Vegan Buttery Buffet-Style Casserole
Introduction
Today, let's embrace the heartwarming and satisfying essence of a buttery buffet with a vegan twist. This recipe combines the richness of vegan butter with an array of spices and textures, creating a comforting dish that's perfect for any day.
Ingredients
- 2 cups of diced potatoes
- 1 cup of chopped carrots
- 1 cup of chopped celery
- 1/2 cup of finely chopped onions
- 3 cloves of garlic, minced
- 2 tablespoons of vegan butter
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of dried thyme
- 1/2 teaspoon of smoked paprika
- 2 cups of vegetable broth
- 1 cup of coconut cream
- 1 tablespoon of nutritional yeast
- 1 tablespoon of cornstarch mixed with 2 tablespoons of water
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the vegan butter over medium heat.
- Add onions and garlic, sauté until they start to soften.
- Add potatoes, carrots, and celery to the skillet, cook for about 10 minutes, stirring occasionally.
- Season with salt, pepper, thyme, and smoked paprika.
- Pour in the vegetable broth and bring the mixture to a simmer.
- Stir in the coconut cream and nutritional yeast, and let it cook for another 5 minutes.
- Mix in the cornstarch slurry, stir continuously until the sauce thickens.
- Transfer the mixture to a baking dish and bake in the oven for 25-30 minutes until the top is golden brown.
- Garnish with fresh parsley before serving.
Enjoy this delightful dish with family and friends, and let it bring warmth and joy to your table. Serve it hot for the best experience!
Emily
| Nutritionfacts | Calories: 250 per serving, Fat: 12g, Carbohydrates: 30g, Protein: 4g |
|---|---|
| Preparation Time | 1 hour |
| Allergy Information | Contains coconut, possible gluten contamination from vegetable broth |