Vegan Squash Casserole
Ingredients
-
2½
pounds
yellow squash, sliced into ¼ inch rounds
-
1
medium
sweet yellow onion, sliced into thin strips
-
1
tablespoon
vegan butter
-
¼
teaspoon
salt
-
¼
cup
extra virgin olive oil
-
3
cloves
garlic, minced
-
1
tablespoon
chopped fresh thyme
-
1
tablespoon
chopped fresh oregano
-
¼
cup
all-purpose flour
-
2
cups
coconut milk
-
2
tablespoons
nutritional yeast
-
¼
teaspoon
paprika
-
⅛
teaspoon
cayenne pepper
-
1
cup
vegan crackers
-
3
tablespoons
vegan butter, melted
-
to taste
freshly ground black pepper
-
½
cup
shredded vegan cheese (optional)
Instructions
- Preheat the oven to 350°F and lightly grease a 9x13 inch casserole dish.
- In a large skillet, melt 1 tablespoon of vegan butter and sauté the yellow squash and onion with ¼ teaspoon of salt for 8-10 minutes until softened.
- In another skillet, heat ¼ cup of olive oil, add garlic, thyme, and oregano, and sauté until the garlic is golden.
- Add ¼ cup of flour to the garlic mixture, cooking for another minute, then slowly whisk in ¼ cup of coconut milk to form a paste.
- Gradually add the remaining coconut milk while whisking to avoid lumps, then add salt, nutritional yeast, paprika, and cayenne pepper.
- Bring the sauce to a simmer and cook until thickened enough to coat the back of a spoon.
- Crush the crackers and mix with 3 tablespoons of melted vegan butter.
- Layer the sautéed squash and onion in the casserole dish, pour the cream sauce over it, and top with crushed crackers and optional vegan cheese.
- Cover with foil and bake for 15 minutes, then remove the foil and bake for an additional 10 minutes until the crackers are golden.
- Let the casserole rest for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
6 servings
Calories
307
Total fat
21g
Total carbohydrates
27g
Total protein
4g
Sodium
541mg
Cholesterol
0mg
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