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



About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at TheVeganPact.com. Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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