Tuesday, November 22, 2011

Slow Cooker Mushroom Casserole

This casserole just tastes old fashioned and it's a great comfort food that doesn't take all day to make. The trick is to make the cashew sour cream ahead of time and leave it in the refrigerator.

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

Ingredients:
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
pepper
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)
Another recipe adapted from:
The Vegan Slow Cooker by Kathy Hester

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