Vegan Vegetarian Veggie Casserole Recipes

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VEGGIE BEAN CASSEROLE



Veggie Bean Casserole image

I serve this as a meatless main dish, but it also makes a nice side dish. It freezes and reheats well, so I'll sometimes double the recipe. It has a colorful combination of carrots, corn, beans and tomatoes.

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

2 medium carrots, diced
2 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
2 tablespoons canola oil
3 garlic cloves, minced
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 can (28 ounces) diced tomatoes, undrained
2 cups frozen corn
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) tomato sauce
2 tablespoons picante sauce

Steps:

  • In a large Dutch oven, saute the carrots, celery, onion, green pepper in oil for 5 minutes. Add the garlic. chili powder and cumin; cook 1 minute longer. Stir in the remaining ingredients; bring to a boil. , Cover and bake at 350° for 45-50 minutes or until thickened and vegetables are tender.

Nutrition Facts : Calories 226 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 582mg sodium, Carbohydrate 39g carbohydrate (10g sugars, Fiber 10g fiber), Protein 9g protein.

VEGETARIAN CASSEROLE



Vegetarian casserole image

A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme

Provided by Caroline Hire - Food writer

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 15

1 tbsp olive or rapeseed oil
1 onion, finely chopped
3 garlic cloves, sliced
1 tsp smoked paprika
½ tsp ground cumin
1 tbsp dried thyme
3 medium carrots, sliced (about 200g)
2 medium sticks celery, finely sliced (about 120g)
1 red pepper, chopped
1 yellow pepper, chopped
2 x 400g cans tomatoes or peeled cherry tomatoes
1 vegetable stock cube made up to 250ml (we used 1 Knorr vegetable stock pot)
2 courgettes, sliced thickly (about 300g)
2 sprigs fresh thyme
250g cooked lentils (we used Merchant Gourmet ready-to-eat Puy lentils)

Steps:

  • Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
  • Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
  • Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
  • Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

Nutrition Facts : Calories 216 calories, Fat 5.1 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16.1 grams sugar, Fiber 9.8 grams fiber, Protein 12.3 grams protein, Sodium 1.6 milligram of sodium

ROASTED VEGGIE ENCHILADA CASSEROLE



Roasted Veggie Enchilada Casserole image

This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! It's a great gluten-free main dish. Recipe yields 6 to 8 servings.

Provided by Cookie and Kate

Categories     Entree

Time 1h45m

Number Of Ingredients 14

1/2 medium head of cauliflower, cut into 1/2-inch chunks
1 large sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
2 red bell peppers, cut into 1″ squares
1 medium yellow onion, sliced into wedges about 1/2″ wide
3 tablespoons extra-virgin olive oil, divided
1 teaspoon ground cumin, divided
Salt
Freshly ground black pepper
2 1/4 cups (18 ounces) red salsa, either homemade or jarred*
1/2 cup chopped fresh cilantro, plus extra for garnish
9 to 10 corn tortillas**, halved
1 can (15 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
2 big handfuls (about 2 ounces) baby spinach leaves
2 cups shredded Monterey Jack cheese

Steps:

  • To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
  • On one pan, combine the cauliflower and sweet potato. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Same with the cumin.
  • Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary. Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.
  • When you're ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9″ square baker. Stir the cilantro into the salsa.
  • To assemble, spread 1/2 cup salsa evenly over the bottom of the baking pan. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa.
  • Top with 1/2 of the beans, 1/3 of the vegetables, 1/2 of the of spinach, and 1/3 of the cheese.
  • Make a second layer of tortillas (I pressed down on the mixture a little here to make room for the next layers). Top with 1/2 of the remaining salsa, all of the remaining beans, 1/2 of the remaining vegetables, all of the remaining spinach, and 1/2 of the remaining cheese.
  • Make a third layer of tortillas (again, I pressed down to make more room). Top with the remaining salsa, vegetables, and cheese.
  • Cover the pan with parchment paper (I tent mine in the middle and wrap the edges around the handles) or aluminum foil. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through.
  • Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Before serving, sprinkle the top lightly with additional chopped cilantro.

Nutrition Facts : Calories 434 calories, Sugar 4.6 g, Sodium 1332.3 mg, Fat 20.7 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 48.1 g, Fiber 10.5 g, Protein 18.7 g, Cholesterol 40 mg

CLASSIC GREEN BEAN CASSEROLE



Classic Green Bean Casserole image

Bake this classic green bean casserole recipe, a creamy side dish with a French fried onion topping. It is perfect as a side dish for holiday dinners.

Provided by Diana Rattray

Categories     Side Dish     Dinner

Time 40m

Yield 6

Number Of Ingredients 5

1 can condensed cream of mushroom soup
1/2 cup milk
1/8 teaspoon pepper
4 cups cooked green beans
1 1/3 cups French fried onions

Steps:

  • Gather the ingredients. Preheat the oven to 350 F/177 C/Gas 4.
  • Mix the soup, milk, and pepper in a buttered 1 1/2 to 2-quart casserole dish.
  • Add the green beans and 2/3 cup of the French-fried onions.
  • Stir the mixture together.
  • Bake the casserole for about 25 minutes or until bubbly around the edges.
  • Top with the remaining 2/3 cup of fried onions and bake about 5 more minutes or until the onions are lightly browned. Serve and enjoy!

