Description

This Creamy Winter Vegetable Casserole blends seasonal root vegetables with a creamy, plant-based sauce, providing a comforting and nutrient-dense meal for chilly evenings.

Ingredients

Scale

3 Cups Butternut Squash (cubed)
2 Cups Parsnips (sliced)
2 Large Carrots (rounds)
1 Head Cauliflower florets (medium)
2 Large Leeks (white parts)
1 Cup Raw Cashews (soaked)
1.5 Cups Vegetable Broth (low sodium)
2 Tablespoons Fresh Thyme (minced)
2 Tablespoons Fresh Rosemary (minced)
4 Cloves Garlic (minced)
3 Tablespoons Nutritional Yeast

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and lightly grease a large baking dish with avocado oil
Place your raw cashews in a bowl of hot water and let them soak for at least 20 minutes to softe
Chop the butternut squash, parsnips, and carrots into uniform half-inch cubes
Sauté the sliced leeks and minced garlic in a large skillet over medium heat until they become translucent and fragrant
Drain the cashews and blend them in a high-speed blender with vegetable broth, nutritional yeast, sea salt, and black pepper until smooth
Place all the chopped raw vegetables into the prepared baking dish and toss them with fresh minced thyme and rosemary
Pour the creamy cashew sauce over the vegetables, coating them evenly
Cover the dish and bake for 40 minutes, then remove the cover and bake for an additional 15 minutes until golde

Notes

Store leftovers in an airtight glass container for up to four days.

Reheat in the oven covered, or on the stovetop with vegetable broth to loosen.

Prep Time: 20 mins
Cook Time: 55 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 310 kcal
Sugar: 7g
Sodium: 240mg
Fat: 14g
Saturated Fat: 2.5g
Unsaturated Fat: 11.5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 8g
Protein: 9g
Cholesterol: 0mg