Roasted Vegetable Casserole

This comfort food casserole is full of goodness.  YUM. I based my recipe on one that was at the grand opening of our new Natural Grocers by Vitamin Cottage.

When I made this I just put the creamy topping on top, but next time I am going to mix it into the veggies and I will describe it that way in the directions.


  • 1 large onion, diced
  • 5 – 6 carrots peeled and chopped
  • 5 – 6 celery stalks, chopped
  • 1 broccoli crown, chopped
  • 1 large sweet potato/yam, chopped
  • 3/4 tsp salt
  • ground black pepper
  • 1/2 Tbsp oregano
  • olive oil – drizzle over the veggies
  • 1 cup raw cashews
  • 1/4 cup olive oil
  • 1/2 cup water or as needed
  • 15 – 16 oz artichoke hearts

Preheat oven to 350 degrees.

In a 9×13 baking pan, place the first list of ingredients and toss well with your hands.

Combine the raw cashews, olive oil and water in a food processor and process well.  Add artichoke hearts and process briefly until small pieces but not pureed.  Add additional water if needed.  Spoon on top of veggies and stir in with a spoon.  Bake for 30 minutes to 1 hour, depending on how small you chopped your veggies.  Remove from oven when all veggies are fork tender.


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