Vegetable Casserole Recipe

Vegetable Casserole Recipe

from twocityvegans.com
45 min

If you're looking for a comforting side dish or a main course that packs a punch of nutrition and flavor, this vegan Vegetable Casserole recipe is bound to become a favorite. With its combination of fresh veggies, creamy sauce, and crunchy topping, you'll love how easy it is to bring a taste of home-cooked goodness to your table.

Ingredients

  • 2 tablespoons olive oil
  • 2 cups mushroom (sliced)
  • 1 red bell pepper (chopped into big pieces)
  • 2 cups broccoli (chopped)
  • 1 red onion (chopped)
  • 2 cups almond milk
  • 2 tablespoons vegan butter
  • 2 tablespoons flour
  • 2 tablespoons Nutritional yeast
  • Salt and pepper
  • 1 cup panko bread crumbs
  • ¼ cup vegan butter (melted)
  • Fresh parsley to serve

Directions

  1. 1

    Preheat the oven to 375°F (190°C).

  2. 2

    Heat a non-stick skillet to medium-high and add the olive oil. Add the mushroom, pepper, broccoli, and red onion and sauté for a few minutes, until all the veggies are tender.

  3. 3

    In a small pot, add the vegan butter and flour and cook for a couple of minutes, just until creamy. Add the milk and nutritional yeast and cook until it starts to thick. Season with salt and pepper.

  4. 4

    Mix the panko breadcrumbs with the vegan butter.

  5. 5

    Grease a casserole dish and add the veggies, top them with the sauce, and cover with panko bread crumbs.

  6. 6

    Bake for 20 minutes, or until the panko is golden brown.

  7. 7

    Serve with parsley.