Vegan Creamy Vegetable Casserole {Gluten free}
This gluten free veggie casserole is creamy, dairy free and a delicious vegetarian main course for every occasion! Everyone will love it!
Servings 6
Equipment
- 1 grilling pan
- 1 baking dish
Ingredients
- grilled vegetables (homemade or frozen) 1 zucchini, 1 medium eggplant, 1 bell pepper
- 1 can basil tomato sauce (store-bought or homemade)
- 1 medium red onion, thinly sliced
- dried oregano, rosemary, paprika or any other spice and herbs of your liking
- cashew cheese sauce (recipe linked at the top of this blog post)
- gluten free vegan bread crumbs, homemade or store bought (recipe linked at the top of this blog post)
- 2-3 tablespoons olive oil
- snipped parsley, for serving (optional)
Instructions
- make ahead cashew sauce and the breadcrumbs, if you are not using store-bought ones (recipes linked at the top of this blog post)
- grill the veggies (if using frozen vegetables, make sure to properly thaw them first, to avoid them releasing liquids while baking)
- pre-heat the oven at 180 C / 350 F
- spread a couple tablespoons of tomato sauce at the bottom of the baking dish, then alternate layers of vegetables, tomato sauce, cashew sauce, onion slices herbs and spices, until you use up all the ingredients
- make sure to end with a generous layer of cashew sauce, sprinkle with breadcrumbs and drizzle with olive oil
- bake for 30-40 minutes, until the top is nice and golden
- let cool down a few minutes and serve still warm, sprinkled with snipped parsley, if desired