Casseroles

There’s nothing like a casserole to warm the heart and home. Casseroles are easy to take to a potluck, plenty to share when friends come over to eat, and are easy to pack and rewarm for lunch the day after. Casseroles tend to be a one pan meal and require little preparation time. When they are plant based, casseroles are usually full of fiber and an array of veggies that are balanced and flavorful.

When I first started eating a plant centered diet, I didn’t really have many recipes that were affordable and easy to make, but as time went on I found more and more plant based dishes that made my life simpler. Casseroles have become some of my very favorite veggie based recipes. I love the idea of throwing a dish together, letting it bake and fill the house with a fragrant aroma. While it cooks, I can shift my mind to other priorities or have a conversation with someone I love.

The recipes below are diverse in flavor, origin and nutrients. I hope that these recipes fill your life with simple pleasure and the opportunity for time to enjoy the things and people that matter to you!

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Vegan Enchilada Casserole  

by Gena Hamshaw

Ingredients:

  • 2 tablespoons olive oil
  • 1 white onion, diced
  • 1 green bell pepper, seeded and diced
  • 1 poblano pepper, finely diced
  • 1 ½ cups corn kernels
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chili powder
  • 1 teaspoon dried thyme
  • Crushed red pepper flakes, to taste
  • ¼ teaspoon salt
  • 14 oz can fire-roasted, diced tomatoes
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 24 6-inch corn or flour tortillas
  • 2 15 oz cans red enchilada sauce
  • Avocado slices
  • Chopped fresh cilantro leaves

Photo Credit: food52.com

Seriously The Best Lentil Shepherd's Pie

Seriously The Best Lentil Shepherd's Pie

by Sam Turnbull

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 16 oz mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 teaspoons dried thyme leaves
  • 1 1/2 cups brown or green lentils
  • 3 cups vegetable broth
  • 1 cup peas, fresh or frozen
  • 2 tablespoons soy sauce
  • 1/4 cup BBQ sauce
  • 1 recipe Vegan Garlic Mashed Potatoes *Ingredients included in shopping list
  • 8 medium yukon gold potatoes, peeled and chopped
  • 6 cloves garlic, crushed
  • 1 cup almond milk
  • 1 cup full-fat coconut milk
  • 2 teaspoons salt
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Vegan Lasagna

by Jenna Garcia

Ingredients:

  • 1 package (10 ounce) Lasagna Pasta
  • 3 tablespoons olive oil + more for drizzling
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 15.5 ounces soft tofu, crumbled
  • 7 ounces baby spinach
  • ¼ cup + 2 tablespoons nutritional yeast
  • Salt and pepper to taste
  • 1 cup vegan ricotta
  • 2 medium-sized tomatoes, sliced into rounds
  • 8 ounce bag shredded mozzarella vegan cheese
  • 26 ounce jar tomato sauce

Almond Herbed Ricotta Ingredients:

  • 1 cup raw, unsalted almonds
  • 1 cup water, plus more for soaking the almonds
  • 12 inch square of cheesecloth
  • Salt to taste
  • ¼ cup fresh basil, minced
  • 1 clove fresh garlic, crushed - optional
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Vegan Stuffed Shells with Vegan “Ricotta”

by Miyoko Schinner

Ingredients:

  • 8 ounces large pasta shells
  • Almond Ricotta *See recipe in link, Ingredients included in shopping list
  • 1/4 cup slivered fresh basil leaves, lightly packed
  • 2 tablespoons nutritional yeast flakes
  • 1 to 2 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • Freshly ground pepper
  • 4 cups marinara sauce, your favorite brand
  • 2 cups blanched almonds
  • soaked in water for 8 to 12 hours and drained
  • 1 cup water
  • Salt
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Butternut Squash Quinoa Casserole

by Kelly at Trial and Eater

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 6 cups cubed butternut squash
  • 1 cup uncooked quinoa + 2 cups water (3 cups cooked)
  • 2 cups corn
  • 1 15 oz can black beans drained and rinsed
  • 1 tablespoon cumin
  • 1 lime , juiced
  • salt and pepper, to taste
  • 1 tomato, chopped
  • 1 avocado, diced
  • 2 cups vegan cheddar cheese
  • Salsa or hot sauce

