Veggie-Tater Bake

Name: Veggie-Tater Bake
Ingredients: 34 cup Bulgar wheat; 1 tablespoon extra virgin olive oil; 23 cup onion, onion; 1 teaspoon garlic, minced; 23 cup zucchini, diced; 23 cup yellow squash, diced; 12 cup red bell pepper, diced; 2 12 cups vegetarian sausage crumbles (recommend Morningstar Farms); 14 cup tomato sauce; coarse salt & freshly ground black pepper, to taste; 4 cups prepared mashed potatoes; 6 deli-style slices cheddar cheese or 34 cup shredded cheddar cheese

12 ingredients

14 steps

Ingredients

34 cup Bulgar wheat
1 tablespoon extra virgin olive oil
23 cup onion, onion
1 teaspoon garlic, minced
23 cup zucchini, diced
23 cup yellow squash, diced
12 cup red bell pepper, diced
2 12 cups vegetarian sausage crumbles (recommend Morningstar Farms)
14 cup tomato sauce
coarse salt & freshly ground black pepper, to taste
4 cups prepared mashed potatoes
6 deli-style slices cheddar cheese or 34 cup shredded cheddar cheese

Directions

1

Place bulgur in a large, heatproof bowl; cover with boiling water.
2

Set aside for 15 minutes; drain excess water and set bulgur aside.
3

Preheat oven to 400 degrees F.
4

Heat oil over medium heat in a large saute pan; add onions and cook until translucent, about 2 to 3 minutes.
5

Add garlic and cook until fragrant, 30 seconds to 1 minute.
6

Increase heat to medium-high and add zucchini, squash, and peppers.
7

Cook, stirring often, 3 to 4 minutes.
8

Stir in sausage crumbles and cook until heated through, about 3 minutes more.
9

Add bulgur and tomato sauce to pan, stirring to combine.
10

Season with salt and pepper.
11

Pour mixture into a 9-inch by 9-inch baking dish, packing firmly with a spatula.
12

Spread mashed potatoes over mixture, then top with cheese.
13

Bake 10 to 12 minutes, or until cheese is bubbling and light brown at the edges.
14

Let cool 3 to 4 minutes, then cut into squares and serve hot.