Casseroles Archives - Forks Over Knives

Scrambled Tofu Casserole with Mushrooms and Spinach

Darshana Thacker Wendel — Mon, 06 Nov 2023 18:19:36 +0000

Whether you’re hosting guests for the holidays or dishing up a family breakfast, it’s always good to have recipes on hand that you can make the night before and pop in the oven when it’s time to eat. This scrumptious scrambled tofu casserole gets its eggy flavor from black salt. (Sea salt will work just fine, too.) Turmeric, garlic, lemon juice, and thyme join forces with the salt to elevate the flavors of this breakfast bake, while mushrooms, spinach, and bell peppers add satisfying veggie substance. Cubes of whole wheat bread soak up the extra sauciness like a savory French toast, but you could also leave them out and spoon the casserole onto toasted bread instead. Serve with a side of ketchup to start your day on a delicious note.

For more vegan breakfast bakes, check out these tasty ideas:

Yield: Makes 8 cups

Time: 70 minutes

2 cups chopped red onion
16 oz. fresh cremini or button mushrooms, chopped
2 medium red bell peppers, cut into ½-inch dice
¼ cup chopped fresh parsley
12 cloves garlic, minced
2 teaspoons dried oregano, crushed
2 teaspoons dried thyme, crushed
1 teaspoon ground turmeric
2 12-oz. package extra-firm tofu, drained and crumbled (5 cups)
2 cups packed fresh spinach or arugula
2 tablespoons lemon juice
1 teaspoon black salt or sea salt
Freshly ground black pepper, to taste
8 slices whole wheat bread
½ cup cherry tomatoes, halved
Ketchup

Instructions

In a very large skillet cook the first eight ingredients (through turmeric) over medium-high 7 to 8 minutes or until onion is translucent, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
Add crumbled tofu; cook 5 to 6 minutes more or until tofu turns yellow and any remaining liquid is cooked off. Add spinach, lemon juice, and salt. Mix well and season with black pepper. Remove from heat.
Cut three slices of bread into ½-inch cubes; stir cubes into scramble. Spoon scramble into a 2-quart rectangular baking dish. Let scramble cool completely. Cover and chill until ready to bake.
When ready to bake and serve, remove casserole from refrigerator. Preheat oven to 350°F. Cut the remaining five slices of bread into quarters and insert them decoratively into scramble. Arrange tomatoes over top. Bake 35 minutes or until scramble is heated through and bread is toasted. Serve warm with ketchup.

The post Scrambled Tofu Casserole with Mushrooms and Spinach appeared first on Forks Over Knives.

Healthy Salsa Verde Taco Casserole

Ellen Boeke — Tue, 19 Sep 2023 17:26:49 +0000

Homemade salsa verde—a tantalizing blend of savory tomatillos, spicy jalapeño, herbal cilantro, and tangy lime juice—transforms simple pantry staples into a mouthwatering taco casserole. The meaty filling is made up of mushrooms and barley that have been infused with Southwest seasonings and cooked to tender perfection before being layered between soft corn tortillas. Roasted corn, spinach, and cannellini beans add extra heft to this Mexican-inspired dish while a sprinkling of nutritional yeast delivers a scrumptious cheesy finishing touch. Feel free to add a dollop of vegan sour cream to each slice of this comforting and healthy casserole that’s bound to become an instant hit in your household.

Tip: You can make the salsa verde (Step 1 in this recipe) up to 3 days ahead and keep it refrigerated in an airtight container.

