Vegan Creamy Vegetable Casserole

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 20

Cook Time: 1

Servings:

Calories: 257kcal

As Fall arrives and the weather starts to cool we all tend to turn to rich, warm, comfort foods to ease into the seasonal transition. This plant-based Creamy Vegetable Casserole is the perfect recipe to enjoy a heaping helping of a host of healthy vegetables all cooked to perfection in a deliciously creamy cheese sauce.

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Equipment

Ingredients

1 large onion diced
3 stalks celery diced
8 ounces mushroom chopped
3 carrots diced
3 cloves garlic minced
2 cups cabbage chopped
2 cups cauliflower chopped
2 cups spinach frozen
1 cup peas frozen or fresh
1 ½ cups vegetable broth optional, for soaking the Butler Soy Curls
1 ½ cups Butler Soy Curls optional
1 tsp thyme
½ tsp cracked pepper

Sauce

14 ounces chick peas cooked
½ cup cashews or almonds, or sunflower seeds
⅓ cup nutritional yeast
2 tbsp lemon juice
1 tbsp dark miso paste
1 tbsp dijon mustard
1 tbsp vinegar
1 tsp onion powder
1 ½ cups water

Instructions

Preheat oven to 350°F.
If you are using the Butler Soy curls, place them in a bowl and pour the vegetable broth over them and let them soak while you are cooking the vegetables.
Sauté onions, celery and mushrooms until onions are lightly brown.
Add mixture to a large casserole dish.
Cook remaining ingredients in a pot on medium high heat until veggies are about halfway cooked.
Pour into the casserole dish with the onion mixture.
Add the soaked Butler Soy Curls to the casserole dish and gently stir ingredients together.
Add the sauce ingredients to a blender and blend until smooth.
Pour half of the mixture over the vegetables and lightly stir to get the sauce all the way to the bottom and then pour remaining sauce on top and smooth the surface gently.
Cover and bake for 50 minutes.
Remove the lid and cook for 5-10 minutes more to brown the top.

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Nutrition