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Super Three Green Casserole

Super Three Green Casserole

Serves: 5

Category: Main Dishes - Vegan
Author: Ms Gates

Average Rating: 
Rated by: 21 members

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Bake a winning trio of Brussels sprouts, kale and green beans in a rich and creamy sauce for some real Nutritarian-style comfort food.

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1 1/2 pounds Brussels sprouts
1 1/2 pounds green beans
2 bunches kale, tough stems and center ribs removed and leaves chopped
1 cup raw cashews
1 cup unsweetened soy, hemp or almond milk
1 tablespoon low sodium dijon mustard
1 teaspoon low sodium miso
2 tablespoons nutritional yeast
1 small clove garlic
1/2 teaspoon black pepper, or to taste
1 large onion, diced


Preheat oven to 350 degrees F.

Steam the Brussels Sprouts until just tender, about 10-12 minutes. Cut each sprout in half. Cut the green beans in 1-inch pieces, steam them until just crisp-tender, about 9 minutes. Steam kale until just tender, about 6 minutes.

In a high-powered blender, blend the cashews, non-dairy milk, mustard, miso, nutritional yeast, garlic and black pepper until creamy. Stir in the diced onion.

To assemble the casserole, place the green beans on the bottom of a baking dish and drizzle with one third of the sauce. Spread the kale over the green beans, top with additional sauce, then finish with the halved Brussels sprouts and the remaining sauce.

Bake for 20 minutes or until just heated through.

Calories 316; Protein 17 g; Carbohydrates 39 g; Sugars 10 g; Total Fat 14.2 g; Saturated Fat 2.5 g; Cholesterol 0 mg; Sodium 162 mg; Fiber 11.6 g; Beta-Carotene 6251 ug; Vitamin C 182 mg; Calcium 259 mg; Iron 6.3 mg; Folate 143 ug; Magnesium 177 mg; Potassium 1270 mg; Zinc 3.6 mg; Selenium 9.9 ug

Comments (7):



02/03/2014 06:34 AM

Rated this recipe:

This is delicious and filling. I used my food processor rather than blender. I also thinned the sauce a bit with about 1/3 Cup more unsweetened almond milk so it would spread easily. Used 1# each of Brussels sprouts and green beans and a giant handful each of kale and spinach. Used the same amount of sauce as in recipe and sprinkled cashew meal over the top before baking. I have lots of leftovers for lunch. Man is this good. To our health!
This comment was last edited on 02/03/2014 04:35 PM


02/10/2014 02:55 PM

Rated this recipe: (no rating)

5+ Stars. Delish! Added a few sliced raw almonds on top for a fancy look. I could eat this everyday ~ maybe I will :).


03/23/2014 08:52 PM

Rated this recipe:

This is a really good casserole--I've made it several times, and I've even taken it to friendly gatherings and people who are not vegans loved it. (I am a vegan and I'm trying to show friends that vegan food can be delicious!)


07/11/2014 08:42 PM

Rated this recipe:

Holy macaroni, I mean holy kale-aroni, this is crazy GOOD! I made this recipe as listed except, I don't know what miso is so I left that out. I found myself eating all the kale first. WHEN, not if, I make this again I will add extra kale, omit the green beans and add mushrooms. Yumminess, 100%!!!!!! Thank you Ms. Gates! Winner, winner, kale dinner!
This comment was last edited on 07/11/2014 08:55 PM

flmiller1 replies:

03/19/2017 01:40 PM

Rated this recipe: (no rating)

I didn't know what miso was either and, unfortunately, I used it anyway, trusting this was vegan as advertised.  Miso may contain fish.  Still, this is my new favorite recipe.

This reply was last edited on 03/19/2017 01:46 PM


03/13/2015 04:02 PM

Rated this recipe:

I loved this. I chopped and water-sauted the onions first, along with some chopped mushrooms, before adding them to the sauce. I will do that again. I think this could be made with any three green vegetables you had on hand. I made my version with asparagus instead of green beans, and cannot wait to try again with different combinations.


06/11/2016 07:18 PM

Rated this recipe: (no rating)

Are the people who are making this actually steaming each of the vegetables for the different times? So, steam one for 9 minutes, take it out of the steamer, steam the next one, take it out, etc.? That part sounds cumbersome...

Charimar replies:

11/27/2016 09:55 PM

Rated this recipe:

I didn't steam anything. I put everything in the oven and cooked it 35 minutes instead of 20. I also covered it with aluminum foil to help it cook faster. 

millerkw replies:

12/24/2017 01:48 PM

Rated this recipe:

I typically steam everything together as I have a multi-tiered steamer.  I start the Brussels first then during the last 9 minutes add the kale.  I use the frozen green bean steamer bags and microwave those and they all finish at the same time.


12/24/2017 01:45 PM

Rated this recipe:

This recipe is excellent!  I have made it dozens of times and thought I should really post a review!  I often double the recipe as my SAD family loves it too!  My husband is allergic to kale so I make it with collards when he will be having it.  This is a very delicious “comfort food”!  It keeps all week in the fridge and I think it almost tastes better as a leftover!  I have also played around with using lightly roasted Brussels too and it tastes wonderful! You can use frozen green beans in the steamer pouches if you are pressed for time.  Thank you so much for submitting this recipe!