Thanksgiving is a time for togetherness, gratitude, and of course, delicious food! But what if you're looking for a plant-based twist on the classic Thanksgiving spread? This vegan Thanksgiving casserole is the perfect answer. It’s hearty, comforting, and surprisingly easy to make, proving that healthy meals can be incredibly satisfying and delicious. This recipe is perfect for those searching for easy recipes, quick dinner ideas, or simply wanting to expand their homemade cooking repertoire. Prepare to impress your family and friends with this show-stopping dish!
Ingredients:
This recipe makes a generous casserole, perfect for feeding a crowd or having leftovers for the next day.
-
For the Vegetable Base:
- 1 large butternut squash, peeled, seeded, and cubed
- 1 large sweet potato, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup cremini mushrooms, sliced
- 1 cup green beans, trimmed and halved
- 1 cup Brussels sprouts, halved
- 2 tablespoons olive oil
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
-
For the Creamy Cashew Sauce:
- 1 cup raw cashews, soaked in hot water for at least 30 minutes
- ½ cup vegetable broth
- ¼ cup nutritional yeast
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
-
For the Topping:
- ½ cup breadcrumbs (panko recommended)
- 2 tablespoons melted vegan butter
- ¼ cup chopped fresh parsley
Instructions:
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C). Toss the butternut squash, sweet potato, onion, garlic, mushrooms, green beans, and Brussels sprouts with olive oil, sage, thyme, salt, and pepper on a large baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized. This step brings out the natural sweetness of the vegetables and creates a deeper flavor.
Step 2: Prepare the Cashew Sauce
While the vegetables are roasting, drain and rinse the soaked cashews. Combine the cashews, vegetable broth, nutritional yeast, lemon juice, Dijon mustard, garlic powder, salt, and pepper in a high-speed blender. Blend until completely smooth and creamy. If the sauce is too thick, add a tablespoon or two of water until you reach your desired consistency.
Step 3: Assemble the Casserole
In a large bowl, gently combine the roasted vegetables and the cashew sauce. Pour the mixture into a greased 9x13 inch baking dish.
Step 4: Make and Add the Topping
In a small bowl, combine the breadcrumbs and melted vegan butter. Sprinkle the mixture evenly over the casserole. For extra color and flavor, sprinkle with chopped fresh parsley.
Step 5: Bake the Casserole
Bake the casserole in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is heated through. This is where the delicious aroma will fill your kitchen!
Tips for Success:
- Soaking the Cashews: Soaking the cashews is crucial for creating a creamy cashew sauce. If you skip this step, the sauce will be gritty.
- Don't Overcrowd the Baking Sheet: Ensure there is enough space between the vegetables on the baking sheet to allow for even roasting.
- Adjust Seasoning to Taste: Feel free to adjust the herbs and spices to your liking.
Variations:
- Add other vegetables: Feel free to add other vegetables like carrots, parsnips, or broccoli.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Different topping: Use crushed nuts or seeds instead of breadcrumbs.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary depending on the specific ingredients used. It's always best to use a nutritional calculator for precise values.
- Calories: Approximately 350-400
- Protein: Approximately 10-12g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 35-40g
This vegan Thanksgiving casserole is a perfect example of how delicious and satisfying plant-based food can be. It's a beautiful centerpiece for your Thanksgiving table and a recipe you'll want to make again and again. Enjoy!