Zesty Vegan Italian Casserole

Foodista Cookbook Entry

Category: Main Dishes | Blog URL: http://limabeanlover.wordpress.com/2010/02/10/zesty-italian-crescent-casserole-made-vegan/

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


1/2 tablespoon olive oil
cup of shredded vegan chedder soy cheese (I used Follow Your Heart Vegan Gourmet)
3 tablespoons vegan sour cream
1 tablespoon margarine, melted
1/2 tablespoon nutritional yeast


Pre-heat your oven to 375 degrees.
Add the onions and olive oil to a sauce pan over medium heat and saute until the onions turn translucent. Then add the ground beef substitute and spaghetti sauce. Let that simmer for about 5 minutes, until it starts to thicken up.
While the “meat” sauce is thickening, mix together the soy cheese and vegan sour cream in a small bowl.
Once the “meat” sauce is done, put it in a 7 x7 casserole dish. Top it with the "sour cream/cheese" mixture, then layer on the uncooked crescent roll dough. You might have to stretch the dough a little to cover the entire casserole. Mix the nutritional yeast with the melted margarine and then pour it on top of the crescent dough.
Put the pan into the oven and bake for 20-25 minutes, or until the top is golden brown. Let sit for 5 minutes, then serve!




I’m hoping one day to have made vegan versions of all my childhood favorites (chicken and corn chowder, Thanksgiving dressing, etc.). Working towards that goal, today I re-made the Zesty Italian Crescent Casserole that was originally from Madella Bathke who won the Pillsbury Bake-Off Contest with it in 1978. My mom found the recipe online a few years ago, and it soon became a go-to recipe in our house and was eaten often.

So, after missing this delicious casserole for almost two years, I decided that I must make a vegan version. I made a small casserole, but feel free to double this recipe to feed a crowd. And. yes, I know that using Pillsbury Crescent Rolls for the topping isn’t the most healthy thing, but they’re accidentally vegan and very tasty.


4 Servings


Wednesday, February 24, 2010 - 11:26am


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