I’ve been working on creating a delicious recipe to use up some of the last zucchini and yellow squash from our summer garden. It took some trial and error (which Sweet Daddy was nice enough to test out), but I think I’ve done it.
It takes quite a while to go through an entire zucchini from our garden:
I should preface this recipe by telling you that this is by no means a low-fat dish. But, neither is anything Paula Deen cooks, right? This casserole is pure comfort food, with some veggies thrown in. It actually reminds me a lot of my pre-vegan favorite–hash brown casserole. Every now and then, I get a craving for it. This meal satisfied that craving very nicely, without all the cream of chicken soup, sour cream, Cheddar, and butter. Sweet Daddy, Jadon, and Pryce all loved it.
Vegan “Cheesy” Squash and Potato Casserole
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
Peel and dice red potatoes. Put the potatoes in a saucepan of water and boil until soft.
Slice squash into bite-sized pieces and dice onion.
Steam together until soft (5-8 minutes).
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.
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.