Nina’s Fall Casserole

This is one of my favourite comfort meals. It’s healthy, nutritious and delicious! And the great thing is, you can play with the ingredients. For example, sweet potato works great as well if you don’t have a pumpkin. You can add a layer of mushrooms etc.

Ingredients:
2 medium potatoes
1/4 butternut pumpkin (or sweet potato)
1 courgette
1 tbsp oil

For sauce:
100 g raw cashews
300 g silken tofu
1/2 cup water
1/2 cup nutritional yeast
1 tsp mustard
salt
pepper
chilli powder (pinch)
garlic powder (pinch)

Method:
Preheat the oven to 220 C
Soak the cashews for about 10 min
Thinly slice the veggies
Prepare the sauce: blend the cashews and water, add tofu and spices until smooth and creamy.

Oil the baking dish and add a layer of potatoes followed by a layer of sauce just to cover them. Do the same with the pumpkin and finally courgette. Leave some fresh sauce to serve.

Bake for 40 - 45 minutes lowering the temperature to 180 after 30 minutes. Serve with a salad of choice. Enjoy!

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Nina Vukas

You can find Nina growing veggies or preparing delicious plant-based meals when she’s not leading or preparing Teacher Training programs. She often shares the recipes on her @ninasplantbasedkitchen Instagram or Nina’s Plant-based Kitchen blog.

”I baked cakes with my mom before I could reach the stove and had to learn my way around the kitchen from an early age. I stopped eating meat when I was 18 and prepared meals for myself. I was always an intuitive cook; I would open the fridge and pantry and develop a recipe. But, becoming vegan woke up the creativity and a need to go deeper, so I took a few vegan cooking courses, which helped my techniques and creativity.”