Vegan veggie casserole recipe

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Step 1

Soak cashews in water 4 hours; drain.

Step 2

Preheat oven to 375°; spray 11 x 9-inch baking dish with cooking spray. Steam broccoli medley as label directs in microwave oven 3 minutes; spread in prepared dish.

Step 3

Prepare squash as label directs. In blender or food processor, purée broth, lemon juice, nutritional yeast, ½ teaspoon garlic powder, salt, pepper, cashews and squash on high 30 seconds or until smooth; spread over broccoli medley

Step 4

In small bowl, stir panko, butter and remaining ¼ teaspoon garlic powder; sprinkle over casserole and bake 15 minutes or until top is golden brown. Makes about 7 cups.

Nutrition Info

Approximate nutritional values per serving (¾ cup): 197 Calories, 10g Fat (2g Saturated), 0mg Cholesterol, 277mg Sodium, 18g Carbohydrates, 4g Fiber, 4g Sugars, 0g Added Sugars, 6g Protein

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Ingredients

1 cup unsalted roasted cashewsSE Grocers vegetable oil cooking spray2 bags (12 ounces each) fresh broccoli medley 1 package (10 ounces) frozen butternut squash1 cup SE Grocers Naturally Better organic vegetable broth3 tablespoons fresh lemon juice3 tablespoons nutritional yeast3/4 teaspoon SE Grocers garlic powder1/2 teaspoon SE Grocers salt1/2 teaspoon ground SE Grocers black pepper 3/5 cup SE Grocers plain panko 2 tablespoons non-dairy butter, melted

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Vegan veggie casserole recipe

Prep Time

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Let's make it

Nutrition Info

Would you make this recipe again?

Ingredients

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