Vegan Squash and Asparagus Casserole

One of the many reasons I love the Farmer’s Market is getting produce that I normally wouldn’t buy, and finding something new to make with it.

I just happened to have a huge summer squash that I needed to find something yummy to make and this Vegan Squash and Asparagus Casserole is the perfect solution.

However, I almost waited too late to transform my Farmer’s Market treasure into a tasty creation.

My poor little squash was about to have a date with the garbage can so I had to move quickly.

I also had some asparagus that I had bought to juice, but hadn’t worked up enough courage to do that yet, so the asparagus was about to join the squash in the dreaded garbage.

Luckily, I already had all the other ingredients on hand.

This was such an easy vegan recipe to make – the part that took the longest was cutting up the vegetables.

After that was done, it was just a matter of mixing everything else together.

Feel-Good-About-What-You-Eat

5 Fast Facts About Squash:

  • excellent source of Vitamin A, Vitamin C and magnesium
  • full of antioxidants
  • high fiber content
  • 135 mg of beta carotene
  • 2,400 mg of lutein (eye health)

5 Fast Facts About Asparagus:

  • high in antioxidants
  • anti-inflammatory properties
  • effective diuretic
  • high in folate  – 66% RDA
  • high in vitamin K – 114% RDA

5 Fast Facts About Onions:

  • rich source of healthy sulfur compounds
  • excellent for cardiovascular health
  • inhibits bone loss in women
  • reduces blood pressure
  • lowers blood cholesterol levels

5 Fast Facts About Garlic:

  • regulates blood sugar levels
  • lowers high blood pressure
  • contains antibacterial and analgesic properties
  • antiviral
  • can lower cholesterol levels

5 Fast Facts About Olive Oil:

  • lowers blood cholesterol levels
  • rich in antioxidants
  • improves bone mineralization and calcification
  • excellent protection from heart attack and stroke
  • anti-inflammatory benefits

5 Fast Facts About Pink Himalayan Salt:

  • contains 84 minerals
  • unrefined, unprocessed, raw
  • promotes stable pH balance in cells
  • controls water levels in the body
  • aids digestion and facilitates better nutrient absorption

I am not even lying to you when I tell you that the mixture was so good right before you bake it, that you could almost eat it uncooked.

It really, really tasted like potato salad!  You just ~have~ to promise to take a taste before you put it in the oven.

The cheesy mixture combined with the golden brown bread crumbs are to die for!

It’s a perfect summer side dish and was a hit with my family!

 

Vegan-Squash-and-Asparagus-Casserole

 

Vegan-Squash-and-Asparagus-Casserole

 

Vegan-Squash-and-Asparagus-Casserole

 

Vegan-Squash-and-Asparagus-Casserole

 

Vegan-Squash-and-Asparagus-Casserole

 

Vegan-Squash-and-Asparagus-Casserole

 

Vegan-Squash-and-Asparagus-Casserole

 

Vegan Squash and Asparagus Casserole

www.thehealthyfamilyandhome.com The Healthy Family and Home

Ingredients

For the topping

  • 1/2 cup bread crumbs
  • 1/2 cup vegan mozzarella style shreds (Daiya brand)

For the vegetable mixture

  • 1 - 2 cup organic yellow squash (peeled and cubed)
  • 1 - 2 cup organic asparagus (diced)
  • 1 tablespoon organic extra virgin olive oil
  • 1 tablespoon vegan butter
  • 1/2 Large organic onion
  • 1/4 teaspoon pink himalayan salt
  • 1/4 cup vegan mayonnaise
  • 1 1/2 cup vegan mozzarella style shreds (Daiya brand)
  • 1/4 cup bread crumbs
  • 1 clove garlic

Directions

Step 1 Peel and cube the squash then cut the onions and asparagus into small pieces.

In a large bowl, mix the cubed squash, asparagus, onions, garlic, olive oil, butter, shredded vegan cheese, bread crumbs, pink himalayan salt and vegan mayonnaise until well combined.

Put mixture in a 8 x 8 glass baking dish.

Sprinkle bread crumbs and shredded vegan cheese on top.

Bake at 350 degrees for approximately 25 - 30 minutes or until golden brown and bubbly.

Serve immediately (best when hot).

Enjoy!

Note

Recipe inspired by:  https://sites.google.com/site/riceandbeansprintablerecipes/italian-ish-squash-casserole


Simple Meal Planning - Plan to Eat

 

 

 

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Comments

  1. Angel says

    Amazing! Used sweet potato instead because my squash went bad. Didn’t have Himalayan sea salt either, but it turned out lovely anyway :) Thanks!!!

    • Karielyn says

      Hi Angel! That was a great idea to use sweet potato, I bet it was really good!

      It’s ok to use another type of salt, I just like to use the himalayan salt because it is unrefined and contains 84 minerals.

      If you ever have a chance to get some it tastes ~so~ much better than iodized salt and is so much healthier for you.

      It’s a little more expensive that the regular salt but definitely worth it.

      Thanks so much for trying the recipe and leaving me feedback…I really appreciate it :)

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