carrot casserole

Nothing says home like a nice warm carrot casserole. This casserole involves a lot of  carrot chopping (8 cups,) so you may want to consider buying pre-sliced carrots. I reworked the original recipe to healthify it and the results were quite wonderful. I actually ended up making two casseroles: vegan for myself and the babies and non-vegan for my oldest son and my husband. Both casseroles were gone in two days! I think carrots can be substituted for butternut squash or sweet potatoes here.

Photo: Taste of Home

Vegan (Or Not) Carrot Casserole

carrot casserole

By Dr. Anastasia Published: September 7, 2011

  • Yield: 10-12 Servings
  • Cook: 20-25 mins

Nothing says home like a nice warm carrot casserole. This casserole involves a lot of  carrot chopping (8 cups,) so you may want to …

Ingredients

Instructions

  1. Place carrots and celery in a saucepan and cover with water; bring to a boil. Cook until crisp-tender. Meanwhile, in a skillet, saute onions in 3 tablespoons olive oil until tender. Stir in the blended tofu (or the eggs and the milk,) salt, pepper and cheddar cheese or its substitute.
  2. Drain carrots and celery; add to the onion mixture. Transfer to a greased 13-in. x 9-in. baking dish.
  3. Mix all of the topping ingredients. Sprinkle on top of the casserole. Melt the coconut oil and drizzle over croutons.
  4. Bake, uncovered, at 350° for 20-25 minutes.

About Dr. Anastasia

Dr. Anastasia Halldin holds a Ph.D in holistic nutrition. She is a homeschooling mother of four boys and a girl. Dr. Anastasia starred on a yoga TV show. She also produced and appeared in thirteen yoga DVDs. Dr. Anastasia speaks four languages and loves doing crafts with her children. She adores sharing her easy healthy family recipes with other mothers.
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