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

Mexican Breakfast Hash with Lime Crema
Mexican Chocolate Nice Cream
Red Onion and Charred Cauliflower Tacos
Or take a look at our full collection of vegan Mexican recipes

Yield: Makes 9 cups

1½ lb. tomatillos, husked, washed, and halved
1 cup coarsely chopped onion
2 fresh jalapeño chiles, halved and seeded, if desired
⅓ cup packed fresh cilantro leaves
2 tablespoons lime juice
1 8-oz. package fresh cremini mushrooms, chopped (3 cups)
2 cups cooked barley
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
2 cups fresh baby spinach
8 6-inch corn tortillas
1 15-oz. can no-salt-added Great Northern beans, rinsed and drained (1½ cups)
1 cup frozen roasted corn
¼ cup nutritional yeast
Sliced scallions and fresh cilantro leaves

Instructions

For salsa verde, preheat oven to 400°F. Line a 15×10-inch baking pan with foil. Spread tomatillos, onion, and jalapeños in pan. Roast 30 minutes or until slightly charred. Cool slightly. Transfer to a blender. Add ⅓ cup cilantro and the lime juice. Cover and blend until mostly smooth. Reduce oven temperature to 375°F.
In a large nonstick skillet cook mushrooms over medium 6 minutes or until tender. Stir in barley, chili powder, cumin, garlic powder, and ½ cup water. Cook 4 minutes or just until water is absorbed. Stir in spinach until just wilted.
Cut four of the tortillas into 1-inch-wide strips. Spread barley mixture in a 2-quart baking dish. Top with tortilla strips, beans, corn, nutritional yeast, and salsa verde. Bake 30 minutes or until heated through. Let cool 15 minutes before serving. Top with scallions and additional cilantro. Serve with remaining tortillas, warmed.

The post Healthy Salsa Verde Taco Casserole appeared first on Forks Over Knives.

Quinoa and Apple Breakfast Casserole with Cherry Drizzle

Darshana Thacker Wendel — Wed, 13 Sep 2023 16:49:46 +0000

This warming quinoa and apple breakfast casserole makes a nice morning meal for about four people. Orange- and ginger-infused quinoa takes on an oatmeal-like consistency when layered between tender apple slices and baked in the oven until all the flavors meld together. Dates add bursts of natural sweetness, while creamy almond butter forms the base of a sweet cherry sauce to drizzle over each serving. Adding a sprinkling of sesame seeds is optional, but we love the subtle crunch it gives to the soft fruit. The best part? This cobbler-like dish can be made up to two days in advance and stored in the fridge until you’re ready to chow down!

Tip: Sesame butter is not the same as tahini. It’s thicker and grainier because it is ground from unhulled sesame seeds. Look for it in natural food stores or online.

For more vegan breakfast casseroles, check out these tasty ideas:

Yield: Makes 6 cups

¾ cup chopped pitted fresh or frozen sweet cherries
½ cup chopped walnuts
1½ cups cooked quinoa
1½ cups chopped pitted dates
1 cup orange juice
1 tablespoon orange zest
2 teaspoons grated fresh ginger
1 teaspoon ground cinnamon
4 Gala or Fuji apples, cored and very thinly sliced
2 tablespoons almond or sesame butter (see tip in intro)
1 tablespoon sesame seeds

Instructions

Set aside ¼ cup of the cherries and 2 tablespoons of the walnuts to garnish the finished casserole. Store them separately in the refrigerator.
In a medium bowl stir together ¼ cup of the remaining cherries, the remaining walnuts, the quinoa, ¾ cup of the dates, ½ cup of the orange juice, 1½ teaspoons of the orange zest, the ginger, and cinnamon.
In a 2-quart rectangular baking dish arrange half of the apple slices in an overlapping pattern so they cover bottom of dish. Spread quinoa mixture evenly over apples. Layer the remaining apples over top. Cover surface of apples with plastic wrap (to prevent browning); refrigerate up to 2 days.
For cherry sauce, in a blender combine the remaining ¾ cup dates, ¼ cup cherries, ½ cup orange juice, and 1½ teaspoons zest; the almond butter; and ½ cup water. Cover and blend until smooth. Chill until ready to bake.
When ready to bake and serve, remove sauce from refrigerator and let warm to room temperature. Preheat oven to 375°F. Remove plastic wrap from dish and cover with foil. Bake, covered, 35 to 40 minutes or until heated through and apples on top start to soften. Remove from oven and let stand, covered, 5 minutes.
Drizzle sauce over casserole and sprinkle with reserved cherries and walnuts and the sesame seeds. Serve warm.

The post Quinoa and Apple Breakfast Casserole with Cherry Drizzle appeared first on Forks Over Knives.

