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  • Prep-time: / Ready In:
  • Makes one 13×9-inch casserole

A hint of black salt gives this scrumptious vegan casserole a quiche-like flavor profile, making it perfect to devour for either brunch or dinner. Hearty potato slices soak up the savory, herb-infused sauce, which is given an extra creamy boost with the help of shredded tofu. Earthy spinach and umami-rich trumpet mushrooms provide bursts of delicious flavor so each bite is full of complex textures and tastes. Perfect for tucking into on a cold night, the comforting combination of ingredients makes this recipe a keeper! Garnish with fresh chopped herbs or an extra dusting of nutritional yeast to really take it over the top.

For more vegan casserole recipes, check out these tasty ideas:

Ingredients

  • 2 lb. Yukon Gold potatoes, scrubbed and sliced into ⅛-inch- thick rounds (about 8 cups)
  • 2 cups chopped yellow onion
  • 2 cups chopped fresh trumpet mushrooms
  • 4 teaspoons garlic powder
  • 2 teaspoons dried thyme, crushed
  • 4 cups fresh or frozen spinach, chopped
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 7 oz. extra-firm tofu, drained and grated on the large holes of a box grater (1 cup)
  • 2¾ cups unsweetened, unflavored plant-based milk
  • ½ cups chickpea flour
  • 1 cup brown rice flour
  • ½ cup nutritional yeast
  • 1½ teaspoons baking powder
  • 1 teaspoon black salt or sea salt
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 400°F. Bring a large pot of water to boiling. Add potatoes; boil 4 minutes to partially cook them. Drain; return potatoes to pot.
  2. In an extra-large skillet cook onion, mushrooms, 2 teaspoons of the garlic powder, and the thyme over medium 10 minutes or until vegetables are just tender. (The mushrooms should release enough moisture to prevent vegetables from sticking.) Add spinach and season with sea salt and pepper; cook 2 minutes more.
  3. Transfer half of the spinach mixture and half of the grated tofu to the pot with potatoes.
  4. For sauce, in a blender combine the remaining eight ingredients and the remaining 2 teaspoons garlic powder. Cover and blend until smooth.
  5. Add sauce to the pot with potatoes; stir to combine. Transfer mixture to a 13×9-inch baking dish. Spread the remaining spinach mixture and remaining tofu over the potato mixture. Cover with foil or an oven-safe lid.
  6. Bake 20 minutes; uncover and bake 15 to 20 minutes more or until edges and top start to brown. Let stand 10 minutes before serving.

Comments (11)

(5 from 2 votes)
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Laurianne6 days ago
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This recipe is really good! I added a twist to mine. When you cook the veggies add more mushrooms, onions and spinach (twice the amount) and 5 gloves 4-5 gloves of minced garlic (no garlic powder). The kind of mushroom doesn’t really matter I personally prefer black oyster for their consistency.

Melissa3 weeks ago
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Could you do broth in lieu of the plant based milk?

Diane1 month ago
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I made this today with regular white button mushrooms. I didn’t have brown rice flour but was able to grind some brown rice in my Vitamix. It turned out really well, albeit a little on the bland side. It makes a good base recipe that could easily be amended depending on what your taste dictates. I think I may try adding some shishito or jalapeno peppers to it along with some fennel seed next time.

Lynette1 month ago
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Hello Donn Gross, How did your dinner turn out??

Pam1 month ago
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Recipe looks yummy…but trumpet mushrooms? Has anyone tried this with regular mushrooms that are easier to find and not so expensive?

Bob1 month ago
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You can use any mushrooms you want.

Robin1 month ago
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Where am i supposed to find something as obscure (expensive) as trumpet mushrooms? Alternatives???

MONICA GORDON1 month ago
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what can you use to replace the brown rice flour and the chickpea flour?

Kristen1 month ago
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Fresh and frozen spinach have very different volumes, is it really four cups of either?

Also, is the brown rice flour just for thickening? Is there a good substitute?

Thanks.

Donn Gross2 months ago
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I am using Oyster Mushrooms and did not include the tofu since I am allergic to Soy. I added some Cashew cream and used Arrowroot instead of Brown rice flour…It is in the oven and looking forward to a tasty dinner.

Sandy2 months ago
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Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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