Vegan Casserole Recipe with Roasted Vegetables: Oven
Discover this Vegan Casserole Recipe with Roasted Vegetables, featuring a simple vegan casserole recipe and a hearty vegan roasted vegetable casserole. Includes
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Cooking tools:
- Blender
- Baking sheet
- Baking dish
- Oven
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Pot
- Stove
- Measuring cup
- Spoon
- Spatula
- Aluminum foil
Ingredients
- 1 lb (450g) Sweet potatoes, cubed 1-inch
- 1 large (300g) Cauliflower head, broken into small florets
- 2 large (200g) Red bell peppers, chopped into thick squares
- 1 large (150g) Red onion, wedged
- 2 tbsp (30ml) Extra virgin olive oil
- 1 tsp (5g) Smoked paprika
- 1/2 tsp (2.5g) Sea salt & cracked black pepper
- 1 cup (150g) Raw cashews, soaked in hot water for 30 mins
- 1 1/2 cups (350ml) Vegetable broth (low sodium)
- 3 tbsp (15g) Nutritional yeast
- 1 tbsp (15g) White miso paste
- 2 cloves Garlic, smashed
- 1 tsp (5ml) Lemon juice
- 1/2 tsp (2.5g) Dijon mustard
- 1 cup (60g) Panko breadcrumbs (vegan-certified)
- 2 tbsp (20g) Hemp hearts
- 1 tbsp (15ml) Melted vegan butter
- 1 tsp Fresh thyme leaves
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