Ingredients:

  • 2 medium zucchinis (courgettes), sliced
  • 2 medium potatoes, thinly sliced
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup of your favorite vegan cheese, grated (optional)
  • 1 cup unsweetened almond milk (or any plant-based milk of your choice)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a baking dish with a little olive oil and set aside.
  2. In a large bowl, combine the sliced zucchini, potatoes, onion, minced garlic, and olive oil. Toss everything together until the vegetables are evenly coated with the oil.
  3. Season the vegetable mixture with dried thyme, salt, and pepper. Toss again to distribute the seasonings evenly.
  4. Arrange half of the vegetable mixture in the greased baking dish, spreading it out into an even layer.
  5. Sprinkle half of the grated vegan cheese over the layer of vegetables.
  6. Repeat with the remaining vegetable mixture and vegan cheese.
  7. In a separate bowl, whisk together the almond milk and nutritional yeast until well combined. Pour this mixture evenly over the vegetables in the baking dish.
  8. Cover the baking dish with aluminum foil and bake in the preheated oven for 40-45 minutes, or until the vegetables are tender when pierced with a fork.
  9. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
  10. Once done, remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.
  11. Serve hot as a main dish or a side dish. Enjoy your Vegan Zucchini and Potato Bake!

Introduction: Indulge in the harmonious blend of flavors and textures with our Vegan Zucchini and Potato Casserole recipe. Perfect for both casual weeknight dinners and elegant gatherings, this dish combines the earthy goodness of zucchini, the comforting warmth of potatoes, and a medley of aromatic spices. Not only does it tantalize the taste buds, but it also nourishes the body with essential nutrients, making it a wholesome addition to any meal repertoire.

Ingredients:

  • 4 medium zucchinis, thinly sliced
  • 4 medium potatoes, peeled and thinly sliced
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 1 cup vegetable broth
  • 1 cup almond milk (or any non-dairy milk of choice)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons all-purpose flour
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a large baking dish with olive oil or cooking spray and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sliced onions, sautéing until onions turn translucent and garlic becomes fragrant, about 3-4 minutes.
  3. Add thinly sliced zucchini and potatoes to the skillet, along with dried thyme, dried oregano, paprika, salt, and black pepper. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
  4. In a separate bowl, whisk together vegetable broth, almond milk, nutritional yeast, and all-purpose flour until smooth and well combined.
  5. Transfer half of the cooked zucchini and potato mixture into the greased baking dish, spreading it out evenly. Pour half of the liquid mixture over the vegetables.
  6. Layer the remaining half of the zucchini and potato mixture on top, followed by the remaining liquid mixture. Ensure the vegetables are evenly coated.
  7. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
  8. After 30 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the vegetables are tender.
  9. Once done, remove the casserole from the oven and let it cool for a few minutes before serving.
  10. Garnish with freshly chopped parsley before serving. Enjoy the delightful flavors and comforting warmth of this Vegan Zucchini and Potato Casserole!

Nutritional Information (per serving):

  • Calories: 210
  • Total Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 380mg
  • Total Carbohydrates: 38g
  • Dietary Fiber: 6g
  • Sugars: 6g
  • Protein: 8g

SmartPoints® Value: 6

Conclusion: Elevate your culinary experience with our Vegan Zucchini and Potato Casserole, a dish that not only delights the palate but also nourishes the body. Packed with wholesome ingredients and bursting with flavor, this casserole is a testament to the endless possibilities of plant-based cooking. Whether you’re a seasoned vegan or simply looking to incorporate more meatless meals into your diet, this recipe is sure to become a favorite in your household. Serve it as a main course or as a side dish alongside your favorite entrees for a truly satisfying dining experience.