Comfort Cravings Casserole
From jo_jo_ba 13 years ago
- 270 minutes to make
- Serves 6
Two of the most comforting foods in the world to me have to be shepherd's (or cottage) pie and rich, baked macaroni and cheese. I had to find a way of making the ultimate comfort food, and this vegetarian conglomeration is definitely it! Read more A vegetarian, but traditionally flavoured shepherd's pie base gets capped off with a snowy white Cheddar macaroni before being baked to crusty perfection! Not "diet" food, but darn good nonetheless! The base can be prepared ahead of time and kept in the fridge until you're ready to assemble it. See less
Ingredients
- 1 2/3 cups dry TVP granules shopping list
- 1 cup vegetarian beef broth shopping list
- 1/4 tsp soy sauce shopping list
- 1 tbsp olive oil shopping list
- 1 large Vidalia onion, diced shopping list
- 2 cloves garlic, minced shopping list
- 2 stalks celery, diced shopping list
- 2 carrots, diced shopping list
- 1/2 cup chopped button mushrooms shopping list
- 1 large red bell pepper, diced shopping list
- 1 lb fresh or frozen chopped green beans shopping list
- 1 cup frozen green peas shopping list
- 1/4 cup red wine shopping list
- 3/4 cup crushed tomatoes shopping list
- 2 tbsp tomato paste shopping list
- 1 tbsp Dijon mustard shopping list
- 1 tsp vegetarian Worcestershire sauce (mushroom soy sauce) shopping list
- 1/2 tsp black pepper shopping list
- 1/2 tsp rosemary shopping list
- 1/2 tsp thyme shopping list
- 1/2 tsp paprika shopping list
- 1/2 tsp allspice shopping list
- 1/2 tbsp dark, unsweetened cocoa powder shopping list
- 6 oz whole wheat macaroni noodles, cooked just shy of al dente and drained (do not rinse) shopping list
- 2 tbsp butter shopping list
- 3 tbsp flour shopping list
- 12 oz evaporated skim milk shopping list
- 1/4 tsp salt shopping list
- 1/4 tsp black pepper shopping list
- 6-1/2 oz (1 1/2 cups) shredded white Cheddar cheese - use GOOD quality, flavourful cheese! shopping list
How to make it
- Preheat oven to 375F.
- In a bowl, combine TVP granules, hot broth and soy sauce. Let stand 10 minutes, drain any excess liquid.
- Add olive oil to a large pot over medium heat.
- Add onion, garlic, celery, carrots, mushrooms and bell pepper.
- Cook until vegetables are beginning to soften and brown, about 8-10 minutes.
- Stir in beans and peas, then add the rehydrated TVP.
- Pour in the wine, crushed tomatoes, tomato paste and Dijon mustard. Bring to a bubble, then reduce heat and stir in Worcestershire, pepper, rosemary, thyme, paprika, allspice and cocoa powder.
- Simmer until thickened, about 5-10 minutes.
- Pour mixture into the bottom of a deep 2-1/2 quart casserole dish and set aside.
- In a saucepan, melt butter over medium-high heat.
- Add flour and cook, whisking constantly, until it begins to tan lightly.
- Gradually whisk in evaporated milk.
- Bring to a brisk simmer (do not let it boil) and cook until thickened slightly - about 5 minutes. Add salt and pepper.
- Stir in cheese in two or three additions, continuously mixing until melted.
- Add pasta and cook 2-3 minutes longer, stirring to coat well. Sauce should be very thick.
- Spoon pasta mixture overtop of the TVP mixture in the casserole dish.
- Bake 30 minutes, until the top is brown and crusty and the whole casserole is hot.
- Cool slightly, and serve.
People Who Like This Dish 2
- swanmitch Andover, MN
- jo_jo_ba Oshawa, CA
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