Categories: Delectable DimeThe Vegan Table

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!

Vegan Enchilada
Casserole

by Gena Hamshaw

RECIPIE

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

by Sam Turnbull

RECIPIE

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

Vegan Lasagna

by Jenna Garcia

RECIPIE

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

Vegan Stuffed Shells
with Vegan "Ricotta"

by Miyoko Schinner

RECIPIE

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

Butternut Squash
Quinoa Casserole

by Kelly at Trial and Eater

RECIPIE

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/

Faith Escher

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Faith Escher
Tags: CasserolesDelectable DimeFaith Eschervegan recipesWinter Recipes
6 years ago

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