Vegan Hash Brown Casserole with Tempeh Crumbles

Darshana Thacker Wendel — Wed, 25 Jan 2023 18:59:14 +0000

Welcome to the hash brown casserole of your dreams. This ultra-savory breakfast bake is seasoned to perfection with a delicious blend of rosemary, garlic, and nutritional yeast, which combine to create an irresistible cheesy flavor. Roasted red bell peppers are stirred into the potato mixture to add a subtle sweetness to the casserole, while crumbled tempeh is sprinkled on top to make this dish extra hearty. Potatoes are super versatile, so you can easily modify this dish with other veggies and toppings to your liking. Be sure to prep this well in advance of your desired eating time, because it requires two rounds of baking before it’s ready to serve. Once it’s out of the oven, top with fresh scallions for a pop of color and oniony tang, and dig in!

For more savory breakfast recipes, check out these tasty ideas:

Yield: Makes 8 cups

1 cup unsweetened, unflavored plant-based milk
½ cup almond flour
2 tablespoons whole wheat flour
2 tablespoons nutritional yeast
2 tablespoons lemon juice
2 teaspoons dried rosemary, crushed
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
4 lb. potatoes, any variety, peeled
1 large jarred roasted red bell pepper, cut into ½-inch pieces
½ cup crumbled tempeh (optional)
1 cup thinly sliced scallions

Instructions

Preheat oven to 375°F. In a small mixing bowl whisk together the first 10 ingredients (through black pepper). Shred potatoes, placing them in a large bowl of cold water as you shred. Rinse and drain potatoes, and spread them on a baking sheet lined with a clean kitchen towel. Pat potatoes dry with a second clean towel. Transfer potatoes to a very large mixing bowl; add roasted red pepper.
Pour plant milk mixture over potato mixture; toss to coat evenly.
Spoon potato mixture lightly into a 3-quart rectangular baking dish. Don’t compact potatoes. (You want to maintain pockets of air so the potatoes don’t become a solid lump.) Sprinkle crumbled tempeh over top. Cover dish with foil. Bake 1 hour. Remove foil and bake an additional 30 minutes until potatoes are tender and crispy on top. Sprinkle with scallions. Let stand 10 minutes. Serve warm.
Make-Ahead Instructions: To prep this dish ahead, bake the casserole for the first hour in Step 3, but skip the final 30-minute bake. Store the casserole in the refrigerator, and before serving, bake for 1 additional hour at 375°F.

The post Vegan Hash Brown Casserole with Tempeh Crumbles appeared first on Forks Over Knives.

Mini Vegan Mac and Cheese Casseroles

Darshana Thacker Wendel — Thu, 19 Jan 2023 18:22:51 +0000

Potato flour, nutritional yeast, and roasted red peppers form the base of a surprisingly cheesy dairy-free sauce in these mini vegan mac and cheese casseroles. Juicy green peas add bursts of earthy sweetness throughout the creamy noodles while savory miso breadcrumbs create the perfect crispy topper. Each adorable ramekin is stuffed to the brim with this adult version of a childhood favorite and baked until the sauce gets bubbly and gooey. Enjoy this dish fresh out of the oven to satisfy your nostalgic cravings for a comforting bowl of cheesy pasta.

For more vegan mac and cheese recipes, check out these tasty ideas:

Mac and Cheese with Roasted Veggies
Butternut Squash Mac and Cheese with Broccoli
Southwestern Vegan Mac and “Cheese”
Or check out our full collection of vegan mac and cheese recipes

Yield: Makes 8 casseroles

4 cups dry whole wheat macaroni
1 cup frozen or fresh green peas
1 ½ cups unsweetened, unflavored plant-based milk
⅔ cup + 1 tablespoon nutritional yeast
⅓ cup potato flour
¼ cup jarred roasted red pepper
2 tablespoons oat flour
1½ tablespoons white wine vinegar
1½ teaspoons dry mustard
½ teaspoon garlic powder
Sea salt, to taste
Freshly ground black pepper, to taste
⅓ cup bread crumbs (preferably coarse)
1 teaspoon white miso paste

