Vegan Hot Dog Casserole

So this is a combo weird food/comfort food/food from your childhood post. Be forewarned, if you are a whole-foods, healthy-eating kind of person, this post may horrify you. When I was a kid, I distinctly recall having two meals for dinner; bacon and eggs, and hot dog hash. Hot dog hash was a one-dish meal with chopped hot dogs, friend potatoes, and frozen mixed veggies. Smother with ketchup and you’re good to go. I think it falls into the category of hot dog casseroles, which generally include a can of chili or beans and cheese baked on top, in addition to the hash browns and hot dogs. It usually doesn’t have any veg at all. Liberal use of ketchup is generally encouraged, though. In the 1980’s, feeding your children like this wasn’t considered tantamount to child abuse. No one would get nasty notes home because their leftovers in their thermos didn’t include enough grains. Ketchup was even classified as a serving of fruit or vegetable!

One beautiful bowl of childhood memories

One beautiful bowl of childhood memories

In this recreation, I used veggie dogs and tater tots as my base, cause anything deep fried twice is going to be delicious. You can also make your tots in the oven, though, just follow the package directions. I’m hoping someone out there who came from the era of casserole dinners gets a kick out of this.

Hot Dog Casserole

6 veggie dogs, cut into 1/2 inch slices
1/2 bag tater tots
1.5 cups frozen mixed vegetables
1/2 bag daiya shreds

1) Start by cooking your tater tots either in the deep fryer or in the oven. Preheat the oven to 350 even if you are deep frying your tots

2) As your tots are cooking, boil a small pot of water with your frozen mixed veg for about 3 minutes. At the last moment, add the hot dog slices, then drain.

3) Arrange tater tots, hot dogs and veggies in a baking dish. Top with daiya shreds and bake 5 minutes, til just melted. Bon appetite!

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Nippy Vegan Mac and Cheese Casserole

I love Daiya, I really do, but I also love good nippy flavours, and Daiya is a mellow, versatile cheese. Thankfully, because of it’s versatility, it’s easy to modify your Daiya recipes to be more or less nippy, depending on your preferences. In this case, the nip comes from miso, tahini, nutritional yeast, good dijon, and good dark tamari. It sounds like a lot, but this pulls together in about 20 mins, minus the baking time. You can, of course, enjoy it without the final baking step. I like it both ways.

Nippy Vegan Mac and Cheese Casserole
Serves 4 as a main course (please eat it with a salad… or something green :P)

2 cups macaroni or small pasta of your choice
1 package of Daiya Cheddar
2 cups finely chopped broccoli florets
3 tbsp Earth Balance
9 tbsp nutritional yeast
2 1/2 cups unsweetened soy milk
1 tsp Spike seasoning
2 tbsp cashew cream or butter
2 tbsp light miso paste
2 tbsp really good quality white wine dijon
2 tsp tahini
2 tsp good quality dark tamari
a grind or two of pepper

Topping:

2 cups bread cubes
1/3 cup Daiya cheddar
spray oil
paprika
Spike seasoning

Put your pasta water on to boil, and pre-heat your oven to 350 degrees. Meanwhile, melt Earth Balance over medium heat. Stir in nutritional yeast to form a thick paste. Slowly add two cups of the soy milk, mixing it well into the nutritional yeast/Earth Balance paste. Allow the mixture to come to a boil and immediately turn down the heat to low. Now, add the Daiya to the sauce slowly, stirring as you go. By now the water should be boiling, so add the pasta and give it a stir. Meanwhile, combine all the remaining ingredients, including the remaining 1/2 cup of soy milk, but not including the broccoli, in your mini blender, or whatever you use for blending things in your house. Blend until smooth, and add it to the cheese sauce, mixing well. Check for seasoning and add more of things as you see fit. Remember, all the flavours will dilute a bit when combined with the pasta, so they should be extra flavourful now. When your pasta is almost but not quite done, add the broccoli florets to the pasta water. Let it come back to a boil, then drain extremely well- let it hang out in the colander for a while and give it a few good tosses. Put the pasta and broccoli back in the dry pot, and pour cheese sauce over. Use your discretion here, I prefer really saucy mac and cheese, but you might not. Prep a baking pan by spraying it well with oil. Pour pasta and sauce mixture in the pan, up to the brim. Top with bread cubes, give them a quick spray of oil, sprinkle Daiya, paprika, and a bit of Spike seasoning over top, and bake for about 20-30 minutes. If you don’t already, you may want to line the bottom of your stove with tinfoil, since this may bubble over.