I cook for a big family and live on leftovers, so I double most recipes, including this one. My kids had so many second-helpings of creamy vegetable casserole that there was nothing left for lunch today. Good for them, bad for me. 

Creamy vegetable casserole is true comfort food, and yet it’s the pinnacle of a whole food planted based meal. It’s very low budget as you can use whatever vegetables you have on hand, mixing fresh, frozen and canned supplies. Creamy vegetable casserole is simple, fast, warm and delicious. The secret here is in the creamy, filling and flavorful sauce. Top with bread crumbs, baked garlic tofu and fresh herbs and you’ve got a culinary masterpiece. 

This recipe was inspired by Molly at http://www.cleanfooddirtygirl.com. I cannot say enough about her meal plans. Every week, I get a shopping list, step-by-step batch-cooking instructions, and every meal is the best ever. Check her out!

Print Recipe
Creamy Vegetable Casserole
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness. See more at colleenkachmann.com
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Basically, you need 6-7 cups of chopped vegetables. Follow my recipe or substitute with what you have. Reduce cooking times for frozen, canned and leafy greens.
  2. Saute garlic, mushrooms, red bell pepper and onions with a few tablespoons of water to prevent sticking for 6-8 minutes. Add kale and frozen peas, cook for 1-2 minutes and remove from heat.
  3. Blend cashews, beans, water, garlic, yeast flakes, lemon juice, onion powder, thyme, salt and pepper for several minutes until creamy and smooth.
  4. Based on your preferences, simply pour cream sauce over vegetables and serve from the skillet. Top with garlic tofu, bread crumbs, croutons and fresh or dried herbs of choice. For a traditional presentation, transfer vegetables and cream sauce to a casserole dish, top with bread crumbs and garlic tofu and bake uncovered at 400 degrees until casserole is toasty on top and heated through the middle. Add fresh or dried herbs and serve.
Print Recipe
Baked Garlic Tofu
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness. See more at colleenkachmann.com
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.
  2. Squeeze excess liquid from tofu and wrap in a thick dish towel. Place something heavy on top. Allow at least 10 minutes for the tofu to dry out as much as possible.
  3. Cut tofu into small chunks. Smaller chunks will be more flavorful and chewier than large chunks. Place in a medium size bowl.
  4. Add tamari, vinegar, coconut aminos and garlic to blender. Blend on high until frothy and smooth. Pour mixture over tofu chunks and stir. Allow mixture to sit for a few minutes, stirring periodically to maximize the absorption of the marinade. Transfer to baking sheet.
  5. Bake for 45 minutes, stirring every 10-15 minutes so that tofu cooks evenly.
Print Recipe
Homemade Croutons
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness. See more at colleenkachmann.com
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Whisk vinegar, water and spices in a small bowl.
  3. Chop or tear bread into small chunks. Drop into the marinade and stir until all chunks are coated.
  4. Bake for 15 minutes, stirring periodically to ensure they don't burn. Remove from oven when they are crispy.
  5. Store extras in a sealed container in the refrigerator. Add to anything and everything.