Vegan “Cheesy” Squash and Potato Casserole

  • Servings: 2
  • Prep Time: 20m
  • Cook Time: 55m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat



  • 1 lb. squash (I use a combination of zucchini and yellow squash)
  • 1 lb. red potatoes
  • 1/2 cup onion
  • egg substitute equivalent to 1 egg
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. garlic powder
  • 3/4 cup vegan mayonnaise (i.e.Vegenaise)
  • 1/3 cup soy Parmesan cheese
  • 1/2 cup shredded vegan Cheddar cheese (I only use Daiya)
  • 1/3 cup vegan butter, melted (i.e. Earth Balance)
  • 2 cups corn flakes


Step 1

Peel and dice red potatoes. Put the potatoes in a saucepan of water and boil until soft.

Step 2

Slice squash into bite-sized pieces and dice onion.

Step 3

Steam together until soft (5-8 minutes).

Step 4

To make the sauce, mix egg substitute together, then add vegan mayo, salt, pepper, garlic powder, and soy Parmesan cheese in a bowl until well-blended. Pour cooked onion, squash, and drained potatoes into a 9 x 13 casserole dish. Pour bowl of sauce on top,along with 1/2 cup shredded vegan Cheddar.

Step 5

Stir together until the vegetables are coated. Pour corn flakes into a bowl and add melted vegan butter. Stir until the corn flakes are coated. Spread the corn flakes on top of the vegetable mixture. Bake, uncovered, at 350 F for 30 minutes.


Bon Appetit!

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