VaVaVaVoom Veggie Casserole

Learn how to make a VaVaVaVoom Veggie Casserole with Leaf Cuisine‘s Chief Leaf, Rod Rotondi. Rod is the creator of Leaf Cuisine’s vegan Dairy-Free Spreads available in Whole Foods Market, Erewhon Market and health food stores nationwide. Rod will be offering scrumptious samples at VegFest Los Angeles, April 30th at LA’s Woodley Park – #LunchBreakLIVE, #JaneUnChained #VegFestLA  PS: We are on a boat!!!

RECIPE: VaVaVa Voom Veggie Casserole

INGREDIENTS & DIRECTIONS
Place all ingredients directly into an oven safe casserole dish of your choice.  The amount of each ingredient depends on the size of the dish you are using.

• Enough “riced” *cauliflower to cover the bottom of a baking dish by  approximately 1/3 inch
• Enough Thai Green Curry Sauce (Vegan) from Trader Joes to thinly cover the riced cauliflower
• Enough organic firm tofu, sliced into squares, 1/4 inch thick, to cover the next layer, end to end.
• Spoon a Tbsp at a time of Leaf Cuisine’s Onion Chive NOT Cream Cheese Spread or any vegan chive cream cheese
• Enough organic spaghetti sauce to generously cover the previous layer
• Sprinkle a layer of fresh or frozen organic corn
• Cut organic corn tortillas into large pieces to cover the next layer
• Lightly spread some olive tapenade (any brand)
• Generously layer organic frozen spinach (TraderJoe’s) creating the next layer
• Generously add more of the spaghetti marinara sauce for the next layer
• Lightly sprinkle chopped cashews creating the final layer

*You can find “riced” cauliflower (finely chopped cauliflower) in the frozen section of Trader Joe’s or Whole Foods markets.  Alternatively, you can place rough chopped cauliflower into a food processor and blend until it looks like rice.
Bake in a 400 degree F oven for 30 minutes and enjoy!