Thursday, August 11, 2011

Cheesy Squash and Potato Casserole

                                               Cheesy Zucchini and Potato Casserole

This recipe is probably the epitome of vegan comfort food. It is not a low-fat dish but, at least there are vegetables in there right? Also.. 0 cholesterol. It has a mix of green and yellow zucchini. I love getting a few at the market each week and finding new ways to prepare them.Zucchini contains Vitamin C and lutein, both of which are known to be good for the eyes.The vegetable is a good source of vitamin B6, riboflavin, manganese and a lot of other nutrients. Eating zucchini is known to help the body in supporting the arrangement of capillaries. Regular consumption of the vegetable can help protect the body against colon cancer. I added some Kale into this too. You can really add whatever vegetables you have on hand and the cheesy sauce will compliment it well. I want to try broccoli next time.This recipe was adapted from Gluten-free, vegan, nut-free. Contains Soy

Cheesy Squash and Potato Casserole

1 lb. squash (I use a combination of zucchini and yellow squash)
1 lb. red potatoes
1/2 cup red onion
1-2 handful of torn up kale or whatever greens you have on hand
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
3/4 cup vegan mayonnaise (i.e.Vegenaise)
1/3 cup nutritional yeast
1/2 cup shredded vegan Cheddar cheese (Daiya or vegan gourmet)
1/3 cup vegan butter, melted (i.e. Earth Balance)
2 cups organic corn flakes

Dice potatoes and boil oil until soft.
 Slice squash into bite-sized pieces and dice onion (plus any other veggies you might want to add). Steam together until soft (5-8 minutes)
To make the sauce, mix  together vegan mayo, salt, pepper, garlic powder and nutritional yeast in a bowl until 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.
 In a separate bowl pour corn flakes in 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.

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