Vegan Squash And Tortilla Bake Recipe

About this recipe

This hearty vegan casserole combines tender squash, green pepper, and onion with a cheesy plant-based twist. Topped with crunchy tortilla chips, it's a satisfying dinner option for those seeking a flavorful, plant-based meal.

Ingredients

• 250 g Pluckk Organic Green Capsicum
• 100 g Sambar Onion Peeled
• 400 g Pastazara Finely Chopped Tomatoes
• 250 g Zucchini Green

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large pot, cook 3 cups of diced zucchini, 1/2 cup of chopped green pepper, and 1 diced onion over medium heat until tender, about 5 minutes. Stir occasionally to prevent sticking.
3. 3. Drain any excess liquid from the cooked vegetables and mash them together until slightly chunky.
4. 4. Stir in 1 cup of shredded vegan cheese and 1/2 cup of diced tomato until well combined.
5. 5. Transfer the mixture to a greased 2-quart casserole dish, spreading it out evenly.
6. 6. Sprinkle 1 cup of puffed snack evenly over the top of the casserole.
7. 7. Bake in the preheated oven for 25 minutes, or until the casserole is bubbly and the puffed snack is golden brown.
8. 8. Remove from the oven and let cool for 5 minutes before serving.