It’s still cold outside and my body has been craving carbs! I know the salad days are ahead so why not enjoy more starch while it’s still sweater and sweats weather?
This is a quick and easy-to-make dinner; you can opt to use other veggies instead of the zucchini and summer squash. I would, however, recommend keeping the tomatoes in the dish because it gives it a bit more punch.
You can easily double this recipe, but I would recommend using only 1 cup of vegan sour cream.
This dish is an absolute must for Easter dinner. Save a pig and opt for this filling and satisfying casserole. It is simply delicious!
If you use thin asparagus, reduce baking time by 15 minutes.
You can use another plant-based cheese other than parmesan, but I highly recommend sticking with the parm! I used Follow Your Heart Vegan Shreds, but Trader Joe’s non-dairy Parmesan is also a good choice.
This dish works great with or without cooked orzo tossed with olive oil and black garlic.
I came across a recipe yesterday that I used as a template for this one. The original, in my opinion, lacked imagination and a variety of flavor levels.
It comes together in about 20 minutes, along with the 35-minute cooking time, (5 minutes for sauteeing vegetables, 30 minutes for baking) which means dinner will be ready in less than 1 hour.
When putting the casserole together, I recommend using a 9×13″ glass baking pan and cutting one of the corn tortillas in half to fill open spaces on the bottom layer. I started by placing 3 of the tortillas in a row, filling the second row with two, and placing the two halves on each side to fill the entire bottom of the baking pan.
If you have any questions, please feel free to ask me in the comments section or send me an email.