Between one of the old cookbooks was a leaflet called “Sausage, a good nutritious food-ingredient”. It’s not as old as the cookbook, I’d guess it’s from the 70’s. Today we veganized a casserole recipe from the leaflet. It was a quick, easy and tasty meal, so this recipe is definitely a keeper in our kitchen.
Sausage and Vegetable Casserole
1 package (280 g) soy sausages
1 small cauliflower
3 dl frozen vegetables
margarine (and/or oil)
3 tbsp wheat flour
1 dl oat or soy cream
2,5 dl oat or soy milk
salt and pepper
Boil the cauliflower until tender. Slice the sausages and fry them in margarine or oil until browned. Melt 2 tbsp margarine in a pot and stir in wheat flour. Add half of the cream, mix well, add rest of the cream, mix again and add the milk in several batches. Simmer 5 minutes and season with salt and pepper. Grease an oven proof dish and put cauliflower florets, sausages and frozen vegetables in it. Pour the sauce on them. Bake 20-30 minutes in 225 Celsius degrees.
A good way to use leftover boiled potatoes. Goes well with the Lentil stew, we blogged about yesterday.
Potato Casserole with Tomatoes
1 l boiled potatoes
salt (we used Herbamare)
3 tbsp dry bread crumbs
3 tbsp margarine
Peel and slice the potatoes. Slice the tomatoes. Grease an oven proof dish with margarine and put layers of potato and tomato slices in it. Sprinkle some salt between the layers. Sprinkle with bread crumbs and put dollops of margarine on top- Bake in 200 Celsius degrees 30 minutes or until golden brown.
Few years ago I made this pasta casserole with my sisters. We were all starving when it finally was ready and it tasted like the best food I had ever eaten. After that I made it at home, but it didn’t taste that super awesome, since I was just hungry and not starving. But it’s still my favourite pasta casserole. The recipe is my sister’s and it’s so great that I want to share it with everyone. More traditional pasta casserole recipe is here.
Pasta Casserole with Soy Curls
2 handfuls (=about 100 g) soy curls
vegetable broth for cooking
4-5 garlic cloves
7 dl vegetable broth or water + 1-2 bouillon cubes
4 tbsp tomato puré
2 tbsp wheat flour
2 dl oat (or soy) cream
pepper, pinch of chili, herbs (lovage, basil, parsley)
salt if needed
uncooked pasta (I recommend small pasta shapes like elbow macaroni, small shells or even farfalle)
Cook the soy curls in vegetable broth according the instructions on the package. Drain, but save the broth. Chop onion and garlic. Heat the oil in a pan and fry soy curls, onion and garlic until nicely browned. Add 5,5 dl broth and tomato puré, bring to boil. Mix 1,5 dl cold water of broth and wheat flour together. Slowly pour to the pan constantly stirring. Add herbs, pepper and chili. Slowly boil 5 minutes. Add the cream. Taste and add salt if needed. Grease an oven proof dish. Put some pasta and the so curl sauce in it, about 50/50. Carefully mix. Bake 45-60 minutes in 200 Celsius degrees.
In Finland every child and high school student gets a free lunch at school. In the 80’s when I was on the first grade one of my favourite lunches was Mashed Potato and Minced Meat Casserole. Most of the kids loved it and we called it “Hot Food”, because it was always served extremely hot and the real name was so long. Mashed Potato And Minced Meat Casserole is similar to Shepherd’s Pie and here’s my vegan version.
Mashed Potato And Soy Casserole
1,5 kg floury potatoes
water and salt
4 tbsp margarine
5-6 dl soy milk
2,5 dl textured soy protein
1 tsp each salt, pepper, smoked paprika and garlic powder
1 tbsp sweet soy sauce (reduce salt if you use regular soy sauce)
2 garlic cloves
2 tbsp oil
1 tsp oregano
Peel the potatoes and boil them in water with salt until soft. You can half or cube the potatoes to make them cook faster. Drain. Mash the potatoes and add margarine and soy milk. The result should be a bit thinner than regular mashed potatoes.
Mix textured soy protein, salt, pepper, smoked paprika and garlic powder in a bowl. Add some hot water and soy sauce and mix well. Let sit until soy is soft. Add more water if the soy has absorbed everything and isn’t quite soft yet. Peel and chop onion and garlic. Heat the oil in a pan and sauté the onion, garlic, soy protein and oregano until onion is soft and excess water from soy has evaporated.
Grease a wide dish with margarine. Spread half of the mashed potatoes on the bottom of the dish. Spread the soy protein on the mashed potatoes, spread the rest of the mashed potatoes on it and put dollops of margarine on top. Bake in 200-225 Celsius degrees 30-45 minutes or until golden brown.
