Vegan Squash Casserole
A classic side reinvented, this creamy and cheesy Vegan Squash Casserole will steal the show. This summer squash is layered with flavor!
Nutrition Facts
Ingredients
Instructions
For this dish, it’s good to have a large nonstick spot, a strong wooden or non-metal spoon/stirring implement, and a deep large baking dish. I used a 12 x 9 deep baking dish like this one.
When sauteing your onions and zucchini, your pot may not accommodate the sheer mass of zucchini (don’t worry, it cooks down). In that case, start with the onions and half the zucchini, then do another batch with the other half of the zucchini which is what I had to do. For what it’s worth, I used a 4.3qt pot and probably could have fit all 5 pounds of chopped zucchini, but it would have been difficult to stir and get it all to sweat.
Don’t skip sweating the zucchini. If you place it in the oven raw, it will not only take longer to cook, but it will release most of its water in the baking dish which will probably make your casserole very soggy.
Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius).
In a large nonstick pot, saute the onion on high heat for about 2-3 minutes until it starts to soften. You may use a bit of high heat neutral oil (soybean, grapeseed, etc.) if you like, or just splash a little water in if things start to stick, about a tablespoon or two at a time.
If you’re doing it in 2 batches, add half the zucchini now and cook on high heat for about 6-7 minutes, stirring frequently. The zucchini should shrink a bit and the water should evaporate during that process. Transfer the zucchini and onions to the bottom of a large, deep baking dish and start the next batch of zucchini, cooking again for 6-7 minutes and stirring frequently. Use your cooking implement to evenly distribute the zucchini and onion in the dish.
While it cooks, blend the sunflower seeds, water, lemon juice, garlic powder (or peeled cloves), salt, and black pepper until smooth and creamy.
Pour half of the sauce over the zucchini, spreading it evenly with a spatula. Sprinkle on the chopped basil and half of the nutritional yeast.
Try to evenly distribute the rest of the zucchini, then pour on the rest of the sauce, spreading it once more with the spatula. Add the remaining nutritional yeast, and then sprinkle on the panko. If you wish, give it a little spray of oil on top (to help it brown), but not necessary at all.
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Continue Reading at Zardyplants →Chef's Notes
Note 1: To cook this delicious casserole, you’ll need some summer squash. Zucchini, yellow squash, or a mix of the two will work fine.
Note 2: I use nutritional yeast in two ways here: to soak up some of the extra liquid and as flavoring. It’s not a super strong flavor, but if you really hate the stuff go ahead and omit it. For reference, I used non-fortified nutritional yeast which is very pale yellow as opposed to the normal super yellow stuff, but either is fine.
Note 3: While Ritz crackers are a more traditional crust for squash casserole, I’ve just used Panko bread crumbs because that’s what I have. Use gluten-free panko or rice crumbs for a gluten-free option, or you’re welcome to just top it with a little nutritional yeast.
Note 4: To keep things nut-free, the base of the creamy sauce in this dish is raw sunflower seeds which work just as well as cashews and they’re a third of the price. Raw cashews will work just as well though, as will tahini. Peanut butter or almond butter will technically give you a nice creamy sauce, but a much different flavor than intended. Feel free to experiment if you’d like! To make this lower fat, you could also substitute white beans, tofu, or even just some cornstarch to make a thick sauce that’s not fat-based.
Note 1: To cook this delicious casserole, you’ll need some summer squash. Zucchini, yellow squash, or a mix of the two will work fine.
Note 2: I use nutritional yeast in two ways here: to soak up some of the extra liquid and as flavoring. It’s not a super strong flavor, but if you really hate the stuff go ahead and omit it. For reference, I used non-fortified nutritional yeast which is very pale yellow as opposed to the normal super yellow stuff, but either is fine.
Note 3: While Ritz crackers are a more traditional crust for squash casserole, I’ve just used Panko bread crumbs because that’s what I have. Use gluten-free panko or rice crumbs for a gluten-free option, or you’re welcome to just top it with a little nutritional yeast.
Note 4: To keep things nut-free, the base of the creamy sauce in this dish is raw sunflower seeds which work just as well as cashews and they’re a third of the price. Raw cashews will work just as well though, as will tahini. Peanut butter or almond butter will technically give you a nice creamy sauce, but a much different flavor than intended. Feel free to experiment if you’d like! To make this lower fat, you could also substitute white beans, tofu, or even just some cornstarch to make a thick sauce that’s not fat-based.
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Reviews from the Original Source
A friend's mom gave me a bunch of yellow squash from her garden -- The friend had made the traditional version of this casserole, so I went in search for a vegan/healthier version, and this was TASTY! I halved everything, and didn't notice that I was supposed to put in the squash in 2 layers, but just mixed it around a bit and it was fine. Also used cashews in place of the sunflower seeds. YUM YUM YUM - Great recipe!
this casserole turnef out really well, it's that time of year to use up zucchini!
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