vegan hominy and squash cassarole
(2 RATINGS)
this is a dish i came up with when i found a large can of hominy in my pantry that had been given to me by a friend. it is a nice light meal on its own with a nice crusty bread, or good as a side dish to a more filling main coarse. Healthy and tasty!
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prep time
cook time
method
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yield
4 servings
Ingredients
- 3 tablespoons vegan margarine
- 3/4 cup finely chopped red bell pepper
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped onion
- 2 cups 1/2-inch pieces peeled butternut squash
- 1 can chick peas
- 15oz cans whole golden hominy, rinsed, drained
- 1 cup frozen corn kernels, thawed
- 1/2 cup panko (japanese) bread crumbs
- 1/3 cup chopped fresh cilantro
- - salt and pepper
How To Make vegan hominy and squash cassarole
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Step 1turn on oven to Preheat to 450 degrees.
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Step 2Melt 2 tablespoons vegan margarine in heavy large skillet over medium heat. Add onion, red and green bell peppers; sauté until tender, about 5 minutes.
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Step 3Add squash and chick peas; stir to blend. Cover; cook until squash is almost tender, stirring occasionally, about 10 minutes.
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Step 4Stir in hominy and corn. Cover; cook until corn is tender, stirring frequently, about 5 minutes.Season with salt and pepper.
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Step 5mix Panko (Japanese) bread crumbs with half of the cilantro and season with salt and pepper.
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Step 6Pour into a casserole dish and top with bread crumb topping dot with vegan margarine and bake at 450 for 20 minutes or until top browns. top with other half of fresh cilantro when it comes out of the oven. and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Side Casseroles
Keyword:
#squash
Keyword:
#corn
Keyword:
#pepper
Keyword:
#Vegan
Keyword:
#cassarole
Keyword:
#bell
Keyword:
#Hominy
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