Ingredients
Sauce:
1 cup oat milk
1 small onion diced
1 cup nutritional yeast
1/2 t. garlic granules
2 T. white miso
1/2 cup cooked white rice
Puree in blender until well blended.
1/2 head cauliflower
6 carrots peeled and cut into coins
3 stalks of celery, sliced
2 small onions or 1 medium, cubed
1 green pepper, diced,
6 white potatoes, scrubbed and cubed
2 cans chickpeas, drained
1 teaspoon thyme
1/2 t. sage
1/2 t. marjoram
sea salt to taste
fresh ground black pepper to taste
4 slices of whole grain bread toasted and crumbed
Preparation
Scrub and cube potatoes. Spread in bottom of 9x13 baking pan. Place in preheated 350 degree oven while you prepare the other vegetables.
Mix all the vegetables together in large bowl; toss with herbs salt and pepper. Layer on top of roasted potatoes. Pour blended sauce over the veggie mix in pan. Cover with aluminum foil and cook for 25 minutes. Remove from oven. Uncover. Sprinkle crumbed toast over the casserole and return to the oven for an additional 20 minutes. Serve hot.
