Vegans rejoice! Because you no longer have to starve at a church social or a pot luck party, you can make my vegan curried squash casserole, the ultimate Southern classic… veganized. Once the party guests see you walking through the door with this miraculous casserole, all sins will be forgiven, well except gluttony, because you may want to have more than one helping of this scrumptious, cheesy casserole with the buttery crunchy topping…ha, ha. This family friendly recipe is easy to make as a side or main dish served with a salad and it’s a great way to get your kids to eat their vegetables because it’s that good.
Vegan Curried Squash Casserole
This creamy vegan squash casserole has just a touch of curry to give this classic Southern pot luck fare a twist
Ingredients
- 2 large yellow squash, ends trimmed and sliced into half moons
- 2 large zucchini, ends trimmed and sliced into half moons
- 1 medium onion, cut in half and sliced
- 2 tbsp olive oil
- 1/2 tsp coarse black pepper
- 1/2 tsp kosher salt
- 1/2 tsp smoked paprika
- 2 tsp chopped garlic
- 1 cup vegan sour cream
- 1/2 cup vegan mayo
- 1/4 cup almond or other plant based milk
- 2 1/2 tbsp yellow curry powder
- 2 tbsp nutritional yeast flakes
- 1 1/2 cups shredded cheddar style vegan cheese (reserve 1/2 cup for topping)
Cracker Crumb Topping
- 1 1/2 cups vegan cracker crumbs, about 16 crackers ( I used “social Snackers”) by Trader Joe’s but Ritz are actually vegan as well)
- 3 tbsp melted vegan butter
Instructions
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Preheat oven to 350 degrees and spray a casserole dish with cooking spray and set aside
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Heat the olive oil in a large skillet to medium/high on the stove top
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Add the yellow squash, zucchini, onion, pepper, salt & paprika and sauté until tender for 10 minutes, stirring occasionally. Halfway through, stir in the chopped garlic, once squash is done, set aside to cool a bit.
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While squash is sauteing, in a large bowl mix together the vegan sour cream, vegan mayo, vegan milk, curry powder, nutritional yeast and 1 cup of vegan cheddar style cheese
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Add the squash mixture and stir until well blended and pour into a casserole pan
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for the Cracker Crumb Topping, put the crackers in a seal-able bag and crush with a rolling pin into small pieces & crumbs, combine with melted butter
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Sprinkle the remaining ½ cup of vegan cheddar style cheese over the top and evenly sprinkle the cracker crumb topping over that
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Place in the preheated oven uncovered for 25 to 30 minutes until golden brown
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