casserole Archives - Forks Over Knives

Cheesy Vegan Potato Casserole

Dreena Burton — Thu, 09 Feb 2023 18:35:48 +0000

Transform ordinary steamed potatoes into this comforting hash brown–inspired pie for two. Chopped potatoes are smothered in a creamy, cheesy sauce that gets its heavenly flavor from a mixture of nutritional yeast, smoky paprika, and nutty tahini. Mashed cannellini beans create a deliciously smooth texture and chopped chives add herbal brightness. If you want to get fancy, feel free to add sautéed onions and bell peppers to the mix before serving in generous wedges. Enjoy this hash brown pie on its own or alongside fresh fruit and waffles for a plant-based brunch feast.

This recipe was developed by Dreena Burton for Forks Meal Planner. Learn more about Forks Meal Planner and sign up for a free two-week trial here!

Yield: Makes one 9-inch pie

1 lb. Yukon Gold potatoes, scrubbed (about 5)
1 tablespoon apple cider vinegar
1½ teaspoons tahini
1½ tablespoons unsweetened, unflavored plant-based milk
1½ teaspoons nutritional yeast
¼ teaspoon smoked paprika
¼ teaspoon sea salt
⅓ cup cooked or canned cannellini beans, rinsed and drained
2 tablespoons chopped fresh chives (optional)
Freshly ground black pepper, to taste

Instructions

Preheat oven to 450°F. Place whole potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 10 to 15 minutes or until tender. (To steam potatoes in the microwave, prick each potato several times with a fork. Place on a plate and microwave on high 5 minutes. Turn potatoes over; microwave 5 minutes more.) Let cool, then roughly chop.
Meanwhile, in a large bowl whisk together vinegar and tahini. Whisk in milk, nutritional yeast, smoked paprika, and salt. Add beans; use a spoon or spatula to mash gently and combine. Stir chopped potatoes and chives (if using) into bean mixture.
Transfer potato mixture to a 9-inch pie plate; press evenly into dish. Season with black pepper. Bake 15 minutes or until golden. Remove from oven; let cool 5 minutes. Cut into wedges. Serve hot.

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Southwest Spaghetti Casserole

Darshana Thacker Wendel — Mon, 21 Nov 2022 18:33:46 +0000

Whole wheat pasta, black beans, and Tex-Mex seasonings make this spaghetti casserole a true crowd-pleaser. Sweet potato puree lends its silky texture to the creamy, chile-infused sauce so every bite is packed full of savory flavors. A hearty jumble of zucchini, bell pepper, corn, and tomatoes bring bursts of fresh produce to balance out the smoky profile and load your plate up with nutrient-dense veggies. Top each serving with fresh scallions and cilantro, and you’ve got a comforting meal that will be gobbled up by kids and adults alike.

Tip: If you can’t find canned sweet potato puree, bake, peel, and mash enough sweet potatoes to make 1½ cups.

For more vegan casserole recipes, check out these tasty ideas:

Broccoli and Brown Rice Casserole with Chickpeas
Indian-Spiced Cauliflower and Potato Casserole
Harvest Vegetable Casserole with Lentils and Gravy
Or check out our full roundup of vegan casseroles.

Yield: Makes one 13×9-inch casserole

12 oz. whole grain spaghetti
1 15-oz. can sweet potato puree (1½ cups)
½ cup nutritional yeast
2 tablespoons cashew butter
2 tablespoons tomato paste
1 tablespoon ancho chile powder
1 tablespoon onion powder
8 cloves garlic, minced
1½ teaspoons dried Mexican oregano, crushed
¼ teaspoon chile de árbol powder or cayenne powder
Sea salt, to taste
1 cup chopped onion
1 small zucchini, cut into ½-inch dice (1 cup)
1 red bell pepper, cut into ½-inch dice (1 cup)
1 cup fresh or frozen corn
1 15-oz. can black beans, rinsed and drained (1½ cups)
1 15-oz. can fire-roasted tomatoes, undrained
½ teaspoon ground cumin
¼ cup thinly sliced scallions
2 tablespoons chopped fresh cilantro

