Healthy Vegan Brunch Casserole Recipe | Summer Storm

Hi guys! Today I’m showin’ ya how to make a super fricken healthy, but delicious breakfast/brunch casserole. This casserole is filled with potato, lots of greens, and a cheezy butternut squash sauce. It is super easy to make, just takes a little bit of extra time, but then you’ve got leftovers for days!

CHEEZY BUTTERNUT SQUASH SAUCE RECIPE (*This sauce will taste very strong on it’s own, but that is because we are not seasoning the other casserole ingredients at all, so it balances everything out in the end.)
-2 1/2 c butternut squash, cooked (It’s about 1 butternut squash, but you need to measure it after it’s been cooked.)
-1 1/2 c plain non-dairy milk of your choice (I used unsweetened almond milk)
-2 tbsp lemon juice
-1 tbsp + 1 tsp tomato paste
-1 tbsp + 1 tsp sweet white miso paste
-1/4 c nutritional yeast
-1 tsp cornstarch
-1/2 tsp nutmeg
-1/2 tsp garlic powder
-1/2 tsp onion powder
-2 tsp kosher or sea salt
-1 tsp ground black pepper
-Preheat the oven to 350 degrees fahrenheit.
-Cut the butternut squash in half the long way, and scrape out the seeds and discard them.
-Lightly spray the insides of the squash with any oil of your choice, and lightly season with salt and pepper.
-Place the inside “flesh” of the squash down on a parchment lined baking sheet and bake for 1 hour.
-Allow to cool for 10 minutes.
-Scrape out the inside of the squash, measure the amount listed in the ingredients, and place in a blender along with the rest of the ingredients.
-Blend until super smooth.
-Set a side while you prepare the rest of the casserole.

-1 tbsp oil of your choice (I used coconut oil)
-1 yellow onion, small diced
-6 garlic cloves, minced
-1/2 bag fresh kale (About 3 large handfuls)
-1 c frozen spinach, thawed
-1 c frozen collard greens, thawed
-3 c frozen, shredded potato, thawed
-1 15oz can of cannelini beans
-2 tbsp water
-In a large pot, add the coconut oil, on a medium heat.
-Add the yellow onion and saute for about 3 minutes, just until slightly softened and translucent.
-Add in the garlic and saute for another minute.
-Add in the kale and stir until well combined. Add the water, stir, and cover. Allow to cook for about 2 more minutes, until the kale has shrunk to half of it’s original size.
-Turn the heat up to medium-high.
-Add in the spinach, collard greens, potato shreds, and the white beans, stirring until evenly mixed. Cook for about 3 minutes.
-Add in all of the cheezy butternut squash sauce and stir until well combined. Turn off heat.
-Lightly spray a 9×9 baking dish, and pour in all of the casserole, spreading evenly.
*Optional, but highly recommend, top the casserole with vegan cheddar cheese. I used the brand Follow Your Heart and I used probably about 3/4 c.
-Cover the casserole dish with tin foil, and bake for 40 minutes.
-Take the foil off and bake for another 15 minutes.
-Turn the broiler on high and broil for about 2 minutes.
-Allow the casserole to cool for at least 10 minutes, to let it set up.

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One Response

  1. Always Thinking December 7, 2017

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