The Best  Vegan Squash Casserole

BITES OF WELLNESS

Vegan squash casserole a simple, healthier version of a traditional Southern classic dish. Made with summer squash. Great for weeknight dinners or holiday meals.

Why you will love this recipe

Simple, easy to make

Delicious, healthy ingredients

40 Minutes

Vegan, Gluten Free, Dairy Free

INGREDIENTS

– Onion – Zucchini and yellow squash – Tahini (or almond butter) – White beans – Vegetable broth – Salt, garlic powder, dried thyme, red pepper flakes – Gluten free crackers

Step 1

Preheat the oven to 425F. Chop the onions, cut the squash into 1/4 inch slices.

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Step 2

Cook the onion in the skillet 3-4 minutes.

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Step 3

Add 1/2 of the squash, and cook 7-10 minutes.

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Step 4

Once the squash is done cooking, remove it and cook the other 1/2 of the squash.

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Step 5

Rinse and drain the white beans. Add the beans, vegetable broth, tahini and spices to a blender.

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Step 6

Add the cooked squash to a 9X13 casserole dish. Pour the sauce over the squash.

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Step 7

Crush up the crackers for topping.

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Step 8

Add the crushed crackers over the squash casserole. Bake at 425F for 15 minutes.

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– Breadcrumbs (panko or regular breadcrumbs) – Almond flour breadcrumbs – combine almond flour with about 1 tablespoon of olive oil and 1/2 tsp of salt. – Crushed up cereal like Chex rice cereal

Other topping ideas: