Vegan Veggie Casserole
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Vegan Veggie Casserole

Prep: 15 minutes plus soaking
Bake: 15 minutes • Serves: 8

1 cup Market 32 unsalted roasted cashews
PICS nonstick cooking spray
2 bags (12 ounces each) fresh broccoli medley
1 package (10 ounces) frozen butternut squash
1 cup less-sodium vegetable broth
3 tablespoons fresh lemon juice
3 tablespoons nutritional yeast
3/4 teaspoon PICS garlic powder
1/2 teaspoon PICS salt
1/2 teaspoon PICS black pepper
2/3 cup PICS panko breadcrumbs
2 tablespoons non-dairy butter, melted

1. Soak cashews in water 4 hours; drain.

2. Preheat oven to 375°; spray 11 x 9-inch baking dish with cooking spray. Steam broccoli medley as label directs in microwave oven 3 minutes; spread in prepared dish.

3. Prepare squash as label directs. In blender or food processor, purée squash, broth, lemon juice, nutritional yeast, ½ teaspoon garlic powder, salt, pepper and cashews on high 30 seconds or until smooth; spread over broccoli medley.

4. In small bowl, stir breadcrumbs, butter and remaining ¼ teaspoon garlic powder; sprinkle over casserole and bake 15 minutes or until top is golden brown. Makes about 7 cups.

Approximate nutritional values per serving: 

197 Calories, 10g Fat (2g Saturated), 0mg Cholesterol,
226mg Sodium, 18g Carbohydrates, 4g Fiber, 6g Protein

Chef Tip:
Cashews can be soaked, drained, covered and refrigerated up to 2 days in advance.