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[the best] Brunch Casserole

This brunch casserole is loosely based on a dish I remember eating when I was little in Alabama. The ingredients for the recipe I remember lists a stick of butter first; this is very common for traditional Southern cuisine (obvs, you won't find a stick of butter in here.) The next ingredients on the list would be two or three cans of creamed corn, and heavy cream. The last ingredients are the ingredients for cornbread - usually with more butter and more heavy cream.

None of that shit is in this recipe. I love creamed corn but corn is not in season so I decided to make creamed carrots instead. And since no meal is complete with out something green I added in some kale. This dish is not even close to the traditional dish and I'm ok with that. However, the traditional dish usually has some sort of bacon or ham in the casserole and while this isn't really even close to that dish, I wanted to at least try a little to get close; so I threw in some marinated mushrooms to kind of attempt to dress up like ham - I think.

It was good and the VegFam was pleased. We nom nom nom-d through out the day and there were no leftovers to be had by the time dinner rolled around.






8 oz mushrooms, sliced
2 tbsp gluten free soy sauce
2 tbsp olive oil
1 tbsp maple syrup
2 tsp smoked paprika 
2 tbsp vegan butter
1 onion, chopped
2 celery stalks, chopped

2 lbs of carrots, chopped
2 c cashew cream sauce
1 bunch of kale, chopped
3/4 c cornmeal
3/4 c teff flour
2 tsp baking powder
1 tsp cane sugar
salt and pepper, to taste
3/4 c almond milk

  1. Get your oven to 350. Marinate your mushroom slices in the soy, oil, maple syrup, and smoked paprika while you do the other stuff.
  2. Melt the butter in a skillet. Add in the onions, celery, and a sprinkling of salt and pepper. Let it all cook up until the onions are translucent. You know the drill. 
  3. Add in the carrots and cashew cream; let cook until the carrots start to get tender.
  4. When everything is all tender transfer the creamed carrot mixture to an oiled casserole dish and get those mushrooms on the skillet. Over high heat keep the mushrooms moving so they don't burn. They'll get all candied and super well done and that's when you know it's time to add them into the casserole, along with that kale. 
  5. Last step prep-wise ok?! Mix the remaining ingredients together to make a cornmeal batter and spread it on top of the casserole. Pop that baby in the oven and let bake for about 40 minutes.
  6. It'll need a cool down period of about 20 minutes before it's burn-unit-visit free (not too hot: that's what I'm trying to say). 




Comments

  1. Anonymous01:24

    Hi! That looks delicious! Teff flour is difficult to get where I live - Do you think I could substitute it with wholewheat or spelt flour?

    ReplyDelete
    Replies
    1. Absolutely. Use what you have.

      Delete
    2. Anonymous12:27

      Thanks!

      Delete

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