EDDIE'S SQUASH AND PEPPER CASSEROLE

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Eddie's Squash and Pepper Casserole image

This vegan casserole is full of color! The sauce used has a wonderfully creamy texture and taste. An extremely healthy take on the classic macaroni casserole.

Provided by Eddie Mars

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h33m

Yield 6

Number Of Ingredients 20

1 ½ cups whole wheat elbow macaroni
1 small buttercup squash, cut into 1/2-inch cubes
1 acorn squash, cut into 1/2-inch cubes
1 yellow onion, chopped
2 Fresno chile peppers, diced
2 green chile peppers, diced
2 slices whole wheat bread, cubed
1 (15 ounce) can cannellini beans, drained and rinsed
1 ½ cups soy milk
1 cup vegetable stock
7 mushrooms, diced
1 lemon, juiced
3 tablespoons tahini
2 tablespoons olive oil
2 tablespoons white miso paste
2 tablespoons nutritional yeast
3 teaspoons chile powder
1 teaspoon dried sage
½ teaspoon ground cayenne pepper, or to taste
ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place macaroni in a casserole dish.
  • Place 2 cups chopped buttercup squash and acorn squash in a microwave-safe bowl. Microwave until tender, about 90 seconds. Transfer to the casserole dish. Repeat with the remaining portions of chopped squash. Add 3/4 of the chopped onion, Fresno chiles, and green chiles; mix well. Sprinkle bread evenly on top of the vegetables.
  • Place the remaining chopped onion, beans, soy milk, vegetable stock, mushrooms, lemon, tahini, olive oil, miso paste, nutritional yeast, chile powder, sage, and cayenne pepper in a blender. Blend until creamy. Pour sauce over the bread and vegetables until thoroughly doused. Season with black pepper.
  • Bake in the preheated oven until lightly browned and bubbling, 35 to 40 minutes.

Nutrition Facts : Calories 410.4 calories, Carbohydrate 69.3 g, Fat 11.7 g, Fiber 13.8 g, Protein 15.5 g, SaturatedFat 1.6 g, Sodium 519.6 mg, Sugar 11.9 g

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