Happy St. Patricks day! Is everyone spending the day lying on the couch suffering from major hangovers? I’ve never been much of a St. Patrick’s day celebrator (green beer is just wrong on so many levels), or a bar hopper much less, so I’ve been spending the day bumming around the house probably like most people today, just minus the headache and nauseous ;). For today’s brunch, it only makes sense that I would make something Irishy, so I took a few traditional foods and stuffed them into a tasty casserole.
This isn’t quite as breakfasty as a lot of the other things I’ve made, but who says you can’t have a super savory casserole for breakfast? Breakfast can be whatever I want it to be, whether it be a stack of pancakes or a pizza and yeah, eating pizza for breakfast might seem weird but it can also be pretty damn awesome!….ok, now I’m just craving pizza….enough about pizza, because we have casserole to talk about!
So the base is a mixture of crumbled up tempeh with a bunch of flavors that give kind of a corned beef flavor…or at least that’s what the goal was, I’ve never actually tried corned beef so I’ve put my trust into multiple recipes I came across online. Whether it tastes like corned beef or not, it DID turn out super flavorful. You can’t have an Irish meal without some cabbage, so I threw some of that in as well. Then I made some colcannon. Who hasn’t tried colcannon before? Raise your hand. Yeah, me either, but I see this becoming a regular thing because it’s all kinds of comforting goodness. Potatoes, kale or cabbage, onion and all that good stuff you put in creamy mashed potatoes, uber yummy.
You really don’t have to make the cheesy sauce if you don’t feel like it, I kind of just added it in to make it more breakfast appropriate. For some reason cheesy = breakfast to me…we’ll just ignore the fact that it’s full of beer 😉 I liked it drizzled all over the casserole and thought it kicked up the yum factor but I know everyone’s picky about vegan cheese sauces (I hate noochy sauces), so if you give it a try and it ain’t your thing, no hard feelings, ok? Although I may not talk to you for the rest of the week…..What? I’m not being overly sensitive….ok maybe just a little 😛
IRISH COLCANNON CASSEROLE
- 2 teaspoons olive oil
- 1/2 cup red onion, diced
- 1 leek, washed and chopped
- 3 cloves garlic, minced
- 8 ounces tempeh, crumbled
- 1 teaspoon thyme
- 1/2 teaspoon rosemary
- 1 teaspoon mustard powder
- 3/4 cup prepared vegetarian beef broth
- 2 teaspoons vegan Worcestershire
- 2 tablespoons whiskey
- 1 tablespoon low-sodium soy sauce or tamari
- 3-4 drops liquid smoke
- 1/2 teaspoon marmite (optional)
- 1/2 small head cabbage (red or green), finely sliced and chopped
- 2 lbs potatoes, cut into 1 inch pieces
- 1/4 cup non-dairy milk
- 3-4 tablespoons margarine
- 1/4 cup green onion, diced
- 5 cups kale, de-stemmed and chopped
- 3 tablespoons parsley, minced
- Salt and pepper, to taste
- 1 cup cheddar-style vegan cheese
- 2/3 cup unsweetened non-dairy milk
- 1/3 cup beer
- 1 to 2 tablespoons cornstarch
- 1 tablespoon maca powder
- 1 clove garlic, minced
- 3 tablespoons non-dairy margarine
- Salt and pepper, to taste
CHEESY BEER SAUCE
- Preheat oven to 350 degrees F.
- Bring a large pot of salted water to a boil, add the potatoes and cook until tender.
- While potatoes are cooking, in a large skillet over medium-high heat, add oil, red onion and leek. Sauté until the onion begins to soften, then add garlic. Cook for one minute more. Add crumbled tempeh and cook until it begins to brown slightly, add the thyme, rosemary and mustard. In a measuring cup, mix together the broth, Worcestershire, whiskey, soy sauce, liquid smoke and marmite. Add it to the tempeh and cook until it’s been fully absorbed. Add the cabbage and cook until it’s softened then place the mixture in the bottom of a medium casserole dish.
- Place kale in a large heat-proof bowl. Once potatoes are cooked, drain and place on top of kale. Add the milk, margarine, green onion, parsley, salt and pepper. Mash the potatoes until they’re to your liking, the kale should cook as you mash the potatoes. Place the potatoes evenly over the tempeh mixture.
- Bake in preheated oven for 25 to 30 minutes.
- While the casserole is baking, make the cheese sauce. In a small pot over medium-high heat, combine all the ingredients and whisk until smooth. Whisk continuously over heat until thickened.
- When finished baking, remove the casserole from the over, let cool slightly and serve with the cheesy beer sauce.