Here’s a little tidbit about me: I love casseroles. I love the idea of casseroles, I love the presentation of casseroles, I love eating casseroles. I even love to collect nice, vintage casserole dishes. I think I just have a fascination with putting things in the oven “unfinished” and then having them come out all nice and warm and whole. It’s like magic! I think this is where my obsession with lasagna comes from.
It’s been a long time since I’ve made a casserole. Recently, I decided to get into the habit of eating more beans, and I particularly enjoy firm beans for their texture — kidney beans in particular. So, I wanted to make a hearty bean casserole, like a stew, except less soupy. And I wanted it to have a certain kind of jambalaya-esque flavor and tone about it so, it appears seitan sausage and okra was in order!
This recipe is heavy, but in a good way. It fed me for a week too. If you had any doubts about vegans never being able to “get full” or eat more than just wimpy salads, this will prove you very, very wrong. Like I said, the flavor of this casserole is reminiscent of a jumbalaya. If you want more kick, just add more cayenne pepper. I think it’s fine without, but I’m also kind of a wimp when it comes to spicy food. I really like how easy this was to make and how much food it made. I’ll be making it again soon when I want something hearty and satisfying but without all the fuss. To break up the procedure, I made the sausages in advance, the night before, but you can make them an hour before starting the casserole.
Enjoy! Continue reading