You can experiment with an endless variety of vegetables for this dish.

• 2 tablespoons oil or ½ cup vegetable broth 
• 1 medium onion, diced
•   1 bell pepper, any color, diced
•   1-2 tablespoons jalapeño, finely diced
• 1 clove garlic, minced
• 2 cups yellow squash, thinly sliced
•   2 cups fresh or frozen corn
•   2 tomatoes, diced or cherry tomatoes, halved
•   Handful collards, spinach, kale, chopped
•   1 tablespoon vegan Worcestershire sauce 
•   1 teaspoon Deb’s Seasoning (page 269)
•   1 tablespoon ground flaxseeds (optional)
• 1 teaspoon salt 
• Freshly ground pepper
• 2 tablespoons fresh parsley, chopped
• 1/3 cup water or vegetable broth
•   ½-1 cup breadcrumbs
•   3 cups nutritional yeast
•   2 tablespoons vegan butter
•   1 tablespoon parsley, finely chopped

Preheat oven to 375°F (190°C).  In large skillet, add oil or vegetable broth and sauté diced onion, bell pepper, jalapeño, and garlic. Add squash, corn, tomatoes, collard greens, Worcestershire sauce and seasoning. Add flaxseed, salt and pepper to taste and parsley. Mix together with water or vegetable broth and pour into a casserole dish.  Bake covered for 20 minutes. In a separate bowl, mix breadcrumbs, nutritional yeast, butter and parsley. Remove the cover and add the breadcrumb topping to the casserole dish. Return dish to oven and bake for 20 minutes or until top is golden brown. Remove from oven and let flavors blend together for 10 minutes before serving.