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vegan hominy and squash cassarole

(2 ratings)
vegancook avatar
Recipe by
Joan Hunt
@vegancook
Youngsville, NC

this is a dish i came up with when i found a large can of hominy in my pantry that had been given to me by a friend. it is a nice light meal on its own with a nice crusty bread, or good as a side dish to a more filling main coarse. Healthy and tasty!

(2 ratings)
yield 4 servings

Ingredients For vegan hominy and squash cassarole

  • 3 Tbsp
    vegan margarine
  • 3/4 c
    finely chopped red bell pepper
  • 1/2 c
    finely chopped green bell pepper
  • 1/2 c
    finely chopped onion
  • 2 c
    1/2-inch pieces peeled butternut squash
  • 1 can
    chick peas
  • 15oz can
    whole golden hominy, rinsed, drained
  • 1 c
    frozen corn kernels, thawed
  • 1/2 c
    panko (japanese) bread crumbs
  • 1/3 c
    chopped fresh cilantro
  • salt and pepper

How To Make vegan hominy and squash cassarole

  • 1
    turn on oven to Preheat to 450 degrees.
  • 2
    Melt 2 tablespoons vegan margarine in heavy large skillet over medium heat. Add onion, red and green bell peppers; sauté until tender, about 5 minutes.
  • 3
    Add squash and chick peas; stir to blend. Cover; cook until squash is almost tender, stirring occasionally, about 10 minutes.
  • 4
    Stir in hominy and corn. Cover; cook until corn is tender, stirring frequently, about 5 minutes.Season with salt and pepper.
  • 5
    mix Panko (Japanese) bread crumbs with half of the cilantro and season with salt and pepper.
  • 6
    Pour into a casserole dish and top with bread crumb topping dot with vegan margarine and bake at 450 for 20 minutes or until top browns. top with other half of fresh cilantro when it comes out of the oven. and serve.
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