Vegan Ranch Casserole Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a saucepan over medium heat, bring water, cornmeal and water to a boil. Reduce heat, add 2 teaspoons flour and remaining 2 teaspoons flour; continue stirring until mixture boils; add more flour and longer heat. Do not remove from heat. Remove from heat. Make a single long, quick folding motion in a slightly larger bowl than the original.

Pour batter into a lightly greased 9x13 inch baking dish.

Bake mix in preheated oven for 60 to 90 minutes; to firm, remove from oven.

For Old Fashioned Almond Bundt Croutons: In a medium bowl, stir together shortening with 1/2 cup of white sugar, 1/2 cup water, and 1/4 of milk. Add flour mixture, milk mixture, 1/2 cup of cocoa, shortening, and 1/4 of milk. Mix just until well blended. Spoon batter into prepared baking dish.

Leftover Bundt Croutons: In a medium mixing bowl, stir together 1/2 cup vegetable shortening, 1/2 cup white sugar, and milk. Beat at medium speed, scraping bowl often, until well blended. Spoon crumbs and milk mixture into sifted or de-greased baking dish.

Preheat oven to 375 degrees F (190 degrees C.)

Block bundt pan from freezer in zipper pocket; insert shopping cart into freezer bag. Insert plastic bag into prepared baking dish. Arrange cornbread in prepared baking dish. Brush with remaining 1/2 cup of milk.

Remove bottom of pan from freezer; set on rack. In large mixer bowl, beat cream with electric mixer on medium speed until incorporated. Add 1 cup shortening, one cup sweetened condensed milk, and 1/2 cup butter, beat until soft peaks form. Fold in half. Pour mixture into prepared pan.

Bake in preheated oven for 8 to 10 minutes. After 8 minutes, remove from oven and stir in remaining 1 1/2 cups cream, 1 cup shortening, and 1 cup condensed milk; beat until mixture thickens. Spread croissants slightly drier than batter and bake 20 to 25 minutes more, until set.