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 the oven to 425°F. Dice the potatoes into 1/2-inch cubes and place them on a non-stick baking sheet.
2. Sprinkle with salt and half of the olive oil. Stir to coat evenly. Bake, stirring occasionally, until golden brown, about 20-30 minutes.
3. While the potatoes bake, defrost the corn in the microwave as per package instructions.
4. Chop the bell pepper. Drain and rinse the black beans.
5. In a blender, combine tofu, vinegar, marjoram, basil, the remaining olive oil, and salt. Blend until smooth.
6. When the potatoes are done, remove them from the oven and reduce the temperature to 350°F. Transfer the potatoes and any oil to a 9x13 inch pan, spreading them evenly.
7. Layer the beans, corn, and bell pepper over the potatoes. Pour the sauce on top and spread it to almost reach the edges. Bake uncovered for 15-20 minutes.

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