2 Ears Fresh Sweet Corn (cooked and separated from cob) or Two Cups Frozen
3 Medium Squash- Zucchini, Grey or Yellow would work (shredded and liquid squeezed out)
1 Onion (Diced Small)
3 Cloves Garlic (Minced)
1 15oz can of Cannellini Beans (drained and rinsed)
1 Cup Cooked Wild Rice (as per directions on the package)
3 Tbsp Bread Crumbs (Gluten Free if necessary)
3 Tbsp Vegan Parmesan (Optional)
Fresh Thyme (Garnish)
Vegan Cheese Sauce
1 Cup Raw Cashews (soaked overnight or boiled for 10 minutes)
½-1 Cup Almond or Non-Dairy Milk
2 Tbsp Nutritional Yeast
1 tsp Garlic Powder
1 tsp Paprika
¼ tsp Salt
¼ Tsp Black Pepper
Instructions
Cook the wild rice as per the directions. If you do not have a rice cooker this can take a long time. Be Advised.
Preheat the oven to 400 Degrees. Wash and prepare all produce. We use a clean dish towel to wrap our shredded squash in to squeeze out the liquid. Paper towels can work too but can get wasteful.
Make the vegan cheese sauce. Place all ingredients into a food processor and blend until well combined. Begin with ½ cup non-dairy milk and add more milk if it looks dry. You want it to be a thick but creamy consistency.
We used an oven safe pan for cooking this recipe. If you do not have one you can start by using an ordinary frying pan. Over medium flame, cook the onions and garlic until fragrant 3-4 minutes.
When onions and garlic are fragrant, add the shredded squash, corn, beans and cheese sauce together in the oven safe pan. Stir to combine. Top with the bread crumb and vegan parmesan (if using).
Bake uncovered for 40 minutes or until the top turn a nice golden brown.
Top with fresh thyme leaves and serve.
Enjoy
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/vegan-wild-rice-and-squash-au-gratin/