Learn how to make a VaVaVaVoom Veggie Casserole with Leaf Cuisine‘s Chief Leaf, Rod Rotondi. Rod is the creator of Leaf Cuisine’s vegan Dairy-Free Spreads available in Whole Foods MarketErewhon Market and health food stores nationwide. Rod will be offering scrumptious samples at VegFest Los Angeles, April 30th at LA’s Woodley Park – #LunchBreakLIVE#JaneUnChained #VegFestLA  PS: We are on a boat!!!

RECIPE: VaVaVa Voom Veggie Casserole

Place all ingredients directly into an oven safe casserole dish of your choice.  The amount of each ingredient depends on the size of the dish you are using.

  • Enough “riced” *cauliflower to cover the bottom of a baking dish by  approximately 1/3 inch
  • Enough Thai Green Curry Sauce (Vegan) from Trader Joes to thinly cover the riced cauliflower
  • Enough organic firm tofu, sliced into squares, 1/4 inch thick, to cover the next layer, end to end.
  • Spoon a Tbsp at a time of Leaf Cuisine’s Onion Chive NOT Cream Cheese Spread or any vegan chive cream cheese
  • Enough organic spaghetti sauce to generously cover the previous layer
  • Sprinkle a layer of fresh or frozen organic corn
  • Cut organic corn tortillas into large pieces to cover the next layer
  • Lightly spread some olive tapenade (any brand)
  • Generously layer organic frozen spinach (TraderJoe’s) creating the next layer
  • Generously add more of the spaghetti marinara sauce for the next layer
  • Lightly sprinkle chopped cashews creating the final layer

*You can find “riced” cauliflower (finely chopped cauliflower) in the frozen section of Trader Joe’s or Whole Foods markets.  Alternatively, you can place rough chopped cauliflower into a food processor and blend until it looks like rice.
Bake in a 400 degree F oven for 30 minutes and enjoy!