Vegan Squash Casserole Food

25 BEST VEGAN CASSEROLES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a vegan casserole in 30 minutes or less!

BUTTERNUT SQUASH QUINOA CASSEROLE

Steps:

• Preheat oven to 400°F.
• Roast the butternut squash with olive oil either in the oven (400°F for 15 minutes, further instructions can be found here) or on the stovetop (medium-high heat until soft, about 10-12 minutes like in this recipe).
• Meanwhile, cook quinoa according to package instructions (Add the quinoa + water in a sauce pan, bring to a boil, reduce heat to low and simmer until water is mostly absorbed, about 15 minutes).
• In a large casserole dish (at least 9x13), add the cooked squash and quinoa, corn and black beans. Sprinkle in cumin, lime juice, salt and pepper and mix together.
• Add tomato and avocado (you may prefer to wait until after baking to add the avocado). Top with cheese.
• Bake at 400°F for 10-15 minutes or until cheese is melted.

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.

VEGAN BUTTERNUT SQUASH CASSEROLE

Steps:

• You can skip this step if you have a high-powered blender. If not, soak your cashews in water for 2 hours before using them, or boil them in a small saucepan for about 10 minutes.
• Preheat the oven to 400°F (205°C). Spray a casserole dish (approximately 13" x 9" or 12" x 10") with oil. Line a large baking sheet with parchment paper.
• Cut the skin off of the butternut squash and cut into 1" cubes. In a large mixing bowl, toss the cubes with the minced garlic, chopped parsley, 1 tbsp. olive oil, 1 tsp. salt and 1/2 tsp. pepper.
• Spread the butternut squash on the baking sheet, and bake for 35 minutes. When finished, reduce oven heat to 375°F (190°C).
• While the squash cooks, heat 1 1/2 tbsp. olive oil in a large skillet or saute pan over medium heat. Add the leeks, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook for about 10 minutes, until the leeks are tender.
• Blend cashews with 2/3 cup water until creamy (about 2-4 minutes), then blend in nutritional yeast.
• In a small bowl, mix ground flax with 1/4 cup water and set aside for 5 minutes, until thickened. Then mix into the cashew cream sauce. Mix bread crumbs into the cashew sauce.
• Spread the butternut squash in the casserole dish, and then add the leeks. Top with the cashew sauce mix. Fold over slightly to distribute ingredients.
• Bake the casserole at 375°F (190°C) for 15 minutes.
• After the casserole has baked 15 minutes, remove from the oven and mix in the kale and cold cashew cheese. Use a fork or spoon to break the cheese into crumbly pieces. Top with pecans and bake for 10 minutes more.

HEALTHY BUTTERNUT SQUASH CASSEROLE WITH SWEET POTATOES AND RICE (VEGAN)

Steps:

• Preheat oven to 400 F. Prepare a parchment paper lined baking sheet, the larger the better.

SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat the oven to 400ºF. Spray an 8x8 baking dish with cooking spray and set aside.
• Rub the cut side of the squash lightly with olive oil and season with salt and pepper. Place both halves cut side up on a rimmed baking sheet and bake until tender when pierced with a fork, 50-60 minutes. Remove from the oven and allow to cool slightly before scraping the insides of the squash with a fork to remove the stringy flesh. Place the squash "noodles" in a large bowl and set aside.
• While you're waiting for the squash to cool, heat olive oil in a large pan over medium heat. Once hot, add the onions and cook, stirring frequently, until beginning to soften, 3-4 minutes. Add the mushrooms and cook, stirring frequently, 5 minutes more. Add the garlic and cook, stirring, until fragrant, about 1 minute. Season with salt and pepper.
• Add the onion mixture to the squash along with the tomatoes, oregano, and thyme. Stir thoroughly to combine. Transfer the mixture to the prepared baking dish and sprinkle with cheese. Bake 30 minutes or until cheese is melted and it is hot throughout. Garnish with chopped parsley if desired and serve.