Vegan Squash Casserole Recipes
VEGETARIAN POTATO AND SQUASH CASSEROLE
When you've worked all day you need something that is fast, simple, and versatile...but most importantly delicious. All the butter and juices are absorbed through each layer resulting in a wonderful flavor. Sometimes I leave out the potatoes and add zucchini.
Provided by Amy
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Cover the bottom of the baking pan with a layer of potato slices; season with salt and pepper. Place squash slices on top of the potatoes; repeat seasoning. Lay tomato slices on top of the squash; repeat seasoning. Continue layering the vegetables in this pattern, seasoning each casserole layer. Scatter onion over the casserole; dot with butter.
- Bake in the preheated oven until the top is golden brown and the potatoes are soft, about 1 hour.
Nutrition Facts : Calories 73.3 calories, Carbohydrate 12.5 g, Cholesterol 5.1 mg, Fat 2.3 g, Fiber 2.6 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 33.8 mg, Sugar 4.2 g
HEALTHY BUTTERNUT SQUASH CASSEROLE WITH SWEET POTATOES AND RICE (VEGAN)
A healthy savory butternut squash casserole recipe sweetened with dried fruits and sweet potatoes, complemented by earthiness of brown / wild rice and finished with sweet balsamic notes. Enjoy this butternut squash casserole as a side dish or as main dish - either way - perfect for a holiday table.
Provided by HealthyTasteOfLife
Categories Main Course Side Dish
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 400 F. Prepare a parchment paper lined baking sheet, the larger the better.
Nutrition Facts : ServingSize 1.5 cup, Calories 327.9 kcal, Fat 7.6 g, Carbohydrate 66.5 g, Fiber 2.7 g, Sugar 27.5 g, Protein 3.7 g
VEGETARIAN SPAGHETTI SQUASH CASSEROLE
Spaghetti squash that my picky eaters love.
Provided by Kathy
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h10m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Butter the inside of spaghetti squash halves and place cut-side down on the prepared baking sheet.
- Bake in the preheated oven until skin is easily pierced with a fork, about 40 minutes.
- Remove squash from oven and leave oven on. Set squash aside and allow to cool until safe to handle; scrape into a large bowl.
- While squash is baking, heat olive oil in a skillet over medium-high heat. Add mushrooms, bell pepper, green onions, granulated garlic, and salt. Cook until tender, 5 to 7 minutes.
- Add Parmesan cheese to the bowl with the cooked spaghetti squash. Mix in sour cream, minced garlic, basil, 2 teaspoons salt, oregano, red pepper flakes, and black pepper. Add sauteed vegetables.
- Pour squash mixture into the prepared pan and sprinkle with crushed saltines.
- Bake in the preheated oven until golden, about 15 minutes.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 15 g, Cholesterol 25.5 mg, Fat 15.2 g, Fiber 1.3 g, Protein 7.7 g, SaturatedFat 7.1 g, Sodium 706.4 mg, Sugar 0.9 g
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!
Provided by Liz Madsen
Categories Entree
Time 45m
Number Of Ingredients 11
Steps:
- 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.
- Bake uncovered for 20-24 minutes, until the top is lightly browned and the sauce is bubbling a little bit.
- Let it rest for 5-10 minutes before serving--the sauce will thicken a little bit.
- Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition Facts : ServingSize 1 cup, Calories 91 calories, Sugar 2 g, Sodium 313.2 mg, Fat 5.3 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 8.6 g, Fiber 1.1 g, Protein 3.6 g, Cholesterol 0 mg
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- Place the onion and squash into the skillet and toss well. Add 1/2 cup of water, cover, and cook for 15 minutes. Reduce the heat halfway through and stir a couple of times to make sure the squash cooks evenly. Start preparing the vegan cheese sauce and crust while the squash cooks.
- To make the cheese sauce place the silken tofu, cashews, lemon juice, apple cider vinegar, nutritional yeast, and salt in a blender and process until smooth. Set aside.
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- Heat a large skillet over medium-high heat. Add 1 tablespoon butter. Once melted, add the yellow squash and yellow onion. Sprinkle with 1/4 teaspoon salt. Saute for 8-10 minutes, or until the squash and onion are softened. Stir occasionally with a spatula to evenly cook.
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- Slice your squash to 1/4-inch thickness and dice your onion. Heat 2 tablespoons of butter in a large skillet before adding the squash and onion. Add a splash of water and cover the pan to help steam the squash for about 10 minutes over medium-high heat.
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5/5 (3)Category Side DishCuisine AmericanTotal Time 55 mins
- Slice zucchini into 1/4-inch rounds. Then, spread rounds out on a cutting board and sprinkle with salt. Allow the salt to pull the excess liquid of out of the zucchini by letting it sit for 15 minutes.
- Place the dried zucchini rounds in a large bowl and toss with olive oil, nutritional yeast, garlic powder, Italian seasoning, salt, and pepper.
- Next, place the zucchini in a 9-inch casserole dish by lining up the rounds in a row. If you want to be fancy here, you can alternate the colours of yellow and green zucchini squash (but it's totally not necessary to do so).
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