With the holidays coming up, and tons of family time in the future, an easy brunch type meal was definitely necessary. What better way to get together with family then over food. Which is basically what the holiday times are for right? And what better way to ensure you can eat what is at these get togethers than make the main course! Here is an easy vegan and gluten-free Brunch Potato Casserole.

~

~

~

~

This is totally a little, or big, comfort dish all wrapped up into a lasagna or casserole – which in itself is a comfort dish right? Anything in a casserole dish is comforting eating. Yum. And have potatoes and gravy – the classic side dish, with some peppers and mushrooms and a little beefless crumbles. Oh gosh, I want to just dig in … which I did it was so good. The best part was the gravy; fresh herbs always come off so strong but after they are into the dish and baked, oh gosh they just make everything so much better. And the best part is this makes a ton, which is perfect for a holiday time family get together.

~

~

~

~

Start by chopping the onions and adding to the saute pan with a few tablespoons vegetable stock and turn on medium-high heat. Chop your peppers and add to the pan, mix, and let cook. Chop mushrooms and mince garlic and add to the pan, mix, and let cook until all veggies are softened and most of the liquid is gone. Add beefless crumbles and mix to just heat through. Pour veggie mix into a bowl then add butter to the pan and melt. Add the flour and whisk about a minute then add the stock and whisk until thickened. Add chopped and dried herbs and mix, adding a little more stock. Add cream cheese and more stock, whisking until creamy and a little runny. In a baking dish add a couple spoonfuls of gravy and a little stock to the bottom of the dish. Layer potatoes, veggies, and gravy until gone, ending with gravy on top. Bake at 350 degrees for 50 minutes then add cheese and bake 20 more minutes. Let sit a little bit then slice.

~

~

~

~

Brunch Potato Lasagna, 8 servings

2 Tbsp Smart Balance Butter
3 Tbsp Bob’s Red Mill All-Purpose Gluten-Free Flour
1 1/2 C Vegetable Stock
1 Bay Leaf
6 Sage Leaves, minced
4 Thyme Twigs, minced
1 Tsp Black Pepper
2 Tsp Oregano
1 Cntr Go Veggie! Non-Dairy Plain Cream Cheese

~

~

~

~

2 Yellow Onions, chopped
5 Cloves Garlic, minced
1 Yellow Pepper, chopped
1 Red Pepper, chopped
1 Green Pepper, chopped
2 Portobello Mushrooms, chopped
1 Cntr Button Mushrooms, chopped
1 Pkg Beyond Meat Beefless Ground
7 Small Potatoes, sliced thin
1/2 Pkg Daiya Cheddar Cheese

1. Chop onions and drop into a saute pan with 2 tablespoons vegetable stock. Start sauteing while chopping veggies.
2. Chop peppers and drop into pan with onions and mix.
3. Chop mushrooms and mince garlic then drop into pan. Saute until veggies are all softened and liquid is almost all gone. Slice potatoes while veggies are cooking. Add crumbles and let cook until heated through.
4. Dump veggie mix into a bowl. In saute pan melt butter then add flour and whisk for one minute. Add in veg stock and whisk until thickened then add fresh and dried herbs and mix. Let heat through and add veg stock to loosen the gravy. Add cream cheese and a little more stock to make just a little runny.
5. Heat oven to 350 degrees.
6. In large baking dish add a few spoonfuls of gravy and a little stock and spread over bottom.
7. Layer in potatoes, veggies, and gravy until everything is in the pan ending with gravy on top of potatoes.
8. Bake for 50 minutes then add cheese and bake 20 more minutes.
9. Let sit then dish out.
10. Enjoy!