Instructions

Preheat oven to 375°F. Cook macaroni according to package directions, adding peas the last 2 minutes of cooking. Drain; return macaroni and peas to pot.
In a blender combine milk, ⅔ cup of the nutritional yeast, and the next six ingredients (through garlic powder). Cover and blend until smooth. Season with salt and black pepper. Add to macaroni mixture; stir well. Taste and adjust seasoning.
Arrange eight 12-oz. ramekins on a baking sheet. Spoon macaroni mixture evenly into ramekins.
In a small bowl combine bread crumbs, miso, and the remaining 1 tablespoon nutritional yeast; massage with fingers until mixture has a crumbly texture. Sprinkle evenly over casseroles.
Bake 20 to 30 minutes or until lightly browned on top. Let stand 5 minutes before serving.
To store, let casseroles cool to room temperature; cover tightly with plastic wrap. Store in the refrigerator up to 3 days or freeze up to 1 month. Thaw at least 2 hours in the refrigerator. Bake, uncovered, in a 350°F oven about 20 minutes or until heated through.

The post Mini Vegan Mac and Cheese Casseroles appeared first on Forks Over Knives.

Vegan Casserole Recipes for Cold Nights

Lisa Esile, MS — Thu, 05 Jan 2023 19:55:13 +0000

As the weather cools down, casserole season is officially heating up, so we’ve rounded up our favorite vegan casserole recipes. Unlike the casseroles of yesteryear, these healthy plant-based creations are loaded with colorful vegetables, creamy-without-the-cream sauces, healthy whole grains and legumes, and flavorful herbs and spices. From biryani to moussaka to shepherd’s pie, there’s a vegan casserole recipe for whatever flavors you’re craving.

This article was originally published on Oct. 23, 2017, and has been updated.

The post Vegan Casserole Recipes for Cold Nights appeared first on Forks Over Knives.

Oatmeal Breakfast Bake with Berries and Almonds

Darshana Thacker Wendel — Wed, 28 Dec 2022 16:00:04 +0000

This tender, berry-topped baked oatmeal casserole is the perfect morning meal to feed the whole family. Hearty oats are soaked in plant-based milk infused with the warming flavors of vanilla and cinnamon before being baked to golden brown perfection. Plump, sweet raisins add bursts of juicy flavor throughout the dish while a topping of fresh berries offers a tasty helping of antioxidant-rich fruit. If almonds aren’t your thing, feel free to substitute pumpkin seeds or unsweetened coconut flakes to take your garnish game to the next level. Adding an extra drizzle of plant milk and maple syrup over each serving will transform this breakfast bake into the mouthwatering motivation you need to get out of bed in the morning!

For more interesting oatmeal recipes, check out these tasty ideas:

Yield: Makes 6 cups

3 cups rolled oats
3 cups unsweetened, unflavored plant-based milk
½ cup raisins
¼ cup pure maple syrup
1½ tablespoons pure vanilla extract
1 teaspoon ground cinnamon
1 cup fresh or frozen raspberries
1 cup fresh or frozen blueberries
½ cup sliced almonds

Instructions

Preheat oven to 350°F. In a 2-quart baking dish combine the first six ingredients (through cinnamon). Add ¾ cup water and mix well.
Top oatmeal mixture with raspberries, blueberries, and almonds. Bake 40 minutes or until bubbly around edges and heated through. Let stand 10 minutes. Serve warm.
Note: To prep in advance, complete step 1 and cover the baking dish with tin foil. Chill in the fridge overnight or up to 2 days. When ready to serve, continue with step 2.

The post Oatmeal Breakfast Bake with Berries and Almonds appeared first on Forks Over Knives.

