Roasted Vegetable and Polenta Casserole

adapted from The Vegan Cheat Sheet

Serves 2


Preheat the oven to 425°F. Line a baking sheet with parchment paper and spread onion, mushrooms and green beans into a single layer. Roast for 20-25 minutes, stirring halfway through.

Remove the veggies and reduce the oven temperature to 375°F.

Coat the bottom of a 2-quart casserole dish with 1/2 cup of the marinara. Layer half of the roasted veggies and squash over the sauce. Top with half of the remaining marinara and polenta. Repeat the layers with the remaining ingredients, finishing with the marinara. Sprinkle the nutritional yeast on top. Bake covered for 45 minutes.


This recipe was printed from the Everyday Foodie blog. ©2014 Karen McCullough.