Smorgasbord Casserole
A yummy collection of random items used to make a delicious, comforting vegan casserole.
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.