I cooked my casserole for 2 hours on high and it was done. Then I just had to add some Daiya cheddar shreds on top. I turned the slow cooker on warm and let the cheddar melt.
Tuesday, September 18, 2012
Chorizo and Sweet Potato Enchilada Casserole
Made my first recipe out of The Vegan Slow Cooker tonight. It's this month's cookbook chosen by the vegcookbookclub.
I served the casserole with some leftover spanish rice I had made the night before and some fresh, cool green salad. The casserole was rather spicy because of the soyrizo and the enchilada sauce I used. I added some vegan sour cream on top to cool things off a little bit after I took the pic. I like spicy food but my poor hubby might have trouble with this one! I think this will taste even better tomorrow.