Notes: We both thought this was pretty good. Also pretty spicy. Out first experience with vegan cheddar cheese. Not knowing if we’d like it or not I only put it on half the casserole while baking. We ate the half that had the cheese so I sprinkled vegan Cheddar on a piece that didn’t have it for this photo.

Ingredients:
2 cups zucchini, diced
1 cup corn, frozen
1 whole onion, diced
3 whole garlic cloves, minced
½ tsp oregano or majarom
¼ tsp turmeric
1½ tsp chipotle powder
4 ounces green chiles, diced
12 ounces mori-nu tofu, extra firm
1 tbsp plant-based milk
½ cup whole wheat pastry flour
½ cup cornmeal
¼ cup nutritional yeast
½ cup plant-based milk
2 tbsp cornstarch
¼ cup vegan cheddar cheese

Directions:
Preheat oven to 375 F. Spray 9×9″ pan and set aside. Saute onions in a 1/3 cup water over high heat. After 2 minutes, add garlic. After 2 more minutes, add spices and chilis. Stir to coat and cook until water has evaporated and set aside. Whisk non-dairy milk and cornstarch together and set aside. Blend tofu with 1 tbsp non-dairy milk until smooth. Combine all ingredients in a large bowl and stir to combine evenly. Transfer mixture to pan, spreading it evenly. Top with vegan cheddar cheese if desired and bake 20-30 minutes or until center is cooked and the top is crisp.

Source: The Happy Herbivore Cookbook