Individual Broccoli and Wild Rice Casseroles

Darshana Thacker Wendel — Mon, 26 Dec 2022 16:00:17 +0000

Hearty chickpeas, chewy wild rice, and tender broccoli team up in these mini casseroles for a cozy weeknight entrée. Mushrooms add a mellow umami flavor to the comforting combination of nutrient-dense ingredients while nutritional yeast lends a cheesy taste to the creamy sauce that ties everything together. This recipe is incredibly versatile and works well with any leftover veggies hiding out in your fridge, so feel free to get creative with what you throw into the mix. Apart from being easy to put together, these cute individual meals also freeze well for busy nights when you don’t have time to cook. Your future self will thank you for freezing an extra portion or two!

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

Potato-Spinach Casserole with Trumpet Mushrooms
Tu-No Casserole (Vegan Tuna Casserole)
Indian-Spiced Cauliflower and Potato Casserole
Or take a look at our full collection of vegan casseroles

Yield: Makes 8 mini casseroles

6 cups thinly sliced fresh mushrooms
2 cups chopped leek
12 cloves garlic, minced
1 tablespoon dried oregano, crushed
3 cups ½-inch broccoli florets
1 cup diced red bell pepper (½-inch dice)
3 cups unsweetened, unflavored plant-based milk
⅓ cup oat flour
⅓ cup nutritional yeast
2 tablespoons apple cider vinegar
1½ teaspoons sea salt
¼ teaspoon dry mustard
¼ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
4½ cups cooked wild rice
2 15-oz. cans chickpeas, rinsed and drained (3 cups)
1 teaspoon hot sauce or crushed red pepper
⅓ cup chopped fresh parsley

Instructions

Preheat oven to 375°F. In an extra- large skillet combine mushrooms, leek, garlic, and oregano; cook over medium- high 10 minutes, adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add broccoli and bell pepper; cook 3 to 5 minutes more or until broccoli turns bright green.
In a large bowl combine the next eight ingredients (through black pepper) and 1 cup water; mix well. Add cooked vegetables, rice, chickpeas, and hot sauce. Set aside 1 tablespoon of the parsley for garnish; stir the remaining parsley into mixture. Spoon mixture evenly into eight 16-oz. ramekins. Place ramekins on a baking sheet.
Bake 30 minutes. Garnish with the reserved 1 tablespoon parsley.
To store, let casseroles cool to room temperature; cover tightly with plastic wrap. Store in the refrigerator up to 3 days or freeze up to 1 month. Thaw at least 2 hours in the refrigerator. Bake, uncovered, in a 350°F oven about 20 minutes or until heated through.

The post Individual Broccoli and Wild Rice Casseroles appeared first on Forks Over Knives.

Mini Vegan Tamale Pie

Darshana Thacker Wendel — Thu, 01 Dec 2022 18:16:41 +0000

Savory Southwest flavors are abundant in these delectable (and freezer-friendly) tamale pies. Each individual-size casserole is packed full of fresh veggies and hearty black beans that get deliciously tender as they bake in a tomato sauce infused with taco seasoning. The crispy crust is formed with traditional masa harina and almond flour to deliver the perfect fusion of a tamale taste and potpie texture. Top each mini pie with salsa or a dash of hot sauce if you like extra heat, and dig in!

Tip: To store after baking, let tamale pies cool to room temperature; cover tightly with foil. Store in the refrigerator up to 3 days or freeze up to 1 month. Thaw overnight in refrigerator. To reheat, bake in a 350°F oven about 20 minutes or until heated through.

For more mexican recipes, check out these tasty ideas:

Vegan Pozole
Mushroom Chorizo Tacos con Papas
Jackfruit Tamales
Or take a look at our full roundup of vegan Mexican recipes.

Yield: Makes 8 pies

1⅓ cups masa harina
½ cup almond flour
1 teaspoon baking powder
½ teaspoon sea salt, plus more to taste
1 cup + 2 tablespoons vegetable broth
2 cups finely chopped yellow onions
6 cloves garlic, minced
2 cups finely chopped red bell peppers
2 cups finely chopped zucchini
2 cups fresh or frozen corn
1 15-oz. can black beans, rinsed and drained (1½ cups)
1 6-oz. can tomato paste
1 tablespoon taco seasoning
Purchased oil-free salsa, for serving

