VaVaVaVoom Veggie Casserole

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

INGREDIENTS & DIRECTIONS

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!