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Vegan End of the Month Casserole

An economical, vegan, and kosher main dish featuring the remnants of your cupboards and a few stale saltines.

end of the month casserole in a glas pyrex baking dish on a grey faux wood kitchen cart top with a red and black chalkboard sign that says youm! on it. HTe background is trees in greyscale
End of the month Casserole

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Wow! We had fun this month. Between that amazing Shabbat dinner with friends and Rosh Hashanna, i can see both the bottom and back of my cabinets. What's a woman to do before the new month? Get Creative. This recipe can truly be re created with whatever it is that you have in your refrigerator. Two light life franks? chop em up. Can of spinach from some food bank at some point, toss it in instead of the asparagus. (Just check the expiration date first). It's not fancy, its not Shabbat, it's Tuesday night dinner.


What I thought was a good move when i was cooking this, was that instead of using cheese in the sauce, I made some good 'ld country gravy. I guarantee you have the ingredients for this at ll times in your kitchen. All you need is a 2 tbs vegan butter, a 4 tbs of flour, a cup of non-dairy milk, 1/2 teaspoon kosher salt, and some cracked (or regular) black pepper to taste. Add that to 10 oz dried macaroni (or other noodles) canned goods such as asparagus, papas (potatoes), and mushrooms.


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This recipe takes 2 min of prep time, 20 minutes to cook and yields 6-8 servings


The supplies needed are: measuring spoons, cups, a large pot (for the pasta) a small sized saucepan, a wire whisk, and a pyrex or aluminum baking dish.

food bank cans, some almond milk, and pasta, with assorted spices on a faux wood tray on a kitchen countertop with mason jars feilled with forks, spoons, and knives, a knife block, and a dallas cowboys cup containing stirring spoons.
This And some spiderwebs was what I found.

STEP 1 Pre heat the oven to 375 degrees F, Boil water in a large pot on the back burner of your stove. When close to boiling, add the noodles, with some optional olive oil and pinch of kosher salt. In a small saucepan, on the front burner, on medium high heat, melt butter, then whisk in the flour.

melted butter and flour in small saucepan
Makein sauces




vegan country gravey on the stove in a turquoise small saucepan
You should have this much sauce

STEP 2 Add the almond milk, salt, and pepper to taste. Whisk until the mixture has a smooth, but thick consistency.












Assorted canned veggies, mixed with cooked macoroni in a clear glass pyrex baking dish
This is only an example

Step 3 When the pasta is done, pour into a strainer and rinse. Dump it into the baking dish, add the canned asparagus, potatoes, and mushrooms (or whatever you have on hand) into the dish and mix with the gravy. Top with saltines, tortilla chips, or, bonus if you have it, vegan panko. Place into the oven and bake for 12 minutes. Remove and place on heat pad. serve warm.



saltine topped casserole on a grey wood table top with a red and black chalkbord sign that says yum. background is trees in greyscale on a white background.
Enough to feed an army





Questions, comments, concerns, pictures? See the comments section below.



the metal gateway arch in st louis missouri touching the clouds standing tall behind a small bunch or trees and green grass everywhere
The Gateway Arch,St. Louis, Missouri

St Louis, Missouri, where I fulfilled a childhood dream of seeing the gateway arch. After, my service dog, Rant and I enjoyed a vegan friendly and very comfortable breakfast at Robbie's Restaurant inside the Magnolia hotel, where we stayed. I was over the moon with delight over their LaVazza coffee which I haven't had in years. I ordered a fruit bowl and bagel. And yes, the place served almond milk. They also had the most comfortable bed I have ever slept in.

a perfect italian late in a small grey and white mug on a white saucer on an oak table, in the background is the contents of my purse.
Breakfast at Robbie's





















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Vegan End of the Month Casserole

Prep Time 2 Minutes Bake time 20 minutes Makes 6-8 servings

Ingredients

  • 2 tablespoons vegan butter

  • 4 tablespoons all-purpose flour

  • 1 cup non-dairy milk

  • Black pepper to taste

  • 1/2 teaspoon kosher salt

  • 1 can asparagus

  • 1 can potatoes

  • 1 can mushrooms

  • 10 oz dried macaroni

  • saltines

Directions


  1. Pre heat the oven to 375 degrees F, Boil water in a large pot on the back burner of your stove. When close to boiling, add the noodles, with some optional olive oil and pinch of kosher salt. In a small saucepan, on the front burner, on medium high heat, melt butter, then whisk in the flour.

  2. Add the almond milk, salt, and pepper to taste. Whisk until the mixture has a smooth, but thick consistency.

  3. When the pasta is done, pour into a strainer and rinse. Dump it into the baking dish, add the canned asparagus, potatoes, and mushrooms (or whatever you have on hand) into the dish and mix with the gravy. Top with saltines, tortilla chips, or, bonus if you have it, vegan panko. Place into the oven and bake for 12 minutes. Remove and place on heat pad. serve warm.





Share what you make in the comments below.







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