This is a delicious casserole that works not only for people who are vegan or gluten-free, but it’s always great to have one day a week where you are not eating meat, and this still comes with some protein packed in there so you get the macros you need too!
What you’ll need:
1 head cauliflower
1/2 butternut squash
1/2 cup pumpkin puree
3/4 cup soy milk
1 cup vegan cheese
1 pinch to taste: salt, pepper, nutmeg, chipotle chilli
1 tbsp each rosemary, parsley, thyme
1 tbsp gluten-free breadcrumbs
Start with 1 whole cauliflower and 1/2 butternut squash, chop it all up and boil for 8-10 minutes.
Meanwhile we begin making our “cheese sauce” with 1/2 cup organic pumpkin puree (not pumpkin pie filling!) 3/4 cup soy milk, and a giant 1 cup of your favorite vegan cheese substitute. I never would have used “fake cheese” in the past, but you really can’t tell the difference and these days there are so many options available in all the grocery stores!
Once the cheese starts melting add your salt, pepper, chipotle chilli, nutmeg, and herbs. Cook 10 minutes or until smooth like any cheese sauce!
Strain the cauliflower and pumpkins and move it into a casserole pan, pour the cheese sauce on it, mix it all together, then top it with a little more of the cheese and some gluten-free breadcrumbs!
Bake at 375° for 15-20 minutes, then broil 2-3 minutes or until golden brown.
Want to know the best part? This is deliciously filling and guess how many calories? Check it out and you’ll be making this a part of your fall menu for sure!