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Soy-Sausage Veggie Pasta Casserole

What you need: 

8 tablespoons Earth Balance
1 cup of unbleached organic flour
32 oz. organic mushroom or vegetable broth
1 medium onion diced
1 cup of frozen corn (I use Trader Joe's Roasted Corn)
1 pkg Gimme Lean sausage
1 pound of uncooked pasta (approx) in shape of your choice
garlic powder
sea salt
fresh ground black pepper
parsley flakes
2 tablespoons safflower oil
1 cup of crushed "Salt and Black Pepper Kettle Chips" or your favorite for casserole topping.

What you do: 

Cook Pasta per directions, until it is not quite all the way done, drain, rinse and set aside.
Heat a medium skillet over medium heat, add oil and sauté diced onion and frozen corn. Remove vegetables from pan when tender, set aside.
In the same pan you cooked the vegetables in, add the Gimme Lean and brown, chopping into small pieces as it cooks.
In another large skillet, melt Earth Balance over med to med-hi heat, slowly stir in flour. Use more if needed to make a roux. When Earth Balance and flour are fully combined and you have a paste like consistency, slowly begin to add mushroom broth in increments, stirring constantly. You probably will not need the entire 32 oz, use your judgement. Add the broth in four or five whisking sessions. You're trying to make a healthy gravy to bind it all together. = )
To gravy, add salt, garlic powder, black pepper and parsley flakes to taste.
Combine pasta, gravy, vegetables and sausage and pour into large casserole dish, top with crushed salt and pepper chips and bake in a 400 degree oven for 20-25 minutes. Enjoy!

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

Thanks for the recipe! Easy to make. I topped mine with crushed oyster crackers & I used whole wheat flour. I did find that it was a bit dry & lacked flavour. I served it with tomato ketchup. It is a versatile recipe though & could be easily modified to suit taste.

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i made this for dinner at a friends and i loved it! the other 3 boys who are meateaters didn't really care for it though, mostly because they werent fans of mushrooms lol

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It was not bad.... i'm not sure if I'll make it a second time though. I didn't used Becel margarine instead of "earth balance" so that might have affect the flavour. There's a lot of flour in it.. if you like the taste of flour and margarine mixed together you will like this. But if not than it might kind of wear on you...

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pretty good.. i made some changes though so it's not exactly as written..

instead of the mushroom or veggie broth i drained a can of healthy choice vegetable soup into a measuring cup and added a splash of water to make it about a cup (i halved the recipe but only used a 1/4 of the liquid & only a scant 1/4 cup of flour mixed in).  i also cut down the pans by sauteing the sausage, onions & corn together.  after a bit i added the veggies from the can of soup, later i added the broth/flour mixture from the measuring cup.  i mixed it with the pasta and then added some nutritional yeast, i didnt bother baking it because it wasnt overly saucy since i cut back on the liquids but it covered the pasta perfectly. 

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omg, sooooo good! I changed a number of things to make it easier. I basically put everything in one big skillet at the same time and left out the broth and flour altogether (couldn't find mushroom broth and i hate the taste of vegetable broth). And i really didn't want to use multiple pans. And, hey, its all going in one casserole in the end so that was my brilliant revision. When the pasta was done, I added that to the skillet with everything else and put it in the casserole dish, topped with the chips and baked away. I'm the only vegan in my family so finding vegan recipes that pleases everyone including a 2 and 4 year old is not easy. This was fabulous (after revisions!;)

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I made this last night and felt like it was too much work for the final product. I'm not saying it tasted bad, I just felt like it was so so. I did add some yellow squash and zucchini to it so it wasn't too starchy and also added fresh garlic, oregano, and cumin.

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This recipe is great.  I made it as is with the addition of some nutritional yeast, but you could really use any veggies, spices, and even rice, etc.  Great base recipe for many variations.  I reduced the number of pans used by cooking the pasta first, then using that same pot for the sauce. 

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So I made this last night to use up some extra Gimme Lean that I have, and a word of warning: I IMHO this recipe is moderately difficult, and definitely leaves you with a LOT of dishes at the end of it. That being said, it was pretty darn tasty. I added some nutritional yeast to the gravy to make it a little cheesy.

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This was really fabulous.  I couldn't believe how rich it tasted (mushroom broth is the best)!  My husband, who isn't even vegetarian let alone vegan, ate all but the two bowls I snagged.  Now THAT is a ringing endorsement.

I think next time I'll switch out the sausage for beef crumbles and more onion.  I think it could be a very versatile recipe.

I did leave the chips off, though.

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