Recipe: Squash Casserole (Vegan, Oil-Free, Plant-Based)

Check out the blog post to get a printable recipe: http://bit.ly/KrockCasserole

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Before we switched to a whole food, plant-based diet, one of our favorite holiday dishes was a squash casserole Brian’s mom used to make a lot. Although squash is one of the main ingredients, it was not exactly the most healthy dish. I thought it would be fun to try to recreate our own version and personally, I think it turned out great!

The casserole is topped with a stuffing/dressing, so of course we started out with a spice blend to replicate those flavors. We ended up with an amazing combination of poultry seasoning, thyme, sage, rosemary, marjoram, black pepper and nutmeg.

The most difficult part of this dish to re-create was definitely the “sauce.” The original recipe calls for cream of chicken soup and sour cream. We recently started experimenting with silken tofu, so we thought we’d give that a try. Along with the tofu, the final sauce includes red lentils and cashews to help thicken it, along with Better Than Bouillon for a really nice flavor. We like to make the sauce the day before and let it thicken up in the refrigerator over night. Just try not to eat all of it because this sauce is TASTY!



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OTHER LINKS YOU MIGHT ENJOY:

How We Handle The Holidays - http://bit.ly/KrockHolidays
How We Got Started On Our WFPB Weight Loss Journey - http://bit.ly/KrockPotatoes
How We Lost 270 Pounds - http://bit.ly/KrockWeightLoss
What We Eat In A Day For Weight Loss - http://bit.ly/KrockWhatWeEat

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NOTE: We are not doctors, dietitians or nutrition experts. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet. (Read more at http://bit.ly/KrockDisclaimer)

Видео Recipe: Squash Casserole (Vegan, Oil-Free, Plant-Based) канала Krocks In The Kitchen