Veggie Casserole

I've been watching some stupid TV, namely "Who Wants to Be the Next Food Network Star?" on the Food Network. (BTW - as much as I love Reggie's "sass," I voted for Guy.) As far as reality TV goes, this isn't so bad. But anyway, on one of the recent episodes, the contestants learned that they needed to present a clear "culinary point of view" to entice viewers.

So anyway, I've figured out my culinary point of view. It's "vegan things with gravy." Think that would sell? Examples of recipes that involve some sort of gravy or gravy technique include Portabello Stroganoff, Stuffed Shells, and pot pie. Mmmmm, gravy. It's a handy thing, it binds ingredients, carries flavor and sometimes cheese, and makes every dish a little bit of comfort food.

Here's how this veggie casserole takes shape: I saute garlic, onion, mushrooms, carrots & celery. In another pan I boil the bowtie pasta, and then in the last two minutes, I add in broccoli and cauliflower to the boiling pasta water. When the sauteed veggies are soft, I set them aside, whip up a bechemel (basically gravy with little browning and more milk) then add grated vegan cheese to thicken. All veggies, pasta and sauce gets mixed together with salt and pepper in big casserole dish and baked with a crumbly top layer of crushed crackers for about 30 minutes. Here it's served with a side of steamed asparagus.

It comes out warm and bubbly and perfect! Had tons left over for lunches the next day, even after stuffing ourselves. We'll definitely find this on our dinner plates again.