Creamy Vegan 'Chicken' Casserole
Equipment
- 1- 9 x 13 casserole dish
- 1- medium saucepan
Ingredients
Vegan Cream of Chicken Condensed Soup
- 4 tablespoons plant-based butter
- ½ medium yellow onion, diced (~5.5-6.5 ounces)
- ½ cup all purpose flour
- 2 tablespoons Better Than Bouillon® Seasoned Vegetable Base
- 2 cups (480ml) warm water
- 1 teaspoon onion powder
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
Rest of The Casserole Ingredients
- 4 ounces soy curls, dry - Break any large or long soy curl pieces in half so that they are bite-sized.
- 4 cups rotini pasta, cooked - Suggest using rotini or a similar shaped noodle
- 1 cup frozen corn
- 1 cup frozen spinach
- 1.5 cups oat milk
- 3 garlic cloves, minced
- 1.5 cups Crispy fried onions - Also called French fried onions
- Fresh parsley - Optional, for garnish
Instructions
- Preheat oven to 350 degrees Fahrenheit (177 degrees C)
- Rehydrate your soy curls before use: place them in a container large enough to cover with water. Soak for 8-10 minutes. Once the soy curls are rehydrated, drain the excess water from the container and set aside.
Vegan Cream of Chicken Condensed Soup
- Make your veggie broth: Add Better Than Bouillon® Seasoned Vegetable Base to warm water and mix well. See notes for suggestions on mixing. Set aside.
- Melt butter in a saucepan over medium heat. Let it fully melt and begin to foam.
- Add onions and sauté until soft, ~3-4 minutes
- Add in flour and stir until it is well combined with the butter and onion, it will look clumpy and be similar to the consistency of wet sand. Turn off heat and leave pot on burner.
- Add ⅓ of the veggie broth and stir well with a wooden spoon. Add ⅓ more, stir well.
- Add the remaining veggie broth and seasonings, stir continuously. You will end up with a thicker consistency "condensed soup" + cooked onions.
Assembling The Casserole
- In a large bowl, add cooked pasta, frozen corn, frozen spinach, oat milk, garlic, rehydrated soy curls, and warm vegan cream of chicken condensed soup. Stir all ingredients until well combined. Any medium-to-large frozen spinach chunks will naturally break apart during this time due to the warm condensed soup.
- Spray your casserole dish with a non-stick cooking spray and pour the casserole mixture into the dish.
- Sprinkle crispy fried onions evenly over the top of the casserole.
- Place dish into preheated oven and bake uncovered for 30 minutes. The crispy fried onions will turn a dark golden brown.
- Remove from the oven and let it cool for a few minutes before serving. Top with fresh parsley (optional) Serve warm and enjoy!
Notes
*To get 4 cups of cooked rotini noodles for this recipe, measure out 3 cups of dry, uncooked rotini noodles and cook according to package instructions, until al dente. Or cook the whole box of pasta then measure out 4 cups of cooked rotini noodles and have leftover pasta for the week.
*Add warm water and Better Than Bouillon® Seasoned Vegetable Base to a container with a lid and shake vigorously for several seconds, or until the Better Than Bouillon is fully dissolved and mixed with the water. I often use a Blender Bottle with a stainless steel whisk ball but any container with a lid will work.