Monday, August 13, 2012

Meatless Monday: Vegan Summer Squash Casserole


3-4 Medium yellow squashes (sliced)
1 onion (sliced)
8 oz. of mushrooms
2-3 tbsps. of Earth Balance
1/4 cup of cheddar-style vegan cheese
1 tsp. of Italian seasoning
Breadcrumbs to thicken


1. Preheat the oven at 350°
2. Saute the onions for a few minutes, add mushrooms and saute a little longer. Add the squash and saute all until the squash is soft.
3. Remove from heat and add Earth Balance, vegan cheese, Italian seasoning and breadcrumbs.
4. Top with more vegan cheese or cracker crumbs if desired.
5. Transfer to a baking dish, unless using cast iron and bake for 20 minutes in the oven.