Vegetable Au Gratin Casserole

Vegetable Au Gratin Casserole/ Oregano Bean Puree

Prep time: 30 minutes Cook time: 60 minutes

Serves 4 to 5

www.ZsusVeganPantry.com

Casserole:

2 tablespoons olive oil

1/4 cup all-purpose flour

6 garlic cloves, minced

1 bay leaf

1 teaspoon dried oregano

1 1/2 teaspoons sea salt

1/2 teaspoon black pepper

4 1/2 cups non-dairy milk

Fresh ground nutmeg

2 pounds Russet potatoes, thinly sliced (⅛-inch)

8 ounces fresh spinach, chopped

1 small onion, thinly sliced

1 pound butternut squash, peeled, seeded and thinly sliced

4 slices whole grain bread

Dressing:

4 tablespoons vegan sour cream

4 tablespoons vegetable broth

1 tablespoon seasoned rice vinegar

2 teaspoons tahini

2 garlic cloves, chopped

1/2 teaspoon paprika

1/4 teaspoon sea salt

1/4 teaspoon dry mustard

Oregano Bean Puree:

1 tablespoon olive oil

1 cup lima beans

4 garlic cloves, minced

3 sprigs fresh oregano

1/6 vegetable casserole (without bread crumb topping)

1. Preheat the oven to 425 degrees F. Heat the oil in a 12-inch oven-safe skillet. Add the flour garlic, bay, oregano, salt and black pepper. Cook until fragrant. Slowly add the milk, whisking constantly to avoid lumps. Add about 8 grates of fresh nutmeg. Bring to a simmer and add the potatoes. Stir the potatoes around in the sauce to ensure all slices of potatoes are coated. Simmer the potatoes for about 4 minutes.

2. Add the spinach and stir to wilt. Add the onions in a single layer. Add the squash slices as the last layer. Gently press on the squash to bubble up the sauce over the slices. Cover the skillet tightly with a lid or foil and bake for 40 minutes.

3. Add the bread to a food processor and process into crumbs. Add to the casserole, spray with oil and continue to bake, uncovered, until golden, about 15 minutes. Remove from heat and set aside for 15 minutes. Serve, reserving ⅙ of the casserole.

4. For the Dressing: While the casserole is baking, combine the sour cream broth, vinegar, tahini, garlic, paprika and salt in a small blender. Process until smooth. Serve with green salad.

5. For the puree: Heat the oil in a small skillet over medium heat. Add the beans, garlic and oregano. Saute until the beans are fragrant, about 5 minutes. Transfer the bean mixture to a food processor. Add the casserole mixture and process until as smooth as you like. Taste and adjust seasoning. Serve with crostini (toasted slices of French or Italian bread.