Pumpkin Vegetable Bake {gf}

pumpkin-vegetable-bake

This Pumpkin Vegetable Bake 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! 

Pumpkin Vegetable Bake | This Pumpkin Vegetable Bake is a healthy vegan side dish for Thanksgiving or any time you want to impress!

Holidays  can be very difficult for vegans as most festivities revolve around food. I have been teased numerous times about my “weird” foods that I bring 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’ve been really into my Lentil Puff Pastry Pockets). Over time family and friends have become more accepting and curious about my creations which makes the food less intimidating.  Hopefully someday everyone will see vegan food as just food and not something to be hesitant of.

Pumpkin Vegetable Bake | This Pumpkin Vegetable Bake is a healthy vegan side dish for Thanksgiving or any time you want to impress!

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 Vegetable Bake.

It is so easy to make especially if you use a vegetable spiralizer or mandolin to cup up the veggies – those tools 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 veggie bake!

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 bake.

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!

Pumpkin Vegetable Bake | This Pumpkin Vegetable Bake is a healthy vegan side dish for Thanksgiving or any time you want to impress!

Pumpkin Vegetable Bake 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 Bake | This Pumpkin Vegetable Bake is a healthy vegan side dish for Thanksgiving or any time you want to impress!

 

 

This Pumpkin Vegetable Bake is veggie-filled and a great vegan side dish for the holidays!Click To Tweet

 

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Pumpkin Vegetable Bake

Author Mary Ellen

Ingredients

  • 1 TB olive oil
  • 1/2 an onion , chopped
  • 1 c of my Pumpkin Sauce
  • 1/4 c non-dairy milk
  • 2 small zucchinis , sliced or spiralized
  • 1 c carrot , grated
  • 1.5 c broccoli florets , chopped small
  • 1/2 c gluten free (or regular) breadcrumbs
  • 1.5 TB olive oil
  • Dash of salt and pepper
  • 1 TB Vegan Parmesan (optional)*

Instructions

  1. Pre-heat oven to 350 degrees.
  2. Heat olive oil in pan. Add onions and cook about 3-5 minutes.
  3. In a bowl, mix pumpkin sauce with milk.
  4. Add pumpkin sauce mixture, onions, and vegetables to a baking dish.
  5. In a separate bowl, mix together breadcrumbs, olive oil, salt, pepper and parmesan cheese (if using) and sprinkle on top of the vegetable mixture.
  6. Bake for 25-30 minutes.

 

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Like my Pumpkin Vegetable Bake recipe? It would be so wonderful if you could give it some love by sharing it!  

40 thoughts on “Pumpkin Vegetable Bake {gf}

  1. “I LOVE Christmas but let’s hold off and focus on Thanksgiving first.” Yep! I actually think we can wait until December 1st. But that’s just me 😉
    How could they not like your food?? It sounds awesome! This dish is gorgeous!
    Looking forward to your main dish recipe!

    1. Kimmy, Matt and I actually decorate for Christmas the day after Thanksgiving (because we both always have off that day) so maybe we’re even pushing it a little too lol. But to have decorations up already, let’s get real!

      Thanks so much Kimmy, I hope everyone really likes it!

  2. How unexpected and lovely!!!!! The flavors in this are so nice. I basically just make my vegetarian stuff, serve it and don’t tell em. 🙂 After they eat it and like it, I’ll spill the beans. 🙂

  3. Oh I love all the photos of this 🙂 We don’t have thanksgiving over here but I think I still have to make this! 😛 It looks and sounds so very tasty 😀 Thanks so much for sharing… looking forward to see what else you have planned!

    1. Yes, mashed potatoes are actually my favorite too. I was never much of a meat eater even before going veg so my Thanksgiving plate was always piled high with mashed potatoes!

    1. Hi Kathryn, thank you so much! That means a lot. 🙂

      I’m sorry but right now I’m not doing nutritional info for my recipes as I just don’t have the time. Recipe testing, writing, photography and publishing takes so many hours a week that it is too just too hard for me to fit in doing the nutritional information as well – at least for now.

      You can check nutritional information with the My Fitness Pal online tool. You can add the ingredients and it will give you a list of your nutrients for any meal.

      I really hope you enjoy the vegetable bake!

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