Ingredients
package of gluten free noodles - i used the corn spaghetti from Trader Joe’s
jar of sauerkraut
1.5 cups of chopped collard greens - or kale would work too.
1 sliced yellow bell pepper
1 chopped white onion
3 slices of gluten free bread - toasted
half can of organic red kidney beans
1 tablespoon of dijon or yellow mustard
1 heaping tablespoon of veganaise
1 sprinkle of caraway seeds
1 sprinkle of oregano
olive oil
salt/pepper
Sauce:
a couple tablespoons of veganaise
1 or so tablespoon of ketchup
Preparation
preheat oven to 400 degrees. cook 3/4 of your package of noodles per the instructions on the package. i broke up the spaghetti into shorter lengths to be more like noodles. you can leave it slightly al dente since they will cook more when in the casserole. in a big pan with some olive oil, saute your onions and sliced bell pepper until soft, then add your collard greens. once the greens are soft, add your sauerkraut, salt and pepper to taste and a sprinkle of oregano and caraway seeds. mix together. break up 2 of your toasted slices of bread into chunks and mix them into the veggie sauerkraut mixture - these will soak up some of the tasty juices and bulk up the casserole. turn off your heat and mix in your cooked noodles, kidney beans, mustard and mayo and some more olive oil. then put the mixture into a large casserole dish. lay chunks from your 3rd piece of toasted bread on the top and garnish with dollops of veganaise, a sprinkle of caraway and a drizzle of olive oil. pop in the oven for 15 minutes. while it’s baking, make your sauce by combining more veganaise and ketchup, you could get fancy and add relish ooo fancy! once the bread on top of your casserole is nice and toasted, remove from oven, cool and serve with a drizzle of your fancy sauce! yuuuum!!!
