This Thermomix Creamy Vegetable Casserole is simple yet delicious! What’s more, it’s dairy free yet lovely and creamy. Best of all – it’s versatile.
I have served this creamy casserole on rice, on pasta, in a dish on it’s own and my favourite – AS A PIE FILLING!! It is the perfect consistency for any of these things.
For optimum nutrition, I recommend serving this with your choice of protein. If you’re a meat eater, simply serve alongside some grilled chicken or fish. If you’re vegetarian and you eat vego ‘meats’, they will go well here. Alternatively you could stir through a tin of chickpeas at the end.
When it comes to the ingredients in this one, I have a couple of tips for you…
Firstly, feel free to mix up the veggies to use up what you have on hand. Just ensure you add the hard vegetables earlier than those that won’t take long to cook.
Secondly, it’s important to use a good quality coconut cream if you want the creamiest of creamy. My recommendation is this one.
Looking for more great Thermomix veggie packed recipes?
For those that have followed me for a while, it’s well known that I have a whole heap of veggie packed recipes both here on the blog and in my cookbooks! Whether it’s hidden veg you need, or you’re ok with things being very obviously filled with vegetables, I’ve got you covered. Here are just a few for you to explore:
This Thermomix Vegetable Casserole gets even better!
You can find a new and improved version of this casserole in my cookbook, More Main Meals Made Easy. In there, it’s finished off just beautifully with the most delicious cheesy dumplings!
Thermomix Vegetable Casserole
- 4 garlic cloves 20g
- handful of fresh herbs basil or parsley are my favourites to use
- 160 g leek sliced
- 30 g butter or ghee or olive oil
- 200 g carrot diced
- 80 g parsnip diced
- 80 g celery sliced
- 70 g red capsicum diced
- 1 tbsp Odds-and-Ends Vegetable Stock Concentrate
- 270 ml tin coconut cream
- salt and pepper to taste
- 200 g cauliflower small florets
- 150 g zucchini diced
- 100 g corn kernels fresh or frozen
- 100 g frozen peas
- Place garlic and herbs in mixer bowl. Chop 5 seconds/speed 7/MC on. Scrape down bowl.
- Add leek and butter. Saute 5 minutes/steaming temperature/speed 1/MC off.
- Add carrots, parsnip, celery, capsicum, stock paste and coconut cream. Cook 10 minutes/100/reverse/speed soft/MC on.
- Taste and season with salt and pepper if required. Add cauliflower, zucchini, corn and peas. Stir to incorporate. Cook 8 minutes/100/reverse/speed 1/MC on.
- Serve with rice or pasta, or use as a pie filling – you can use a pastry top and bottom, or top with mashed sweet potato.
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.