Nutrition Facts : Calories 193 kcal, Carbohydrate 23 g, Cholesterol 8 mg, Fiber 4 g, Protein 6 g, SaturatedFat 3 g, Sodium 545 mg, Sugar 8 g, Fat 9 g, ServingSize 6 servings, UnsaturatedFat 0 g

VEGAN VEGETARIAN VEGGIE CASSEROLE



Vegan Vegetarian Veggie Casserole image

This is a healthy comfort food casserole, complete with cashew gravy and drop biscuits. A sort of variation on a pot pie casserole. Easy, healthy, and yummy comfort food! Give it a go. The instructions may seem intensive, but once you've done it once you will see how easy this is and there are steps (the gravy, cooking the potatoes and onions) you can do ahead. It is a really tasty gravy and versatile. Even meat eaters like this, so experiment according to your tastes.

Provided by Diane

Categories     Main Dish Recipes     Casserole Recipes

Time 1h6m

Yield 6

Number Of Ingredients 17

3 potatoes
1 tablespoon olive oil
¼ cup chopped onion
1 (14.5 ounce) can cut green beans
1 (10 ounce) package frozen carrot, peas, and corn blend
1 (10 ounce) package frozen lima beans
3 cups water, divided
½ cup unsalted raw cashews
2 tablespoons liquid aminos (such as Bragg®)
2 tablespoons cornstarch
2 teaspoons onion powder
½ teaspoon ground white pepper, or to taste
¼ teaspoon garlic powder, or more to taste
2 cups baking mix (such as Arrowhead Mills®)
⅔ cup almond milk
2 tablespoons vegetable oil
½ teaspoon salt

Steps:

  • Pierce potatoes in several places with a sharp knife. Cook in the microwave, turning once, until tender, about 10 minutes. Cool until easily handled, about 5 minutes. Peel and cut into cubes.
  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
  • Heat olive oil in a small skillet over medium heat. Cook and stir onion in the hot oil until golden, 5 to 10 minutes. Remove from heat.
  • Combine potato cubes, onion, green beans, frozen carrot blend, and frozen lima beans in a large bowl. Toss gently to mix together. Spread in the prepared baking dish.
  • Combine 1 1/2 cup water, cashews, liquid aminos, cornstarch, onion powder, white pepper, and garlic powder in a high-powered blender; blend until completely smooth. Add remaining 1 1/2 cup water; blend until thoroughly incorporated.
  • Pour cashew mixture into a saucepan over medium-high heat; cook, stirring constantly, until gravy is slightly thickened, about 5 minutes.
  • Pour gravy into the baking dish; spread with a spatula to coat vegetables evenly. Cover with aluminum foil.
  • Bake in the preheated oven until gravy just starts to bubble, about 12 minutes.
  • Stir baking mix, almond milk, vegetable oil, and salt in a bowl until dough is just moistened. Uncover baking dish and drop spoonfuls of biscuit dough over the gravy.
  • Return to the oven and bake, uncovered, until biscuits turn golden brown, 14 to 16 minutes.

Nutrition Facts : Calories 488 calories, Carbohydrate 70.3 g, Fat 18.7 g, Fiber 9.7 g, Protein 12.8 g, SaturatedFat 3.2 g, Sodium 1228.1 mg, Sugar 4.8 g

25 HEARTY VEGAN CASSEROLE RECIPES



25 Hearty Vegan Casserole Recipes image

These delicious and filling vegan casserole recipes are perfect for colder nights and to feed a crowd! Meal prep-friendly, hearty and easy to make, what's there not to love? The following easy vegan protein casserole is perfect for busy nights and endlessly customizable to your preferences.

Provided by Alena

Categories     Dinner

Time 40m

Number Of Ingredients 5

6 ounces short pasta, dry (170 g)
1 cup mixed veggies, chopped (100 g)
2 cups baby spinach (60 g)
1 cup chickpeas, cooked (165 g)
2 cups protein cheese sauce (480 ml)

Steps:

  • Preheat oven to 350° F (180° C) and prepare an 8×8 inch glass baking dish.
  • Cook pasta according to package instructions in a large pot. 5 minutes before they are done cooking, add your mixed veggies.
  • Drain the cooked pasta and veggies and return everything to the pot.
  • You can now season it with salt, pepper, garlic powder, paprika or dried herbs to your liking or leave it as it is.
  • Stir in the spinach and chickpeas. Mix with a spoon to combine, then transfer to your baking dish.
  • Make the vegan protein cheese sauce in a blender and pour over the pasta, chickpeas and veggies.
  • Place your casserole dish in the oven and bake for 20 minutes, until the sauce turns slightly golden.
  • Remove from oven, let cool for a few minutes and serve warm.
  • Store any leftovers covered in the fridge for up to 5-6 days and reheat at your convenience.

Nutrition Facts : Calories 371 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 15 grams fiber, Protein 30 grams protein, SaturatedFat 0 grams saturated fat, ServingSize ⅓ recipe, Sodium 228 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

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