Description

A homemade, almost guilt free, and totally vegan Thanksgiving casserole made with sweet potatoes and brussels sprouts and a from scratch cream of mushroom base.

Ingredients

Scale

Cream of Mushroom Soup

5 tbsp olive oil

1 large white onion, chopped

3 stalks celery, sliced

2 lbs white mushrooms, sliced

1/4 cup red wine

1/4 cup white miso

1 tbsp garlic powder

1 tbsp onion powder

1/2 tbsp celery salt

3 tbsp soy sauce or tamari

1 tsp sea salt

2 tbsp nutritional yeast

1 cup water

1/4 cup white rice

1/4 cup cashews

1 tsp black pepper

Casserole Filling

2 sweet potatoes, peeled and diced

1 lb Brussels sprouts, quartered

2 portobello mushrooms, stem removed *optional*

1/2 lb cremini mushrooms, cut in half *optional*

1 tbsp olive oil

1 tsp each salt and pepper

1/2 cup fresh basil, chopped

2 tbsp fresh rosemary, chopped

1 tbsp fresh thyme

1 bag jalapeno kettle chips (see notes)

Instructions

Preheat the oven to 400 degrees. Then start by making the mushroom soup base. Heat the olive oil in a medium pot over medium heat, add in the onions and celery. Saute the onions and celery for 5 minutes until the onions become translucent.
Next, add in the mushrooms and sautee for 5 minutes until they start to cook down. Then add in the red wine and simmer for 3 minutes until the red reduces by about half.
While the mushrooms are sauteing, whisk together the miso, garlic powder, onion powder, celery salt, soy sauce, sea salt and nutritional yeast in a small bowl until it forms a paste like substance.
Add the miso paste mix to the pot along with the water. Whisk vigorously until the paste is thinned out and fully mixed, it will look kind of creamy. Add in the rice, cashews and black pepper. Bring to a boil then reduce the heat and simmer for 20 minutes until the rice is fully cooked and there isn’t much liquid left.
While the mushroom soup base is simmering, you can start on the rest of the casserole. Add the sweet potatoes, brussels sprouts, portobello mushrooms and cremini mushrooms to a large casserole dish. Toss then with olive oil, salt and pepper. Bake the vegetables for 20 minutes uncovered.
When the soup base is done simmering, allow it to cool for 5 minutes then transfer to a high speed blender and blend on high until it’s smooth. Add the remaining, uncooked mushrooms to the pan with a drizzle of olive oil and saute for about 3 minutes then add the soup base back into the pan. Cover and set it aside.
Remove the vegetables from the oven then pour the mushrooms soup base over the vegetables. Add in the basil, rosemary and thyme and toss to combine everything and make sure all the veggies are covered. Then cover in the chips, crushing them as you do it. Bake again for 20 more minutes until the chips start to brown and crisp.

Notes

**You can choose different chips for the topping, I used jalapeno because I liked the added spice.