Potato Veggie Casserole

From here

Ingredients (seasoning)

• 3 tablespoons nutritional yeast
• 1 teaspoon kosher salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dry parsley
• ½ teaspoon dry thyme
• ½ teaspoon chili powder
• ¼ teaspoon black pepper
• ¼ teaspoon white pepper

Ingredients (casserole)

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• 2 large Russet potatoes see note #1
• 2-3 tablespoons canola oil divided
• 1 small broccoli crown
• ½ medium zucchini
• 1 medium green bell pepper any variety works
• ½ small red onion
• 8 ounces baby bella mushrooms
• 15 ounce can chickpeas drained, rinsed, and patted dry
• 1-2 cups shredded mozzarella cheese
• balsamic glaze, to taste optional

Instructions

1. Preheat the oven to 400F.
2. In a small bowl or jar, whisk together the seasoning blend: nutritional yeast, salt, paprika, garlic powder, onion powder, parsley, thyme, chili powder, black pepper, and white pepper.
3. Clean the potatoes and dice them potatoes into ½-inch pieces. I keep the skins on the potatoes but you can peel them if you prefer.
4. Add the diced potatoes to a 9x13-inch or similarly sized baking dish. Drizzle with half of the oil (1 tablespoon) and half of the seasoning blend. Use a spatula to coat the potatoes well. Try to keep the potatoes from overlapping too much.
5. Roast the potatoes at 400F for 25 minutes, or until they are mostly done. They should be easy to mash, but not entirely roasted. Use a potato masher (or a fork) to smash about half of the potatoes in the baking dish.
6. While the potatoes roast, prep the vegetables. Cut the broccoli into small florets, thinly slice the zucchini into half moons, chop a bell pepper in to 1-inch pieces, thinly slice ½ of a small red onion, and remove the stems from the baby bella mushrooms. Quarter the mushroom caps.
7. Once the potatoes are removed from the oven and half are smashed, add the vegetables and drained chickpeas. Add the remaining oil (1 tablespoon or more as needed) and seasoning blend. Toss with a spatula to coat.
8. Return the baking dish to the oven for 20-25 minutes. If using a deep baking dish (like the one in the pictures), I recommend removing from the oven halfway through and and stirring.
9. Remove from the oven when the veggies are vivid and tender, but still with a slightly crisp texture. Top with 1 cup of shredded mozzarella. For a cheesier casserole, stir additional cheese into the veggies.
10. Bake until the cheese is golden and bubbling, another 5-10 minutes. Remove from the oven and drizzle with balsamic glaze (optional.) Enjoy!

Comments

Might be good to layer in the mozzarella rather than just put it on top