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Cheesy Vegetable Casserole


Vegan Cheesy Vegetable Casserole

Cheesy Vegetable Casserole

Hey guys!

Can I just tell you how nice it is to have all my kitchen things out of storage, and to be cooking again? Not to mention chatting here with all of you πŸ™‚

To show you just how much I missed you all, I bring you this Cheesy Vegetable Casserole– It’s broccoli, cauliflower and sweet potato smothered in a creamy Daiya cheese sauce, covered with bread crumbs and chili powder! Did I mention it’s a bit spicy too? Yum! The cheese sauce is to die for too… scroll back up and look at that piece of cauliflower on the fork… it’s literally dripping with vegan cheeeeeese!

If the recipe below looks a little familiar, this is actually kind of an amalgamation of my Butternut Mac n’ Cheese and my Cauliflower n’ Cheese recipes. That’s right- there’s butternut in there!

That’s all I have for now- but I’ll be back next week with more. I’m thinking maybe… a breakfast pizza!? I also need to come up with some yummy appetizers for noshing during Sunday’s Patriots game. If I do something other than my Tom Brady or Wes Welker dips, I’ll be back to share it with ya! I hope you all have a wonderful weekend and GO PATS!

Vegan Cheesy Vegetable Casserole

Cheesy Vegetable Casserole (serves 5-6 hungry adults)

I used frozen broccoli and cauliflower for this recipe- if you choose to use fresh, simply cook it in the boiling water for a few more minutes. Easy-peasy!


  • 2 cups sweet potato, peeled and chopped
  • 3 cups frozen broccoli florets
  • 3 cups frozen cauliflower florets
  • 2 Tablespoons vegan butter
  • 3 Tablespoons flour
  • 2 cups So Delicious coconut milk
  • 10 oz butternut squash puree, thawed
  • 1 bag Daiya, cheddar-style
  • 3/4 cup nutritional yeast
  • 1 teaspoon sea salt
  • 3/4 teaspoon + 1 teaspoon chili powder
  • 1 1/2 cups bread crumbs
  • 1 T dried parsley
  • Cooking spray (must be canned variety)


  1. Boil salted water in a large pot, and add sweet potatoes. Boil for 8-10 minutes until they’re starting to get a little soft, then add the broccoli and cauliflower. Turn off the heat and just let it all sit in the hot water for 1-2 minutes, then drain water reserving 1 cup cooking liquid, and set aside.
  2. Melt the butter in the same (now empty) pot over medium heat, then whisk in the flour to create a roux. Stir, stir, stir for about a minute until it’s thick.
  3. Whisk in the milk and cooking liquid and continue to whisk (still over medium heat) until it’s gets thick (6-7 minutes).
  4. Reduce heat to the lowest setting and stir in the squash puree, Daiya, nooch, salt and 3/4 teaspoon chili powder. Keep stirring until the cheese is completely melted, then fold in your veggies.
  5. Coat a 9×13 inch baking dish with cooking spray, then spread the veggie mixture evenly. Top with breadcrumbs, sprinkle the parsley and the rest of the chili powder (go easier if you don’t love the heat). You might also want to add extra salt at this point (I did, ha ha). Give the whole think a light coating of the cooking spray.
  6. Bake at 350 for about 30 minutes. You’ll see the cheese bubbling around the edges. If the top isn’t browned you can move it under the broiler on low for a minute, but be careful not to burn it.


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{ 16 comments… add one }
  • Annie January 18, 2013, 8:17 am

    Welcome back! Can always count on you for scrumptious comfort food!!

    • Barb January 18, 2013, 8:30 am

      Thanks Annie- happy to be back! πŸ™‚

  • Laura January 18, 2013, 9:33 am

    I will be glued to the tv and Wes Welker this Sunday as well!! And I may try out the Wes Welker dip. It looks as yummy as he does!

    • Barb January 18, 2013, 9:46 am

      Well… I’m not sure anything looks as yummy as he does πŸ˜‰

  • Lauren January 18, 2013, 11:21 am

    OMG Yum!

    • Barb January 18, 2013, 1:47 pm


  • Epicurean Vegan January 19, 2013, 4:22 pm

    Good to have you (and your fabulous recipes) back! This looks sinful and delicious!

    • Barb January 20, 2013, 1:01 pm

      Thanks April!

  • Reia@TheCrueltyFreeReview January 19, 2013, 6:45 pm

    It’s a great week–both you and hockey are back! Don’t know which I’m excited about more…okay, it’s hockey. At least I could still talk to you during your downtime πŸ˜‰

    • Barb January 20, 2013, 1:00 pm

      Well I guess I don’t mind coming in 2nd to hockey… As long as you’ll pretend it was close πŸ˜‰

  • Meaghan | The Wicked Good Vegan January 20, 2013, 12:14 pm

    Go Pats indeed! I’m whipping up a batch of vegan Buffalo wings as we speak (type?)… Your dips also look almost as scrumptious as the boys.

    • Barb January 20, 2013, 12:52 pm

      Sounds yummy, and I LOVE the name of your blog!

  • Angie January 20, 2013, 9:01 pm

    I am definitely pinning this!

  • Sophie33 January 21, 2013, 9:19 am

    Welcome back, we missed your tasty recipes enourmesly!!

    I love this fantastic vegan cheezy recipe! πŸ™‚ MMMMMM!

    • Barb January 21, 2013, 10:42 am

      Thanks Sophie!!

  • heather January 23, 2013, 12:10 pm

    YAY! Welcome back Barb πŸ™‚ this is an awesome recipe to come back too, the first thing I noticed was how cheezy the cauliflower looked – love it!

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