Instructions

Preheat oven to 350°F. Cook spaghetti according to package directions until al dente (2 minutes less than directions); drain. Return to pot.
For sauce, in a blender combine the next six ingredients (through onion powder), 2 of the minced garlic cloves, ½ teaspoon of the oregano, the chile de árbol powder, and 2 cups water. Cover and blend until smooth. Season with salt.
In a bowl combine the next seven ingredients (through cumin) and the remaining 6 minced garlic cloves and 1 teaspoon oregano.
Add half of the sauce to the spaghetti and mix well. Spread spaghetti evenly in a 13×9-inch baking dish. Spread vegetable mixture evenly over spaghetti. Drizzle 1 cup of the remaining sauce over top.
Bake 30 to 35 minutes or until top and edges start to brown. Let stand a few minutes before serving. Garnish with scallions and cilantro.

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Baked Vegetable Biryani

Darshana Thacker Wendel — Wed, 26 Oct 2022 17:23:50 +0000

A true Indian classic, vegetable biryani is usually made on the stove top, but this simplified version makes for a great baked dish that requires less effort. Fragrant saffron, ginger, and garam masala are infused into chewy brown rice that’s layered between a medley of mixed veggies. Raisins add bursts of sweet flavor while cashews add crunch, and fresh herbs create an aromatic finish that ties everything together. Top the casserole with baked onion to enhance the savory flavors of this exquisite dish and get ready to dig into your new favorite recipe.

For more vegan Indian recipes, check out these tasty ideas:

Yield: Makes one 13×9-inch casserole

1¼ cups unsweetened, unflavored plant-based milk
8 to 10 strands saffron
1 large onion, cut into ½-inch dice (2 cups)
12 cloves garlic, minced
2 tablespoons grated fresh ginger
4 cups assorted green beans, carrots, and bell peppers, cut into ½-inch pieces
1 teaspoon garam masala
2 tablespoons tomato paste
1 tablespoon lemon juice
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 cups assorted cauliflower, eggplant, and zucchini, cut into ¾-inch dice
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh mint
8 cups cooked brown basmati rice
¼ cup cashews
¼ cup raisins
2 cups thinly sliced onion (optional)

Instructions

In a small saucepan warm ½ cup of the milk over low. Add the saffron. Remove from heat.
In a large skillet combine diced onion, the garlic, ginger, and ¼ cup milk. Cook over medium 10 minutes or until onion is translucent, stirring occasionally. Stir in assorted green bean mixture, garam masala, and ¼ cup milk; cook 5 minutes more, stirring occasionally and adding milk as needed to prevent vegetables from sticking to pan.
Stir in tomato paste, lemon juice, salt, and black pepper. Add assorted cauliflower mixture and remaining ¼ cup milk; cook 5 minutes more, stirring occasionally. Remove from heat; stir in cilantro and mint.
Preheat oven to 350°F. Spread 4 cups of the rice on the bottom of a 13×9-inch baking dish. Spread half of the vegetable mixture over the rice. Layer 2 cups rice over the vegetables and sprinkle with half of the cashews and raisins. Top with the remaining vegetables and cover with the remaining 2 cups rice. Pour saffron milk over casserole, making sure to distribute the saffron strands evenly over the surface. Sprinkle with the remaining cashews and raisins. Cover casserole with foil or an oven-safe lid.
If using, arrange sliced onion on a baking sheet. Place the casserole on the middle rack of the oven and the baking sheet with sliced onion on the top rack. Bake 30 minutes; remove onion. Bake casserole 10 to 15 minutes more or until vegetables are tender. Let stand 10 minutes before uncovering. Top with roasted onion.

The post Baked Vegetable Biryani appeared first on Forks Over Knives.

Vegan Moussaka

Darshana Thacker Wendel — Wed, 05 Oct 2022 17:30:47 +0000

Lentils stand in for the traditional minced beef or lamb in this comforting vegan moussaka that gets its savory flavor profile from Greek cuisine. Trumpet mushrooms add an earthy umami flavor to the hearty filling, which gets layered between rounds of tender eggplant and potatoes. A creamy, cheesy sauce is poured over the top to seep into all the nooks and crannies so every bite is packed full of luscious ingredients and contrasting textures. This warming Mediterranean casserole is the perfect dish to serve on a chilly evening when you’re in need of a dish that tastes like TLC.

