Purple Potato and Broccoli Casserole

I have a tiny obsession with purple potatoes. They are so pretty! And they taste good (because… potato) and have more nutrients than an average white or yellow potato.

Tonight, as I looked through the fridge, I decided that I wanted to do something with the purple potatoes, the broccoli, the baby bella mushrooms, and some vegan bacon. So, I did! This recipe would be really easy to “un-vegan” if you wanted to make it for omnivores!

Ingredients

  • Olive oil
  • 1 package of vegan bacon, sliced into 1/3 inch slices (I used SweetEarth Benevolent Bacon – post not sponsored – I purchased this via Imperfect Foods – my link)
  • 1 large or 2 small onions, sliced thinly
  • 1 pint of baby bella mushrooms, sliced
  • 8-12 purple potatoes, sliced thinly
  • 1/2 to 1 cup of vegan cheese shreds (I used Follow Your Heart)
  • 2 large heads broccoli, cut with 1/2 of stem remaining on the florets – you can absolutely skip the broccoli if you aren’t feeling it!

Process

  • Drizzle some olive oil into a LARGE skillet.
  • Sauté the bacon until nice and crispy and either push to the side of the skillet (away from most of the heat) or set aside.
  • Sauté the onions in the same pan, which now has some of the bacon flavoring. Add a little more olive oil or cooking spray as needed. Allow to cook until soft and beginning to caramelize. Either push to the side by the bacon or set aside.
  • Sauté the mushrooms until cooked well and maybe even a bit crispy in parts.
  • Now put the onions, bacon, and mushrooms all in a bowl or two because it’s potato time.
  • Start your oven preheating to 375*
  • This next part is time consuming, I admit, but I think it made it better. If you want to skip this step, you probably could.
  • Put 1 layer of potato slices in the skillet and cook on each side until they brown and crisp up some. Repeat until all potatoes are done.
  • Using a 9×13 casserole pan, layer potatoes, onions, bacon, mushrooms twice. If you have people in your house who won’t eat mushrooms, like I do, you can cook them off to one side of the pan. They will still take on some bacon flavor and add a little umami to the rest of the dish. And then the mushroom lovers get all of them!
  • Add your broccoli florets on top in a layer. Spray lightly with cooking spray or olive oil.
  • Chuck the whole thing in the oven and let it cook until the broccoli is done. This may take about 30-40 minutes. I put a pan of water next to the casserole to generate a little steam and help keep the broccoli from getting too crispy.

This was voted an A+ by all members of the household, and that’s saying something! So, we’ll be doing it again.

Coconut Fakon Recipe

I’ve seen a variety of recipes for coconut bacon online, so today I tried fixing some myself.  It came out pretty yummy, I must say!  Sorry for the slightly blurry image.


4 cups of  unsweetened coconut (large flakes work best)
2  tablespoons liquid smoke
4 tablespoons Bragg’s amino (or soy sauce)
2 tablespoons maple syrup
2 tablespoons water

Preheat oven to 300*  Put flakes in a large bowl and add remaining ingredients.  Toss to coat coconut (be gentle so you don’t break it up).  Spread in a thin layer on a baking sheet.  Bake for 25-30 minutes (keep an eye on it and remove once crisp, but before it burns).  Allow to cool some before use.  It can be refrigerated, but you may wish to place back into the oven for a few minutes before use to crisp it up again.

Enjoy with no bacon guilt!