1 2-quart 8x8x2-inch baking dish or a 9-inch pie plate
Ingredients
Seasoned breadcrumb topping
½cupbreadcrumbs, directions below(35 g / we prefer 100% whole grain, sprouted, or gluten-free bread / 1 slice typically makes about ½ cup crumbs)
1tablespoonnutritional yeast(5 g)
¼teaspoondried thyme
¼teaspoongarlic powder
Sautéed veggies
2cupsmushrooms, diced(140 g / any variety)
1cupcarrots, diced(130 g)
1cupred bell pepper, diced(150 g)
½cupyellow onion, diced(80 g)
1cupfrozen peas(135 g)
1cupfrozen corn kernels(135 g)
¼cupparsley, chopped(5 g / any variety)
Cashew sauce
1cupraw cashews, soaked in water for 10 minutes(130 g)
¾cupnon-dairy milk(177 ml / unsweetened and unflavored)
½cupcanned navy beans, drained and rinsed(75 g)
3tablespoonsnutritional yeast(15 g)
1tablespoongarlic cloves, peeled and left whole(10 g / about 3-4 cloves)
1tablespoonlemon juice
¾teaspoonsalt
½teaspoonfresh black pepper(about 20 turns)
½teaspoondried thyme
Instructions
Preheat your oven to 400°F (205°C). Tear your bread into large uniform pieces then place them into your food processor. Process until you have uniform breadcrumbs (about 20 seconds).
Measure what you need for this recipe then transfer to a bowl and add the rest of the topping ingredients. Stir to combine then set aside.
Heat a large skillet over medium heat until warm, about 2 minutes. Add the mushrooms, carrot, bell pepper, and onion. Sauté until tender, about 10 minutes.
Add the frozen peas, frozen corn, and parsley. Stir until everything is combined and heated through, about 2 minutes. Remove from the heat and transfer to a larege mixing bowl.
Make the sauce while your veggies are sautéing. Drain the cashews (discard the soaking water) and place them into your blender, along with all of the sauce ingredients. Blend until smooth and creamy.
Add the blender mixture to the bowl with the sautéed vegetables and stir until everything is combined. Transfer to your baking dish and spread out in an even layer.
Sprinkle the breadcrumb topping evenly over the top of the casserole. Bake (uncovered) until hot all the way through and the breadcrumbs are toasted, 15–25 minutes.
Remove from the oven and allow to rest for 10 minutes. Enjoy!
Notes
If you’re preparing and baking on different days, store the seasoned breadcrumbs separately from your casserole. When you're ready to bake, sprinkle the breadcrumbs on top and place in a preheated 400ºF (205ºC) oven until heated through and the breadcrumbs are golden, about 20–30 minutes.