Recipe: Squash Casserole (Vegan, Oil-Free, Plant-Based)

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Lower calorie option or more budget-friendly.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

More nutritious or cost-effective.

Prepare the sauce by boiling 1 cup of water and adding 3 teaspoons of Better Than Bouillon.

Add 1/4 cup of rinsed red lentils and 1/4 cup of cashews to the boiling water.

Cover and simmer for about 10 minutes until softened.

In a blender, combine the softened lentils, cashews, 1 package of silken soft tofu, and one portion of the seasoning blend, then blend until smooth.

Pour the sauce into a jar and let it sit overnight to thicken.

Using a mandolin slicer, slice 2.5 pounds of squash and zucchini into even pieces.

Dice 1 large yellow onion into half-inch squares.

In a large pot (12-quart stockpot), bring water to a boil and add the sliced squash, diced onion, 2 cups of shredded carrots, and 1 tablespoon of minced garlic.

Boil for 10 minutes until the vegetables are soft but not mushy.

Strain the vegetables in a colander to remove excess water, letting them sit for at least 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens