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Vegan Pumpkin & Sage Casserole

Yields 11x7 or 8x8 casserole
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course, Side Dish
Cuisine: American, Vegan
Keyword: apple, casserole, easy, fall, healthy, sage
Servings: 5
Calories: 502kcal

Equipment

  • Small or square casserole dish
  • Blender
  • Large Pot

Ingredients

Casserole Filling

  • 4 cups cavatappi noodles, cooked
  • 2 Field Roast Smoked Apple Sage Sausages, cut into bite sized pieces
  • 3 cups kale, finely shredded
  • 2 1/2 cups Vegan Cheesy Pumpkin Sauce, linked in notes below

Topping

  • 2 tbsp olive oil
  • 5-6 sprigs sage, about 20 leaves
  • 1 tbsp brown sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon

Instructions

  • Preheat the oven to 350°.
  • In a large pot, boil your cavatappi noodles as directed, then strain and dump them into a large bowl.
  • Unwrap your Field Roast sausages and cut them in half lengthwise, then hold the halves together while you cut your bit sized half moons. Another way to do this is to slice the sausage into rounds, then slice all the individual rounds in half.
  • Next, shred your kale. Even if you bought it pre-shredded, give it a quick go with a sharp knife. You want it in there for color, fiber, and micronutrients, but the point of this dish is not to taste kale.
  • Add the sauce, kale, and sausage to the large bowl with the noodles and mix it up until the sauce has covered everything.
  • Spread this into a medium sized casserole dish.
  • In a medium frying pan, heat olive oil and add in sage leaves. You want to fry them in the oil until they’ve gotten dark and crispy. Make sure to fry them on high enough heat, otherwise you’ll get soggy oily leaves.
  • Once fried and cooled a minute or two, chop the leaves up roughly and add them to a bowl with sugar, cinnamon, and salt. Mash it up until it’s a crumbly consistency, then sprinkle evenly on top of the casserole.
  • Bake for 30 minutes.

Notes

Macronutrients: 62g carb, 18g fat, 24g protein
  1. Click here for my Vegan Cheesy Pumpkin Sauce. 
  2. This casserole’s sauce comes out rather thick. It’s more like a pasty coating than a wet sauce. If that bothers you, try adding an additional ½ cup cashew milk to the blender when you make the sauce.