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Nutty Harvest Casserole

Serves 8.

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    Nutty Harvest Casserole

    Seasonal vegetables are baked under a pebble-like nut and seed topping that delivers a good punch of protein to this hearty vegan meal.

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    Make ahead

    Place assembled casserole in airtight container and freeze, unbaked, for up to 1 month. Thaw for at least 8 hours in refrigerator before baking as directed.

    DIY oat flour

    Making your own oat flour is a snap. Simply place rolled oats in blender and pulse until finely ground. To achieve an extra-fine textured flour, simply sift through a fine mesh sieve and re-blend any large pieces until finely ground.

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    Nutty Harvest Casserole

    Ingredients

    • 2 medium carrots, peeled and cut into 1/2 in (1.25 cm) chunks
    • 2 medium parsnips, peeled and cut into 1/2 in (1.25 cm) chunks
    • 3 cups (750 mL) butternut squash, peeled, seeded, and cut into 1 in (2.5 cm) chunks
    • 2 cups (500 mL) celeriac, trimmed and cut into 1/2 in (1.25 cm) chunks
    • 1 cup (250 mL) trimmed, quartered Brussels sprouts
    • 1 medium leek, cut into 1/2 in (1.25 cm) rounds
    • 1/4 cup (60 mL) melted coconut oil, divided
    • 1/2 tsp (2 mL) salt
    • 2 cups (500 mL) sliced mixed mushrooms
    • 1 cup (250 mL) freshly shucked corn kernels (about 1 large cob)
    • 4 tsp (20 mL) grapeseed oil
    • 1 garlic clove, minced
    • 4 tsp (20 mL) cornstarch
    • 1 1/2 cups (350 mL) almond milk
    • 1 Tbsp (15 mL) Dijon mustard
    • 1/2 tsp (2 mL) dried thyme leaves
    • 1/4 tsp (1 mL) ground black pepper
    • Pinch grated or ground nutmeg
    • 1/2 cup (125 mL) gluten-free oat flour
    • 3 Tbsp (45 mL) gluten-free organic rolled oats
    • 2 Tbsp (30 mL) nutritional yeast
    • 1/2 cup (125 mL) chopped pecans
    • 2 Tbsp (30 mL) each pumpkin seeds and sunflower seeds

    Nutrition

    Per serving:

    • calories343
    • protein9g
    • fat19g
      • saturated fat7g
      • trans fat0g
    • carbohydrates38g
      • sugars6g
      • fibre7g
    • sodium290mg

    Directions

    01

    Preheat oven to 400 F (200 C).

    02

    On large, rimmed baking tray, toss together carrots, parsnips, squash, celeriac, Brussels sprouts, leek, 2 Tbsp (30 mL) coconut oil, and salt. Bake in oven for 15 minutes, stirring once halfway through cooking time. Stir in mushrooms and corn, and continue to bake for another 10 minutes. Remove from oven and reduce heat to 375 F (190 C).

    03

    Meanwhile, heat grapeseed oil in small saucepan over medium heat. Add garlic and allow to cook for about 2 minutes, until it just starts to brown.

    04

    Whisk together cornstarch, almond milk, mustard, thyme, pepper, and nutmeg before adding to saucepan. Increase heat to medium-high and whisk constantly to bring mixture to a boil. Once thickened, remove from heat and cover to keep warm.

    05

    In medium bowl, stir together oat flour, oats, nutritional yeast, pecans, pumpkin seeds, and sunflower seeds. Add remaining 2 Tbsp (30 mL) coconut oil and, using your hands, toss together topping ingredients.

    06

    Transfer warm roasted vegetables to 9 x 13 in (23 x 33 cm) casserole dish. Pour sauce over vegetables and stir to incorporate. Top with nutty crumble and bake for about 15 to 20 minutes, uncovered, until bubbling and golden brown.

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