Creamy (Vegan) Squash Casserole

by Sarah on September 13, 2013 · 15 comments

Speaking of recipes I made for the first time over a year ago that I never told y’all about…IMG_5935 (1024x683)

(Although I have made this again a few times since.)IMG_5923 (1024x683)

…let’s talk about this Creamy Squash Casserole– a vegan twist on a Papa Smart original.IMG_5929 (1024x683)

Since we’re nearing–or have come to–the end of overabundant zucchini season, I figured I should get this in while I still had time..lest another year pass by. [Not that I think you really NEED this recipe, but I do need to open up some space in my photo library…]IMG_5330 (1024x683)

I’ve mentioned before that Papa Smart has a patience I’ve never known in the kitchen. He’ll spend entire days making meatballs with four types of meat, with sauce from scratch, and his ratatouille involves three hours of pre-roasting every vegetable and assembling with precision prior to final baking.IMG_5332 (1024x683)

It should come as no surprise, then, that his squash casserole requires an extensive steaming process.IMG_5338 (1024x683)

Steam, and steam, and steam some more, until everything is so mushy it’s falling apart.IMG_5341 (1024x682)

You will be left with texture from the squash skin….IMG_5358 (1024x683)

…and smushing and smashing will also leave you with some very useful “squash broth.”IMG_5356 (1024x683)

Once you’ve mixed up the steamed squash with some silken tofu…IMG_5362 (1024x683)

…and some cornmeal (for a bit of bulk) and seasoning (for a bit of flavor)…IMG_5368 (1024x683)

…it will actually substitute for butter in softening up the cornmeal ‘crust’ on top.IMG_5388 (1024x682)

It won’t take long before you have a deliciously creamy, healthy, sadly potato-chip-less version of the traditional squash casserole.IMG_5918 (1024x683)

Although if you do add cheese…well, your not-quite-vegan secret is safe with me.IMG_5442 (1024x683)

Creamy (Vegan) Squash Casserole

  • 8 cups sliced zucchini
  • 8 cups sliced yellow/summer squash
  • 1/4 cup nutritional yeast
  • 3 oz. tofu
  • 1/4 cup. cornmeal, separated
  • 2 tsp. dill
  • 1 tsp. minced garlic
  • onion powder
  • salt + pepper
  1. In a large steamer basket over boiling water, steam zucchini and yellow squash until so tender it falls apart.
  2. Press cooked squash with the back of a ladle or spoon to drain any excess water directly into the pot.
  3. Combine squash, 2 Tbsp. cornmeal, and remaining ingredients in a casserole dish.
  4. Sprinkle remaining cornmeal over casserole. Pour a bit of the squash ‘broth’ remaining in the pot over top to wet cornmeal.  [Reserve the rest for another use!]
  5. Bake at 350 degrees until heated through and browned on the top and edges, approximately 20-30 minutes.

——————————-

OK, so on its own, this probably doesn’t seem to be all that strange (but certainly still good.)sprint2table-strangebutgood-GREEN-2

And yet, I think once I tell you that it tastes REALLY good mixed with TVP Sausage Crumbles (with ketchup of course)…IMG_5993 (1024x683)

….or that instead of saving the broth to make soup….I drink it like it was vegetable teaIMG_5400 (1024x684)

—well, I think even Laura would admit that is totally weird. (Maybe.)

TwitterFacebookEmailPinterest