Vegan Veggie Casserole

Photograph Credit: GreenAcres Market-Bradley Fair

Vegan Veggie Casserole by GreenAcres Market-Bradley Fair


  • 4 large Yellow Squash, shredded
  • 4 large Carrots, shredded
  • 1 Red Onion, sliced thin
  • 1 tbls. Minced Garlic
  • 1-14 oz. can Coconut Milk
  • 1 container Tofutti Cream Cheese
  • ¼ cup Coconut Oil
  • 2 tbls. Olive Oil
  • 2 cups Vegan Bread Crumbs
  • ½ bunch Fresh Parsley, chopped
  • Salt & Pepper to taste


  1. Sautee red onion for five minutes in coconut oil.
  2. Add yellow squash and carrots and continue to sautee for two minutes.
  3. Add garlic, salt and pepper. Cook until fragrant.
  4. In a blender, blend coconut milk with Toffuti and add mixture to vegetable sautee.
  5. Pour all into a casserole dish.
  6. In a bowl combine vegan bread crumbs, olive oil and parsley.
  7. Sprinkle crumb mixture over the veggie casserole and bake at 350 degrees for 15 minutes.


Posted on WholeFoods Magazine, Online 7/31/2017