In case you haven’t noticed yet, casseroles, breads and pies are important part of Finnish cuisine. Last weekend I posted a recipe for Sweetened Potato Casserole in which the potatoes were mashed. Another way to use potatoes in casseroles is slicing them.
Sliced potatoes baked with pork or Baltic herring is a common dinner. (Or at least it still was couple of decades ago, I’m not that aware what omnis eat nowadays.) Vegan version is made with tofu, and we had it with sauerkraut.
Tofu and Potato Casserole
250 g plain, smoked or marinaded tofu
marinade for plain tofu:
5 tbsp oil
3 tbsp water
2 tsp balsamic vinegar
1 tsp mustard
1 tsp salt
1 tsp black pepper
2 tsp smoked paprika
1 small/medium onion (optional)
0,5 l water
Slice the tofu thinly. Put the slices between towels and press gently to remove some water. Mix marinade ingredients together and marinade tofu slices overnight or at least couple of hours.
Peel and slice potatoes and onion. Grease a dish with margarine. Put a layer of potatoes to the dish, half of the tofu slices, some onion slices and sprinkle with pepper. Then again potatoes, tofu, onion, pepper and finally potatoes on top. Pour the marinade and water to the dish. If you bought marinaded or smoked tofu, put dollops of margarine on top. Bake covered 1,5-2 hours in 200 Celsius degrees.
The traditional Finnish Yule dinner is based on casseroles. Carrot, rutabaga and sweetened potato casseroles are the usual, but macaroni casserole can also be served and some people even have liver casserole. Of course the casseroles can be eaten any time, and I think people should eat them more often. They’re healthy, easy and cheap side dishes, although making them is rather time consuming, mostly because long baking time. Especially the potato casserole is slow food, since you have to start making it day before serving, but most of the time isn’t active cooking.
Sweetened Potato Casserole
2 kg floury potatoes (Rosamunda for example)
4 tbsp wheat flour
50 g melted margarine or oil
about 8 dl oat or soy milk
2 tsp salt
Cook the potatoes in water until soft. Peel and mash when they’re still hot. Stir in flour. Cover and keep in warm place at least 6 hours, but over night is better. Room temperature isn’t warm enough, so if you have a fireplace or other warm thing you can put the potato dish close to it. If not, keep in oven in 50 Celsius degrees.*
Next day the potatoes should be softer and easier to stir and they should taste sweet. If your potatoes didn’t sweeten well, you can add some syrup. Add rest of the ingredients and mix well. It should look like thin porridge or thick soup at this point. If you want to freeze half of your casserole, you should freeze it before baking. Grease an oven proof dish with margarine and pour some potato mixture in it. Fill the dish only half way or 2/3, otherwise the casserole easily boils over in the oven. Bake in 150-175 Celsius degrees 2-3 hours.
*If the potatoes don’t sweeten, the most likely reason is wrong temperature. I couldn’t make good Sweetened Potato Casserole until I found out that I have to keep in the oven during the sweetening. But I also know some people (like my mum) who sweeten their potatoes in room temperature and still their casseroles turn out great.
A lot of people have come to our blog with search “rutabaga casserole”. I have mentioned rutabaga casserole in one post, but there’s no recipe in it. So I’m posting one now. It’s translated from The Vegan Society of Finland and it’s in Finnish here. I only changed the oat milk into oat cream, because it tastes better that way.
Rutabaga casserole is a traditional Finnish Yule dish, and so are carrot casserole and sweetened potato casserole. Some people also have macaroni casserole and liver casserole. Also ham, beet salad (called rosolli), mushroom salad and fish in some form are nearly always served. Families can have their own Yule dinner traditions too, like in my family we always have Italian salad and in nomad’s family the dinner starts with a small amount of vodka. I’m going to make two or three of nut loafs (my mum told me to make a lot of nut loaf for the dinner of Dec. 24th) and couple of seitan roasts this year. I think we’re going to have awesome dinners during the holidays.
1 kg rutabagas
3-4 dl water for boiling
1 tsp salt
1 dl dry bread crumbs (+ more to sprinkle on the surface)
2-3 tbsp molasses (dark syrup)
2 dl oat cream
½ tsp ginger
½ tsp white pepper
½ tsp nutmeg
margarine or oil for greasing the dish
Peel the rutabagas and cut them in smaller pieces. Boil in salted water with lid on until they’re soft. The boiling time depends on the size of your rutabaga chunks. Combine the oat cream and bread crumbs and let sit while you boil the rutabagas. Drain, but save the water. Puree the rutabagas with blended or potato masher. Add cream and bread crumb mixture, molasses and 1-2dl saved boiling water and mix together. Season with ginger, white pepper and nutmeg. Grease an oven proof dish, pour the mixture in it. You can make the surface wavy with a spoon, or leave it flat. Sprinkle bread crumbs on top and bake in 175 Celsius degrees 1-1,5 hours.