It’s spring book release time, and there are a few vegan cookbooks landing this year. One that really intrigued me is Plant-Based on a Budget by Toni Okamoto. Toni promises delicious vegan meals in less than 30 minutes, and for under $30 a week! Now that’s my kind of cooking. And she’s sharing this vegan Zucchini Potato Casserole recipe with us as a sample.
100 Delicious Ways to Enjoy Plant-Based on a Budget
Like many cookbook, Plant Based on a Budget has a personalized introduction. Toni offers her own tips on saving money and time, but she jumps rather quickly into the recipes. There are seven recipe chapters, including Breakfast, Salads, Snacks, One-Pot Meals, Supper Staples, Desserts, and Back to Basics. And within those chapters, you will find 100 simple recipes. Here is a sampling of the recipes that caught my attention:
- Five-Ingredient Peanut Butter Bites
- Tempeh Hash
- Perfect Potluck Pasta Salad
- Slaw Salad and Avocado Dressing
- Fancy Instant Ramen Soup
- Loaded Sweet Potatoes (cover photo!)
- Protein Chocolate Chip Cookies
- Peanut Milk
Special Diet Notes: Zucchini Potato Casserole
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- 3 medium zucchini, halved lengthwise and thinly sliced
- 3 large russet potatoes, halved lengthwise and thinly sliced
- ¾ cup diced green or red bell pepper (about 1 small bell pepper)
- ¾ cup nutritional yeast
- 1½ teaspoons minced garlic (about 3 small cloves)
- ¾ cup diced red, white, or yellow onion (about 1 small onion)
- ½ cup dry bread crumbs (gluten-free, if needed)
- ¼ cup olive oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon red chili flakes added in step 2
- Pinch paprika added in step 2
- Preheat the oven to 400 degrees F.
- In a large bowl, combine all the ingredients.
- Transfer the potato and zucchini mixture to a large casserole dish.
- Bake for 30 minutes, mix the casserole, and then bake for another 30 minutes. Keep an eye on it for the last 10 minutes to prevent burning.
TESTERS’ TIPS: “For added flavor, use Italian-style bread crumbs. Also, sliced mushrooms would be a nice addition for texture and flavor.” —Kathryn H. from Concord, CA
This recipe is reprinted with permissions from Plant-Based on a Budget by Toni Okamoto (BenBella Books, 2019).