(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
If you're looking for a hearty, flavorful dish to impress everyone at your Thanksgiving table, this Vegan Thanksgiving Casserole is a winner. Packed with butternut squash, quinoa, and kale, it's both nutritious and delicious. The cranberries and pecans add a delightful crunch and sweetness, making every bite a treat. Let's dive in and create something special!
The name of the recipe: Vegan Thanksgiving Casserole Recipe
Ingredients:
- 2 cups butternut squash, cubed
- 1 cup quinoa, cooked
- 1 cup kale, chopped
- 1 cup cranberries, dried
- 1 cup pecans, chopped
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the butternut squash, quinoa, kale, cranberries, and pecans.
- Drizzle with olive oil, and season with salt and black pepper. Toss to combine.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake in the preheated oven for 40 minutes, or until the butternut squash is tender.
- Remove from the oven and let it cool slightly before serving.
What You Will Need to Make This Dish
Read more: Thanksgiving Casserole Recipe
What you will need to make Vegan Thanksgiving Casserole
- Butternut squash: Adds a sweet, nutty flavor and creamy texture, making the casserole hearty and satisfying.
- Quinoa: Provides a protein-packed base, adding a slightly nutty taste and fluffy texture.
- Kale: Brings a slight bitterness and loads of nutrients, balancing the sweetness of the squash.
- Cranberries: Adds a tart, sweet burst of flavor, complementing the savory elements.
- Pecans: Offers a crunchy texture and rich, buttery taste, enhancing the overall mouthfeel.
- Olive oil: Helps to roast the ingredients evenly, adding a subtle richness.
Essential Tools and Instruments
What tools/instruments will be needed to make Vegan Thanksgiving Casserole Recipe
- Mixing bowl: Essential for combining all ingredients evenly before baking.
- Baking dish: Needed to hold the casserole mixture while it bakes.
- Oven: Cooks the casserole, making the butternut squash tender.
- Measuring cups: Ensures accurate ingredient quantities for balanced flavors.
- Knife: Used to chop the butternut squash, kale, and pecans.
Vegan Thanksgiving Casserole
Ingredients:
Main Ingredients
- 2 cups Butternut Squash, cubed
- 1 cup Quinoa, cooked
- 1 cup Kale, chopped
- 1 cup Cranberries, dried
- 1 cup Pecans, chopped
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the butternut squash, quinoa, kale, cranberries, and pecans.
- Drizzle with olive oil, and season with salt and black pepper. Toss to combine.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake in the preheated oven for 40 minutes, or until the butternut squash is tender.
- Remove from the oven and let it cool slightly before serving.
Notes:
Read more: Hot Dog and Rice Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 2 days.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but skip baking.
- Wrap tightly in plastic wrap, then foil.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes.
- Bake as directed.
Using quinoa in this casserole not only adds a nutty flavor but also provides a complete protein, making it a powerhouse ingredient for a vegan dish.
0 thoughts on “Vegan Thanksgiving Casserole Recipe”