Casseroles Archives - Forks Over Knives

Vegan Pastitsio with Lentils (Greek Lasagna)

Darshana Thacker Wendel — Thu, 03 Oct 2024 17:37:14 +0000

Pastitsio is the Greek answer to lasagna and typically features ground meat and a bechamel sauce. In this vegan pastitsio, whole grain penne is layered with cinnamon- and nutmeg-laced lentils and a creamy potato-based “cheese” sauce. You can make the sauce in advance and refrigerate it for up to a week or freeze it for up to a month. It will thicken as it cools, so you may need to thin it with more milk to get a thick yet pourable consistency. Serve this scrumptious casserole with a side salad for a hearty, family-friendly meal that’s perfect for when comfort food is the order of the day.

For more inspiration, check out these tasty ideas:

Yield: Makes one 3-quart casserole

Time: 50 minutes

2 lb. Yukon gold potatoes, peeled and cut into 1-inch cubes
3¾ cups unsweetened, unflavored plant-based milk
¾ cup nutritional yeast
1 tablespoon white wine vinegar
8 cloves garlic, minced
Sea salt and freshly ground black pepper, to taste
2 cups chopped yellow onion
3 15-oz. cans green or brown lentils, rinsed and drained (4½ cups)
1 28-oz. can no-salt-added diced tomatoes, undrained
2 tablespoons lemon juice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 lb. dry whole grain penne or rigatoni
¼ cup brown rice flour
Chopped fresh parsley (optional)

Instructions

Preheat oven to 375°F. For cheese sauce, place potato cubes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 15 minutes or until tender. Remove from heat. Uncover and cool slightly. Transfer one-third of the potatoes to a bowl.
Place the remaining potatoes in a blender. Add 1¾ cups of the milk, ¼ cup of the nutritional yeast, the vinegar, and two of the minced garlic cloves. Cover and blend until smooth. Season with salt and pepper. Add the remaining potatoes and pulse until slightly chunky.
In a large saucepan cook onion, the remaining garlic, and ¼ cup water over medium 10 minutes or until onion is tender, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in the next five ingredients (through nutmeg) and ½ teaspoon freshly ground black pepper; cook 10 minutes or until liquid is cooked off. Season with salt.
Cook pasta according to package directions, undercooking it by 2 minutes. Transfer cooked pasta to a large bowl.
In a medium bowl whisk together the remaining 2 cups milk, the remaining ½ cup nutritional yeast, and the rice flour until smooth; pour over pasta. Stir in cheese sauce until combined.
Spread half of the pasta mixture in a 3-quart baking dish. Spread lentil mixture over pasta, then top with the remaining pasta mixture. Bake 20 minutes or until the top is golden brown. Let cool slightly before serving. Sprinkle with fresh parsley (if using).

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Banana Pancake Casserole with Chocolate Chips

Darshana Thacker Wendel — Tue, 01 Oct 2024 18:29:21 +0000

This scrumptious pancake breakfast casserole is excellent for prepping ahead so that you can have a seamless morning. Cook a batch of banana pancakes the day before, and while they’re still warm, fold each into a taco shape and arrange in rows in a 3-quart casserole dish. Sprinkle with a few vegan chocolate chips for an extra decadent touch. Cover and refrigerate the casserole overnight. The next morning, all you have to do is heat it in the oven. Ripe bananas are a great way to sweeten the pancake batter, and they are also delicious sliced on top when you’re ready to serve. You can also cook these from start to finish the day of.

Tips

Gluten-free: To make these gluten-free be sure to use certified gluten-free oat flour and gluten-free vegan chocolate chips, such as Enjoy Life brand.

For more inspiration, check out these tasty ideas:

Yield: Makes 16 pancakes

Time: 45 minutes

4 ripe bananas, mashed (1½ cups)
2 cups unsweetened, unflavored plant-based milk
1 cup whole wheat flour or oat flour
2 tablespoons pure maple syrup, plus more for serving
½ cup rolled oats
1 tablespoon pure vanilla extract
¾ teaspoon baking powder
⅛ teaspoon sea salt
¼ cup vegan chocolate chips
2 ripe bananas, sliced

Instructions

In a blender combine mashed bananas, milk, flour, and 2 tablespoon maple syrup. Cover and blend until smooth. Add oats, vanilla, baking powder, and salt. Cover and pulse a few times to distribute and break the oats into bits.
Heat a nonstick griddle or large nonstick skillet over medium. For each pancake, pour ¼ cup batter onto griddle, allowing to spread to a 3½-inch circle. Cook 2 to 3 minutes or until pancakes look slightly dry on top, are golden brown on the bottom, and release easily from the pan. Flip and cook 1 to 2 minutes more. Transfer cooked pancakes to a 3-quart. baking dish, folding each into a taco shape while still warm and arranging them in rows in the dish.
Repeat with remaining batter. Sprinkle chocolate chips over pancakes. (If preparing a day ahead, let cool, then cover and chill until ready to bake.)
When ready to bake and serve, preheat oven to 350°F. Uncover and bake 20 minutes or until heated through. Top with sliced bananas and drizzle with additional maple syrup.

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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.

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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.

Tips

Optional oil: This is a Forks Flex Recipe, which means it includes a small amount of optional oil. If you include the oil, you’ll add approximately 30 calories, 3 g total fat, and 1 g saturated fat per serving.

Make ahead: 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

Time: 1 hour 50 minutes

1 tablespoon extra-virgin olive oil (optional, learn more)
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. For oil-free: Spread tomatillos, onion, and jalapeños in pan. (If using oil: Toss tomatillos, onion, and jalapeños, with 1½ teaspoons oil; spread in pan.) Roast 30 minutes or until slightly charred. Cool slightly. Transfer to a blender. Add ⅓ cup cilantro, the lime juice, and ½ teaspoon of the salt. 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. For casserole (oil-free): In a large nonstick skillet cook mushrooms over medium 6 minutes or until tender. (If using oil: In a large nonstick skillet heat the remaining 1½ teaspoons oil, then add mushrooms and cook over medium 6 minutes or until tender.) Stir in barley, chili powder, cumin, garlic powder, the remaining ¼ teaspoon salt, 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.

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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.

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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.

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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.

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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.

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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

Time: 60 minutes

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.

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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.

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