Veggie Casserole (Vegan)

Ingredients

• Pasta of choice
• 1 onion, diced
• 2 tbsp olive oil
• 3 stalks kale
• 1/2 head cauliflower
• 2 cloves garlic
• 1/2 cup edamame
• 1/2 cup corn
• 1/2 tbsp minced garlic
• 2 tsp basil paste
• 1 tsp Dried oregano
• 1 tsp Onion & garlic powder
• Red pepper flakes* optional
• 1 Red/orange/yellow/green peppers (anyone will do)
• 1 carrot diced
• 1 can cannellini beans, drained
• 1 tsp ginger paste
• Stick non-dairy butter
• 2 tbsp flour
• 1 cup oat milk
• 2 tsp garlic and herb seasoning
• 1/2 cup Daiya cheddar cheese

Steps

1. Make your noodles per the box to just al dente. Remove and cool with cold water to halt the cooking process. This is going in the oven we don’t want to overcook the noodles!
2. Preheat oven to 375 degrees.
3. Prep all your veggies and throw them in a large mixing bowl! I personally like a crunchy vegetable. If you don’t, sauté your veggies for a bit to pre soften them up before you bake everything! Or one more option you can roast/airfry your veggies in the oven while your noodles cook!
4. In a small pot over medium heat melt your stick of butter. Add in your flour and whisk. Oh yeah we’re making a little roux!
5. Pour in your milk, garlic -n- herbs seasoning, and cheese. Keep stirring until she’s melted.
6. Throw noodles into the veggie bowl pour cheese sauce over everything && give it a good mix!
7. Into a baking dish everything goes! Cover with some foil and bake for 40 minutes. I like to pour a little veggie broth in to keep everything moist!
8. After 30 minutes, remove the foil and cook for an additional 10 minutes.
9. Enjoy with some fresh bread, or alone!