A nutritarian-friendly, vegan, no-oil, no added salt casserole, packed with superfoods and plenty of soulful flavor! Welcome to your go-to party, potluck and Sunday dinner meal!
Preheat oven to 350 degrees.
Add 1 cup low-sodium veggie stock in large skillet, over medium-high heat. Add diced onions and saute for 6 minutes or just translucent.
Add 3 cups chopped mushrooms, 1 cup of veggie stock, 1/2 tsp. garlic powder and 1 tbsp. no-salt seasoning. Saute for 6 to 7 minutes.
Add 6 cups kale and reduce heat to medium. Saute for 7 minutes
Add 3/4th cup of the diced red peppers, reserve 1/4 cup for garnish. Saute mixture for another 2 minutes.
Transfer mixture to oven-safe casserole dish. Sprinkle the top with 1/4th cup vegan Parmesan cheese and optional crushed cheesy kale chips. Top with 1/4 cup diced red peppers.
Bake at 350 for 40 minutes. Let sit for 10 minutes before serving.
I recommend having the cheese sauce and tofu scrambled eggs ready to go before starting the recipe. You can make this up to a day before and store it in the fridge before baking--just let it go for an extra 10-15 minutes in the oven. Leftovers keep for up to 7 days in glass containers in the fridge.