Grandma's Vegan Hamburger Casserole
Cheap, hearty, high protein and so delicious. This cozy casserole is the best!
Servings: 6
Calories: 414kcal
Ingredients
- 12 Ounces Wide noodles, vegan(I used Walmart egg-free pasta ribbons)
- 1 Block(15oz) Extra firm tofu, drained and pressed*
- 1 Tablespoon Olive oil
- 1/2 a Sweet onion, diced
- 2 Tablespoons Soy sauce or Tamari for GF option
- 1/2 teaspoon Liquid smoke
- 1 Tablespoon Tomato paste
- 1 teaspoon Garlic powder
- 2 Cans(15oz each) Canned tomato sauce (tomato puree not ketchup)
- 1 Cup Vegan sour cream, I used Follow your heart
- 1/4 Cup Vegan cream cheese, I used Kite Hill
- 1 teaspoon Agave syrup
- 1/2 Cup Vegan cheddar style shreds, I used Violife
- Salt and Pepper to taste
Instructions
- Preheat the oven to 350 degrees(F).
- Cook the noodles according to package directions. Drain when al dente.
- Now, once you have prepped the tofu, heat the olive oil in a large non-stick skillet on medium high.
- Add the onion and sauté reducing heat as needed, until the onion is translucent. About 2-3 minutes.
- Then crumble the tofu into the skillet, breaking any large chunks of tofu up with a spoon.
- Sauté until the tofu starts to brown slightly. About 5 minutes.
- Pour the soy sauce, liquid smoke, tomato paste, garlic powder and a pinch of salt and pepper over the tofu. Toss to combine.
- Continue sautéing for 1-2 minutes.
- Pour the cans of tomato sauce into the skillet with the tofu and stir to combine.
- Bring to a simmer and let simmer for 1-2 minutes. Taste and adjust seasonings, adding more salt and pepper if needed. Turn off the heat.
- Now, in medium sized mixing bowl, whisk together the sour cream, cream cheese, agave and a pinch of salt and pepper. Whisk until smooth.
- Put together the casserole. Add half the cooked noodles to the bottom of a 13x9 inch baking dish.
- Spread out evenly, then add dollops of the cheese mixture over the noodles, using half that mixture.
- Pour half the tomato sauce mixture over that and smooth out evenly. Then repeat, noodles, cheeses, tomato sauce.
- Sprinkle the cheddar style cheese on top evenly.
- Bake for 20-25 minutes or until the top is golden brown.
Video
Notes
*If you need more information on pressing tofu, check out my TOFU COOKING GUIDE!
Nutrition
Calories: 414kcal | Carbohydrates: 57g | Protein: 11g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 48mg | Sodium: 546mg | Potassium: 192mg | Fiber: 3g | Sugar: 5g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg