Layered Green Roots 310x400 1.jpg

Layered Green Roots Casserole

5 from 1 vote
Layered Green Roots 310x400 1.jpg
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Layered Green Roots Casserole

Prep Time35 mins
Cook Time1 hr 30 mins
Total Time2 hrs 5 mins
Course: Main Course
Servings: 4 servings
Calories: 601kcal
Author: Ricki Heller


For the sauce and vegetables:

  • 1 medium onion chopped
  • 3 garlic cloves sliced
  • 2 tablespoons extra-virgin olive oil
  • ½ pound fresh spinach washed
  • 1 cup cooked white beans drained
  • cups unsweetened almond or soy milk
  • 2 cups vegetable broth
  • ¾ cup chickpea flour
  • ¼ cup nutritional yeast
  • Sea salt to taste
  • 1 medium potato peeled and sliced 1/8-inch thick
  • ½ small butternut squash peeled and sliced 1/8-inch thick
  • ½ small rutabaga peeled and sliced 1/16-inch thick

For the crumble topping:

  • 1 cup Ricki’s All-Purpose Gluten-Free flour (or any all-purpose gluten-free flour)
  • teaspoons baking powder
  • ½ teaspoon xanthan gum
  • ¼ teaspoon fine sea salt
  • ¼ cup chilled virgin coconut oil
  • ¼ cup plain unsweetened soy or almond milk


  • Preheat the oven to 350ºF. Grease a 2-quart (8 cup) casserole dish.

Make the sauce:

  • In a medium skillet, sauté the onion and garlic in the olive oil until just browned. Meanwhile, place the spinach, beans, milk, broth, chickpea flour, nutritional yeast, and salt in a food processor. Puree until almost smooth. Add the cooked onion mixture and process again until well combined.
  • Spread about ½ cup of the spinach sauce over the bottom of the casserole dish, just to cover. Layer half each of the potato, squash, and rutabaga in the pan, overlapping the slices if necessary to create one thin layer of each vegetable. Top with half of the remaining sauce, then repeat the layers and finish with the sauce. Bake for 50 minutes.

While the casserole bakes, make the crumble topping:

  • In a medium bowl, sift together the flour, baking powder, xanthan gum, and salt. Break the coconut oil into small pieces and scatter it over the flour, then pinch the mixture between your thumb and fingers until crumbly and all the oil is incorporated. Drizzle with the milk, then toss with a fork until it comes together in a moist yet crumbly mixture.
  • After the casserole has baked for 50 minutes, remove it from the oven and sprinkle with the crumble topping. Bake for another 30-40 minutes, until the vegetables are tender and the sauce is bubbling. Allow to cool 10 minutes before serving.


Nutrition Facts
Layered Green Roots Casserole
Amount Per Serving
Calories 601 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 13g65%
Sodium 930mg39%
Potassium 1777mg51%
Carbohydrates 77g26%
Fiber 13g52%
Sugar 9g10%
Protein 19g38%
Vitamin A 15530IU311%
Vitamin C 56.5mg68%
Calcium 474mg47%
Iron 8.4mg47%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Casserole Dairy Free Greens Magazine Optionally Nut Free Optionally Soy Free
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