Zucchini & Cauliflower Casserole

3 1/2 cups zucchini, diced

2 1/2 cups cauliflower, cut into pieces

1 cup onion, chopped

3/4 cup shredded carrot

1 1/2 cup cream of celery soup (I found a great organic brand at Whole Foods- not in a can either!)

1/2 cup organic butter, melted

1 package whole wheat stuffing (lots of good brands at Whole Foods-find an herbed one of add your own fresh herbs to a plain one)

Black pepper to taste (I can never get enough!)

  • In a large bowl toss together vegetables and black pepper
  • In another bowl mix together stuffing mix and butter, and set 1/2 of it aside for topping
  • Add vegetables to 1/2 of stuffing mix, add cream of celery soup and mix well
  • Transfer mix to a greased 13 X 9 inch baking pan and top with the other 1/2 of stuffing
  • Bake at 350 degrees, uncovered, for 50 minutes



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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

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