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Food Monster - Recipes

Butternut Squash, Potato and Kale Casserole [Vegan, Gluten-Free]

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This perfect fall casserole is as easy as can be! Sweet butternut squash, potatoes, and kale are tossed in a creamy seasoned sauce, then baked and tossed with vegan cheese shreds that get melty, gooey, and stretchy. It's affordable and versatile since you can switch out the varieties of winter squash and potatoes depending on what ingredients you have on hand and it makes enough food to feed a big family or leave you with plenty of leftovers. Yum!

Butternut Squash, Potato and Kale Casserole [Vegan, Gluten-Free]

Calories

160

Serves

8

Cook Time

50

Ingredients

  • 3/4 pound butternut squash
  • 1.1 pounds potatoes
  • 6-7 Kale leaves
  • 1 cup non-dairy cream
  • 1/2 cup unsweetened, vegetable milk
  • 2 teaspoons seasoning of choice
  • Salt and pepper, to taste
  • Vegan cheese shreds

Preparation

  1. Preheat oven to 355°F.
  2. Peel pumpkin and potatoes and cut into cubes about 1/4-inch. Remove the hard stalks from the kale and shred the leaves by hand.
  3. Place everything in a baking dish and mix.
  4. Mix the cream and milk with the seasoning, then add salt and pepper and pour over the vegetables.
  5. Bake or 20 minutes, then sprinkle with the cheese shreds and continue until the cheese crust starts to turn golden brown.

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AUTHOR & RECIPE DETAILS


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Simple, cosmopolitan, and family-approved vegan dinners and desserts. Lisa is a vegan food nerd and total health freak from Vienna, Austria. Her recipes are simple, cosmopolitan, family approved, and delicious. As the editor in chief and co-founder of the german Online Magazine Veganblatt her goal is to show everyone the bright and tasty sides of veganism. Besides that she is also the founder of the first 100% organic and vegan cosmetic label PURE SKIN FOOD.


 

 

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One comment on “Butternut Squash, Potato and Kale Casserole [Vegan, Gluten-Free]”

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Ivano95
1 Years Ago

What is vegetable milk?


Reply
kate
1 Years Ago

I made this. Very nice for a brunch side dish. I used 1/2 tsp dried oregano for seasoning as well as 2Tbsp nutritional yeast. I baked for 20 min at 355 as suggested, ended up covering it and baking for about another 45. Squash cooked faster than potatoes but it was kinda a nice contrast.


Reply
kate
1 Years Ago

Um...vegetable milk????


Reply
Colleen Linn
1 Years Ago

What is unsweetened vegetable milk?


Reply
Maureen Lynch
1 Years Ago

Ciara Coffey


Reply
Jennifer Thomae
1 Years Ago

Ariel Dominique


Reply
Tina Bowden
1 Years Ago

Dean Branagh


Reply
Jason Hilton
1 Years Ago

Sarah Sullivan


Reply
Amber Claussen
1 Years Ago

Looks delicious


Reply
Elizabeth Anuw
1 Years Ago

Mary Anuw


Reply
Farmer Phyl
02 Mar 2017

Why do vegans decide not to eat animal products and then spend the rest of their lives trying to make vegetables taste like artificial milk, eggs, cheese, and meat. Just eat the veggies for goodness sake!



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