This Pumpkin Casserole is a great way to put a veggie-filled dish on the table. It’s so creamy and tasty that no one will even realize how healthy it is!
Holidays can be very difficult for vegans because most festivities revolve around food. I used to be teased about the plant-based food that I brought to the table…but I never let it get me down!
The good news is that my family members who decide to try my dish really like the food I bring (they really love my Lentil Puff Pastry Pockets and Creamy Cauliflower Mashed Potatoes with Shiitake Mushroom Gravy on Thanksgiving).
Over time family and friends have become more accepting and curious about my creations which makes the food less intimidating to others.
Lately, more and more people are really interested in trying all of my food. They ask questions and have loved so many of my recipes.
This year I wanted to step up my game and bring some extra tasty recipes that I have created myself to impress the family. Today I’m sharing a dish that I think everyone will really enjoy – my Pumpkin Casserole with veggies.
This pumpkin casserole is so easy to make especially if you use a vegetable spiralizer or mandolin to cut up the veggies – those are two of my must have plant-based tools that save me hours of chopping frustrations in the kitchen. And because so many people loved my Pumpkin Pasta sauce I thought I’d use it as a base for the pumpkin casserole!
The creaminess of the sauce and all round tastiness will make anyone forget that this dish is vegan (and healthy). Adding the breadcrumbs really tops it off well and adds that little crunch needed for any good veggie casserole.
Pumpkin Vegetable Casserole Nutrition
Like I said in my pumpkin pasta post, the sauce is loaded with beta-carotene from the pumpkin! Beta-carotene can be converted to Vitamin A in our bodies which aids in vision health as well as a healthy immune system.
Add in those veggies and you add fiber and lots of other vitamins like vitamin C from the broccoli and zucchini and even more beta carotene from the carrots!
Pumpkin Vegetable Casserole
This Pumpkin Vegetable Casserole is a great way to put a veggie-filled dish on the table. And it's so tasty that no one will even realize how healthy it is!
Pre-heat oven to 350 degrees.
Heat olive oil in pan. Add onions and cook about 3-5 minutes.
In a bowl, mix pumpkin sauce with milk.
Add pumpkin sauce mixture, onions, and vegetables to a baking dish.
In a separate bowl, mix together breadcrumbs, olive oil, salt, pepper and parmesan cheese (if using) and sprinkle on top of the vegetable mixture.
Bake for 25-30 minutes.
Easy make ahead tip: you can enjoy some of my pumpkin pasta a night or two before and save half the sauce for this pumpkin vegetable bake. Two easy dishes in one for the week!
*Nutrition info does not include sauce
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Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who helps clients regain their energy, confidence and health by adapting and enjoying a plant-based diet. By uniting her functional nutrition education with her passion for plants and mindfulness, Mary Ellen offers a completely holistic and science-based approach to designing a healthy, plant-based life. When she’s not reading up on the latest nutrition research, you can find Mary Ellen doting on her two rescue shih tzus, creating the perfect vegan mac & cheese, or exploring the world with her husband.