“Cheesy Bacon” Casserole

Is it vegan? Yes!  Is it paleo? Yes! Is it delicious? Yes! Now that I figured out how to make bacon bits out of coconut and I figured out how to make oozy, gooey cheese from cashews, it only seems right to put them together in a lovely casserole.  I also think this casserole is deserving of a road trip to the Orange County house wife Vicki…anyone?…crickets  ANYHOO….

My point is, it is super delicious and you should totally make it!  It would be a great side dish to pass for Thanksgiving as well!

Ingredients:

  • 2 chopped portobello mushrooms
  • 2 cups of frozen chopped spinach
  • 1 chopped sweet onion
  • 1 chopped clove of garlic
  • 1 tsp of coconut aminos
  • 1 tsp of Trader Joe’s South African Smoke Seasoning
  • Olive oil for sauteing
  • 1 package of Trader Joe’s organic frozen cauliflower rice
  • 1 baked spaghetti squash
  • 1 cup of Coconut Bacon chopped small for the casserole
  • 2 tbsp of Coconut Bacon chopped small for veggie saute
  • 1 tbsp of coconut bacon blended with cashew cheese
  • 1 full batch of cashew cheese
  • 2 tbsp of flax meal

 

Directions:

  • Saute onion, garlic, mushrooms, spinach and cauliflower rice together.
  • Add in a bit of super chopped up coconut bacon for some flavor…just a couple tablespoons.  Add some coconut aminos.

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You will want to have all your bacon ready to go the day before. (That is already a whole process, but it is so worth it!)

  • Make your cheese, but when you do add in 3 tbsp of South African Smoke Seasoning to make it super smokey and add a tbsp of coconut bacon to make it like a bacon cheese.
  • Once your squash is done in the oven, scoop it out into a casserole dish.

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  • Add the cup of chopped up coconut bacon.
  • Mix in your sauteed veggies and cashew cheese.
  • mix in the flax meal.
  • Bake on 375 for about 45 mins.
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Ready to dive in!

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Up close and personal!

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