This recipe is from Barbara’s blog, That was vegan? With a couple of tweaks, taking it out of the vegan realm and putting it back in the vegetarian realm. I don’t know if I’ll ever leave my dairy products. I may cut back, but cutting out is not an option right now. Baby steps – I’ll stay in my pregan stage for now. She takes the original Cowboy Casserole and lightens it up, removing the heavy cream of mushroom soup and the meat. The only major tweak I did was use cheddar cheese instead of Daiya. Her recipe is here and you can take that and use (or not) the tweaks I made to make your own. I won’t go through the whole thing – I prefer the photos anyways!
All the ingredients were pretty simple. Tofu, bbq sauce, Sriracha chili sauce, red onion, bell pepper, pinto beans (reduced sodium), vegetarian baked beans (just as good, just without that freaky piece of fat floating around in the pork ones), diced green chilies, cheddar cheese and sweet potato tots (YUM).
I baked the tofu in the same baking dish I was going to make the casserole in, I wanted to make sure I kept all the yummy sauce in there!
While the tofu baked, I sautéed the veggies,
then mixed them in with both beans and the chilies (I use the bigger, 7oz can of chilies).
Then into the baking dish with the tofu and mixed up well. Topped with the shredded cheddar cheese (I’m not going to apologize for all that cheese, but will be cutting back. Eventually.) and the sweet potato tots.
All baked up and yummy! When she says it makes 8 servings, she means it!