You are here
Mom’s Morning Casserole
Vegan Brunch by Isa Chandra Moskowitz
Steven and Bob brought this delicious casserole to the Spring, 2017 potluck in Portland.
For the potato layer:
2 large yellow potatoes (about 1 ½ pounds)
15 ml1 tablespoon olive oil
10 ml2 teaspoons sweet paprika
½ teaspoon salt
For the tempeh layer:
450 g1 pound tempeh
1 red bell pepper, seeded and finely chopped
2 garlic cloves, minced
30 ml2 tablespoons soy sauce
5 ml1 teaspoon olive oil
15 ml1 tablespoon fresh lemon juice (juice of ½ lemon)
5 ml1 teaspoon fennel seed, crushed
10 ml2 teaspoons dry sage
Fresh black pepper
For the tofu layer:
910 g2 pounds firm or extra-firm tofu
2 garlic cloves, minced
30 ml2 tablespoons soy sauce
10 ml2 teaspoons olive oil
15 ml1 tablespoon fresh lemon juice (juice of J /2 lemon)
10 ml2 teaspoons ground cumin
30 ml2 tablespoons chopped fresh thyme or teaspoons dried
5 ml1 teaspoon turmeric
Fresh black pepper
Salt, to taste
30 ml2 tablespoons nutritional yeast
½ pound shredded vegan cheese
Preheat the oven to 350°F. Slice the potatoes width-wise into ¼ inch-thick slices. Spread out in an 11 x 13-inch baking pan to fit overlapping. Drizzle in the olive oil, add the paprika and salt, and use your hands to coat the potato slices. Then place them in overlapping layers to cover the bottom of the pan. Bake for 25 minutes while you prepare the other layers. The potatoes should be easily pierced with a fork; if they are not then bake for a few minutes more.
MAKE THE TEMPEH LAYER
In a small mixing bowl, crumble the tempeh into pieces ranging in size from pea-size to popcorn-size. Add the remaining tempeh layer ingredients and mix together until tempeh is coated.
MAKE THE TOFU LAYER
Give the tofu a squeeze over the sink to release some of the water. Place in a medium-size mixing bowl and use a fork to mash the tofu into a ricotta consistency. Add the remaining tofu layer ingredients and mix well. Taste for salt. Your potatoes should be done baking by now. Remove them from the oven. Spread the tofu over the potatoes and press it firmly into the pan with a spatula. Sprinkle the tempeh over the tofu and return pan to the oven. Bake for 20 minutes. Remove the casserole from the oven and sprinkle the cheese over the top. Return it to the oven and bake for 10 more minutes. If the cheese hasn’t melted, place in the broiler for a minute or two. Let cool for about 10 minutes, slice into eight pieces, and serve.