Zucchini Potato Casserole

Ingredients

  • 1 1/2 cups bulgur wheat
  • 3 cups water
  • 6 cups zucchini, sliced
  • 3 cups red potatoes, sliced
  • 1 onion. chopped
  • 1 pound firm tofu, crumbled
  • 1 1/2 cups Soya Kaas Cheese, shredded (Cheddar and Jalapeno)
  • 1 cup tomato paste or Italian sauce
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1 teaspoon garlic powder
  • 1/4 cup Bragg's Aminos
  • 1/2 teaspoon sea salt
  • pinch of cayenne

Instructions

  1. Over low heat, cook bulgur wheat in water about 15 minutes. Steam onion and potatoes until almost done. Add zucchini and seasonings. Cook until tender. In a separate bowl, combine bulgur wheat, tomato paste and parsley. Press into the bottom of a casserole dish. Next, combine tofu and 1/2 of the cheese. Spread on the top of bulgur mixture. When vegetables are done, put them on next. Top with remaining cheese. Bake at 350° for 30 minutes.

  2. Recipe by: Modern Manna
http://www.modernmanna.org/bellavegan/vegan-recipes/casseroles-pot-pies-and-loaf-entrees/zucchini-potato-casserole/