Vegan summer squash casserole is a creamy, comforting dish perfect for warm days. This easy casserole is family-friendly, healthy, and bursting with savory flavors. With just a few simple ingredients, you can create a satisfying meal that everyone will love!
Table of Contents
The Best Vegan Summer Squash Casserole Recipe
Why You’ll Love This Vegan Squash Casserole
This vegan summer squash casserole combines tender squash and onions with a rich, velvety cream sauce. It’s topped with a crunchy cracker layer, making every bite a delightful experience. This dish is not only indulgent but also a fantastic way to enjoy seasonal produce. Plus, it’s quick to prepare, making it ideal for busy weeknights or potlucks.
Ingredients for Vegan Summer Squash Casserole
- 2.5 pounds yellow squash (sliced into 1/4 inch rounds)
- 1 medium sweet yellow onion (sliced into thin strips)
- 1 tablespoon vegan butter
- 1/4 plus 1/2 teaspoon salt (divided)
- 1/4 cup extra virgin olive oil
- 3 cloves garlic (minced)
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 1/4 cup all-purpose flour
- 2 cups coconut milk (carton beverage)
- 2 tablespoons nutritional yeast
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1 cup vegan crackers
- 3 tablespoons vegan butter (melted)
- Freshly ground black pepper
- 1/2 cup shredded vegan cheese (optional)
How to Make Creamy Vegan Squash Casserole
Preparing the Squash and Onions
Start by preheating your oven to 350°F. Lightly grease a 9×13-inch casserole dish to prevent sticking. In a large skillet, melt 1 tablespoon of vegan butter over medium heat. Add the sliced squash, onion, and 1/4 teaspoon salt. Sauté for 8-10 minutes until softened and fragrant. Make sure to drain any excess liquid to keep your casserole from becoming soggy.
Crafting the Velvety Vegan Cream Sauce
In a separate skillet, heat 1/4 cup of olive oil over medium heat. Once hot, add the minced garlic, thyme, and oregano, sautéing for about a minute until aromatic. Sprinkle in the flour, stirring frequently for about a minute until it turns lightly browned. Gradually whisk in 1/4 cup of coconut milk to form a smooth paste. Slowly add the remaining coconut milk while whisking continuously to avoid lumps. Incorporate 1/2 teaspoon salt, nutritional yeast, paprika, and cayenne pepper. Bring this mixture to a rapid simmer, then reduce the heat to medium-low and simmer until thickened, enough to coat the back of a spoon.
Assembling and Baking Your Casserole
Next, crush the vegan crackers into small pieces and mix them with melted vegan butter in a small bowl. Layer the drained squash and onion mixture into your prepared baking dish. Pour the creamy sauce over the vegetables, ensuring everything is well coated. Sprinkle with freshly ground black pepper, then top with the cracker mixture and the optional vegan cheese. Cover with foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cracker topping is golden brown. Let your casserole rest for 5 minutes before serving.
Tips for the Perfect Vegan Summer Squash Casserole
Ingredient Substitutions and Variations
If you want to switch things up, you can easily substitute fresh herbs with dried ones—use 1 teaspoon of dried herbs for every tablespoon of fresh. You can also replace the all-purpose flour with a gluten-free blend if needed. For a different flavor, try using unsweetened soy, almond, or oat milk instead of coconut milk.
Making it Gluten-Free
To make this casserole gluten-free, simply use a gluten-free all-purpose flour blend and gluten-free vegan crackers. If you’re in a pinch, you can omit the crackers altogether and still enjoy a delicious dish.
Storage and Reheating
Leftover vegan summer squash casserole can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat in the oven at 350°F until warmed through. You might want to add a splash of non-dairy milk to keep it creamy.
Related Recipes to try
FAQs
What ingredients do I need for vegan summer squash casserole?
To make vegan summer squash casserole, you’ll need yellow squash, onion, vegan butter, olive oil, garlic, thyme, oregano, flour, coconut milk, nutritional yeast, paprika, cayenne pepper, vegan crackers, and optional vegan cheese. Don’t forget the seasonings like salt and pepper!
How do I make vegan summer squash casserole step by step?
Start by sautéing the squash and onion, then create a creamy sauce using olive oil, garlic, herbs, flour, and coconut milk. Layer everything in a casserole dish, top with crushed crackers, and bake until golden.
Can I make vegan summer squash casserole ahead of time?
Yes, you can prepare the casserole ahead of time! Just assemble it and refrigerate until ready to bake. You might need to add a few extra minutes to the baking time if it’s cold from the fridge.
How should I store leftover vegan summer squash casserole?
Store leftover casserole in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through for a quick meal.
Conclusion
Vegan summer squash casserole is a delightful way to make the most of seasonal vegetables. For more delicious plant-based inspiration, check out our recipes on Pinterest. Whether you’re preparing a meal for family or friends, this casserole is sure to impress!
Vegan Summer Squash Casserole: A Deliciously Simple Delight
Equipment
- Blender
- skillet
- mixing bowl
- whisk
Ingredients
- 5 pounds yellow squash sliced into 1/4 inch rounds
- 1 medium sweet yellow onion sliced into thin strips
- 1 tablespoon vegan butter
- 1 /4 plus 1/2 teaspoon salt divided
- 1 /4 cup extra virgin olive oil
- 3 cloves garlic minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 1 /4 cup all-purpose flour
- 2 cups coconut milk carton beverage
- 2 tablespoons nutritional yeast
- 1 /4 teaspoon paprika
- 1 /8 teaspoon cayenne pepper
- 1 cup vegan crackers
- 3 tablespoons vegan butter melted
- Freshly ground black pepper
- 1 /2 cup shredded vegan cheese optional
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch casserole dish.
- In a large skillet, melt 1 tablespoon vegan butter. Add squash, onion, and 1/4 teaspoon salt. Sauté 8-10 minutes until softened. Drain excess liquid.
- In a separate large skillet, heat 1/4 cup olive oil. Add garlic, thyme, and oregano. Sauté 1 minute until aromatic.
- Sprinkle flour into the skillet. Cook 1 minute, stirring frequently until lightly browned.
- Whisk in 1/4 cup coconut milk to form a paste. Slowly add the remaining milk while whisking continuously to prevent lumps. Add 1/2 teaspoon salt, nutritional yeast, paprika, and cayenne pepper.
- Bring to a rapid simmer over medium-high heat. Reduce heat to medium-low and simmer until the sauce thickens enough to coat the back of a metal spoon.
- Crush 1 cup of crackers into small pieces. Mix with 3 tablespoons melted butter in a small bowl.
- Layer the drained squash and onion into the baking dish. Pour the cream sauce over the vegetables. Sprinkle with black pepper. Top with the cracker mixture and optional cheese.
- Cover with foil and bake for 15 minutes. Remove foil and bake for another 10 minutes until crackers are golden.
- Let rest for 5 minutes before serving.
Notes
– Use unsweetened, unflavored coconut milk beverage from the carton, not canned coconut milk.
– All-purpose flour can be replaced with a gluten-free all-purpose flour blend.