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Squash Casserole

What you need: 

1 pound squash, sliced (a mixture of squash and zucchini is good also)
1 large sweet onion, diced
1 egg replacer (http://vegweb.com/index.php?topic=7678.0)
1/2-3/4 cup vegan mayonnaise
1/2-3/4 cup tofu parmesan cheese
1/2 teaspoon salt and pepper
bread crumbs or Ritz-style cracker crumbs, as needed for topping
1/3 cup vegan margarine, melted

What you do: 

1. Preheat oven to 350 degrees F. Boil or steam squash and onion until just soft (5-8 minutes). Meanwhile, mix egg replacer, vegan mayo, tofu parmesan, salt and pepper in a bowl until well-blended.
2. Pour cooked onion and squash into a casserole dish and pour parmesan mixture on top. Stir gently to cover vegetables.
3. Sprinkle with enough bread or cracker crumbs to cover the mixture and then sprinkle all over with melted margarine. Bake, uncovered, for 30 minutes or until golden brown and bubbly. Enjoy!

Preparation Time: 
45 minutes
Cooking Time: 
Servings: 
6-8
Recipe Category: 

SO HOW'D IT GO?

I was surprised by how delicious this was! I needed a new way to cook up a bunch of squash and zucchini, and this was perfect. I didn't have quite enough Vegenaise, so I supplemented the rest with some tahini. We tossed in a bunch of okra, too, so I left out the egg replacer (the gooey okra juice does the job! :-p) I also added a bunch of fresh herbs from my garden: chives, dill, tarragon, and rosemary. I crushed up pita chips for the topping.

YUM! So good served with simple grilled tofu.

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i love  it! Comfort food ..right when i wanted it! Thanks! Im keeping it!

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This is an amazing recipe! A real crowd pleaser. I made this the first time with a red kuri squash and a zuchinni. The next night I used an acorn squash instead of the kuri. Both were delicious!  I did not bother with the egg substitute, and I used soy sation mozzarella cheese instead. Yum!

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I used all zucchini, a little vegan sour cream and some stuffing crumbs on top. Delish!

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So tasty!  I made a version of this tonight using 4 medium zucchini and eyeballing the rest of the ingredients.  I sauteed the zucchini and onion until lightly golden before putting the lid on and steaming for a bit.  Instead of a sweet onion, I just used a regular yellow onion.  For the vegan parmesan, I subbed nutritional yeast (less).  I used Vegenaise for the vegan mayo.  I skipped the egg substitute alltogether.  I added some Italian seasoning and some garlic & herb seasoning, along with the salt and pepper.  I mixed everything together before pouring it into a baking dish.  I went with the Ritz-style crackers for the topping and put little bits of margarine (way less than 1/3 cup and unmelted) over the top.  I baked this in a small glass pyrex dish for 30 minutes at 350 F.  The result is really good.  I think this would work well with other veggies like broccoli, carrots, spinach, etc or even a mixture. 

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Yum!  I did things a teeny bit differently.  I sauteed the onion with garlic in olive oil.  I replaced the vegan Parmesan with nutritional yeast flakes.  I also added some chili powder stuff and turmeric.  I mashed the squash a little and mixed it together with the sauce.  And drizzled Earth Balance over sourdough bread crumbs on top.  It was totally awesome.

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I made this tonight for dinner and it was really great. I did not have enough parmesan cheese, so I substituted what I had on hand. I used  both yellow and green zucchini and it was perfect. :) :)

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first of all, YUUUUUUUM, it was absolutely amazing. Thank you for posting this recipe. I made it for seven people and they were literally licking the dish clean.

I made a lot of changes to the recipe, mainly because I wasn't able to find vegan tofu parmesean in my po-dunk town, so I substituted with nutritional yeast. I also nearly doubled the squash (three zucchini, one crook neck and three mini sunburst squash) and added mushrooms, three cloves of garlic, and tofurella. I also used half veganaise and half vegan yogurt to amazing results.

I really think this recipe could use a bit of spice -- maybe some rosemary or oregano?

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I'm in awe right now. I had (non vegan) squash casserole only 2 times prior to being vegan - both on Thanksgiving and cooked by my step-mother. My biological mom NEVER cooks stuff like casseroles and I fell in love at first bite - and 5 months later, went vegan. I thought I had lost a treasured dish forever.

This was great! Since I havent had it for a year my memory of how it tasted may not be dead-on but it was good. I had a craving for it and totally butchered the recipe - I sauteed some sliced squash with the diced sweet onion with some Earth Balance, covered it and let it get soft for about 7 minutes, added salt and pepper, a few heaping spoonfuls of Vegenaise, some cracker crumbs and covered and simmered for another 5-7 minutes. I totally forgot that I could've used some nutritional yeast to sub for the cheese - but it tasted great the way it was! I know it wasnt a casserole but once its spooned onto your plate it really doesnt make a difference. 15 minutes and my craving was gone :)

THANK YOU!! For the holidays I will definitely make the full recipe as a casserole :D

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