Instructions

For crust, in a bowl stir together masa harina, almond flour, baking powder, and ½ teaspoon salt. Add broth; mix until a dough comes together. Knead dough until smooth, light, and airy. Set aside while making filling.
For filling, in an extra-large nonstick skillet combine onions, garlic, and ¼ cup water. Cook over medium about 10 minutes or until onions are tender, stirring occasionally and adding more water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add bell peppers, zucchini, corn, beans, tomato paste, and 1 cup water; cook 5 minutes or until water is absorbed and vegetables are heated through, stirring occasionally. Remove from heat. Stir in taco seasoning and season with salt. Spoon filling equally into eight 16-oz. ramekins.
Preheat oven to 375°F. Transfer dough to a work surface and divide into eight equal portions. Roll one portion into a ball. Flatten ball and pat between your palms to form a disk the same diameter as the inside edge of ramekins. Place dough disk over filling in one ramekin. Cover ramekin tightly with foil and place it on a baking sheet. Repeat with the remaining dough and ramekins.
Bake 60 minutes. Let stand 10 minutes before removing foil. Serve hot with salsa.

The post Mini Vegan Tamale Pie appeared first on Forks Over Knives.

Zucchini Rollatini with Quinoa and Chickpeas

Darshana Thacker Wendel — Mon, 07 Nov 2022 19:52:19 +0000

These scrumptious zucchini rollatini are like bite-sized lasagnas that feature all the classic flavors of Italian comfort food. A savory mixture of chickpeas, spinach, and cashew cheese is spread across thin slices of zucchini that are then rolled into a pinwheel shape and smothered in a tangy marinara sauce. Quinoa adds extra heft to the filling while crushed red pepper flakes add a delicious kick of heat. Be sure to garnish this fun dish with fresh parsley to really take the Mediterranean flair to the next level! And while eaters of any age will gobble up this recipe, it’s particularly great for picky kids, who will enjoy the cute roll shape and familiar flavor profile.

For more zucchini recipes, check out these tasty ideas:

Zucchini Fritters
Zucchini-Bulgur Sushi Rolls
Zecret Vegan Zucchini Bread
Or check out our full collection of zucchini recipes

Yield: Makes 20 to 22 rolls

½ cup cashews
1 tablespoon nutritional yeast
1 tablespoon lemon juice
⅛ teaspoon + ½ teaspoon garlic powder
⅛ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
2 cups frozen spinach
1 cup canned chickpeas, rinsed and drained
¾ cup cooked quinoa
Pinch crushed red pepper (optional)
2 medium zucchini
1½ cups oil-free marinara sauce (store-bought or homemade)
2 tablespoons whole wheat breadcrumbs
Fresh flat-leaf parsley, for garnish (optional)

Instructions

For cashew cheese, in a small bowl soak cashews in ⅓ cup hot water 20 minutes. Transfer cashews and soaking water to a blender; add nutritional yeast, lemon juice, ⅛ teaspoon garlic powder, and the salt and black pepper. Cover and blend until smooth and thick like cream cheese.
Preheat oven to 400°F. Place spinach in a strainer; rinse with hot water to thaw it. Drain and squeeze spinach to remove all excess moisture. Finely chop spinach.
For filling, in a large bowl coarsely mash chickpeas. Add spinach, cashew cheese, quinoa, the remaining ½ teaspoon garlic powder, and, if using, crushed red pepper; stir to combine.
Using a mandoline or vegetable peeler, slice the zucchini lengthwise into long, thin strips.
To assemble rollatini, lay one zucchini strip on a clean surface and spoon 1 tablespoon filling on one end of zucchini strip. Starting with the filled end, roll the zucchini all the way up. Place the roll, seam side down, in a 3-quart baking dish. (If the roll starts to unwind, secure it with a toothpick.) Repeat with the remaining zucchini strips and filling. Spoon marinara sauce over zucchini rolls and sprinkle with bread crumbs.
Bake 35 to 40 minutes or until edges of the rolls are golden brown. If using, sprinkle with parsley. Serve warm.

The post Zucchini Rollatini with Quinoa and Chickpeas appeared first on Forks Over Knives.