Slow Cooker Mushroom Casserole
Cashew sour cream:
1/2 cup cashews
1/2 cup water
2 t. lemon juice
Combine the ingredients in a food processor or blender until it's smooth and creamy. Store it in the refrigerator
|cashew sour cream|
1 small onion, minced
2 cloves garlic, minced
1 package (10 oz) sliced mushrooms
1 T vegan chicken-flavored bouillon or 1 homemade veggie bouillon
4 cups nondairy milk
8 oz dried whole wheat pasta shells
1 bag of soy crumbles or other vegan "meat"
1/2 t. oregano
1/2 t. basil
2 T. whole wheat flour, if needed
bread crumbs for topping
This will cook for 1 1/2 hours, so plan acccordingly.
In a skillet, saute the onion until translucent, 3-5 minutes. Add the garlic and mushrooms and saute until the mushrooms are tender. I used some veggie broth to saute, but water can also be used.
Put the sauteed veggies, cashew sour cream, bouillon, milk, soy crumbles, pasta (does not need to be boiled) and herbs in a slow cooker. Mix thoroughly and cook on high for 1 to 1 1/2 hours, or until the pasta is al dente. I didn't even thaw out the soy crumbles.
If the pasta is too watery, add the flour and stir to combine. It works like magic. Top each serving with bread crumbs. I also added some fake parmesan (nutritional yeast and almonds ground together for a parmesan-like texture)
The Vegan Slow Cooker by Kathy Hester