EASY VEGAN SQUASH CASSEROLE

Such a creamy and delicious side dish. This vegan casserole is sophisticated yet down to earth. The perfect side for your festive meals!

EASY SQUASH CASSEROLE

✔ 45 minutes ✔ Weight Loss Friendly ✔ Serves 6 to 8

INGREDIENTS

• 1/4 cup vegetable broth for sautéing

• 4 garlic coves, minced

• 2 onions, diced

• 1 tablespoons fresh thyme, minced

• 2 tablespoons rice vinegar

• 1 pound zucchini, thinly sliced

• 1 pound yellow summer squash, thinly sliced

• 2 tablespoons pitted Kalamata olives, finely chopped

• 1/3 cup fresh basil, chopped

• 1 cup Panko bread crumbs, divided into a 1/4 cup and 3/4 cups

• Salt and freshly cracked black pepper to taste

Cream Sauce:

• 4 tablespoons flour of choice

• 4 tablespoons nutritional yeast

• 1/4 cup raw cashews, soaked then drained

• 1 and 3/4 cups unsweetened plant milk of choice

Vegan Parmesan Cheese:

• 1/4 cup almond flour or hulled hemp seeds

• 2 tablespoons nutritional yeast

• 1/4 tsp garlic powder

• 1/4 tsp salt, or to taste

1. Preheat the oven to 450 F. Make the Vegan Parmesan Cheese by whisking all the ingredients together in a small mixing bowl. Set aside. Prep your veggies.

2. In a large frying pan heat the vegetable broth over medium high heat. Then add in the garlic, onions, and thyme. Sauté, stirring occasionally until onions are soft, about 5 to 7 minutes. Then stir in the rice vinegar and cook 3 more minutes. Add in the zucchini, and the yellow squash. Cook 5 minutes or until slightly softened, not mushy, over medium heat. Salt and pepper to taste.

3. Meanwhile, make the Cream Sauce by adding all the ingredients to a high speed blender and blending on high for 1 to 2 minutes. Then add the sauce to the frying pan with the squash. Stir until combined and slightly thickened, about 2 minutes. Then turn off heat. Add in the olives and fresh basil, stir to combine. Set aside.

4. Arrange half of the squash mixture evenly into a 9x13 inch baking dish. Sprinkle a 1/4 cup of Panko bread crumbs followed by 1 tablespoon Vegan Parmesan Cheese evenly over the squash. Arrange the remaining squash mixture evenly. Cover the baking dish with foil and bake for 15 minutes.

5. Remove from oven, uncover and sprinkle with the remaining 3/4 cups Panko bread crumbs and remaining Vegan Parmesan Cheese (about 4 tablespoons). Sprinkle with salt and pepper if desired. Bake uncovered for 15 to 20 minutes more until the Panko is golden brown and the cream sauce has thickened slightly. Remove from the oven and let cool 15 minutes before serving.

Watch the video version here:

🌱 For more delicious, weight loss friendly recipes check out my cookbooks.

🌱 Work with me 1:1, I'd love to help you change your relationship with food, and reach your weight loss and wellness goals.