Vegan Squash Casserole Recipes

VEGAN SQUASH CASSEROLE

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.

VEGAN SPAGHETTI SQUASH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place spaghetti squash halves, cut-sides down, in a large baking dish. Add about 3/4 inch water.
• Bake in the preheated oven until tender, about 45 minutes. Remove from the oven and turn cut-sides up; let cool for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
• Place asparagus, tomato and onion wedges, patty pan squash slices, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
• Roast vegetables in the oven for 45 minutes to 1 hour.
• While the vegetables are roasting, scrape the insides of the spaghetti squash with a fork to remove strands. Discard skins.
• Remove vegetables from the oven and pour vegetable juices into a large pot over medium heat. Add mushrooms and olives to the juices. Peel and discard the tomato skins, and chop onions into smaller pieces. Add all vegetables to the pot. Season with Italian seasoning and cayenne.
• Simmer, uncovered, for 15 minutes. Add spaghetti squash and mix until well combined. Simmer until heated through, 2 to 3 more minutes.

VEGAN BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat oven to 350. Lightly oil 9" x 13" baking dish.
• Heat oil in medium pot/large skillet over medium heat. Add onions and cook until softened, 5-7 minutes.
• Add squash, coconut milk, salt & pepper and bring to a boil. Cover and reduce heat to medium low for 20 minutes. In separate pot, cook macaroni al dente (~5 minutes).
• Add in sage to butternut squash mixture and cook 1 more minute. Mash some, but not all, of the squash pieces.
• Combine squash mixture, macaroni, and walnuts.
• Transfer to greased baking dish and top with bread crumbs.
• Bake until golden brown, about 30 minutes.