For more casserole recipes, check out these tasty ideas:

Yield: Makes one 13×9-inch casserole

2 lb. eggplant (about 2 medium), sliced into ¼-inch-thick rounds
2 lb. Yukon gold potatoes, sliced into ¼-inch-thick rounds
2 cups chopped onion
8 oz. fresh trumpet mushrooms, chopped
7 cloves garlic, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
¼ teaspoon freshly ground black pepper, plus more to taste
1 15-oz. can brown lentils, rinsed and drained (1½ cups)
1 15-oz. can fire-roasted diced tomatoes, undrained
½ cup tomato paste
2 tablespoons chopped fresh parsley
Sea salt, to taste
2 cups unsweetened, unflavored plant-based milk
½ cup potato flour
¼ cup nutritional yeast
1 tablespoon potato starch
1½ teaspoons white wine vinegar

Instructions

Preheat oven to 425°F. Place eggplant and potato rounds on two large baking sheets; bake 30 minutes to soften. Remove from oven. Reduce oven temperature to 400°F.
For Lentil Sauce, in a large skillet cook onions, mushrooms, 6 cloves garlic, the coriander, cumin, and ¼ teaspoon black pepper over medium 20 minutes, stirring occasionally. (The mushrooms will release enough moisture to prevent vegetables from sticking.) Add lentils, tomatoes, tomato paste, and 1 tablespoon of the parsley to skillet; mix well. Cook 5 to 7 minutes more or until heated through. Season with salt.
For Potato Cheese Sauce, combine plant-based milk, potato flour, nutritional yeast, potato starch, white wine vinegar; and remaining garlic clove in a blender. Cover and blend until thick and smooth. Season to taste with sea salt and freshly ground black pepper.
Spread ⅓ cup of the Lentil Sauce in the bottom of a 13×9-inch baking dish. Arrange potatoes in the dish, evenly covering the bottom. Spread the remaining Lentil Sauce over potatoes. Arrange eggplant over the sauce, then cover eggplant with Potato Cheese Sauce.
Bake 20 to 30 minutes or until the top is lightly browned. Remove from oven and let stand 5 to 10 minutes before serving. Sprinkle with the remaining 1 tablespoon parsley.

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Budget-Friendly Shepherd’s Pie

Darshana Thacker Wendel — Fri, 10 Dec 2021 20:16:24 +0000

Fluffy golden mashed potatoes blanket a bounty of vegetables in this classic casserole that can warm you up even on the coldest nights. Carrots, onions, celery, and corn are cooked down into a savory gravy that adds rich flavor and moisture to the potato dish. The flavors will become richer the more they have time to meld, so you might want to make a double batch to keep in the fridge for easy and delicious leftovers.

Note: To make this recipe gluten-free, be sure to use certified gluten-free oats.

Yield: Makes 8 cups

2 lb. Yukon gold potatoes, peeled and cut into large pieces
2 cups unsweetened, unflavored plant-based milk
Sea salt, to taste
Freshly ground black pepper, to taste
1 cup coarsely chopped onion
1 cup coarsely chopped carrots
1 cup coarsely chopped celery
1 cup frozen corn
3 cloves garlic, minced
1½ teaspoon dried Italian seasoning, crushed
¼ cup certified gluten-free rolled oats
1 tablespoon white wine vinegar

Instructions

Preheat oven to 425°F. Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 20 minutes or until tender. Transfer potatoes to a large bowl and mash. Add 1 cup of the milk. Season with salt and pepper. Mix well. Set aside.
In a large skillet combine the next six ingredients (through Italian seasoning) and ¼ cup water. Cook over medium-low about 10 minutes or until vegetables are tender, stirring occasionally.
Meanwhile, place oats in blender or food processor; process until you have a flour-like consistency. In a small bowl whisk oat flour into the remaining 1 cup milk. Stir flour mixture into skillet with vegetables. Stir in vinegar. Taste and adjust seasonings. Cook until mixture thickens, stirring occasionally.
Transfer vegetable mixture to a 2-quart baking dish. Top with mashed potatoes, spreading evenly.
Bake 20 minutes or until potatoes are lightly browned on top. Let cool 10 minutes before serving.

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