Raw Vegan Maca ‘n Cheeze Casserole

Equipment

• Spiralizer
• Blender
• Dehydrator
• 9-inch square casserole dish

Ingredients

Marinated Vegetables

• 1 cup button mushrooms, peeled, stems removed, and sliced
• 1/2 cup parsley, tightly packed to measure and chopped
• 1/4 cup thinly sliced onions
• 2 cloves garlic, minced

Marinade

• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 tablespoon Bragg’s Liquid Aminos, tamari, or coconut aminos

Other Vegetables

• 1 cup shredded carrot
• 3 cups thick zucchini noodles, weeped to remove excess moisture
• 1 cup chopped yellow pepper
• 1 cup cherry tomatoes, sliced in half

Maca Cheeze Sauce

• 1/2 cup cashew butter
• 3/4 cup water
• 1/2 cup pine nuts
• 1/2 cup chopped red pepper
• 3 tablespoons nutritional yeast
• 1 clove garlic
• 4 teaspoons Black Maca or Red Maca powder
• 1 tablespoon lemon juice
• 1 teaspoon light miso
• 1/4 teaspoon salt

Maca Crumble

• 1/2 cup pine nuts, chopped
• 1 tablespoon nutritional yeast
• 2 teaspoons Black or Red Maca powder
• 2 1/2 teaspoons dried parsley
• 1 teaspoon lemon juice
• 1/4 teaspoon paprika
• 1/8 teaspoon salt

Instructions

1. Combine the mushrooms, parsley, onions, and garlic in a large bowl. Add the lemon juice, olive oil, and Bragg’s Liquid Aminos, tamari, or coconut aminos and mix well to marinate.
2. Spiralize the zucchini into thick noodles. Place the noodles on a double layer of paper towels, sprinkle lightly with salt, and cover with another double layer of paper towels. Let them sit to draw out excess moisture.
3. Prepare the shredded carrot, yellow pepper, and cherry tomatoes.
4. Add all of the Maca cheeze sauce ingredients to a blender and blend until smooth and creamy.
5. Combine all of the crumble ingredients by hand, mixing thoroughly so the powdered ingredients do not clump.
6. Remove the paper towels from the zucchini noodles and pat them dry to absorb any remaining moisture.
7. Combine the zucchini noodles with the carrots, yellow pepper, tomatoes, and Maca cheeze sauce.
8. Pour half of the vegetable and cheeze sauce mixture into a 9-inch square casserole dish.
9. Spread all of the marinated vegetables evenly over the first layer.
10. Pour the remaining vegetable and cheeze sauce mixture over the marinated vegetables.
11. Sprinkle the Maca crumble evenly over the top.
12. Dehydrate at 115°F for 2–20 hours, depending on the texture you prefer.