the best vegan
TOMATO & WHITE BEAN CASSEROLE
"Definitely a new favourite dish for the entire family."
"robust flavor, filling, comforting"
"Even the staunchest meat-eaters were gobbling this up"
Slice a loaf of bread into ¾-inch cubes. Toss with olive oil. Bake for 10 minutes at 350F.
Add the sliced cherry tomatoes to a large bowl.
Add in the sliced shallots.
Add in the garlic, thyme leaves, and white beans. Drizzle with olive oil and season with salt and pepper. Toss well to combine.
Add the baked bread cubes to the mix. Gently toss until well combined.
Transfer the mixture to a baking pan and bake for 35-40 minutes.
Meanwhile, start on the topping...
Add the cashews, nutritional yeast, salt, and olive oil to a food processor.
Pulse repeatedly in 1 second bursts until the mixture has a fine, crumbly texture.
Gather the ingredients for the Caper Gremolata.
Flat leaf parsley
Basil
Garlic
Capers
Sea salt
Finely chop the parsley and basil. Grate the garlic. Add the capers on top. Chop everything together.
Remove the casserole pan from the oven.
Sprinkle the Cashew Parmesan on top and put it under the broiler for a few minutes until the topping is nicely browned.
Sprinkle the top with the Caper Gremolata.