Photo Credit: www.trialandeater.com


Shopping List:

  • 1 16 oz Bag of quinoa - $4.99 (1)
  • 1 Jar of olive oil - $4.99 (4)
  • 2 Carrots - $1.00 (1)
  • 2 Lemons - $0.78 (1)
  • 1 Carton of button mushrooms - $3.49 (1)
  • 1 Lime - $0.39 (1)
  • 2 Cloves of garlic - $1.50 (4)
  • 3 Avocados - $3.00 (2)
  • 3 Tomatoes - $2.50 (2)
  • 1 Green bell pepper - $0.99 (1)
  • 1 Poblano pepper - $0.59 (1)
  • 2 Bags of frozen corn kernels - $2.50 (2)
  • 1 Bag of frozen peas - $1.29 (1)
  • Salt and pepper containers - $2.00 (5)
  • 3 Onions - $1.50 (3)
  • 1 14 oz can of coconut milk - $1.00 (1)
  • 1 Carton of almond milk - $2.25 (1)
  • 1 Package lasagne pasta - $1.65 (1)
  • 1 Carton of tofu - $1.50 (1)
  • 1 Bunch of cilantro - $1.00 (1)
  • 1 Bunch of fresh basil - $1.00 (2)
  • 1 Jar of soy sauce - $2.49 (1)
  • 1 32 oz container of vegetable broth - $1.79 (1)
  • 1 Container of ground chili powder - $2.59 (1)
  • 1 Container of ground cumin - $2.98 (2)
  • 1 Container of dried thyme - $3.19 (2)
  • 1 Container of crushed red pepper flakes - $2.89 (1)
  • 14 oz can fire-roasted diced tomatoes - $0.89 (1)
  • 2 Cans of black beans - $2.38 (2)
  • 1 Can kidney beans - $1.19 (1)
  • 24 6-inch corn or flour tortillas - $3.79 (1)
  • 2 15 oz cans red enchilada sauce - $2.98 (1)
  • 16 oz of Brown or green lentils - $2.99 (1)
  • 1 Jar of Vegan BBQ sauce - $2.69 (1)
  • 1 lb Bag of Yukon gold potatoes - $3.99 (1)
  • 7 oz Package of baby spinach - 1.99 (1)
  • 1 Container of nutritional yeast - $5.57 (2)
  • 1 26 oz jar tomato sauce - $1.19 (1)
  • 8 oz bag shredded mozzarella vegan cheese - $4.39 (1)
  • 8 oz bag shredded cheddar vegan cheese - $4.39 (1)
  • 15 oz or less of raw, unsalted almonds - $4.00 (2)
  • 8 oz Box of Large pasta shells - $2.73 (1)
  • 1 Jar of marinara sauce - $1.99 (1)
  • 1 Jar of salsa - $1.69 (1)
  • 2 2 lb Bags of cubed squash - $8.98 (1)

$97-$100 *Prices may fluctuate depending on tax, store, sale and season. I paid $97.90 this week.


References

Gracia, J. (2017, September 4). Vegan Lasagna. Retrieved December 16, 2017, from   Trendeing.com, Foodie Blog website:

          https://www.trendeing.com/foodie-blog/vegan-lasagna

Hamshaw, G. (2016, November 25). Vegan Enchilada Casserole. Retrieved January 27, 2018, from     food52.com website:

          https://food52.com/recipes/65731-vegan-enchilada-casserole

Schinner, M. (2015, December 12). Vegan Stuffed Shells with Almond “Ricotta”. Retrieved January 27, 2018,  from website:

          http://www.vegkitchen.com/recipes/vegan-stuffed-shells-with-almond-ricotta/

Trial and Eater & Kelly. (2017, January 4). Butternut Squash and Quinoa Casserole. Retrieved January 27,    2018,  from  Trial and Eater

          https://www.trialandeater.com/butternut-squash-quinoa-casserole/

Turnbull, S. (2016, November 8). Seriously The Best Lentil Shepherd's Pie. Retrieved January 27, 2018,   from Fuss-Free Vegan

          Recipes itdoesnttastelikechicken.com, website: https://itdoesnttastelikechicken.com/seriously-the-best-lentil-shepherds-pie/