We’re down to the wire.
I leave for India in less than a week and have just a few last minute things to cross off my to do list – stop by the bank to grab some rupees, confirm my stay at the ashram, buy up some raw granola, pick up a pair of lulu lemon studio crops and massively cleaning the house.
But all that was placed on hold this past weekend so I could prepare enough dinner for Kevin so that I don’t have to worry about him starving to death while I’m gone.
I knew that if I didn’t prepare a couple of dishes for him he’d end up eating Knorr frozen meals, ice tea, and chocolate soy pudding for a whole month.
And… we cannot have that.
I turned to my favorite veggies for inspiration for this casserole. I wanted something that would pack loads of nutrition, freeze well, and appeal to the meat lovin’ man.
The trick to Kevin; and I’m sure this applies to all men out there, loving any meal that comes out of my kitchen is to throw steak in it!
Oh yes, and sauce. Sauce is good too.
- 2 cups acorn or butternut squash, peeled and diced
- ½ teaspoon herbamare or himalayan rock salt
- ¼ teaspoon freshly ground pepper
- 1 teaspoon coconut oil
- 1¼ lbs top sirloin steak, cut into thin strips
- 1 yellow onion, sliced thin
- 1 medium zucchini, cut into ½” thick slices
- 1 large tomato, cut into ½” thick slices
- 1 small eggplant, cut into ¼” thick slices
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½-1 cup of your favorite pasta sauce
- ½ cup nutritional yeast
- ½ cup coarsely ground nuts – I used a mixture of almonds and pumpkin seeds
- ¼ cup coconut oil, melted
- 1 tablespoon gluten-free stone ground mustard
- ¾ teaspoon Herbamare
- ½ teaspoon garlic powder
- 1 teaspoon lemon juice
- Preheat oven to 350F and lightly oil a 3 quart (3L) casserole dish with a dab of coconut oil.
- Squash layer: Cook cubed squash in boiling water for 3 minutes until slightly softened. Drain, toss with herbamare and pepper and place at the bottom of the prepared casserole dish.
- Sirloin layer: Heat coconut oil in a large frying pan on medium-high heat. Add beef and cook for 1 minute per side. You just want them to be browned only! Place browned strips on top of squash.
- Vegetable layer: Return frying pan to heat and reduce to medium-low. Sauté onion for 5-8 minutes, until softened. Place on top of beef then layer the remaining vegetables on top. Sprinkle with oregano and basil. Cover with pasta sauce. I used ½ cup because it’s all I had, but wish there was just a bit more in this casserole.
- Cheesy topping: Combine all ingredients in a small bowl and stir until incorporated. Crumble over top of casserole.
- Bake uncovered in preheated oven for 1 hour unt
View Nutritional Information (once on page scroll down)
The ingredient list may look overwhelming, but many of the ingredients are repeated, simple, or very, very easy to get your hands on. Not to mention, it’s very simple to put together!
If you’re not a fan of nutritional yeast, feel free to top the casserole off with some daiya mozzarella cheese, or other dairy-free cheese topping.
Along with my newly beloved layered sirloin bake, I also prepared:
If Kevin says that he’s hungry while I’m gone, he’s clearly nuts. I just wish I could bring a bit of this with me for my travels!
Do you prepare meals for your loved ones so that you’ll know they’ll eat well while you’re gone?