Nutty Harvest Casserole - alive magazine

Name: Nutty Harvest Casserole - alive magazine
Ingredients: 2 medium carrots, peeled and cut into 1/2 in (1.25 cm) chunks; 2 medium parsnips, peeled and cut into 1/2 in (1.25 cm) chunks; 3 cups (750 mL) butternut squash, peeled, seeded, and cut into 1 in (2.5 cm) chunks; 2 cups (500 mL) celeriac, trimmed and cut into 1/2 in (1.25 cm) chunks; 1 cup (250 mL) trimmed, quartered Brussels sprouts; 1 medium leek, cut into 1/2 in (1.25 cm) rounds; 1/4 cup (60 mL) melted coconut oil, divided; 1/2 tsp (2 mL) salt; 2 cups (500 mL) sliced mixed mushrooms; 1 cup (250 mL) freshly shucked corn kernels (about 1 large cob); 4 tsp (20 mL) grapeseed oil; 1 garlic clove, minced; 4 tsp (20 mL) cornstarch; 1 1/2 cups (350 mL) almond milk; 1 Tbsp (15 mL) Dijon mustard; 1/2 tsp (2 mL) dried thyme leaves; 1/4 tsp (1 mL) ground black pepper; Pinch grated or ground nutmeg; 1/2 cup (125 mL) gluten-free oat flour; 3 Tbsp (45 mL) gluten-free organic rolled oats; 2 Tbsp (30 mL) nutritional yeast; 1/2 cup (125 mL) chopped pecans; 2 Tbsp (30 mL) each pumpkin seeds and sunflower seeds

www.alive.com

Seasonal vegetables are baked under a pebble-like nut and seed topping that delivers a good punch of protein to this hearty vegan meal.

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Ingredients

2 medium carrots, peeled and cut into 1/2 in (1.25 cm) chunks
2 medium parsnips, peeled and cut into 1/2 in (1.25 cm) chunks
3 cups (750 mL) butternut squash, peeled, seeded, and cut into 1 in (2.5 cm) chunks
2 cups (500 mL) celeriac, trimmed and cut into 1/2 in (1.25 cm) chunks
1 cup (250 mL) trimmed, quartered Brussels sprouts
1 medium leek, cut into 1/2 in (1.25 cm) rounds
1/4 cup (60 mL) melted coconut oil, divided
1/2 tsp (2 mL) salt
2 cups (500 mL) sliced mixed mushrooms
1 cup (250 mL) freshly shucked corn kernels (about 1 large cob)
4 tsp (20 mL) grapeseed oil
1 garlic clove, minced
4 tsp (20 mL) cornstarch
1 1/2 cups (350 mL) almond milk
1 Tbsp (15 mL) Dijon mustard
1/2 tsp (2 mL) dried thyme leaves
1/4 tsp (1 mL) ground black pepper
Pinch grated or ground nutmeg
1/2 cup (125 mL) gluten-free oat flour
3 Tbsp (45 mL) gluten-free organic rolled oats
2 Tbsp (30 mL) nutritional yeast
1/2 cup (125 mL) chopped pecans
2 Tbsp (30 mL) each pumpkin seeds and sunflower seeds