from Quick and Easy Vegan Comfort Food by Alicia C. Simpson

canola oil for the casserole dish
one 10 oz package frozen mixed vegetables
1/2 cup couscous
3/4 cup vegetable stock
1/2 cup chopped white onion
2 cups shredded vegan white cheddar or vegan meltable mozzarella
sea salt to taste
freshly ground pepper to taste

Preheat the oven to 350F. Lightly oil a 2 quart casserole.
Boil vegetable stock in a medium sauce pan. Add couscous, reduce heat to a simmer, and cover. Cook until all the liquid has been absorbed, about 5 minutes. Fluff with a fork.
Combine all the ingredients in a medium bowl, reserving 1/2 cup of cheese.
Spoon the couscous mixture into the casserole dish and sprinkle with the remaining 1/2 cup of cheese. Bake, uncovered, for 10 minutes. Makes 4 servings.

First off, I used millet instead of the couscous, because it’s what I had. Still, this wasn’t much of a casserole. There should be a binder, I think, like vegan egg substitute and soy milk and silken tofu blended up. Or something. Good thing I decided to give this cookbook a second chance… I’ll be posting that later. Also, good thing that this wasn’t the first recipe of the year. I’d probably have given up!