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1
preheat oven to 400 degrees.
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2
cook 3/4 of your package of noodles per the instructions on the package. i broke up the spaghetti into shorter lengths to be more like noodles. you can leave it slightly al dente since they will cook more when in the casserole.
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3
in a big pan with some olive oil, saute your onions and sliced bell pepper until soft, then add your collard greens.
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4
once the greens are soft, add your sauerkraut, salt and pepper to taste and a sprinkle of oregano and caraway seeds. mix together.
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5
break up 2 of your toasted slices of bread into chunks and mix them into the veggie sauerkraut mixture - these will soak up some of the tasty juices and bulk up the casserole.
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6
turn off your heat and mix in your cooked noodles, kidney beans, mustard and mayo and some more olive oil. then put the mixture into a large casserole dish.
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7
lay chunks from your 3rd piece of toasted bread on the top and garnish with dollops of veganaise, a sprinkle of caraway and a drizzle of olive oil. pop in the oven for 15 minutes.
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8
while it's baking, make your sauce by combining more veganaise and ketchup, you could get fancy and add relish ooo fancy!
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9
once the bread on top of your casserole is nice and toasted, remove from oven, cool and serve with a drizzle of your fancy sauce! yuuuum!!!
