Adapted from Bryanna’s Vegan “Chicken” Divan Casserole
Serves 6-9

  • 2 lbs. broccoli, cut into small pieces and steamed crisp-tender
  • 2 cups grated vegan “cheddar” (preferably Daiya cheese)
  • 3-4 cups strips of any vegan “chicken” substitute (I used Morningstar Farms Meal Starters Chik’n Strips)
  • 2 Tablespoons Earth Balance
  • 6 cloves garlic, minced
  • salt and freshly ground pepper
  • 2 cups vegan white sauce or Bechamel sauce(Bryanna’s Recipe is below)
  • 1 cup Tofu Sour Creme
  • 1 Tablespoon lemon juice
  • 2 cups bread crumbs
  1. Preheat the oven to 400 degrees F.
  2. Saute the “chicken” sub in a large pan with the Earth balance and chopped garlic.
  3. Spread the steamed broccoli in the bottom of 9 x 13″ baking pan. Cover that with the “chicken” sub. Sprinkle with salt and grind pepper over that to taste. Spread 1 cup of the vegan “cheese” over the top (save the other half for the top of the finished casserole).
  4. Mix the bechamel sauce with the sour creme and lemon juice, stirring well. Drizzle this evenly over the casserole and smooth it out. Sprinkle evenly with the breadcrumbs and then spread, sprinkle or dot with the remaining “cheese”.
  5. Bake for 20 minutes and serve hot.

BRYANNA’S DAIRY-FREE BESCIAMELLA (BECHAMEL OR WHITE SAUCE)
makes 2 cups

  • 2 Tablespoons dairy-free margarine or extra-virgin olive oil
  • 1 and 1/2 to 3 Tablespoons unbleached flour (depending on thickness desired)

Blended Mixture:

  • 1 cup soy, almond, or rice milk
  • 1/2 cup extra-firm SILKEN tofu or regular medium-firm tofu, crumbled
  • 1/2 cup water
  • 1 “chicken-style” vegetarian broth cube (or enough for 1 cup of liquid), crumbled
  • 1/2 teaspoon salt
  • a large pinch EACH of freshly-grated nutmeg and white pepper
  1. Place all of the Blended Mixture ingredients, EXCEPT the nutmeg and pepper, in the blender and blend until VERY smooth.  Set aside.
  2. Melt the margarine in a medium, heavy saucepan and whisk in the flour.  Whisk it over medium-high heat for a few minutes, but remove from heat before it starts to change color (you want a white “roux”).  Scrape this into the Blended Mixture and blend for a few seconds, then pour the mixture back into the pot.  Stir over medium-high heat until it thickens and boils; turn down and simmer on low for a few minutes.  Whisk in the nutmeg and pepper.

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3 Comments (+add yours?)

  1. Trackback: Raw.la - Raw Food in The News and Around The Web
  2. ocveganista
    Jun 11, 2010 @ 02:46:49

    Totally going to try and make this recipe! It looks amazing. What kind of tofu sour cream did you use?

    http://www.OCveganista.com

    Reply

    • marisashealthykitchen
      Jun 11, 2010 @ 06:45:56

      Awesome! Let me know what you think 🙂 I used the tofutti brand sour cream, but I am sure any would do.

      Reply

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