Cheezy, creamy vegan casserole
- Melody Siew
- Sep 28, 2020
- 1 min read
Updated: Jan 23, 2021
This is the first time that I am spending a whole summer in Hong Kong because of COVID-19. I have to say summer in Hong Kong is not an easy feat! It is hot (over 30 degree Celsius), humid, sweaty, downpour rainy, and sometimes, I felt like I couldn't breathe. On the other hand, occasionally the weather is nice and breezy at night, which I did enjoy a few dusk/night hikes.
For the past week, Hong Kong weather has been gloomy, humid, rainy, with no sign of sunshine and blue sky. This reminded me my other home, Vancouver, B.C., where a place frequently loomed by the dark cloudy sky 6 months of the year. Fortunately, the temperature has dropped a couple degrees, but still felt muggy.
I had been doing a lot of cooking and baking indoor with AC on. I decided to make a casserole for tonight's dinner after the first trial with a mushroom dip recipe I came across last week (https://www.kathysvegankitchen.com/creamy-mushroom-recipe/). I adapted the recipe and decided to make a giant casserole instead. The sauce is almost the same, but I added white miso paste with the Cashew cream to make it umami, and use a bunch of veggies I can find in my fridge, including tofu block, beans, mushrooms and etc. The combination is endless!
John (my hubby) loved it! He couldn't stopped having seconds. I guess this recipe is a keeper! =)
P.S.: to make it gluten free, just swap to gluten free pasta!
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