Wednesday, November 3, 2010

Vegan MoFo: C is for Cauliflower and Caramelized Onion Casserole


This recipe popped up on my blog roll a few days ago and I knew it was perfect for day three: C. It is from a blog called Easy as (Vegan) Pie. I made a basic crust instead of using puff pastry. The crust consisted of flour, vegan butter, salt, and water.


I was feeling very lazy and have a headache so I ran the cauliflower through the food processor instead of taking the time to chop it. I still roasted the tiny pieces and think it was a fantastic move. The flavor was still there but the texture was completely different. The cauliflower blended more with the tofu mixture than I think it would have if it was in bigger chunks.

I also used flavored tofu: one package olive, one package vegetable. And finally, no cheese substitute. I just sprinkled paprika on top before baking. So many wonderful flavors in this casserole!
I also made a salad that consisted of lettuce, kalamata olives,  sun dried tomatoes, veggie chicken nuggets, pumpkin seeds, and for the dressing, a splash of the olive oil that the sun dried tomatoes were soaking in and a splash of balsamic vinegar.

1 comment:

Sarah S. said...

I don't eat nearly enough savory pies, this one sounds like just my taste. Well done!