Layered Vegetable Casserole (Everything but the kitchen sink!) with Vegan Cheese Sauce
A delicious warm veggie casserole for fall
This easy casserole helps you use up any veggies you have on hand. The cheese is not really cheese but a sauce made from brewer’s yeast and almond or rice milk. It is delicious and a good source of protein, folate and potassium!
Use what ever veggies you like such as:
Mushroom, kale, spinach, eggplant, collard greens sweet potato, celery,
zucchini, radish, etc., chopped or diced
- Saute 1 onion and 2 cloves garlic in coconut oil or butter for 5 minutes
- Add veggies and saute for 3 or 4 minutes with onion and garlic
- Salt, pepper and favorite herbs to taste
- Cheese sauce:
- 1 cup rice, almond or coconut milk (unsweetened)
- 1 cup brewers yeast flakes
- 2 Tbs. flour (gluten free if desired, such as garbanzo or rice flour)
Heat the liquid, stir in flour to dissolve and add brewers yeast. Cook 1 minute or to blend.
Pour over veggie mix.
Cook at 350 for 30 to 40 minutes.
