By Rissa Miller, Vegan Journal Senior Editor
Ingredients:
1 medium yellow onion, roughly chopped
2-4 cloves garlic, chopped
1 Tablespoon olive oil
1-2 cups broccoli, chopped (or frozen and thawed florets)
2-3 cups additional veggies, chopped (you can use carrots, corn, celery, mushrooms, spinach, bell pepper, zucchini…)
One 15-oz. can tomato sauce
1 Tablespoon dried oregano
1 teaspoon dried basil
1/2 cup shredded vegan cheddar (optional)
Handful of breadcrumbs
Salt and pepper, to taste
Tabasco sauce, to serve (optional)
Instructions:
Preheat the oven to 400 degrees and spray a 9- x13-inch casserole dish with olive oil.
In a deep pan or cookpot, sauté onions and garlic in oil until soft and fragrant. Add all veggies. Cover and cook for 10-15 minutes on medium heat until veggies reduce. Add water as needed to keep from sticking. When veggies are soft, add dried herbs and tomato sauce and simmer for another 5-7 minutes to combine flavors.
Pour into the prepared casserole dish and top with cheddar shreds and breadcrumbs. Bake in the oven, covered, for 10-15 minutes until the cheese is melty and top is lightly toasted. Serve immediately while hot. Season to taste with Tabasco sauce or more oregano/basil.