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Smorgasbord Casserole

A yummy collection of random items used to make a vegan casserole.
Prep Time30 mins
Cook Time30 mins
Course: Main Course
Cuisine: American
Keyword: casserole, Vegan
Servings: 4 People

Ingredients

  • 2 cups Broccoli chopped
  • 2 stalks Celery chopped
  • 2 large Carrots chopped
  • 1 Jalapeno chopped
  • 3 Sweet Potatoes
  • 1 pkg Vegan Beef Crumbles
  • 1 pkg Vegan Pepperoni
  • 1 cup Shredded Vegan Cheddar Cheese
  • 3 oz Mushrooms
  • 15 oz Kidney Beans drained and rinsed
  • 2 tbsp Paprika
  • 2 tbs Dried Basil
  • 2 tsp Sea Salt
  • 2 tsp Pepper
  • 2 tbsp Olive Oil
  • 2 tbsp Onion Powder

Instructions

  • Wash sweet potatoes and pierce with fork 6-7 times. Heat in microwave on full power for 9 minutes.
  • In a large pan add olive oil and heat on medium heat.
  • Add celery, carrots, jalapeno, and mushrooms. Saute for about 7 minutes.
  • Heat oven to 350°.
  • In a large bowl, stir together sautéed vegetables, 2 tbsp paprika, 2 tbsp onion powder, 2 tbsp basil, 2 tsp sea salt, and 2 tsp pepper.
  • Stir in the uncooked vegan beef crumbles, broccoli, and kidney beans.
  • Pour into a baking pan and lay the vegan pepperoni on top.
  • Slice the microwaved sweet potatoes open and spoon onto the pepperoni.
  • Sprinkle the vegan cheese on top.
  • Bake at 350° for about 30 minutes.