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veggie medley casserole

french knife
cutting board
large casserole dish
All of the liquid will meld together into the potatoes


  • 2 each zucchini, washed and sliced thin, lengthwise
  • 2 each carrots, washed and shredded
  • 1 each small red onion, peeled and sliced thin
  • 1 each red bell pepper, washed and sliced thin, lengthwise
  • 3 each red potatoes, washed, cooked (baked or pressure cooked), sliced lengthwise
  • 1/4 olive oil
  • 1/4 cup nutritional yeast
  • 1/2 cup vegan milk
  • to taste,  salt (I use herbamare)
  • to taste, pepper

Method...Preheat oven to 350 degrees

Have all of your vegetables sliced and ready to layer in casserole
Mix the olive oil, nutritional yeast and vegan milk in a cup before pouring onto layers of the casserole
Start layering:
Place a layer of potatoes first, then a layer of onions, then carrots, peppers and zucchini, pour out 1/3 of the nutritional yeast mixture onto that layer and salt and pepper the top
Repeat this procedure for the second and third layer if you wish
Place casserole in oven at 350 degrees for around 1/2 hour or 40 minutes and broil to brown the top if you wish.

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