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!
Holidays can be very difficult for vegans because most festivities revolve around food. I have been teased numerous times about the vegan food 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 really enjoyed my Lentil Puff Pastry Pockets last Thanksgiving). 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 in a Casserole
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 Casserole.
It is so easy to make especially if you use a vegetable spiralizer or mandolin to cut 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 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!This Pumpkin Vegetable Bake is veggie-filled and a great vegan side dish for the holidays!Click To Tweet
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!
- 1 TB olive oil
- 1/2 an onion chopped
- 1 c 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 breadcrumbs (or regular if not GF)
- 1.5 TB olive oil
- Dash of salt and pepper
- 1 TB Vegan Parmesan (optional)*
- 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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