Vegan Twice Baked Potato Casserole

Ingredients

• Potato

  Flesh and skin, raw

  6 cup, diced or 900g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Corn

  Sweet, yellow, frozen, kernels cut off cob, unprepared

  1 ¼ cup or 170g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Tofu

  Silken, firm, Mori-nu, soy

  12 oz or 340g

• Marjoram

  Spices, dried

  ½ tsp or 0.3g

• Basil

  Spices, dried

  ½ tsp, leaves or 0.3g

• Vinegar

  Cider

  2 tsp or 10g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Salt

  Table

  1 tsp or 6g

Directions

1. Preheat oven to 425 degrees. Dice the potatoes into cubes that are 1/2 inch or smaller and place the diced potatoes onto a non-stick cookie sheet.
2. Sprinkle on some salt and half of olive oil. Stir the potatoes, oil, and salt until they are evenly mixed. Bake the potatoes in the oven, stirring occasionally, until they are golden brown on most sides. This should take 20-30 minutes. When the potatoes are done, they should look like nicely browned.
3. Meanwhile, while the potatoes cook, defrost the corn in a bowl in the microwave according to package directions.
4. Chop the bell pepper. Drain and rinse the black beans.
5. To make the sauce, add tofu, vinegar, marjoram, basil, half of the oil, and salt into a blender. Blend until smooth.
6. When the potatoes are done, remove them from the oven and lower the temperature to 350 degrees. Carefully pour the hot potatoes and any oil that is with them into a 9x13 inch pan. Distribute the potatoes evenly throughout the pan.
7. On top of the potatoes, add layers of beans, corn, and bell pepper, spreading out each one evenly. Pour the sauce on top. Use a spatula to spread it out to almost reach the edges of the pan. Put pan in the oven, uncovered and bake for 15-20 minutes. Enjoy!

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