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When it comes to easy healthy meals casseroles take the price. We are not shy to show our love for them and admit that casseroles have a special place here at vegan.io. We have a Pumpkin Casserole recipe to show you why.
We've said it before, casseroles are extremely easy to make and they are very practical when it is time to feed the crowds. Casserole night is a thing at home, and we all love it. That's why I try to come up with different recipes like this pumpkin casserole to mix things up every once in a while.
Usually, my casserole recipes are just a bunch of veggies thrown into a dish and everything cooks in the oven. For this pumpkin casserole we do have to sauté some of the veggies before stacking them up in the oven dish. All the vegetables will be properly cooked and it will bring out the flavours so much more.
Pumpkin is the star of this casserole. You can use whatever kind you prefer or the one that's easily available to you. You need to wash it really well and slice it as thin as you can. But beware, the skin can be pretty thick and hard to cut trough so be really careful here and try to use the best knife you have.
Pumpkin, any kind, is among my favourite vegetables. Whenever I add this vegetable to my recipes they turn out so heartwarming and comforting. I think that's why we love this pumpkin casserole so much.
Personally, I also love pumpkin because of how healthy it is. You get so many antioxidants, vitamins, and minerals from it. So if you have kids, you can always rely on pumpkin to get some healthy veggies in their diet.
I managed to sneak some spinach in this pumpkin casserole. I wanted to make it healthier and get a dose of dark leafy greens in the mix. The pumpkin and its flavour will distract everyone, all those picky eaters out there will never know!
We only need a sauce to help us bind all the veggies together. The sauce is what really makes this dish and adds a creamy texture to our delicious pumpkin casserole. It is very easy to make, just blend all the ingredients together and pour it on top of the veggies.
I was going to add vegan cheese to the sauce but instead I decided to make it from scratch. Vegan cheese is becoming easier to find but there are some places that are still catching up.
I wanted to showcase that we are not missing out if we can't find these options at the store. In this case, the roasted nut flavour replaces the need for vegan cheese and all the ingredients we are using will give us that nice creamy texture we are after.
That's all you need for this beautiful pumpkin casserole! Some sunflower seeds sprinkled on top will make it even prettier. Let it cook and get ready for another amazing dinner! I you like this recipe also try out our Easy Sweet Potato Casserole with Kale.
For the vegetables
For the sauce
Total servings 4
|Amount Per Serving|
|Calories 419||From Fat 225|
|% Daily Value*|
|Total Fat 25g||38.4%|
|Saturated Fat 2g||10.3%|
|Trans Fat 0g|
|Total Carbohydrate 53g||17.7%|
|Dietry Fiber 19g||77.5%|
|Vitamin K2 0µg||0%|
|Vitamin A 28.17µg|
|Vitamin B-12 9.74µg||162.3%|
|Vitamin B-6 12.91mg||645.7%|
|Vitamin C 65.82mg||109.7%|
|Vitamin D 27.51IU||6.9%|
|Vitamin D3 0.66µg|
|Vitamin E 12.3mg||41%|
|Vitamin K1 425.39µg||531.7%|
|Folic Acid 0µg|
|Pantothenic acid 2.6mg||26%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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