Vegan Tomato and Mozzarella Casserole
- 400g (14 oz) canned cherry tomatoes drained
- 360g (1 1/2 cups / 13 oz) fresh cherry tomatoes
- 225g (8 oz / 2 1/4 cups) vegan ground meat alternative
- 125g (4.4 oz / 1 1/4 cups) vegan mozzarella cheese block style
- 200g (7 oz / 3/4 cup) vegan sour cream
- 150g (5.3 oz) yellow onion finely chopped
- 40g (3 tablespoons / 1.4 oz) tomato puree
- 2 garlic cloves minced
- 15ml (1 tablespoon) maple syrup
- 15ml (1 tablespoon) soy sauce
- 15ml (1 tablespoon) vegetable oil
- Salt and freshly ground black pepper to taste
1. Preheat oven to 390°F (200°C)
2. Peel and finely chop onion Mince garlic cloves
3. Heat vegetable oil in large skillet over medium heat Add vegan ground meat onion and garlic Sauté until onion softens and meat browns about 5 minutes
4. Stir in tomato puree soy sauce and maple syrup Cook 1 minute until fragrant
5. Add drained canned cherry tomatoes Cook 5-10 minutes until tomatoes soften and mixture thickens slightly
6. Season with salt and pepper remembering soy sauce contributes saltiness
7. Remove from heat Stir in vegan sour cream until fully incorporated
8. Transfer mixture to baking dish spreading evenly
9. Tear vegan mozzarella into small pieces scattering evenly over surface
10. Halve fresh cherry tomatoes arranging cut-side up across casserole
11. Bake 25-30 minutes until cheese melts and tomato edges caramelize
12. Rest 5 minutes before serving
13. Serve warm with mixed green salad or crusty bread
- oven
- skillet
- baking dish
- wooden spoon
- cutting board
- knife
- cheese grater
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