If you think that you need to have meat in order to mimic the taste of a cheeseburger, then I have a delicious surprise for you with a recipe that I am submitting in the Big Mountain Foods recipe challenge that I was invited to participate in. It may be hard to believe that such an odd combination of ingredients such as Cajun seasoning, caraway seeds, onion, diced tomatoes, spaghetti sauce, prepared mustard, sugar, Big Brat Veggie Links, Cauli Crumble Veggie Grounds along with sliced potatoes could do the trick for a fantastic and completely vegan dish to imitate the taste, but somehow it does. Do not miss out on making this vegan cheeseburger casserole recipe because it is one of the best vegan dishes I have ever tasted.
Those individuals that are trying to watch their sodium intake also will appreciate that I did not include salt in this recipe. The spicing alone eliminates the need. Trust me, but my guy uses too much salt and he didn’t even reach for the salt shaker.
Furthermore, I went a step further. Besides inventing a vegan main dish, I kept the cost down to save money. This way you’ll have more money left to buy more Big Mountain Big Brats Veggie Links and Cauli Crumble Veggie Grounds for making it again soon since your family will insist upon it.
The most difficult part of making my vegan cheeseburger casserole recipe will be peeling potatoes and parboiling them first before assembling, then chopping onion and frying them, boiling a can of sauerkraut to add to the frying pan. Afterwards, finishing this dish is a breeze with layering ingredients before sending to your oven.
By the way, my vegan cheeseburger casserole can feed eight people easily. It also does reheat nicely in the microwave and can save you from the cooking the next day.
You also might want to try another tasty meatless casserole that I used with Big Mountain Foods products. It was really an excellent entree, but it was not completely vegan as the recipe challenge’s guidelines demanded due to the dairy ingredients.
You can find these delicious Big Mountain Foods vegan products at the company’s website or use their store locator to find stores that also carry their products. Connect with them on Twitter, Facebook and Instagram.
Vegan Cheeseburger Casserole
#BigMountainFoodsRecipeChallenge #BigMountainFoods #Veganrecipes
- 2 ½ cups spaghetti sauce
- 27 oz. can sauerkraut
- 2 tablespoons of sugar
- 2 teaspoons Cajun seasoning
- 1 teaspoon caraway seed
- 1 medium onion finely chopped
- ½ cups diced tomatoes
- 5 cups peeled raw sliced potatoes
- 2 tablespoons prepared mustard
- 2 Big Mountain Foods Big Brats Veggie Links sliced into rounds
- 1 package Big Mountain Foods Caul Crumble Veggie Grounds
- 1/4 teaspoon black pepper
Peel the potatoes before slicing as uniformly as possible into medium rounds.
Parboil the potatoes for 10 minutes to help start the cooking process.
Peel and chop your onion next.
Heat the olive oil in a skillet and then add the chopped onion to gently brown.
Open the can of sauerkraut, drain and then rinse before cooking it.
Next, add the cooked, drained sauerkraut to the skillet once the onions are starting to brown.
Stir in the pepper, Cajun seasoning, caraway seed, and sugar to the sauerkraut mixture next.
Grease an oblong baking pan that is approximately 11 x 7 x ½” in size before starting to assemble the ingredients.
Reserve and set aside 3/4 cup of the measured spaghetti sauce for the top layer.
Now pour in 1/4 cup of spaghetti sauce at the bottom of your baking pan.
Drain the potatoes and place the first layer of them over the sauce.
Add a layer of the sauerkraut, one Big Mountain Foods Big Brats Veggie Link, sliced into uniform rounds over the potato layer before topping with another 1/4 cup of spaghetti sauce.
Now add another layer of potatoes, the diced tomatoes, another Big Mountain Foods Big Brats Veggie Link, sliced into uniform rounds, another layer of sauerkraut mixture before topping with another 1/4 cup of the spaghetti sauce.
Add the remaining potatoes, the package of Big Mountain Foods Cauliflower Crumble Veggie Grounds, the rest of the sauerkraut mixture, pour the remaining 3/4 cup of spaghetti sauce over it before spreading the two tablespoons of prepared mustard over the top.
Bake uncovered in a 350-degree oven for about 35 minutes or until the potatoes are tender.
This recipe reheats well in the microwave.