Vegan Shipwreck Casserole

Name: Vegan Shipwreck Casserole
Ingredients: 1 large onion (chopped); 2 large baking potatoes (peeled and sliced into 1/4-inch slices); 1 13.7 ounce package Gardein Ultimate Beefless Ground (or 1 to 2 cups of your favorite beans); 1 tablespoon taco seasoning ((optional)); 1/2 cup rice (uncooked, or 1 cup of precooked rice); 1 cup celery (chopped, about 4 stalks (I remove the fibers before cutting)); 1 1/2 cups carrots (sliced); 1 1/2 cups tomato sauce (or one can of tomato soup); 1/2 cup water (or one cup if using tomato soup); 1/2 cup plant-based milk (eliminate if using tomato soup); salt; pepper; green onions (chopped, for topping); corn, mushrooms, or other vegetables (optional)

keylimecoconut.com

This Vegan Shipwreck Casserole variation on an heirloom recipe is a quick-to-assemble casserole for the whole family. Add your favorite veggies!

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Cooking tools:

Baking dish
Oven
Stove
Skillet
Pot
Chef's knife
Cutting board
Measuring cup
Wooden spoon
Colander
Mixing bowl
Aluminum foil

Ingredients

1 large onion (chopped)
2 large baking potatoes (peeled and sliced into 1/4-inch slices)
1 13.7 ounce package Gardein Ultimate Beefless Ground (or 1 to 2 cups of your favorite beans)
1 tablespoon taco seasoning ((optional))
1/2 cup rice (uncooked, or 1 cup of precooked rice)
1 cup celery (chopped, about 4 stalks (I remove the fibers before cutting))
1 1/2 cups carrots (sliced)
1 1/2 cups tomato sauce (or one can of tomato soup)
1/2 cup water (or one cup if using tomato soup)
1/2 cup plant-based milk (eliminate if using tomato soup)
salt
pepper
green onions (chopped, for topping)
corn, mushrooms, or other vegetables (optional)