Summer is the best time for yellow squash casserole southern style. This traditional dish can easily be converted into a vegan side dish with a few minor changes. So good even the kids will love it!
vegan squash casserole
- 1 tbsp freshly ground flax seed powder
- 2 lbs yellow squash
- 1 small onion
- ¼ stick margarine
- ½ cup almond milk
- 1 tbsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 2 cups bread or cracker crumbs (ck package for contents)
- 2 cups grated vegan cheese
- In a small cup mix 1 tbsp freshly ground flax seed powder with 3 tbsp of room temperature water and beat well with a fork.
- Place mixture in refrigerator for one hour.
- Wash 2 lbs of yellow squash.
- Remove ends of yellow squash with sharp knife and cut into bite size cubes.
- Cut ends of onion, peel off outer layers and mince onion.
- Place yellow squash, onion and margarine in pot covered with water or steam if preferred.
- Cook until squash is tender.
- Drain squash and onions well.
- Prepare a casserole dish by spraying with a vegetable cooking spray.
- Preheat oven to 375 degrees.
- Place in large mixing bowl.
- Add flax seed powder, which should now be the consistency of a well beaten egg.
- Add ½ cup of almond milk, garlic powder, salt, pepper, bread or cracker crumbs and 1/12/ cups of the vegan cheese.
- Mix ingredients well with hands. Yes, come on get your hands into the mixture!
- Place ingredients in casserole dish and cover with remaining ½ cup of grated vegan cheese.
- Bake until cheese bubbles and starts to turn golden along the edges.
If you have questions about using flax seeds in recipes, please refer to a previous article that I wrote titled, "Substitute Flax Seeds for Eggs When Baking." The almond milk adds a welcomed nutty taste to the recipe. You may have to experiment with several vegan cheeses to find one that your family likes. If your family does not like garlic, experiment with italian seasonings or just use salt and pepper.