Creamy (Vegan) Squash Casserole

by Sarah on September 13, 2013 · 17 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.)

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{ 16 comments… read them below or add one }

Liz @ I Heart Vegetables September 13, 2013 at 7:38 am

Ok this totally wins the award for healthiest Casserole EVER! I’m impressed. And it’s the perfect way to use some more of of the summer squash!


Miss Polkadot September 13, 2013 at 8:28 am

Admit that you had a peak into my vegetable drawer, fridge [three packages of silken tofu to be used] and closet [cornmeal] when deciding to post this recipe right now :). It’s sweet you’ve adapted your dad’s recipe and it sounds really good.


Kaila @healthyhelperblog! September 13, 2013 at 8:49 am

THIS LOOKS SO FREAKING GOOD! Making this as soon as I have some free food prep time!


Amanda @runtothefinish September 13, 2013 at 8:53 am

AWESOME this is one of the best zucchini recipes I have seen in awhile, I am all over this!! thanks for sharing


Tricia @ Saving room for dessert September 13, 2013 at 12:35 pm

Yum – love a good squash casserole – have a lovely weekend!


Laura @ Sprint 2 the Table September 13, 2013 at 1:25 pm

LMAO!!! You got me. Vegetable tea is totally weird.


Mandie Marie @ The Fruitful Turtle September 13, 2013 at 5:33 pm

Yup! I love casseroles! It’s hard to find a good vegan one, but I must say, this is a winner!


Carla September 14, 2013 at 2:11 pm

I just wanna say, I think it’s great and amazing that you’ve continued your blogging so regularly since starting your PhD program. As a MA student myself I hardly have any spare time, and if I do, it is spend decompressing, so, I just wanted to say you’re awesome, pretty much.

Have a great weekend!


Sarah September 16, 2013 at 11:51 am

Thank you! I find that blogging IS my decompressing. I do not, however, seem to be able to make time for reading anyone else’s blog…


Heather @ Kiss My Broccoli September 29, 2013 at 12:50 am

Vegetable tea?! That’s it woman, you take the {vegan} CAKE on the whole strange thing! And that’s coming from the girl who made a BBQ tofu PB&J for dinner tonight! Lol

Sorry, but I gotta have ma’ cheeeeeese! 😉


Mavis Jones March 25, 2015 at 2:23 pm

This looks yummy. I’m hoping to get this made tonight. And vegetable tea doesn’t sound weird to me. I’m thinking it’s probably just pot likker by another name.


Sarah March 25, 2015 at 2:36 pm

And I do love Pot Likker!!!


Teresa April 8, 2015 at 7:50 pm

What type of tofu do you use? Silken? Firm?


Sarah April 9, 2015 at 10:47 am

I tend to keep firm on hand, so I generally use that and just smooth it out with some unsweetened almond or soy milk if I need to. For a special recipe, I’ll purchase the silken, but I find firm to be more versatile.


Melissa August 26, 2017 at 9:27 pm

I love this recipe! It’s so simple and delicious! It has become a staple and a favorite in our house.

The 2nd time I made it I didn’t have tofu, which is a rare occasion around here, so I used a little bit of vegan cream cheese instead and it worked perfectly.


Sarah September 12, 2017 at 9:07 am

I bet the cream cheese added an extra ‘tang’ too! I’ll have to try that…


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