Beyond Meat, Zucchini and Carrot Casserole (DF, GF)

Source: Food with Feeling | Serves: 4 | Time: 1+ hr

Changes: added beyond meat, used vegan cheese

Ingredients

2 Beyond Meat brats, sliced up

2 ½ cups of #zucchini, grated

1 tbsp of sea salt

1 ½ cups grated #carrots

4 tbsp GF panko bread crumbs

2 tbsp cornmeal

5 tbsp vegan Parmesan cheese, grated

2 eggs, beaten (I used liquid substitute to reduce cholesterol)

1 tsp each S&P

Instructions

Pre-heat the oven to 400 degrees F.

In a strainer, sprinkle the grated zucchini with the sea salt and let sit for 10 minutes. Give the zucchini a quick rinse to wash away some of the salt and then SQUEEZE the heck out of it to release as much moisture as possible.

While the zucchini drains, cook up the beyond meat in a pan for about 7 minutes.

Mix the beyond meat, zucchini and carrot together in a large bowl and set aside.

In a small bowl, mix together 1 tablespoon the cornmeal, breadcrumbs, and 4 tablespoon of the cheese.

Add into the zucchini mixture the beaten eggs, S&P, and the remaining 1 tablespoon of cheese. Mix well and then pour into a greased casserole pan.

Top the veggie mixture with the breadcrumb mixture.

Cover with aluminum foil and bake for 35 minutes.

Remove the foil and bake for an additional 10-15 minutes or until the top starts to brown up a bit.

Let cool briefly and ENJOY!!