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!
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
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
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
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
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/