Vegetable and White Bean Casserole

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* Exported from MasterCook *

 

Vegetable and White Bean Casserole

 

Recipe By :Easy Vegan Cooking - Leah Leneman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds mixed root vegetables (carrots, turnips,

rutabagas)

1/2 pound potatoes

1 small head celery

3 onions

1/4 cup vegan margarine

2 14 to 16 oz cans lima beans OR navy beans -- rinsed and drained

1 1/2 cups water

2 tablespoons nutritional yeast

1 14 to 16 oz can tomatoes

1 cup wholewheat breadcrumbs

 

Dice the root vegetables and potatoes (peeled if desired). Trim and slice the

celery and onions.

Melt the margarine in a large saucepan. Add the diced vegetables, celery, and

onion. Stir over moderate heat for 5 minutes.

Stir in the beans, water, nutritional yeast, and tomatoes. Bring to a boil,

then transfer to a large casserole.

Cover and bake in the center of a moderate oven at 350F for 1 1/4 - 1 1/2 hours

until the vegetables are cooked.

Remove the lid from the casserole. Sprinkle the breadcrumbs over the vegetables

and cook a further 20-30 minutes in the oven until the topping is crisp and

golden.

 

 

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Per serving: 84 Calories (kcal); trace Total Fat; (2% calories from fat); 2g

Protein; 19g Carbohydrate; 0mg Cholesterol; 20mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0