Veggie Potato Casserole

Here is another recipe I was skeptical about, and now I’ll be making it often for years and years! YUM!

As much as I love all of the vegan meats and cheeses out there, I have been working on cutting back on processed foods and adding more whole food recipes to my repertoire. This is one I stumbled upon a long time ago and didn’t think would be a big winner. The one thing that made me try it was the fact that all of the ingredients are very economical and easy to get if I didn’t already have them. It turns out this casserole is fantastic! It’s wonderfully spicy and cheesy, and the texture combination of the potatoes, veggies, and breadcrumbs had me craving it all week long. It’s great for a cheap, easy weeknight meal and the leftovers are great for lunches all week.

Ingredients:

• 16 oz zucchinis (2 medium)
• 16 oz russet potatoes (4 small)
• 2 garlic cloves
• 1 small yellow onion
• 3/4 cup nutritional yeast
• 3/4 cup breadcrumbs
• 1/4 cup olive oil
• 1 tsp red pepper flakes
• 1/4 tsp paprika

Method:

• Preheat your oven to 400 degrees F/200 degrees C.
• Wash and cut the zucchini and potatoes in half lengthwise twice, then into thin slices. Mince the garlic and onion.
• Add all of the ingredients to a large mixing bowl and toss to combine. Transfer to a large casserole dish.

• Bake for 40 minutes or until the veggies are cooked through. Keep an eye on it, depending on which brand of breadcrumbs you use they may burn more easily than others. Enjoy & share!

Veggie Potato Casserole

This casserole is AMAZING! I had it all week long for dinners and lunches, and it's so simple and economical to make.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course, Side Dish

Servings 8

Calories 175 kcal

Ingredients

  

1x2x3x

• 16 oz zucchini (2 medium)
• 16 oz russet potatoes (4 small)
• 2 cloves garlic
• 1 small yellow onion
• 3/4 cup nutritional yeast
• 3/4 cup breadcrumbs
• 1/4 cup olive oil
• 1 tsp red pepper flakes
• 1/4 tsp paprika

Instructions

 

• Preheat your oven to 400 degrees F/200 degrees C.
• Wash and cut the zucchini and potatoes in half lengthwise twice, then into thin slices. Mince the garlic and onion.
• Add all of the ingredients to a large mixing bowl and toss to combine. Transfer to a large casserole dish.
• Bake for 40 minutes or until the veggies are cooked through. Keep an eye on it, depending on which brand of breadcrumbs you use they may burn more easily than others.
• Enjoy & share!

Nutrition

Calories: 175kcalCarbohydrates: 22gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 86mgPotassium: 509mgFiber: 3gSugar: 3gVitamin A: 219IUVitamin C: 14mgCalcium: 39mgIron: 2mg

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