Double Corn Casserole – casseroles – Hope you will like this one also, it is one of the best casseroles. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Reduce your refined sugar intake. I ve got as much of a sweet tooth as anybody, but I try to keep it under control by using such sugar replacers as maple syrup, stevia and agave whenever possible such as in coffee and tea and indulging in the refined stuff only occasionally.
Ingredients (use vegan versions):
- 1 can corn, drained
- 1 can cream-style corn (with liquid)
- 1/3 cup olive oil (any oil or vegan margarine will do)
- 1 cup vegan tofu sour cream (I make this with blended silken tofu and vinegar and sweetener to taste.)
- 2-3 tablespoon dried minced onions
- 1/3 cup water with 1 1/2 teaspoon Ener-G Egg Replacer, whisked
- 8 oz. vegan corn bread mix (many store-brand mixes are vegan, just check labels. Also, I can only find 6 oz. bags of mix, so I just approximate 1 and 1/3 bag mix.)
Directions:
Mix all ingredients except vegan corn bread
mix, add that last. Spread into well-
oiled 9×13 inch pan. Bake for 45
minutes at 350 degrees. This will be
somewhat moist.
This recipe is very simple and sounds
perhaps a little unimpressive, but it
wows the carnivorous relatives at
family gatherings every time.
Serves: 8
Preparation time: 10 minutes
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