This recipe has been adapted from The Really Useful Ultimate Student Vegetarian Cookbook by Helen Aitken; I veganized it to make it more body friendly, and amped up the veges and the sauce a little.
This casserole rules, it’s perfect winter food and is easy as fuck to make. Pair it with some lightly salted boiled/steamed broccoli, or courgettes in fresh tomato sauce.
Winter Vegetable Casserole
1 med potato
1 med carrot
100g pumpkin, peeled
1 small onion, diced
1 tbsp Olivani (or any other non-dairy butter substitute; Olivani is my fav)
2 tbsp flour
3/4 cup rice milk (or soy)
1/4 tsp ground nutmeg
1 tsp dried herbs of your choice (e.g. basil, oregano, marjoram)
1 tbsp olive oil
sea salt & fresh black pepper, to taste
1/2 cup fresh breadcrumbs
50g roasted cashews, roughly chopped (I sub. whatever is on hand)
Preheat oven to 180 C.
Cut pumpkin in large bite size pieces and potato and carrot into smaller pieces. Cook vegetables in a large pan of boiling water for 8 minutes or until just tender. Drain, season with salt, pepper and dried herbs, then arrange cooked veges in bottom of a generously oiled baking dish.
Melt Olivani in saucepan over low heat. Add flour slowly, whisking constantly until mixed well. Remove from heat and very gradually stir in milk, whisking to make sure no lumps form. Return pan to heat, bring mixture to boil over med-low heat, stirring constantly, until sauce begins to thicken. Add nutmeg, and salt and pepper. Stir until sauce reaches desired consistency (if it gets too thick thin it out with a little extra milk). Reduce heat to very low.
Heat olive oil over med heat in small pan; cook onions 2 minutes, until translucent. Add to sauce.
Pour sauce mixture evenly over vegetables.
To make crumble topping: Combine breadcrumbs and cashews. Sprinkle evenly over vegetable mixture.
Bake for 30 minutes or until golden.