Nothing says comfort like a casserole – especially one that brings you back to the flavors you remember from childhood. My mother didn’t make many things out of a box – she was mostly a scratch cooker, but she did make stuffing – and I loved it. I never had a problem passing up blue-box mac & cheese, but red-box stuffing? My idea of heaven.
As a kid, I heard of mysterious dishes like tuna-noodle casserole, green bean casserole and stuffing bake, but never actually had them. I also knew that my friends’ parents gave them potato chips and soda – and let the TV stay on during dinner. I envied them at the time – but now I appreciate the time and care my mother took to give her five children nutritious, budget-friendly meals, not to mention requiring everyone to sit down together for dinner.
So on a dreary Sunday afternoon, I decided to try my hand at a stuffing bake, complete with some of the usual components (boxed stuffing, mushroom soup). But as with everything, I had to 1. make it vegan and 2. create a more nutritious version of the original. Now I wouldn’t call this dish nutritious, but it’s a far cry better than its counterpart which includes cream of mushroom soup, butter, eggs, and mayonnaise or sour cream.
- 1 large head of broccoli – chopped
- 1 small yellow onion, chopped
- 1 cup white mushrooms, sliced
- 16 oz. vegan mushroom soup (not creamed, I used Imagine’s Portobello Soup)
- 12 oz seasoned vegan stuffing (I used Trader Joe’s cornbread stuffing)
- 1/2 cup vegan mayonnaise
- 3 teaspoons egg replacer
- 1/4 cup olive oil (or melted vegan margarine)
- shredded vegan cheese to taste (I used about 3 oz of Daiya mozzarella)
Serve this with a side of lovely, protein-rich greens so you can feel a little less guilty!