Description
This recipe offers a delicious and comforting vegan squash casserole, perfect for any occasion. It’s a plant-based twist on a classic, using dairy-free alternatives to create a satisfying and flavorful dish.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups sliced yellow squash (about 1.5 lbs)
- 1 cup unsweetened non-dairy milk
- 1/2 cup vegan shredded cheese
- 1/4 cup nutritional yeast
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs (ensure vegan)
- 2 tablespoons vegan butter, melted
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the sliced yellow squash. Cook for about 5-7 minutes, until the squash is slightly tender.
- In a small bowl, whisk together the non-dairy milk, vegan shredded cheese, nutritional yeast, cornstarch, salt, and pepper until smooth.
- Pour the milk mixture over the squash in the skillet. Stir well to combine and cook for 2-3 minutes, until the sauce thickens slightly.
- Transfer the squash mixture to the prepared baking dish.
- In another small bowl, combine the breadcrumbs and melted vegan butter. Sprinkle this mixture evenly over the squash casserole.
- Bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.
- Let it cool for a few minutes before serving.
Notes
- You can substitute zucchini for yellow squash if preferred.
- For a richer flavor, add a pinch of nutmeg to the sauce.
- Ensure your breadcrumbs are vegan-friendly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 150-200
- Sugar: Approx. 5g
- Sodium: Approx. 300mg
- Fat: Approx. 10g
- Saturated Fat: Approx. 2g
- Unsaturated Fat: Approx. 8g
- Trans Fat: 0g
- Carbohydrates: Approx. 15g
- Fiber: Approx. 2g
- Protein: Approx. 5g
- Cholesterol: 0mg