Vegan Veggie Casserole
organic tomato soup (prefer Imagine Creamy tomato)
organic pinto beans
vegan cheese (whatever flavor you prefer)
spices: basil, sea salt, oregano, pepper
Ingredient amounts are to taste.
Choose deep casserole dish or use a Romertopf clay cooker for moist results.
Pre-cook brown rice and set aside.
Wash and slice veggies. Shred vegan cheese and set aside.
Saute garlic and onions in olive oil and then add soup and simmer.
Layering may be done in any way you wish. However, I do recommend the rice on the bottom for a firm foundation.
Here is my version working from the bottom to the top: first layer brown rice, soup layer, sweet potatoes, cheese, carrots, spinach, soup, mushrooms, cheese, beans and soup.
Cover and cook in the oven at 350F for 40 - 50 min. or until cooked through.