budget friendly vegetarian winter casserole

Budget Friendly Winter Vegetarian Casserole

This winter vegetarian casserole is a  great batch cook recipe to make when you have time and then eat through the week. Or freeze in portion sizes to take out midweek.

This dish is so nutritious and really good value. Approx. only £1.40 per portion.

I used butternut squash and celeriac but it would work with swede, sweet potato or any root veg.

With the added walnuts and cheese, it’s a hearty meal. You won’t miss the meat!

I kept costs down by using dried herbs and spices.

You will need a food processor to chop the veg.

Serves 8



  • Heat the oven to 200C, gas 6.
  • Make up 500ml of stock. Add the soya mince to this to rehydrate while you get on with the rest of the prep.
  • Peel the squash and celeriac.
  • Chop them both in the food processor to small shredded parts.
  • Place all of this into a large bowl.
  • Fry the onion for 5 minutes in a large pan.
  • Drain the soya mince and add it to the pan. Fry until it starts to brown.
  • Add the garlic powder, fennel seeds and chilli flakes if using. Fry for a couple more minutes to release the fragrances.
  • Mix in the walnuts, cheese, tinned tomatoes and parsley.
  • Mix all of this into to the large bowl of celeriac and butternut squash.
  • Pour into a large overnproof dish.
  • Sprinkle the extra grated cheese on top.
  • Place foil over the top and bake for 45 minutes
  • Take the foil off and bake for another 15 minutes.

Zero waste tips:

  1. Rinse the butternut squash seeds, pat dry, mix with a little olive oil and salt and roast them while the oven is heating up (make sure they don’t burn). A tasty snack for you to eat while the casserole is cooking!
  2. Make sure to reuse the foil for something else another day.
  3. Use any root vegetables you have eg. Any last carrots hanging around at the bottom of the fridge. Chuck them in!
  4. Freeze any leftovers in portion size bags.

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