When I first went vegan eight years ago I didn’t know anyone vegan or even vegetarian. I initially went vegan to improve my health after reading Alicia Silverstone’s book, The Kind Diet, which I highly recommend. In her book Alicia offers a funny and easy approach to adopting a vegan diet. Back then book shelves were not stocked with hundreds of vegan cookbooks like they are today. I read a few blogs to help guide my path, but basically I was out here winging it on my own.
An avid fan of the Food Network for kitchen inspiration, I was disappointed to find then, as in today, no vegan shows existed. Yet over time with some trial and error I learned how to sub out animal products in recipes and make them plant-based. It’s a fun challenge for me to take a scrumptious animal product recipe and successfully turn it plant-based. It helps there’s a plethora of animal replacement products on the market too.
Such in case the recipe I’m sharing with you today. I recently saw this on a non-vegan cooking show and knew in a split second I was making it vegan. Now ya’ll know I love football and brunch, which makes for a winning combo when it comes to tailgating. The food I serve needs to be easy to prepare, serves a crowd, and sometimes portable. This strategy leaves me time to enjoy the company of friends, the game, and drink more Mimosa’s. This casserole certainly fits the bill.
I love proving animals do not have to suffer for us to enjoy delicious food or wearing fashionable products. Give this casserole a try at your next gathering, whether is’s a tailgate or to guest during the holidays.
Happy eating vegan!