Vegan Carrot And Black Bean Casserole

This is my protein enhanced, and tweaked to the liking of my children, casserole. Inspired by the book “But My Family Would Never Eat Vegan” by Kristy Turner.

Vegan Carrot And Black Bean Casserole

Ingredients

• 1 lb carrots (matchstick or round cut)
• 3 1/2 cups vegan cream of mushroom soup (make from scratch or purchase separately)
• 1 can (14oz) black beans (drained and rinsed)
• 1 tablespoon vegan butter
• 1 sweet onion thinly sliced
• 3/4 cup vegan & gluten free breadcrumbs
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 4 tablespoons nutritional yeast

Instructions

• Preheat Oven to 400F
• Place carrots in steamer basket over a pot of boiling water and cover. Steam for 7 minutes, then transfer to a large bowl. Pour the soup and rinsed black beans into the bowl and stir to combine. Set aside.
• While the carrots are steaming, melt half the butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, 6-7 minutes. Transfer the onion to a bowl.
• Melt the remaining butter in the frying pan and add the bread crumbs. Cook, stirring frequently, until the crumbs are crispy. Stir in the garlic powder, onion powder, salt, nutritional yeast and remove from heat. Add to the onions and stir to combine.
• Pour the carrot and black bean mixture into a 9×13 baking dish (use olive oil if necessary). Spread the onion mixture over the top. Bake for 25 minutes, or until the topping is crispy and the casserole is bubbly.

Enjoy!