A bake for brats

It's no secret that I'm a big, big fan of baking. 

And while I prefer most of my baking to be of the cupcake-and-pie variety, every now and then it's kind of nice to throw some ingredients together in a casserole dish and call it dinner. 

So one day when I was pregnant with Pearyn and not in the mood to cook or shop, I decided to empty the contents of my fridge into a glass, goose-covered baking dish (a hand-me-down from my mom). And oddly enough, Chubby Vegan Dad hasn't stopped requesting it. 

A Bratty Bake
(Serves 4-6)
3 Brats (we used Tofurky Italian sausages because their texture is kick-butt)
2 cups cooked brown rice
1 jar chipotle salsa
1/2 bag Daiya pepperjack cheese
1 container of Tofutti sour cream
1/2 container of Tofutti cream cheese

Cook rice (generally one cup of uncooked rice will equate to two cooked)
Preheat oven to 375
Cut up three Tofurky sausages and mix with rice, cream cheese, sour cream, 1/4 cup bag of Daiya and salsa.
Pour into 9X9 baking dish and top with 1/4 bag Daiya (you'll use up half the bag for the entire recipe).
Bake for 30 minutes. (I always put it on broil for about 5 minutes to crisp up the top and melt the cheese).
Let it sit for 5-10 minutes, cut and eat the heck out of it!

Note: If children will be eating this, make sure you select a salsa which meets their tastes! (Our daughter is still a little bit iffy about spicy stuff, so chipotle is really our limit). 

1 comment:

  1. Mmmm, that looks decadent! I bet my boys would gobble that one up! I love the Tofurky sausages too, and I've been finding lots of uses for them. My latest thing is to crumble them up in the food processor (a la Kathy Freston on Oprah) and toss them into sauces. I made a killer lasagna doing this once and the entire 9 x 13 pan was gone - no leftovers!