The Vegan Southern Squash Casserole is a tasty meal and has 215 kcal per serving. Takes 55 minutes to prepare this dish. Serve it at holidays, events, feasts, lunches, festivals, celebrations, dinners, functions, or get-togethers. It contains yellow squash, onion, black pepper, garlic, olive oil, vegan butter, all-purpose flour, unsweetened plain oat milk, vegan cheddar cheese, vegan sour cream, nutritional yeast, Dijon mustard, onion powder, smoked paprika, salt, vegan buttery crackers, melted vegan butter, and parsley. We may pair it with collard greens. Kale apple salad, garlic bread, quinoa, wild rice pilaf, vegan cornbread, or steamed broccoli. Keep this Vegan Southern Squash Casserole in the refrigerator for 4 days.
STATS:
- Total Time: 55 minutes
- Serving Size: 1 cup
- Course: Side Dish
- Diet: Vegan
- Cooking Time: 35 minutes
- Servings: 8
- Calories: 215 kcal
- Preparation Time: 20 minutes
- Cuisine: Southern American
EQUIPMENT:
- Large skillet
- Measuring spoons
- Spatula
- 9×13-inch baking dish
- Cutting board
- Knife
- Large saucepan
- Colander
- Mixing bowls
- Oven
- Wooden spoon
- Measuring cups
INGREDIENTS:
- One cup crushed vegan buttery crackers
- 5 medium yellow squash(¼-inch rounds)
- Half tsp smoked paprika
- 1 medium chopped onion
- Two tbsp all-purpose flour
- 1 tbsp olive oil
- Two tbsp vegan butter
- 1 cup unsweetened plain oat milk
- Two minced garlic cloves
- 1 cup shredded vegan cheddar cheese
- Half cup vegan sour cream
- 1 tbsp nutritional yeast
- Half tsp salt
- 1 tsp Dijon mustard
- Two tbsp melted vegan butter
- 1 tsp onion powder
- Quarter tsp black pepper
- 1 tbsp chopped parsley
INGREDIENT NOTES:
VEGAN CHEDDAR CHEESE:
- It melts well into the sauce and gives a cheesy taste to the casserole. You may use vegan mozzarella as per your preference.
YELLOW SQUASH:
- This is the main component that becomes tender while baking and keeps the firm texture. It absorbs the seasonings and creamy sauce well. You may use zucchini as an alternative.
VEGAN BUTTER:
- Butter gives a rich and buttery taste to the sauce and makes the texture smooth. You may use extra olive oil as another idea.
DIJON MUSTARD:
- Dijon mustard makes the cheese sauce taste better. You may use yellow mustard as a substitute.
INSTRUCTIONS:
- First, warm the oven to 375°F and grease the dish lightly.
- Boil water in a large pot, then cook sliced squash in it for 5 minutes.
- Warm olive oil in the skillet over a moderate flame and cook onion for 5 minutes.
- Cook garlic for one minute, then add vegan butter and flour to cook for one minute.
- Slowly pour in oat milk and whisk the components to make the mixture smooth.
- Then add vegan cheese, vegan sour cream, nutritional yeast, Dijon mustard, salt, onion powder, smoked paprika, and black pepper to make a creamy mixture.
- Add cooked squash to the sauce and gently stir, then include the mixture in the baking dish.
- Mix the melted vegan butter with crushed crackers and sprinkle on the casserole.
- Bake the dish for 35 minutes, then cool the casserole for ten minutes.
- Lastly, garnish the meal with chopped parsley and serve.
TIPS:
- Cool the casserole for ten minutes, then serve so it sets well.
- Avoid overcooking the squash before baking, to keep it from getting mushy.
- Use freshly grated vegan cheese for better melting in the meal.
STORAGE INFORMATION:
FRIDGE:
- You may keep this meal in the box for 4 days.
FREEZER:
- Freeze this casserole in the vessel for 60 days.
FAQs:
Can I make this casserole early?
- Yes, you may refrigerate the assembled casserole for 24 hours then bake when needed to serve.
How to keep the dish from becoming watery?
- You may cook the squash well and drain the extra moisture, then mix it with the sauce.
Can I include more vegetables in this meal?
- Yes, you may add mushrooms, bell peppers, or spinach.
NUTRITIONAL INFORMATION:
Net Carbs: 13 grams
Total Carbs: 17 g
Potassium: 420 milligrams
Protein: 6 g
Fat: 14 grams
Sodium: 380 mg
Fiber: 4 grams
Calories: 215 kcal
Calcium: 180 milligrams
Iron: 2.1 mg
Vitamin A: 3,500 IU
