Want a warm, veggie packed-dish that will fill you up and make amazing leftovers for the busy work week?? This is not your grandma's casserole, no cheese, no canned foods, not packed with sodium but it can provide you with the same warm and comfy feeling, not to mention it tastes even better the second and third day! So here you go:
1 yellow squash
1 large leek
10-15 Brussel sprouts
1-2 tablespoons of coconut oil
½ yellow onion
1 clove of garlic
¼ teaspoon of sea salt
5-6 whole mushrooms
4-5 leaves of kale
Dairy-free pesto and/or 8 oz jar of sun-dried tomatoes
Want to add protein?
20 oz of free range ground turkey
Preheat the oven to 425 ͒ F.
Chop the onion, garlic, mushrooms, and kale. Saute the onion and garlic in coconut oil until clear, add sea salt, then add the mushrooms and kale. (If you want to add turkey, add before the mushrooms and kale).
Slice the zucchini, yellow squash, and leek. (If you have a mandolin slice them long ways, otherwise slice them in rounds). Cut the bottom of the brussel sprouts off and slice in half. Line the bottom of the casserole dish (12 x 8 inches) with the slices of zucchini, add leeks and brussel sprouts.
Once the sauteed veggies and the meat are cooked add them as the next layer. Add the sliced squash. Top the casserole with our amazing dairy-free pesto sauce or an 8oz jar of sun-dried tomatoes.
Bake the casserole for 25 minutes. And you’re good to go! Lunch for the week!