Mock Vegan Chicken Casserole | Soy Curls
This mock chicken casserole made with soy curls is a hearty, plant-based dish that delivers satisfying texture and flavor. Perfect for comfort food lovers, it's a delicious and nutritious alternative to traditional chicken casseroles and ideal for family dinners, potlucks, and holidays!
Servings: 8 servings
Calories: 100kcal
Ingredients
Casserole
- 3 oz dried soy curls 1/3 of bag
- 1 cup veggie broth
- 1 teaspoon soy sauce or amino acids
- 3/4 cup onion diced
- 3 cloves garlic minced
- 1 cup fresh sliced mushrooms
- 1 cup broccoli cut into small florets
- 2 cups cooked brown rice
- 1.5 cups Creamy Vegan Cheese Sauce (recipe below)
- 1/2 cup tofu sour cream (recipe below)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon poutry seasoning OR veggie bouillon powder recipe link
- 1/2 teaspoon sea salt optional
- 1/4 teaspoon pepper
- 1/2 cup oil-free bread crumbs
- 1/4 cup vegan Parmesan optional, recipe linked
Creamy Vegan Cheese Sauce
- 1 cup potatoes peeled and diced
- 1/4 cup carrots diced
- 1/4 cup onions diced
- 1 cup broth from veggies
- 1/2 cup raw cashews or 1/2 cup white beans
- 4 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 pinch paprika
- 1/2 pinch cayenne pepper optional
Tofu Sour Cream
- 1 package of 12 to 15 oz firm silken tofu
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic
- 1/4 teaspoon salt
Instructions
Casserole
- Place the soy curls in a bowl with the veggie broth and soy sauce. Allow to soak for at least 30 minutes or more.
- Make the cheese sauce using directions below and set it to the side.
- Make tofu sour cream by blending all of its ingredients in a blender and set to the side.
- Preheat oven to 325° and line a 9 x 13 baking dish with parchment paper. If making in a crockpot, select low heat.
- In a large saucepan, saute onion in 1 tablespoon water or broth (you can borrow this from the soaking soy curls). Cook until slightly tender, approximately 3 minutes.
- Add the mushrooms and broccoli florets and cook another 3 minutes.
- When the soy curls are rehydrated, slice them into bite-sized pieces.
- If your pan of sauteed veggies is large enough, you can add these next ingredients to it. Otherwise, you'll need to find a large mixing bowl.
- Add the cooked brown rice, rehydrated and sliced soy curls, sauteed veggies, 1 cup of the cheese sauce (or more if desired), sour cream, and spices to the large bowl or pan. Save the remaining 1/2 cup of cheese sauce for topping.
- Mix thoroughly.
- Pour mixture into the prepared baking dish, pressing in with a spoon to fill the pan.
- Drizzle the remaining 1/2 cup of cheese sauce over the top and sprinkle the breadcrumbs to cover. If you are using the vegan parmesan cheese, sprinkle it over as well.
- I like to sprinkle a little more smoked paprika. Place in oven and bake for 30-35 minutes. If making in a slow cooker, set to low and allow to cook for approximately 25-30 minutes
- Once completely cooked, remove from oven and allow to cool.
- Serve warm and enjoy!
Creamy Vegan Cheese Sauce
- In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in the pot and allow to cook until veggies are tender-- approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
- When veggies are tender, drain and place them in a blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
- Now, it's ready to use in this casserole or anything else you need a creamy, cheesy sauce in. This makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks. It can also be frozen.
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Soy curl substitutions- You can substitute soy curls with other plant-based proteins such as tofu, tempeh, or chickpeas. Each alternative will provide a different texture and flavor, so choose based on your preference and the desired outcome. It will not taste as good, in my opinion.
Make it ahead- You can assemble the casserole ahead of time and refrigerate it until you're ready to bake. It can also be frozen for later use. Just be sure to adjust the baking time if cooking from frozen.
Storage- Keep casserole in the refrigerator for up to 5-7 days in an airtight container. Freezes well too.
Nutrition
Serving: 1g | Calories: 100kcal | Carbohydrates: 18g | Protein: 15g | Fat: 2.5g | Fiber: 7g