Creamy Mushroom Turnip Casserole
Indulge in the rich flavors of this vegan casserole, featuring savory mushrooms, tender turnips, sweet onions, and creamy potatoes, all complemented by hearty tinned beans. This wholesome dish is sure to satisfy your taste buds and leave you craving for more.
ingredients
- 1 lb button mushrooms, sliced
- 2 medium turnips, peeled and diced
- 1 large onion, finely chopped
- 2 medium potatoes, peeled and cubed
- 1 can mixed beans, drained and rinsed
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp paprika
- 1 cup vegetable broth
- 1 cup unsweetened plant-based milk
- 2 tbsp nutritional yeast
- 2 tbsp olive oil
- Salt and pepper, to taste
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a large skillet, heat the olive oil over medium heat. Add the onions and sauté until translucent and fragrant.
- 3.
Add the mushrooms and garlic to the skillet and cook until the mushrooms release their moisture and start to brown.
- 4.
Meanwhile, in a separate pot, boil the turnips and potatoes until fork-tender. Drain and set aside.
- 5.
To the skillet, add the cooked turnips, potatoes, mixed beans, thyme, paprika, salt, and pepper. Stir well to combine.
- 6.
Pour in the vegetable broth and plant-based milk. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
- 7.
Stir in the nutritional yeast, adjusting the seasoning if needed.
- 8.
Transfer the mixture to a baking dish and spread evenly.
- 9.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- 10.
Serve hot and enjoy the creamy, comforting flavors of this delightful casserole.
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