Mushroom Tofu and Pumpkin Bake – 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: If you know you are going to be eating at a certain restaurant on Saturday night, call ahead and ask if they offer any vegetarian entrees. If the answer is no, ask if something can be prepared for your dietary needs. Most likely, the answer will be yes.
Ingredients (use vegan versions):
- 2 1/2 cups cooked brown rice
- 1 tablespoon poppy seeds
- 100 – 150g shitake or oyster mushrooms
- olive oil
- 1 knob of ginger
- 1 clove of garlic
- 1 leek
- tamari soy sauce
- vegan soymilk
- 1 block regular, firm tofu
- 250g pumpki
- 1-2 Tablespoons coriander
- salt and pepper
Directions:
Fry sliced leek, crushed garlic and crushed or chopped
ginger in oil over medium heat, add sliced mushrooms and fry
until soft. Add cooked rice (slightly overdone works best),
tamari soy sauce to taste and poppy seeds. Stir together to
heat through, press into bottom of baking dish.
Cook and mash pumpkin. Stir together with mashed tofu,
coriander, salt and pepper and a splash of soy milk. Spoon
onto rice mixture in dish.
Bake for about 15 minutes in moderate oven to heat through.
Serves: four
Preparation time: 30 mins
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