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Vegan Casserole

Garnet Yam, Butternut Squash, and Veggie Casserole

Garnet Yam, Butternut Squash, and Veggie Casserole

  • 1 small (4 cups) butternut squash, peeled, seeded, and cut into 1/8″ thick slices
  • 4 cups frozen vegetables of your choice (carrots, peas, corn, broccoli, etc.–I used 2 cups mixed veggies and 2 cups broccoli)
  • 1 large garnet yam, peeled and cut into 1/2″ cubes
  • 1/2 cup onion, diced
  • egg substitute equivalent to 1 egg
  • 1 cup Vegenaise
  • 1/2 cup nutritional yeast (nooch)
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. garlic powder
  • 1/3 cup Earth Balance, melted
  • 2 cups corn flakes

vegan ingredients

Preheat oven to 350 degrees F.

Steam the cubed garnet yam for 5 minutes, or until soft (you can easily pierce with a fork).  Steam the frozen vegetables and onion in a separate steamer for 5-8 minutes, or until soft.  Steam the butternut squash until soft.

squash

To make the sauce, mix egg substitute with water (according to package directions) and then add Vegenaise, salt, pepper, garlic powder, and nooch.  Mix until well blended.

Pour cooked onion, veggies, garnet yam, and squash into a 9×13 casserole dish.
Pour bowl of sauce on top.  Stir together until the vegetables are coated.

vegan mix

Pour corn flakes into a bowl and add melted Earth Balance.  Stir until the corn flakes are coated.  Spread the corn flakes on top of the vegetable mixture.

Bake, uncovered, at 350 degrees F for 30 minutes.

We all commented on how sweet and tasty this meal was.  It wasn’t overly sweet.  Just enough.

The first thing Pryce said when we sat down to dinner was, “I’m full”.  He thought he could pull a fast one over on us.  But, he actually ate his entire helping, with less-than-normal coaxing from us, which means he liked it.

This isn’t a very pretty photo of the finished product, but I had more exciting things to worry about…

Garnet Yam, Butternut Squash, and Veggie Casserole

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