A roving band of humans and other animals, making vegan food in Nashville, TN, Asheville, NC, and points in between.
Thursday, October 11, 2012
50 States of MoFo: Connecticut Beefless Supper
For Connecticut, I was tempted to veganize the Hartford Election Cake, and I may yet do so in advance of the US presidential election. However, I am about to be home alone for a few days, and do not need an entire cake to myself.
Thus, I decided to tackle the Connecticut Beef Supper! In a large ovenproof pot, place 1 chopped onion and 1 T canola oil. Cook over medium heat until the onion begins to caramelize. Add 9 oz. Gardein Beefless Tips (or any "beef" seitan, homemade or bought) and stir around for a few minutes. Add 8 oz mushrooms, chopped, and continue cooking until the mushrooms soften.
Mix 1 c vegan sour cream and 2 c plain soymilk. Then add about 1/2 c vegan cheddar cheese and 1/4 c nutritional yeast. Add salt and pepper to taste.
Slice 2-3 potatoes into thin slices and layer over the onion-mushroom-beefless tips mixture. Pour the sour cream mix over the top. Crumble cornflakes over everything, and transfer to a 350F oven for 60-90 minutes until the potatoes are thoroughly cooked through (stick a knife into the casserole to check) and everything is bubbly. A hearty and delicious meal, appropriate to the cooler autumn weather --- brown food for the win!